Baking without the gluten - recipes

Chocolate beetroot volcanoes. Picture: Bongiwe Mchunu

Chocolate beetroot volcanoes. Picture: Bongiwe Mchunu

Published Jun 23, 2014

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MOCHA CAKE

200g dark chocolate, chopped

15ml coffee powder

250ml boiling water

10ml vanilla essence

200g butter

375ml unrefined white sugar

3 eggs

500ml gluten-free cake flour mix

5ml gluten-free baking powder

5ml bicarbonate of soda

5ml xanthan gum

Icing

250ml sifted icing sugar

30ml strong brewed coffee

Put the chocolate into a bowl. Dissolve the coffee in the boiling water and add the vanilla essence.

Pour this over the chocolate and set aside until it has melted.

Cream the butter and sugar very well until light and creamy. Add the eggs, beating well after each addition. Sift the flour, baking powder, bicarbonate of soda and xanthan gum.

Add to the creamed mixture alternately with the chocolate mixture. Spoon into a well-greased 20cm ring pan. Bake at 180°C for 30 to 40 minutes or until a skewer inserted into the cake comes out clean.

Remove from oven and turn the cake on to a cooling rack. When the cake is cold drizzle with the icing.

ICING: Mix icing sugar with enough of the coffee to make a thick icing.

* Nature’s Choice gluten-free cake flour mix and xanthan gum are available from health food stores and from most supermarkets, in their health food sections.

 

FRENCH LOAVES

Makes 2

375ml warm water

30ml unrefined white sugar

10g sachet instant yeast

750ml rice flour

250ml tapioca flour

50g butter, melted

2 eggs, beaten

5ml vinegar

extra melted butter for brushing

sesame seeds

Mix the water, sugar and yeast and set aside until the mixture becomes frothy.

Combine the flours in a mixing bowl and add the butter, eggs, vinegar and yeast mixture.

Mix well to form a dough that is soft but not sticky.

Add more flour if necessary. Shape the dough into two logs and place on a baking tray lined with non-stick baking paper.

Brush with melted butter and sprinkle with sesame seeds.

Cover the tray lightly with cling film and set aside in a warm place for 30 to 40 minutes to rise.

Bake at 200°C for 30 to 40 minutes until golden brown and a skewer inserted into the loaves comes out clean.

Remove and cool. Best eaten on the day it is made.

 

BANANA COCONUT CAKE

375ml gluten-free cake flour mix

150ml polenta

5ml gluten-free baking powder

5ml xanthan gum

3 eggs

375ml unrefined white sugar

125ml oil

3 bananas, mashed

80ml milk

5ml vanilla essence

125ml desiccated coconut

Icing

80g butter, softened

125g thick cream cheese

500ml sifted icing sugar

5ml vanilla essence

toasted coconut flakes for decorating

Sift the cake mix, polenta, baking powder and xanthan gum into a bowl.

Beat the eggs and sugar with an electric mixer until thick and pale. Beat in the oil.

Combine the bananas, milk and vanilla essence and add to the egg mixture alternately with the sifted dry ingredients.

Fold in the coconut.

Pour into a greased and lined 20cm cake pan.

Bake at 160°C for 60 to 70 minutes or until a skewer inserted into the cake comes out clean.

Cover the cake with foil if it starts getting too brown in the oven.

Remove and cool. When cold, spread the cake with the icing and sprinkle with coconut flakes.

ICING: Cream the butter and cream cheese until light and fluffy.

Beat in the icing sugar and vanilla to make a spreadable icing.

 

CHOCOLATE BEETROOT VOLCANOES

Makes 6

3 eggs

60ml castor sugar

60g butter

200g dark chocolate, chopped

1 beetroot, cooked and puréed (about 60ml)

60ml rice flour

pinch salt

In the bowl of an electric mixer, beat the eggs and sugar until pale and thick.

Meanwhile, combine the butter and chocolate in a heatproof bowl and melt them together over a saucepan of simmering water.

Add to the beaten eggs together with the beetroot purée, rice flour and salt. Mix until combined.

Divide the mixture into six well-greased ramekins and place on a tray.

Bake at 180°C for 8 to 10 minutes. They should be soft in the middle.

Remove from the oven and stand for about 5 minutes before turning out.

Serve with whipped cream.

 

ANGELA DAY

* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected].

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