Seeking a delicious Gluten free Recipe

strawberry12, Jan 3, 3:47am
Hi my 14yr old Daughter is Gluten - free, & we would like to try something new, & exciting for her. P.s She loves chocolate :)

strawberry12, Jan 3, 3:48am
Help us look for yummy new recipes for Gluten _ Free

buzzy110, Jan 3, 3:54am
Here are some I have saved over the years. I cannot remember if I have made any of them.

FLOURLESS CHOCOLATE CAKE

1/3 cup (35g) Cocoa Powder
1/3 cup (80ml) Hot Water
150g Dark Eating Chocolate – Melted
150g Unsalted butter – Melted
1 1/3 Cups (275g) Firmly packed Brown Sugar
1 cup (110g) Hazelnut Meal
4 Eggs – Separated

Method
Preheat oven to moderate
Grease deep 20cm-round cake tin. Line base and sides

Combine cocoa and Water in large bowl
Stir until smooth
Add Chocolate, Butter, Sugar and Hazelnut Meal
Stir until combine
Stir in egg yolks, one at a time stirring well after each addition

Beat egg white in small bowl with electric mixer until soft peaks form
Fold, in two batches, into chocolate mixture

Pour mixture into prepared tin
Bake, uncovered, in moderate oven about 1¼ hrs
Cool in pan
Serve with berries and Thickened cream and dusted with sifted Cocoa Powder

buzzy110, Jan 3, 3:55am
MEXICAN CHOCOLATE CAKE
175gBlanched Almonds
4Large Eggs – Separated
170gCaster Sugar
75gPlain Chocolate – Grated
Zest of2 Oranges
1TblspnGround Cinnamon
2TblspnsOrange Juice

Glaze
140g Plain Chocolate – Broken into pieces
150ml Sour Cream
½ Tblspn Caster Sugar

1Toast Almonds in a dry frying pan over low heat. Watch or they’ll burn
2.Cool then grind in a food processor
3.Beat Egg Yolks with half the Sugar (85g) until paile and fluffy
4.Beat Egg Whites, gradually adding remaining sugar until soft peaks form
5.Stir Almonds, Chocolate, Orange Zest, Cinnamon and Orange Juice into
beaten egg yolks
6.Using a large, Metal Spoon, add a third of the egg whites to chocolate mixture and
gently fold in
7.Add the rest and fold in
8.Pour into a buttered and base-lined 20cm tin
9.Bake at 180oC (Mark 4) for 35-40mins till cake just leaves sides of tin
10.Turn out cake onto rack and cool

Glaze
1. Put Chocolate in a bowl set over a pan of simmering water
2. Add Sour Cream and Sugar and melt everything together
3. Stir well to combine
4. Take off heat and leave to cool and thicken
5. Spread over cake using a palette knife dipped in hot water
6. Decorate with candied orange and cinnamon

buzzy110, Jan 3, 3:56am
CHOCOLATE PAVLOVA
With Raspberries
Preheat oven to 160oC or 140oC fan forced
6 Egg Whites
1½ Cups (330g) Caster Sugar
¼ Cup (25g) Cocoa Powder - sifted
1 tspn Balsamic Vinegar
50g Dark Chocolate – finely chopped
To Serve
2 Cups (500g) Mascarpone
¼ Cup (60ml) Milk
240g Fresh Raspberries (or Strawberries)
Decoration Dark Chocolate Curls
Method
1 Line oven tray with baking paper. Mark a 22cm circle on paper. Grease and dust with cornflour and shake away excess
2 Beat Egg Whites in large bowl until soft peaks form
3 Gradually add Sugar, beating between each addition
4 Gently fold in sifted Cocoa, Vinegar and chopped Chocolate
5 Smooth onto prepared paper inside ring, smoothing top and sides
6 Place in oven and immediately reduce temperature to 120oC or 100oC fan forced
7 Bake for about 1¼ to 1½hrs or until dry to touch.
8 Turn oven off and cool pavlova in oven with door ajar
To Serve
9 Whisk Mascarpone in a bowl and gently whisk in enough Milk to form a soft consistency – Mascarpone varies in texture so add gradually and only if needed
10 Spoon onto pavlova and sprinkle with Berries
11 Decorate with extra Chocolate if desired

buzzy110, Jan 3, 3:59am
ALMOND MERINGUE CAKE
With Whipped Cream & Orange
HAZELNUT MERINGUE CAKE
With Whipped Cream & Raspberries

4 Egg Whites
250g Caster Sugar
1 tspn Vanilla Essence
½ tspn Vinegar
125g Ground Toasted Almonds or 125g Ground Toasted Hazelnuts

Filling
200ml Whipped Cream
3 Oranges peeled with knife and cut into segments OR Raspberries

To Serve – Dust with Icing Sugar

Method
1. Line two 20cm loose-bottomed tins with baking paper and butter and dust with flour the sides
2. Preheat oven to 170oC
3. Whisk Egg Whites till stiff and fold in Caster Sugar a bit at a time
4. Continue beating to keep stiff and add Vanilla Essence and Vinegar
5. Fold in Nut Meal
6. Divide evenly between the two tins
7. Bake 30-40mins till golden
8. Remove from tins immediately
9. Remove paper from bottoms immediately to prevent sticking
10. Fill with Whipped Cream and Orange segments or Raspberries
11. Dust with Icing Sugar
Serves 6-8

buzzy110, Jan 3, 4:00am
CHOCOLATE MACAROON CAKE
200g Dark Chocolate
160g Butter
5 Eggs – Separated
1½ Cups Caster Sugar
1 Tblspn Brandy
2 Cups Dessicated Coconut

Method
1. Pre-heat oven to 170oC
2. Grease a 24cm Square Cake Tin
3. Melt Chocolate and Butter in large bowl over saucepan boiling water
4. Remove from heat. Stir in Egg Yolks, 1cup of the Sugar and Brandy
5. Lastly gently stir in Coconut
6. Whisk Egg Whites to soft peaks
7. Add remaining ½ cup Sugar slowly beating to combine
8. Gently fold Egg White mix into the Chocolate mix
9. Spoon into prepared tin and bake 50mins till risen and firm
10. Dust with Cocoa Powder once cold and slice to serve

buzzy110, Jan 3, 4:04am
And then there are always things like caramel, creme brulee and creme caramel.

bev00, Jan 3, 11:12am
recycling

marcs, Jan 3, 12:40pm
This is a cake I make for restaurants that I sell cakes to. It is just a base mixture and you add flavours to it.

6 eggs
225g of castor sugar
250g of ground almonds
1 heaped tsp of baking powder (Gluten free if you prefer)

Mix eggs and sugar till combined then add the dry ingredients.

Flavours,

Add 200g of frozen Raspberries. You can also take out 70g of almonds then add 70g of shredded coconut.
Or
Zest 2 oranges then peel off the white pith. Put peeled orange and zest in a blender and blitz. Add to the mixture. Can also add some cocoa to make a Jaffa cake.
Or
use limes, Peaches, pear and vanilla bean.

rainrain1, Jan 3, 6:44pm
Ginger Crunch is much crunchier made with gluten-free flour, as are chocolate chip cookies.

Gluten-Free Ginger Crunch
2 1/2 cups gluten free flour, sifted
1 cup caster sugar
2 teaspoons ground ginger
1 teaspoon baking powder
250 g cold butter cubed

Ginger Icing
15 g butter
1/4 cup golden syrup
1 1/2 tablespoon ground ginger
1 1/2 cups icing sugar sifted

Preheat oven to 180 deg C. Place the flour, sugar, ginger and baking powder in the processor and pulse to combine. Add butter and process until mixture looks like fine breadcrumbs. Press into a 20cm x 30cm tin lined with baking paper. Bake 35 - 40 minutes until golden.

Icing
Place the butter, syrup and ginger in a saucepan over a medium heat and cook, stirring constantly, for 2-3 minutes or until butter has melted. Stir through the icing sugar and pour immediately over the slice. Refrigerate for at least an hour, or until the icing is set.

gaspodetwd, Jan 3, 6:46pm
Is she a nut fan too! If so I can post my recipe for nutella tarts.

bedazzledjewels, Jan 3, 7:31pm
If you love chocolate, it's hard to go past a damn good chocolate mousse.

hesian, Jan 3, 7:53pm
Many of your standard recipes will work if you substitute all gluten ingredients for gluten free versions eg Binn Inn flour mix. But you have to DOUBLE the amount of BAKING POWEDER in and watch the cooking time - usually a little less although not much.(I use one of those timers to remind me to check.)
Biscuits dont work quite as well but there are recipes about for them.With pastry etc it depends if she is also dairy free (there is a link of some sort between the dairy and gluten molecule which causes issues for some people).Pastry not so easy without dairy.Happy eating.

sabbah1, Jan 4, 8:25am
Marc's could you please tell us temperature and how long to cook for!
Thanks!

marcs, Jan 5, 3:02am
Whoopsies. If baking a whole cake around 175c fan forced oven. Check in an hour but may need longer. I use industrial ovens and they cook a lot faster. If it starts browning too quickly, cover with foil but try on to open the oven before 30 minutes of the mixture will sink. If you don't have fan forced then 190c.

cookessentials, Jan 5, 5:33am
Have you heard of Sue Shepherd! She has a number of great gluten free books. I hve one called The Gluten-Free Kitchen which covers plate free food, salads, soups, mains, four comforting sides, four puddinngs and baking. Some examples of baking are: panforte, coffee & pecan cake, butterfly cupcakes, moist family chocolate cake, lime and coconut muffins etc.

marcs, Jan 6, 3:02am
Whoopsies. If baking a whole cake around 175c fan forced oven. Check in an hour but may need longer. I use industrial ovens and they cook a lot faster. If it starts browning too quickly, cover with foil but try on to open the oven before 30 minutes of the mixture will sink. If you don't have fan forced then 190c. Use 20cm cake tin. If using 23 cm then make 1.5 times the mixture.

buzzy110, Jan 3, 3:54am
Here are some I have saved over the years. I cannot remember if I have made any of them. I usually make a cake when I am visiting a friend who is coeliac or she comes to stay with us.

FLOURLESS CHOCOLATE CAKE

1/3 cup (35g) Cocoa Powder
1/3 cup (80ml) Hot Water
150g Dark Eating Chocolate – Melted
150g Unsalted butter – Melted
1 1/3 Cups (275g) Firmly packed Brown Sugar
1 cup (110g) Hazelnut Meal
4 Eggs – Separated

Method
Preheat oven to moderate
Grease deep 20cm-round cake tin. Line base and sides

Combine cocoa and Water in large bowl
Stir until smooth
Add Chocolate, Butter, Sugar and Hazelnut Meal
Stir until combine
Stir in egg yolks, one at a time stirring well after each addition

Beat egg white in small bowl with electric mixer until soft peaks form
Fold, in two batches, into chocolate mixture

Pour mixture into prepared tin
Bake, uncovered, in moderate oven about 1¼ hrs
Cool in pan
Serve with berries and Thickened cream and dusted with sifted Cocoa Powder