How to get a gluten free crunch

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One of the things I miss most about not eating gluten products is the crunch you get from eating a lovely crusty loaf of bread. A lot of baked gluten free recipes taste nice but are missing a crunch. I have found that lining a loaf tin with linseeds or sesame seeds before baking gives you a crunchy crust even if the bread is a bit cakey.

But I also have found a recipe from the 26 Grains  (written by Alex Hely-Hutchinson) book which helps with the fix. The recipe is for Caraway, Oat and Seed Crispbreads. They are full of nutricous  goodies and are very easy to make.

Ingredients

270g gluten free rolled oats

315g mixed seeds – sunflower, linseed, sesame, pumpkin etc

2 tablespoons of caraway seeds

2 tablespoons of chia seeds

1 teaspoon garlic salt or flakes

2 teaspoons salt

3 tablespoons of coconut oil – melted

1 tablespoon of maple syrup

Method 

Preheat  oven to 180 degrees

Line 2 large baking trays with baking paper or a silicone sheet

Blitz 120g of the rolled oats to a coarse flour.

Add the oat flour to the rest of the dry ingredients

Mix together the wet ingredients in a jug with 375 mls of water

Divide the mixture in 2 and spread over the baking paper or silicone sheets.

Flatten it out as much as you can by putting a piece of baking paper over the top and rolling or pressing it with your hands

Bake for 15-20 mins until the edges start to brown

Remove from the oven and turn it over – it will fall to pieces but thats ok

Cook for another 15 mins until it’s dried out.

Leave to cool and break into pieces and keep in an airtight container.

Gluten Free Christmas Cake

I usually make a Christmas Cake in October, using a recipe from the Delia Smith Complete Illustrated Cookery Course   This year I am trying out a gluten free recipe from the  River Cottage Gluten Free cook book. It has figs and prunes in it which is unusual and uses buckwheat and sorghum flours. The method is basically the same – soak the fruit for 24 hours and then make the cake.

I have made one to try out the recipe and if it’s ok I will make one for Christmas. It has to mature for a couple of weeks and then have a tasting by the chief cake tester. If it passes the test then I’ll make another one. Gluten free cakes can dry out quickly, but hopefully with top ups of brandy brushed on top, each week, it will be ok.

Ginger Cake

This is the best ginger cake you will ever make. I promise. This recipe is from BAKE by Lorraine Pascal. It’s gorgeous and verified by my partner Mark and many of my family and friends.  Yesterday I thought I would see how it turned out using GF flour using a flour mix in the Phil Vickery – Essential Gluten Free  I am using Flour Mix B 

500g (50%) GF brown rice flour

300g  (30%) ine maize meal

200g (20%) cornflour 

As you can see the GF cake (top) didn’t look as pretty as the wheat flour one. Its a lot more crumbly, but tastes just as good. I have now cut it into slices and frozen most of it as GF cakes tend to go stale quicker. Also it means I can’t eat it all in one go. Needless to say the other one will be gobbled up by the other half over the next few days. Ginger cake

How to make delicious gluten free granola

76073906-601C-4CE7-A889-43BFB5A3F184.jpegI like to make my own breakfast granola instead of buying pre-packed, sugar laden rubbish. I know exactly what goes in my granola and can be almost sure that it doesn’t contain any gluten or additives. I vary the recipe depending on what I have in my cupboard. The basic recipe originally comes from Deliciously Ella book but I vary it depending on what I have and what I crave. All the ingredients can be bought in the supermarket or online. I buy maple syrup by the litre from Amazon as it’s much cheaper. I buy nuts mostly from Lidl.

Dry ingredients 

180g pecan nuts

100g almonds 

240g rolled oats – I use gluten free 

175 pumpkin seeds 

175g sunflower seeds 

100g flaxseeds

200g raisins 

3 teaspoons ground cinnamon

Wet Ingredients 

3 tablespoons maple syrup

3 tablespoons of coconut oil -melted

Simply mix all the dry ingredients with the wet ingredients (except the raisins) and spread onto a large baking tray covered with baking parchment or a silicone mat and put into the oven 160 degrees  for 30 mins. Turn  it every 10 mins so that it cooks evenly. Don’t make the same mistake that I have done, by adding the raisins before it goes into the oven as you will have lots of chewy black bullets! 

When it’s cooled, add the raisins and transfer it to a glass storage jar. It lasts about a month, but I have usually finished it before then. I make a batch about every 3 weeks. 

I usually have mine with a some sliced banana and almond milk but you could add any fruit and use any milk. You can also use it to make flap jacks, sprinkle it on top of yoghurt or just eat it  straight for the jar when you fancy something sweet. Yum! 

 

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