Teacakes - Makes 8
- 200g gluten free plain flour
- 100g cornflour
- 100g ground almonds
- 2tsp xanthan gum
- 1tsp salt
- 100g caster sugar
- 8 tsp (4 x 7g sachets) dried yeast
- 100g currants
- 60g butter, melted
- 1 egg
- 300ml milk
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Grease a baking tray.
Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, salt, sugar and yeast.
Mix in the currants.
Pour in the melted butter.
Beat the egg into the milk and pour into the dry ingredients. Beat until smooth.
Scoop the mixture onto the baking tray to make 8 buns.
Wet your fingers and mould each bun into a round, flat shape. Brush the top with beaten egg.
Leave in a warm place to prove for 30 – 45 minutes.
Preheat oven to 200°c / 400°f / gas mark 6.
Bake for 15 – 18 minutes until golden brown. Tap the bottom of a bun if it sounds hollow it is cooked.
Leave on a wire rack to cool.
To serve- cut each teacake in half and toast. Spread with butter and jam.
how to make this recipe dairy free...
Use sunflower oil or dairy free margarine in place of butter and water or your choice of dairy free milk in place of milk.
To serve- cut each teacake in half and toast. Spread with dairy free margarine and jam.