Orange Fairy Cakes

/in , , /by

These dairy-free, gluten-free fairy cakes taste as good as they look and great for any allergy sufferers. Tuck in for a tasty guilt-free treat.

Orange Fairy Cakes

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8

Ingredients
  

  • 125 g 4oz gluten-free plain white flour
  • 1 level tsp gluten-free baking powder
  • 125 g 4oz dairy-free spread
  • 90 g 3oz Fruisana fruit sugar, plus 1 extra tbsp (alternatively, use 125g/4oz caster sugar)
  • 2 medium eggs
  • Grated rind and juice 1 large orange
  • 8 muffin tins lined with fairy-cake paper cases

Instructions
 

  • Set the oven to 190°C (375°F, gas mark 5).
  • Put the flour, baking powder, spread, sugar and eggs in a mixing bowl; add half the grated orange rind and 1tbsp water.
  • Beat well with a wooden spoon until mixed. Spoon the mixture into the paper cake cases.
  • Bake for 15 mins. Remove the cakes from the muffin tins and place on a wire rack to cool.
  • Heat the orange juice in a small pan with the extra tbsp of sugar. Boil until syrupy.
  • Pour over the hot cakes, then sprinkle with the rest of the grated orange rind. Leave to cool before serving.

Notes

Whisper it: if everyone's allergy-free, these cakes are just as delicious made with butter and plain flour.

Gluten-Free Fresh Lemon Tart

/in , , /by

The Great British Bake Off’s gluten-free fresh lemon tart is citrus sweet and easy to make at home. For a special occasion there is little to beat a lemon tart. The shortbread-like crust for this one is made in a food processor with ground almonds and cornflour instead of flour, and is simply pressed into the tin. The filling is also made in the processor, from whole lemons blitzed with eggs, sugar, cornflour and butter. Those on a gluten-free diet can enjoy the tart along with everyone else. After baking, it is vital that the tart has time to cool and then chill in order to firm up the filling, so be sure to plan ahead.

Gluten-Free Fresh Lemon Tart

Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 55 mins
Total Time 1 hr 55 mins
Servings 8

Ingredients
  

For the crust

  • 200 g ground almonds
  • 35 g cornflour
  • 50 g caster sugar
  • 100 g unsalted butter chilled and diced

For the filling

  • 2 medium unwaxed lemons preferably thin-skinned
  • 15 g cornflour
  • 185 g caster sugar
  • 1 medium egg plus 1 yolk, at room temperature
  • 100 g unsalted butter melted and cooled
  • Icing sugar for dusting
  • If you fancy making our original lemon tart then try our classic recipe.

Instructions
 

  • To make the crust, put the ground almonds, cornflour and sugar into a food processor and ‘pulse’ just to combine. Add the butter and blitz just until the mixture looks like fine crumbs. Tip the crumbs into the buttered tin and press evenly over the base and up the sides (right to the rim) using the back of a spoon – the crust will be about 5mm thick. Chill for 20 minutes.
  • Heat the oven to 180°C/350°F/gas 4 and put the baking sheet into the oven to heat up. Bake the crust for 12–16 minutes until a very light gold colour.
  • Meanwhile, make the topping. Set the lemons on a large plate (to catch all the juice) and trim off the ends. Cut each lemon into 8 wedges, removing the pips. Cut each wedge across in half and put into the food processor. Combine the cornflour and caster sugar and add to the processor bowl. Blitz just until the lemon is coarsely chopped. Add the egg and yolk and blitz briefly until combined. With the machine running, pour in the cooled butter through the feed tube. Stop the machine as soon as all the butter has been added – the mixture won't be smooth but should have a few visible tiny pieces of lemon.
  • Remove the crust from the oven and set it (in its tin) on the heated baking sheet. Turn down the oven temperature to 170°C/325°F/gas 3. Pour the lemon mixture into the hot crust to fill it almost up to the rim. Carefully return to the oven and bake for 30–35 minutes until the lemon filling is just starting to colour and is firm when you gently jiggle the baking sheet.
  • Remove from the oven and leave to cool completely, then cover lightly and chill for at least 3 hours, or overnight. To serve, run a thin, round-bladed knife around the inside of the tin to loosen the crust, then carefully unmould the tart. Dust with icing sugar and serve with whipped cream or ice cream. Store in an airtight container in the fridge. Best eaten within 2 days.

Notes

For this recipe you will need: 1 x 20.5cm round, deep, loose-based sandwich tin, greased with butter; a baking sheet

Gluten-Free and Sugar-Free Banana Bundt Cake

/in , , /by

This delicious banana cake is both gluten-free and sugar-free too! It doesn’t miss out on any flavour though, especially if you use brown bananas as they’ll be really ripe and full of sweetness. The non-dairy spread and gluten-free flour makes this cake that little bit healthier. This cake is cooked in a bundt tin, but you can use a standard round cake tin if preferred. If you want to give this cake a shine, drizzle with icing sugar and water.

Gluten-Free and Sugar-Free Banana Bundt Cake

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 14

Ingredients
  

  • 3 tsps ground chia seeds buy them ready ground, or grind whole seeds in a coffee grinder
  • 3 tbsps water
  • 2 very ripe bananas
  • 250 g non-dairy spread or coconut oil
  • 340 g gluten-free plain flour of choice
  • 3⅓ tsps baking powder
  • 1 tsp salt
  • 225 g xylitol
  • 1 tsp vanilla extract

You will also need

  • 22 –23-cm bundt/ring pan the hole in the middle should be about 10 cm wide or 23-cm round cake pan, greased

Instructions
 

  • Preheat the oven to 160˚C/320˚F/Gas mark 3. Put the ground chia seeds in a small bowl with the water. Whisk the seeds into the water with a fork until the mixture starts to feel like the consistency of a beaten egg – in fact, what you have are 3 “chia eggs” that play the same role as eggs in plant-based baking recipes. Place in the fridge.
  • Meanwhile, mash the bananas with a fork and set aside. Put the spread or coconut oil in a saucepan over low heat and leave just until softened.
  • In a large bowl, sift together the flour, baking powder, salt and xylitol. Add the vanilla extract, chia mixture, and soft spread or coconut oil and
  • stir well. Gently fold in the bananas.
  • Spoon the mixture into the prepared baking pan and bake in the preheated oven for 40 minutes. Reduce the temperature to 55˚C/131˚F/Gas Mark 1 or the lowest your oven will go. Bake for a further 20 minutes. Cover the cake with foil if it’s looking brown on top but it’s not baked all the way through yet.
  • Remove the cake from the oven and allow to cool for 15 minutes before serving.

Notes

Store in an airtight container for up to 3 days.

Gluten-Free Raisin and Cinnamon Bread

/in , , /by

This gluten-free raisin and cinnamon bread is a loaf with a difference. Sweet, spicy and utterly delicious, it’s perfect for spreading liberally with good quality butter. This bread can also be frozen, so it’s a great bake to have on standby for special breakfasts, lunchboxes or afternoon snacks.

Gluten-Free Raisin and Cinnamon Bread

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 10

Ingredients
  

  • 350 g gluten-free white bread flour
  • 150 g raisins
  • 2 level tsp easy-bake fast-action dried yeast
  • 1 tbsp ground cinnamon
  • 1 level tsp caster sugar
  • 1 level tsp salt
  • 1 level tsp xanthan gum
  • 250 ml milk
  • 1 large egg
  • 4 tbsp sunflower oil
  • 1 tsp vinegar

You will need

  • 1 lb loaf tin buttered

Instructions
 

  • Tip the flour into a bowl and stir in the raisins, yeast, cinnamon, sugar, salt and xanthan gum and mix well. Mix together the milk, egg, oil and vinegar.
  • Pour the milk mixture into the flour and mix well to give a soft dropping consistency.
  • Spoon the mixture into the tin and level the surface, leaving it slightly textured. Cover the tin loosely with oiled cling film and leave the loaf in a warm place to rise - until it's risen above the rim of the tin.
  • Set the oven to 220°C/425°F/Gas Mark 7. Bake loaf in the centre of preheated oven for 30-40 mins, or until it sounds hollow when tapped underneath, covering with a sheet of foil if it starts to brown too quickly. Remove from the oven and transfer to a wire rack to cool. Serve sliced, spread with butter.

Notes

Xantham gum is a common ingredient in gluten-free baking. It helps with crumb structure and creates a more consistent texture.
Create a smart shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free!

Dairy and Gluten-Free Vegetable Lasagne

/in , /by

A classic Italian lasagne is always a winner. This roast vegetable version is delicious – and it’s dairy- and gluten-free!

Dairy and Gluten-Free Vegetable Lasagne

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings 8

Ingredients
  

  • 1 x 200g 7oz pack gluten-free (rice and corn) lasagne
  • 30 g 1oz dairy-free Florentino Parmazano or dairy-free Cheddar-style cheese, grated

For the filling

  • 2 cloves garlic left whole
  • 1 medium red onion peeled and cut into wedges
  • 2 heads fennel trimmed, cut into large wedges
  • 1 red and 1 yellow pepper de-seeded and cut into chunks
  • 2 large courgettes trimmed and cut into thick slices
  • A few sprigs of thyme or a good tsp dried mixed herbs
  • 3 tbsp olive oil
  • Salt and ground black pepper
  • 2 tsp vegetable bouillon
  • 90 g 3oz red lentils

For the cheese sauce

  • 60 g 2oz dairy-free soya spread
  • 30 g 1oz wheat-free flour mixed with 30g (1oz) pure cornflour
  • 1 level tsp mustard powder
  • 1 litre 1¾ pints organic dairy-free soya milk
  • 30 g 1oz dairy-free Cheddar-style cheese, grated
  • Salt pepper and grated nutmeg

Instructions
 

  • To make the lasagne filling, set the oven to hot, 220°C (425°F, gas mark 7). Mix all the vegetables in a large roasting tin with the herbs, oil and plenty of seasoning. Roast for about 25 mins, then turn them and roast for another 20 mins.
  • Meanwhile, dissolve the vegetable bouillon in 550ml (18fl oz) boiling water. Add the lentils and leave them to soak for 30 mins.
  • Squeeze roasted garlic on to roasted vegetables. Stir soaked lentils and stock into roasting tin.
  • To make the lasagne sauce, melt the spread in a saucepan, add the flour, cornflour and mustard and cook for 1 min. Gradually stir in the soya milk a little at a time. Stir in cheese, bring to the boil and boil for a few minutes. Whisk it well, but don't worry too much about little lumps. Season with salt, pepper and nutmeg.
  • Spread a third of the lentil, vegetable and stock mixture over the base of a large ovenproof dish. Cover with 4-5 sheets or a layer of lasagne and spread half the cheese sauce over the top. Cover with another third of the lentil/vegetable mix, another layer of pasta, the last of the lentils/vegetables, then rest of sauce. Sprinkle with cheese.
  • Bake for 45 mins until browned. Leave for 10 mins to settle before serving. Serve the lasagne with green vegetables or salad.

Notes

Most major supermarkets stock a range of gluten-free pasta in their 'free from' section.

Gluten-Free Bacon and Cheese Muffins

/in , , /by

You can whip up a batch of these delicious gluten-free bacon and cheese muffins in next to no time. Eat them warm just as they are for breakfast or as a snack, or serve with soup for lunch. Use can also use them as a replacement for bread rolls, split and filled with soft cheese and tomatoes. They freeze well so why not make a batch so you always have some to hand. They’re ideal for packed lunches, for the office and school,l and when you’re out for the day and not sure if gluten-free food is going to be available.

Gluten-Free Bacon and Cheese Muffins

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 3 rashers smoked bacon
  • 70 g fine polenta or cornmeal
  • 70 g gluten-free plain flour
  • 1 tsp gluten-free baking powder
  • 1/2 tsp bicarbonate of soda
  • 75 g mature Cheddar finely grated
  • 4 tbsp natural yogurt
  • 2 tbsp vegetable oil
  • 2 eggs
  • Pinch of cayenne pepper

Instructions
 

  • Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease 6 holes of a muffin tin and line the bases with circles of baking paper (or line with paper muffin cases). Grill or fry the bacon until crisp, finely chop and set aside.
  • Place the polenta in a bowl and sift in the flour, baking powder, bicarbonate of soda and cayenne pepper. Season with salt and freshly ground pepper and stir in the Cheddar and chopped bacon.
  • In a separate bowl beat together the yogurt, oil and eggs. Add the dry ingredients and stir lightly and quickly to mix. The mixture should still be a bit lumpy, if over mixed the muffins will be heavier.
  • Divide the mixture between the muffin tins and bake for 20-25 mins until golden and just firm to the touch. Cool in the tin for 5 mins before turning out. Serve warm or cold.

Notes

For vegetarians replace the bacon with 50g cooked and chopped mushrooms or 75g wilted spinach, squeezed of excess liquid and finely chopped. Also ensure the cheese you use is suitable for vegetarians.

Gluten-Free Christmas Pudding

/in , , /by

This extra fruity Christmas pudding recipe looks and tastes even better. It is too tempting to resist and is a classic dessert recipe at Christmas time. Decorated with fresh cranberries, this impressive pud can be a family favourite this Christmas

Gluten-Free Christmas Pudding

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 6 hrs
Total Time 6 hrs 30 mins
Servings 12

Ingredients
  

  • 200 g each raisins and sultanas
  • 200 g each dried apricots and pitted prunes or figs
  • Grated zest and juice of 1 large orange
  • 1 eating apple
  • 1 rounded tsp ground cinnamon
  • 1 rounded tsp mixed spice or mixture of ground nutmeg, allspice and ground cloves
  • 3 rounded tbsp good marmalade or use honey for a sweeter pud
  • 6 tbsp Oloroso sherry
  • 5 tbsp brandy
  • 3 tbsp melted butter
  • 3 large eggs
  • 50 g flaked almonds
  • 100 g ground almonds
  • 125 g fresh white or brown breadcrumbs or crumbs made from gluten-free bread (we used Genius white)

To serve

  • A few fresh or frozen cranberries
  • Bay leaves brushed with gold lustre, optional
  • Posh cream see recipe
  • 1.2 litre pudding basin buttered, small disc of greaseproof in base, plus Bakewell paper, foil and string

Instructions
 

  • Put the raisins and sultanas in a large bowl. Use scissors to snip the apricots and prunes into small pieces, straight into the bowl. Add the orange zest and juice. Use the coarse side of a grater to grate the unpeeled apple straight in, working around the core. Stir in the spices, marmalade (or honey), sherry and brandy. Mix well, cover and leave overnight in a cool place (not the fridge), if you have time.
  • Stir in the butter, eggs, flaked and ground almonds and breadcrumbs. Spoon the mixture into the basin, pressing it down well. Cover with a piece of pleated paper, then pleated foil. Secure with string and make a string handle, if you want.
  • Cook in a steamer, with a tight-fitting lid, over boiling water for 5-6 hrs, checking and topping up the water every hour, so it doesn’t boil dry. Take the basin out and leave it to cool completely. Take off the paper
  • and foil and replace with cling film and foil. Store in a cool place for up to 3 mths.
  • To reheat: Take off the foil and cling film. Replace the cling film with a sheet of Bakewell and put the foil back on. Steam, as above, for 2 hrs. Leave to cool down for 20-30 mins, then turn out and serve with a few cranberries on top, and bay leaves, too, if liked, and…
  • To make the posh cream: Lightly whip 300ml double cream with 1 tbsp icing sugar and 1-2 tbsp Calvados or your favourite tipple. Or whisk 1 tbsp icing sugar with 2 tsp orange flower water, then whisk in 300ml cream to soft peaks. Chill until ready to serve.

Notes

You can save cooking time by using a pressure cooker - check its instructions for exact timings.
Create a smart shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free!

Gluten-Free Banana Bread

/in , , /by

Gluten-free banana bread is a dream for anyone with coeliac disease, or simply if you want to stay away from gluten. This banana bread tastes just as good as any classic recipe, except it’s gluten-free. This recipe will quickly become a family favourite and you’ll find yourself making it time and time again. Full of delicious and warming flavours like cinnamon and soft brown sugar, they pair perfectly with the banana in this recipe for spongey, soft and utterly irresistible banana bread. Just make sure you use bananas that are very ripe – even if you think they are overripe, they’ll work even better and add more flavour to your banana bread.

Gluten-Free Banana Bread

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8

Ingredients
  

  • 300 g gluten-free self-raising flour
  • 2 tsp gluten-free baking powder
  • 125 g soft brown sugar
  • 1/4 tsp ground cinnamon
  • 125 g butter melted, cooled slightly
  • 125 ml milk
  • 2 eggs
  • 3 large ripe bananas mashed
  • butter to serve
  • maple syrup to serve

Instructions
 

  • Preheat the oven to 170°C/325°F/Gas Mark 3. Grease a 21 x 11 cm (81⁄4 x 41⁄4 in) loaf tin. Line the base of the tin with baking paper.
  • Sift the flour, baking powder, sugar and cinnamon into a large bowl. In a separate bowl, whisk the butter, milk and egg together. Add the milk mixture to the dry ingredients with the mashed bananas. Use a wooden spoon to mix until well combined.
  • Pour the mixture into the prepared tin and smooth the surface with a spoon. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Set aside in the tin for 5 minutes before turning out onto a wire rack to cool. Serve warm or at room temperature. Cut into slices, spread with butter and drizzle with a little maple syrup.

Notes

Need more ideas for gluten-free baking? Take a look at our selection of gluten-free cakes and bakes
Create a smart shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free!

Gluten-Free Buckwheat Crepes

/in , , /by

Buckwheat pancakes are popular in the creperies of France and are usually served with a savoury filling or topping. Buckwheat flour is gluten-free and wheat-free as it’s not actually a form of wheat – it’s related to rhubarb. It has quite a strong nutty flavour which can be a bit overpowering when used on it’s own so for these crepes or galettes it is mixed with gluten-free plain white flour. Instead of topping the crepes you can fold them up into square parcels enclosing fillings such as ham and cheese, mushrooms and tomatoes, and then baked with a little cheese sprinkled on the top.

Gluten-Free Buckwheat Crepes

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 50 g buckwheat flour
  • 25 g gluten-free plain white flour
  • 1 egg beaten
  • 125 ml milk
  • A little sunflower oil for frying

Topping

  • 250 g spinach rinsed and large stalks removed
  • Grating of fresh nutmeg
  • 4 large eggs
  • 4 heaped tsp crème fraiche
  • Fresh chopped chives to garnish

Instructions
 

  • Sift the flours into a bowl, make a well in the centre and crack in the egg. Using a wooden spoon or balloon whisk gradually mix the flour into the eggs slowly adding the milk at the same time. Mix to make a smooth batter then beat in 50ml water. Cover and leave to stand for at least 30 mins or up to 2 hours.
  • Beat the batter again and if it has thickened on standing add a little more water. Heat a 23-25cm frying pan or pancake pan until hot. Grease it with a little oil and pour in enough batter, while swirling the pan, to thinly coat the base. Cook for 1 min until set and golden underneath, turn the crepe and cook for a further min. Slide the crepe onto a plate and keep warm in a low oven. Repeat with the remaining mixture to make 3 more crepes.
  • While the crepes are cooking, cook the spinach in a covered pan, without adding any extra water, for 1-2 mins until just wilted. Drain and season with grated nutmeg, salt and freshly ground pepper. Keep warm.
  • Fry the eggs in a little sunflower oil for about 3 mins until just set.
  • To serve, place each crepe on a plate and fold in the sides to make a square. Top each one with a spoonful of the spinach, a fried egg and a spoonful of crème fraiche. Sprinkle with chopped chives, to garnish.

Notes

You can freeze the cooked crepes (without the topping). Just interleave them with baking paper and wrap in foil or a freezer bag. Defrost and then reheat in a pan or in the oven.