Gluten and wheat free baking

mmmsnow

I am coming to the end of a work placement and as a thank you to all the staff, I thought I'd do a bit of baking. One of my colleagues is a coeliac so these little treats have to be both gluten free and delicious.

Anyway, I've made gluten free bread and muffins before and found them a bit, well, wrong in texture and flavour. I was wondering if anyone has a tried and tested recipe for gluten free goodies (nothing that needs to be refrigerated or a plate to eat!)? Ideally, I would make a couple of different things (I was thinking a muffin or cupcake and a traybake or larger cake).

Oh, yes, and the recipes can't break the bank

aliadds

Coconut macaroons are pretty easy and inexpensive to make

http://www.bakingmad.com/recipes/biscuits/gluten-free-coconut-macaroons

Caroline-Encore

Nigella's Rice Krispie Brownies are gluten free (double check the rice krispies as not all brands are GF). For muffins I just use GF flour instead of normal flour. Works fine - I make four or five lots of cake every week that are GF. Generally sponge type cakes work well. Shortbready/biscuity things don't work as well - very crumbly/don't hold their their shape.

Hope that helps until a mod/more experienced baker comes along

BitterAndTwisted

I made some biscuits for a coeliac friend from her Glutafin white mix and ground rice. They turned out really well

mumonashoestring

Apparently I can't post links yet, but if you google BBC limoncello syrup cake you'll find a great one. I've used this recipe for lemon cake many times, it's gluten free and gorgeous!

I do change the syrup to a much sharper one using just the juice of two lemons heated with two level tablespoons of caster sugar though.

If you don't like lemon you can use the basic cake recipe and replace the lemon with a good teaspoon of cinnamon, then when you're putting the batter into the tin put half in, then a layer of sliced strawberries, then the other half of the batter

anniemf2508

I make muffins using gf flour instead of normal and i add a tsp of glycerine to the mixture, it makes them stay really moist

sonastin

As long as your baking powder is gluten free, you could make these peanut butter cookies...

https://forums.moneysavingexpert.com/discussion/comment/41878808#Comment_41878808

lolacocacola

I use the Asda own brand gluten free flour to make cupcakes for a coeliac friend, and they always turn out beautifully. I generally add 1/2 tsp of (gluten free!) baking powder to the mix even though using the sr flour variety, and they are cloud-light! I also made some for a wedding where I made cupcakes as the wedding cake, the groom was coeliac so I made a dozen GF cakes.

If you're using sprinkles etc to decorate you need to check the ingredients carefully as some of these contain gluten. I have found sugar strands generally ok but hundreds and thousands often have gluten in.

Stephen_Leak

This simply doesn't use flour ...

BLACK FOREST GATEAU

This is one of the world’s classic desserts. The name doesn’t come from the Black Forest directly, but from the colourless cherry brandy, called “Black Forest cherry water” (Schwarzwälder Kirschwasser), which is traditionally used to flavour it. In Germany, it must contain this to be legally sold as a Black Forest gateau. However, in domestic recipes, the more readily available sweet cherry brandy or cherry liqueur are usually used. In Austria, dark rum is usually used.

This version isn’t like the ones you can buy, which are poor imitations of the real thing, It doesn’t use flour, so it’s amazingly light.

Serves 6

INGREDIENTS

1 teaspoon of sunflower oil
6 large eggs
150g of caster sugar
4 tablespoons of cocoa powder
300ml of double cream
1 tablespoon of caster sugar
400g tin of morello cherries
50g of dark chocolate

SPECIAL EQUIPMENT

2 x 20cm (8 inch) sponge cake tins
Greaseproof paper

METHOD

Line the bottom of each tin with a circle of the greaseproof paper and coat the paper and the sides of the tin with the oil.

One at a time, break the eggs into a bowl, and pick out any bits of shell. Separate the eggs by lifting out the yolks with a spoon. Put them into another bowl.

Add the 150g of caster sugar to the egg yolks. Beat with a fork or whisk with a whisk until they go pale and thicken. Sprinkle the cocoa powder onto the mixture, a little at a time, and gently fold it in (see below) with a spoon.

Beat or whisk the egg whites until they are stiff.

Add a tablespoon of egg white to the mixture and gently fold it in (see below) with a spoon. Then add and fold in the rest.

Put half of the mixture into each cake tin and smooth the tops flat.

Cook in a preheated oven at 180°C, 350°F or gas mark 4 for 15 to 20 minutes until the tops are firm and springy to touch.

Turn the cakes out of the tins and leave to cool. When they are just warm, peel off the greaseproof paper.

When you are ready to serve, put the cream and the tablespoon of sugar into a clean bowl. Beat with a fork or whisk with a whisk until it is “floppy”. This is firmer than when you started, but not solid.

Open the tin of cherries and drain off the juice, keeping 3 tablespoons of it in a cup. If they still have the stones in them, remove them (see below). Keep 12 of the least mangled ones for decoration. Cut the rest into slices.

Put one of the cakes onto a plate. Pour the cherry juice over it. Spread half of the cream over it. Put the sliced cherries on top. Put the other cake on top. Spread the rest of the cream over it. Arrange the whole cherries around the edge. Grate the chocolate over the top.

ADDITIONS & ALTERATIONS

Add 2 tablespoons of cherry brandy, cherry liqueur, cherry water or dark rum to the cherry juice.

TIPS

The sponges can be made in advance.

zippychick

Ive merged this with our gluten free baking thread

this thread may also help and gluten free bread

let us know how you get on

Zip