Gluten-free baking

Gluten-free baking


Posted 13th May 2016


To celebrate Coeliac Awareness Week (9th to 15th May 2016) we've rounded up some delicious gluten-free bakes featuring everything from biscuits to brownies

Cookies with White Chocolate & Cranberries

Serves 10

125g slightly salted butter, softened
150g light brown soft sugar
1 medium egg, beaten
½ teaspoon vanilla extract
150g gluten-free plain white flour, sifted
1 teaspoon gluten-free baking powder
100g white chocolate, chopped into small chunks
50g fresh or dried cranberries

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. Line 2-3 trays with baking parchment.

2. In a mixing bowl, beat the butter and sugar together with an electric hand whisk or a wooden spoon until pale and creamy. Add the egg and vanilla extract a little at a time and continue beating until they are thoroughly combined.

3. Use a metal spoon to stir in the flour, baking powder, chocolate, cranberries and 2 tablespoons of cold water and mix until they are thoroughly combined.

4. Place heaped teaspoons of the mixture onto the baking trays, leaving plenty of space between them for the cookies to expand during cooking.

5. Bake for 15-20 minutes until golden. Remove from the oven and leave on the baking trays for 2-3 minutes, then place on cooling racks.

Tip: When cooled, store in an airtight container and eat within two days.

Recipe courtesy of www.waitrose.com

Millionaire's Shortbread

Serves 18

100g raw whole oats
100g ground almonds
2 tablespoons agave nectar
70g coconut oil
90g Brazil nut butter
100g chocolate

1. Line a loaf tin with greaseproof paper. Whizz the oats in a blender until they are a similar consistency to the ground almonds. Add the almonds and agave and whizz again, then add 2 tablespoons of water and blend until the mixture starts to form clumps.

2. Press the mixture into the prepared tin and freeze while you make the next layer.

3. Melt the coconut oil and combine 50g with the Brazil nut butter. Spread the mixture over the oat base and return it to the freezer.

4. Carefully melt the chocolate in a bowl over a pan of barely simmering water. Once completely melted, remove the bowl from the pan, stir in the remaining melted coconut oil and allow to cool for a few minutes.

5. When the Brazil nut layer has set, pour the chocolate over the top and spread to the edges. Put in the fridge until everything is firm. Cut into bite-sized pieces and serve.

Recipe courtesy of www.meridianfoods.co.uk

Beetroot Brownies

Serves 8-10

20 pitted dates, drained
300g beetroot, pre-cooked and drained
200g unsalted butter, cubed
200g dark chocolate, chopped into chunks
3 medium eggs
3 tablespoons agave syrup
1 teaspoon vanilla extract
1 teaspoon gluten-free baking powder
80g buckwheat flour
100g ground almonds

1. Grease and line a baking tin and pre-heat the oven to 180°C/160°C Fan/Gas Mark 5.

2. Cover the pitted dates with boiling water and leave to soak for 10 minutes.

3. Put the beetroot and dates into a food processor and blend until the ingredients are coarse, but fully combined. Place the mixture into a bowl.

4. Add the butter to a heatproof bowl with the chocolate and place over a pan of simmering water. Stir occasionally until fully melted and then take off the heat and leave to one side.

5. Whisk the eggs into the beetroot mixture one at a time. Once the eggs have been mixed in, add the agave and the vanilla. Pour in the melted chocolate and continue mixing until they have combined.

6. In a separate bowl, sift together the baking powder and buckwheat flour and then stir in the ground almonds. Fold the dry ingredients into the wet ingredients, adding a little at a time.

7. Once the ingredients have just combined, pour the mixture into the prepared baking tin and use a palette knife to evenly spread the mix out.

8. Bake in the pre-heated oven for 15-20 minutes, until a knife inserted into the centre of the brownies comes out clean.

9. Leave the brownies to cool in the tin for 20 minutes and then remove from the tin to cool fully before cutting into portions.

Recipe courtesy of www.kenwoodworld.com

Mini Elderflower & Lemon Loaf Cakes

Serves 10

40g pistachios, roughly chopped
160g ground almonds
40g rice flour
1½ teaspoons gluten-free baking powder
½ teaspoon fine salt
175g unsalted butter, softened
175g caster sugar
2 lemons, zest and juice
3 large eggs, lightly beaten
150g icing sugar, sifted
2 tablespoons Belvoir elderflower cordial

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Place individual cases on a baking tray.

2. Lightly roast the pistachios for 5 minutes on a baking tray.

3. Place the ground almonds, rice flour, baking powder and salt into a bowl.

4. With an electric whisk, cream together the butter, sugar and lemon zest until pale and fluffy. Gradually add in the eggs and almond mixture alternately, beating well between each addition.

5. Drizzle in the juice from 1 lemon and fold in the pistachios. Divide the mixture evenly between the cases. Bake for 30-35 minutes or until the cakes have risen and the centres bounce back when lightly touched.

6. While the cakes are baking, mix 1 tablespoon of the icing sugar with the juice from ½ a lemon and the elderflower cordial in a bowl.

7. On removal from the oven, immediately prick the surface of the cakes with a cocktail stick and spoon over half of the syrup. Allow the cakes to cool completely.

8. Make the icing by adding the remaining syrup, 1 teaspoon at a time, to the rest of the icing sugar until it is the consistency of pourable double cream. Add a little extra elderflower cordial if the icing is too thick.

9. Drizzle the icing over the cooled cakes and scatter with any remaining pistachios. Allow the icing to set before serving.

Recipe courtesy of www.belvoirfruitfarms.co.uk

Chestnut Cake

Serves 6-8

240g unsalted butter
240g chestnut flour, sifted twice
½ teaspoon ground cinnamon
4 large eggs
240g soft brown sugar
100ml marsala

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.

2. Melt the butter and set aside.

3. Sift the chestnut flour with the ground cinnamon into a bowl.

4. Place the eggs and sugar into a bowl and mix with an electric whisk for approximately 5 minutes.

5. Gently fold in the chestnut flour, followed by the butter and finally the marsala until completely mixed.

6. Pour the mixture into a lined tin and bake for 40-50 minutes until golden and a skewer inserted into the middle of the cake comes out clean.

7. Remove the cake from the oven and cool in the tin for 10 minutes. Turn out onto a wire rack to cool completely.

Recipe courtesy of Caroline Quentin for www.coffee.macmillan.org.uk

Orange & Baobab Polenta Cake

Serves 6-8

1½ tablespoons milled flax seeds
180ml brown rice milk
1½ teaspoons apple cider vinegar
180ml maple syrup
1½ teaspoons vanilla powder
270g fine polenta
200g ground almonds
6 teaspoons arrowroot
Pinch of salt
3 tablespoons coconut oil, melted
6 tablespoons baobab powder
3½ oranges, zest and juice
3 tablespoons coconut sugar

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.

2. Mix the flax seeds in a cup with 4½ tablespoons of water and leave to one side for 15 minutes until a gel forms.

3. Mix together the brown rice milk and the apple cider vinegar.

4. In a large mixing bowl, combine the maple syrup, vanilla powder, polenta, ground almonds, arrowroot, salt, coconut oil, baobab, the juice of 1½ oranges and the zest of 1 orange. Stir until all of the ingredients are thoroughly mixed, then add in the brown rice milk mixture and the flax seed gel.

5. Give the mixture another good stir before spooning into a greased cake tin and baking for 35 minutes until golden brown.

6. While the cake cooks, make the orange drizzle by gently heating the remaining orange juice, zest and coconut sugar until the sugar melts and a thin syrup forms.

7. When the cake is cooked, remove it from the oven and allow it to cool for 20 minutes on a cooling rack before drizzling over the syrup and serving.

Recipe courtesy of www.sevenhillswholefoods.com





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