Recipes from Gloriously Gluten Free

CARROT CAKE

Carrot cake 1

SERVES 8–10
COOKING TIME: 10 MINUTES

150 g (5½ oz) flour mix
180 g (6 oz) sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
80 ml (2½ fl oz) canola oil
40 g (1½ oz) sweetened soy yoghurt
2 eggs
200 g (7 oz) grated carrot

Icing
100 g (3½ oz) spreadable cream cheese
50 g (1¾ oz) butter
100 g (3½ oz) icing (confectioners’) sugar

Decoration
25 g (1 oz) crushed pistachios
Pecans
Toasted flaked coconut
Edible flowers

Preheat the oven to 180°C (350°F). Combine the flour mix, sugar, cinnamon, baking powder and salt. Add the canola oil, soy yoghurt, eggs and grated carrot.

Whisk until the batter is well combined and smooth.

Pour the batter into a greased loaf tin and bake for 40 minutes. Allow to cool.

Make the icing: beat the cream cheese, butter and icing sugar until creamy. Spread the icing over the top of the cake. Decorate with pistachios, pecans, flaked coconut and edible flowers.

Download printable recipe (PDF)

 
CHOCOLATE BROWNIE

Chocolate Brownie

SERVES 8–10
COOKING TIME: 25 MINUTES

RESTING TIME: 1 HOUR

200 g (7 oz) dark chocolate
200 g (7 oz) margarine
5 eggs
250 g (9 oz) sugar
200 g (7 oz) flour mix

Decoration
Fresh berries
Icing (confectioners’) sugar

Preheat the oven to 180°C (350°F). Melt the chocolate and margarine in a saucepan over low heat, mixing well. Combine the eggs and sugar in a mixing bowl and add to the melted chocolate and butter, whisking well. Add the flour mix, whisking to prevent lumps.

Pour the mixture into a greased cake tin (approximately 23 cm). Bake for 20 minutes. Let the brownie cool before turning it out onto a sheet of baking paper.

Decorate with fresh berries and icing sugar.

Download printable recipe (PDF)

 
LEMON TART

Lemon tart

SERVES 8
COOKING TIME: 20 MINUTES
RESTING TIME: 12 HOURS
500 g (1 lb 2 oz) shortcrust pastry (see page 24)

Filling
200 g (7 oz) sugar
3 eggs
50 g (1¾ oz) cornflour (cornstarch)
200 ml (7 fl oz) lemon juice
200 g (7 oz) butter, cut into cubes
Grated zest of 1 lime
Make the filling: heat the sugar, eggs, cornflour and lemon juice in a heatproof bowl sitting over a saucepan of gently simmering water (don’t let the base of the bowl touch the water). Cook, stirring with a spatula, until thick and creamy.

Remove the bowl from the pan, add the butter and stir until melted. Set aside in the refrigerator overnight.

The next day, preheat the oven to 180°C (350°F). Blind bake the tart shell for 10–12 minutes. Allow to cool.

Spread the lemon filling in the tart shell. Scatter the lime zest on top.

SHORTCRUST PASTRY
MAKES 1 KG (2 LB 4 OZ) PASTRY DOUGH
COOKING TIME: 10 MINUTES
RESTING TIME: AT LEAST 12 HOURS

300 g (10½ oz) rice flour
100 g (3½ oz) potato starch
150 g (5½ oz) almond meal
200 g (7 oz) icing (confectioners’) sugar
3 eggs
300 g (10½ oz) cold butter or cold margarine, cut into small cubes

Whisk together the rice flour, potato starch, almond meal and icing sugar. Add the eggs and mix well. Add the butter cubes and mix until you have a smooth and homogeneous dough. Set aside in the refrigerator for at least 12 hours before rolling it out to line a tart tin (approximately 25 cm).

Preheat the oven to 180°C (350°F). Blind bake the pastry shell for 10 minutes before filling.

Download printable recipe (PDF)

 
MATCHA CREAM PUFFS

Matcha Cream Puff Image

SERVES 4–6
COOKING TIME: 30 MINUTES

Choux pastry
250 ml (9 fl oz) water
6 g (¹⁄8 oz) salt
100 g (3½ oz) butter or margarine
150 g (5½ oz) flour mix
5–6 eggs
Icing (confectioners’) sugar

Matcha cream
100 g (3½ oz) single (pure) cream
200 g (7 oz) mascarpone cheese
15 g (½ oz) sugar
15 g (½ oz) matcha powder
Preheat the oven to 200°C (400°F). Combine the water, salt and butter or margarine in a saucepan and bring to the boil. When the butter has melted, add the flour mix to the boiling butter mixture and quickly mix with a spatula until the mixture is well combined and comes away easily from the side of the pan. Pour into a mixing bowl and add the eggs, mixing with the spatula until smooth. Spoon the dough into a piping bag fitted with a 1 cm (½ inch) plain nozzle.

Pipe small balls of choux onto a baking tray lined with baking paper. Bake for 30 minutes. Let the balls cool before cutting off the top third of each puff.

Make the matcha cream: whisk the well-chilled cream with the mascarpone until light and airy, then add the combined sugar and matcha powder. Spoon the cream into a piping bag fitted with a 1 cm (½ inch) star nozzle and pipe into the choux. Replace the lids and dust with icing sugar.

Download printable recipe (PDF)