"Whadda You Mean You Don't Eat No Wheat?"

The idea of avoiding wheat is not a new concept for me - I've never done well with wheat and a few years ago I pretty much cut wheat out of my diet - it was good but for reasons I don't remember I went back to eating wheat... probably around the time I became a vegetarian (that's a whooooole other story and stage of life).

Found this great resouce: http://www.wheat-free.org/recipes.html
I'm keen to try this...

Cheese & Leek Tart
Serves 6

Pastry

180g all purpose wheat free flour
90g low-fat spread, margarine or butter
water to mix

Filling
4 leeks, trimmed and sliced
1 tbsp olive oil

1½ wheat free vegetable stock cubes
100 ml boiling water
200g Greek yogurt (or natural yogurt or fromage frais)
3 large eggs, beaten
100g cheese, grated
black pepper, freshly ground

Preheat oven: 200°C

1. Place the leeks and olive oil in a saucepan and sweat until the leeks are softened.
 

2. Make the strong vegetable stock using the stock cubes and boiling water, pour it over the leeks, simmer the leeks uncovered, stirring regularly until all the stock has been absorbed.

3. Mix the flour and fat until it resembles fine breadcrumbs. Add water until it binds into pastry.

4. Oil and flour a 20 - 22 cm diameter flan dish.

5. Place the pastry mix into the dish, pressing it around the sides with your hands to make a pastry case. (It will be too fragile to use a rolling pin to roll out)

6. Prick the pastry base with a fork and chill it in the fridge for about 30 minutes.

7. Remove the pastry case from the fridge and place half the cheese in the bottom. Spoon the leeks into the case.

8. Mix the greek yogurt with the eggs and season. Pour over the leeks.

9. Sprinkle the remaining cheese over the top, and bake on the middle shelf of the oven for 35 minutes until golden brown on top and firm.