Base
150g/6oz Rice Flour or Gluten Free Flour or a mixture both
75g/3oz Butter or Marge
6 tbsp Water
Topping
3tbsp Raspberry Jam
1 Egg
75g/3oz Castor Sugar
25g/1oz Rice Flour or Gluten Free Flour
75g/3oz Ground Almonds
2tbsp Milk
It's the end of the orange season so make the most of it with this yummy recipe - and it's gluten-free too!
100g (3½oz) polyunsaturated margarine, softened
50g (1¾oz) caster sugar
100g (3½oz) rice flour
100g (3½oz) cornflour
50g (1¾oz) good quality chocolate (gluten-free if desired)
Grated rind of 1 orange
8oz Margarine
8oz Caster Sugar
8 eggs (beaten)
1lb mix of Flours (Rice Flour, GF Flour, Gram Flour, Soya Flour)
4tsps (heaped) GF Baking Powder
4tsps Xantham Gum
1 tbsp(heaped) Coffee Granules dissolved in a drop of hot water
I handful of Walnuts chopped
125g/5oz softened Butter
125g/5oz Soft Brown Sugar
3 large Eggs
150g/6oz Gluten Free Flour
1tsp Mixed Spice
1tsp Baking Powder
2tbsp Milk
300g/12oz Mixed Dried Fruits
50g/2oz glacé Cherries quartered
50g/2oz Candied Peel
100g/4oz Whole Almonds
I used the Silverwood 23cm springform tin to make this divine chocolate cake - it's squidgy and yummy and makes a great afternoon cake or dinner dessert.
Makes one 10-inch (23 cm) cake. Use the superb Silverwood loose-bottomed tin.
4oz butter or marg
3oz plain GF chocolate
4oz GF plain flour
Walnuts optional
3 eggs
8oz caster sugar
1tsp GF baking powder
Cake
8oz Margarine
8oz Caster Sugar
8 eggs (beaten)
1lb mix of flours
4tsps (heaped) Baking Powder
4tsps Xantham Gum
Zest and juice from 2 Lemons
3oz Ground Almonds
1/2tsp Almond Essence
2 cups instant Polenta
6 cups Water in a medium saucepan
1 tsp Baking Powder
1tsp Ginger (powdered if you like, but the Bart’s ground root is better)
200g Dark Chocolate
1 cup of chopped up preserved stem ginger
Sweet Scones
1lb mixture of Gram flour / Gluten-free White Flour / Rice flour
4 tsps Baking Powder
4tsps Xantham Gum
4oz Caster Sugar
4oz Margarine
2-3oz Fruit (Cherries, Sultanas, Apricots, etc)
2eggs + milk (or soya milk if making Dairy –Free as well)
I developed this recipe because the shop-bought GF bread was soooo dire. The key ingredient (as in all GF baking) is the Xantham Gum. This ‘glues’ together the flours in the absence of the gluten present in wheat flours.
I found that using a mixture of flours makes for a more tasty dough, so I just mix together a few of the following - G-F white bread flour, brown rice flour, white rice flour, gram flour (also known as Chick Pea flour) and Soy Flour. You can also add Buckwheat flour which has a unique flavour, but makes the bread rather grey!
Ingredients
2oz brown sugar
1 lemon juice & grated rind
1⁄2tsp cinnamon
4oz sunflower oil
6oz rice or gluten free flour (or mixture of both)
1oz gram flour
2 tsps Xantham gum
2 oz desiccated coconut
2oz crushed pineapple
4oz finely grated carrots
1tbsp water
1⁄2 grated rind & juice of orange
6oz icing sugar