Just because you have a gluten intolerance, doesn’t mean you have to omit all of the tasty bread based snacks from your diet that others get to enjoy. This is the guiding principle behind Katz Gluten Free products, which crafts its baked goods with more than one allergy in mind. From savoury empanadas and crowd-pleasing pizza bites to crispy arancini, these 5 winter snack recipes – all made with Katz gluten-free bread products – are truly as good as their allergen-rich counterparts.

Bread Samosa’s

  • Ingredients:
  • 12 Katz Gluten Free White or Whole Wheat Bread Slices
  • 1 Cup Spinach
  • 1/5 Cups Shredded Paneer (ricotta cheese)
  • 1 Tbsp Gluten Free Flour
  • 2 Tbsp Water
  • 2 Cups Oil – if frying the samosas
  • 1 Tsp Turmeric
  • 1/2 Tsp Chili Powder
  • 1 Tsp Salt – use as per taste
  • 1 Tsp Coriander Powder
  • 1 Tbsp Garam Masala
  • To Make the Samosa Filling:
  • In a bowl add spinach and microwave for 3 minutes (Skip this step if using frozen spinach)
  • Once the spinach is microwaved, add paneer (cheese) + spices in the same bowl.
  • Whisk everything to combine well; Set aside
  • To Make Flour Paste:
  • In a small bowl, add flour+water and whisk to make a thick paste. Set aside.
  • Stuffing the Bread Samosa:
  • Take each bread slice and trim the edges.
  • Roll each trimmed slice and make it 1 inch thick.
  • Cut it diagonally to form 2 triangles out of each slice.
  • Similarly, flatten and cut each slice into triangles and keep aside.
  • Now, take each triangle and fold it into a cone shape (seal the long edge using the flour paste).
  • Add 1 tbsp stuffing in the cone and seal it on all 3 edges.
  • Keep the sealed triangle on a plate and similarly fill and seal all triangles.
  • Cooking the Samosa:
  • Heat oil in a wok and add 3-4 samosas for frying (low-medium heat).
  • Stir continuously and turn the samosas to cook evenly and get the perfect golden color.
  • Once they are cooked, remove to a serving tray and fry all the remaining samosas.

English Muffin Pizza Bites

  • Ingredients:
  • 6 Katz Gluten Free English Muffins split in half
  • 3 Tablespoons olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning
  • 1 Tablespoon grated Parmesan cheese
  • 3/4 cup pizza sauce
  • 3/4 cup shredded mozzarella cheese
  • Choice of toppings
  • Method:
  • Preheat to 400 degrees F.
  • Line a rimmed baking sheet with foil.
  • Place the English muffins on the baking sheet.
  • In a small bowl combine olive oil, garlic powder, and Italian seasoning.
  • Use a spoon or pastry brush to brush about ½ Tablespoon of the oil mixture over each English Muffin.
  • Sprinkle each English Muffin with a little bit of Parmesan cheese.
  • Spoon 1 Tablespoon of sauce over each and use the back of the spoon to spread out the sauce.
  • Sprinkle each with 1 Tablespoon of shredded cheese.
  • Bake for 8-10 minutes, or until the cheese is melted and the edges of the English muffins are golden.
  • Cool for 3-4 minutes and then serve.

Empanadas

  • Ingredients:
  • Katz Multi Purpose Gluten Free Dough
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1lb ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tablespoons ketchup
  • ½ cup shredded cheese of choice, like Colby jack, cheddar or mozzarella, or a mix
  • 1 large egg beaten with 1 tbsp of water
  • Method:
  • Thaw Katz dough for 24 hours prior to use in the refrigerator. Leave at room temperature half an hour before use. If dough is sticky, cool it down in the refrigerator.
  • Heat the olive oil in a frying pan over medium-high heat. Add the chopped onion and sauté for 5-6 minutes or until translucent. Add the ground beef, oregano, garlic powder, paprika, cumin salt, and pepper.
  • Cook until the ground beef is browned all over. Drain the fat and return the mixture to the pan on medium heat. Add the ketchup and sauté for 2-3 minutes. Taste and adjust salt and pepper if needed. Mix in the shredded cheese and take the mixture off the heat. Set aside to cool.
  • Preheat the oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the refrigerator and lightly flour a clean surface.
  • Roll the dough into a thin circular shape. To make the small empanadas use a round cutter or a drinking glass with a 4-inch diameter to cut holes into the dough. You can use whatever size you want. Place the circle onto the baking sheet.
  • Repeat step 6 with the remaining dough until no dough remains.
  • Place about 1 tablespoon of filling in the center of each circle. Brush some egg wash on one side of the circle, then fold over to create half a circle. Crimp the edges with a fork.
  • With a small knife cut a small slit to let the steam escape.
  • Brush the empanadas with egg wash and bake in the preheated oven for 20-25 minutes or until golden brown.

Arancini

Ingredients:

  • For the Roasted Veggies
  • 1 yellow pepper
  • 1 zucchini
  • 1 cup of cherry tomatoes
  • 3 tbsp garlic infused olive oil
  • For the Risotto Base
  • 1 tbsp garlic infused olive oil
  • ¾ cup risotto rice
  • 1 tbsp white wine vinegar
  • 1 cup of tomato puree (passata)
  • 3 cups of chicken or vegetable stock
  • ¼ cup cheese
  • For the Arancini
  • 4 slices Katz Gluten Free White Bread
  • 1/3 cup gluten free plain flour
  • 2 eggs (beaten)
  • Method:
  • Preheat your oven to 400 F.
  • Start by halving your cherry tomatoes, slicing your courgette into discs and chopping your yellow pepper. Place onto a baking tray and drizzle with garlic infused olive oil. Place into the oven for 20 minutes.
  • While your veggies are roasting, place 1 tbsp of garlic infused oil into a large frying pan along with your passata, stock and white wine vinegar. Bring to the boil and turn down to a simmer. Then add your risotto rice and stir occasionally, stirring more often as it reduces.
  • Simmer until the sauce has completely reduced to be nice and sticky and the rice is cooked. Add a little more water if it reduces before the rice is cooked. This should take around 20 minutes.
  • Once reduced and the rice is cooked, add your roasted veggies from the oven and mix in.
  • Add your cheese and stir in. Allow to cool completely.
  • While your risotto is cooling, blitz your four slices of Katz Gluten Free bread until they resemble fine breadcrumbs.
  • Place these onto a baking tray and spray with a little oil. Place these into the oven for 5-10 minutes at 400 F until golden.
  • Grab two bowls and pour your gluten free plain flour into one and crack your two eggs into the other. Don’t forget to beat them too.
  • Take your breadcrumbs out of the oven and allow to cool slightly.
  • Roll a ball of risotto until about the size of a golf ball. Roll your ball in the bowl of gluten free flour, then in the egg bowl, then in the golden breadcrumbs.
  • Repeat until you’ve created about 10 arancini balls. Then place in the oven for 15 minutes.

Quiche Toast Cups

  • Ingredients:
  • 1 rasher of bacon, diced
  • 1/4 Bermuda onion , finely diced
  • 1 tsp olive oil
  • 6 slices Katz Gluten Free White Sandwich Bread (fresh)
  • 2 regular size eggs (or 3 small)
  • 2/3 cup milk
  • 1/3 cup gruyere cheese, grated
  • 2 tsp parsley , finely chopped
  • Salt and pepper
  • Oil spray
  • Method:
  • Preheat oven to 350F.
  • Heat 1 tsp olive oil in small pan over high heat. Add onion and bacon and sauté until bacon is crisp – about 2 minutes. Remove from heat and set aside (you can just leave it in the pan).
  • Cut bread into rounds or just cut crusts off.
  • Use a rolling pin to flatten the bread.
  • Lightly spray 6 muffin tin holes with oil spray, then press the bread into the muffin tin.
  • Place in oven for 3 minutes. Remove from oven and set aside. The toast cups should not be browned, just a bit dry (like “toast”).
  • Whisk together the egg, milk, parsley and a pinch of salt and pepper.
  • Divide the bacon mixture between the 6 toast cups, then the cheese.
  • Pour 2 1/2 tbsp of egg mixture into each cup, then immediately place in the oven. If you take too long between pouring the egg mixture into the toast cups and putting it in the oven, the egg will start soaking into the bread.
  • Bake for 12 to 15 minutes until the top is lightly golden and the filling is set.
  • Remove from oven and rest for 5 minutes before serving. The filling will be puffed up but it will deflate while resting.
  • Garnish with extra parsley if desired. Serve warm.

Katz Gluten Free products are available in grocery stores island-wide.
For more information regarding Katz Gluten Free, visit www.katzglutenfree.com