Best ever gluten-free gingerbread cake
This is the ultimate special occasion food in our house so I had to find a workable recipe. It took several goes but below is the best of the best. Personally I think it is just half a tin of golden syrup held together with a bit of flour, but apparently that's how it is meant to be. Many thanks to my mother-in-law for sharing the original recipe. It is possible without a kitchen mixer, but it's a lot easier with one. Beating the egg whites separately is not crucial but it does seem to make a lighter consistency
220 g brown sugar
170 g butter
340 g golden syrup
300 g good quality gluten free flour mix
1 tsp xantham or guar gum if your mix doesn't contain it
1 TBS coconut flour and 1 TBS potato flour (if you don't have these, just increase the amount of gf flour mix)
50 g buckwheat flour (if you don't have this, just increase the amount of gf flour mix, should total 375g)
1/2 tsp salt
1/4 tsp ground cloves
3 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
3 eggs, separated (or not separated if you are in a hurry)
280 mls lactose free milk, warmed
Heat oven to 160 degrees celsius
Grease and/or line a tin, I find silicone ring tins work best for gluten free cooking.
In a microwave proof jug combine the butter, sugar and golden syrup and heat until it can be all mixed together easily but do not boil.
Put all dry ingredients into your kitchen mixer and mix for a minute or so until properly mixed and possibly aerated.
Add the 3 egg yolks (or whole eggs if in a hurry), and mix, then pour in the sugar mixture slowly, and turn up speed and mix for a few minutes until smooth and a lighter colour.
Carefully add the warmed milk (it will splash if you hurry) and mix on a low speed until smooth.
If you didn't add the whole egg, then in a separate bowl beat egg whites until peaks form, and carefully fold them into the mixture.
Pour into cake tin and bake until a skewer comes out clean (ish). Usually 45 - 75 minutes depending on your tin. You may need to turn down the oven after the first half an hour if it is cooking too fast. In general, gluten free cakes need longer, cooler cooking than gluten cakes.
We generally have this un-iced, but if you find it too plain-looking, then lemon icing goes well, as does ginger icing with crystallised ginger, or you could try cooked caramel icing, or just a sprinkling of icing sugar.
This is the ultimate special occasion food in our house so I had to find a workable recipe. It took several goes but below is the best of the best. Personally I think it is just half a tin of golden syrup held together with a bit of flour, but apparently that's how it is meant to be. Many thanks to my mother-in-law for sharing the original recipe. It is possible without a kitchen mixer, but it's a lot easier with one. Beating the egg whites separately is not crucial but it does seem to make a lighter consistency
220 g brown sugar
170 g butter
340 g golden syrup
300 g good quality gluten free flour mix
1 tsp xantham or guar gum if your mix doesn't contain it
1 TBS coconut flour and 1 TBS potato flour (if you don't have these, just increase the amount of gf flour mix)
50 g buckwheat flour (if you don't have this, just increase the amount of gf flour mix, should total 375g)
1/2 tsp salt
1/4 tsp ground cloves
3 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
3 eggs, separated (or not separated if you are in a hurry)
280 mls lactose free milk, warmed
Heat oven to 160 degrees celsius
Grease and/or line a tin, I find silicone ring tins work best for gluten free cooking.
In a microwave proof jug combine the butter, sugar and golden syrup and heat until it can be all mixed together easily but do not boil.
Put all dry ingredients into your kitchen mixer and mix for a minute or so until properly mixed and possibly aerated.
Add the 3 egg yolks (or whole eggs if in a hurry), and mix, then pour in the sugar mixture slowly, and turn up speed and mix for a few minutes until smooth and a lighter colour.
Carefully add the warmed milk (it will splash if you hurry) and mix on a low speed until smooth.
If you didn't add the whole egg, then in a separate bowl beat egg whites until peaks form, and carefully fold them into the mixture.
Pour into cake tin and bake until a skewer comes out clean (ish). Usually 45 - 75 minutes depending on your tin. You may need to turn down the oven after the first half an hour if it is cooking too fast. In general, gluten free cakes need longer, cooler cooking than gluten cakes.
We generally have this un-iced, but if you find it too plain-looking, then lemon icing goes well, as does ginger icing with crystallised ginger, or you could try cooked caramel icing, or just a sprinkling of icing sugar.
Gingerbread doughnuts
If you have any mixture left over, and happen to have a doughnut making machine, this recipe makes yummy mini doughnuts.
If you have any mixture left over, and happen to have a doughnut making machine, this recipe makes yummy mini doughnuts.
Mocha Mud Cake
Rich, moist and dense with no rising agents. This cake seems to work every time.
3 tablespoons strong coffee
200g dark chocolate bits
180g butter
1 tsp vanilla essence
35g cocoa powder
220g caster sugar
3 eggs
65g fine rice flour
45g potato flour
40g maize cornflour
1 tsp xantham gum
Preheat oven to 160 degrees celsius, prepare a 20cm cake tin
Melt and combine coffee, chocolate, butter, vanilla, and cocoa powder high over simmering water or carefully in microwave.
Place sugar and eggs in a large bowl and beat with electric beater on high for 3-5 minutes until light and fluffy. Gradually fold in chocolate minute and combine cautiously.
Sift flours and xantham gum, carefully fold into chocolate mixture
Pour into tin and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Remove and allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Rich, moist and dense with no rising agents. This cake seems to work every time.
3 tablespoons strong coffee
200g dark chocolate bits
180g butter
1 tsp vanilla essence
35g cocoa powder
220g caster sugar
3 eggs
65g fine rice flour
45g potato flour
40g maize cornflour
1 tsp xantham gum
Preheat oven to 160 degrees celsius, prepare a 20cm cake tin
Melt and combine coffee, chocolate, butter, vanilla, and cocoa powder high over simmering water or carefully in microwave.
Place sugar and eggs in a large bowl and beat with electric beater on high for 3-5 minutes until light and fluffy. Gradually fold in chocolate minute and combine cautiously.
Sift flours and xantham gum, carefully fold into chocolate mixture
Pour into tin and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Remove and allow to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Ideas for low FODMAP desserts
Not that we need dessert..... but it's nice sometimes.
Rice pudding made in the slow cooker with lactose free milk
Custard made with lactose free milk (I like the Alison Holst recipe best)
Coconut macaroons
Jelly (with no gluten or fructose)
Fruit salad with oranges, pineapple, kiwifruit and grapes (and strawberries if in season)
Fruit kebabs with the above fruit plus marshmellows
Banana split with lactose free icecream
Rhubarb and raspberry crumble
Lactose free yoghurt
Banana milkshake with lactose free milk
Chocolate popcorn
Not that we need dessert..... but it's nice sometimes.
Rice pudding made in the slow cooker with lactose free milk
Custard made with lactose free milk (I like the Alison Holst recipe best)
Coconut macaroons
Jelly (with no gluten or fructose)
Fruit salad with oranges, pineapple, kiwifruit and grapes (and strawberries if in season)
Fruit kebabs with the above fruit plus marshmellows
Banana split with lactose free icecream
Rhubarb and raspberry crumble
Lactose free yoghurt
Banana milkshake with lactose free milk
Chocolate popcorn