News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


Mother’s Day Afternoon Tea

 Need some ideas for a special gluten free afternoon tea this Mother’s Day? Try one, or all of these classic afternoon tea treats.  Gluten Free apple tea cake, lemon curd tartlet, our version of a crispy almond Bakewell Tart and a decadent chocolate brownie.  All can be made the day before, except the tea cakes, which are best eaten on the day they’re baked.

Mini gluten free apple tea cakes

100g butter 
¾ cup sugar
2 eggs, lightly beaten
⅔ cup milk
2 cups gluten free self raising flour
2 apples

Prepare apples:  Peel and quarter apples, then slice finely lengthways. Poach gently in a little water until soft, either in a saucepan over low heat, or in microwave for a couple of minutes. Set aside to cool.

Tea Cake:  
Preheat oven to 170℃.  
Cream butter and sugar.  Add eggs, mixing in a little flour to keep a good consistency.  Using a spoon, stir in milk and remaining flour a little at a time until combined. Spoon into greased mini cupcake tray and top with two slices of cooked apple. Bake in moderate oven approx 15-20 minutes. While hot, sprinkle with a little caster sugar and cinnamon if desired. Alternatively, cook as one larger cake for approx 40-45 mins. Best eaten on the day the cakes are baked. Can be refreshed in microwave, add some cream or ice-cream for a quick fix dessert!

Decadent gluten free chocolate brownie

½ cup gluten free plain flour
½ cup rice flour
½ teaspoon baking powder
cup cocoa powder
1 cup caster sugar
1 tablespoon desiccated coconut
2 eggs, lightly beaten
150g butter, melted
White or milk chocolate chips

Preheat oven to 170℃. Line a slice tray (I use 20cm x 20cm) with baking paper.  Sift flours, baking powder and cocoa into large bowl.  Add coconut and sugar and stir to combine.  Add eggs and slightly cooled melted butter to flour mixture. Stir until just combined.  Sprinkle chocolate chips across the base of the prepared tray and cover with brownie mix.  Bake for 20-25 mins.  Remove from oven allow to cool, cut into squares.

Gluten free Bakewell Tart

1 quantity of sweet shortcrust pastry (see recipe below)
120g unsalted butter
120g caster sugar
½ teaspoon vanilla extact
3 eggs
120g ground almonds
30g flaked almonds
½ cup raspberry jam
1 cup fresh or frozen raspberries 

Pastry Base: Preheat oven 150℃. Line a tart tin (I use 20cm x 20cm) with baking paper.  Place chilled pastry on a piece of plastic wrap and cover with a sheet of baking paper or plastic wrap to prevent sticking to rolling pin.  Roll pastry out to ½ cm thick. Line the tart tin with the pastry. Line with another sheet of baking paper and cover with pastry weights, dried beans or rice. Bake blind for 25 minutes then reduce the heat to 100℃. Remove the baking paper and weights and bake for a further 5 minutes until dry. Set aside to cool.

Filling:
 Using an electric mixer, beat butter, sugar and vanilla extract until light and fluffy.  Add eggs, one at a time, beating well and then stir in the ground almonds.  Spread raspberry jam across base of tart and scatter with raspberries.  Spread mix over raspberries and sprinkle with flaked almonds. Bake at 150℃ for 50 mins and tart is a golden brown. Serve sliced in squares either warm, or at room temperature. 

Lovely gluten free lemon tartlets 

The pastry bases for these lovely lemon curd tartlets can be used with numerous sweet fillings – jam, custard, fruit, frangipane….  This option uses a simple lemon curd, that is spooned into the pre-cooked bases as required. The pastry tart shells will keep for a week in an airtight container. The curd will keep for weeks in a sterilised jar, if refrigerated after opening.

Gluten free lemon curd

4 egg yolks
140g caster sugar
60g unsalted butter, cut in small pieces
1 dessertspoon grated lemon rind
80ml lemon juice

Whisk egg yolks and sugar in a bowl until well combined, but not frothy.  Place in a heavy based saucepan, add butter, rind and juice.  Stirring constantly with a wooden spoon, bring to a simmer over medium heat until mix begins to thicken and tiny bubbles appear.  Remove from heat, still stirring. Allow to cool then transfer to sterilised jar.

Gluten free sweet shortcrust pastry

300g gluten free plain flour
1 tsp xanthan gum (see note)
½ cup gluten free icing sugar
160g butter, chopped
1 egg white

Sift flour, xanthan gum and icing sugar and place in a food processor.  Add chopped butter and using the pulse button, process until mixture resembles breadcrumbs.  Add egg white and pulse until combined. Place the dough on a piece of plastic wrap lightly dusted with GF flour and using hands gently shape into a disc. Cover with plastic wrap and chill in the fridge for 30 mins.  Place pastry on a piece of plastic wrap and cover with baking paper or plastic wrap to prevent sticking to rolling pin.  Roll out pastry thinly. Cut out rounds and place in greased tart trays. Bake at 170C for 15-20 mins until pastry is golden. Cool.

To assemble lemon curd tartlets When ready to serve, place a dessertspoon of curd filling in pastry cases, sprinkle with icing sugar if preferred.

Note: Xanthan gum is used as a binding agent in gluten free cooking. It is available from health food shops and some supermarkets. Guar gum can be used as a replacement.

 


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