Recipes

Victoria sponge

Ingredients

150g butter

150g caster sugar

2 drops of vanilla extract

2 eggs

1 tsp baking powder

150g GF plain flour

3 tbsps milk

3 tbsps jam

1 tsp icing sugar

Method:

Cream the butter, sugar and vanilla together until light anf fluffy. Beat in the eggs one at a time. Beat in the baking powder, flour and milk. Divide the mixture between 2 oiled and lined 20cm or 8" round baking tins. Bake in a preheated oven at 190 degrees for 15-20 mins. Turn the cakes out onto a wire rack to cool. Spread jam on the top of one sponge and place on top of the other. Dust with icing sugar and serve.

Samoan Scones

Ingredients

200g GF self raising flour

50g block butter

1tbs sugar

125ml coconut milk

100g coconut flakes

Method:

Preheat the oven to 220 degrees or gas mark 7. Sieve the GF flour into the bowl. Rub the butter into the GF flour until it resembles breadcrumbs. Add coconut flakes and mix into the 'breadcrumb' mixture. Make a well in the middle of the flour and carefully pour in the coconut milk (save just a little for glazing.) Mix to form a soft dough. Place the dough on the lightly floured work surface and form a flat cake shappe approx 2cm thick. Shape the scones using a cutter. Place the scones on a baking tray covered with baking parchement and glaze with a little coconut milk and then sprinkle with coconut flakes.Place in the oven, remembering to wear oven gloves. Bake for 12-15 mins until golden brown. Allow to cool on a cooling rack and serve.

 

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