Make the most of the extra day and get baking your favourite gluten-free recipes.
Everyone loves cake and not being able to indulge can be depressing for those on a gluten-free diet. However, this does not have to be the case. By simply switching a few of the ingredients, cakes can still be tender, moist, richly flavoured and crumbly when made with gluten-free flours – if you use a mixture of neutral flavoured flours.
The best mixture is 50% rice flour, 25% cornflour and 25% ground almonds. Rice flour provides the neutral flavoured base, ground almonds add richness and moisture and cornflour lightens the consistency. Potato flour is an ideal substitute for wheat flour in cakes with a moist, soft texture such as brownies. Eggs and extra baking powder are essential to bind, moisture and lighten cakes made with gluten-free flours. The general rule is to add 3 eggs for every 110g/ 4 oz of flour used, with produces a feather-light cake with a spongy texture.
It’s important to check the labels of powdery ingredients such as baking powder, icing sugar and spices, as they are sometimes mixed with wheat flour to prevent lumps forming.
Here are a couple of our favourite baking recipes from Genius Founder, Lucinda’s cookbook “How To Cook For Allergies” as well as a link to our “Let’s Bake Gluten Free” board on Pinterest.
Banana, Cinnamon and Honey Cake
This moist, light cake is gluten, wheat, dairy, soya and nut free. It’s a great recipe to make with children and is perfect for birthday parties.
- 110g/ 4oz rice flour
- 55g cornflour
- 55g ground almonds
- 2 tsp gluten-free baking powder
- 1 tsp ground cinnamon
- 110g/ 4oz diary free margarine
- 85g/ 3oz soft dark brown sugar
- 2 tbsp honey
- Finely grated zest of 1 orange
- 4 ripe bananas, mashed with a fork
- 1 beaten egg
- 85g/ 3oz sultanas
- Preheat the oven to 170 degrees C/ 325 degrees F/ gas mark 3. Grease a 900g/ 2lb loaf tin and line it with oiled greaseproof paper.
- Sift the flours, baking powder and cinnamon into a bowl.
- Add the butter, sugar, honey, grated orange zest and egg to the dry ingredients and whisk together until the mixture is smooth.
- Fold in the mashed banana and sultanas. The mixture should be soft enough to fall slowly from a spoon. If the mixture is too firm, stir in a tablespoon of dairy-free milk
- Spoon into the loaf tin, level with the back of a spoon and bake for 45 mins to 1 hour, or until springy in the centre. Insert a skewer into centre – if it comes out clean the cake is ready.
- Leave to set for 5 minutes in the tin then run a knife around the cake to loosen it; turn it out onto a wire rack. The cake can be stored for up to three days in an airtight container or wrapped well in clingfilm and frozen.
Chocolate Chip Cookies
These deliciously chewy cookies can be adapted very easily for gluten and dairy-free diets.
- 110g/4oz dairy-free margarine
- 110g/4oz granulated sugar
- 110g/ 4oz soft light brown sugar
- 1 egg, beaten
- 85g/ 3oz rice flour
- 85g/ 3oz cornmeal or ground almonds
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp dairy-free milk
- 85g/ 3oz good quality dark chocolate, roughly chopped
- Preheat the oven to 180 degrees C/ 350 degrees F/ gas mark 4. Line 3 baking sheets with oiled greaseproof paper and shake a spoonful of cornmeal or rice flour over the baking try until the oil is evenly covered. Tip away any excess.
- Beat the butter and sugars with a wooden spoon or electric whisk until pale and fluffy. Add the egg and beat well.
- Sieve the flour, baking powder and salt into the bowl and whilst into the beaten butter mixture. Stir in the tablespoon of milk and the chopped chocolate.
- Leaving a wide gap between cookies, spoon no more than 6 heaped teaspoons of the mixture onto each lined baking tray, as the dough spreads as it cooks.
- Bake for about 15 minutes or until the cookies are lightly browned and just set in the centre. Do not over-cook the cookies or they will lose their chewiness.
- Leave them to set on the baking tray for 30 seconds then transfer to a wire rack to cool. The cookies are best served freshly made but store well for up to two days in an airtight container. They can also be frozen, sealed in plastic bags.
If you’re looking for gluten-free red velvet cakes, lemon cakes, biscuits or just some inspiration for what to bake this weekend head over to our “Let’s Bake Gluten Free” Pinterest board where you’ll be sure to find something to get your mouth watering.