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Gluten Free Chocolate Cake
Unsalted butter 150g
Medium eggs 3
Vanilla extract 1 tsp
Lemon juice 2 tsp
Tepid water 60ml
Caster sugar 125g
Gluten free plain white flour blend 250g
Gluten free baking powder 3 level tsp
Gluten free cocoa powder 3 level tbsp
Method
1 Melt the butter in a pan over a low heat, cool slightly.
2 Beat the eggs in a jug, add the vanilla extract, lemon juice and
water.
3 Place the flour in a mixing bowl and sieve in the baking powder
and cocoa powder. Make a well in the middle, pour in the egg
mixture followed by the melted butter and mix well with a spatula
or wooden spoon.
4 Pour into the baking pan.
5 Select Programme 10 (Cake).
6 After baking, leave the cake to cool for 10 minutes in the pan
before turning out onto a wire rack to cool completely.
Gluten Free Fruit Cake
Unsalted butter 150g
Medium eggs 3
Milk 3 tbsp
Gluten free plain white flour blend 250g
Gluten free baking powder 1 level tbsp
Gluten free mixed spice ½ level tsp
Xanthan Gum ¼ level tsp
Dried mixed fruit 120g
Light brown soft sugar 125g
Method
1 Melt the butter in a pan over a low heat, cool slightly.
2 Beat the eggs and milk together in a jug.
3 Place the flour into a mixing bowl and sieve in the baking powder,
mixed spice and Xanthan Gum. Stir in the dried fruit so that it is
well coated.
4 Stir in the brown sugar. Make a well in the middle of the
ingredients, pour in the egg mixture followed by the melted butter
and mix well with a spatula or wooden spoon.
5 Pour into the baking pan.
6 Select Programme 10 (Cake).
7 After baking, leave the cake to cool for 10 minutes in the pan
before turning out onto a wire rack to cool completely.
Gluten Free Sun Dried Tomato Loaf
Loaf size: 1½ lb (680g)
Medium eggs 3
Carton buttermilk 284ml
Semi skimmed milk, between 21ºC - 28ºC 6 tbsp
Lemon juice 2 tsp
C
lear honey 1½ level tbsp
Gluten free sun dried tomato paste 1 level tbsp
Gluten free sun dried tomatoes, (chopped) 50g
Oil from sun dried tomato jar 1 tbsp
Salt 1 level tsp
Gluten free white bread flour blend 470g
Gluten free yeast 1 level tbsp (9g)
Method
1 Place the eggs in a large measuring jug and beat well with a fork.
2 Add the buttermilk, 5 tbsp of the milk and lemon juice and mix
well. Pour into the baking pan.
3 Add the honey, sun dried tomato paste, chopped sundried
tomatoes, oil and salt to the pan.
4 In a bowl, mix the flour and yeast together.
5 Place the pan into the Breadmaker, select loaf size 1.5lb, medium
crust, Basic programme 1 and press start.
6 With the lid open add the flour and yeast mixture a spoonful or two
at a time. After a minute or so once all the flour has been added,
add the last tablespoon of milk. Using a silicone spatula to scrape
the pan sides, ensure all the flour has been incorporated and close
the lid.
7 After baking, turn out of the pan immediately and leave to cool on
a wire rack.
Gluten Free Bread (Basic Prog. 1)
Gluten Free Cake (Basic Prog. 10)
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