Gluten free Quesadilla - Episode 3!
Episode 3 of my YouTube series on Gluten Free cooking is now launched.
Episode 3
In this episode, we look at "Cornflour just aint cornflour" and the confusion that often arises.
As you all are aware, gluten is found in wheat, oats, barley and rye. Corn or Maize, is gluten free. So where does the mixup come from? Well in the UK, "cornflour" is a generic term referring to flour made from grain. Therefore, some cornflours are made from wheat! In Australia these common brands are Keens and Nurses. Both of which are made of wheat and ARE NOT GLUTEN FREE!
Luckily, there are plenty of other brands whose cornflour is made from corn and therefore are "Rie Friendly"
Cornflour also comes in many grades. This episode walks you through the three common types of cornflour - the white starchy flour commonly used to thicken sauces (and called corn starch in the USA), the yellow maize flour and the golden polenta. All of these are available in the usual grocery stores. The star ingredient used in this episode is Masa flour. This flour is commonly used in Mexican, Central and South American cooking. It is sometimes referred to as masa harina. The flour comes in white, yellow and blue depending on the type of corn used and the level of refinement it goes through. Masa flour is significantly different to all the other forms of cornflour, as, due to the addition of lime in the refining process, the resulting flour has the ability to form a dough. (not just a paste). Masa flour can then form tortillas! Masa flour can be purchased from specialty shops including Essential Ingredient and El Cielo ( http://www.elcielo.com.au/)
Quesadilla are a wonderful snack or light lunch. They can be made with any filling. I highly recommend making them with my home made salsa. (Once you have tried it fresh, you will never buy it in a jar again!) Enjoy!!
Quesadilla: serves 8
Tortilla:
• 2 cup Masa flour
• 225-250ml water
• 1/4 tsp salt
• Vegetable oil (or butter)
Filling:
• 1 small tin of black beans
• 1 small tin corn kernel
• 1 cup of salsa
• 1.5 cup grated cheese (cheddar or tasty)
Combine flour, water & salt in bowl - use dinner knife to stir
Mix to a firm dough
Cover with cling film, allow to rest for 5-10 mins
Divide dough into 16
Roll each section into a ball
Flatten between layers of baking paper (cartouche) in tortilla press
In a hot non-stick pan, fry each tortilla for 2-3mins each side.
To assemble
Place one tortilla, in a hot pan, brushed with oil
Spread salsa over the tortilla
Place a tablespoon of fillings on the tortilla
Cover with the second tortilla, and fry on each side, until golden brown and cheese is melted.
Serve with extra salsa, guacamole and sour cream
Salsa
• 1 large can tomatoes
• 1 small can tomatoes
• 1/2 onion chopped finely
• 1 fresh jalopeno sliced finely
• 1 bunch coriander
• 1/4 tsp each of salt, black pepper, cumin, sugar
• juice of 1 lime
Using a food processor, blend all salsa ingredients to desired consistency. Chill until ready to assemble quesadillas
updated February 2023
Episode 3
In this episode, we look at "Cornflour just aint cornflour" and the confusion that often arises.
As you all are aware, gluten is found in wheat, oats, barley and rye. Corn or Maize, is gluten free. So where does the mixup come from? Well in the UK, "cornflour" is a generic term referring to flour made from grain. Therefore, some cornflours are made from wheat! In Australia these common brands are Keens and Nurses. Both of which are made of wheat and ARE NOT GLUTEN FREE!
Luckily, there are plenty of other brands whose cornflour is made from corn and therefore are "Rie Friendly"
Cornflour also comes in many grades. This episode walks you through the three common types of cornflour - the white starchy flour commonly used to thicken sauces (and called corn starch in the USA), the yellow maize flour and the golden polenta. All of these are available in the usual grocery stores. The star ingredient used in this episode is Masa flour. This flour is commonly used in Mexican, Central and South American cooking. It is sometimes referred to as masa harina. The flour comes in white, yellow and blue depending on the type of corn used and the level of refinement it goes through. Masa flour is significantly different to all the other forms of cornflour, as, due to the addition of lime in the refining process, the resulting flour has the ability to form a dough. (not just a paste). Masa flour can then form tortillas! Masa flour can be purchased from specialty shops including Essential Ingredient and El Cielo ( http://www.elcielo.com.au/)
Quesadilla are a wonderful snack or light lunch. They can be made with any filling. I highly recommend making them with my home made salsa. (Once you have tried it fresh, you will never buy it in a jar again!) Enjoy!!
Quesadilla: serves 8
Tortilla:
• 2 cup Masa flour
• 225-250ml water
• 1/4 tsp salt
• Vegetable oil (or butter)
Filling:
• 1 small tin of black beans
• 1 small tin corn kernel
• 1 cup of salsa
• 1.5 cup grated cheese (cheddar or tasty)
Combine flour, water & salt in bowl - use dinner knife to stir
Mix to a firm dough
Cover with cling film, allow to rest for 5-10 mins
Divide dough into 16
Roll each section into a ball
Flatten between layers of baking paper (cartouche) in tortilla press
In a hot non-stick pan, fry each tortilla for 2-3mins each side.
To assemble
Place one tortilla, in a hot pan, brushed with oil
Spread salsa over the tortilla
Place a tablespoon of fillings on the tortilla
Cover with the second tortilla, and fry on each side, until golden brown and cheese is melted.
Serve with extra salsa, guacamole and sour cream
Salsa
• 1 large can tomatoes
• 1 small can tomatoes
• 1/2 onion chopped finely
• 1 fresh jalopeno sliced finely
• 1 bunch coriander
• 1/4 tsp each of salt, black pepper, cumin, sugar
• juice of 1 lime
Using a food processor, blend all salsa ingredients to desired consistency. Chill until ready to assemble quesadillas
updated February 2023
Comments