Posts

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 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 Chocolate Brownies

/in , , /by

These gluten-free chocolate brownies are squidgy, fudgy cubes of joy. The simple batter is hugely versatile, so you can try adding your favourite nuts, dried fruits or sweets to create new flavour combinations. Extra chocolate chunk are optional but come highly recommended!

Gluten-Free Chocolate Brownies

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 24

Ingredients
  

  • 200 g bar plain chocolate
  • 250 g butter
  • 4 medium eggs
  • Few drops of vanilla extract
  • 300 g caster sugar
  • 125 g gluten-free plain flour eg, Doves Farm
  • Icing sugar for dusting

You will need

  • 28 x18cm 11x7in oblong tin, lined with baking parchment

Instructions
 

  • Set the oven to 190°C/375°F/Gas Mark 5.
  • Melt the chocolate and butter, either in a bowl in a microwave oven or over a pan of hot water. Lightly beat in the eggs and vanilla extract. Add the sugar and flour to the bowl and stir to combine all of the ingredients. Spoon the mixture into the lined cake tin and level the surface.
  • Bake in the centre of the oven to 40-45 mins, until just set to the touch in the centre. Remove from the oven and leave to cool in the tin for 5-10 mins. Transfer to a wire rack and leave to cool completely.
  • Dust brownie with icing sugar. Cut into 24 squares to serve.

Notes

Try swapping the plain chocolate for milk or white chocolate for a new twist!

Gluten and Dairy-Free Date and Pecan Brownies

/in , , /by

With chopped dates and pecan nuts, these dark chocolate brownies are a delicious snack for everyone, even those who are gluten or dairy intolerant.

Gluten and Dairy-Free Date and Pecan Brownies

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Servings 16

Ingredients
  

  • 150 g 5oz good-quality (70% cocoa solids) dark chocolate
  • 150 g 5oz dairy-free spread
  • 2 medium eggs
  • 175 g 6oz caster sugar
  • 90 g 3oz gluten-free plain flour
  • 60 g 2oz dates, chopped
  • 100 g 3½ oz pecan nuts, chopped
  • 18 cm 7in shallow square cake tin, lined with baking parchment

Instructions
 

  • Set the oven to moderate, gas 4 or 180°C. Break the chocolate into squares and melt in a bowl in the microwave or over a pan of simmering water. Beat in the dairy-free spread.
  • In another bowl, whisk the eggs and sugar until light and foamy. Stir in the chocolate mixture then the flour, dates and pecans.
  • Pour the mixture into the tin and level the top. Bake for 30-35 mins until just set in the middle.
  • Cool in the tin for 10 mins, then remove from the tin and place on a wire rack. Cut into 16 small squares.

Notes

You can serve these brownies warm, as a pudding, or cold, as a tea-time treat.

Gluten-Free Chocolate Cake

/in , , /by

Gluten-free chocolate cake is the perfect indulgence for someone who is gluten intolerant. It means you won’t have to miss out on enjoying your favourite cake any longer. Go on indulge yourself! Try this delicious gluten-free chocolate cake made with dark chocolate, vanilla and natural yogurt and served with fresh raspberries and a light dusting of icing sugar for an after-dinner dessert or with a cup of afternoon tea.

Gluten-Free Chocolate Cake

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 8

Ingredients
  

  • 125 g 4oz plain chocolate, broken up
  • 125 g 4oz butter, at room temperature
  • 100 g 3½oz light muscovado sugar
  • 100 g 3½oz golden caster sugar
  • 2 medium eggs lightly beaten
  • 100 ml 3½fl oz natural yogurt
  • 1 teaspoon vanilla essence
  • 200 g 7oz stoneground brown rice flour
  • 1½ level tsps gluten-free baking powder
  • 1 level tsp bicarbonate of soda
  • 200 g 7oz raspberries
  • 1-2 tbsps icing sugar sieved
  • 20 cm 8in spring-form tin, greased and lined with baking parchment

Instructions
 

  • Set the oven to 180°C/Gas Mark 4.
  • Put the chocolate into a heatproof bowl and microwave on High for 2 mins. Stir to check the chocolate has melted. Microwave for 30 seconds longer if needed. (Alternatively, put chocolate in a bowl over a pan of simmering water, until it melts.)
  • Cream the butter and sugars together, until light and fluffy. Gradually whisk in the eggs, add the chocolate, then mix in the yogurt and vanilla essence.
  • Fold in the flour, baking powder and bicarbonate of soda until combined. Spoon the mixture into the tin. Bake for 45 mins, then turn off the heat and leave the cake in the oven for 45 mins, to cool slowly.
  • Arrange raspberries on top of cake and dust with icing sugar. Cut into slices to serve.

Notes

The cake may sink if you take it out of the oven too soon – don't worry, it still tastes scrummy. Try filling it with fruit and serving as a pud

Gluten-Free Christmas Cake

/in , , /by

For those who have to follow a gluten-free diet, eating home-made cakes can be quite a challenge as many are made with wheat flour which is full of gluten. Nowadays it’s not too difficult to find gluten-free flours – most large supermarkets will have an aisle dedicated to special diet products. This Gluten-free Christmas cake uses both gluten-free flour and baking powder and the only thing to remember when baking with these products is to add a little extra liquid to the recipe. Store the cake in an airtight container for up to 2 weeks.

Gluten-Free Christmas Cake

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 15 mins
Servings 12

Ingredients
  

  • 350 g mixed dried fruit
  • 100 ml brandy or orange juice
  • 150 g butter softened
  • 150 g soft light brown sugar
  • 3 eggs beaten
  • Zest of 1 large orange
  • 50 g blanched almonds chopped
  • 50 g glace cherries halved
  • 2 tsp vanilla extract
  • 150 g gluten-free plain flour
  • 1½ tsp gluten-free baking powder
  • 2 tsp ground mixed spice
  • 1 tsp ground ginger
  • 100 ml milk

Instructions
 

  • Place the dried fruit in a bowl with the brandy or orange juice and leave to soak for 2 hrs or overnight.
  • Preheat the oven to 170°C/325°F/Gas Mark 3. Grease an 18cm round deep cake tin and line the base and sides with a double thickness of baking paper.
  • Place the butter and sugar in a large bowl and beat together until pale and creamy. Gradually beat in the eggs, adding a little of the flour is the mixture begins to curdle. Add the soaked fruit, orange zest, almonds, cherries and vanilla extract.
  • Sift together the flour, baking powder and spices and fold into the mixture with the milk. Spoon the cake mixture into the prepared tin and level the surface.
  • Bake for 1½-1¾ hrs until golden, firm to the touch and a skewer inserted into the cake comes out clean. Cool in the tin for 15 mins then turn out onto a wire rack and leave to cool completely.

Notes

Replace half the dried mixed fruit with finely chopped dried apricots and dates, if liked.

Gluten-Free Sponge Cake

/in , , /by

Need to cater for someone with a gluten intolerance? Cake isn’t off the menu! Try our basic gluten-free sponge cake for a delicious alternative

Gluten-Free Sponge Cake

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

Ingredients
  

  • 4 eggs
  • 165 g sugar
  • 150 g soy-free gluten-free plain (all-purpose) flour, sifted
  • 100 g strawberry jam
  • Pure icing sugar to serve
  • 300 ml pouring whipping cream

Instructions
 

  • Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour two 20cm (8in) round cake tins, then line the base with baking paper.
  • Beat the eggs and sugar in the small bowl of an electric mixer for about 6–7 minutes, or until light and fluffy. Very gently fold the sifted flour into the egg mixture alternately with 4 tablespoons hot water. Gently spread the mixture into the prepared pans.
  • Bake for about 25–30 minutes, or until lightly browned and the cakes have slightly left the side of the tins. Turn onto a wire rack to cool.
  • Whip the cream into stiff peaks.
  • Spread the jam over the top of one sponge, and top with the cream. Place the other sponge on top and dust with icing sugar.

Notes

Need more ideas for gluten-free baking? Take a look at our selection of gluten-free recipes

Gluten-Free Olive Bread

/in , , /by

Love bread but can’t eat gluten? Why not try making our delicious olive bread made from gluten-free flour. Add olives, rosemary and parmesan cheese to the bread mixture for extra taste.

Gluten-Free Olive Bread

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

Ingredients
  

  • 200 g 7oz gluten-free white bread flour (we used Doves Farm)
  • 1 level tsp salt
  • 1 tbsp gluten-free baking powder
  • 284 ml carton buttermilk
  • 3 medium eggs lightly beaten
  • 2 tbsp olive oil
  • 2 pitted green olives, sliced
  • 1 tsp freshly chopped rosemary leaves plus 1 sprig, leaves removed
  • 2 tbsp freshly grated Parmesan cheese
  • 900 g 2lb loaf tin, greased and strip-lined

Instructions
 

  • Set the oven to 180°C/Gas Mark 4. Put the flour, salt and baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil, and mix with a dough hook or the beater, to make a smooth batter.
  • Add the olives, chopped rosemary and 1 tbsp Parmesan cheese.
  • Pour the mixture into the prepared tin, sprinkle with the rosemary leaves and rest of the Parmesan. Bake for 50 mins, until a skewer inserted into the centre comes out clean.

Notes

This bread is delicious with a tomato and avocado salad.