Method:
Pre-heat oven to 160C Grease and
cornflour a springform tin. Sift potato flour and baking powder together.
Beat egg whites until very stiff and transfer to a clean bowl. Beat egg
yolks and sugar together until thick. Stir in almond meal, potato flour,
salt and brandy until well mixed. You can use low speed on mixer. Gently
fold beaten egg whites into mixture until just combined. Pour mixture into
prepared tin and bake for approx. 45 minutes until golden in colour.
Banana Cake
This is a
very nice light textured banana cake.
Ingredients:
1/2
cup soft butter |
1-1/2 cups sugar |
2
eggs separated |
1
cup mashed ripe bananas |
4
tbs milk or buttermilk |
1
tsp baking soda |
1/8
tsp salt |
2
cups GF plain flour |
1/2
cup chopped nuts |
|
Method:
Grease a
loaf type pan and pre-heat oven to 180C / 350F. Cream the butter and slowly
add the sugar, blend until light and creamy. Beat the egg yolks and add one
at a time. Mix the bananas, milk, baking soda and the salt together.
Gradually add to the butter and sugar mixture. Stir in the flour and then
the nuts. Beat the egg whites and a few grains of salt until stiff. Fold
gently into the other mixture - do not stir. Place batter in loaf pan and
bake for 30-40 mins. Cake is done when a skewer comes out clean .
Note:
Adapted from Recipe 968 from Nutritious Recipes and Meals by Martin
Pretorius
Baked Cheesecake
Make this
the day before and refrigerate overnight.
Ingredients:
1
1/2 pkts GF Rice Cookies (app 250gm) |
130g
melted butter |
3
eggs |
600g
creamed cottage cheese |
1
cup caster sugar |
3/4
cup sour cream |
2
tsp finely grated lemon rind |
1/4
cup lemon juice |
Method:
Heat oven to 160C. Crush biscuits, using a food processor is the easiest
way. Mix together crushed biscuits and melted butter. Press mixture evenly
over the base & sides of a 20cm springform tin. Place tin in the freezer
until the biscuit mixture is hard. Place remainder of ingredients into the
bowl of an electric mixer and beat until mixture is smooth. Remove biscuit
base from freezer and place baking tin on an oven tray. Pour mixture into
biscuit base. Bake in oven for about 1 hour or until set. Cool the
cheesecake in the oven, leaving the oven door slightly ajar. Cover the
cheesecake and refrigerate for several hours or overnight. Leave the
cheesecake to stand at room temperature for approx. half an hour before
serving .Decorate with your favourite topping if desired.
Note:This
cheesecake can be frozen.
Cheesecake – not baked
This is
best made the day before unless you like a reeeaally soft cheesecake!
Ingredients:
1
pkt Gluten free Rice Cookies |
80g
butter |
1
tin sweetened condensed milk |
300g
creamed cottage cheese |
juice and pulp of 2 lemons |
4-5
drops of vanilla essence |
Method:
Crush biscuits, using a food processor is the easiest way. Mix together
crushed biscuits and melted butter. Press mixture into the base of a 20cm
springform tin. Place tin in the freezer until the biscuit mixture is hard.
Place remainder of ingredients into the bowl of an electric mixer and beat
until mixture is fluffy and smooth.
Spoon on top of biscuit base and smooth over. Refrigerate until firm
Decorate with your favourite indulgence. (Robert's is sprinkled cinnamon,
mine is strawberries. Goes well with fresh passionfruit pulp or, if you're
not gluten free, grated Peppermint crisp chocolate!)
This
can be made with Philadelphia Cream Cheese. If you prefer a firmer filling,
add a bit of gelatine to the mixture.
Fruit Loaf
This makes
a 750g loaf in a Breville Bread Maker.
Ingredients:
1/4
cup tapioca starch |
1/2
cup glutinous rice flour |
3/4
cup white rice flour |
3/4
cup besan flour |
3
tsp xanthan gum |
2
tbs dark brown sugar |
1
tsp salt |
1-1/4 tsp. yeast (fermipan) |
1cup
mixed dried fruit (and nuts if you like) |
1
tsp dutch cinnamon |
good
pinch nutmeg |
pinch ground cloves |
230ml water with 2tbs milk powder or lactose free milk |
2
tbs margarine or oil |
2
60g eggs beaten |
1
tsp vinegar |
Method:
Mix together all dry ingredients (except the fruit) in a bowl. Warm milk and
add to wet ingredients. Stir wet ingredients into dry ingredients until
thoroughly mixed. Place batter into pan of breadmaker. Bake on basic
setting, small loaf. When the machine beeps, add the fruit (or add to the
batter when mixing) This makes a rich slightly heavy fruit loaf.
Note:
the amount of fluids may need to be adjusted depending on the amount of
moisture in the flours and the humidity of the day.
Hazelnut Mocha Gateau
This is
definitely one for a dinner party when you need to impress! It takes some
time and effort but is well worth every bit of it! The cake is moist, the
cream filling delightful and the mocha icing is something to drool over! Bon
appétit. Enjoy.
Ingredients:
Cake
175g
finely ground walnuts |
150g
finely ground hazelnuts |
7 eggs -
separated |
salt |
4 tblsp.
GF breadcrumbs |
1 cup
caster sugar |
1 tsp.
baking powder |
1 tsp.
Vanilla essence |
Cream Filling
1 cup
thickened cream (35%) |
¼ cup
sifted icing sugar |
1 tsp.
Vanilla essence |
|
Icing
125g
dark chocolate |
50g
butter |
1 ½ cups
sifted icing sugar |
4 tsp.
instant coffee in 4 tsp.warm water |
1 tsp.
Vanilla essence |
|
Method:
Cake
Heat the oven to 190C.
Mix the ground walnuts, hazelnuts, breadcrumbs, baking powder and 2 pinches
of salt in a large mixing bowl. Line the bottom of 3 gâteau tins (with
removable base) with greaseproof paper. (see note below)Using an electric
mixer, beat the egg yolks until they start to go thick. Add half the sugar
and beat the daylights out of the mixture until it is very light coloured
and creamy. Add the vanilla essence and mix thoroughly. Add this mixture to
the nut mix and mix thoroughly.
Clean the mixer bowl
thoroughly and then beat the egg whites with a pinch of salt until it is
like "snow". As soon as it is firm, add the remainder of the sugar in very
small quantities at a time without stopping the beating process. The mixture
will be smooth and like a meringue. Add this mixture to the nut mixture and
mix thoroughly by hand. Divide the mix between the 3 tins, smooth the
surface with a damp knife and cook for 25 mins. When cooked, turn the tins
upside down on a cooling rack which has been covered with a piece of
greaseproof paper. Leave to cool without removing the cakes from the tins.
Cream filling
Beat the cream until it
is starting to get firm . (not too much - you don't want butter!) Without
stopping the beating, add the sifted icing sugar and then the vanilla
essence and mix well. Put mix into a small bowl and refrigerate.
Assembly
When the cakes are cold, remove them from the tins.Divide the cream filling
in half and spread one half on the top of each of two cakes and then place
one on top of the other and then place the remaining cake on top, so that
you get a layered effect.
Icing
Melt the broken up
chocolate and butter in the top of a double saucepan.
Add the sifted icing sugar evenly over the mixture and then add the vanilla
essence and the coffee. Stir until smooth and well mixed.
Cover the entire cake with
the icing .Refrigerate for at least 1 hour before serving.
Note:
The recipe said to use gâteau tins with a removable base. I guess you could
use normal springform tins if you have 3 the same size! ( I used sponge cake
tins - the sides of the cake weren't quite straight, but it still tasted
great!) I made the cakes the day before I needed them and filled and iced
them the next morning. The cold cakes kept very well in an airtight plastic
container. This recipe is a translation and adaptation of one posted on the
French Coeliac Society site.
Raspberry Surprise Cake
Makes 12
approx. This recipe was adapted from a traditional French recipe
Ingredients:
185g
icing sugar |
150g
cornflour |
100g
almond meal |
5
egg whites |
180g
butter melted and cooled |
150g
fresh or frozen raspberries |
finely grated rind of 1 lemon -optional |
|
Method:
Pre-heat oven 200C. Grease and cornflour a muffin pan (I even do this to a
non-stick pan! - there's a lot of sugar and they tend to stick). Sift icing
sugar and flour together. Stir in almond meal and lemon rind Beat egg whites
until firm and frothy (not too stiff) and add to almond mix. Add melted
butter and fold until just combined. Gently stir in 100g of raspberries .
Spoon into muffin pans. Divide remaining raspberries amongst cakes pushing
gently into mixture. Bake 20 mins or until light golden and skewer inserted
comes out clean. Leave in pan for 5 mins before turning out and dust with
icing sugar
Note:
This works really well with blackberries as well!
Scones
This is
the closest thing we have been able to get to the real thing! (We're still
working on them!) Makes approx. 12 scones.
Ingredients:
1
cup white rice flour |
1/4
cup besan flour |
1/4
potato flour |
3/4
cup cold mashed potato |
1/2
cup glutinous rice flour |
1
tsp each of xantham and guar gums |
3/4
tsp salt |
3
tsp baking powder |
1/2
tsp sugar |
2
tblsp margarine |
2
eggs |
180ml milk |
Method:
Preheat the oven to 220C Flour a baking tray. Place mashed potato, eggs and
milk into a blender and mix until smooth. Mix all dry ingredients together
and rub in the margarine until well mixed. Place the potato mix into a large
bowl and then fold in the dry ingredients. NOTE: IT IS IMPORTANT NOT TO
OVER-MIX AT THIS POINT.The mixture will be a bit sticky so make sure your
work surface and hands are well floured. WORKING VERY QUICKLY, shape the
dough into a rough oblong about 2-3cm thick and cut out scones using a sharp
cutter.Place on baking tray and brush tops with a little milk. Cook for
approx. 15-20 minutes.When cooked, remove from tray whilst still hot and
wrap in a clean tea-towel.
Note:
It is very important not to take too long once the wet and dry ingredients
have been mixed together as the scones will lose their light structure.
Sponge Cake
This is
one of those recipes which have been passed on and whose origins are lost in
mists of time. It is not gluten-free by design, but by accident. It produces
good, hard to stuff up sponge cakes.
Ingredients:
4
eggs |
3/4
cup caster sugar |
1
cup cornflour (corn based) |
2
tbs GF custard powder |
1
tsp cream of tartar |
1/2
tsp bicarbonate of soda |
Method:
· Preheat
the oven to 190C, and grease and flour (GF please) 3 sandwich tins 21cm (8
inch) in diameter . Separate the eggs. Beat the whites until stiff, add the
yolks and beat together.
Add the
sugar and beat until the sugar is dissolved.
Sift the
dry ingredients together 3 times, then fold into the egg mixture. You can
use the lowest speed on an electric mixer. Divide the mixture between 3
sandwich tins. rop each tin 3 times on the bench. This is to get rid of any
large air pockets, so drop from about 22cm (9 inches) and drop them flat
otherwise you will have a lot of cleaning to do.
Bake in
the oven at 190C for about 20 mins. They are done when they are reasonably
firm to touch and start to pull away from the sides of the tin. Cool on wire
rack.
When cool,
sandwich the 3 cakes together using fresh whipped cream and jam or
strawberries etc.
Note:
The baking time will depend on your oven. You may need to adjust your oven
temperature.