Tag: kitchen

Gluten Free Rocky Road

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During the dark and cold month of January, I am usually found seeking out delicious comfort foods to perk up my mood.

For me, nothing quite beats curling up on the sofa with a good book, a cuppa and slice of my Gluten Free Rocky Road, which is packed full of delicious sweet treats and is certain to banish those winter blues!

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Most traditional Rocky Road recipes are not Gluten Free because they usually include biscuits, so instead of Biscuits I decided to use Nature’s Store Puffed Rice Cereal as a substitute. Puffed rice is 100% Gluten Free and a healthier option than biscuits as it contains no sugar. You can of course use Gluten Free Biscuits if you’d prefer, but I honestly prefer using puffed rice as it still provides crunch expected from Rocky Road.

This is recipe is wonderfully simple and so easily adaptable so if you fancy changing it up, why not use raisins or cranberries instead of cherries? It is also a no bake recipe (perfect if you are feeling a little bit lazy), simply pop it in the fridge and let the magic happen – what’s not to like?

Gluten Free Rocky Road – GF/DF/EF

Ingredients

300g milk or dark chocolate (or dairy free alternative)
125g butter, softened (or dairy free spread)
100g pink and white mini Marshmallows (plus an extra handful for the top)
75g glacé cherries cut in half
25g Rude Health Brown puffed rice
25g almonds
3 tbsp golden syrup

Icing Sugar to dust

Method

1) Grease and line a square tin with greaseproof paper.

2) Melt the chocolate in large heat proof bowl over a pan of simmering water.

3) In a separate pan melt together the butter and golden syrup, then add this to the melted chocolate and stir continuously until all the ingredients are combined.

4) Stir in the marshmallows, puffed rice, almonds and cherries until they are coated in a thick layer of the chocolate.

5) Pour the mixture into the prepared tin and use a greased palate knife to flatten down the mixture down and smooth it right to the corners of the tin.

6) Place a sheet of greaseproof paper on top of the mixture and press down firmly to help tightly pack the mixture into into the tin. Peel off the greaseproof paper and dot across the extra marshmallows.

7) Chill the Rocky Road in the fridge for at least two hours.

8) Use the greaseproof paper to help remove the slab of Rocky Road from the tin, then carefully cut it into equal pieces.

9) Lightly dust the Rocky Road with a little icing sugar and  enjoy!

Rocky Road should keep for up to a week stored in an airtight container, or you can keep it in the fridge if your home is a little warm.

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If you want to keep up to date with my kitchen adventures on instagram, you can find me @titchyton.

Gluten Free Christmas: Kransekake Recipe

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For me, every Christmas table should have a showstopper, something extra special which makes the family go “Wow!”

I don’t know about you, but I don’t think there is anything more show stopping than the towering Kransekake Cake which would look simply spectacular at the centre of any Christmas dinner table!
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The Kransekake is a traditional Scandinavian cake which is often served at special occasions including weddings and Christmas celebrations. It consists of 18 almond flavoured rings which are stacked on top of each other to form an impressive tower – If you’re a Marzipan fan, you’ll love this cake!

12360078_984881254917308_60926301423683865_n My Kransekake Design

Although it looks very impressive, it’s actually quite straight forward to make! The rings are made from a dough consisting of ground almonds, icing sugar and egg whites which is shaped to fit Kransekake moulds which can be found at Lakeland.

Kransekake Cakes are usually gluten free, although dough is sometimes rolled out in Semolina flour which is not suitable for Coeliacs. For my Kransekake cake, I rolled the dough out in Cornflour instead of Semolina.
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Gluten Free Kransekake Recipe – GF/DF

Recipe inspired by Paul Hollywood’s Recipe from ‘The Great British Bake Off’

Ingredients
500g ground almonds, plus cornflour for dusting
500g icing sugar
4 egg whites
1 tsp almond extract
sunflower oil spray

For the Decoration:
2 egg white
500g icing sugar
edible spray glitter
fondant stars (optional)

You will also need 6 Kransekake Moulds (I bought mine from Lakeland)

Method

1. In a large bowl mix together the ground almonds and icing sugar.

2. Add the egg whites and almond extract, then using your hands work the ingredients into a smooth ball of slightly sticky dough.

3. Chill the dough in the fridge for at least two hours.

4. Preheat the oven to 200 C/180 C Fan/gas mark 6.

5. Spray the Kransekake moulds with oil and dust them generously with cornflour.

6. Dust a work surface with cornflour and split the dough into 6 equally sized pieces.

7. Split one of the pieces of dough into three different sized pieces: one large, one medium and one small.

8. Roll the balls of dough out into pieces which are approximately a finger-width and long enough to wrap round the Kransekake moulds.

9. Place the first piece into the Kransekake mould and pinch the ends together. Repeat with all the other pieces until all the moulds are filled.

10. Place the moulds onto a baking tray and bake for 10 minutes or until golden brown.

11. Remove the Kransekake rings from the oven and allow them to set in their moulds – if you try to remove them while they are warm they will break! Once the Kransekake are cool remove them from their moulds and set them aside while you make the icing.

12. To make the Royal Icing, place the egg whites in a bowl and slowly sift in the icing sugar in batches. In between each batch of sugar stir the icing with a wooden spoon or a balloon whisk until the icing thickens up.

13. Spoon the icing into a piping bag fitted with a small round writing nozzle.

14. Before you begin to decorate, sort the rings out into size order.

15. Place the largest ring onto your serving plate (you could use a bit of icing to adhere it to the plate and stop it from slipping around). Pipe a zig-zag pattern onto the ring and place the second largest ring on top. Repeat until all the rings have been neatly stacked.

16. To finish, spray the Kransekake with edible spray glitter. I made mine extra special by covering it in gold stars made from fondant icing.

I hope you all enjoy the Christmas season and have a go at my Christmas recipes this year, which also include my Gluten Free Gingerbread Cookies which I posted last Christmas, my Hazelnut Cranberry and Orange Biscotti and my Cointreau Christmas Cake.
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I am taking a well deserved Christmas break, but I will be back in the New Year with plenty more gluten free recipes for you all to try.  In the meantime, why not check out my out my Instagram page or my Facebook page to see what else I get up to over Christmas!

Wishing you all a very Merry Christmas and a Happy New Year!  xxx

Gluten Free Christmas: Hazelnut, Cranberry and Orange Biscotti Recipe

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It’s December which means one thing and one thing only… IT’S CHRISTMAS!!!

We are only a week into December and my friends have already accused me of Buddy The Elf levels of excitement at least a hundred times… but I can’t help it because Christmas is my favourite time of the year!
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The decorations are up, I’ve made my first batch of gingerbread, I’ve drunk my first mulled wine of the season and I’ve listened to my Christmas playlist on loop for about a week so I can confirm that I am officially in full Christmas mode.
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For me, the best thing about Christmas is the food. I love all the flavours that the season has to offer more than any other time of year and quite frankly it’s not christmas without spicy gingerbread, chewy chestnuts, juicy clementines or even Brussels sprouts!

Following a gluten free diet has never stopped me enjoying Christmas either. If anything, I’ve found more enjoyment in food because having to bake my own festive treats is all part of the fun.

I have tonnes of Christmas recipes which I cannot wait to share with you but I’m going to start with my Hazelnut, Cranberry and Orange Biscotti recipe.
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Since I shared my Cranberry, Almond and White Chocolate Biscotti recipe a few months back I’ve had it in my mind to create a version using more festive flavours for Christmas.

When my family and I arrive home from church on Christmas morning we usually enjoy a cup of tea or coffee with a sweet treat just before opening all the presents. I think this year these Biscotti would be absolutely perfect and I will definitely be making a batch for the big day.
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Hazelnut, Cranberry and Orange Biscotti – GF/DF

Ingredients:
150g caster sugar
1 tsp baking powder
300g gluten free self raising flour, plus extra for shaping the dough
3 large eggs
150g blanched hazelnuts, roughly chopped
75g dried cranberries
1 tsp orange zest
2 tsp hazelnut syrup or extract (I used Monin Hazelnut Syrup)

Method:

1. Preheat oven to 180 C/160 C fan/gas mark 4.

2. Line a large baking tray with greaseproof paper.

3. In a large bowl, stir together the caster sugar, baking powder and flour.

4. Add the eggs, cranberries and hazelnuts then mix until all the ingredients are combined.

The mixture will be slightly wetter than expected so please don’t panic and add more flour. Remember that gluten free flour needs more moisture than regular flour and these biscuits are going to be baked twice – if you add more flour you’ll end up with a very dry dough which will result in an overly dry biscotti that cannot be baked twice.

5. Separate the mixture into two halves and generously dust a work surface with a flour.

6. Spoon one half of the mixture onto the work surface into a rough log shape then dust the mixture with a generous layer of flour – do not knead or roll the mixture but gently use your hands to shape the mixture into a log shape. The flour will stick to the mixture like a coating which will help the log keep it shape whilst allowing the inside to stay soft.
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7. Transfer to the log to a baking tray (you could use a cake lifter to help) then flatten the log slightly so it’s approximately the width of a ciabatta. Repeat the with the other half of the mixture then place the second log on the tray – make sure you leave a little room between to allow them to expand slightly.

8. Bake for 20 to 25 minutes or until the biscotti is golden brown. Transfer the biscotti to a wire rack to cool completely. Leave the oven on.

9. Once the biscotti is cool, slice it diagonally across into inch thick slices. Do not attempt to slice the biscotti whilst still warm or it will crumble.

10. Transfer the biscotti back onto the baking tray and bake for a further 6 to 8 minutes on each side. Leave the biscotti to cool completely before serving.
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I can’t wait to show you what else I have planned for Christmas, but if you are looking for more Christmas inspiration in the meantime, why not take a look at my Gluten Free Gingerbread Cookies recipe which I posted last Christmas, or, follow me over on Instagram or Facebook to see what else I’m getting up to.

Gluten Free American Style Chocolate Chip Cookies

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Today I’m really excited to share with you my recipe for Gluten Free American Style Chocolate Chip Cookies!
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I’ve been having really bad cookie cravings since I caught a whiff of freshly baked cookies wafting out from Millie’s Cookies while I was walking around Westfield a few weeks ago…

I know you can buy gluten free cookies from the supermarket, but they’re not the same! You might think I am being picky, but supermarket versions are rather chunky and crunchy, not soft and chewy like the ones you can buy freshly made from bakeries.

I decided the only thing for it was to make my own and although I haven’t had a proper cookie in over three years, these cookies are exactly like what I remember! They have a slightly crunchy outside and a lovely soft and chewy centre bursting with chocolate chips.
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The trick to making the best chocolate chip cookies to make sure you don’t over bake them. I accidentally over baked the first few which made them a bit too hard, but if you take them out of the oven while they are still quite soft and leave them to set on the baking tray your cookies will retain their chewy centre.

Gluten Free American Style Chocolate Chip Cookies – GF/DF options

Ingredients
175g gluten free self raising flour
100g rice flour
2 tsp cornflour
A pinch of salt
150g butter, melted (or dairy free alternative like Stork Baking Block)
125g caster sugar
75g light brown sugar
2 tsp vanilla extract
2 egg yolks
1 tbsp milk
150g milk or dark chocolate chips (or dairy free alternative)

Method

1. In a large bowl, mix together the flours and the sugar.

2. Add the melted butter, vanilla extract, egg yolks and milk. Mix until all the ingredients are combined then fold through the chocolate chips.

3. Wrap the cookie dough in cling film, then chill the dough in the fridge for a few hours until it has firmed up.

4. Heat oven to 180 C/160 fan/gas mark 3.

5. Line two large baking trays with baking parchment.

6. Separate the dough into pieces that weigh approximately 35g each and roll each one into a ball shape.

7. Place the balls of dough on the prepared baking trays making sure you leave room for the cookies to spread out as they bake.

8. Bake the cookies for 12 – 15 minutes. The cookies should be golden brown and will remain quite soft – don’t be tempted to bake them for longer.  If the cookies have puffed up a bit, gently press them down with your fingers a few times towards the end of the bake so you don’t end up with cookies which are too dense and cake like.

9. Leave the cookies to firm up on the baking tray then carefully transfer them to a wire rack to cool completely.
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Tis almost the season to be jolly, so I will have plenty of Christmas recipes coming real soon. In the meantime, come and follow me over on Instagram or Facebook to see what else I’m getting up to!

Gluten Free Ginger Cake

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Autumn is here and as the weather turns colder I look forward to all the flavours the new season has to offer. Gone are the summer fruits, in are the wintery comfort foods and what could be more comforting than slice of warm and spicy ginger cake?

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In my opinion, comfort food should be as fuss free and simple to achieve as possible. My ginger cake recipe is exactly that and requires no advanced techniques – simply mix the ingredients together and bake!

This cake certainly packs a punch and has a very strong spicy ginger flavour, so feel free to use less ginger if you’d prefer a milder flavour.

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Ginger Cake – GF/DF options

Ingredients:
200g gluten free self raising flour
200g light brown sugar
2 – 3 tsp ground ginger
1 tsp bicarbonate of soda
55g unsalted butter, melted (or dairy free alternative)
2 large eggs
1 tbsp golden syrup
1 tbsp black treacle
100ml strong black tea, cooled

Method:

1. Preheat the oven to 180 C/160 C fan/gas mark 4 then grease and line a 2lb loaf tin with baking parchment.

2. In a large bowl: Mix together the flour, sugar, ginger and bicarbonate of soda.

3. In a separate bowl: whisk together the eggs, golden syrup and treacle.

4. Make a well in the centre of the ingredients, add the egg mixture, melted butter and tea then mix until you are left with a smooth and lump-free batter.

5. Pour the mixture into the prepared loaf tin. Bake for 30 – 35 minutes, when the cake is done it should be firm to touch.

6. Turn the cake out onto a wire rack and leave to cool before serving.

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This cake matures really well and tastes even better after a day or two. If you can wait, wrap your cake in some greaseproof paper and store it in an air tight container for at least 12 hours before you tuck in – the longer you leave his cake, the sticker it gets! This cake will be at it’s best for at least 5 days and keeps for up to 7 days, if stored properly in an airtight container.

Gluten Free LadyFingers (Inspired by ‘The Great British Bake Off’)

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I am really enjoying the current series of Bake off. Does anyone else think the challenges are even more difficult this year? It’s been great to see gluten free baking featured on the show and I wasn’t surprised that the bakers found gluten free bread so tricky!

It’s been a few weeks since I’ve posted a GBBO related bake, so today I am going to share with you my recipe for gluten free LadyFingers as featured on Victorian Week, as part of the Charlotte Russe Showstopper.

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LadyFingers, or Sponge fingers as they are also known, are a vital component of number of bakes, including trifle and tiramisu. They are made from a fatless sponge batter, so a good electric whisk or stand mixer is required to whip up enough air into the batter. I am also pleased to say this recipe is Xanthan gum free, perfect for those of you who struggle with Xanthan gum and other binding agents.

So, what are you waiting for? It’s time to start planning your very own Charlotte Russe Showstoppers, complete with gluten free LadyFingers!

Gluten Free LadyFingers – GF/DF

Ingredients: 

4 eggs, separated into egg whites and egg yolks
100g caster sugar
125g gluten free plain flour
1 tsp vanilla extract
a few drops of lemon juice

Method:

1. Preheat 200 C/180 C fan/gas mark 5.

2. Line two baking trays with parchment paper.

3. In a large bowl: whisk the egg yolks with a electric hand mixer for a few seconds then add the half of the caster sugar and the vanilla extract. Beat the eggs for a few minutes until the mixture is very thick.

4. In a separate large bowl: whisk the egg whites with a few drops of lemon juice until the egg whites start make soft peaks. Add the rest of the caster sugar and beat the egg whites until they form stiff peaks.

5. Sift the flour into the egg yolk mixture, then fold the egg whites a bit of a time through the egg yolk mixture until all the ingredients are fully incorporated and you are left with a stiff batter.

6. Transfer the mixture into a piping bag which is fitted with a 1/2 inch nozzle.

7. Pipe the batter into 7cm long fingers leaving a good gap between each one to allow them to expand slightly.

8. Bake for 6 to 8 minutes, until slightly golden brown.

9. Leave the fingers to cool on the tray for few minutes then use a palate knife to transfer them to a cooling rack.

Other recipes I’ve posted from this series of ‘Bake Off’ include my gluten free Madeira recipe and my gluten free Biscotti Recipe.

You can keep up to date with my kitchen adventures on Instagram or Facebook. I’m also pleased to announce I am going to be contributing the occasional recipe to the Daily Spectacle website and you can find both my gluten free Blueberry Muffin Recipe and my gluten free Maple and Pecan Granola Recipe there already!

Gluten Free Cranberry, Almond and White Chocolate Biscotti (Inspired by ‘The Great British Bake Off’)

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Today I’m going to share with you another gluten free version of a bake featured on ‘The Great British Bake Off’.

This week’s episode was Biscuit Week in which the remaining contestants baked no less than 748 biscuits plus a show-stopping edible and ornate biscuit box each, which had to be sturdy enough to encase their biscuits.

The Signature Challenge saw the bakers take on Italian Biscotti. Biscotti basically means the biscuits are ‘twice baked’ and are traditionally dry and quite hard biscuits, filled with nuts and fruit. They can be a little tricky to get right because whilst the biscuits need to be dry, there is a danger they will end up so brittle that they will break your teeth! The bakers had a relatively short amount of time in which to bake the Biscotti, which needs to be cooled down completely before it’s baked again so that it doesn’t crumble when sliced.

I decided to have a go at creating a gluten free version of the signature challenge and went for the quite classic flavour combination of cranberry, almond and white chocolate.
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The key to baking excellent gluten free biscotti is to start with a slightly wetter mixture than you’d expect. Although Biscotti are typically quite dry biscuits, remember that gluten free flour requires more moisture than normal flour – without the extra moisture the Biscotti won’t survive being baked twice and will be a crumbly mess. If you follow my method carefully you should have no problems baking your very own gluten free Biscotti which has the texture and taste of proper Biscotti.

Gluten Free White Chocolate, Almond and Cranberry Biscotti – GF/DF options

Ingredients:
150g caster sugar
1 tsp baking powder
300g gluten free self raising flour + extra for shaping the dough
30g ground almonds
3 large eggs
125g dried cranberries
75g chopped blanched almonds
25g chopped cashew nuts
1 tsp lemon zest
1/2 tsp almond extract

To decorate:
300g good quality white chocolate (or dairy free alternative)

Method:

1. Preheat oven to 180 degrees C/160 C fan/gas mark 4 and line a large baking tray with greaseproof paper.

2. In a large bowl, stir together the caster sugar, baking powder, flour and ground almonds.

3. Add the eggs, cranberries and nuts then mix until all the ingredients are combined. The mixture will be much wetter than expected so please don’t panic and add more flour. Remember that gluten free flour needs more moisture than regular flour and these biscuits are going to be baked twice – if you add more flour you’ll end up with a very dry dough which will result in an overly dry biscotti that cannot be baked twice.

4. Separate the mixture into two halves and generously dust a work surface with a flour.

5. Spoon one half of the mixture onto the work surface into a rough log shape then dust the mixture with a generous layer of flour – do not knead or roll the mixture but gently use your hands to shape the mixture into a log shape. The flour will stick to the mixture like a coating which will help the log keep it shape whilst allowing the inside to stay soft.
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6. Transfer to the log to a baking tray (you could use a cake lifter to help) then flatten the log slightly so it’s approximately the width of a ciabatta. Repeat the with the other half of the mixture then place the second log on the tray – make sure you leave a little room between to allow them to expand slightly.
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7. Bake for 20 to 22 minutes, until the biscotti is golden brown. Remove the biscotti from the oven and transfer to a wire rack to cool completely. Leave the oven on.
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8. Once the biscotti is cool, slice it diagonally across into inch thick slices. Do not attempt to slice the biscotti whilst still warm or it will crumble.

9. Transfer the biscotti back onto the baking tray and bake again for 6 to 8 minutes on both sides, then leave the biscotti to cool on a wire rack.
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10. Melt the chocolate slowly in a heatproof bowl over a pan of simmering water. Dip the base of each biscuit into the chocolate, gently shake off any excess chocolate, then leave each one to set on a sheet of greaseproof paper.

Once set, enjoy in the traditional Italian style with a cup of coffee!
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If you’re not feeling all baked out, why not check out my take on the classic Madeira cake as featured on episode one of this years ‘Bake Off’.

Coeliac Awareness Week: Gluten Free Cheese Scones

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Here in the UK it is Coeliac Awareness Week and to help raise awareness of this important campaign I am posting very simple Gluten Free recipes to help any newly diagnosed Coeliacs get started.

My first post was my Victoria Sandwich Recipe and today I will be sharing my recipe for Gluten Free Cheese Scones.
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Scones are a true classic and a bake that should be in every baker’s repertoire. They are perfect for beginners (they were certainly the first thing I learnt to make) and possible to achieve Gluten Free – you just need to make sure the dough is moist enough!

Gluten Free Cheese Scones – GF/DF options

This recipe makes approximately 8 scones.

Ingredients:
250g gluten free self raising flour
1 tsp baking powder
75g butter, unsalted
A pinch of salt
75g mature cheddar, plus extra for the top.
2 eggs (one for glazing)
75ml milk (or dairy free alternative)

Method:

1) Preheat the oven to 220 C/200 fan C/gas mark 6.

2) In a large bowl, sift together the flour, baking powder and salt.

3) Rub together the butter and flour mixture until you have a breadcrumb like texture, then stir through the cheese.

4) Add an egg and start to bring the mixture together using a wooden spoon.

5) Add the milk bit by bit and use your hands to bring the mixture together in a smooth dough.

6) Lightly dust a work surface with flour then roll out the dough to 3/4cm thick – don’t roll out the dough too flat or you will have very flat scones!

7) Place the scones on a baking tray lined with greaseproof paper. Lightly brush the top of each scone with beaten egg then sprinkle over a little bit more cheese.

8) Bake the scones in a preheated oven for 15 – 18 minutes until they are golden brown.

9) Leave the scones to cool on a wire rack or enjoy warm with lashings of butter! To refresh the scones, sprinkle them with a little cold water and gently warm them in the oven.

Please don’t forget to check out my Victoria Sandwich Recipe for Coeliac Awareness Week or if you are looking for more inspiration take a look at my Recipes Page.

You can also keep up to date with my kitchen adventures on:
Instagram: https://instagram.com/titchyton/
Facebook – https://www.facebook.com/titchyton

Gluten Free Gnocchi

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I have always been a keen baker, but I can’t say I have always been the most confident cook – until I gave up gluten!

When I started my Gluten Free diet over two years ago I decided to become a better cook, believing that if I had better cooking skills I would find a way to eat everything I used to before.  What I didn’t expect was how enthusiastic I would become about food and how much it’s taken over my life. I love experimenting to find away to eat ‘normal’ dishes and this newfound enthusiasm has prevented me from feeling down about the food I can’t eat.

Now, as well as baking all the sweet treats I love, I have started to develop savoury recipes and today I’m going to share with you one of the first savoury recipes on my blog, this very easy Gluten Free Gnocchi recipe.

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Making food from scratch is so rewarding but can often be very time consuming. I’m pleased to say this recipe is very quick as you only need 4 ingredients and you won’t require any specialist equipment. Gnocchi also cooks in a matter of minutes, making it a quicker option than pasta.

Gluten Free Gnocchi – GF/DF
Serves 3 – 4 people.

Ingredients:
800g potato (approximately 2 Large Potatoes)
200g all purpose gluten free flour
1 large egg
1/2 tsp Salt

Method:

1) Peel and cut the potatoes into similar sized chunks to ensure the potatoes cook evenly.

2) Place the potato into a steamer and cook for approximately 20 mins until it starts to become soft – but do not over cook.

You can boil the potatoes but I prefer to use a steamer as it prevents the potatoes from soaking up too much moisture. If you boil the potatoes you will need to ensure you drain the potatoes well and soak up any excess moisture with paper towels.

3) Drain the potatoes and leave them to cool on kitchen paper in order to help them dry out.

4) Finely grate the cooled potatoes – you can also use a potato ricer.

5) Place the flour and salt onto a clean work surface, make a well in the middle of the flour for the potatoes, then add the egg.
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6) Use your hands to work the ingredients together until it starts to form a smooth dough.
7) Work the dough into a rectangle and then cut the dough into slices using a dough cutter.
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8) Roll out each piece of dough into a ‘rope’.
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9) Cut each rope into inch long pieces.
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10) Roll each piece up into a ball then indent them with a fork to create the classic gnocchi indentation.
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11) Place the Gnocchi in boiling water and cook for 2 – 3 minutes – you will know the Gnocchi is cooked when they float to the surface. Remove the Gnocchi from the heat immediately and drain to prevent it from over cooking.

Gnocchi is so versatile, so you can experiment with a variety of toppings. I like to top mine with tomato sauce and mozzarella cheese then gently bake it in the oven to create a Gnocchi Bake.  Delicious!