gluten-free

All posts tagged gluten-free

Almost Everything Free Brownies

Published July 3, 2016 by Storm

I was baking brownies to share this weekend and, because we all have different dietary requirements, they needed to be everything free. Well, not everything free, but dairy, gluten, and soya free, and ideally palm oil free as well.
The gluten free need was easily met; if I don’t have time to risk an experiment not being good enough to share or if I just want a quick and easy substitute flour for a recipe that would usually use wheat I fall back on a gluten free flour blend I know I can rely on. Avoiding dairy, soya, and palm with fat that would behave a lot like butter was a more interesting challenge. I decided to try coconut oil. You don’t have to buy expensive virgin coconut oil for these though, there’s no way you’d be making my brownies as part of a health food kick, I used the cheapest I could find and it worked just fine.

I may experiment more with different flours and maybe adding walnuts or chocolate chips but given that these were squidgy yet slightly crumbly, with a thin, crisp top I’m happy with how they turned out, and given how rapidly the pile on the plate went down I think others were happy too.

The recipe

Makes 12-16 brownies

  • 5 oz Dark Chocolate (a bar and a half of the 71% one I like, leaving me some to eat while brownies bake)
  • 3.5 fl oz coconut oil
  • 7 oz granulated sugar
  • 4 oz gluten free plain white flour blend
  • 1 teaspoon baking powder
  • 3 medium eggs

Pre-heat oven to 170ºC fan oven (I think that’s about 190ºC without fan or Gas Mark 5).

Grease and line an 8″ square baking dish or tin.

Melt the chocolate and coconut oil together in a double boiler.

Mix the sugar, flour, and baking powder together in a large bowl.

Beat the eggs and whisk thoroughly into the dry ingredients.

Stir in the chocolate and coconut oil.

(Add any extras you fancy like chopped walnuts or dried cherries at this stage).

Transfer the mix to your baking dish and bake for 20-25 minutes (it should be crisp on top but still slightly soft.

Allow to cool in the baking dish for about 10 minutes before turning out onto a wire rack.

Advertisements

Zingy Blackberry Bake

Published September 11, 2015 by Storm

September has arrived and Autumn is definitely in the air. Terracotta and gold start appearing amongst the greenery and the nights are definitely getting longer. As well as the changing colour of the leaves other colours are hard to miss along the hedgerows, the bright red of haws and rosehips, the dusty purple of sloes, the glossy black of blackberries and elderberries, and the varied hues of orchard fruits. Nature in all it’s bounty, and this year there seems to be a lot of it. A recent walk with friends saw us come home with crab apples, elderberries and blackberries; blackberries being notorious for not keeping I thought I’d better use those first.

This bake sees a thin layer of blackberries flirting with candied orange peel, under a rich yet earthy crumble topping.

For the filling

  • Enough blackberries to cover the base of an 8 inch pie dish (I use the lid of a pyrex casserole dish)
  • 1 tablespoon barley flour*
  • 2 tablespoons granulated sugar
  • 2 teaspoons candied orange peel, fairly finely diced

For the topping

  • 2 ounces barley flour*
  • 2 ounces granulated sugar
  • 1/3 teaspoon ground cinnamon
  • 2 ounces salted butter, cut into small pieces

*I haven’t tested a gluten free version but I think buckwheat flour would be the best alternative to barley flour.

Pre-heat the oven to 190ºC.

Mix the filling ingredients together and spread evenly across the base of your pie dish.

Put all the topping ingredients into a bowl and work between your fingers until you have a chunky crumble topping. Sprinkle evenly over the top of the blackberry mix.

Bake for around half an hour; the topping will be lightly golden and berry juice will be appearing around the edges of the topping when it’s done.

In a perfect world I’d serve this with clotted cream, however no-one seems to make clotted cream from goats’ milk so I made do with double. It would also be good with cinnamon ice-cream.

Obviously you could easily make a vegan version by using a dairy free spread suitable for baking, it would just be a little less rich than the buttery version.

Katzenworld

Welcome to the world of cats!

sourdough movement

wonders of bread machine: baking bread and beyond

5 Things I've Learned About...

Life. Learning. Condensed.

The Sweaty Knitter, Weaver and Devotee of Other Fiber Arts

Interweaving life with fiber arts! (Photograph by Carly Moskat.)

Project Awesome

Making my life more awesome

the twisted yarn

Knitting and crocheting colour for the home.

LorraineGardens

Gardening, Foraging, Cooking & Caribbean Flavours

COOKING ON A BOOTSTRAP

by Jack Monroe, bestselling author of 'A Girl Called Jack'

Chocolate Sheep

a knitting blog with occasional bites of dark chocolate

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.