Gluten Free Baking with Robin Ellenberger
Penguin Railway Station
Sat 22nd June 2013
2-5 pm $5 (non-members $10)
GF Afternoon Tea included.
Please note change of date for the next meeting only to fourth Sat of June
Rodger has organised to have this increasingly important topic presented by Robin Ellenberger who established her dedicated gluten free bakery Skyranch Bakehouse in 2009 to meet a demand for freshly baked bread required by coeliacs and others.
Gluten free baking doesn't have to mean loaves like lead. Even if you are not gluten intolerant it is nice to learn a bit more and know how to cater for friends or relatives who are. Her fabulous Bunsky recipe has become a personal favourite in my home although we have no pressing need to eat gluten free.
I successfully baked my first batch of the Skyranch cinnamon crackers - yummy yummy( oops we ate them all! Have to get another packet from Burnie Wholefoods ready before the meeting :) With a bit more will power applied my first attempts at GF brownies and shortbread (not SR brand - see recipe below) may survive until Saturday.
Suggestions for Astro meetings always welcome. Tim Morris can come to talk about his bee keeping but as he has to travel from Hobart this would be on a Tuesday evening early in the month to coincide with the Greens branch meeting, or we could host a screening of the Burzynski Movie part 2 - let me know your thoughts. As a follow up to May meeting on self sufficiency, we will enjoy another afternoon later in the year on location with Tasmanian author and Grass Rootswriter ROBERT MILLETT in his highly productive Devonport garden
cheers Carolyn
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Activated Walnut Shortbread
Servings: 12-16 cookies
Preparation Time: 30 minutes
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50g raw caster sugar
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100g salt free butter
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pinch teaspoon salt
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1/2 teaspoon Vanilla Essence
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160g gluten free plain flour ( I use Woolworths Macro brand )
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half cup raw fresh walnuts, soaked overnight in the fridge to activate, well drained and finely chopped.
Preheat oven to 180 C 150 fan forced. Line cookie sheet with greased parchment. Put sugar, salt, vanilla and room temp butter into a food processor. Blend until fluffy. Add half of flour in small batches, add walnuts then remaining flour in small batches until it forms a soft ball. Roll into a fat log and refridgerate for ten mins to firm up. Slice into cookies and bake for 15-25 mins, depending on how generous your cookie size is, till lightly golden and cool 5 mins on tray before removing (be careful not to overcook)
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