Archives for category: Gluten Free

I can’t believe we are in the home stretch to 2013. 2012 has passed way too fast for my liking. Looking back through the photos which have documented this year, I haven’t been baking or blogging about baking nearly enough.

And though this has been a recurring sentiment, I’m getting back in the proverbial (blogging) saddle. Christmas is coming and the goose is getting fat. There’s going to be a whole lot of baking, eating, sharing and best of all a big trip to the motherland.

Stay with me, dear readers… but in the meantime, here’s a taste of what went on in the downtime:

Victoria Sponge

Victoria Sponge in honor of the Diamond Jubilee. Recipe from Primrose Bakery Baking Book, although I used fresh strawberries in place of jam and Earl Grey/Lemon whipping cream. This was my first go at the traditional British cake. I was happy with the way it turned out and will most likely bake it again when tradition calls.

Hepburns

My baking book of the year is definitely ‘Baked In America‘ – maybe it’s because I’m American, but mostly because this is one AMAZING baking book. Recipes from this book are featured many times throughout the blog in 2012 and will continue to be featured in the future. One day I’ll finally make it to Chiswick to Outsider Tart and hopefully meet my baking heroes – the two Davids.

The brownies above are called Hepburns (Kate, rather than Audrey) and probably the best brownie recipe around. They make ideal treats for any occasion – school fetes, birthdays or general parties.

Chocolate Cherry Cheesecake brownies

Brownie tower

These Chocolate Cherry Cheesecake Brownies were made especially for my mother in law’s un-birthday party. As her party food was served buffet-style, I wanted to make a special desserty treat that attendees could eat as little or as much as they like. So these brownies were cut into 1.5 in squares and served on cake stands mixed with the Hepburns featured above.

Orange polenta cake

Another series of books which have inspired breakfasts, dinners and baking alike are the Leon books. The Orange Polenta Cake is from Leon – Baking & Puddings, book three, as featured in the ‘Teatime’ section. This cake is an ideal accompaniment to Earl Grey tea and also gluten-free!

Trish's Two Cents

Martin has been working on building a set of speakers over at his dad’s house. I like to take a baked treat when we go over. One weekend in September, Trish’s Two-Cents from Baked In America caught my eye and I had to give it a go. This is the best ‘pound-cake’ type cake I have ever had. It is definitely going to be in regular rotation for when cakes are called for.

Pumpkin pie

And last, but not least, in the baking recap is Pumpkin Pie. This is a recipe traditionally served at Thanksgiving, in fact was featured in my Thanksgiving blog post from 2011, but I am not celebrating Thanksgiving this year so it was moved to Bonfire Night. While this recipe is from the back of a Libbys can, it is home-made with love and reminds me of autumnal days past.

Watch this space for Christmas treats to come soon…

Mini G and I were invited to a friend’s house for a play date and I thought it would be nice to bring mini cupcakes for elevenses. Another friend of ours has a gluten intolerance, so I turned to Harry Eastwood’s Red Velvet and Chocolate Heartache as her recipes all feature the choice of using either rice flour for gluten free or plain flour for non gluten free.

Ingredients

Another brilliant feature of her recipes is that she substitutes various vegetables for butter. This particular one used butternut squash.

Butternut squash

cupcake batter

Mini cupcakes are perfect for elevenses. The kids love them and the go well with a cup of tea for the adults.

Baked cupcakes

I like to decorate the tops of cupcakes when I can. As this recipe was featuring vegetables in place of butter and rice flour instead of plain flour, I decided to use the recently launched Jealous Sweets, which are both gluten free and vegetarian friendly.

Jealous Sweets

The Jealous Gummy Heaven bears were a perfect topping for the kids and adults alike, they added colour and fun to the petite cakes.

Jealous Sweets on cupcakes

Yum… they went down a treat!

I invited some friends round to our house so that our kids could hang out together.  The boys are best mates at pre-school, but are now in different classrooms. Mini G  and his friend went upstairs to play with Lego® and cars while the adults got to hang out downstairs and enjoy grown up conversation with coffee, tea and cake.


A is wheat intolerant so I experimented with a new recipe for Flour Free Almond Sponge Cake out of Eric Lanlard’s Home Bake.  (This book is amazing and hasn’t steered me wrong yet!)

The secret ingredient for a flour-free cake is ground almonds.  Combining ingredients works a bit differently too from regular sponge cake.  Instead of creaming the butter and sugar, the recipe instructed mixing the eggs and sugar together and adding melted butter later.


On first attempt, I probably could have baked it at a lower temperature for a bit longer, but the results didn’t suffer from this.



I will definitely be adding this cake to my repertoire as it’s a cake anyone can enjoy.

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