Posted 18th Dec 2015
Doves Farm have put together a delicious gluten-free Christmas menu so everyone can indulge in the festive fare this Yuletide
Gluten-free Chocolate & Chestnut Gateau
200g icing sugar
1 teaspoon vanilla extract
80g Doves Farm gluten-free chestnut flour
200g granulated sugar
200g cooked, skinned chestnuts
250ml double cream
50g white chocolate
2 tablespoons caster sugar
200g plain chocolate
1 tablespoon icing sugar
Edible gold dust
1. Pre-heat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4. To make the cake, separate the eggs and beat the whites until stiff. Add the sugar a spoon at a time while beating.
2. In another bowl beat the egg yolks and vanilla until they thicken slightly then fold this into the egg white with a metal spoon.
3. Sieve the chestnut flour into the bowl and fold in with a spoon.
4. Divide the mixture between two oiled, parchment lined, 20cm round, loose-bottom cake tins, smooth the tops and bake in a pre-heated oven for 55-60 minutes.
5. Meanwhile put the sugar and water into a saucepan over a medium heat, stirring until dissolved, then add the chestnuts and simmer very gently for 25 minutes.
6. Leave to cool in the syrup then drain the chestnuts and set aside.
7. Beat half the cream until just thick. Grate the white chocolate and stir it into the cream.
8. Spread this on one cold cake layer then place the other cake on top.
9. Heat the remaining cream until almost boiling, remove from the heat and stir in the sugar, plain chocolate and butter. Cool slightly then spread over the top and sides of the cake.
10. Dust lightly with icing sugar and place the candied chestnuts on top. Brush a little gold dust onto each chestnut and serve.
Gluten-free Chocolate Christmas Pudding
125g glacé cherries
5 tablespoons oil
6 tablespoons water
1 tablespoon black treacle
50g plain chocolate
100g Doves Farm brown bread flour free from gluten
1 tablespoon cocoa powder
1 teaspoon mixed spice
1. Chop the cherries, dates, raisins and currants then mix them with the oil, water and treacle. Leave overnight if possible.
2. Grate the plain chocolate into a bowl, mix in the flour, cocoa powder and mixed spice. Stir in the soaked fruit mixture.
3. Grease the sides of a 1 litre pudding basin, press in the mixture and cover the top with two circles of parchment paper. Fold a piece of foil over the basin and tie it in place with string around the rim.
4. Place the pudding in a saucepan, half fill with boiling water, cover and simmer gently for 4 hours. Check regularly adding extra boiling water to maintain the water level.
5. Remove the pudding from the pan and leave to cool, unwrapped, before storing until required.
6. To serve, steam the pudding for a further hour, then turn out onto a plate.
Gluten-Free Christmas Fruit Bread
1 orange rind and juice
150g mixed dried fruit and peel
2 egg whites
50g butter, melted
3 tablespoons honey
Pinch of salt
350g Doves Farm gluten-free white bread flour
2 teaspoons Doves Farm quick yeast
1 teaspoon cinnamon
Pinch of nutmeg
1. Pre-heat the oven to 220ºC/200ºC Fan/425ºF/Gas Mark 7. Grate the orange rind into a bowl, add the juice, dried fruit and peel. Leave to marinate for a couple of hours.
2. Line the base of a deep 15cm round cake tin with baking parchment. Line the sides of the tin with a double layer twice the height of the tin. Check the lined cake tin will fit in your oven.
3. Put the egg whites, melted butter, honey, salt and water into a large bowl and whisk well.
4. Add the flour, yeast, cinnamon and nutmeg, beating to a smooth batter.
5. Stir in the fruit mixture.
6. Tip the dough into the prepared tin and smooth the top. Cover loosely with parchment and leave to rise in a warm place until doubled in size, around 60-90 minutes.
7. Bake in a pre-heated oven, loosely covered with the parchment for 55-60 minutes.
8. Cool on a wire rack and serve.
Gluten-free Sausage Rolls
200g Doves Farm white bread flour free from gluten
1 teaspoon poppy seeds
1. Pre-heat the oven to 220ºC/200ºC Fan/425ºF/Gas Mark 7. To make the pastry, put 100g of butter between two large pieces of parchment paper, roll it into a 1mm thick rectangle then freeze until hard.
2. Using a fork or pastry cutter mix together the remaining 50g of butter and flour until it resembles breadcrumbs. Add the water and quickly bring together into a sticky dough mass. Chill the pastry for an hour.
3. Roll the pastry into a 20x40cm rectangle between two sheets of flour dusted parchment paper, lay the frozen butter in the middle and fold the pastry edges over to enclose it.
4. Lift the left hand third of pastry onto the middle third followed by the right hand third over that (if necessary use the parchment to support the pastry). Press all edges to seal in the fat. Chill the pastry for an hour.
5. Once again roll the pastry into a 20x40cm rectangle between two sheets of flour dusted parchment then lift the left hand third of pastry onto the middle third followed by the right hand third over that.
6. Repeat the rolling and tri-folding of the pastry a further three times then chill the pastry for an hour.
7. When ready, cut the pastry in half and roll each into a 20x40cm rectangle between two sheets of flour dusted parchment paper. Moisten the outer edges with water.
8. Peel off the sausage skins and form the meat into two 40cm rolls. Place one on each pastry rectangle and lift the dough over to enclose it.
9. Press a fork into the pastry to seal the edges then cut the roll into 2cm slices. Brush with egg and sprinkle with poppy seeds. Transfer to a parchment lined baking tray.
10. Chill for 10 minutes before baking in a pre-heated oven for 25-30 minutes.
Gluten-free Star Mince Tarts
200g Doves Farm plain white flour free from gluten
6 tablespoons water
200g gluten-free mincemeat
1 tablespoon apricot jam
1. Pre-heat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4. To make the pastry, using a fork, mash the butter into the flour until it has the appearance of breadcrumbs.
2. Stir in the water and bring together a soft ball of dough (it may appear a little wet but will absorb the liquid).
3. Wrap in clingfilm and rest the pastry for at least 30 minutes.
4. Grease two 12 cavity tart trays.
5. Roll out half the pastry between two pieces of floured clingfilm or parchment until about 1mm thick.
6. Press a pastry cutter or cup into the dough to make circles that fit your tart trays then gently lift them into the cavities.
7. Put a teaspoon of mincemeat into each tart.
8. Roll out the remaining pastry and cut out star shapes. Gently press these over the mincemeat.
9. Bake in a pre-heated oven for 25 minutes.
10. Remove from the oven and brush the pastry stars with a little apricot jam before cooking for a further 5 minutes.