Gluten Free Baking

Bread Loaf

Gluten & wheat free white bread flour blend	450g / 1lb
vinegar	1 teaspoon
salt	1/2 teaspoon
easy blend yeast	2 teaspoons
sugar	2 tablespoons
Tepid milk	325ml / 11 fl oz
eggs	2
oil	6 tablespoons

Beat together in a large bowl the eggs, milk and vinegar. In another bowl, mix together the flour, yeast, salt and sugar. Add the two mixtures together to a sticky dough. Add the oil while continuing mixing. Oil a 1 kg/ 2.2lb bread tin and put the dough in the tin. Cover and put in a warm place and prove for 1 hour.

Bake in a pre-heated over for 45 minutes at 220 deg C / Gas Mark 7.

Cup Cake (makes 12 ordinary sized or 8 bumper sized)

Butter or Margarine	150g / 6 oz
Caster sugar	150g / 6 oz
Eggs	3 medium
Vanilla extract	½ teaspoon
milk	5 tablespoons
Self raising flour	150g / 6 oz

Heat the oven to 180C/350F/Gas 4. Mix together the butter and sugar until the mixture is fluffy and light. Beat in the eggs and vanilla. Beat in the flour and milk. Divide the mixture the cupcake cases.. Fill up to no more than three-quarters. Bake for 10-15 minutes in a preheated oven at 200 deg C / Gas Mark 6. .

Butter Icing for Cup Cakes

Butter, softened	140g / 5 oz
Icing sugar	280g / 10 oz
Milk	½ teaspoons
Food colouring	Few drops

Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with one tablespoon of the milk. Beat until creamy then add the food colouring and mix well. Add extra icing sugar to thicken or a little extra milk to make more runny if necessary.

Victoria Sandwich

Butter or Margarine	150g / 6 oz
Caster sugar	150g / 6 oz
Eggs	3 medium
Vanilla extract	½ teaspoon
milk	5 tablespoons
Self raising flour	150g / 6 oz

Heat the oven to 180C/350F/Gas 4. Line 2x18cm/7in cake tins with baking parchment Mix together the butter and sugar until the mixture is fluffy and light. Beat in the eggs and vanilla. Beat in the flour and milk. Divide the mixture the cupcake cases.. Fill up to no more than three-quarters. Bake for 10-15 minutes in a preheated oven at 200 deg C / Gas Mark 6. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool. Sandwich the cakes together with jam, whipped cream and berries.

Fruit Scones ( makes 4 large ones)

Gluten free bread flour	450g / 1lb
Caster sugar	80g / 3oz
Butter at room temp	80g / 3 oz
Mixed dried fruit	50g / 2 oz
Eggs	3
Milk	250ml / 8.5fl oz
Extra flour dusting	Little
Dried fruit	50g / 2oz
Gluten free baking powder	5 teaspoons

Preheat the oven to 220C/425F/Gas 7. Sift the flour and salt into a bowl and add the butter. Rub lightly until the mixture looks crumbly. Add the sugar, 2 eggs and baking powder and turn gently with a wooden spoon. Add half the milk, turning gently. Add the remaining milk a  little at a time to form a dough. Turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones. Place the scones on the lightly greased baking sheet and leave to rest for a few minutes. Beat the remaining egg to make a glaze and brush the scones. Bake them in the middle of the oven for 15-20 minutes or until they are well risen and golden brown.

Chocolate Chip Muffins (makes 8)

Gluten free plain flour	225g / 8oz
Caster sugar	70g / 2oz
Eggs	2
butter	112g / toz
Milk	125 ml / 4 fl oz
Baking powder	1 teaspoon
Chocolate buttons	170g/ 6oz

Butter and eggs should be atom temperature. Cream the butter until soft. Add the sugar. Beat until light and fluffy. Beat in the eggs one at a time. In a bowl, sift the flour and baking powder then sift it again. Fold into the butter mixture, alternating with the milk. Stir in the buttons. Divide the mixture between the cake trays or gently spread into paper or silicon cupcakes. Fill up to no more than three-quarters. Bake for 25-30 minutes. Allow to cool for 10 minutes.

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