Nigella Lawson has called Becky Excell the "queen of gluten-free baking" so who better to help turn your kitchen into your personal gluten-free bakery? And what's more, one where the food doesn't tastes gluten free!
Excell has spent years developing delicious recipes and sharing them with her followers on Instagram and via her blog, glutenfreecuppatea.co.uk. Now she's released her book, How to Make Anything Gluten Free.
She is here to show you that a gluten-free life can be exciting and simple, without having to miss out on your favourite bakes ever again. Ever ordered dessert and ended up with fruit salad? Ever walked into a bakery and realised you can only eat the napkins? Or (worst of all) ever experienced the awkward moment of not being able to eat your own birthday cake?! Well, this book is here to change all that - for good.
Now this is a recipe all about how my banana cake got flipped, turned upside down. If you didn't get that reference, just pretend my previous sentence was only a rather strange statement of fact. With sticky, gooey, caramelised bananas on top of an incredibly light and moist sponge cake, packed with chocolate chips, all that's left to do is serve with vanilla ice cream and dig in.
50g (3 1/2 tbsp) butter, softened
50g (1/4 cup) light brown sugar
2 to 3 ripe bananas
100g (1/2 cup minus 1 tsp) butter, softened
100g (1/2 cup) light brown sugar
2 medium eggs
1 tsp vanilla extract
1 tbsp maple syrup
100g (3/4 cup) gluten-free self-raising (self-rising) flour
1 tsp gluten-free baking powder
50g (13/4oz) chocolate chips (optional)
TIP: You can always switch up your toppings from bananas to canned pineapple or sliced pears.
This is, by far, my easiest and quickest fried doughnut recipe - simply mix up the batter, fry and enjoy, no yeast, proving or dough shaping necessary. Also no, these don't taste like cheese. The ricotta gives these a pillowy soft, light and springy middle, yet with a golden, crisp exterior thanks to the frying process. Roll in granulated sugar for that distinctive doughnut-like finish and serve with jam for dipping.
250g (1 cup plus 2 tbsp) ricotta
2 large eggs
1 tsp vanilla extract
45g (1/4 cup minus 1 tsp) caster (superfine) sugar
105g (3/4 cup plus 2 tsp) gluten-free plain (all-purpose) flour
1/4 tsp xanthan gum
2 tsp gluten-free baking powder
Vegetable oil, for deep-frying
Granulated sugar, for coating
Raspberry or strawberry jam, for dipping
Making it lactose-free? Or low FODMAP? Make your own lactose-free ricotta cheese. Simply take 2 litres (8 1/2 cups) of lactose-free whole milk and bring to the boil in a large pan. Once bubbling, add 80ml (1/3 cup) of white wine vinegar and 1 tsp of salt and stir in, then remove from the heat. Allow to stand for 15 minutes. Use a slotted spoon to remove all the solid parts from the pan, transfer them to a colander and allow to drain for 30 minutes. Use in this recipe as directed.
Makes 10-15 mini doughtnuts.
If I had my own bakery, gluten-free millionaire's shortbread would most definitely be on sale all day, every day ... unless I accidentally ate all of the stock myself, which is a possibility. This is a reader favourite from the blog that so many of you have tried, tested and loved, so it certainly earned its place here in my second book. Feel free to blind taste test this one on muggles - nobody would ever notice the difference.
200g (3/4 cup plus 2 tbsp) butter, softened, plus extra for greasing
100g (1/2 cup) caster (superfine) sugar
300g (2 1/4 cups) gluten-free plain (all-purpose) flour
1/4 tsp xanthan gum
185g (3/4 cup plus 1 tbsp) butter
35g (3 tbsp) golden caster (superfine) sugar
65g (3 tbsp) golden syrup
1 x 397g (14oz) can of condensed milk
200g (7oz) milk chocolate
80g (3oz) white chocolate
Making it lactose-free, dairy-free or vegan? Visit my blog (glutenfreecuppatea.co.uk), search for vegan millionaire's shortbread recipe and your prayers shall be answered.
Makes 9 large or 16 small.
Once you've made your pastry, you actually only need six simple ingredients to mix together the filling ... and three of those are just different types of cheese. The pastry is light and golden (no soggy bottoms in sight) and the classic combo of cheese and onion won't fail to put a smile on your face.
1 quantity of ultimate gluten-free shortcrust pastry (below)
Gluten-free plain (all-purpose) flour, for dusting
240ml (1 cup) double (heavy) cream
3 large eggs
1 tsp salt
Pinch of ground black pepper
1 bunch (about 130g/41/2oz) spring onions (scallions), thinly sliced
50g (13/4oz) extra-mature cheddar, grated
50g (13/4oz) parmesan, grated
50g (13/4oz) comté, grated
Tips: Feel free to use all extra-mature cheddar instead of the mixture of cheeses. Also, if you can tolerate onion, you can also replace the spring onion with a whole regular onion, sliced and lightly fried.
This incredibly versatile pastry is halfway between shortcrust (pie crust) and rough puff pastry and absolutely perfect for sweet or savoury baking. Not only is it incredibly easy to work with, but it also has a taste and texture that I never thought possible in gluten-free pastry. It has a flaky quality that instantly livens up any pie, quiche or tart. Best of all, it's tried and tested by hundreds of you lovely gluten-free folks.
Tips: Chill! Using cold butter and chilling the dough makes your gluten-free pastry stronger and more workable. Making any type of pastry on an incredibly hot day isn't advisable as the warmer your dough is, the more fragile it will become. However, make sure that, once chilled, you allow your pastry to warm up a bit before rolling, otherwise it can be very hard to work with.
Use for recipes like my lemon meringue pie, Cornish pasties and triple cheese and onion quiche (above), plus loads more.
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