GLUTEN & CASEIN FREE recipes
Foods Pure Pancakes cook in next to no time taste deliciously different.
the chickpea flour and salt into a bowl. Separately beat together egg,
soya milk and honey. Add gradually to the flour. Stir in 45ml/3tbsps melted
Pure. Reserve the rest. Blend to a smoooth batter. Strain through a fine
sieve. Leave to rest for 30 minutes. Brush a non-stick pan with a little
of the remaining melted Pure and heat. Stir the mix and pour a small ladleful
(45ml/33tbsps) of batter into the pan, tilting it to spread the mixture.
Cook until the pancake is set on top and golden underneath. Turn over
and cook the other side. To keep warm, interleave with baking parchment
and place in a warm oven. Serve with your favourite topping or filling.
quick and easy biscuit idea from Matthews Foods they taste scrummy.
Preheat the oven to 180C/350F gas mark 4. Grease the baking sheets with Pure. Cream the Pure and sugar until pale and fluffy. Gradually stir in the sieved flour and, using your hands, gather the mixture into a soft dough. Roll into small balls and place well apart on the baking tray. Flatten each ball with the palm of your hand. Bake for 1215 minutes until a pale golden colour. Cool for 5 minutes, then remove from the tray. Place biscuits on a wire rack to cool and firm.
Beat the eggs and sugar till very light and frothy. Add the ground almonds and beat well in. Turn into a greased flan dish. Bake at 180C for about 45 minutes. Serve cold sprinkled with castor sugar. Kathy Gold.
All in one Sponge Cake
all ingredients in a bowl and beat for 2 minutes using an electric mixer
or wooden spoon until the mixture is light and fluffy and a soft dropping
consistency. Divide into two 18cm/7in round lined tins. Bake in a pre-heated
oven at 180C/ 350F/gas mark 4 for 20-25 minutes, until golden brown. Remove
from tins and cool on wire tray. Sandwich together with jam or any other
gluten free filling.
Put all ingredients in a food mixer and beat for 30 seconds on a low speed until just combined. Pour into a greased loaf tin and bake for about 40 minutes at 180C/350F/gas mark 4. Remove from tin and cool on a wire rack.
Sieve flour, bicarbonate of soda, ginger and mixed spice together in a bowl. Melt margarine, syrup, treacle and sugar in a pan and add to dry ingredients. Add beaten egg and water and mix thoroughly. Place in a greased lined tin and bake for 1 hour at 160C/325F/gas mark 3.Turn out onto a wire rack but wait until it has cooled before peeling off the paper.
EASY CHICKEN BALLS
Combine all the ingredients into a bowl. Shape mixture into small balls, roll in gluten-free four to cover and then fry in olive oil or grapeseed oil until evenly browned, turning frequently.
UNA AND POTATO BAKE
onion and garlic in the oil in a frying pan. Add tomatoes and tomato purée
and simmer for about 10 minutes. Add tuna and herbs and cook for a further
5 minutes. Heat oven to a 180C 375F mark 5.
Put all ingredients in a food mixer and beat for 30 seconds on a low speed until just combined. Pour into a greased loaf tin and bake for about 40 minutes at 180C/350F /gas mark 4. Remove from tin and cool on a wire rack.
Put apples or rhubarb in an ovenproof dish and sprinkle with sugar. Rub rest of ingredients together until the mixture resembles breadcrumbs. Spoon the crumble mix over the fruit until covered. Bake in preheated oven at 180C/375F/mark 5 for 30-40 minutes.
Preheat oven to 180C/350F/gas mark 4. Grease a 9-inch square baking tray and line with baking parchment. Melt margarine and sugar in a saucepan. Remove from heat and cool slightly. Beat in the egg and vanilla essence. Stir in the flour, baking powder, cinnamon and raisins. Pour the mixture into the lined tin, level the surface and bake for about 20 minutes until the cake feels springy to the touch when pressed with a finger. Transfer to a wire rack and cut into squares when cold. These will freeze very well.
flour, sugar and baking powder into a bowl. Rub in the margarine. Mix
in the egg to make a soft dough. Roll out, cut into rounds and place on
a greased tray.
Purée all the ingredients in a food processor until soft. Season and add water if necessary. This will keep for several days in the fridge. Delicious on gluten free bread, biscuits, or crisps.
Beat egg yolks and sugar thoroughly. Dissolve gelatine in hot water. Add juice and gelatine to egg yolks and sugar. When beginning to set, add well beaten egg whites. BB Hants.