4 cups flour
4 tbsp butter
1/2 tsp salt
2 teaspoons baking powder
Combine dry ingredients in a bowl and rub in butter. Add water, a small amount at a time and work mixture into a dough. Knead dough until smooth, cover and set aside for 10 minutes. Form dough into balls the size of an egg. Roll each ball into a circle approx 12 cm in diameter. Heat fry pan on medium to high heat. Place tortilla in pan and cook approx 1 minute each side. (Tortilla should be lightly speckled.) Eat plain, with butter or as burritos using the garlic meat as for pizza topping, lettuce (and carrot and cheese if permitted). My boys love to take these to school/kinder with just butter, especially on special days such as excursions.- Elaine
Super Salad with Mighty Mayo
The secret ingredient for getting salads into kids is the mayonnaise – “tastes like lemon mousse” said one failsafer.
1 cup per person of the following finely sliced salad vegetables: celery, lettuce, cabbage, shallot
Add grated fresh beetroot and/or carrot and/or sliced snow peas (all moderate sals) if permitted.
Mix with 1 tbsp Mighty Mayo, see other recipe. Good in a salad roll or pocket bread with Howard’s bean paste or sliced hardboiled egg.
Sharon writes: "These have become a weekend favourite in our house. We cook up a big batch of pancakes, with soy milk of course (my 9yr old son loves to do this, a night off for me !) & then devour them with great enthusiasm. We top them with golden syrup, or 'citric water ' & sugar (a substitute for lemon juice & sugar ). To make the citric water (or secret water as my 5yr old calls it) we just add citric acid to water to taste . YUM. We also use citric water as a substitute for lemon juice in cakes etc."
Pancake mix: 1 cup plain flour, 1 egg, 1 1/4 cups milk, pinch of salt
Sift flour & salt, break egg and add to a well in the middle of the flour. Stir in flour gradually from the sides, adding milk a little at a time. When half the milk is used, all the flour must be moistened. Beat well to remove all the lumps & make it light. When quite smooth, add the remainder of the milk gradually. Stand it aside for 30 mins-1 hour. Melt a little butter in a pan, wipe dry with kitchen paper, melt another little piece of butter in the pan. Pour about 2 tablespoons of the batter into the pan, and allow it to spread evenly by moving the pan about. Cook quickly until set and under side is slightly brown. Toss or turn the pancake with a spatula, and cook on other side till brown. Drain on absorbent paper.
Somali style vegetable topping
A failsafer wrote 'I've been struggling to get veggies into my kids lately, having struck a fussy phase, and suddenly everything's yukky. Well I remembered the curries my Somali friend makes, and they are so sweet due to the way she cook the vegetables. So I've tried it and it's been a bit of a breakthrough.'
Mixed grated or finely diced vegetables (your choice from the low salicylate list, e.g. potatoes, swedes, choko, celery, shallots, leek, cabbage, with some moderate salicylates if tolerated e.g. carrots, sweet potato, butternut pumpkin, beetroot, asparagus, peas, snow peas)
Failsafe cooking oil, e.g. canola
Fry grated vegetables long and slow in an uncovered frying pan on a very low heat with plenty of oil. I say slow, it may take ½ to ¾ hour. Strangely the bits don't break up, they just get amazingly tasty, and it goes into a sort of soft sauce. So far I've used it to make a great lasagne, fill pies, on pizza, and on pasta. The oil takes on the juices from the veg and so it's fine cold, even though there's quite a bit of oil in it. - thanks to Jan
Rice hoppers (pancakes)
These southern Indian pancakes, also known as appams (pronounced up-ums) have a truly delicious flavour and texture that repays the preparation time. The mix can be frozen in batches or let stand in the fridge for later use.
2 cups plain white rice
1 cup water
1⁄3 tsp salt
1 tsp active dried baker's yeast
1 tbsp extra sugar
1 tbsp sugar
1⁄3 cup extra water
3 tbsp extra water, warm failsafe oil for cooking
Rinse the rice several times then cover with water to a depth of 4 cm and leave to stand overnight or for at least 8 hours. Drain and place rice in blender with 1 cup water and blend to a fine paste, which will still be a bit gritty. Mix yeast, sugar and warm water, allow to stand for 10 minutes until fermenting, then stir into the rice paste. Set aside, covered, for 6 hours. Beat eggs lightly, mix with salt, sugar and extra water, then stir thoroughly into fermented batter, which will have a consistency like a thin pancake. Heat frying pan to medium, lightly oil, pour in 1⁄3 cup of batter and swirl to a diameter of about 15 cm. Cook for about 3 minutes without turning, when it will be brown and slightly crispy underneath and dry on top. Best fresh: serve immediately with a smear of pear ketchup, or pear jam and yoghurt, or any savoury or sweet topping. Unusual for gluten-free, they are even delicious plain!