Archive for September, 2013

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – Week 4. Custard Tarts

Monday, September 30th, 2013

I cannot get excited about a custard tart. I know people who think they are the best thing since sliced bread. I don’t get it – but if you take that sliced bread but some butter on it (or dairy free margarine!), add some dried fruit, pour the custard over the top and bake then you have one of my all time favourite puddings. So maybe they’re not so bad!

custard tartAs I am a few weeks behind with this challenge I will crack on with the recipe.

Here is a link to the recipe used in the programme. Egg Custard Tarts.

To make this recipe dairy free, replace the butter in the pastry for your choice of dairy free margarine and the milk in the custard for your choice of dairy free milk. I prefer almond milk.

See here for my gluten and dairy free sweet pastry.

Gluten, dairy and egg free sweet pastry – Make 9 individual tarts.

100g Doves Farm gluten free plain flour
100g fine maize flour
100g cold dairy free margarine
50g caster sugar
40 – 50ml cold water. The less water the better the texture.

Combine the flours in a large mixing bowl.
Rub the margarine into the flour
Stir in the sugar then the water. Bring together to form a dough.
Use straight away. You can roll out the pastry and cut circles using a pastry cutter. Push into the moulds of a muffin tin. Neaten the edge.
I used a tart press to form my cases.

gluten free pastry

Place a ball of pastry into a large muffin tin, dip the press into gluten free flour and press down a little, dip into flour and press again. Continue until your pastry is your desired thickness. Trim the top with a sharp knife or round biscuit cutter.

gluten free pastry in muffin tin

If you are filling the pastry with egg custard, I would part bake the pastry for 15 minutes at 190°c/ gas mark 5 before adding the custard and sprinkling of nutmeg. Continue baking at 180°c / gas mark 4 for about 10 – 15 minutes until the custard has set.

For egg and dairy free custard I turn to custard powder or Vege-Gel, depending on which texture you prefer.

custard set with vege-gel

This custard is set with Vege-Gel.

Using vege-Gel.
900ml your choice of dairy free milk.
1½ sachets (9g) Vege-Gel.
50g caster sugar.
vanilla extract.

Stir the Vege-Gel and vanilla into the milk.
Pour into a saucepan and stir until boiling.
Stir in the caster sugar. Check you have enough flavouring and sugar. Pour into cooked pastry cases. Grate a little nutmeg on top.
Cool then keep in the fridge until needed.

Using custard powder.
900ml your choice of dairy free milk. I prefer almond milk.
50g gluten free custard powder.
35 – 50g caster sugar.

Pour the dairy free milk into a large saucepan and bring to the boil.
Blend the custard powder with a little water, when the milk comes to the boil whisk in the custard powder. Keep whisking until thick.
Stir in the sugar. Pour into the cooked pastry cases. Grate a little nutmeg on top. Leave to set and chill in the fridge.

Why not put a spoonful of jam or apple puree into the pastry case before the custard.

 

 

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – Week 3. Floating Islands

Monday, September 16th, 2013

So how do you make an egg free meringue?

egg free floating island

Did you know Alfred Bird invented custard powder because his wife was allergic to eggs?

I had never used an egg replacement until a little while ago when I saw a recipe for meringue and had to try it. I tried making a sponge with it which I didn’t like at all so I keep it just for meringue.

The original recipe from The Great British Bake Off is already gluten free – remember if you use Meri-white, it contains wheat. The recipe can be made dairy free by using your choice of dairy free milk in the custard.

The Recipe – 4 portions.

45g Orgran No Egg
2ml pectin
few drops vanilla extract
65g icing sugar
2 teaspoons soft brown sugar

500ml almond milk
35g gluten free custard powder
20g caster sugar or to taste

Mix the No Egg with the pectin in a mixing bowl.
Add 125ml water and mix on high speed for 5 minutes.
Add the vanilla and the sugar a tablespoon at a time. Continue on high speed for 5 minutes until the mixture forms stiff peaks.

egg free meringue
Place the almond milk into a large saucepan and bring to the boil. Turn down to just under a simmer.
Shape the meringue into quenelles and place into the milk. Cover and cook for about 8 minutes depending on the size. Lift out onto a plate.

poached egg free meringue
Strain the almond milk and pour back into a clean saucepan. Bring to the boil.
Mix the custard powder with a little water. Whisk into the almond milk until it is your preferred thickness. Stir in the sugar.
Pour into serving bowls and place the meringues on top.

Place 100g white caster sugar into a small saucepan with a drop of water. Place onto the heat and melt the sugar. Boil until the sugar turns to caramel. Take off the heat and dip the saucepan into the sink filled with a little cold water to stop the caramel cooking further.
Dip two forks into the caramel and flick the caramel over a rolling pin to form strands – this is messy! Place on top of the meringues.

 

 

Gluten Free English Muffins – The Great British Bake Off Technical Challenge 2013, week 2

Monday, September 2nd, 2013

So this week was bread week. I’m joined in my gluten and dairy free technical challenge this year by Julia from Alimentary Bites. This time we are attempting the challenge egg and soya free too!

SAM_2615

Julia was lucky this week as she has already made MEWS free English muffins. You will find Julia’s blog here http://alimentarybites.blogspot.co.uk/2013/09/great-british-bake-off-challenge-week-2.html

Here is my attempt. I was pleased with my result. Once toasted and spread with dairy free margarine and jam, even my husband said it tasted ‘muffiny’.

The Recipe – makes 12

200g Doves Farm gluten free plain flour
100g cornflour (corn starch)
100g ground almonds
2 teaspoons xanthan gum
1 teaspoon salt
4 teaspoons caster sugar
4 teaspoons fast action dried yeast
30g dairy free, soya free margarine, melted
210ml almond milk
200ml water

Place the dry ingredients into a mixing bowl.

Measure the almond milk, water and melted dairy free margarine and stir into the flour. This will be a thick batter.

gluten free English muffins

I tried two ways of cooking the muffins – I baked two muffins in the oven. I spooned some of the mixture into two greased dessert rings, left to rise for about half an hour then baked at 180°c / gas mark 4 for 20 minutes.

gluten free English muffins

I left the rest of the mixture to prove in the mixing bowl. I heated a frying pan and using a wet spoon carefully scooped the mixture onto the pan. Bake for 10 minutes on each side. If the outside is colouring too quickly, turn the heat down and place a lid on the pan.

griddled gluten free muffinsI split the muffins in half and toasted them. I think griddling the muffins gave it a muffin flavour.