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Great Food Gluten Free

Gluten Free family favorite recipes

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Cakes and Desserts

Orange Shortbread

Following on from my previous post from Cyprus, this is another great dish that I make using the local oranges.

Ingredients:

250g soft butter
3 teaspoons finely grated orange rind
110g caster suger
240g gluten free plain flour, sifted
65g rice flour, sifted
1 tablespoon granulated sugar

Instructions:

Heat the oven to 130C Fan and lighly grease two oven trays.

Beat the soft butter, orange rind and caster sugar in a bowl with an electric mixer until light and fluffy.

Stir in the two sifted flours and then knead the dough lightly until smooth.

Divide the dough in two and place on each baking tray. Using your hand shape into two 20cm rounds.

Mark each round into 12 wedges and pinch the edges of the rounds with your fingers.

Lighly prick the top of the dough with a fork and sprinkle with granulated sugar.

Bake the shortbread for about 40 minutes until pale golden.

After 5 minutes cut into the marked wedges and then leave to cool on the trays.

Store in an airtight container for up to a week.

(sorry they were sooo good I forgot to take a picture of them but will add one next time i make them)

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UDIS Muffin and Scone Mix

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A few months ago I bought “UDIS Soft and Delicious Muffin Mix All Purpose” to review on my blog. I have to be honest it has sat on the larder shelf since then as I seldom use packet mixes for my cakes.  Yesterday I fancied something for afternoon tea and decided to try the mix.  As an “All Purpose” mix it offers the choice of making Muffins or Scones and with the clotted cream and strawberry jam ready I started making the scone recipe.

TheFullSizeRender (3) instructions for both recipes are on the back of the packet and for both recipes you need to add other ingredients – eggs, butter and flavours.  The size of the font of the recipes is very small and I found it very hard to read.  Also the measurements are American in cups and sticks (I researched a stick of butter and it is approx 110g)

Making the scones I added some juicy sultanas and then I rolled the mix out to about 4 cm thick and then cut them with a small scone cutter. It made 13 scones. Baked at 190C for about 15 minutes and they came out golden brown.

Left to cool on a cooling rack and then served warm with clotted cream and strawberry jam.  They looked more appetising than the picture on the front of the packet!

FullSizeRender (4) I have to say these were delicious, slightly lighter than a non gluten free scone and I felt needed a little sugar added to the mix – maybe 50g of caster sugar should be added to the dry ingredients.   My wife said “these are the best gluten free scones I have tasted in a long time”

Fully recommended and I would buy this again.

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Christmas Cake

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I have been making this rich fruit Christmas cake for the last four years and it is so good that even our non gluten free family and friends love it. It is adapted from a recipe in BBC Good Food Magazine, December 2010.

I like to make it about 6 weeks before Christmas Day allowing me at least 4 weeks to keep “feeding” it with brandy and then a week before I decorate it.

Before starting please note that the dried fruit is best soaked overnight.

Ingredients

75g currants
75g sultanas
350g raisins
50g mixed peel
150ml brandy – I keep a bottle of cheap supermarket brandy in my larder
zest and juice of 1 lemon
vegetable oil for the tin
140g gluten free plain flour
1 teaspoon gluten free baking powder
1 teaspoon xanthan gum
1 teaspoon mixed spice
1 teaspoon ground allspice
140g unsalted butter softened
140g soft dark brown sugar
3 medium eggs at room temperature
50g ground almonds
2 tablespoons semi-skimmed milk
100g natural coloured glace cherries, washed and halved
1 tablespoon black treacle
1 tablespoon clear honey

Instructions

Place the fruit and mixed peel in a pan, add the brandy,lemon zest and lemon juice and bring to the boil. Take the pan off theunnamed (9) heat, cover with cling film and leave to soak overnight

 

 

Heat the oven to 150C non fan or 130C fan oven. Oil the sides and base of a 18cm cake tin and place a double layer of baking parchment on the base and on the sides making a tall collar of paper above the top of the tin.

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Sift the flour, baking powder, xanthan gum and spices. In a separate bowl beat the butter and sugar until fluffy and light. Gradually and alternately add the eggs and flour mix to the butter and sugar mix, then add the ground almonds. Stir in the milk, soaked dried fruit and cherries. Stir in the treacle and honey and give the mixture a good stir.

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Spoon the mixture into the tin and bake for between 2 and 3 hours until a skewer is inserted and comes out clean. Leave to cool in the tin. Once cold remove from the tin and baking parchment.  Wrap in several layers of foil and store in a airtight container.

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Each week take out and feed with a teaspoon of brandy. Turn upside down and piece with a skewer in a few places and drop the brandy into the cake.  Wrap and store

Decorate with marzipan and icing the week before Christmas Day

Raspberry and Chocolate Roulade

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The combination of the rich chocolate ganache, the soft meringue inside and crispy outside and the juicy sweet raspberries make this a perfect dessert to serve at a BBQ or after Sunday lunch on a summers day.

Ingredients:

4 egg whites
175g caster sugar
1 and a half tsp cornflour
1 tsp white wine vinegar
150ml double cream
175g dark chocolate
icing sugar to dust
125g fresh raspberries

Instructions:

Line a 33cm by 21cm swiss roll tin with baking parchment.  Heat the oven to 160C (fan oven) or 180C (non fan oven)

Using an electric hand whisk, beat the egg whites in a large bowl until stiff. Add the sugar one tablespoon at a time while whisking well until stiff and glossy. Fold in the cornflour and vinegar.  Spoon the mix into the swiss roll tin and smooth with a palette knife.

Bake for 15 minutes until its just firm to touch. Cool, uncovered for at least 30 minutes.

Make the ganache; put the cream and 150g of the chocolate in a bowl over simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir to combine the cream and melted chocolate.  Cool for at least one hour.

Dust a sheet of baking parchment with icing sugar and turn the meringue onto it. Trim the edges and spread the ganache over the meringue.  Scatter most of the raspberries over the ganache.  Roll up from one of the short sides using the paper to help roll it.

Transfer to a serving plate and chill until ready to serve. Melt the remaining chocolate in a bowl over simmering water until melted.  Drizzle the melted chocolate over the roulade and decorate with the remaining raspberries.

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Pear Cake

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I stumbled on this recipe a few years ago in a BBC Good Food Magazine and it has become a favourite with our gluten free family. It is best served warm with crème fraiche as a dessert rather than a cake. Lovely after a roast Sunday lunch as it it is light and fruity with the rich buttery taste of the pears.

Ingredients:

50g butter melted plus extra for greasing the tin
500g ripe pears, peeled cored and roughly chopped
juice of 1 lemon
1 tablespoon of liquor (optional) – Poire William, Kirsch, Snaps, Brandy etc
75g plain gluten free plain flour
1 tablespoon baking powder
pinch of salt
75g caster sugar
2 eggs, beaten
2 tablespoons milk
2 tablespoons apricot jam for the glaze
icing sugar to sieve over the cake
crème fraiche to serve

Instructions:

Line a 20cm loose bottomed cake tin with baking parchment and brush with butter.
In a bowl put the chopped pear and add the lemon juice and liquor if using.
Sieve the flour and baking powder into another bowl and add the salt and castor sugar.
Beat in the eggs and melted butter then fold in the pears and the lemon juice.
Pour the mixture into the prepared cake tin.
Bake for 50 minutes at 180C or until a skewer comes out clean and the top is golden.
Let cool slightly before taking out of the tin and don’t forget to remove the baking parchment.

To make the glaze melt the apricot jam with 1 tablespoon of water and sieve to remove the pieces.

Brush the glaze over the top of the cake and dust with icing sugar and serve warm with crème fraiche.

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Profiteroles

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Try these delicious gluten free profiteroles filled with cream and coated with a chocolate sauce. They make a delicate, impressive dessert to serve when you are entertaining and no one will even know they are gluten free (except you of course)

Ingredients

1 mix of choux pastry (as detailed previously)
300 ml whipping cream

For the chocolate sauce:
200g dark cooking chocolate
50g golden syrup
50ml water
25g butter

Instructions

Line a baking tray with baking parchment
Make the choux pastry and using a large plain nozzle in a large piping bag, pipe approximately 18 small round balls on to the tray. Make sure they are roughly all the same size and with space between them to allow them to rise. Bake in the middle of a hot oven at 220C for approximately 20 mins. You may need to turn the tray around in the oven for the last 5 to 10 minutes. Cook until the pastry is golden and firm / crisp to touch. Transfer to a wire cooling tray to cool.
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Only once the profiteroles are completely cold can you fill with cream. Whisk the whipping cream until thick. Using a small plain nozzle in a piping bag, fill the bag with the whipped cream and carefully pierce the bottom of each roll with the nozzle and gently fill with cream.

To make the chocolate sauce put all the sauce ingredients into a saucepan and melt gently, stirring with a wooden spoon on a low heat until melted together. Do not get too hot or the sauce will be grainy and not smooth and glossy. Allow to cool slightly and serve warm.

For an impressive table serving make a tower with  all the filled profiteroles in a large glass bowl and drizzle warm. chocolate sauce over the pile of profiteroles.

For individual portions, fill the desired number of profiteroles with cream and pour some warm chocolate sauce over each roll and serve in individual bowls

The profiteroles freeze well once they are cooked and before filling with cream.

 

Hot Cross Buns with a marzipan cross

S Usher Hot Cross Buns

Easter is only a few days away and it’s a time to do some seasonal baking. There are various gluten-free hot cross buns available in the supermarket, but try making my recipe for home-made hot cross buns. They do take a while to make, but the smell alone as they bake in the oven is worth the effort especially when you eat one warm and buttered. By adding my unique marzipan cross it also adds a lovely almond taste.

Ingredients

350ml semi skimmed milk
50g butter, cut into small pieces
1 egg beaten
500g gluten-free white bread flour (plus extra for dusting)
1 teaspoon gluten-free baking powder
1 teaspoon salt
1 teaspoon gluten-free xanthan gum
80g caster sugar
2 teaspoons of gluten-free yeast
90g sultanas
60g mixed peel
2 teaspoons of mixed spice
1 teaspoon of ground cinnamon
80g marzipan
Oiled cling film

Instructions

1)      Boil the milk, add the butter and leave to cool until hand temperature, then whisk the beaten egg into the warm milk.

2)      In a food mixer bowl with a dough hook attachment, add the gluten-free bread flour, baking powder, salt, xanthan gum, sugar and yeast. Turn the machine to slow and then add the hand-hot milk mixture into the bowl and mix until a dough is formed.

3)      Put the dough in a lightly oiled bowl and cover with oiled cling film; leave in a warm place for one hour to rise.

4)      Mix together the sultanas and the mixed peel in a small bowl, and add the mixed spice and ground cinnamon, ensuring the fruit is well dusted in spices and not sticking together in clumps.

5)      Once the dough has risen after one hour, add the fruit and spice mixture into the dough until evenly mixed.  Again put the dough in a lightly oiled bowl and cover with oiled cling film and leave in a warm place for a further one hour to rise.

6)      Pour the risen dough onto a lightly floured surface and using your hands (dusted in flour) make 12 evenly sized balls approximately 90g – 100g each.  Roll them in the palms of your hands to make smooth buns.

7)      Place the buns on a baking sheet lined with baking parchment, leaving a gap between each bun. Using a sharp knife cut a shallow cross on the top of the bun.  Cover with oiled cling film and leave in a warm place for 30 minutes until risen.

8)      Cut the marzipan into 12 even sized pieces and roll until long and thin. Once the buns have risen, lay the marzipan in the cut crosses shape.

9)      Bake in a hot oven at 200⁰C for approximately 20 minutes until they are golden brown.

10)   Transfer to a wire cooling rack, and then serve your gluten-free hot cross buns warm, cut through the middle and spread with butter.  These are best served warm on the day of baking, or can be re-warmed the following day in the oven.

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The recipe can also be made very successfully using a bread-machine – see below

Bread Machine 

Ingredients:

Use all the same ingredients and quantities as above

Instructions:

1)      Boil the milk and leave to cool until hand temperature, then whisk the beaten egg into the warm milk.   Pour into the bread machine pan and add the butter pieces.

2)      Add these dry ingredients on top of the liquid mixture in the bread machine pan in the following order; gluten-free bread flour, baking powder, salt, xanthan gum, sugar and finally the yeast on the top.

3)     Set the machine to the dough making program and start.

4)     Mix together the sultanas and the mixed peel in a small bowl, and add the mixed spice and ground cinnamon, ensuring the fruit is well dusted in spices and not sticking together in clumps.

5)     Once the dough has partially mixed (10 minutes approximately) in the machine add the fruit and spice mixture into the top of the dough and let the machine carry on making the dough until the dough program has finished.

6)      Pour the finished dough onto a lightly floured surface and using your hands (dusted in flour) make 12 evenly sized balls approximately 90g – 100g each.  Roll them in the palms of your hands to make smooth buns.

7)      Place the buns on a baking sheet lined with baking parchment, leaving a gap between each bun. Using a sharp knife cut a shallow cross on the top of the bun.  Cover with oiled cling film and leave in a warm place for 30 minutes until risen.

8)      Cut the marzipan into 12 even sized pieces and roll until long and thin. Once the buns have risen, lay the marzipan in the cut crosses shape.

9)      Bake in a hot oven at 200⁰C for approximately 20 minutes until they are golden brown.

10)   Transfer to a wire cooling rack, and then serve your gluten-free hot cross buns warm, cut through the middle and spread with butter.

Bread and Butter Pudding

2014-03-04 23.21.52Recently I posted my recipe for Bread Pudding and this week I am following on with my recipe for a Bread and Butter pudding. My mum has been making bread and butter pudding for as long as I can remember but she doesn’t use cream or egg yolks that many of today’s recipes use. My recipe is adapted from various recipes and I do use cream as it makes a richer custard and I also use brandy to soak my dried fruit. Another variation that makes for an even tastier dish is to use gluten free fruit loaf instead of bread.  Finally my tip for a successful bread and butter pudding is the cooking  of the pudding in a water bath.

Ingredients:

50g raisins
1 tablespoon mixed peel
100 ml brandy
8 slices of gluten free white bread (I prefer to leave the crusts on however most recipes say to cut the crust off )
75g softened butter
300ml whole fat milk
300ml double cream
1 teaspoon vanilla essence
3 large eggs
150g caster sugar
2 tablespoons apricot jam

Instructions:

Soak the raisins and mixed peel in the brandy.  Butter the bread on one side and cut each slice in half diagonally and
place the bread in an oven-proof dish. Warm the apricot jam and sieve and then spread on the top layer of buttered bread.

In a pan bring the milk, cream and vanilla essence to the boil and then remove from the heat. Whisk the eggs and sugar together and then whisk in the hot milk mixture into the eggs and sugar.

Sprinkle the soaked raisins over the bread along with any remaining brandy and then pour over the egg custard.

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Place the dish in a roasting tray and pour water into the tray until it is halfway up the sides. Carefully place the roasting tray on the middle shelf of the oven and bake for 45 minutes on until lightly set and golden brown.

 

 

 

 

 

 

Serve hot or cold

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Old Fashioned Bread Pudding

2014-02-09 23.52.27I aways remember mum making bread pudding when I was at home; dark, heavy, sticky and stodgy and I loved it. Recently I asked mum for the recipe she uses and she said she makes it up! that didn’t really help me but I played around with some ingredients and came up with the following recipe. However it can be adapted and changed and mum was right, you can  “make it up”

Ingredients:
500g gluten-free white or brown bread
500g mixed dried fruit
75g mixed peel
1 tablespoons mixed spice
1 teaspoon ground cinnamon
600ml milk
2 eggs beaten
150g soft light brown sugar
100g butter, melted
2 tablespoon demerara sugar

Instructions:
Break the bread into pieces and put in a large bowl and add the mixed fruit, spice and peel.
Mix the milk and beaten eggs together
Pour in the milk / egg mixture and stir in well to break up the bread and mix everything up well.  Stir in the the soft brown sugar. Leave to soak for 20 minutes.
Line a 20cm x 30cm baking tin with baking parchment.
Stir in the melted butter into the mixture and tip the mixture into the baking tin and push down evenly. Sprinkle the demerara sugar over the top
Bake for one and half hours until firm and golden. Remove from the tin and cut into squares.
Freezes well.

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