The skanner., March 21, 2012, Page 8, Image 8

Nutrition
Cook Gluten Free
T
hose with food allergies seek out adapations of tradi-
tional recipes -- but we’ve found old recipes that are
already gluten free, without substitutions.
Colcannon Soup
This traditional soup is made with mashed potatoes and
green cabbage or kale.
Prep: 15 minutes; cook 35 minutes; Serves 6 to 8
3 slices gluten-free bacon
1 medium, finely chopped onion
1 large, finely sliced leek (light green portion only)
4 cups chopped green cabbage or kale
2 minced cloves garlic
2 tablespoons gluten-free flour or sweet rice flour
1/2 cup dry white wine
4 cups gluten-free chicken stock
12 ounces cubed potatoes (a mixture of red, purple and
yellow fingerling potatoes)
1/2 cup light canned coconut milk or heavy cream
In a large stockpot fry bacon. Remove cooked bacon and
let cool.
Add onion, leek and cabbage to the pan. Stir to coat with
bacon fat. Cook over medium heat, stirring occasionally
until the vegetables are tender, about 8 minutes.
Add garlic and gluten-free flour. Stir to blend. Add wine
and simmer 2 minutes until mixture begins to thicken.
Add potatoes and chicken stock and bring to a boil.
Reduce heat and simmer for about 12 minutes or until pota-
toes are tender. Lightly mash potatoes with a fork while still
in pan.
Crumble cooled bacon and add to soup. Season with salt
and pepper. Serve with Soda Bread
Soda Bread
Ideal for a gluten free adaptation for the ethnic recipes
called for low gluten cake flour, not bread flour. Bakers rec-
ommend the minimum amount of mixing of the ingredients
before baking and the dough should not be kneaded.
Prep: 10 minutes; cook Time: 45 minutes; Serves 6
2 cups gluten-free cake or pastry flour
1/2 teaspoon salt
1 teaspoon gluten free baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon honey or sugar
1 tablespoon dairy-free butter in small pieces
1/2 cup currants or raisins
2 large, lightly beaten eggs
1 cup either buttermilk, live yoghurt, or coconut milk,
depending on your other allergies.
1 teaspoon apple cider vinegar
1 tablespoon gluten free mayonnaise
2 teaspoons baking soda
Note: If using coconut milk, increase the amount
of apple cider vinegar from 1 teaspoon to 1 tablespoon.
Preheat oven to 375° F / 190° C
Sift all dry ingredients except the baking soda. Pour into
a medium mixing bowl.
Use hands to work cold butter substitute into flour mix-
ture. Add currants.
Add the vinegar to the milk and pour into dry ingredients.
Do the minimum amount of mixing. Add mayonnaise and
eggs and mix just until combined. Add baking soda and mix
to combine.
Turn the thick batter onto a floured cutting board. To pre-
venting stickiness while shaping keep hands lightly floured.
Shape the loaf into a round ball, about 6 inches in diameter.
Use a sharp knife to cut an "X" on the top of loaf.
Brush with milk and allow to rest for 10 minutes. Brush
with milk again.
Bake for 35 to 45 minutes or until golden
Serve warm
For more recipes see www.glutenfreecooking.about.com
Page 8 The Portland Skanner March 21, 2012