Hi Everyone! Sorry that I’ve been away for so long. We’ve had quite a lot going on here, including a move from South to North London in the last few weeks. I’ve got quite a few wonderful guest postings coming for you in the following weeks, this one from the lovely Neil Sumner. I’m so happy to have him posting some of the delicious recipes he uses here. Neil says when he is not creating gluten-free treats, he spends his time working as a technology consultant, slowly doing up an old house and playing the bass. One day he may even learn to play the piano that came with the house. 🙂
I’ve always enjoyed cooking and when Jo my wife (twitter: jo_sumner) was
diagnosed with gluten intolerance 3 years ago I set about adapting
recipes and also did a gluten free baking course at Lucy Cooks in the
Lake District. Jo’s symptoms included asthma, indigestion and frequent
headaches, all of which have cleared up after we switched to a gluten
I’ve found that most recipes that involve baking can be made without
gluten and are indistinguishable from their so called normal
counterparts. This includes sticky toffee pudding, profiteroles (yes,
really!) pancakes and cheesecake. This is in no small part due to the
wonderful range of Dove’s Farm gluten free flours that are now
available. Unfortunately, truly decent gluten free bread has eluded me
but then Genius bread came along and I gave up!
The first recipe is one I picked up from Sam Watherston at a Books for
Cooks course. I simply swapped wheat flour for Dove’s Farm self raising.
Incredibly indulgent and delicious but only if you are not allergic to
eggs. Not vegan friendly either…
Gluten Free Chocolate Bombs
185 g good quality chocolate, 70% cocoa solids
185 g butter chopped into cubes
3 egg yolks
6 tbsp sugar
3 tbsp gluten free flour (Doves Farm self raising or bread flour works
Icing sugar to dust – optional
1 vanilla pod, seeds extracted or vanilla essence
Creme fraiche to serve
PREHEAT Oven to 220 C Butter some moulds or
ramekins and cut out rounds of grease proof paper to put in the
Melt the chocolate and butter together in a glass bowl over simmering water
Whisk the eggs and sugar together until they thicken and go pale
When you can see the ribbon effect of the whisk in the mix is
Mix the chocolate with egg, then sift in the flour, fold in.
Divide between the moulds.
Put in the fridge until ready
Cook for 15 minutes. (sometimes takes a bit longer)
Whilst the bombs are cooking score the seeds from the vanilla
pod and mix with the creme fraiche or just add vanilla essence.
They should be just cooked like a light sponge on the outside with a
warm runny centre…..
we also found that they were delicious cold the next day ;o)
The second is a pastry recipe from Lucy Cooks. I have tried to make puff
pastry with this mixture with some success. It turned out like a very
light shortcrust which was absolutely delicious as a substitute in
Raymond Blanc’s tarte tatin recipe.
I’ve also tried this with Dove’s Farm self raising flour and it was
85g Rice Flour
85g Polenta/fine maize
85g Potato flour
or – 250g Dove’s Farm self raising flour
1 tsp xantham gum (you do not need this if using Dove’s Farm flour)
pinch of salt
140g butter cubed
1 egg mixed with 2 tbsp cold water
55g caster sugar (for sweet pastry)
Pre-heat the oven to 160 C/300 F/ Gas Mark 2
Mix the egg and water
Sift the flour(s), xantham gum and salt
Rub the flour and butter together to form crumbs
Add the egg mixture and mix well to form a dough
Kneed, wrap and chill for an hour (maybe with a nice glass of wine)
This can then be used as a gluten free shortcrust pastry.
With thanks to:
Sam Watherston http://www.cook-house.co.uk/whoweare.html
Books for Cooks http://www.booksforcooks.com/
Lucy Cooks http://www.lucycooks.co.uk/
Dove’s Farm http://www.dovesfarm.co.uk/
Thanks so much to Neil! Next week, an update on my use of flax seed in my diet and the amazing results! Also a guest posting from Clare from Flax Farm!!