Gluten free baking

janb5

Up to recently I had to make GF cakes weekly as part of the cakes I make for my son`s work.

I agree with Nicki that the easiest ones are those which are flourless but often have ground almonds in... flourless chocolate brownie was very reliable.

juliesname

Rich fruit cake eg Delia's Christmas/birthday cake works as the flour content is low - avoid supermarket glace cherries and mixed peel if strictly wheat-free as glucose syrup is often made with wheat, can sub extra grated zest.

Katieowl

juliesname wrote: »

Rich fruit cake eg Delia's Christmas/birthday cake works as the flour content is low - avoid supermarket glace cherries and mixed peel if strictly wheat-free as glucose syrup is often made with wheat, can sub extra grated zest.

Its considered to be gluten free whatever the source,I do believe, as it's very highly processed.

tigerfeet2006

These are great GF (and DF if required) biscuits that I used to make when my son had to have a GF diet. There are a few GF recipes in the recipe list in the Grocery Challenge recipe collection.

Peanut Butter Cookies.

Preheat oven to 180degC. Put parchment on a baking tray. Mix together 6oz of caster sugar and 7oz peanut butter (I buy SM value range.) Add an egg and a tsp bicarb soda. Roll balls of mixture in the palm of your hand and flatten. Bake in the oven for 10-15 mins.

Gingerbread Biscuits.

Preheat oven to 190degC and put parchment on a baking tray. Sift 350g GF plain flour (I use Doves) into a bowl. Add 2tsp ginger and a tsp of bicarb. Put in 100g butter (for DF use something like Pure) and rub it in till it looks like breadcrumbs. Add 100g of dark brown sugar and 75g of caster sugar, 1 egg and 4tbsp honey. Mix it to a soft dough. If it is to wet then add some more flour, if to dry add a few drops of water. Knead dough on a floured surface, until smooth. Roll into balls in the palm of your hand and flatten. Bake for 10-15 mins until lightly brown.

Plain Biscuits.

Mix together 150g of GF flour, 100g ground almonds, 1 1/2 tsp GF baking powder, 1/2 tsp bicarb. In another bowl cream together 85g butter (for DF use something like Pure) and 200g caster sugar. Add an egg and 1tsp vanilla extract.. Gently add the flour to the other mixture untill you have a stiff dough, add more flour if needs be. Divide in two and wrap in clingfilm and chill for two hours.

Preheat oven to 190 degC. Roll out dough on a floured surcae and cut out shapes using cutters and place on an ungreased baking tray. Leave plenty of space between them. If dough gets to soft bung in the freezer to firm up for a while. Bake for 8-10 minutes until golden.

I think these were from the Gluten Free Cookbook for kids. I do the PB cookies a lot for school things.

juliesname

Quote:
Originally Posted by juliesname
Rich fruit cake eg Delia's Christmas/birthday cake works as the flour content is low - avoid supermarket glace cherries and mixed peel if strictly wheat-free as glucose syrup is often made with wheat, can sub extra grated zest.

Quote:Its considered to be gluten free whatever the source,I do believe, as it's very highly processed.

Agreed that it complies with the gluten-free rules as it's below the official levels, but I react to it (possibly wheat intolerance as well as gluten intolerance) so I avoid unless the ingredients list specifies a non-wheat source. It's a pain reading packets all the time but less of a pain than accidentally eating something I shouldn't!

Tink_04

Thanks everyone I’ve been looking at some FB groups and have found some things to try, going to make GF Yorkshire puddings and going to try the peanut butter cookies mentioned above too.