Posts Tagged ‘gluten free’

Squires Kitchen Flexi-Ice

Sunday, September 21st, 2014

I was really excited to discover this product and wanted to share it with you. I love finding new cake decorating techniques that are available for allergen free cakes too. 

Flexi-ice cake

Vintage lace has been very popular on wedding cakes this year. Such delicate decoration at one time would have needed a great deal of skill to achieve. This is really easy to use and looks very professional.

Squires Kitchen Flexi-Ice does not contain any allergens in the ingredients list. The allergy advice does state ‘May contain nuts’. Please be aware that other brands do contain wheat flour. Always check the label but I know you do!

You can pipe with this icing but it does take a bit of practise for finer work.

Flexi-ice cupcakes

I have taken the following text from the product description which explains how to use it.

Flexi-Ice is a flexible, multi-purpose icing with a delicate natural vanilla flavour. Ideal for creating fine, edible lace in sugar, this versatile mix can also be piped, stencilled, coloured and used to make edible confetti.
Developed by the experts at Squires Kitchen and thoroughly tested by professional cake makers, Flexi-Ice is easy to both make and apply. Simply add 150ml of cooled, boiled water for every 100g of the mix and beat until smooth – you can leave the icing white or colour it any shade with Squires Kitchen’s wide range of liquid, paste and dust food colours.

Spread onto mould
Once mixed, Flexi-Ice is perfect for piping and stencilling on cakes, cupcakes and cookies. For a lace effect, spread the paste over a lace mould with a smoother or scraper.

Peel away from mould Either leave to air-dry or place in a cool oven or dehumidifier for just 20–30 minutes and the paste should easily peel away from the mat. Flexi-Ice remains pliable for at least a day and, if it starts to firm up, just pass the icing through the steam of a kettle to restore its flexibility.

FoldOnce made, the unique texture of Flexi-Ice makes it so easy to decorate with – simply cut the paste with scissors or a pizza wheel and fold it into shape. Create on-trend lace decorations, such as sumptuous frills, beautiful bows and delicate flowers for celebration cakes, favours, desserts and more.

Pack shot

New Squires Kitchen Instant Mix Flexi-Ice is available from www.squires-shop.com and from good cake decorating suppliers nationwide. RRP £8.99 for 500g.

Ingredients

Sugar, Glucose powder, Potato starch, Thickeners: Sodium Alginate, Gum Tragacanth, Xanthan gum, Colour: E171, Preservative: Potassium Sorbate; Acidity Regulator: Citric Acid; Natural Vanilla Flavouring

Udi’s Gluten Free Review

Wednesday, September 17th, 2014

A little while ago now a very popular brand of gluten free products in the US – Udi’s Gluten Free, launched their gluten free products in the UK.

Udi’s very kindly sent me a big box of goodies to review.

SAM_3933I was very impressed with all the products they sent to me. I was very excited to try the bagels and they didn’t disappoint.

I tried the Cinnamon and Raisin bagels toasted with butter. They toasted well and tasted lovely and moist. The plain bagels were great toasted and filled for lunch. I couldn’t taste any difference from a usual bagel. Udi’s bagels contain egg. Their list of ingredients can be found here.

I wasn’t too sure about the Strawberry Breakfast Bars but after 20 years making cakes, jam is not my favourite thing.

I took the Cinnamon and sugar Bagel Chips (contains egg) and the Aged Cheddar Ancient Grain Crisps (contains milk) to school with me to share with the children after school. All who tried them were very impressed. One three year old tried taking the box of bagel chips away with her several times!

I found the granola a bit hard at first but a day or two after initially opening the bag I found they softened a little. They were quite sweet, I prefer my granola not so sweet.

 

Baking with Almond Flour

Sunday, March 9th, 2014

I have been interested in almond flour since reading American gluten free recipe sites so when I was given a bag by Sukrin I couldn’t wait to try it.

splash-mandelmel

 

After reading about it here I realised this isn’t the same almond flour as used on the recipe sites.

This almond flour has had 80% of the fat removed. On their website Sukrin state that the flour is high in protein and minerals including magnesium, iron, potassium, copper, manganese and zinc.

Still inspired by the American sites I decided to make a carrot cake using just almond flour and not adding any other flour. Sukrin advise using half and half with another flour.

SAM_3532

 

As you can see it had quite a close texture. It wasn’t stodgy though and the flavour of almond was quite strong. The cake lasted 2 – 3 days.

If you are looking to add protein and less fat to your diet then substituting some of your usual flour with this may help.

I use ground almonds in my cakes as the fat adds moistness and helps it to last more than a couple of days which this flour doesn’t do so I won’t be using this flour again in my gluten free baking.

Nakd Snack Bar Review

Sunday, March 9th, 2014

I had seen Nakd bars in the shops but hadn’t tried them yet as it isn’t the sort of thing I would usually buy so when I was asked if I would like to try Nakd products I suddenly thought – yes actually I think I would! I felt very spoiled when this was delivered!

SAM_3608

Fruit tea, a china cup, a tube of gorgeous lavender hand cream and a packet of Nakd Cocoa Delight.

If your choice of snack is sugary sweet then this may not be for you. I like dried fruit but prefer them in foods rather than on their own so these bites were ideal.

Made from dates, cashew nuts, raisins, cocoa powder and rice flour. I honestly think these are the perfect guilt free in between meals snack and I will be trying their other flavours.

SAM_3612

 

 

Dr Oetker Baking Product Allergy Information

Thursday, February 13th, 2014

I have always trusted Dr Oetker products for my ‘free from’ baking. 

1394180_756267144390786_1463268439_nAllergen information is clearly labelled and whenever I email with an allergen query, they always get back to me with an answer.

I often get asked what cake decorating products are suitable for certain diets so I thought I would ask the company for their full list of baking products and their allergens which they very kindly provided. I have put it here in a table so it is easier to read.

Apart from the gluten free baking powder, none of the other products are actively tested for gluten levels, so can only be labelled as having no “gluten containing ingredients”.

Due to ingredient changes, please always check allergen information on the packaging.

Dr. Oetker Baking Products

No gluten ingredients

Dairy free

Egg free

Soya free

Nut free

READY ROLLED MARZIPAN 6x400g [01257] GF DF  EF SF No
NATURAL MARZIPAN 6x454g [01335] GF DF EF SF No
READY ROLLED REGALICE 6X450g [04347] GF DF EF SF No
REGALICE COLOURS 6x500g [04473] GF DF EF SF NF
R’toROLL IVORY ICING 6x1kg [04477] GF DF EF SF NF
READYtoROLL ICING 6x 1kg [04478] GF DF EF SF NF
READY TO ROLL ICING 6x454g [04481] GF DF EF SF NF
COCOA POWDER 3 X 1KG GF DF EF SF NF
SCOTBLOC MILK 14X300g [51305] No No EF No NF
WHITE CHOC CHIPS 9X100g No No EF No NF
REAL CHOC CHIPS MILK 9X100g [C30] GF No EF No NF
REAL CHOC CHIPS-PLAIN 9X100g [C32] GF No EF No NF
GLYCERINE 6X38ml [U102] GF DF EF SF NF
LEAF GELATINE 1 X 1KG GF DF EF SF NF
SELECT LEAF GELATINE 20g X 10 [S80] GF DF EF SF NF
DESIGNER ICING POUCH BLUE 140G X 5 GF DF EF SF NF
DESIGNER ICING POUCH PINK 140G X 5 GF DF EF SF NF
DESIGNER ICING POUCH WHITE 140G X 5 GF DF EF SF NF
12 WAFER DAISIES X 10 GF DF EF SF NF
SILVER SHIMMER SPRAY 6 X 100ML No DF EF SF NF
FUDGE CHUNKS 9 X 85G GF No EF No NF
GLUCOSE SYRUP TUBE 6 X 140g GF DF EF SF NF
GOLD SHIMMER SPRAY 6 X 100ML No DF EF SF NF
SUGAR STRANDS JAR 6 X 55G GF DF EF SF NF
HUNDREDS & THOUSANDS JAR 6 X 65G No DF EF SF NF
CHOCOLATE FLAVOURED STRANDS JAR 6 X 55G GF DF EF SF NF
POLKA DOTS JAR 6 X 45G GF DF EF SF NF
SUGAR STARS JAR 6 X 40G GF DF EF SF NF
SUGAR BUTTERFLIES JAR 6 X 35G GF DF EF SF NF
CHOCOLATE BEANS JAR 6 X 65G GF DF EF No NF
SOFT GOLD PEARLS JAR 6 X 45G GF DF EF No NF
SHIMMER PEARLS MIX JAR 6 X 45G GF DF EF SF NF
WHITE CHOC CHUNKS 9 X 100G GF No EF No NF
MILK CHOC CHUNKS 9 X 100G GF No EF No NF
Dr Oetker EASY SWIRL CUPCAKE ICING PINK 5 x 180g GF DF EF SF NF
Dr Oetker EASY SWlRL CUPCAKE ICING VANILLA 5 x 180g GF DF EF SF NF
Dr Oetker EASY SWIRL CUPCAKE ICING CHOCOLATE 5 x 180g GF DF EF SF NF
Neon Sugar 4 cell – 4 x 100g GF DF EF SF NF
Fine Cooks’ Chocolate Extra Dark 20 x 150g GF No EF No NF
Fine Cooks’ Chocolate Milk 20 x 150g GF No EF No NF
Fine Cooks’ Chocolate Dark (Plain) 20 x 150g GF No EF No NF
Fine Cooks’ Chocolate White 20 x 150g GF No EF No NF
Dr. Oetker Gluten Free Baking Powder Sachets 14 x 6*5g GF DF EF SF NF
Dr. Oetker Bicarbonate of Soda Sachets 14 x 6*7g GF DF EF SF NF
Shimmer Sugar 4cell 4x100g GF DF EF SF NF
Bright Red Gel Food Colour – 6 x 10g GF DF EF SF NF
Sunshine Yellow Gel Food Colour – 6 x 10g GF DF EF SF NF
Sky Blue Gel Food Colour – 6 x 10g GF DF EF SF NF
Lime Green Gel Food Colour – 6 x 10g GF DF EF SF NF
Ultra Violet Gel Food Colour – 6 x 10g GF DF EF SF NF
Jet Black Gel Food Colour – 6 x 10g GF DF EF SF NF
Hot Pink Gel Food Colour – 6 x 10g GF DF EF SF NF
Neon Orange Gel Food Colour – 6 x 10g GF DF EF SF NF
Dr Oetker Gluten Free Baking Powder Tub 4 x 170g GF DF EF SF NF
Bicarbonate of Soda 200g 1×4 GF DF EF SF NF
Cream of Tartar – (6x5g) x 18 GF DF EF SF NF
Ground Arrowroot – (6x8g)  x9 GF DF EF SF NF
Chocolate Hearts 10 x 40g GF No EF No NF
Giant Chocolate Stars 10 x 20g GF No EF No NF
Coloured Writing Icing 6x76g GF DF EF SF NF
Neon Glitter Writing Gels 6x76g GF DF EF SF NF

Gluten Free Parsnip and Apple Cake

Tuesday, February 4th, 2014

I have seen lots of parsnip cake recipes lately and fancied trying it. 

SAM_3570

I wondered if it would work in the same way as carrot in a cake as parsnip is a bit drier. I adapted my carrot cake recipe to try this and it worked well.

It would be nice with cinnamon but my husband is allergic to it so we don’t have it in the house.

Next time I’m thinking of using dark muscovado sugar, dried ginger and chopped stem ginger instead of demerara sugar, mixed spice and apple. No new year diet here!

SAM_3568

 

This recipe makes quite a deep cake so takes a little while to cook. I would suggest wrapping  your cake tin with a thick layer of baking parchment or bake even strips to protect the side of the cake.

Parsnip and apple cake – serves 8 – 12

Ingredients
for the Cake
125g gluten free plain flour
60g maize flour or cornflour
65g ground almonds
3 tsp gluten free baking powder
4 tsp mixed spice or cinnamon
pinch salt
350g parsnip, grated
85g eating apple, chopped into small pieces
215ml sunflower oil
4 large eggs
250g demerara sugar
a few drops of vanilla extract

for the Topping
50g butter, at room temperature
60g icing sugar
200g cream cheese
vanilla extract
mixed spice or cinnamon

Dairy free topping - if you are just covering the top, only use half this amount.

150g dairy free margarine
600g icing sugar
vanilla extract
mixed spice or cinnamon

Method
Preheat oven to 180°c / 350°f / gas mark 4.
Grease and line an 8inch round cake tin with greaseproof paper.
Combine the flour, maize flour, ground almonds, baking powder, mixed spice and salt in a bowl.
Sieve together four times to make sure the baking powder is evenly distributed.
Measure the sunflower oil, eggs, brown sugar and vanilla into a large mixing bowl. Whisk together until paler in colour then stir in the flour mixture. Stir in the parsnip and chopped apple.
Pour into the prepared cake tin and bake for 50 minutes to 1 hour until a knife inserted comes out clean.
Leave to cool in the tin for 15 minutes before turning out onto a plate. Now turn this onto the cooling wire so the cake cools the right way up or it could break in half.

For the topping

soften the butter for 10 seconds in a microwave or leave at room temperature before beating together with the icing sugar. This is easier if you use a food mixer with a beater attachment or use a hand held mixer. Add the cream cheese and beat until smooth. Mix in the vanilla extract and mixed spice or cinnamon to taste.
Spread onto the top and sides of the cake with a pallet knife.

Dairy free topping

Mix the icing sugar into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency. Stir in vanilla extract and mixed spice or cinnamon to taste.
You may think this is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.
Spread onto the top and sides of the cake with a pallet knife.

Sukrin Bread and Cake Mix

Wednesday, January 29th, 2014

I was given a lovely big box of goodies from www.sukrin.com/en/ to try. It contained granulated, brown and icing sugar alternative. Sesame flour, almond flour, Fibrefine which is a high fibre corn flour. A bread mix and cake mix!

Where do I start?

I thought I’d start with the easy option – the bread and cake mix.

SAM_3445

 

This is a low carbohydrate bread mix is wheat, milk, yeast, soy and sugar free. It does contain egg. Apparently it is very popular amoung sports people and I can see why.

The mix comes with it’s own baking tin. All you need to do is stir in the water and any extra flavourings you like. Spoon into the tin, level the top and bake.

SAM_3454

I kept my bread plain so I could taste it as it was. It had a lovely flavour and was full of seeds. It was quite moist but soft. The pack says to store in the fridge. It still tasted good 4 days later.

SAM_3470

SAM_3491The cake mix makes an 8 inch cake and is gluten and sugar free. Again I kept it quite plain so I could taste the flavour as it was.

SAM_3418

 

This cake mix is mixed together with 3 eggs, 75ml vegetable oil and 150ml water and any flavourings you like. The company have produced a booklet of recipes which can be made with the cake mix.

SAM_3426

 

The mix I used has sesame flour as the first ingredient. I don’t know if the recipe has changed as the ingredient list on the website lists almond flour as the first ingredient. I mention this as I did find the cake had a strong flavour which I didn’t really like.

It had a great texture and lasted a few days. I think this cake mix might suit strong flavours being added to it.

SAM_3495

 

Baker Days Gluten Free Cakes By Post

Sunday, November 3rd, 2013

I received a lovely surprise through my letterbox last week.

baker daysIt was a gluten free celebration cake packaged in this lovely tin. It was 5 inches wide and enough to feed 3 – 4 people.

It tasted nice, the cake contains ground almonds which keeps the cake moist.

It’s great that commercial companies are now catering for gluten free diets. You can also order a dairy free cake too.

baker daysOn their website www.bakerdays.com you can choose from hundreds of designs which are then printed onto sugarpaste. Gluten free cakes are only available as this size, prices start from £16.99.

 http://www.bakerdays.com/pages/gluten-and-wheat-free-cakes

inside a bakerdays cake

 

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 9.

Sunday, October 27th, 2013

charlotte royale

Here is my Charlotte Royale. Please excuse my particularly bad photos and believe this tastes a lot better than it looks!

You will find the recipe used in the programme here.

The Recipe

For the swiss roll
250g self raising gluten free flour
1 teaspoon gluten free baking powder
170g caster sugar
pinch salt
75ml sunflower oil
12ml white vinegar or lemon juice
200ml cold water
few drops vanilla extract
strawberry jam

For the raspberry mousse
250g raspberries (fresh or frozen)
125g caster sugar
7 teaspoons cornflour
175ml coconut cream

Coconut cream and raspberries to decorate

To make the raspberry mousse
Blitz the raspberries in a food processor and sieve the puree into a bowl.
Blend the cornflour with a little cold water.
Place the caster sugar and 125ml water into a saucepan. Bring to the boil and add the raspberry puree. Bring back to the boil and thicken with the cornflour. Leave to cool.

For the swiss roll.
Line a 12 x 8 inch swiss roll tin with baking parchment. Place another piece of parchment the same size on a worktop and sprinkle with caster sugar.

Place the gluten free flour, baking powder, salt and caster sugar into a large mixing bowl.
Measure the sunflower oil, vinegar, vanilla and water into a jug and mix into the dry ingredients to make a smooth thick batter.
Pour into the tin and bake for 20 minutes.
Turn the sponge out on top of the prepared baking parchment, move the sponge around so it doesn’t stick to the paper. Leave for 5 minutes with the baking parchment on top.

swiss roll sponge
While the sponge is still quite hot, spread on the strawberry jam and roll up the sponge using the baking parchment to keep the sponge together. Keep the baking parchment around the sponge until cold.

swiss roll

 

Line a 2 pint bowl with cling film. Cut the swiss roll into slices 1cm thick. Line the bowl with the sponges packing tightly together.
Whip the coconut cream until thick, fold into the raspberry mixture and pour on top of the sponges.
Leave to set before turning out onto a serving plate.
You can boil a spoonful of apricot jam with a spoonful of water and brush this over the sponge if you don’t fancy coating the sponge in arrowroot.
Decorate with the whipped coconut cream and raspberries.

charlotte royaleI’m going to work on this swiss roll recipe. It tasted fine on the first day but wasn’t very nice the next day. The mousse though tastes yummy!

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 8. Hazelnut Dacquoise.

Saturday, October 26th, 2013

The quarter final of ‘Bake off’ gave us some much anticipated ‘Free from’ dishes. We had a gluten free bread in the Signature Bake, dairy free cake for the show stopper and a gluten free technical challenge. 

Here is a link to Mary Berry’s Hazelnut dacquoise.

So can this recipe be made without dairy, soya and egg too? Yes and honestly tastes just the same as with these ingredients.

I thought the meringue would fall apart quite quickly but it was still intact the next day – probably too soft to serve. I was a bit worried about coating the sides of the meringue with the custard but now I think it would hold.

hazelnut dacquoiseThe Recipe – makes a 6  inch meringue.

For the meringue
50g whole hazelnuts
30g Orgran No Egg
¼teaspoon pectin
45g icing sugar
1 teaspoon soft brown sugar

For the chocolate ganache
40ml almond milk
60g dairy and gluten free plain chocolate (60%)

For the coffee custard filling
150ml /¼pint almond milk
2 teaspoons coffee granules (we’re not coffee drinkers so this is all we had!)
15g caster sugar
couple drops vanilla
4 teaspoons cornflour
75ml coconut cream (keep in the fridge for 24 hours before using)

For the decoration
50g white sugar
whole hazelnuts

Preheat the oven to 180°c (160°c fan oven)
Blitz the hazelnuts in a food processor until coarsely ground. Spread onto a baking tray and bake for 10 minutes. Leave to cool.
Turn the oven down to 130°c (110°c fan oven).
Mix the no egg together with the pectin and 85ml cold water in a large mixing bowl. Mix on a high speed for 5 minutes.
Add the icing sugar and brown sugar 1 tablespoon at a time. Continue whisking for 5 minutes until thick and it stands in peaks.
Draw 3 x 6 inch circles on baking parchment, turn over onto two baking trays.
Fold the hazelnuts into the meringue.
Fit a piping bag with a large plain nozzle. Fill with the meringue.
Pipe the meringue into the three circles. Bake in the oven for 2 hours. Turn the oven off and leave in the oven until cool.

hazelnut meringue

For the custard – heat the almond milk in a saucepan. Dissolve the coffee with a little boiling water.
Blend the cornflour with a drop of cold water. When the almond milk comes to the boil, whisk in the cornflour to thicken.
Stir in the dissolved coffee and sugar. Pour into a bowl and leave to cool. Place in the fridge until needed.

For the ganache – bring the almond milk to the boil and stir in the chocolate to melt.

Place the white sugar into a small saucepan with a drop of water. Boil to a caramel. Throw in the hazelnuts to coat. Take out the hazelnuts with two forks and place onto baking parchment to set.

When ready to assemble

Place the coconut cream into a large mixing bowl. Whisk until thick. Fold into the cold coffee custard.
Place one meringue onto your serving plate. Spoon half the custard onto the meringue. Place another meringue on top. Spoon the remaining custard on top. Top with the final meringue. Decorate with the ganache and hazelnuts.

Look layers of meringue!

 

hazelnut dacquoise