This page will contain information regarding gluten-free food, comments, recipes etc. As a Coeliac eating gluten-free food is an absolutely necessity and a life-long way of eating; there can be no cheating whatsoever.
Coming Soon – Gluten-free Lemon Drizzle Cake
Gluten-free Banana Loaves
Gluten-free banana loaves, made using Mary Berry’s recipe from her Baking Bible, substituting normal self-raising flour for Dove’s Farm Gluten-free self-raising flour. The recipe was so easy that I made two loaves, using all of our overripe bananas. Mary Berry’s books always state that you should use the correct flour specified in the recipe, but as a Coeliac I have to experiment and this was quite a success.
Courgette and Orange Cake
Adapted from a recipe, for Courgette, Orange and Walnut Layer Cake found in a Waitrose magazine and altered to become gluten-free. Copyright of the original recipe remains with Waitrose.
250g unsalted butter
250g golden caster sugar
3 eggs, lightly beaten
Zest of one large orange
300g grated courgette, skin left on,
200g Doves Farm gluten-free self-raising flour
1 teaspoon of Doves Farm, gluten-free baking powder
1 teaspoon of ground cinnamon (other spices would work equally well)
For the topping I used orange flavoured butter cream, but any frosting or buttercream of your choice can be used.
Two 20cm cake tines, greased and lined
180 degrees Celsius
160 degrees Celsius for fan ovens
Gas mark four
In a large bowl cream together the butter and sugar until light and fluffy using an electric or hand whisk. Add the eggs in three stages, beating between each stage. If the mixture curdles, add a little flour between each stage. Reserve some orange zest if using in the frosting and add the rest to the mixture. Squeeze the excess moisture from the grated courgette before adding them to the mixture; gently fold in. Mix flour, baking powder and cinnamon together and sieve into the mixture; gently fold this in until it is all incorporated. Divide the mixture between the two tins. Bake in the centre of the oven for twenty-five minutes until risen and lightly golden. Check with a skewer if you are unsure whether they are cooked. Cool for a while in the tins, before turning out onto a wire rack. When completely cold sandwich together with your choice of frosting ensuring that you have enough left over for the top of the cake.
Gluten-free Toad in the Hole with Onions
This makes a good mid-week supper for two, although we often have it for Sunday lunch with mashed potatoes and seasonal vegetables.
It has been changed to suit my needs and my dish.
Toad and Onions
4 Black Farmer gluten-free sausages or your favourite gluten-free sausages.
1 large onion cut into quarters.
Olive or other oil of your choice
Yorkshire Pudding Batter
100g Juvela Gluten-free white mix
2 medium eggs
Pinch of salt
125ml milk (use more of less to make a smooth batter
20cm Pyrex dish or tin of your choice.
I cook the sausages and onion quarters, in a pre-heated oven, for fifteen minutes at Gas Mark 5, otherwise they may not be cooked all the way through. After fifteen minutes at a little oil if necessary and then place in the oven for five minutes so the oil is hot.
While they are cooking I combine all the ingredients to make a smooth batter. Once the sausages and onions are partly cooked and the added oil is hot, I turn the oven to Gas Mark 7 and pour in the batter. The pudding will take about 25 minutes to cook. But do not open the door until after 20 minutes otherwise the pudding may not rise.