A Good Cake Book to tell you about and its gluten free

I am a bit of a sucker for both books and cakes and was delighted to recieve this book from my daughter for Christmas. I had put it on my wishlist as I was quite interested in the health factor or if, given all the recipes contain some "vegetables". Yes, I havent gone mad, I did say vegetables.  Things such as sweet potato, pumpkin and carrot to name but a few. What I hadnt realised was that all the recipes used rice flour, so perfect for me on my gluten free diet.  I have never let wheat flour in a recipe stop me and can usually adapt, but these have been intended that way and so far, work perfectly.
 Whilst looking through this book, my husband declared it sounded awful and certainly wasnt going to eat anything from that book. Well, he tells me he never reads my blog so we will find out because I am going to tell you, he has eaten enthusiastically 2 cakes made from these recipes. He hasnt a clue they contain non conventional ingredients and I am not going to tell him. Because its good for him. If he knew, he would refuse to try them so just goes to prove how good the recipes are. 
The first was Coffee & Walnut Courage Cake, here it is before we nommed it.

 Next, I tried "Beach and a Blanket Fruit Cake"
Now it has to be said, it should have cherries and blanched almonds as well as raisins, but I didnt have any. In line with the authors approval of maverick behaviour, I had to substitute butternut squash with sweet potato, but it still was the yummiest thing I have made for ages and the raisins did not sink!!!! If you cook gluten free, you will know how impossible this is.

Now , are you intruiged? Yes? Good. The book is called "Red Velvet Chocolate Heartache" and is written by Harry Eastwood.

The above link is for the lovely glam hardback which I have. Also available to pre-order in paperback, but I have to say the difference in price makes the hardback by far nicer.  Next on my "to bake" list is the Red Velvet Cake with, you guessed it, beetroot!!!!. Will keep you posted. Also, lets see if my hubby does sneak a read and refuses to eat cake ever again on the grounds I definitely cant be trusted. If he doesnt, my secret is safe. Also, brother-in-law, if you tell on me I shall never speak to you again. You know who you are.

Happy Fathers Day

To my Dad, my husband and all fathers everywhere.  My gift for the person you cannot but gifts for!  They are impossible aren`t they?  One jar of homemade rhubarb and vanilla jam and these goodies!  Red Velvet with vanilla buttercream, topped off with fresh strawberries.  Glad he shared them out!

Told you I would find a use for that cake stand I did not need

The Gluten Free Scone recipe was a Success

Following on from the cheese scone recipe a few posts ago. I am glad to say, the principle worked for sweet too.  Here`s the recipe.

8oz Glutafin Select Multipurpose Mix (this is the one I have used and will update if it works with another)


1 teaspoon xantham gum

2 teaspoons Baking powder

pinch salt (omit this if you only have salted butter)

2oz unsalted butter

About half a 284ml tub buttermilk

Approx 2ox sultanas

1ox caster sugar.



1. Sift flour, xantham, baking powder, and salt .

2. Rub in the butter until breadcrumb like.

3.Gently mix in the sugar and sultanas.

Now carefully add enough buttermilk to make a soft but not too sticky dough. Knead a little until smoothish.

When baking normal scones it is ill advised to knead the dough very much as it makes the dough tight, but the gluten free mix does benefit from a little kneading.

4. I personally never use a rolling pin for scones. At this point, I gently press out to about 3 quarters of an inch thick and cut out with cutters.

5. Now pop on a baking sheet (I love silicone for this as it never sticks). Glaze the top with a light coat of the buttermilk .
 
Bake for about 15 mins at 200 degrees centigrade until risen and golden brown.  These were so soft and springy, I was in seventh heaven.
 

Gluten free Cheese scone Recipe.

Of late, we have been having homemade soups for lunch on Sundays. Preferring our roast in the evening.
This week we had Golden Ham & Vegetable.  To accompany, I made some cracking (if I say so myself) cheese scones.  I have always had trouble with gluten free scones. My regular ones are usually just as scones should be, but the GF ones end up more like rock cakes no matter what I try. So for the benefit of any other struggling gluten free cooks and myself when I cannot remember what the heck I did, i am going to share my recipe.  I am sorry but I don't do grams at home so its ounces.

8oz  Glutafin Select Multipurpose Mix  (this is the one I have used and will update if it works with another)
1 teaspoon xantham gum
2 teaspoons Baking powder
pinch salt  (omit this if you only have salted butter)
pinch cayenne pepper
2oz unsalted butter
About half a 284ml tub buttermilk
Approx 2ox grated mature cheddar cheese.

1. Sift flour, xantham, baking powder, salt and cayenne.
2. Rub in the butter until breadcrumb like.
3.Gently mix in the cheese, leaving a little for the tops.
Now carefully add enough buttermilk to make a soft but not too sticky dough. Knead a little until smoothish.
When baking normal scones it is ill advised to knead the dough very much as it makes the dough tight, but the gluten free mix does benefit from a little kneading.
4. I personally never use a rolling pin for scones. At this point, I gently press out to about 3 quarters of an inch thick and cut out with cutters.
5. Now pop on a baking sheet  (I love silicone for this as it never sticks). Glaze the top with  a light coat of the buttermilk and then sprinkle with a little cheese for a nice cheesey crust.

6. Bake at 200 degrees  centigrade for about 15 mins until risen (hopefully this wasn't a one off or I will look daft) and browned.

Let me know if you try it. I am going to see if this principle works on fruit ones this week, so watch this space.