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Gluten Free Flour & Zucchini Fritters

I’ve been experimenting with different gluten free flour blends lately and I have finally found one that I’m happy with. It works really well in cakes and baking and yesterday I used it in my zucchini fritter recipe.

Making my own gluten free flour means I know exactly what is in it and I can use a lot less starch and more wholegrains than commercial gluten free flour options.

I use my Thermomix to mill some of the grains to flour. Another high speed blender might also do the job or you can buy the flours and mix them together by hand, the weights will be the same.

Gluten Free Flour:

50 grams of Brown Rice 25 grams of Buckwheat 1 tablespoon of chia seeds or 5 grams of ground chia seeds if mixing by hand 25 grams of Sorghum flour 100 grams of Tapioca starch 50 grams of Potato starch

Thermomix method:

1. Mill the rice for 1 min on speed 9 2. Add the buckwheat and chia seeds and mill for 1 min on speed 9 3. Add the remaining ingredients and mix for 10 seconds on speed 6

For self-raising flour add 2 teaspoons of baking powder at step 3.

We love zucchini season because it means zucchini fritters! These are lovely hot but are also delicious cold and make a great addition to the lunchbox. I’ve been meaning to experiment with popping some in the freezer to see if they defrost well but we never seem to have leftovers! Let me know if you freeze any and if they defrost ok. Xx

Gluten Free Zucchini Fritters:

2 eggs 1 medium grated zucchini approx. 500 grams 2 tablespoons of nutritional yeast (optional) 2-3 sliced spring onions or 1 small brown onion finely chopped ½ bunch of chopped coriander Salt and pepper to taste ½ - 2/3 of a cup of self-raising gluten free flour blend as per recipe above

1. Whisk the eggs in a large bowl. 2. Add the grated zucchini, nutritional yeast, onion, coriander and salt and pepper and stir to combine and the nutritional yeast (if using) is dissolved. 3. Add a ¼ cup of flour and stir till combined. Keep adding a ¼ cup of flour at a time, stirring well between additions until a thick batter consistency. You may have to add more or less flour depending on the juiciness of your zucchini. 4. Add a tablespoon or two of olive oil or coconut oil to a frying pan on medium high heat and once hot add fritter sized amounts of batter and cook until bubbles start to appear on the surface. Then gently flip and cook on the other side for another minute or two.

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