Ok so the Trini GFCF recipe train is up and running again, and this time we're taking a famous Trini appetizer saltfish accra and converting it to a gluten free version (GFCF saltfish accra) that people who are allergic to wheat flour could enjoy. And, for those of you who just want to try something different I urge you to try it. You won't be disappointed.
An Original GFCF Saltfish Accra Recipe
This is another simply trini cooking original recipe that we worked on to get the measurements just right. For those of you who are allergic to gluten you know how difficult it can be to get the flour measurements just right to give you the same texture as normal wheat flour.
Since we have not been able to source xanthan gum as yet, still searching, coming up with a perfect ratio took some time to work out. But we finally got a ratio close to the texture of wheat flour. Actually, if I was served this saltfish accra at a function I would not have been able to tell the difference.
Besides the inherent taste of the rice flour, you would have to be like me, always using rice flour, to know the difference. From my experience, I find that this alternative to wheat flour is lighter on the stomach. You don't get that sluggish feeling you're used to with wheat flour; plus the flour mixture is rich in fibre.
So continuing with our journey into Trini GFCF cooking and recipes, here's another treat that you can try, be it for a friend or family who's allergic to wheat. Here's GFCF Saltfish Accra. Enjoy!
GFCF Saltfish Accra Recipe
GFCF SALTFISH ACCRA
½ lb saltfish
½ cup cassava flour
¼ cup brown rice flour (Bob's Red Mill or Dove's Farm)
¼ cup arrowroot flour
1 teaspoon baking powder or ½ teaspoon baking soda
1 teaspoon parsley
1 teaspoon celery, chopped finely
1 sprig chive, chopped finely
2 tablespoon onion, grated
1 clove garlic, grated
2 sprigs fine leaf thyme, chopped finely
½ cup water
Oil for frying
Boil and flake the saltfish
Mix the flours and baking powder.
Add the saltfish, parsley, chive, celery, onion, garlic and fine leaf thyme.
Note: I ground mine to make a bit of green seasoning!
Add the water and and egg and mix into a batter.
Dip out spoons of the batter and fry.
Note: Dip the spoon in a little bowl of water before dipping the spoon into the batter. This prevents the batter from sticking to the spoon.
Fry until golden brown and drain on paper towels.
Serve with your favourite sauce.
See how easy that was! See you soon with another scrumptious trini recipe. Ah gone!
P.S. For those of you who haven't realised, I have now made the trini recipes printable. Check it out and tell me what you think. And don't forget the lime continues on the facebook fanpage.
GFCF Saltfish Accra
- ½ lb saltfish
- ½ cup cassava flour
- ¼ cup brown rice flour
- ¼ cup arrowroot flour
- 1 teaspoon baking powder or ½ teaspoon baking soda
- 1 egg
- 1 tsp. parsley
- 1 tsp. celery chopped finely
- 1 sprig chive chopped finely
- 2 tablespoon onion grated
- 1 clove garlic grated
- 2 sprigs fine leaf thyme chopped finely
- ½ cup water
- Oil for frying sunflower or coconut oil
- Boil and flake the saltfish. Mix the flours and baking powder.
- Add the saltfish, parsley, chive, celery, onion, garlic and fine leaf thyme.
- Add the water and egg and mix into a batter. Dip out spoons of the batter and fry.
- Fry until golden brown and drain on paper towels.
- Serve with your favourite sauce.
Don't forget to leave your comment for this GFCF saltfish accra recipe in the comment box below.