River Cottage Gluten Free

Product Information

Heat the oven to 200ºC fan (or 220ºC without fan). Line the bottom and sides of a 23cm cake tin with a removable base (ideally springform) with parchment and then rice paper on the side that will touch the cake. If you are having these with a roast dinner, get everything ready so that the puddings can bake in the oven while you rest your meat for 20 minutes. Spoon fruit filling over the blind baked pastry case. Spoon frangipane over the fruit, level the top and sprinkle with flaked almonds.

Gluten is found in an extraordinary number of foods, yet it can be problematic for so many of us. Whetheryou need to cut gluten out of your diet or you’re cooking for friends and family with gluten intolerance,River Cottage Gluten Free will provide the tools you need to gain inspiration and navigate mealtimes. Eat the food your microbes love to eat! This is called prebiotic food and you’ll find it mostly in the plant kingdom, in foods that contain soluble fibre. Try to include more of the following foods to keep your microbes happy and well fed: apples, beetroot, onions, leeks, garlic, broccoli, cabbage, kale, artichokes (both kinds), asparagus, plums, pulses, celeriac, radishes and linseed. If you find that prebiotic food makes you a little windy, start with small amounts and increase as your microbes adjust to your new diet. makes about 20 These simple shortbreads are short, buttery and everything a shortbread biscuit should be but with the extra nuttiness that ground almonds bring to the party. If plain is not your thing, add chocolate chips, chunks of stem ginger, citrus zest, extracts or spices according to your whim. I often add a crown of cookie shards, or chocolate bark shards with some piped butter ganache stars, and maybe a handful of toasted hazelnuts although chocolate curls are also cake shop perfect. Coffee genoise To make the batter, lightly beat the eggs in a large jug, then beat in the pectin, tapioca starch, flours and 4 to 5 pinches of sea salt, using a balloon whisk, to make a smooth paste.

Naomi Devlin

In a small saucepan warm the dairy free milk (or coconut milk & water), vegan butter/oil, sugar and vinegar together until the butter/coconut oil melts and then divide between two bowls. Into one bowl of warm milk, stir in the ground linseed and psyllium husk, whisk well and leave to cool a little. When the other bowl of milk has cooled to lukewarm (about 30-35ºC), whisk in the yeast and set aside for 15 minutes to bloom. Combine the ground almonds and salt. Add to the chocolate mixture and fold in carefully, using the spatula. Turn the mixture into the prepared oven dish and shake the dish a little to spread it out. Bake in the oven for 12–15 minutes until the pudding is set on top and firm at the edges, but still wobbly and gooey in the middle. The day before you intend to make the cake, chop the dried fruit roughly in a food processor – or by hand. Put into a bowl and pour over the brandy – it will not cover the fruit. Leave to soak overnight, giving it a little stir when you are passing. Put the ground seeds, oats & coconut into a mixing bowl with the rest of the ingredients and beat well until light, smooth and fluffy.

Nutrition expert Naomi Devlin is an unashamed foodie who was blessed with a coeliac diagnosis. Afterstudying native diets around the world, she now believes that the key to health and happiness is to cook from scratch wherever possible. It doesn’t have to be fancy, but it should be tasty and satisfying. Toast the cumin and coriander seeds in a dry frying pan until they start to smell delicious and toasty and then tip out onto a chopping board and crush them to a coarse powder with a rolling pin or grind in a pestle and mortar. Another reviewer mentioned an issue with this book with coconut flour as in recipes it's used as an alternative to almond flour as though the two flours have a one to one correspondence. I think this might be because Ms Devlin makes her own coconut flour from desiccated coconut and a lot of the commercial coconut flours seem to be made after some or all of the coconut oil has been extracted. Maybe you can use 1 cup of homemade coconut flour made from desiccated coconut to 1 cup of almond flour and the recipe will work but for those of us who use commercial coconut flours the ratio should be more 1/4 cup of coconut flour to every 1 cup of almond flour for a successful outcome.

I think this would be a real boon though for someone with coeliac's who wanted to recreate their favourites. There are several different pastry recipes and a complete encyclopedia of ingredients needed to get the texture right on gluten-free creations.