The best thing so far seems to not adjust recipes that have gluten but to just make things that never had gluten in the first place. Cakes from almond meal or eggs (pavlova!). Or better yet, cook from cuisines that don’t typically use gluten e.g. basically, Asian. That way you end up using rice, chickpea (gram) and other most exotic (for westerners at least) form of starch. These bhajis were very good, especially served with a quick sauce of yoghurt, garlic and chives.
- 1 large onion
- 200g chickpea (you’ll often see this as gram flour in Asian stores) flour
- 1 tablespoon of rice flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of tumeric
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of coriander powder
- 100ml of water
- 750ml of (fairly neutrally flavoured) oil for frying
Add all the dry ingredients, salt and water into a large mixing bowl and whisk together well. Slice the onion and mix through with the batter. Put a large pot or wok on the heat and add the oil. When the oil is to temperature (i.e. a slow fry) add dollops of the oniony batter in, say three or four at a time rounds (i.e. don’t overcrowd the oil). They should cook in about 2 or 3 mins. Drain on paper towels as you go and serve warm.