Tag: gluten free

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Gluten Free Mushroom, Spinach and Bacon Puffs

Gluten Free Mushroom, Spinach and Bacon Puffs

Having used the Jus-Rol Gluten Free puff pastry to make sausage rolls I decided to make them again, but also decided to try something new and make some Mushroom, Spinach and Bacon Puffs.

Jus Rol Gluten Free Puff Pastry

The Jus-Rol Gluten Free puff pastry comes as a ready rolled sheet which I sliced into squares. Into the middle of each square I put a mixture of mushrooms, chopped bacon and cut up spinach. I did consider pre-cooking the mixture, but decided not to. I then folded the corners into the middle and I then brushed the pastry showing with beaten egg. These were then placed on a baking tray lined with baking parchment.

The puffs were then baked in a 180º normal oven or 160º fan oven for 20 minutes or until golden brown.

If I was to make these in the future I would probably add some cheese to the mix, as they were a little dry. Fresh mozzarella would add some moisture, but cheddar would add flavour. Something to think about if I made these again.

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Gluten Free Red and White Cake

This is a tasty but colourful loaf cake.

The recipe is based on the weight of two eggs

Ingredients

      • 3 standard eggs
      • Take the same weight of two of the eggs of soft butter
      • Take the same weight of two of the eggs in caster sugar
      • Take the same weight of two of the eggs in self-raising gluten-free flour
      • Vanilla essence
      • Yellow food colouring
      • Red food colouring

Cream the sugar and butter until you have a smooth consistency.

Beat the eggs, add some vanilla essence. I then added a little yellow food colouring to brighten the cake mixture.

Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.

Then fold in the remaining flour until it is combined with the rest of the mixture.

Spoon half the mixture into one side of a loaf tin. Then in the mixing bowl add some red food colouring to the remaining mixture and stir it carefully until you have a nice consistent coloured mixture. Spoon the rest of the cake mixture into the loaf tin.

I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.

I then used a knife to gently swirl the two coloured mixtures together, you’re trying to achieve a swirly effect, not to combine the mix.

The bake the cake in a 180º normal oven or 160º fan oven for 30-35 minutes or until a metal skewer inserted into the cake comes out clean.

Cool and then serve in slices.

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Rocking the Gluten Free Rocky Road

During the lockdown I have been making gluten free rocky road a fair bit.

In a large pan, gently melt 150g of dark chocolate, 50g of butter and 3 large spoons of Golden Syrup. The key here is gently, too harsh then the butter and chocolate will burn. Once it has melted then leave for 15 minutes. You need to leave it to cool down otherwise when you add the marshmallows they will melt.

Crush some gluten free biscuits. I usually use a 160g pack of gluten free digestives, but have used a 120g pack of Schär Viennese Biscuits as well (though these are a lot more crumbly than the digestives. You easily make your own biscuits instead. I also add 50g of gluten free chocolate rice cereal as well, for  added crunch. Then add 50g of small marshmallows. 

This mixture is then stirred carefully to ensure that all the ingredients are coated in the chocolate mixture.

Spoon the mixture into either a greased lined baking tray or a foil tray. Press down into the tray and ensure that it is evenly spread.

Then sprinkle the top of the rocky road with decorations. I use small marshmallows, white chocolate stars and fudge pieces.

Chill in the fridge and then cut into squares or slices.

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Gluten Free Loaf Cake

loaf cake

This is a tasty plain loaf cake.

The recipe is based on the weight of two eggs

Ingredients

      • 3 standard eggs
      • Take the same weight of two of the eggs of soft butter
      • Take the same weight of two of the eggs in caster sugar
      • Take the same weight of two of the eggs in self-raising gluten-free flour
      • Vanilla essence

Cream the sugar and butter until you have a smooth consistency.

Beat the eggs, add some vanilla essence.

Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.

Then fold in the remaining flour until it is combined with the rest of the mixture.

Spoon into a loaf tin and bake in a 180º normal oven or 160º fan oven for 35 minutes or until a metal skewer inserted into the cake comes out clean.

I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.

Cool and then serve in slices.

I used some yellow food colouring in the recipe, as we like to eat bright cakes….

To make a Maderia Cake version of this recipe, add the grated zest of one lemon to the egg mixture as you add the vanilla essence. Add 50g of ground almonds when you add the flour.

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Gluten Free Homemade Pizza

I have to say that the gluten free Pizza Express pizza you can get from most supermarkets are pretty good, as are those you can get from most high street restaurants.

Being on lockdown though means that going out for pizza isn’t going to happen, also we were avoiding unnecessary trips to the supermarket as well.

So we decided to make our own pizza. This was somewhat of a challenge, as though we had yeast, we had no bread flour, so we decided to use gluten free plain flour.

      • 225g strong plain flour (we used plain flour)
      • 1 tsp fast acting yeast
      • ½ tsp salt
      • 150mls of hand hot water
      • 4 tablespoons of tomato puree
      • 85g hard cheese
      • Selection of toppings

Mix the yeast with the flour and add the water.

Mix into a dough.

These were then rolled and flattened into pizza shapes on a baking tray.

We then put them in a warm place to rise. I think we should have left them for longer to enable them to rise further, but we were short on time.

I think it might have worked better if we had bread or strong flour.

The last time we did this (we used bread flour) the toppings were cooked well before the base was done. I don’t have a pizza oven or a pizza stone. Previously when making “homemade” gluten free pizza, we have used ready to go bases. So this time I part baked the bases to ensure that they were cooked properly. 

We then used tomato puree for the tomato base. I would have preferred to use passata but the family don’t like it very much, it can also make the dough soggy, works better in a proper pizza oven.

We then added a range of toppings including pepper, mushrooms, red onion and ham.

We only had cheddar cheese in the fridge, I would have preferred grated mozzarella, but all we had was the cheddar. 

Overall, it was nothing like Bella Italia or Pizza Express, however they were delicious and were finished off in double quick time. Lots of conversations about was our food okay and did we want to see the dessert menu.

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Gluten Free Breakfast Waffles

Breakfast Waffles

This is a quick and simple method to make puffy breakfast waffles.

I bought a special waffle frying pan from Aldi a few weeks back and it works really well for cooking breakfast waffles.

Waffle Pancake Pan

These ingredients should make three batches, so twenty one waffles in one cooking session.

I take a cup of self-raising gluten free flour, a cup of milk, one egg, a large spoon of sugar and some vanilla essence.

Whisk the ingredients together until you have a smooth batter. You may want to add extra milk if the batter is too thick.

Heat the pan on a moderate to low heat, you need these to cook through and not be overdone on the outside and sticky in the middle, You’re aiming for a puffy waffle with crisp(ish) outside.

I brushed the pan with some sunflower oil and pour Not too much) of the batter into the pan.

You have to take care to ensure that the pancakes cook all the way through, but isn’t overdone (or even burnt) on the surface. I do find turning them can be quite messy, so be careful. I use two breakfast spoons to turn them.

Serve with fresh fruit or maple syrup.

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Gluten Free Puffy Pancakes

pancakes

This is a quick and simple method to make puffy pancakes. There are various names for these kinds of pancake.

I take a cup of self-raising gluten free flour, a cup of milk, one egg, a large spoon of sugar and some vanilla essence. For flat pancakes, I would normally use plain flour.

Whisk the ingredients together until you have a smooth batter.

I have a specialist small pancake pan which I can use for cooking these. I brush the pan with some sunflower oil and pour Not too much) of the batter into the pan.

You have to take care to ensure that the pancakes cook all the way through, but isn’t overdone (or even burnt) on the surface. I do find turning them can be quite messy, so be careful.

Serve with maple syrup.

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Gluten Free Chocolate Loaf Cake

Gluten Free Chocolate Loaf Cake

This is a tasty rich chocolate loaf cake.

The recipe is based on the weight of two eggs

Ingredients

3 standard eggs
Take the same weight of two of the eggs of soft butter.
Take the same weight of two of the eggs in caster sugar
Take the same weight of two of the eggs in self-raising gluten-free flour.
Two large spoons of cocoa powder.
Vanilla essence.

Cream the sugar and butter until you have a smooth consistency.

Beat the eggs, add some vanilla essence.

Stir the eggs into the creamed butter and sugar with some of the flour and the cocoa, until the mixture is smooth and consistent.

Then fold in the remaining flour until it is combined with the rest of the mixture.

Spoon into a loaf tin and bake in a 180º normal oven or 160º fan oven for 35 minutes or until a metal skewer inserted into the cake comes out clean.

I do use loaf tin liners in my loaf tin. Makes getting the cake out of the tin much easier.

Cool and then serve in slices.

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Homemade Gluten Free Sausage Rolls

I have used Jus-Rol puff pastry in the past and have been pleased with the results, so I was intrigued to see their gluten free puff pastry and wondered what it would be like to use.

Jus Rol Gluten Free Puff Pastry

It comes as a ready rolled sheet which I sliced in half and filled with some sausage meat before rolling it up and placing on a baking tray. I made slices in the top of the pastry and brushed with beaten egg.

This was then baked in a hot oven for around twenty minutes.

Homemade Gluten Free Sausage Rolls

They worked very well, the pastry I think it needed to be a bit more flakey, but it was really easy to use and tasted very nice.

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Gluten Free White Choc Chip Biscuits

A simple quick recipe for Gluten Free White Choc Chip Biscuits.

Gluten Free White Choc Chip Biscuits

This is a simple recipe for gluten-free biscuits. You could of course use the same recipe with regular flour.

They are quick to make and quick to bake.

Ingredients

1 standard egg.

Take the same weight of the egg in cold butter.

Twice the same weight of the egg in plain gluten-free flour.

Same weight of the egg of sugar.

Vanilla essence.

Handful of white chocolate drops or chips

Take the flour, and add the cold butter, cut into small cubes. Combine the butter and flour by rubbing the butter into the flour, until there are no lumps and the mixture resembles breadcrumbs.

Then stir in the sugar and the white chocolate chips. You could of course use milk or dark chocolate chips if you prefer.

Add the egg and vanillla essence combine until the biscuit dough is smooth.

How you could take spoonfuls onto a banking sheet, but what I do is wrap the dough in cling film and cool in the fridge for a fair few hours. This firms up the dough, so then you can roll it into a 2cm roll of dough and then slice it into 1cm rounds.

These rounds can the be placed onto a baking sheet or tray.

One tip I have is to crunch up and screw the baking parchment into a ball and then unscrew it. This means it lies flat on the baking tray. The biscuits will spread to about twice their original size, so leave plenty of space around each

Bake in a pre-heated oven, at 180 degrees for about six minutes until the edges are brown.

Place on a cooling rack.

Enjoy.