BA for Gluten Free

GLUTEN FREE RECIPES

Gwendoline Hirst

Food you can eat

It comes as quite a shock to be diagnosed with Coeliac disease which is intolerence to Gluten in the diet. However, many more shops now sell gluten free products and, if you are not allergic to wheat, several manufacturers make gluten free wheat flour that makes very tasty bread suitable for sandwiches, as well as cakes and pastry.
Eating out can be a problem, but you could take some gluten free or GF biscuits or a scone when having coffee if none are available.
Get used to looking at the ingredient list when shopping for groceries, as products containing wheat, oats, barley, rye or malt are not suitable.
The NHS produces a leaflet giving lists of gluten free products, as many items, such as some stock cubes, may need to be changed. Ask at your local health centre.

Puddings

Lemon Cheesecake
Almond Tart
Apple Pudding
Creamy Trifle
Pineapple Pudding
Honey Ice Cream
Banana Pudding
Apricot Cream
Snow Queen Bombe
Christmas Pudding


LEMON CHEESECAKE

Serves 2 - 4

INGREDIENTS

BASE

75 gms. margarine.
3 tablespoon golden syrup.
350 gms. gluten free digestive biscuits.

METHOD

1. Liquidise or crush the biscuits. Pour into a bowl.
2. Heat the margarine and syrup in a pan or microwave for 1 minute until blended.
3. Stir in the biscuits.
4. Press the mixture into 3 x 15 cms. dishes.
5. Chill for 30 minutes.

CHEESECAKE

2 sachets powdered gelatine.
4 tablespoons water.
600 gms. medium or full fat soft cheese.
500 gms. Greek yogurt.
Juice and rind of 2 lemons or 2 tablespoons lemon juice.
175 gms. sugar.
2 eggs, separated.

METHOD

1. Put the water in a beaker or bowl, sprinkle the gelatine over and microwave for 30 seconds, or heat over a pan of water, stir well to dissolve.
2. Whisk the egg whites in a mixer or bowl until stiff.
3. Put the cheese, yogurt, lemon, sugar and egg yolks in a bowl or mixer. Beat well.
4. Stir in the hot gelatine. Beat well.
5. Stir in the egg whites.
6. Pour over the base.
7. Chill until set. These can now be served or frozen covered in cling film.
8. To serve from the freezer, thaw for at least 2 hours. Arrange raspberries, peaches, pears, mango slices or other fruit on top.


ALMOND TART

Serves 2 - 4

INGREDIENTS

PASTRY

225 gms. gluten free white mix.
50 gms. margarine.
50 gms. lard.
1 egg.
Water if necessary.

METHOD

1. By hand or use a mixer. Rub the margarine and chopped lard into the white mix until it resembles breadcrumbs.
2. Stir in the beaten egg. Add water if needed to make a stiff dough.
3. Knead on a board dusted with white mix.
4. Leave for 30 minutes in the fridge wrapped in cling film.
5. Roll out between two sheets of greaseproof paper dusted with white mix.

FILLING

110 gms. margarine.
110 gms. sugar.
1 egg.
50 gms. ground rice.
50 gms. ground almonds.
Almond essence.
Fresh or tinned apricots or pears.

METHOD

1. Line 3 x 15 cms. dishes with pastry.
2. Cream the margarine and sugar together.
3. Add the beaten egg.
4. Stir in the ground rice, ground almonds and essence.
5. Spoon onto the pastry cases.
6. Arrange apricot or pear halves on top.
7. Bake for 30 minutes at 180 C. 350 F. Gas 4

For Bakewell Tart spread the pastry case with jam then add topping.
Freeze the extra tarts.


APPLE AND GINGER PUDDING

Serves 2 - 4

INGREDIENTS

175 gms. gluten free white mix.
50 gms, margarine.
1 heaped teaspoon gluten free baking powder.
50 gms. dark brown sugar.
2 eggs.
3 pieces stem ginger, chopped.
1 tablespoon juice from the ginger.
1 cooking apple, finely chopped.

COOKING METHOD

Cooking time: 35 minutes. Oven 180 C. 350 F. Gas 4

1. Rub the margarine into the white mix and baking powder.
2. Stir in the brown sugar.
3. Mix in the beaten eggs.
4. Stir in the ginger and juice.
5. Spread the apples on the bottom of the dish.
6. Bake for 30 minutes at 180 C. 350 F. Gas 4


CREAMY TRIFLE

Serves 2 - 4

INGREDIENTS

3 gluten free sponge slices.
1 tin of fruit cocktail.
110 gms. raspberries.
10 fl oz. double cream.
2 tablespoons icing sugar.
Sherry to taste.

METHOD

1. Cut the sponges into four and place in a dish.
2. Pour over sufficient sherry to soak the sponge.
3. Drain the juice from the fruit cocktail and spoon onto the sponge.
4. Whisk the cream with the icing sugar until thick.
5. Stir in the raspberries.
6. Spread over the sponges and fruit.


PINEAPPLE PUDDING

Serves 2 - 4

INGREDIENTS

2 heaped tablespoons cornflour.
425 ml. creamy milk or evaporated milk.
50 gms. margarine.
2 tablespoons sugar.
1 egg, separated.
1 small tin pineapple chunks.

COOKING METHOD

1. Make a paste with the cornflour and milk.
2. Stir in the rest of the milk.
3. Add the margarine.
4. Microwave for 2 minutes. Stir.
5. Microwave at 1 minute intervals, stirring each time until thick.
6. Add the sugar, egg yolk and pineapple juice.
7. Microwave 1 minute.
8. Stir in the pineapple.
9. Whisk the egg white with 2 tablespoons of sugar until thick.
10. Spread over the mixture. Grill to brown.


HONEY CRUNCH ICE CREAM

Serves 2 - 4

INGREDIENTS

10 fl.oz. double cream.
2 tablespoons icing sugar.
3 tablespoons honey.
6 gluten free Digestive biscuits.

METHOD

1. Whisk the cream and icing sugar until thick.
2. Stir in the honey.
3. Stir in the crushed digestive biscuits.
4. Pour into a freezer proof dish.
5. Freeze for 2 hours.
6. Stir.
7. Freeze until solid.
8. Remove from the freezer for a few minutes before serving.


BANANA PUDDING

Serves 2 - 4

INGREDIENTS

110 gms. gluten free fibre mix.
175 gms. gluten free white mix.
110 gms. margarine.
1 teaspoon gluten free baking powder.
2 eggs, beaten.
2 bananas, crushed.

COOKING METHOD

Cooking time: 30 minutes. 180 C. 350 F. Gas 4.

1. Cream the margarine and sugar.
2. Add the eggs, then the flour mixes and baking powder.
3. Stir in the bananas.
4. Spoon into a greased dish.
5. Bake until golden brown.


APRICOT OR PEACH CREAM

Serves 2 - 4

INGREDIENTS

1 large tin of evaporated milk or 10 fl.oz. double cream.
1 egg, separated.
1 400 gms. tin apricots or peaches.
1 sachet gelatine dissolved in 5 tablespoons hot water.
1 tablespoon sugar.

METHOD

1. Whisk the evaporated milk or cream until thick.
2. Mix the sugar and egg yolk. Microwave for 30 seconds or stir over a bowl of hot water.
3. Liquidise the fruit and juice.
4. Whisk the egg white with 2 tablespoons sugar until thick.
5. Add the yolk mix to the whisked milk or cream.
7. Stir in the fruit and egg white.
8. Fold in the gelatine. Whisk.
9. Refrigerate.


SNOW QUEEN BOMBE

Serves 2 - 4

INGREDIENTS

10 fl.oz. whipping cream.
1 egg, separated.
275 gms. icing sugar.
2 tablespoons icing sugar.
2 tablespoons white wine or sherry or honey.

METHOD

1. Make a meringue in the microwave. Whisk the egg white until stiff. Stir in 275 gms. sifted icing sugar. Roll out half, put onto greaseproof paper. Microwave for 2 minutes. Break into pieces.
2. In a bowl, whisk the egg yolk with 2 tablespoons icing sugar. Stir in the wine, sherry or honey.
3. Microwave for 1 minute. Whisk again.
4. Whisk the cream until thick. Stir in the egg mixture. Whisk.
5. Fold in the broken meringue.
6. Pour into a lightly oiled basin.
7. Cover and freeze.
8. Take out of the freezer 15 minutes before use.
9. Serve with raspberry or strawberry sauce.


CHRISTMAS PUDDING

Serves 6

INGREDIENTS

85 gms. or 3 oz. gluten free bread crumbs.
85 gms. or 3 oz. gluten free suet.
85 gms. or 3 oz. demarara sugar.
1 egg, beaten.
1 tablespoon. mixed spice.
227 gms. or 8 oz. mixed fruit.
57 gms. or 1 oz. chopped glacé cherries.
100 ml. or 2 fl. oz. sherry.
juice of 1 lemon.

METHOD

1. Grease a large ½ litre or 1 pt pudding basin.
2. Put mixed fruit, cherries, sherry and lemon juice in a bowl and then microwave for 3 minutes or heat in a pan for 5 minutes.
3. Put all the ingredients into a mixing bowl and mix well together.
4. Fill the basin three quarters full and cover well with greaseproof paper and completely cover in tin foil.
5 Steam the pudding for about 3 hours (remember to top up the water).
6. When cooked, cover with clean greased greaseproof paper and wrap in foil again.
7. Store in a cool, dry place.
8. To use the pudding, re-steam for about 1 hour and serve with brandy or rum butter or sauce or fresh cream. Alternatively microwave for 7 minutes on a high setting.

or pressure cook - with 1 litre or 2 pints of water.
1. Steam for 15 minutes without the weight.
2. Cook at low pressure for 1½ hours.


Keep watching there is more to come.


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