My weekend guest who is avoiding gluten is back. I made some more bread using the Phil Vickery app I reviewed which has turned out well – adding some fine cornmeal gave it a delicious taste.
But what for tea? I was keen to try out Dove Farm’s self raising flour which includes rice, potato, tapioca, maize and buckwheat. It has xanthum gum included which gives a spongy texture and raising agents. This flour is new to me, and I am very pleased with the results.
I adapted a recipe from the Cupcakes From the Primrose Bakery You would be very hard put to tell the cakes were made from anything other than standard wheat flour.
I have a set of Reusable Cupcake Cases which are marvellous ( a favourite gadget of ours). No need for wasteful paper cases. You can use gluten free plain flour and add 2 level teaspoons of baking powder, but do check that this is gluten free, some isn’t.
The recipe makes about 10 muffins depending on the size of your cases. Pre-heat the oven to 175 degrees.
- 175 grams of soft brown sugar
- 85 grams of butter
- 2 large eggs separated
- 50 grams of cocoa (preferably unsweetened). Make sure it is 100% cocoa
- 125 grams of Dove's gluten free self-raising flour
- Pinch of salt or squeeze of lemon
- 180 ml of evaporated milk
- 1 teaspoon of vanilla extract
- Preheat the oven to 170C
- Cream the butter and sugar together by hand or using a food processor or hand whisk.
- Add in the egg yolks, followed by the cocoa and self-raising flour. Mix well.
- Add in about ½ the evaporated milk, the vanilla and mix.
- Add more until the mixture is fairly loose but not runny.
- In a separate bowl, whisk the egg whites. When it starts to froth add a squeeze of lemon or pinch of salt. This helps the egg whites to froth well.
- Now you need to combine the two mixtures. Add one tablespoon of the egg whites to loosen the chocolate mixture. Then gradually fold in the rest of the egg white.
- Fill the muffin cases close to the top. Place in the oven. Check progress after about 10 minutes. In a fan oven they take about 12-15 minutes to cook, but this could vary depending on your oven. They are done when they are well risen and spring back up when you press lightly.
- Cool and cover with your favourite topping.
I am very keen to find a recipe which is gluten free, but I am also intolerant of eggs. Am desperate for the taste of cake again!! Any suggestions please ?
Hi Liz. The Vegan society has some suggestions of what to use instead of eggs.
Otherwise, I’d suggest using Dove Farm’s bread flour mix and add some dried fruit and spice for hot cross buns!
Do let me know how you get on if you try them!
Thanks for supporting the gluten free family.
Sounds delicious! Will have to try these 🙂
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