Gluten Free Fodder

Gluten Free Fodder //
Nutritionist (BSc) and coeliac sufferer. The stresses & tears, pure excitement & giggles, cooking & baking & then scoffing far more than I probably should...Living through life with Coeliac's disease.
All food & images on this blog are of my own creation.
**Hover over the images and click on the heart to access a recipe. //
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Gluten free victoria sandwich cupcakes

Everyone loves a vicky sponge and these look cute in a cupcake version. The added bonus of trying to control one’s portion size also!

Follow a vanilla cupcake recipe as normal, however slice once cooled, add butter cream & jam and replace in fresh cupcake cases.

4 ♥

Gluten free victoria sandwich cupcakes with butter icing & jam

Ingredients

180g caster sugar
2 medium eggs (room temperature)
1 tsp vanilla extract
1 tsp glycerine
175g flour mix (700g rice flour, 200g potato flour & 100g tapioca flour)
1½ teaspoon xanthan gum
130ml sunflower oil
130ml whole milk

Recipe

Preheat the oven to 160˚C and place 12 paper muffin cup-cases into a muffin tray.
Place the caster sugar, eggs, vanilla & glycerine into a large mixing bowl & whisk on high for 4 minutes.
Meanwhile, combine the flour, baking powder & xanthum gum together & mix well.
Next, whisk the oil & milk together in a jug. Mix in food colouring of your choice if wished.
Once the egg mixture is nice & thick; add the flour mixture & liquid mixture. Whisk well.
Divide among the paper cases; filling ¾ full of each paper case. Bake for 15-20 minutes or until well risen & golden.
Allow to cool on a wire rack.
Peel off the cupcake cases and slice the cakes in half. Add butter cream, jam and hold in place with cocktail sticks while setting. Sieve icing-sugar on top of the cupcakes to finish.
*Phil Vikery recipe: vanilla cupcakes

Butter icing

Whisk some butter (80g) to soften then slowly add 300g icing sugar until fully incorporated. Add tsp milk, 1/2 tsp of vanilla extract & continue to mix until smooth.

2 ♥

13 ♥

Gluten Free Lemon & Poppy-Seed Cupcakes with Lemon Butter Icing

Lovely mid-afternoon treat with a cup of tea. The icing is lemony soft with a subtle lemon cake dressed underneath.

*Click on the photo for the recipe

35 ♥

Gluten Free Creamy Vanilla Cheesecake Cupcakes with Home-made Blackberry Jam Compote

These work great as cupcakes for two reasons; they look cute and it helps with one’s portion size!

They are super simple to make and taste delicious.

Decorate with some home-made jam. Voila!

*Click on the picture for the recipe

26 ♥

Gluten Free Vanilla Cheesecake Cupcakes with Home-made Blackberry Jam Compote

Ingredients:

¾ packet of digestive biscuits
75g unsalted butter
6 tbsp icing sugar
400g cream cheese
6 tbsp icing sugar
Juice of ½ lemon
Tsp vanilla essence
600ml double cream

Recipe:

Crush the gluten free digestive biscuits and heat them up in a saucepan with butter & sugar so it slightly caramelizes. Pop into muffin paper cup-cases and leave to set.
For the vanilla cream cheese, put the cream cheese in a large bowl. Add the vanilla essence & icing sugar; beat until smooth, next add the lemon. In another bowl, lightly whip the cream to soft peaks, then fold into the cream cheese mixture.
Spoon the cream cheese mixture into the paper cup-cases & leave in the fridge to set.
Garnish with home-made blackberry jam (jam recipe).

13 ♥

Gluten Free Pine Nut Cookies

These are in between macaroons and amaretti biscuits. They contain lemon zest, which really develops the flavour of the biscuits. I adapted this from a Phil Vikery recipe mainly built on roasted almonds & pine nuts, rice flour and meringue.

Crunchy on the outside & chewy on the inside: perfect with a rich coffee!

*Click on the photo for the recipe

25 ♥

Gluten Free Pine nut cookies

Ingredients:

200g flaked almonds
100g pine nuts
280g caster sugar
zest of 1 lemon
3 medium egg whites
pinch of cream of tartar
1/2 tsp vanilla extract
1/2 tsp almond extract

Recipe:

Preheat the oven to 160˚C (conventional oven) & line a baking tray with parchment.
Place the almonds & pine nuts in a baking tray and brown them for 10-12 minutes or until golden. Once removed allow to cool and reduce heat to 150˚C.
Once cooled place the almonds, pine nuts & rice flour into a food processor & blitz to a fine consistency. Place into a mixing bowl with 115g the caster sugar and lemon zest and mix well.
Whisk the egg whites with the cream of tartar until light & foamy; add the remaining caster sugar & whisk until creamy & glossy (do not overbeat). Fold the meringue mixture into the nut mixture alongside the vanilla & almond extract.
Using two wetted tea spoons; mould the mixture into small mounds and place onto the lined baking tray. Pat each mound down & bake for 15-20 minutes or until golden brown. Remove & transfer to a wire rack.

10 ♥

3 ♥

Vanilla gluten free cupcakes with lemon butter icing and white chocolate shavings

I made these for the arrival of my nephew! I call them baby-blue cup cakes…literally!! These were the best I have made yet. I would advise to anyone making gluten free cupcakes to follow Phil Vikery’s recipe.

Really soft, moist and sweet!!

*Click on the photo for the recipe

1 ♥

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