I recently attended a fun and interesting cooking demonstration class with Chef Tony Chiodo, organised by The Coeliac Society of Victoria and hosted by Enoteca Sileno.  It was a very enjoyable and informative afternoon; Tony cooked 3 yummy gluten free dishes – crumpets, gnocchi and chocolate pots with orange and polenta biscuits – that were not difficult to make, as well as providing lots of additional handy tips about gluten free cooking. 

Tony started experimenting with gluten free cooking a number of years ago, when he found he felt better eating gluten free and using whole and natural foods.  He now uses a number of different gluten free flours and grains in cooking and over time has learned how they behave differently.  For example, some flours are good for binding and thickening, while others can be used to provide additional fibre to a dish.  The dishes Tony cooked during the demonstration were delicious and as a good teacher, he provided simple and clear instructions so that we can make them at home.  He also answered many questions from the full class and discussed what other ingredients we could substitute in the dishes to suit our individual tastes.  Tony has recently written a cookbook, Eating Well, which is largely gluten free.

So, it was a great way to spend a cold winter’s afternoon.  The class certainly encouraged me to do more cooking at home and experiment with the wide range of gluten free flours and grains available these days.  Enoteca Sileno were wonderful hosts.  They offer a range of Italian cooking classes throughout the year and also have a fabulous Italian restaurant which includes many gluten free dishes on the menu.  (It is one of my favourite restaurants for those in Melbourne!) Thanks to The Coeliac Society of Victoria for organising the day.  The class was so popular, it was repeated in the afternoon.  The Society regularly arranges classes and events to assist people living on a gluten free diet, as do the coeliac societies in other states.

Furthermore, as a result of the class, we have added the Italian Bi-Aglut gluten free plain flour to our list of products.  This was one of the main flours Tony used in his dishes.  We already have the Bi-Aglut pastas in stock, great gluten free pasta imported from Italy, so this will be a good addition.

Jodie

For further information:

• The Coeliac Society of Victoria – www.vic.coeliacsociety.com.au
• The Coeliac Society of Australia – www.coeliacsociety.com.au
• Tony Chiodo’s website, Eating Well Daily – www.eatingwelldaily.com.au
• Eating Well by Tony Chiodo – available at Enoteca Sileno and other selected book stores.
• Enoteca Sileno – www.enoteca.com.au

• 300g butternut pumpkin
• 1 small sweet potato
• 1 small zucchini
• About 12 broccoli florets
• ¾ cup Orgran All Purpose Crumbs
• Rice flour for dusting

Peel and chop all vegetables into 2 cm chunks.  Steam the vegetables until soft.  Then finely mash or puree the cooked vegetables. Add the rice crumbs to vegetable mixture. Roll mixture into golf sized balls.  Dust in rice flour. Cook in a fry pan for approximately 3 minutes on each side, until brown.

Great for kids parties!

• 1 packet Changs Gluten Free Fried Noodles
• 2 tabs crunchy peanut butter
• 200g cooking chocolate (milk or dark)

Microwave chocolate and peanut butter in a microwave safe bowl for about 30 seconds on high.  If not melted, microwave again in 5 second intervals.  Mix well until it is a smooth paste. Add noodles and coat them well. Spoon mixture onto grease proof paper or into individual patty pans. Place in refrigerator until set.

Recipe courtesy of www.changs.com

Ingredients:

• Gluten free self raising flour 225g (such as FG Roberts) 
• Cinnamon 2g
• Mixed Spice 2g  
• Mixed Fruit 250g
• Orange Juice 100ml
• Sherry 75ml
• Raw Sugar 75g  
• Eggs (1½) 75g
• Orange Marmalade 25g
• Treacle 40g
• Canola Oil 75ml
• Cider Vinegar 6ml

Directions:

Wash dried fruit before use. Marinate mixed fruit in orange juice and sherry for at least 48 hours. Blend egg, sugar, margarine and vinegar, etc (all wet ingredients) together. Add fruit mix, sprinkle as widely and evenly as possible. Sift flour into wet ingredients, mixing evenly and gently. Place in cake tin or pudding bowl and put in oven as quickly as possible and bake in moderate oven for 2-2 ½ hours.

Source: F.G. Roberts