Ideas, Advice and Suggestions

Dry Ingredients

Woolworths Free from Gluten All Purpose Flour – A standard cup of all-purpose flour weighs between 120g and 130g. This recipe can accommodate slight variations. If you’re not adhering to a gluten-free diet, you can replace the specified flour with all-purpose or cake wheat flour in this recipe for a successful outcome. 

Baking Powder – Two teaspoons may seem excessive, but this recipe appears to require that amount. Baking powder is typically gluten-free, though it often contains cornstarch.

Salt and Pepper – Be particularly cautious with adding salt to the recipe because both the meat and cheese normally already contain salt. I like to use cayenne pepper in this recipe. Please be mindful that as pepper ages, the flavour gets milder, so a new bottle will be significantly stronger than one you’ve had for a few years. If you’re partial to mustard, you can add a half a teaspoon of dry English mustard powder to the batter.

Wet Ingredients

Large Eggs – I use whatever I have which varies between Large, Extra Large and Jumbo I’ve never had any issues

Margarine – I have only used baking margarines that contain between 60% and 75% fat, so I’m uncertain about the outcomes when using lower-fat margarine.

Milk(cows) – You can warm it in the microwave or on the stovetop. I’ve tried low-fat, full-cream fresh milk, and UHT milk; all options have been successful.

Flavour

Ham, Bacon or Chicken – Remember, if you’re following a gluten-free diet, most preserved meats contain some gluten unless they’re specifically labeled as gluten-free. These meats should be fully cooked before incorporating them into the batter. I frequently use leftover breast meat from a rotisserie chicken and add ham for extra moisture, although any type of chicken is suitable. You can use any single type or combination of meats for moisture; I’ve even added corn, and it has worked well. Approximately 125g is the right amount for this recipe, give or take a little. For bacon, chop and fry it until it’s cooked but not crispy.  

Medium Onion – I adore onions, and for me, they are a must-have ingredient. Simply place them in a pot or pan (along with a peeled, chopped tomato if you’re using one), and add enough water to cover them. Boil until they’re soft, adding a pinch of salt to aid the softening process. A little browning is fine, but avoid creating hard, crispy pieces. Ensure all the liquid is cooked off, so you don’t introduce extra moisture into the batter.

Medium/Small Tomato(optional) – It must be peeled, chopped, and cooked down like the onion, which adds a certain something to the flavor. You can add a bit more onion or meat if you choose to omit it.

How to peel a Tomato

The tomato needs to be as ripe as possible. On the side opposite the stem, make a small cross in the skin using a sharp knife. Place the tomato in a bowl large enough to submerge it completely and pour boiling water over the scored marks.

Leave it in the water for 2 minutes. Then, discard the hot water and cover the tomato with cold water (the colder, the better). If possible, use ice water and leave the tomato for another 2 minutes. The skin should peel off effortlessly.