Flour conversion chart

When baking and using substitutes for wheat flour in recipes you cannot substitute certain flours with wheat flour on a 1:1 basis - or so I'm told. To be honest, I'm unsure why as I've never been brave enough to try and convert a recipe to using a gluten free alternative. 

For those of you brave enough, here is a handy conversion chart. 

Personally, I prefer the White Wings gluten free flour as it can be used on a 1:1 ratio as a substitute for wheat flour. 

If anyone can enlighten me on why you can't use other flours on a 1:1 ratio I'd gladly appreciate it! 

Chicken Parmigiana - Gluten Free style

This is a little twist on the standard chicken parmigiana. This is a favourite in our household and I know you will love it. 

For this recipe I use Orgran brand Corn Crispy Crumbs instead of gluten free breadcrumbs. I find the texture and flavour much more suited to the sauce and bacon. You can however use gluten free breadcrumbs if you prefer. 

Here goes:

Slice 2 chicken breast lengthways to thin them out. Each breast will make two schnitzels. Dip each piece of chicken into beaten egg and coat with crumbs. Fry in a hot frypan for a few minutes each side until cooked. Set aside on paper towel to drain excess oil. In the meantime fry 4 pieces of rindless bacon until cooked. 

Place the chicken schnitzel onto a lined baking tray

Top with Trident Sweet Chilli Sauce (the BEST gluten free sweet chilli sauce)

Place a piece of bacon in top each schnitzel

Sprinkle with a small handful of pizza cheese 

Bake in a 200 degree oven for approximately 5 to 10 minutes - just until the cheese has melted and begins to turn golden

Serve with sweet potato fries and veggies - or anything else really!

This recipe tastes even better with thinly sliced avocado between the bacon and the chicken.

Below is a picture of the sauce, cheese and crumbs used in this recipe. If you give this recipe a try let me know how you liked it by leaving a comment below. 

Vanilla cake mix

Coles supermarket have come out with a gluten free range of products including cake mixes. We have been slowly working our way through the products. This week I tried the gluten free vanilla cake mix.

This cake mix is Australian made which, sadly enough, isn't too common here in Australia. Points to Coles for making this product right here in Australia!

I started off well enough. Added the required ingredients and cake mix into my mixing bowl

Mixed it all together for the required time. I noticed this mix was quite a bit thicker to what I was used to

Baked the mix in the oven for 45 minutes. I checked the mix after 40 minutes but found it definitely needed the extra 5 minutes. 

Once the cake had cooled I made up the icing as per the packet directions. I found the icing to be a bit on the thin side and not of the same consistency as depicted on the box - but then, when does anything actually resemble the box!?!  

I iced the cake and left it on the bench. I came back to it to take a photo and hubby had already taken a slice!

Overall, not a bad cake mix. I think next time I may add a small amount of olive oil to the mix to make it a little more moist. It didn't crumble like most gluten free cakes and it was devoured within 24 hours. 

For the price I'd definitely recommend it.