Gluten-free diets are followed by those suffering from coeliac disease, a lifelong auto-immune condition that hinders the absorption of nutrients by the small intestine. Gluten is a protein that is found in a number of grains including wheat, barley and rye. Some people with coeliac disease are also sensitive to oats.
Coeliac sufferers, and anyone shopping or cooking for someone with the disease, need to be extremely cautious and aware of the foods they are purchasing so that they can be certain that they are safe to eat. Coeliac UK provides a directory of gluten-free Food and Drink, but food manufacturers can change the ingredients in their products, so it's essential to check the Coeliac UK directory updates page monthly.
Baked goods pose a particular problem: it's gluten that gives bread its elasticity and cakes their spring. Therefore, gluten-free breads will not display the same characteristic as 'normal' bread. Gluten-free flours are a little more difficult to work with than regular flours, but it's just a matter of getting used to cooking with them.
Icing sugar in the UK is gluten-free, though in other countries it could contain modified starch as a bulking agent - typically cornstarch is used, but theoretically wheat starch could be. Oats don't contain gluten, but are usually prepared in an environment where wheat may be present. Oats on sale in the US are starting to be declared ‘gluten free’.
Gluten-free ingredients and substitutions
Gluten-free flours: these include flours made from rice, soy, chestnut, buckwheat, corn, potato, and chickpea (gram flour). Without gluten, these flours can produce a crumblier product with a less cohesive texture, but recipes tailored to use them often account for this.
Xantham gum: a powder that greatly aids gluten-free baking. Xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. Adding a little to gluten-free flours makes the bread less crumbly and gluten-free pastry easier to roll and handle. It's available on our website.
Gluten-free baking powder: if you’ve gone to the trouble of buying gluten-free flour to make a cake, then don’t forget to buy gluten-free baking powder - standard baking powder contains gluten. Gluten-free baking powder is now widely available in the baking sections of supermarkets (NB: bicarbonate of soda is naturally gluten-free).
Pasta and noodles: gluten-free pastas are becoming quite common now, and are marketed as such, however gluten-free noodles are not always obviously labelled. Rice noodles are gluten-free as are the varieties of soba noodles made entirely from buckwheat.
Grains: couscous, bulgur wheat and semolina are not gluten-free. Try using quinoa in the place of couscous or bulgur wheat for salads and side dishes. If semolina is called for, you can often substitute it with an equivalent grade (e.g. coarse or fine) polenta or ground rice.
A bit of experimentation, speciality flours and baking aids can help make gluten-free baking a success.
Gluten gives your bread, cakes and pastry the right texture. Without gluten bread would be less chewy and cakes and pastry drier and more crumbly. However, there are many specialty flours on the market that work quite well for using in your favourite recipes.
Xanthan gum, pronounced zanthan gum, is a type of starch produced by fermentation (the same process used to make yoghurt, cheese and wine). It is widely used in food and household goods such as toothpaste, sauces and mayonnaise and may appear in ingredients lists as xanthan gum or E415. It is a completely natural vegetarian product with no known health problems when used in the recommended amounts.
What does it do?
Xanthan gum is a useful ingredient for baking with gluten-free mixes as it improves the texture and shelf life of your baked products. It can be used in many home-cooking recipes and when using breadmakers. When added to gluten-free flour mixes, it replaces the gluten 'stretch factor'. It works very like gluten by binding ingredients during the baking process to give a conventional texture.
How do you use it?
Xanthan gum comes in a powder form which dissolves easily in water. Mix it with the gluten-free mix before adding any liquid. You may need to use a bit more liquid as the xanthan gum thickens the mixture quite a lot. It does not need heat to thicken like flour does, but it is not affected by oven temperatures either, making it quite versatile. The amount you use depends on whether the gluten-free mix you are using already has some form of gum (usually guar gum). The basic principle for a gluten-free mix that already contains a gum is as follows:
Bread
5 ml (1 teaspoon) for every 450g (1lb) gluten-free mix
Pastry
1.5ml (¼ teaspoon) for every 225g (8oz) gluten-free mix
Sponge cakes
Not absolutely necessary, a matter of preference
Rich fruit cakes
2.5 ml (½ teaspoon) for every 225g (8oz) gluten-free mix
Light fruit cakes
1/8 teaspoon for every 175g (6oz) gluten-free mix
Where can I find it?
Xanthan gum is also available on our website under baking products.
Home made Wheat free flapjacks / gluten free flapjack
Wheat free Museli tray bake / gluten free Museli tray bake
Because of the gluten free porridge oats and gluten free museli used in this gluten free recipe both these wheat free flapjacks and gluten free museli bakes are designed to taste just like everyday flapjacks / museli bakes and they do - Delicious!!!
Ingredients- makes about 10 wheat free traybakes /gluten free flap jacks
240g unsalted butter
240g demerara sugar
2 tbsp golden syrup
280g gluten free rolled oats. We used Hale & Heartys gluten free porridge oats or you could use Glebe Farm porridge oats for a finer texture. For the Wheat free museli tray bakes, replace wheat free oats with 280g of Glebe Farm gluten free museli.
Method
preheat oven to 190oC/375oF/gas 5
Line a shallow baking tray with baking parchment or alternatively grease a shallow baking tray. Melt the butter, sugar and syrup in a small saucepan on medium/low heat. Stir in gluten free oats or gluten free museli and press into the baking tray. Bake for approximately 10-15 minutes or until golden. Remove from oven, whilst still hot mark into squares or bars and cool on a wire rack. Store in an airtight tin to retain freshness.
Gluten free Date tray bakes/ wheat free Date tray bakes
These easy and quick to make moorish gluten free date tray bakes are perfect for a sunday afternoon tea time treat. Also great in packed lunches, or simply with a cup of steaming hot tea. Gluten free date tray bakes involve no baking!!!
Ingredients - makes about 24
250g butter
200g chopped dates
160g unrefined golden caster sugar
2 tsp vanilla extract
2 packets of Eskal vanilla tea biscuits crushed
2 eggs, beaten
250g desicated coconut, plus more for coating
Method
Place the butter, dates and sugar into a saucepan and bring to boil. Take off the heat and stir in the vanilla extract, wheat free biscuits and eggs. Sprinkle half the desicated coconut over the bottom of a small shallow tin, then press the date mix into the tin, sprinkling the rest of the coconut over the top. Leave to cool, then cut into small squares and roll in more coconut if required. Store in an airtight tin and these wheat free date tray bakes will keep for up to a week.
Gluten free Chilli Chicken Parcels
Ingredients
Stokes Sweet Chilli Sauce
300g of chicken breast fillets cut into thin strips
light puff pastry (1 sheet per person)
4 strips of bacon finely cut and fried
50g grated cheese
2-3tbsp fresh cream
15g sundried tomatoes chopped.
Small handful of each vegetables ie. mushrooms sweetcorn, pepper red/green per sheet of puff pastry
Method
Preheat oven to 180oC gas mark 4
Lay each puff pastry sheet on a flat, greased baking tray and evenly spread with Stokes Sweet Chilli Sauce. Lay strips of chicken forming a sqaure in the centre of each pastry sheet. Sprinkle over the bacon, vegetables, tomatoes, cheese and drizzle 2-3tbsp of cream over all the ingredients.
Fold over one corner of the pastry as far as it will go, then fold the opposite corner over it. Finally fold the remaining corners the same way, making sure you turk in any edges to seal the 'parcel'.
Bake in a preheated oven for 20-30 minutes or until the pastry is golden.
Caramelised Red Onion & Goats Cheese Gluten free Tartlets
Grease a medium sized baking tray. soften the onions in a little butter until they are translucent but not browned. Roll out the pastry into a rectangle to about 1/2 cm thickness using a knife score a border around the edges and prick the base all over with a fork. Place on greased baking tray. Spread the base with sufficient Stokes Red Onion Marmalade to coat the base, leaving the border clear. Top with the softened onions and sliced goats cheese, sprinkle with fresh thyme. Bake in hot oven for 15-20 minutes or until the pastry is golden, puffed up and the cheese has browned on top.
Place the contents of a single grain batter mix in large mixing bowl. Beat together the egg, milk and oil. Make a well in the centre of the mixture and gradually whisk in the milk mixture to make a smooth batter. Stir in the chives, parsley and sweetcorn
Preheat the grill to medium and line the grill rack with foil. Put the bacon under the grill and cook for 3-4 minutes each side, turning once, until crisp. Add the vine tomatoes and cook until just beginning to burst
Meanwhile, heat a little oil in a frying pan. When hot, ladle spoonfools of the batter into the pan to make a pancake about 8-10cm in diameter 0 you should be able to cook 3 at a time.
Cook for 3-4 minutes, until they are golden underneath and bubbles appear on the surface. Flip over and cook until the other side is golden brown. Kepp warm while you cook the rest of the cakes.
To serve, place 2-3 cakes on each plate and top with 2 rashers of bacon and a bunch of vine tomotoes.
Oaty Apple & Raspberry Crumble
Serves: 2-3
Preparation time: 5 minutes
Cooking time: 30 minutes
A quick, easy recipe using our Wholegrain Crumble topping and our Gluten Free Oats
Cooking Instructions
Chop and peel apples and rinse fresh raspberries.
Place in individual ramekins or a family size oven proof dish.
Sprinkle (200g) of our ready to use Luxury Wholegrain Crumble topping and add a handful of Gluten Free Oats for extra crunch.
Bake in a preheated oven at 180C. 20 minutes for individual portions or 30 minutes for larger dish.
A few simple steps for a hearty, warming sweet treat!
Power Breakfast Smoothie
Serves: 1
Preparation Time: 3 minutes
Ingredients:
2 heaped tablespoons of Gluten Free Oats
1 heaped tablespoon of milled golden flaxseed / hemp powder / finely ground almonds
4 large strawberries
1/3 of a small banana
8 blueberries
1 cup of dairy-free milk
2 cubes of ice
Preparation:
Place all the ingredients into a blender and blend until smooth.
Enjoy and drink to good health!
GLUTEN FREE LEMON MERINGUE PIE
Serves
4
Cook for
1 hour 20 minutes
200g (7oz) gluten and wheat-free plain white flour
1 tsp caster sugar
100g (4oz) chilled butter
4 tbsp chilled water
For the filling:
275g (10oz) caster sugar
2 tbsp cornflour
180ml (6fl oz) water
2 large eggs, separated
2 heaped tbsp butter
Juice and grated zest of 2 large lemons
Put the flour and sugar into the bowl of a food processor and chop the butter into the flour in small pieces. Whizz quickly, the mixture should look like breadcrumbs.
Tip into a bowl, make a well in the middle and tip in the chilled water. Quickly, with cold hands, pull the flour into the water and pull into a ball of firm dough, do not ‘over work' it.
Wrap the pastry in clingfilm and chill while the oven heats.
Preheat the oven to gas 4, 180ºC, fan 160ºC.
Remove the pastry from the fridge and rollout between two pieces of floured clingfilm to prevent it cracking or sticking.
Using a rolling pin to pick it up, line a 20cm (8 inch) flan dish. If it tears, don't worry, just patch it together with your fingers, it is all going to be covered with the filling!
Line the flan base with aluminium foil and weight it down with dry beans or rice.
Bake for 20 minutes then remove the foil and beans and continue to bake for a further 10 minutes or until the pastry is cooked and crisp.
While the pastry case is cooking mix 150g (6oz) of the sugar thoroughly with the cornflour in a pan, add the water and bring it to the boil over a low heat stirring continually.
Cook the mixture until it thickens then remove it from the heat. When it has cooled slightly add the egg yolks and stir vigorously.
Return to a very low heat and gradually add the butter in little bits and the lemon juice and zest.
Taste to make sure that it is not too tart (or too sweet) for you and add more sugar or lemon accordingly.
Spoon the curd into the pastry case.
Beat the two egg whites vigorously until they are stiff. Then add the remaining 100g (4oz) sugar and continue to whisk until the meringue is very stiff and shiny.
Spoon over the top of the curd making sure that it is totally covered.
Increase the heat of the oven to gas 5, 190ºC, fan 170ºC and bake for 8-10 minutes or until the top of the meringue is lightly browned.
Remove and cool before eating
CHOCOLATE SLICES
Serves
4
Prep
10 minutes
Cook for
45 - 50 minutes
200g (8oz) Block of gluten-free dark chocolate
50g (2oz) Sultanas
50g (2oz) Butter
50g (2oz) Glacé cherries
100g (4oz) Caster sugar
100g (4oz) coconut
1 Beaten egg
Method:
Grease a 28 x 18cm (11 x 7 in) shallow tin.
Break the chocolate and melt it slowly in a basin over hot water.
Pour into the tin and allow to set.
Cream the butter and sugar until light and fluffy.
Add the beaten egg and the other remaining ingredients.
Mix together well and spread over the set chocolate.
Bake at 150°C (300°F, Gas no.2) until lightly brown for 45-50 minutes.
Take out of the oven, leave for five minutes, then cut into slices and leave until cold.
To keep the chocolate crisp, store these in a cold place, preferably the refrigerator.
Garlic Dough Balls Recipe
Bread & Rolls
Mini bread rolls made with garlic butter and drizzled with melted garlic butter before serving. Ideal as a starter with salad. Children love them too!
You will need:
Preparation time:
15 minutes Cooking time:
15 minutes Oven temperature: 200 C / Gas mark 6
Makes:18-20 Dough balls
18-20 Dough balls
Ingredients
250g / 9oz Gluten free white Bread Mix 1 x 5ml tsp Dried yeast 40g / 11/2oz Garlic butter (melted) 125ml / 41/2fl oz Hand hot water 3 x 15ml tbsp Extra melted garlic butter for drizzling
Method
*Proving time: 45 minutes
1. Combine the dried ingredients together in a medium size bowl.
2. Stir in the melted garlic butter and water using a fork and mix to make a thick, smooth dough.
3. Spoon out onto a work surface liberally dusted with Bread Mix and knead dough until smooth adding a little more mix if the dough sticks.
4. Divide dough into 18-20 even size pieces using a sharp knife.
5. Roll each piece of dough lightly between the palms of the hands dusted with mix to give a large marble size ball.
6. Rest on a baking sheet lined with greaseproof paper. Brush balls with a little melted garlic butter. Cover with oiled cling film and leave to prove until increased in size by a half.
7. Bake until golden and crispy. Drizzle with the remaining garlic butter before serving.
Blackcurrant Mascarpone Cheesecake Recipe
Preparation time:
30 minutes
Cooking time:
0 minutes
Oven temperature: -
Makes:
1 x 20cm/8" Cheesecake
Ingredients
150g/ 4oz gluten free digestive Biscuits
50g/2oz Butter (melted)
Filling
7g/ ¼ oz Leaf gelatine (3 sheets)
2 x 15ml tbsp Water (room temperature)
75g/ 3oz Caster sugar
250g/ 9oz Mascarpone cream cheese
250ml/ 9oz Half fat/reduced fat fromage frais
2 Lemons (grated zest of)
Blackcurrant Topping
2 x 300g/11oz Cans of blackcurrants (drained)
25g/ 1oz Caster sugar
½ x 5ml tsp Arrowroot
2 x 5ml tsp Cold water
Method
1. Prepare biscuit flan. Place the biscuits into a strong polythene bag and crush using a rolling pin until fine crumbs are made. Pour in the melted butter and squeeze bag until combined.
2. Tip crumbs into a loose base 20cm/8" flan tin and push crumbs flat using the back of a metal spoon. Chill.
3. Chop up leaf gelatine into fine strips with scissors and place in a jug with the water for 5 minutes to soak.
4. Place soaked gelatine in its jug over simmering water until the gelatine runs clear and is completely dissolved.
5. Place all the filling ingredients into a processor with the soaked gelatine and whiz to combine until smooth. Alternatively beat together with an electric whisk. Pour onto biscuit base. Chill until set for up to 2 hours.
6. Prepare fruit topping. Pass 1 can of the drained blackcurrants through a sieve and combine with the sugar in a jug. Combine water with the arrowroot in a small cup to make a smooth runny paste. Stir into the fruit puree. Heat gently in the microwave for 30 – 60 seconds until the sauce thickens. Stir in the remaining whole drained blackcurrants and chill until required.
7. To serve, remove flan ring and top cheesecake with the fruit. Garnish with contrasting soft fruit. Redcurrants look very decorative.
