Gluten Free Chocolate Chip Muffins

I made some gluten free chocolate chip muffins following a recipe from my blog. It was only after I started making them that I realised I didn’t have natural yogurt. Rather than throw the initial mixture away or go out to buy some natural yoghurt, I used some creme frache I had in the fridge.

Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. 

I bought my paper cases from Amazon, though I later found similar ones in Waitrose.

Ingredients

100g unsalted butter softened, plus 1 tbsp, melted, for greasing

140g golden caster sugar

2 large eggs

140g creme frache

1 tsp vanilla extract

2 tbsp milk

250g plain gluten free flour

2 tbsp of cocoa

2 tsp baking powder

1 tsp bicarbonate of soda

100g of chocolate chips (dark or milk)

20g of fudge pieces to decorate.

Beat the butter and caster sugar together until pale and fluffy. Then add the eggs and beat in for  about a minute. You then need to mix in the yogurt, vanilla extract and milk. Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl with ¼ tsp fine salt.

Add this into the wet ingredients and stir in. Finally, fold in the chocolate chips and divide the mixture between the muffin cases.

Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a metal skewer inserted into the muffin comes out clean.

Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container.

You can after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Baking Gluten Free Sausage Rolls

Gluten Free Sausage Rolls

One thing I made a lot of in 2021 was gluten free sausage rolls. I use Jus-Rol’s gluten free puff pastry, which is available from most major supermarkets. It is easy to use and works well.

I cut the pastry into four sections, add the sausage meat, roll the pastry and seal with beaten egg. These are then cut into small rolls. I use baking parchment on a baking tray I then use more beaten egg to glaze the rolls and the back in the oven until the sausage is cooked and the pastry is golden brown.

Delicious when warm, they also work well cold as well.

Gluten Free Cauliflower Cheese

I have in the past really enjoyed the truffled cauliflower cheese from M&S, however as before, it seems to have disappeared from the shelves at M&S.

For a recent Sunday lunch I decided that I would make my own cauliflower cheese, which would be gluten free.

I didn’t really follow a recipe, as partly I didn’t want to make too much, also not sure how appropriate recipes are when using gluten free ingredients.

I first made a cheese sauce, this was done by melting butter in a pan and then adding a similar amount of gluten free plain flour to make a roux. To this I added some milk to make a sauce. What I have found is that gluten free flour can thicken quite a lot, so don’t add too much. This is then cooked over a low heat to blend and thicken.

Once the sauce starts to thicken enough, I added greater cheddar cheese. I use a mature cheddar as I like a strong cheese flavour. I find you don’t want the sauce too thick, as cooking in the oven will thicken the sauce even more.

In an ovenproof dish I place the cauliflower florets, trying to ensure that they are all of a similar size. This is then covered in the cheese sauce and then place extra grated cheese on top.

Echoing the M&S dish, I added some small cubes of gluten free bread to add crunch.

This was then cooked in the oven for about 30 minutes.

Now this looks interesting

Saw this at my local Sainsburys supermarket.

It is a gluten free Katsu curry cooking kit.

I have been looking for such a kit or a while, so will be trying it out at some point.

It is nice to see such a greater range of gluten free foods in supermarkets these days. Though I do find that I still need to go to different supermarkets quite often as the ranges differ so much in each supermarket. For example I have to go to Waitrose for the Davina Steel pizza and focaccia bread mixes we like. The focaccia is great for making dough balls. I find the pasta range at Sainsbury’s really good. Asda sell some gluten free flour for 45p which is significantly cheaper than other brands which are around the £1.70 range. They don’t do the Schär Curvies (Pringle style crisps) which I get from Morrisons or Tesco.

Gluten Free Chocolate and Fudge Muffins

Having made some blueberry muffins, I also made some chocolate and fudge muffins. I have made chocolate muffins before, this time though I used a different recipe.

Gluten Free Chocolate and Fudge Muffins

Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. 

I bought my paper cases from Amazon, though I later found similar ones in Waitrose.

Ingredients

100g unsalted butter softened, plus 1 tbsp, melted, for greasing

140g golden caster sugar

2 large eggs

140g natural yogurt

1 tsp vanilla extract

2 tbsp milk

250g plain gluten free flour

2 tbsp of cocoa

2 tsp baking powder

1 tsp bicarbonate of soda

100g of chocolate chips (dark or milk)

20g of fudge pieces to decorate.

Beat the butter and caster sugar together until pale and fluffy. Then add the eggs and beat in for  about a minute. You then need to mix in the yogurt, vanilla extract and milk. Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl with ¼ tsp fine salt.

Add this into the wet ingredients and stir in. Finally, fold in the chocolate chips and divide the mixture between the muffin cases.

Add extra chocolate chips and fudge pieces to the top of the muffins.

Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a metal skewer inserted into the muffin comes out clean.

Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container.

You can after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

Decided to try and make some gluten free blueberry muffins. The aim was to recreate a traditional muffin experience, but make it gluten free.

Ingredients

100g unsalted butter softened, plus 1 tbsp, melted, for greasing

140g golden caster sugar

2 large eggs

140g natural yogurt

1 tsp vanilla extract

2 tbsp milk

250g plain gluten free flour

2 tsp baking powder

1 tsp bicarbonate of soda

125g pack blueberries (or use frozen)

Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. 

 I bought my paper cases from Amazon, though I later found the kind I like in Waitrose.

Beat the butter and caster sugar together until pale and fluffy. Then add the eggs and beat in for  about a minute. You then need to mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarbonate of soda in a bowl with ¼ tsp fine salt.

Add this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.

Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a metal skewer inserted into the muffin comes out clean.

Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container.

You can after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Gluten Free Red Onion Rings

Gluten Free Red Onion Rings

Having made some crunchy breaded chicken wings I had some of the seasoned flour and egg left. Not wanting to waste it and having enjoyed the onion rings I had cooked before, decided to mix it together with some milk and coat some onion rings and fry them.

As this was using leftovers, I didn’t measure anything out and so after mixing the egg and flour together I added some milk until the batter coated the back of the spoon.

I took a red onion and sliced it thickly across and then separated out the individual rings of onion. I kept the rest of the onion, diced for another dish. 

I used a smaller frying pan and shallow fried the onion rings in hot oil a minute or so on each side until the batter was cooked and a golden brown.

The end result was beautifully crisp onion rings, the batter had an excellent crunch, they had a succulent taste of onion on the inside. Unlike some I have had these weren’t greasy either, which I often think is a result of cooking rings twice.

These were delicious, the red onion providing a different flavour to the brown onion I used last time and a lovely light crisp batter.

As I had a little bit of batter left I did some green pepper strips as well.

Gluten Free Crunchy Breaded Chicken Wings

Gluten Free Crunchy Breaded Chicken Wings

It was time to prepare dinner and I was thinking about what to cook and how to cook it. I had decided to cook some chicken wings, and my usual recipe is to either make a sauce or use a ready made cooking sauce and bake them in the oven. I decided I would do the chicken wings two ways. One would be coated in miso sauce and for the others I would do as crunchy wings.

I usually cut off the nib of the wing and then cut them into two pieces, to make them easier to eat.

The wings were then coated in seasoned flour. I used gluten free self-raising flour (as we were short on plain four), some chicken seasoning, paprika and chilli.

I then set up a bowl of beaten egg and one of gluten free seasoned breadcrumbs.

Keeping one had wet and the other dry, the floured chicken is coated in the egg and then coated in the breadcrumbs.

These are placed on a lined baking tray (I use baking parchment for these). The chicken wings are done one by one and are then baked in the oven for 20-30 minutes until the coating is browned and the chicken is cooked. Mine took a little longer than planned as I had more in the oven.

They were lovely and crunchy on the outside and the chicken was moist and tender on the inside. Lots of flavour in the coating as well.

We went out to eat

Our initial idea was to go to the cinema, though there was nothing at the cinema we could watch, so made the decision we would go out to eat at Bella Italia at the Mall. Virtually all the major chains in Weston have closed now, so wanting to ensure that the menu had gluten free options, we decided to head to the Mall. 

Well as we hit the M5 northbound it was chocked full and slow moving, we thought we made a mistake. But eventually it thinned out and we could go faster. We got to Bella Italia just in time.

We had a lovely warm welcome from the staff and they showed us to our table.

We had a good look over the menu. It looked like there was a lot more on there than when I last looked (which was probably last summer).

Though I like starters I usually don’t have a starter, but as others in the family were going for garlic bread, I looked over the possible choices. The calamari would have been an obvious choice for me. So I decided on the Calzonetti ‘Nduj, as I was thinking about pasta for my main course. However a last minute change of thought resulted in me actually ordering the Arancini al Granchio

There are crispy rice balls filled with crab, prawns and fennel with a side of lemon & cracked pepper mayonnaise.

They were very nice, not outstanding, but they were nice. You could taste the crab and the mayonnaise with the crunchy exterior.

For my main course I went with a pasta dish, Salsiccia Mezzaluna.

Fresh mezzaluna pasta filled with Luganica sausage & radiccio, cooked in a sage butter and finished with toasted hazelnuts and a beef dripping pangrattato crumb. 

This just sounded divine and to be honest it was totally delicious. The pasta was al dente, the filling had a nice flavour, I think it could have been stronger, but I loved the sage butter and the toasted hazelnuts and pangrattato crumb added real silkiness and crunch to the dish.

I loved it.

I wasn’t full, so went for a dessert, the raspberry and pistachio semifreddo with white chocolate and marshmallow sauce.

This was nice, but I felt it could do with more pistachio and more sauce. Having said that I really enjoyed it.

As for the rest of the family, my better half went with the  Funghi Crema made with chestnut mushrooms in a porcini, mascarpone & pecorino cheese sauce with fresh mafalde pasta ribbons.

She really enjoyed the dish and it looked great.

My youngest had a gluten free Marghaerita, whilst my son had the gluten free Pepperoni with tomato, mozzarella, salami piccante, red onion, garlic and rocket.

They both enjoyed their pizza.

My son also had the warm gluten free chocolate brownie with white chocolate chunks served with vegan vanilla gelato and a sprinkling of honeycomb.

He finished off the plate of food

This was probably one of the best meals I have ever had at Bella Italia, really enjoyed the experience, the food and the service.

Gluten Free White Chocolate Chip Cookies

Gluten Free White Chocolate Chip Cookies

The process I used is pretty much the same as the process I have used on other cookies I have made.

Ingredients

225g of unsalted butter
125g gluten free bread flour
125g gluten free plain flour
1 egg
1 egg yolk
100g caster sugar
120g light brown sugar
1 pack white chocolate chips
One teaspoon salt
One teaspoon bicarbonate of soda
Two teaspoons of vanilla essence

Melt the butter in a pan and bring to the boil, stirring frequently. The aim is to boil off some of the water off the butter. Once the butter melted and had turned slightly brown this was removed from the heat and cooled to room temperature. I find it is better if it is room temperature, too warm and the cookies are not as good.

Cream the liquid butter with the sugar, vanilla essence. The idea is to mix it until it is light and fluffy. Use an electric mixer if you have one, ours was broken, so I did it by hand, which was hard work. Beat in the eggs until they are incorporated into the mixture.

Combine the flours, salt and bicarbonate of soda.

Stir in the dry ingredients a third of it at a time until it is incorporated.

Using a wooden spoon fold in the raspberry and white chocolate.

Chill.

Place six small balls, about 2-3cm across, of dough on a baking tray and bake for 6-9 minutes.

This quantity of ingredients will make about eighteen cookies.

After cooking leave on the tray and then after three minutes move to a rack to cool further.

Eat!