The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes. Antoinette Savill

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      340g/12oz floury potatoes, such as King Edward, peeled and cut into large chunks

      Sea salt

      115g/1 heaped cup wheat-free flour mix*

      Cold pressed extra virgin olive oil for cooking

      

       Topping

      18–20 heaped teaspoons half-fat crème fraîche orTofutti dairy-free Creamy Smooth cream-style cheese (see here for stockist)

      2 large fillets of skinless smoked trout

      170g/6oz tub fresh salsa* (can be frozen until needed)

       Optional

      Some rocket (arugula) and extra virgin olive oil

      

      5cm/2in round metal pastry cutter

      Bring a pan of water to the boil, add the potatoes and cook until soft. Drain the potatoes in a colander set over the pan, cover with a tea towel and leave to steam dry for 5 minutes. Mash the potatoes in a bowl with a pinch of salt until smooth.

      Gradually beat the flour into the potatoes using a wooden spoon; you may have to use your hands towards the end, as the dough may be very thick. Knead the dough lightly on a floured board. Cut in half and roll out to a thickness of 5mm/¼in. Use your cutter to stamp out 5cm/2in rounds. Knead the dough remnants gently back into the remaining ball of dough, roll out again and repeat until all the dough is used up.

      Brush a large non-stick frying pan (skillet) with some oil, place it over a medium heat and cook the pancakes on one side until they are firm enough to flip over and are tinged with golden brown. You will need to cook them in batches. Cool the pancakes on a wire rack lined with non-stick baking parchment (wax paper).

      You can layer the pancakes in non-stick baking parchment (wax paper), wrap them in kitchen foil and freeze until needed. Defrost and bake for about 3–5 minutes in a hot oven.

      Decorate the serving plates with some rocket (arugula) and a drizzle of oil. Arrange three pancakes on each plate and top each with a dollop of the crème fraîche or dairy-free sour cream. Decorate with a generous piece of smoked trout and sprinkle with a pinch of pepper. If you are serving them as an appetizer, spoon a neat pile of salsa on the edge of one of the pancakes and serve immediately. To serve them as canapés, top each pancake with a blob of salsa.

      Smoked Salmon and Crab Timbales

       This is a very easy and useful appetizer for special parties because you can make it in the morning and simply turn the timbales out onto plates a few minutes before sitting down to eat. Walnut Bread* and Rye and Barley Soda Bread* (see here) are both delicious with the salmon.

      

      Makes 4–5

      170g/6oz packet smoked salmon

      170g/6oz fresh, canned or frozen and defrosted white crab meat

      2 heaped tablespoons reduced-fat mayonnaise* (check the label for added wheat)

      4 teaspoons lemon juice

      Sea salt and freshly ground black pepper

      4 ripe vine tomatoes, peeled

      15g/½oz fresh dill, finely chopped

      1 small ripe avocado

      1 teaspoon red wine vinegar

      3 tablespoons cold pressed extra virgin olive oil

      A pinch of unrefined golden caster (superfine) sugar

      A couple of handfuls of rocket leaves (arugula) for decoration

      

      5 standard-sized ramekins or individual metal pudding basins lined with clingfilm (plastic wrap)

      Lay the smoked salmon on a board and using a round pastry cutter the same size as the ramekins, cut out two rounds for each one. Place one round of salmon at the bottom of each lined ramekin. Keep the remaining rounds to one side and chop up all the remaining salmon.

      Drain the crab meat if it is canned. Place the crab meat in a small bowl and stir in the mayonnaise, salmon bits, 2 teaspoons of the lemon juice and the seasoning. Put a spoonful into each ramekin – this should use up only half the mixture.

      Quarter the tomatoes and remove the seeds. Place the seeds in a small sieve over a bowl and leave to one side. Chop the tomatoes, season, add a little chopped dill and divide between the ramekins. Peel and chop the avocado, sprinkle it with the remaining lemon juice and a little seasoning and spoon over the tomatoes. Divide the remaining crab between the ramekins and top with the remaining salmon rounds. Cover tightly with clingfilm (plastic wrap) and chill the timbales for 2–12 hours.

      Over a bowl, gently stir the tomato seeds and pulp in the sieve so that you have a few spoonfuls of juice. Discard the seeds. Stir the vinegar, oil, a little salt, pepper and a pinch of sugar in to the juice to make a dressing.

      To serve the timbales, turn each one onto a plate, drizzle the dressing around it and decorate with a few rocket (arugula) leaves. Serve with wheat-or gluten-free bread and butter or dairy-free margarine.

      Spicy Prawn Poppadums

       This has to be the quickest canapé recipe ever – it takes just a few minutes. The quantity this recipe makes is fine for about 16 guests, so double, treble or quadruple the quantities as required. For a vegetarian alternative, use folded strips of roasted pepper (bell pepper) instead of the prawns (shrimp).

      

      Makes 55

      55 cooked and peeled large prawns (shrimp), thawed and drained if frozen

      55 ready-to-eat mini poppadums, in any flavour or, if they are unavailable, use Orgran or Blue Dragon rice crackers (check the labels to ensure the product is gluten-free)

      250ml/1 cup half-fat crème fraîche or Tofutti dairy-free Sour Supreme (see here for stockist)

      55 fresh coriander (cilantro) leaves

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