You will shortly be able to download these recipes in a convenient e-book. In the meantime, I apologise for the unfriendly formatting! All recipes are written to be gluten free. Check your Coeliac UK Food & Drink Directory to find gluten free products.
Recipes
Gluten Free Shortbread
Chocolate Chip & Raisin Cookies
Chocolate Biscuits (vegan)
Flapjacks
Golden Syrup "tea" Bread
Chocolate Crispie Cake
Christmas Cake
Lemon Drizzle Cake
Pizza
Waffles
Cherry Muffins
Pineapple Muffins
Best Gluten Free Fairy Cakes Ever!
Gluten Free Peanut Butter Cookies
Gluten Free Clementine Cake
Gluten Free Doughnuts
Gluten Free Shortbread
100g icing sugar
100g rice flour
50g butter
50g cornflour
Cream the butter and icing sugar together, then add the flours and a pinch of salt. Knead lightly to a soft dough, roll into a cylinder, wrap in clingfilm and put in the fridge for 20 minutes. You can then take it out and slice it into 1cm thick discs. Bake for 25 minutes on 160°C. If you sprinkle them with sugar before baking they come out even nicer! This never makes enough.. and the biscuits usually disappear within the hour!
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Chocolate Chip & Raisin Cookies
1¼ cup gf flour (Doves plain flour or AIA blend)
1tsp baking soda
½tsp baking powder
¼tsp salt
4tbsp melted unsalted butter (which I made about 55 g)
¼ cup sunflower oil
¼ cup granulated sugar
½ cup brown sugar
½tsp vanilla
2 eggs
1 bag chocolate drops
½ cup raisins
Preheat oven to 375°F (180°C I think). In a bowl, combine flour, baking soda, baking powder, and salt. In another bowl, beat butter and oil until smooth. Add granulated sugar and brown sugar; continue beating until blended. Add vanilla and eggs; beat until incorporated. Add dry ingredients to batter, blending well. Using a wooden spoon, stir in chocolate chips and raisins.
Put a heaped tablespoon of batter onto baking sheet. WARNING: THEY SPREAD! I ended up with giant cookies the first time! Bake for 8-10 min. Let cool briefly, then remove cookies from baking sheet and EAT!
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| Chocolate Biscuits (vegan) 250g(8oz) margarine 110g(4oz) brown sugar ½tsp vanilla essence 225g(8oz) gf flour - ideally wholemeal (eg Doves browns flour or Glutafin Fibre Mix) 1tsp baking powder 50g(2oz) gf cocoa powder |
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Cream together the margarine and sugar until they are soft and fluffy. Stir in the vanilla essence. Sift the flour and cocoa and then fold into the creamed mixture. Make small balls of the mixture (somewhere between the size of a cherry and a golf ball), and place them - well seperated - onto greased baking trays. Flatten them down with the back of a fork and bake for 10-12 minutes on 180°C/350°F/Gas No 4.
Remove using a fish slice and place on a wire rack to cool. A great thing to do with these is to cream 100g(4oz) margarine with 225g(8oz) icing sugar and use it to sandwich them together.
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Flapjacks
110g (4oz) butter
75g (3oz) golden syrup
75g (3oz) soft brown sugar
75g (3oz) rolled oats (porridge oats) GLUTEN FREE VERSION: use half millet and half rice flakes
75g (3oz) crushed cornflakes
50g (2oz) flour
I always have trouble when making this - because the flapjacks are usually all eaten within about an hour of them being made! If you buy the cornflakes from your supermarket's economy range, it makes this cheap to make. Or if making them gluten free, use a brand such as Whole Earth which are gluten free
Preheat your oven to 180°C/350°F/Gas No 4. Put the butter, syrup and sugar into a sauchepan and set on a low heat to melt gently. Meanwhile, put the oats (or rice and millet flakes), cornflakes and flour in a large bowl. The cornflakes should ideally be cruched till they are about the size of the oats/flakes - this makes the end result even nicer. Once the butter mixture has melted, remove the saucepan from the heat and pour it over the dry ingredients. Mix really well, ensuring that all the dry ingredients are wet. Grease a swiss roll tin, approximately 20cm x 30cm (8" x 12") and tip the mixture into it. Flatten using the back of a spoon, spatula or (clean) fingers! Bake in over for about 30 minutes. When it comes out, score the top to cut it to the size pieces you want, then allow to cool completely before removing from the tin. You can vary this by adding raisins or even chocolate chips to the mix.
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Golden Syrup Loaf
142ml (¼ pt) milk
75g (3oz) sugar
75g (3oz) dried fruit
4 tbsps syrup
175g (6oz) gf flour
1tsp baking powder
¼ tsp mixed spice
This makes a great, compact "loaf", like a tea bread. It can also be made with marmalade in place of the syrup.
Preheat the oven to 180°C/350°F/Gas No 4.
Put the milk and sugar into a small saucepan and heat gently until the sugar has disolved, then stir in the syrup and allow to melt/mix in. Remove the pan from the heat and add the flour (sifted) and mixed spice and stir until well mixed. Now add the dried fruit. Pour the mixture into a greased (and lined, if you wish) 2lb loaf tin. Bake in the oven for 45-55 minutes. Yum!
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Chocolate Crispie Cakes
50g (2oz) margarine or butter
4 tbsps golden syrup (easiest if you get one of those squeezy bottles!)
8 tbsps drinking chocolate
24 tbs cornflakes (works out about 75g/3oz) OR 24 tbs rice crispies (works out about 65g or2½oz)
This is a great "emergency" item, as it requires no effort, is easy for kids to make, and goes down a treat!
Simply melt the margarine/butter in a saucepan together with the golden syrup, then add the drinking chocolate and mix well. Then pour over the cereal. You could even make this with a museli cereal, to be healthy, or stir in some raisins. Divide the mixture amongst as many paper cases as necessary (makes around 14-16 in my experience). I often sprinkle them with hundreds and thousands too. Put them in the fridge until they have set - if you can bear to wait that long!
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| Christmas Cake 8oz butter 8oz dark brown sugar 4 eggs 8oz flour 24oz mixed dried fruit 4oz chopped glace cherries 1 medium-large banana, mushed to a puree 2 tsp xanthum gum 1 tbp baking powder 2 tsp ground mixed spice 1 tsp dried cinnamon 1 tsp vanilla extract/brandy/rum (optional) |
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This recipe can actually be used for any time of the year - any time you have an excuse to make a rich fruit cake! This is packed with fruit - it always amazes me that there is any "cake" to it at all! It is based on the recipe that my Mum used every Christmas as I was growing up, and I've made at least two of these every Christmas since 1993.
Standard cake making process: cream the butter and the sugar really well, add in the beaten eggs a little at a time. Then add the pureed banana and mix well. Sift all the dry ingredients (minus fruit) together, and fold into the mixture. Add the vanilla/alcohol if using, then mix in the fruit and cherries. This mixture will suit a round or square tin, either 8" or 10".
Oven temperature and cooking time is a matter of judgement and knowing your oven, I'm afraid. As a basic guideline, in an electric oven I would say about 160°C/325°F/Gas No 3 for between 2 1/2 to 3 hours maximum. For a fan assisted oven like mine, I set it on 150°C/300°F/Gas No 2 and it takes just over 2 hours. I often turn the oven off after 2 hrs and leave it to cool down with the cake in it. Two tips: make a big dip in the centre of the cake mixture before puting in the oven so you get a flat topped cake, and cover with tin foil till towards the end to stop it browning too far. This keeps for weeks!
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| Lemon Drizzle Cake 225g(8oz) margarine 225g(8oz) caster sugar 225g(8oz) ground almonds 1tsp vanilla essence 3 eggs, beaten 2 unwaxed lemons - grated rind & juice 110g(4oz) fine cornmeal (polenta) 1tsp gf baking powder pinch of salt 2 tbsp icing sugar 2 tbsp fresh lemon juice |
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Line a round cake tin (ideally the sort with the removal bottom) with greaseproof paper. Cream together the margarine and sugar until they are soft and fluffy. Stir in the ground almonds and vanilla essence. Gradually add the beaten egg, beating well after each addition. Fold in the grated rind and juice of two lemons, the cornmeal, baking powder and salt. Pour the mixture into the prepared tin and bake on 160°C/325°F/Gas No 3 for 50 minutes or until the top of the cake is golden brown and a skewer inserted into the centre comes out clean.
Whilst the cake is still in the tin, mix the icing sugar and extra lemon juice and pour over the top. Allow to cool thoroughly before removing from the tin.
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Pizza Dough I make this up in my breadmaker on the dough setting, so put the ingredients in in this order:
250ml water |
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Once the dough has mixed, rest, risen, I turn it out into a large bowl dusted with more cornflour and lightly knead/roll around till it isn't so sticky. Then I pat/spread it out over a baking stone. You can use a baking tray too. If you are using a pizza plate with holes in it, you may have to put greaseproof paper down first otherwise it comes through the holes! For a variation, if you are feeling adventurous, you can make a cheese stuffed gluten free pizza by then putting cheese around the edge then sort of moulding the dough over it - not easy as it is quite sticky! Those awful processed cheese string things actually are ideal for this. You can then add the topping of your choice. Cook for 20 minutes in the oven on 220°, 425°F, gas 7 or fan 200°C.
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Gluten and Dairy Free (Vegan) Potato Waffles
6oz mashed potatoes
2 fl oz warmed soy/rice milk
6tsps gluten free flour
1oz melted margarine (we use Pure)
salt and pepper
2 eggs beaten
Beat the potatoes with the milk alternative, flour and melted margarine until smooth. Add salt and pepper and then add the beaten eggs. Mix it all together and dollop about three tablespoons into pre-heated wafflemaker. Cook according to how golden you like yours. I found the mixture makes four waffles.
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Cherry Muffins
1½ cups white rice flour
¼ cup cornflour
1 tbsp baking powder
½ tsp salt
1 tsp xanthan gum
¼ cup of softened butter
½ cup light brown sugar
1 tsp vanilla extract
1 large egg
¾ cup milk
1 cup of glace cherries, chopped into quarters/small pieces
1 tbsp cornflour
These muffins are topped with a streusel topping. I make up a batch, and keep it handy in the fridge for going on muffins, cakes and other puddings. To make the topping, mix ½ cup of gluten free plain flour, ½ cup of light brown sugar, 3 tbsp of melted butter and ½tsp cinnamon in a bowl, with a fork, until you get a crumble mixture.
Preheat your oven to 180°C/350°F/Gas No 4. Line a muffin tray with paper cases. Whisk together the white rice flour, the cornflour, baking powder, xanthum gum, and salt. In a separate bowl, cream together the butter, sugar and vanilla extract until light and fluffy. Beat the egg, and add a tablespoon at a time to the mixture and beat well after each addition (if you take the time to do this, is shouldn't curdle). Add half the flour mixture to the creamed butter and mix until well combined. Add the milk and mix, then add the remaining flour and mix well.
Coat the cherries in the tablespoon of cornflour and fold them into the batter. Spoon the batter into the muffin paper cases - they should be about &frac23 full. Sprinkle the streusel mixture on top of each muffin, until covered, and press it down lightly into the batter. Bake for 15-20 minutes, until the muffins are golden and spring back to the touch. These are so yummy that they don't need to be served warm, as some gf muffins do.
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Pineapple Muffins
2 cups gluten free flour
½ tsp xantham gum
½ cup granulated sugar
3 tsp baking powder
½ tsp salt
1 medium egg
¼ cup sunflower or vegetable oil
1 cup milk
½ cup well drained, crushed pineapple
Preheat your oven to 200°C/400°F/Gas Mark 6. Line a muffin tray with paper cases. Mix the flour, sugar, gum, baking powder and salt in a large bowl. Make a well in the centre. In a small bowl, beat the egg until frothy, then mix in the oil, milk and oil. Pour the liquid into the well, and stir just enough to moisten all the dry ingredients. The batter will be lumpy so don't panic!
Fill each muffin case about ¾ full and bake in the oven for about 20-25 minutes. Best served warm, but can also be eaten cold.
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The Best Fairy Cakes in the World!
125g gluten free flour
½ tsp gf baking powder)
125g unsalted butter
125g caster sugar
2 eggs
1-2 tsp gf vanilla extract
½ tsp xanthum gum
Milk
Preheat the oven to 200°C/400°F/Gas Mark 6. Line a muffin tray with paper cases. Cream together the butter and sugar. Don't skip this bit - it's the science bit. Grinding the sugar through the butter creates the spaces and makes for light cakes. The longer you've creamed it, and the lighter it goes in colour, the better the finished cakes. Gradually add the beaten eggs. If you have the patience, 1 tsp at a time means it should never curdle. Add the vanilla. Then add the flour,baking powder and xanthum gum. Add enough milk to make a soft, dropping consistency of batter.
Remember gf flours absorb more liquid than wheat flours, so it is important that you keep adding the milk until you are happy with the consistency. For variations, you could add lemon juice and lemon zest, or orange juice and orange zest.
Divide the mixture up amongst 12 fairy cake cases. As the mixture doesn't rise quite as much as a wheat one, they will seem rather full. Don'’t worry! Bake for bout 15-20 minutes until risen and beautifully golden. These don't crumble like some gf cakes, so can easily make butterfly cakes, or simply ice and enjoy!
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Gluten Free Peanut Butter Cookies From the AIA cookbook 125g (4oz) dairy free margarine 150g (5oz) smooth peanut butter 225g (8oz) unrefined caster sugar 1 egg, beaten 150g (5oz) gluten free flour 1tsp xanthum gum 1tsp baking powder |
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Preheat your oven to 190°C/375°F/gas mark 5. Cream together the margarine and the sugar. Add the peanut butter and cream this into the mix. Add the beaten egg and mix in well. Sift in the flour, baking powder and xanthum gum
Shape the mixture into balls the size of a golf ball. Place them on the baking tray leaving room for them to spread. Flatten each one with a fork dipped in water. Bake for 12-15 minutes or until they are golden brown and slightly crisp on the rim. Allow them to cool completely before removing from the baking tray.
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| Gluten Free (flourless) Clementine Cake 4-5 clementines (weighing about 375g in total) 6 eggs 225g sugar 250g ground almonds 1 ½tsp baking powder 1tsp xanthum gum |
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This is based on a recipe from Nigella's How to Cook. Sort out enough clementines to come to around 375g, then place them in a saucepan, cover with cold water, and then bring to the boil. Put a lid on, turn it down to a gentle boil, and cook for 2 hours. Drain them thoroughly then allow them to cool. Preheat your oven to 190°C/375°F/gas mark 5. As weird as it sounds, cut them in half and remove any pips, then put all of the clementines (skin, pith and flesh) all into a blender and blitz to a pulp.
Butter and flour a 21cm springform tin. Beat all the eggs together, add the sugar, almonds, baking powder and xanthum gum. Mix well, and then add the pulped oranges. Pour the mixture into the prepared tin and bake for one hour, to the skewer test. I find you need to cover the cake with foil or greaseproof for the last 20 minutes to stop it browning too much on top.
Let the cake cool completely in the tin, then remove and if you wish cover it with some butter icing made using orange juice instead of water.
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| Gluten Free Doughnuts Recipe from Marilyn Le Breton's The AiA Gluten and Dairy Free Cookbook  - get the book if you don't already have it!250ml (eg 1 US cup) gluten free flour (I use the AIA mix) 1tsp baking powder 1tsp xanthum gum 250ml (eg 1 US cup) caster sugar 175ml milk 2 eggs (beaten) 3tsp sunflower oil 1tsp vanilla extract |
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Mix all the dry ingredients together. Make a well in the centre and add the wet ingredients and then mix thoroughly (don't use an electric mixer). Wipe the inside of your doughnut tray with some oil, or use a spray, and then fill each section about ¾ full. I found this quantity would make either two trays of mini, or about one and a half trays of big doughnuts.
Bake in the oven on 180°C/350°F/Gas No 4 and start checking after 10 minutes. It is a bit of trial and error to get the cooking temperature and timing right for your oven and your taste. You can cook at a higher temperature for a shorter time to get a darker doughnut.
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