Portobello Mushroom and Smoked Garlic Risotto

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So risotto usually is gluten free, but sometimes, some cheeky little buggers decide to put gluten in their stock cubes and pots – for no apparent reason. *Ahem* Maggi (not to mention any names). Any good restaurant will make it’s own stocks, which naturally should NEVER have ANY flour whatsoever, but just check what stock is used when you’re out. Or make this risotto and you won’t have to go out anymore!

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BREAD!

FullSizeRender 135Yes, this just happened! And it happened completely randomly when I woke up this morning and decided to try the dreaded recipe I’ve put off for ages … bread. I’d just bought a pack of Dove’s farm gluten free bread flour and it was just nagging me to be used. So I decided to give it two chances : the first with the gluten-intended white bread rolls recipe I had from school (which for the record worked wonders with gluten flour), the second, simply with the recipe on the back of the flour pack. Afterall, that one was probably tried and tested and although it did scare me a little because the recipe was TOTALLY different from regular bread, I told myself that it must be for a reason and might well be the secret to gluten substitution. And it is!

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Potato Breads

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When I went to Isreal last Spring, I found out that there was a big buzz about this young girl who had figured out how to make really good gluten free bread – and what she used was simple : potato starch! Do not know why I never thought of that, anyway, it is genius. Her gluten free flour mix is now sold everywhere in Israel and used to make most gluten free breads and they are DELICIOUS and have an amazing gooey texture.

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