gluten free Pineapple upside down cake

Image

A perfect family pud!

Pineapple upside down cake recipe –

3 large Eggs ( mine weighed 200g in shell )

200g butter unsalted

150g gluten free SR Flour ( I used Doves farm )

50g ground almonds

or just 200g of SR Flour , I think the almonds give a really nice texture.

100g caster sugar or soft brown sugar +extra for topping ( or 100ml of maple syrup )

pineapple slices, tinned or fresh

Image

Grease cake tins with butter, I used sandwich tins as I wanted delicate slices of cake and pineapple.

Arrange pineapple in bottom of cake tin or tins. Add glace cherries to make a pattern. Sprinkle a little sugar over pineapple this will make a sticky topping to your cake, pineapple juice could be sprinkled on too.

Allow butter to soften , cream butter and sugar together.

Add beaten eggs gradually.

stir in flour and ground almonds, make sure all is well mixed together.

Spoon on top of pineapple in tins, it will just be a thin layer.

Image

bake in pre heated oven 180oC for 20 mins.

Cakes should be golden brown and spring back when pressed. check with knife or skewer.

Release cake around the edges with a spatula and tip out onto a plate, revealing sticky pineapple topping .

Very quick and easy.

Image

Eat warm with double cream.

Image

Freeze one, Eat one : )

Advertisements

Carrot and Coconut Cake, dairy and gluten free

Well there seems to be a real buzz about tonights The Great British Bake Off. I  do hope we are not disappointed.

It appears the technical challenge is a gluten free pudding made by all the remaining contestants. A posh hazelnut meringue called a Dacquoise .

The final challenge tonight  is a dairy free Showstopper novelty vegetable cake. I thought I would have a go at a dairy and gluten free vegetable cake too.

Carrot and Coconut cake

Another recipe from Hannah Miles from her book the gluten-free baker .  A recipe book I can really recommend.

I have just exchanged the dairy ingredients for dairy free .

170g coconut oil + 1tbsp coconut oil for topping I used Lucybee

170g caster sugar ( I used 150g may try even less next time )

3 large free range eggs

170g gluten free SR Flour

200g desiccated coconut. 1/2 for cake the rest for topping

2 large carrots – grated

1 large eating apple – grated

85g sultanas

1 tsp ground cinnamon

1 tsp mixed spice

200ml coconut milk

1 tbsp ginger syrup

2 tbsp  corn syrup   ( I prefer to use maple syrup, honey or no sugar apricot jam )

Pre heat oven to 180oC You will need an 8 inch round springform cake tin greased and lined.

Cream together coconut oil and caster sugar

Image

Add one egg at at time beating well. Fold in GF flour, half the coconut, grated carrots and apple, sultanas spices and coconut milk. Ensure everything is mixed together well.

Image

Spoon the batter into lined cake tin.

Bake for 40-55 mins until golden and springs back to touch. Mine took 60 mins today and think it could have done with another 5 mins.

Make topping, melt the 1 tbsp of coconut oil with the ginger syrup and honey. Stir in remaining coconut and simmer for 2-3 mins until oil is absorbed.

Remove cake from oven making sure it is cooked through, leave in tin for 10 mins then turn out onto wire rack.

Spoon topping evenly over warm cake and let it cool.

Image

If you bake something tonight Gluten free and or Dairy free why not post a photo on twitter or Facebook using #FreeFromGBBO and #GBBO

Happy Free From Baking!

Image

It’s no #FreeFromGBBO Showstopper but tastes delicious!

Cheese and herb bread, gluten free and yeast free

Tomorrow is episode 8 of The Great British Bake off , The theme is Grandad grains, the signature challenge is to bake a loaf using non traditional flour . This may include a gluten free loaf but we don’t know yet. It may just be Spelt, Rye etc.

I decided to bake along with a gluten and yeast free bread,

The recipe comes from the Gluten free baker by Hannah Miles. Her book is brilliant with lots of achievable recipes. Hannah now has a new book out called the savoury Gluten Free baker.

I have just tweaked this recipe slightly. Hannah’s recipe uses onion seed’s. I have chosen to use herbs.

Image

Recipe-

250g S R gluten free Flour

3tsp GF baking powder

1tsp Isabel’s baking fix ( optional )

3 beaten large eggs

50g melted butter

280ml buttermilk I used 140ml milk and 140ml greek full fat yoghurt mixed together

60g grated Gruyere

60g grated Cheddar

1 tbsp herbs ( thyme, oregano, rosemary ) or onion seeds

3 tbsp Parmesan

You need an 8inch springform cake tin lined and greased

Pre heat oven to 180c

In a bowl put flour, baking powder and baking fix if using, in a bowl

Image

add beaten eggs, melted butter and milk and yoghurt. mix together

Fold in cheddar and Gruyere cheese and dried herbs.

Image

This will look like a batter,

Spoon into lined greased cake tin and sprinkle the parmesan cheese over the top.

Image

Put in the oven for 50 mins, 180c

Image

cool for 5 mins in cake tin before removing and cooling on a wire rack.

Image

Slice and enjoy with some delicious butter.

Image

Great with salami’s cheese etc

Image

makes a delicious bacon sandwich!

Image

Happy gluten free baking!

gluten free Toad in the hole

One of my favourite wintery meals is Toad in the hole, perfect on a rainy day like today.

I used Isabel’s naturally free from Yorkshire pudding 100g mix instructions on box. just add 160ml milk 2 eggs and 2tsp oil

Image

But you could also make batter using 125g of gluten free plain flour, pinch of salt,  make a well in the flour and beat in 2 eggs and a little milk. Once mixed together add a further 125ml milk and whisk to a smooth batter. Leave to stand for 30 mins. This recipe works well too.

Image

Cook gluten free sausages ( I love Black farmer sausages and M& S sausages ) for 1/2 hr. I add a little coconut oil to add a little more fat. Which helps with the batter later. Coconut oil has a high cooking temperature like lard, so works very well.

Then pour the batter around the sausages quickly so that the fat stays very hot and put straight back in the oven for approx 4o mins,  keep checking. When the batter is completely set and golden brown its ready to enjoy .

Image

My first attempt at gluten free Puff pastry

Pastry day today on The Great British bake off so I thought I would have a go for the first time making puff pastry. I knew this was going to be tricky!

Recipe-

250g gluten free plain flour

1 tsp salt

250g butter cubed and very cold

200ml approx of very cold water

1tsp of Isabels baking fix optional

Put the flour, salt and baking fix into bowl. Add cubed cold butter.

Image

Use hand to cover all the butter with the flour.

Add ice cold water a little at a time. this dough needs to be quite wet and sticky. My first attempt today was too dry and just crumbled.

Image

Bring dough together with your hands, not easy but when together tip onto clean surface and gently bring together until it becomes a ball of dough. Try not to over handle.

Image

Cling film and put in fridge for 1/2 hr

After 1/2 hr take out and remove cling film, put on floored surface.

Roll out to a rectangle shape, fold top 1/3 in and the bottom 1/3 up. see photo’s

Image

Image

Image  seal and turn once to the left and repeat 3 more times. If butter starts getting too soft, pop back in fridge for a while.

Wrap in cling film and refrigerate for at least an hour.

Unwrap and roll out to desired shape.

I decided to make savoury and sweet pastries.

I cut my pastry in half and put one half back in fridge and rolled out other half.

Image

I rolled it into a square and cut in 4 equal rectangles to make savoury pastries. Using spinach with goats cheese and tomato and spinach and feta. I egg washed the pastries before I put them in the oven. I put them on a baking tray with greaseproof paper.

Image

Image

With the other half of the pastry I did the same, but filed with apricot jam and slices of nectarine.

Image

The pastries went in a pre heated oven at 200c for approx 20mins until golden brown.

The savoury pastries

Image

and the sweet danish pastries, I drizzled some icing on these.

Image

The danish pastries were crispy and a little crunchy, certainly flaky. But not very ‘Puff’  Still incredibly delicious.

But not really a huge success sadly, and I think if I was on The Great British Bake off,  I would be saying goodbye today and getting a Mel and Sue hug!

Enjoy watching the experts tonight.

I’m off to practice my Puff Pastry!

Happy Baking