Gluten and wheat free baking

Cute_'n'_Quirky

I don't accept pm's

Since all of the recipes on this thread are from elsewhere then they are all copyright

Pink.

Cute_n_Quirky wrote: »

I don't accept pm's

Since all of the recipes on this thread are from elsewhere then they are all copyright

Yes, I worked out that you didn't accept pm's eventually.

The recipes on the Old Style board are checked regularly for copyright issues. We have been asked to do this by Martin and the forum team. As far as I can see, no other recipes on this thread are published elsewhere. The reason why we are not permitted to post recipes that are published in books or on other websites is to protect MSE from legal action as MSE asserts copyright on all posts that are posted on the forum.

The recipe that you posted four times on the board this morning was removed because it is published on the website I linked to. Word for word.

I am a volunteer on this board. I do it in my own time and I'm not here to deal with abuse issues. If you are unhappy with my decision I would urge you to take it up with the forum team. You can email them at [EMAIL="abuse@moneysavingexpert.com"]abuse@moneysavingexpert.com[/EMAIL]

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Cute_'n'_Quirky

When looking for something else I discovered that a lot of soya based products contain MANITOL or DEXTROSE which are both wheat derivatives and can therefore make any product intolerable for people with wheat or gluten intolerance.

Interesting!

This gluten/wheat intolerance is a minefield

Cute_'n'_Quirky

Came across this on the mse site and thought it was worth posting since it is a great idea -

These Coeliac Travel.com gluten free restaurant cards are for you to print out and take with you when you dine out at a restaurant, either at home or abroad. The great thing about being able to print your own is you can give them to the waiter or waitress to take to the kitchen. The most common problem with getting gluten free food when dining in restaurants is that your message gets lost or corrupted on its way to the kitchen.


It also allows you to print out in other languages for when you travel abroad.


http://www.celiactravel.com/gluten-free-cards/11-english.html

leiela

Anyone got a recipe for gluten free cake / biscuits anything really....

It's mothers day on sunday as you know, my mum seems to have spent her whole life not being allowed to eat one thing or another.

She's type 2 diabetic and has been since she was 7 back in the days where diabetic ment living most of your life in hospital and never eating normal kids treats. Just when medical development began to give her alittle more freedom with her food she became gluten intolerent and it took away her new-found food freedom.

Anyway being the skinflint i am, as well as feeling she misses out on yummy homemade of course i thought i might try baking her something yummy instead of buying her a prezzy, killing 2 birds with 1 stone haha.

All i need now is a recipe!!! oh and gluten free ingredients of course :P

katelu

How about gluten free orange cake?

2 med oranges
3 eggs
250g caster sugar
1 tsp baking powder
265g ground almonds

for the top:
50g caster sugar
250g mascapone
Juice and grated rind of 2 limes


Boil the oranges in water for 2 hrs till they are completely soft (change the water about 3 times during those 2 hrs so the skins doesn't get bitter).
Oven to 180c
Brush a 8inch cake tin with butter and dust with a bit of ground almond.
Halve oranges (take out pips) and puree skin and all in the blender.
Beat together eggs and sugar and add baking powder and almonds by folding into the egg mix. Fold in the orange puree.
Bake for about an hour.

Mix topping ingred. together and add to top of cake when the cake is cool. (or just add icing sugar if you want!)

Phudge

I have been wheat intolerant for many years now and have no problem with treats as I do all my baking myself. The best flour in my opinion is Dove's Farm gluten-free flour. it comes in a self-raising variety which is best for cakes and a plain variety with is better for buscuits and pancakes. I think it's widely available.

This cake is a family favourite!

Lemon Drizzle Cake

225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons
225g Dove's Farm self-raising gluten-free flour


Heat oven to 180C/fan 160C/gas 4

Use an electric whisk to cream the butter and sugar together until it is pale and fluffy.

beat the eggs in a separate bowl then add them a little at a time and continue to beat the mixture.

Add the lemon zest

Sift the flour in and fold with a metal spoon (this keeps the cake nice and fluffy)

Bake for about 45 mins or until a skewer inserted into the middle of the cake comes out dry.

Now for the yummy bit....

mix together the juice from 2 lemons with 85 g caster sugar

while the cake is still hot, poke holes with a skewer all over the cake right the way through then pour on the lemon juice mixture so it soaks into the cake.

Leave to cool then cut into squares.

I use a traybake type tin for this by the way but you can use a loaf tin as well.

This isn't low in sugar but I guess a little would be OK?


I hope that helps - give me a shout if you would like any more recipies!

leiela

Oooh they look great, i'm gonna go and buy a tin from B&M today i noticed they had like biscuit tins in the other day. so i'll present them nicely

I think my mums problem is that she doesn't bake, at all and while my dad's got a dab hand at making homemade gluten free bread, (tbh thats a huge deal as it wasn't so long ago he couldn't manage much more than egg and chips) but he's not ventured into cakes. Which basically means that she's left with the pathetic selection of gluten free cakes in places like asda ... blah.

She's fine with suger ... granted growing up with her when she had less freedom it still freaks me out to see her eat sweet stuff haha ... it just seems wrong i was always the kid who's mummy didnt eat that sort of thing.. but no she's fine she can adjust her insulin to match what she eats pretty much perfectly now which is great.

I just figured i could come up with something abit more exciting than the "boring" range of gluten free products she's used too.

Do cakes with gluten free ingredients taste the same as normal ones? or is the texture etc different? if i made a second batch for the mil would she notice they where "funny"?? or should i just make her a normal cake?? i figured i might as well do both mums a set if i was baking haha... im such a skinflint i havn't made a prezzy since i was a kid.

Penelope_Penguin

Try this - gluten free baking. I'll add this thread to that later

Penny. x

fedupandskint

Many thanks for these recipes - I'll be trying them out due to the lack of nice GF cakes I have made, they sound great!