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.