Birthday and Bake Off

Today is my niece’s first birthday, yesterday was spent baking in readiness for the celebration family lunch party. I bought some tasty gluten free Cumberland sausages and chicken nuggets from Marks and Spencer’s along with some cocktail sticks for a retro birthday feel. I also made a grain free smoked salmon quiche with a mixed salad Click here for the recipe A birthday cake was the most important bake of the day. We decided on a Victoria sandwich 3 layer cake with 2 fillings a strawberry low sugar jam and a butter cream filling. This was topped of with a layer of 70% dark chocolate. Here is the recipe I used > click here 

I made two cakes and used three of the layers.

DSC_0499

The cake was a success, the family all enjoyed it.

DSC_0466

 

For my little niece I made some no refined sugar cake pops using a mashed banana and a tiny amount of good quality maple syrup.

 

DSC_0484

 

DSC_0471

I was thrilled that she loved them.

 

It is also The Great British Bake off tonight so I felt I should join in with the biscuit baking. Instead of making a gluten free biscuit I decided to make a batch of grain free low sugar ones.

IMG_8108

This was a recipe from An Aussie with Crohns >click here <to get the recipe for Jam Pinwheels

IMG_8086

 

I rolled out the dough between two pieces of grease proof paper

IMG_8087

 

I spread a little apricot jam on the dough

IMG_8088

 

I then used the grease proof paper to help roll the dough up like a swiss roll

IMG_8089

The rolled dough was then chilled overnight

IMG_8103

They baked quickly and were then left to cool and firm up

IMG_8106

These are not what I would describe as a true biscuit, they don’t snap or really melt in the mouth but they do taste nice and are low sugar so ideal for those who are avoiding all grains and those avoiding sugar.

If I was in the bake off this week I would definitely be out in this round!

I was far more focused on our family birthday party today which went really well with all the family being hopefully well fed. A wonderful family event sharing food and making lots of memories.

 

DSC_0186

Enjoy Bake Off tonight

Happy Baking!

 

Advertisements

Gluten free Lemon drizzle cake

Missing The Great British Bake Off already? Me too! Here’s a delicious cake recipe to help you through.

Lemon drizzle cake a classic and just as delicious gluten free.

Image

Recipe from Pippa Kendrick the intolerant gourmet a lovely book with some great recipes

Lemon drizzle cake recipe-

8oz butter ( Pippa used Pure sunflower spread, I would suggest coconut oil )

6oz caster sugar ( Pippa used 8oz ) I found it sweet enough

3 large eggs ( 4 heaped tsp egg replacer Orgran whisked with 8tbsp water )

8oz gluten free SR Flour Doves farm

1tsp xanthan gum I didn’t add any of this ( I used a tsp of Isabel’s baking fix )

grated zest of 1 lemon

1tbsp milk ( Pippa used rice milk )

drizzle-

3oz caster sugar

1 1/2 lemons ( I used 2 )

mix together

2lb\900g loaf tin greased lined

Pre heat oven 180oc and grease and line tin

Cream butter and sugar together until fluffy and pale

Image

add beaten eggs, flour , lemon zest and milk

Mix well then spoon into cake tin

Bake for 45-50 mins until cooked through

While cake is still in the tin,make holes in top of cake using skewer then pour in lemon and sugar .

leave until cake has completely cooled and liquid has been absorbed.

Leaving a sugary crust.

remove from tin when cooled and slice.

Image

Well The Great British Bake Off has finished for another year.  But that shouldn’t stop us continuing to bake lots of delicious gluten free and free from bakes, pastries and bread.  I certainly won’t be stopping!

Happy gluten free Baking!

Gluten free Sweet potato and Butternut squash Pasties

It’s the final of The Great British Bake Off tonight and as always I thought I would bake along.

Today though I decided not to try and recreate any of the final bakes, instead I bow down to their greater skills and knowledge. Instead I thought I would have a go at gluten free pasties as these would also make a great addition to a picnic, similar to the  Picnic pie the finalists will be baking tonight.

Best wishes to Frances, Ruby and Kimberley, may the best Baker win!

I wish I was as talented as these very clever ladies. But think all of us can give baking a go and produce some delicious bakes

Image

Sweet potato and butternut squash Pasties-

recipe

350g gluten free plain flour I used Doves farm

175g butter

cold water

small diced sweet potato and butternut squash

grated cheese-   I used cheddar and red leicester

fresh chopped herbs-   I used parsley, thyme and mint

salt and pepper

spinach washed, chopped

Firstly make short crust pastry

rub chopped butter into the flour and add water to bring together to a ball.

wrap in cling film

chill in the fridge for 1/2hr

remove and unwrap

cut in half and place one half on to sheet on cling film and cover with another layer

roll out , not to thin or it will be difficult to handle.

take off top layer of film and use small pudding bowl to cut out a circle for pasty. I only managed to cut one out but had plenty of leftover pastry to make a further pasty later.

Image

Chop sweet potatoes and butternut squash into tiny cubes add herbs, cheese and spinach and plenty of seasoning.

take a handful of filling and put on circle of pastry,

Image

egg wash all the edges and fold over the pastry using the cling film so as not to damaged the pastry

Image

repeat with rest of pastry, and finally use the leftovers to make a third pasty.

Egg wash all pasties so that they go a lovely golden brown

Pop in a pre heated oven at 220oc for 10 mins then lower heat to 180oc for a further 25mins

The pasties should be lovely and golden brown

Enjoy warm or take on a picnic

ImageHappy gluten free baking!

Gluten free Italian cheese tartlets make perfect canapés for a party

Tonight on The Great British Bake off the signature challenge is to bake 3 types of savoury canapé . I have chosen to make a gluten free version of a Mary Berry recipe for Italian cheese tartlets.

Image

These tartlets use short crust pastry.

Short crust pastry-

200g gluten free Plain flour

1tsp Isabel’s baking fix ( optional )

100g butter

a few tbsp cold water

Put the flour in a bowl, add the butter.

Rub in with fingertips

Add enough water to bring together to a soft dough, but not sticky.

wrap in cling film and chill in fridge for 1/2 hr

Make the tartlet shells – roll the pastry by putting a layer of cling film on your surface, put ball of dough on top then another layer of cling film on top. This makes it much easier to roll out. when nice and thin 3-5mm remove top layer of film and cut rounds using small cutter or drinking glass floured.

Image

fold up the edges of the rounds to form rims. Put on baking tray

Image

Filling-

Have fun with the filling, here are some suggestions

tomato puree mixed with dried herbs I used basil and oregano for base

black olives pitted

mozzarella cheese

parmesan cheese

salami ( I used Marsh pig gluten free garlic and paprika salami )

sliced tomato

Pesto

cheddar cheese,  goats cheese

Anchovies

garlic.

Spread tomato puree or pesto on base then add toppings, sprinkle parmesan over the tartlets covering the pastry edges.

Image

I wish I had added more cheese on mine.

Bake in pre heated oven 200oC on greased baking trays for 20 mins

Image

these can be served warm or cold, but definitely with a glass of something special!

IMG_8452

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 Chocolate Profiteroles

Tomorrow is pastry week on The Great British Bake off so I thought I would have a go at making a gluten free version of Choux Pastry and make chocolate profiteroles.

Recipe-

150g water

60g unsalted butter

75g GF plain flour ( I used Doves farm )

2 large eggs

gluten free dark chocolate or milk chocolate if you prefer.

optional tsp honey (to add to chocolate)

extra thick double cream.

greased baking tray

Image

I started with 60g unsalted butter and 150ml water. I heated these until the butter melted and the water and butter mix started to boil.

Image

I took the pan off the heat and added the 75g of gluten free plain flour ( I used Doves farm ). This needs to be stirred vigorously until it forms a soft ball. To make life easier pop mixture into a food mixer,

Image

Leave to cool before gradually adding 2 beaten eggs. A great deal of elbow work is now needed to form a smooth paste, don’t give up! hard work but it will be worth it.

Image

Spoon mixture onto a buttered baking tray. I also sprinkled a little water on to the tray too. which is supposed to help producing a small amount of steam.

Image

I used a pastry brush to egg wash the top of the choux buns. I made 9 large choux buns.

The tray goes in a pre heated oven 220c for 10mins then I turned the heat down to 190c for the final 20mins until golden brown.

Image

I cooled the choux buns on a wire rack ready to fill . The plain profiteroles can be stored in an airtight container once cooled to use later.

Image

I used some gluten free chocolate with 1 tsp of honey and cream to make the chocolate sauce.

I melted the 85g bar of chocolate then added 2tbs of thick double cream and 1tsp of honey.

If you are using very dark chocolate I just melt the chocolate and drizzle over the profiteroles. Perfect if you are trying to have less sugar in your diet.

Once the choux buns were completely cooled I made a hole in each one and piped in extra thick double cream. If you don’t have a piping bag, slice profiteroles in half and fill with cream.

Image

Image

Then it was time to add the chocolate sauce.

Image

Image

I always thought being gluten free would mean I could never have treats like this again. I’m so glad I was wrong.

The choux pastry was more tricky than some other pastries but not impossible.

Top tip –

I have started using my food processor to mix my profiteroles, which works very well and saves your energy!

Happy Baking!