Johannesburg - Found in wheat, barley and rye, gluten is what gives dough elasticity. But if you can’t have it in your diet, Angela Day has sweet recipes for you.
Tips for baking gluten free
l COMBINE A VARIETY OF FLOURS: For the best baking results, blending flours produces a mix that most closely mimics all-purpose wheat flour. One recommended combination: a third part sorghum flour, a third part tapioca flour and a third part white rice flour. A variety of gluten-free flours are available, so experiment to discover the combinations you like best.
l ADDING FLAVOUR: Gluten-free wholewheat flours are stronger tasting and produce denser baked goods. When baking bread, use flours with a high-protein content to add flavour and texture. Mix up a batch and then store it in the fridge or freezer to extend the shelf life.
l TRY USING NUT FLOURS: Flavourful and nutritious almond, peanut, and hazelnut flours are all recommended for gluten-free baking and can add a rich, nutty flavour to flour blends. Their high protein content helps hold ingredients together. Nut flours are best stored in the freezer to give them a longer shelf life.
l USING THE GUMS: Adding xanthan or guar gum gives gluten-free dough the required “stickiness” or chewiness. A little goes a long way – use about 2ml xanthan gum per cup of flour.
l INCREASE THE BUTTER AND EGGS: Butter adds moisture and helps the flour hold together. The eggs serve as natural leaveners, adding moisture, volume and protein, which helps hold the mixture together.
l TRY PREMIXED FLOURS: This option is both easy and a time-saver. A prepared flour mix takes the guesswork out of creating your own combination. They are now widely available from health stores and most supermarkets in the health food section.
GLUTEN-FREE CHOCOLATE BISCUITS
Makes 20
125g butter
125ml brown sugar
1 egg
5ml vanilla essence
190ml gluten-free flour mix
125ml cocoa powder
3ml bicarbonate of soda
1ml xanthan gum
250ml white chocolate chips
Preheat oven to 180°C.
Line a baking sheet with baking paper and spray with non-stick cooking spray.
Beat butter and sugar together until creamy. Beat in the egg and vanilla.
Sift together the flour mix, cocoa powder, bicarbonate of soda and xanthan gum.
Beat into the creamed mixture. Add the chocolate chips.
Roll rounded tablespoons of dough into balls and place on the prepared baking sheet. Flatten slightly. Bake for 10 to 15 minutes.
Remove and cool on the tray for 5 minutes before transferring to a wire rack.
GLUTEN-FREE CARROT CAKE
4 extra-large eggs
250ml castor sugar
180ml sunflower oil
500ml gluten-free cake flour
5ml xanthan gum
10ml bicarbonate of soda
10ml ground cinnamon
5ml salt
750ml peeled and grated raw carrots
125ml pecan nuts, chopped (optional)
CREAM CHEESE ICING
80g butter
125g thick cream cheese
5ml vanilla essence
500ml icing sugar, sifted
Beat the eggs and sugar until thick and pale.
Beat in the oil.
Sift the flour, xanthan gum, bicarbonate of soda, cinnamon and salt and stir into the egg mixture.
Mix in the grated carrots and nuts.
Spoon the mixture into a 23cm-ring pan or two loaf tins (22 x 12 cm) sprayed with non-stick cooking spray and bake in a preheated oven at 160°C for 50-60 minutes.
ICING: Cream the butter and cream cheese. Add the vanilla and icing sugar to make a thick, fluffy icing.
Spread over the cooled cake. Decorate with nuts and chopped dried fruit.
GLUTEN-FREE LEMON AND POPPY SEED MUFFINS
Makes 12
347g packet of gluten-free basic muffin pre-mix
10ml lemon rind
30ml poppy seeds
2 eggs
30ml oil
250ml milk
LEMON SYRUP
60ml lemon juice
30ml sugar
Preheat the oven to 180°C and line a muffin pan with paper muffin cups.
Place the gluten-free muffin mix in a mixing bowl.
Add the lemon rind and poppy seeds.
In a jug, beat together the eggs, oil and milk and add it to the flour mix.
Stir just until mixture comes together, taking care not to over-mix.
Spoon the mixture into the prepared muffin cups and bake for 15-20 minutes or until a skewer inserted comes out clean.
Pour the hot syrup over the hot muffins before transferring them to a cooling rack.
LEMON SYRUP: Heat the lemon juice and sugar together over medium heat until the sugar has dissolved.
Bring the mixture to the boil for about a minute.
GLUTEN-FREE BLUEBRRRY PUDDING
125g butter
125ml coconut sugar
2 eggs
60ml buttermilk
160ml gluten-free self raising flour
60ml ground almonds
125g blueberries
SYRUP
80ml lemon juice
45ml castor sugar
Cream the butter and coconut sugar together until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the buttermilk.
Stir in the flour and the ground almonds.
Pour into a greased ovenproof dish.
Scatter over the blueberries and bake in a preheated oven at 180°C for 30-40 minutes, until done.
Remove and pour over the syrup.
SYRUP: Combine the lemon juice and sugar in a pot over medium heat. Stir until the sugar has dissolved.
Turn up the heat and boil for 1 minute.
l I used Nature’s Choice gluten-free self-raising flour
l Coconut sugar is available from Dis-Chem and health food stores.
GLUTEN-FREE CINNAMON ANGEL FOOD CAKE
250ml gluten-free cake flour
60ml cornflour
5ml cinnamon
5ml xanthan gum
200ml castor sugar
10 egg whites (300ml)
7ml cream of tartar
125m extra castor sugar
7ml vanilla essence
SPICED CREAM
250ml cream
60ml castor sugar
3ml cinnamon
raspberries, for decoration
Sift together the flour, cornflour, cinnamon, xanthan gum and the castor sugar.
Beat the egg whites with the cream of tartar until soft peaks form.
Gradually beat in 125ml castor sugar until the mixture is thick. Beat in the vanilla.
Add the flour in two batches and, using a large metal spoon, fold in carefully.
Spoon the mixture into an ungreased chiffon pan and bake at 180°C for 30-40 minutes or until a skewer inserted comes out clean.
Remove the pan from the oven, invert and leave to cool completely.
Carefully loosen cake from the sides of the pan, remove and turn on to a serving plate.
Cover with the spiced cream and raspberries.
For the cream, beat the cream, sugar and cinnamon until stiff.
l I used Nature’s Choice gluten-free flour mix
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