|The Best Gluten-Free and Dairy-Free Baking Recipes by Grace Cheetham
Grace Cheetham is the author of The Best Gluten-Free, Wheat-Free & Dairy Free Recipes and Simply Gluten-Free & Dairy-Free. She runs an allergy diet website and judges at the Great Taste Awards and Free-From Food Awards. She also runs cookery demonstrations and classes. Intolerant to both gluten and dairy, Grace has spent years developing delicious recipes from alternative ingredients.
The title describes this book perfectly - a collection of mouth watering recipes for the trickiest of all wheat and dairy free cooking - baking. Grace has produced a dazzling array of breads, biscuits, muffins, puddings, pies and tarts. From focaccia and thyme scones to beef wellington and profiteroles, there is no reason for the free-from to miss out.
While the recipes and glossy photos tempt, it is the chapter of basic recipes that will become an invaluable resource with recipes for flaky pastry, shortcrust pastry, bread mix, cake and biscuit mix, various creams, custard and icings. Armed with these building blocks, the free from baker is all set for success.
The Best Gluten-Free & Dairy-Free Baking Recipes is published by Nourish, March 2015, £14.99
Visit Grace's website at www.allergyfreecook.com
You can also buy The Best Gluten-Free & Dairy-Free Baking Recipes here on Amazon.
dairy free, gluten free, soya free, yeast free, citrus free
dairy free, gluten free, yeast free, egg free, seed free
dairy free, gluten free, citrus free
Red Velvet Cake
dairy free, gluten free
1 loaf (about 10 slices)
1 tbsp virgin coconut oil, plus extra for greasing
200g / 7oz ground almonds
50g / 1 3/4 oz oz coconut flour
3 tbsp flaxseeds
heaped 1 tbsp chia seeds
3/4 tsp salt
1 tsp gluten-free baking powder
3 eggs, beaten
1 tbsp clear honey
- Preheat the oven to 200c/400F/gas 6 and lightly grease a 450g/1lb loaf tin with coconut oil.
- Sift the ground almonds and coconut flour into the bowl of a food processor
fitted with a beating blade to get rid of any lumps.
- Add the seeds, salt and baking powder and process to mix together.
- Add the eggs, coconut oil and honey and pour in 180ml/6fl oz water.
- Process for about 5 minutes to aerate the dough.
- Spoon the dough into the prepared tin and level the surface with the back of a metal spoon.
- Bake for 20 minutes, then cover with baking parchment and bake for a further 20 minutes, or until the bread is golden brown and cokked through.
- Transfer to a wire rack and leave to cool.
150ml/5fl oz olive oil
4 courgettes, halved and shaved into
ribbons using a vegetable peeler
2 garlic cloves, finey sliced
3/4 tsp ground allspice
juice of 1 lemon
4 tbsp finely chopped basil leaves
sea salt and freshly ground pepper
For the farinata:
200g/7 oz gram (chickpea) flour
1 tsp salt
6 tbsp olive oil
600ml/21fl oz sparkling water
For the lemony yogurt:
200g/7 oz dairy free plain yogurt
1 tbsp lemon juice
2 tbsp finely chopped basil leaves
salt and freshly ground black pepper
- To make the farinata, sift the flour and salt into a large mixing bowl. Add the oil and sparkling water and beat gently with a hand whisk to draw the flour in to make a smooth batter.
- Cover with cling film and leave to stand for at least 4 hours, preferably overnight.
- Heat 120ml/4fl oz of the oil in a wok or large frying pan over a medium heat.
- Working in batches, add a large handful of the courgette ribbons and fry for 3-4 minutes, stirring occasionally, until soft and lightly browned.
- Using a slotted spoon, remove the courgette from the pan and leave to drain on kitchen paper.
- Add the garlic to the pan and cook for about 30 seconds, remove with the slotted spoon and leave on the kitchen paper with the courgette.
- Preheat the oven to 220C/425F/gas 7. Heat 1 tablespoon of the oil in a large, heavy-based ovenproof frying pan until hot.
- Whisk the batter lightly, then pour half of the mixture into the pan, turning the pan as you pour to coat the bottom of the pan evenly.
- Transfer to the oven and bake for 15-20 minutes until the farinata has set and the edges are slightly crispy.
- Remove from the oven and, using a spatula, turn the farinata out onto a serving plate and keep warm.
- Repeat with the remaining oil and batter, making sure you whisk the batter again lightly before pouring into the pan.
- Meanwhile, to make the lemony yogurt, mix all the ingredients together in a bowl and season with salt and pepper.
- Mix together the allspice and lemon juice in a small bowl.
- Pour over the courgette, add the basil and mix gently. Season with salt and pepper.
- Spread the courgette mixture over the farinatas and serve warm with the lemony yogurt.
Cake Mix for dougnuts and Red velvet cake
100g/3 1/2oz brown rice flour
100g/3 1/2oz cornflour
50g/1 3/4oz gram (chickpea) flour
50g/1 3/4oz maize flour
1 tsp xanthan gum
Sift the flours and xanthan gum into a large mixing bowl and mix together.
1 tbsp dried active yeast
350g/12 oz cake mix (see above)
100g/3 1/2oz ground almonds
1 tsp gluten-free baking powder
75g/2 1/2oz caster sugar, plus extra for coating
50g/1 3/4oz dairy-free margarine, chopped
1 egg, beaten
60g/2 1/4oz dairy-free plain yogurt
1l/35fl oz sunflower or rapeseed oil
350g/12oz strawberry jam
- Put the yeast in a small bowl, cover with 125ml/4fl oz warm water, stir and leave to one side for 10 minutes. Line a baking sheet with baking parchment.
- Put the cake mix, ground almonds, baking powder and sugar in a large mixing bowl and, using an electric mixer, beat together thoroughly.
- Add the margarine and blend until the mixture resembles breadcrumbs. Add the egg, yogurt and yeast mixture and blend again until well mixed. The dough will be sticky.
- Shape the dough into 16 evenly-sized balls, place on the prepared baking sheet and cover in cling film.
- Leave to prove in a warm place for 1 hour.
- Smooth the dough balls using your hands. Pour the oil into a deep-fat fryer or a large heavy-based saucepan and heat over a high heat until hot.
- Working in batches, fry the dough balls for 1-2 minutes until starting to turn golden. Turn over and fry for a further 1 minute.
- Using a slotted spoon, remove from the oil and put on kitchen paper to soak up the excess oil.
- Put some sugar in a shallow bowl and, while still warm, roll each doughnut in the sugar to coat.
- Repeat to fry and coat the remaining dough balls and leave on a wire rack to cool.
- Make a hole in the side of one of the doughnuts with the handle of a teaspoon and wiggle it around to make a cavity inside.
- Using a piping bag with a small nozzle, pipe a little jam into the centre of the doughnut. Repeat with the remaining doughnuts.
Red Velvet Cake
1 large cake (16-20 slices)
175g/6 oz dairy-free margarine, plus extra
1 tbsp lemon juice
250g/9 oz dairy-free plain yogurt
400g/14 oz caster sugar
1 tsp vanilla extract
3 tbsp cocoa powder
2 tbsp red food colouring
200g/7 oz cake mix (see above)
75g/2 1/2oz ground almonds
1 tsp bicarbonate of soda
1 tsp cider vinegar
shaved or grated dairy-free dark chocolate,
For the cream cheese icing:
125g/4 1/2oz dairy-free margarine
175g/6 oz dairy-free cream cheese
1 tsp vanilla extract
500g/1lb 2 oz icing sugar
- Preheat the oven to 180C/350F/gas 4. Grease two 20cm/8 in round springform cake tins with margarine and line the bases with baking parchment.
- Mix together the lemon juice and yogurt in a bowl and leave to stand for 10 minutes.
- Put the margarine and sugar in a large mixing bowl and, using an electric mixer, beat together until light and fluffy.
- Gradually beat in the eggs, one at a time, then beat in the vanilla extract, cocoa powder and red food colouring.
- In a separate large bowl, mix together the cake mix and ground almonds.
- Add one-third of the flour mixture to the egg mixture and beat in, then add one-third of the yogurt and beat in.
- Repeat, alternating between the flours and the yogurt until everything is well incorporated.
- Mix the bicarbonate of soda and vinegar together in a small bowl, then add to the cake mixture and beat in.
- Pour evenly into the prepared tins and level the surfaces with the back of a spoon.
- Bake for 45 minutes until firm to the touch and a skewer inserted in the centre comes out clean.
- Meanwhile, prepare the icing. Put the margarine, cream cheese and vanilla extract in a large mixing bowl and, using an electric mixer, beat together.
- Add the icing sugar, a little at a time, and beat until light, soft and creamy - the longer you beat, the creamier the icing will be.
- Remove the cakes from the oven and leave to cool in the tins for 5 minutes.
- Turn out of the tins, transfer to a wire rack and leave to cool completely.
- Once cooled, use a large serrated knife to cut each cake in half horizontally, then level the tops of the cake to make them as flat as possible.
- Put the bottom layer of one of the cakes on a cake stand or plate and spread one-quarter of the icing over it.
- Place one of the levelled off layers on top and spread with one-quarter of the icing and repeat with the other levelled off layer.
- Finish with the remaining layer and spread the remaining icing over the top.
- Decorate with chocolate shavings or gratings.
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