Gluten Free

[dizzydixies]

I've got some gluten free recipes for baking but I'm being asked for more - does anyone have any favourites or a trusted book? thankss

I use Darina Allen's book. Nigella's almond and clementine/orange cake is always good. Failing that, I now just adapt normal recipes using Dove's Farm plain gf flour making the cake mixture slightly wetter than a normal cake mix.

I've got some of the Dove's Farm plain flour to try out this week.

Thank you for the suggestions

I'd recommend you use doves farm self raising gf flour in place of regular self raising flour. Add 1 tbsp liquid (lemon juice, water etc)for every oz of flour and make sure you whisk the mixture until it's got a smooth almost moussey look to it. Bear in mind that the mixture will be heavier than a regular cake mixture. I also add xanthan gum, although the SR flour already has some in it.

I'm not keen on any of the special gluten free cookbooks tbh.

All of Nigellas cakes have worked fine for me with Doves Farm SR flour. Am particularly fond of her cherry chocolate cake.

Theres a white chocolate and raspberry muffin recipe on here that is delish done gf, and a gf lemon cake made with mashed potato on the BBC good food site that is lovely

I too have recently discovered the Doves Farm SR flour. Dh used to buy the "white cake mix" or equivalent (Juvela or Glutafin) but tbh they were all overly-sweet.

Prior to meeting dh I was a firm fan of the BeRo cook book. The dds and I just use recipes from there now. The recipes are all far more familiar and easy to me than some of the more complex ones in the "special" cookbooks.

thanks all! am pleased to say that one of my most requested recipes worked out brilliantly using the Doves Farm flour I did add a little more liquid as recommended though. I also did a ground almond chocolate and raspberry one which was YUM!

pecanpie - does the xanthan gum make a huge difference?

Xanthan gum can help if your cake turns out too crumbly. On the downside, it can give things a rather weird rubbery texture if overused, so go carefully

right-o

I need a fail safe recipe gluten/dairy free for my friend's wee boys birthday - no pressure

Plain, chocolatey, fruity ? TBH, dairy free is not a problem at all in comparison to gf - trex makes fab cakes (actually is generally great), you can use rice/soy/almond milk and soy cream when necessary

dizzy I would just use a standard victoria sponge recipe but substitute dairy free spread for the usual butter/margarine/spread. And use the Doves Farm gf flour as noted above.

Icing sugar and water (or dairy free spread) can be used to ice the top. food colourings usually fine (in terms of dairy and gluten free!)

CMOT - I haven't been given any direction, just something nice!! He didn't like the one with nuts and fed them to the dog lol

Onepiece thank you - I was going to go lemon and use a lemon icing in a lemon sponge using the doves gluten free flour.

If he likes lemon, then the mashed potato lemon cake on the BBC food website is luvverly - really moist. I find a plain sponge does have a tendency to just get a bit crusty on the edges, which is OK, but not what you want in a birthday cake

I tried making this Lemon & Almond Polenta cake at the weekend from Nigella.

It was absolutely fatastic. Polenta is ground maize so completley gluten free.

Generally I just take recipes from normal cook books and use Doves Farm flour - especially their self raising flour and put some Xanthan Gum in to bind it.

I also make a nice flapjack out this ANZAC biscuit recipe but replace the oats with cornflakes and replace the flour/bicarb with Doves Farm GF self raising flour and put Xanthan Gum in.

brilliant, thanks guys!