Easy gluten-free scones

Quite some time ago now, I posted a recipe for very quick and easy gluten-free scones. I made these for lunch today, and they were so delicious, I thought it was time to repost the recipe. I’ve made a couple of little changes to the savoury ones, and here’s a picture of the delicious scrumminess (is that even a word?) that I was able to eat!


  • 3 cups gluten-free flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 25g butter
  • 1 and 1/4 cups milk


  • Combine flour, salt, baking powder and baking soda into a large bowl.
  • Melt the butter together with the milk.
  • Pour into the flour and mix to a soft dough.
  • Knead this gently (don’t over work or it doesn’t rise as well) and press the dough out to about 2cm thick.
  • Cut out in squares, rounds or stars if you feel so inclined and put on a cold greased over tray. Brush with a little milk.
  • Bake in a preheated  oven at 220C for 10-15 minutes until golden brown.
  • Cool on the tray, and cover with a clean tea towel which keeps scones fresh and moist.
  • Even though these are gluten-free, they keep fairly well. If it’s the next day you will need to microwave or toast them to restore freshness.


I often make these into a savoury scone by adding cheese and fresh herbs (rosemary is especially nice), or a little spring onion and capsicum. Sprinkle the tops with cheese as well. The ones in the picture are cheese, cumin seeds and rosemary.

If I’m going the Devonshire tea route with jam and cream, I add 3 tbsp of sugar and a teaspoon of vanilla to the mix.

Lunchtime goodness

Lunchtime goodness


Socca with roasted tomato and capsicum salsa

I keep encountering socca. First of all in a recipe in a magazine, then at Galbraith’s pub when the husband and I snuck out for a grown-ups’ day off in January. This past weekend, in an effort to utilise the current tomato glut in our vege patch, I made a roast tomato salsa. When I was looking through the Living Without magazine, I came across the socca recipe again and decided that the socca would go very nicely with the salsa.

Socca is a thin, unleavened pancake or crepe made from chickpea flour. It originates in the South of France, and is apparently sold in street stalls. I whipped up a batch and although I was surprised by the texture (I was expecting more of a flatbread and this was quite crepe-like), the taste was really lovely and worked well with the salsa. Here are the recipes for both.


  • 1 and 1/2 cups chickpea flour
  • 1 and 1/2 cups water
  • 1 and 1/2 tbsp oil, divided
  • 1 tbsp chopped fresh rosemary
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp minced dried onion (I used garlic as I didn’t have any dried onion)

Whisk together chickpea flour, water, 2 tbsp oil, rosemary, salt, pepper and dried onions. Let sit at room temperature for about 30 minutes. Mixture will resemble a thick cream.

Coat a non-stick skillet with 1/2 tbsp oil and heat over low flame until hot.

Pour about 1/2 cup batter into the pan and swirl around to coat pan like a crepe in a round shape.

Cook socca until crispy on one side. Flip and brown on the other.

Roasted tomato and capsicum salsa


  • 6 large tomatoes
  • 1 large onion, peeled and halved
  • 2 capsicums
  • 4 fresh apricots, halved and with the stones removed
  • 2 tsp crushed garlic
  • a handful of fresh coriander or about half a handful of rosemary or mixed fresh herbs
  • Salt and pepper
  • 1 tbsp sweet chilli sauce



Halve the tomatoes and remove the stems. Lay flat on an oven tray.

Remove the seeds from the capsicum and lay flat on the  oven tray with the onion as well.

Spray the vegetables with oven spray.

Roast at 180 degrees C for about half an hour until the skin of the vegetables is beginning to crack and blister. Remove from oven and allow to cool.

Combine all ingredients in a blender and blend until combined. Place in a jar and refrigerate.

Use on sandwiches, as a dip or a sauce. Or just eat with a teaspoon.

Apologies for no picture – I will try harder in future!

Eggplant Stacks

I made these for a lunch where we had a couple of vegetarians and they were a huge hit. They’re called stacks, but I actually did them layered in a dish to speed things up!! Really nice flavours and very easy. These aren’t too cheap in winter, but this would be a great dish in summer when eggplant is cheap.


  • 2 large eggplants
  • 1/2 c gluten-free flour
  • 2 eggs
  • 50ml milk
  • 2 c gluten-free breadcrumbs
  • 1/2 c cheese – mozzarella or parmesan

For the passata

  • 1 can chopped tomatoes
  • 1 tbsp fresh oregano
  • 1 tsp rosemary
  • 1 bay leaf
  • Salt and pepper
  • 1 tbsp garlic
  • 1/2 c wine


Combine all ingredients for the passata and put onto a steady simmer. This needs to simmer for at least 30 minutes and reduce a little. If you want a smooth paste, then mash or puree the reduced mixture.

Slice the eggplant into 1cm rounds. Lay out on a tray and sprinkle with salt. Leave for about 10 minutes until the liquid is seeping out. Rinse off the salt and dry with paper towels.

Heat oven to 180 degrees C.

Set up 3 bowls, one with flour, salt and pepper; one with the eggs and milk lightly beaten together and the third with the breadcrumbs. Dust each eggplant slice with flour, then dip in the egg and milk mixture and coat with breadcrumbs. Spray a couple of oven trays with baking spray and lay the eggplant out in a single layer on the sheets. Spray the top of the eggplant with the baking spray and place the trays in the oven to cook until browned.

Once the eggplant is golden brown, remove from the oven. Make stacks of two eggplant slices sandwiched with the passata and cheese in the middle and on the top. Alternately, do layers in a lasagna type dish, finishing with a layer of passata and cheese.

Put back in the oven and bake for 5-10 minutes until cheese is melted.

Sleepovers and yummy waffles!

One of the kids had a friend sleepover at ours last night, and that’a always a great excuse for waffles! This is a recipe adapted from a Jo Seagar recipe (Jo Seagar’s Country Cookbook). They’re light and fluffy, the mixture doubles well and my favourite is with maple syrup, bacon and whipped cream.


  • 2 cups gluten-free flour
  • 2 tbsp castor sugar
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 3 eggs, separated
  • 1 and 3/4 cups milk
  • 100g butter, melted
  • 1 tsp vanilla


Mix flour, sugar, baking soda and powder and cinnamon in a bowl. Mix in egg yolks, vanilla and milk and once those are thoroughly mixed, stir through melted butter. In a separate bowl, beat the egg whites until stiff peaks form, then fold carefully into the batter.

Brush a heated waffle iron with melted butter. Spoon in 1/3 cup of batter and cook until the waffles are crisp and golden brown. Serve warm.

Salmon and Lemon risotto

OK,OK, this is a recipe which is naturally gluten free. You got me! But it is a staple in our house, and unlike traditional risotto recipes, you put all the liquid in at once. I do make the other kind of risotto, but am becoming a convert to this type as well and the flavours are really yum! This is chosen as a birthday meal by 4 of our 6 kids!


  • Grated rind of one lemon
  • 1 tsp salt
  • Freshly ground black pepper
  • 600g boneless fresh salmon, cut into 2cm cubes
  • 4 cups fish or chicken stock*
  • 2 tbsp oil
  • 1 onion, finely chopped
  • 1 leek, halved lengthways, washed and thinly sliced
  • 2 cups arborio rice
  • 1/2 cup white wine

Combine lemon rind, salt, pepper and salmon in a bowl and toss until well combined.

Put stock in a saucepan over high heat and bring to the boil. Reduce to low heat once boiling.

Heat oil in a medium heavy-based saucepan. I’ve used a heavy cast iron pan for this, but what I prefer to use is a wok shaped dish with a lid. Add onion and leek and cook until softened (about 4-5 minutes). Add rice and stir until combined.

Add wine and stir until evaporated (it’s important that you do this or the risotto will taste very strongly alcoholic!). Add all the hot stock at once.  Bring to the boil and then return to simmer. I put a lid on it, stir occasionally and leave it for about 18 minutes. The rice should be sloppy. Add the salmon and make sure it’s covered with rice. Leave for a couple of minutes without stirring until salmon is just cooked through.

Remove from heat and leave to stand for another couple of minutes. If the risotto looks a bit dry, add additional hot water or hot stock.

To increase the vege content of this, I often add spinach leaves and chopped mushrooms at the same time as the salmon.

*Stock – a quick note! Most store bought stock liquid or cubes/ powder contains wheat. I make my own by using the remains of a roast chicken, put it into a big pan and cover with water. I add a couple of bay leaves, some peppercorns, an onion chopped into big bits, maybe a carrot and a handful of fresh herbs (oregano, thyme, coriander – whatever I have available) and bring it to the boil. Reduce to a simmer and simmer for 2-3 hours. Strain the liquid out into an old ice cream container or something of the sort and freeze until you need it. Because I’ve started making risotto a LOT, I’ve started freezing my stock in 1 litre batches.

Cauliflower and Cumin Fritters

These are a flavour burst in every bite. Best eaten hot and right out of the pan, but that’s not always practical so you can keep them hot in the oven as well until you’re ready to serve them. These are really nice for a high vegetable dinner served with salad and are a huge favourite of ours.


  • 2 tsp cumin seeds
  • 1 onion, finely chopped
  • 1 tsp chilli paste, or 1 small chilli de-seeded and finely chopped
  • 2 tsp crushed garlic
  • 2 tsp crushed ginger
  • 1 cauliflower head, cut into florets
  • 1.5 cups gluten free flour
  • 1 tsp baking soda
  • 1 tsp gluten free baking powder
  • 1 tsp sea salt flakes
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 2 eggs, lightly beaten
  • 1/2 cup coriander leaves, roughly chopped
  • vegetable oil for frying
  • mango chutney and plain yoghurt to serve


Cook cauliflower in a saucepan of boiling water until tender. Drain water and roughly mash. Set aside and allow to cool completely.

Cook cumin seeds in a little oil in a frypan for a minute until they start to pop. Add onion and cook for a few minutes. Add chilli, garlic and ginger and cook for a little longer. Set aside to cool.

Combine flour, baking soda and powder, salt, turmeric and ground coriander. Whisk eggs in a jug with 1/2 cup water and add to the flour mixture. Whisk until smooth. Add the onion mixture, mashed cauli and coriander leaves and mix well.

Add oil to frypan and heat over medium heat. The original recipe calls for enough oil to deep fry, which is filling the frypan about half full of oil. I use a lot less than this, and you can even just use oven spray if you want to. Cook 2 tbsp mixture in batches of 3 or 4 for a few minutes each side.

Polenta pan bread

This is a very light dish which has a lovely flavour  and is really useful for lunches or for dinner accompaniments.  I often serve this with a salad and some meat, or just toss in some roasted veges and eat it for dinner.

  • 1 cup fine ground cornmeal
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 egg
  • 1/2 cup yoghurt – plain is best, but fruit will work fine
  • 1/2 milk
  • 1 tsp finely chopped rosemary
  • Additional 1/2 cup milk

Heat a cast iron frypan in an oven at 180 deg C.

Combine cornmeal, baking soda and salt in a bowl. In a second bowl, mix egg, rosemary, yoghurt and milk.

Combine all ingredients and only mix until just blended.

Pour 2 tsp oil into the hot frypan and swirl around. Pour the batter into the frypan a few spoonfuls at a time.

Bake in the oven for 10-15 minutes or until golden.


Chop some mushrooms, capisicum, courgette, egg plant and roast in the pan while it is heating up. Pour the batter over it for a healthy, light dinner or lunch.

Add 1 tbsp sugar, dried fruit, cinnamon and 1tsp vanilla to the mix. Do not put rosemary in. Use fruit yoghurt if possible. Makes a sweet fruity breakfast or brunch snack which can be served with butter, or maple syrup and whipped cream.