16
Gluten Free Chocolate Cake
Unsalted butter 150g
Medium eggs 3
Vanilla extract 1 tsp
Lemon juice 2 tsp
Tepid water 60ml
Caster sugar 125g
Gluten free plain white flour blend 250g
Gluten free baking powder 3 level tsp
Gluten free cocoa powder 3 level tbsp
Method
1Melt the butter in a pan over a low heat, cool slightly.
2Beat the eggs in a jug, add the vanilla extract, lemon juice and
water.
3Place the flour in a mixing bowl and sieve in the baking powder
and cocoa powder. Make a well in the middle, pour in the egg
mixture followed by the melted butter and mix well with a spatula
or wooden spoon.
4Pour into the baking pan.
5Select Programme 10 (Cake).
6After baking, leave the cake to cool for 10 minutes in the pan
before turning out onto a wire rack to cool completely.
Gluten Free Fruit Cake
Unsalted butter 150g
Medium eggs 3
Milk 3 tbsp
Gluten free plain white flour blend 250g
Gluten free baking powder 1 level tbsp
Gluten free mixed spice ½ level tsp
Xanthan Gum ¼ level tsp
Dried mixed fruit 120g
Light brown soft sugar 125g
Method
1Melt the butter in a pan over a low heat, cool slightly.
2Beat the eggs and milk together in a jug.
3Place the flour into a mixing bowl and sieve in the baking powder,
mixed spice and Xanthan Gum. Stir in the dried fruit so that it is
well coated.
4Stir in the brown sugar. Make a well in the middle of the
ingredients, pour in the egg mixture followed by the melted butter
and mix well with a spatula or wooden spoon.
5Pour into the baking pan.
6Select Programme 10 (Cake).
7After baking, leave the cake to cool for 10 minutes in the pan
before turning out onto a wire rack to cool completely.
Gluten Free Sun Dried Tomato Loaf
Loaf size: 1½ lb (680g)
Medium eggs 3
Carton buttermilk 284ml
Semi skimmed milk, between 21ºC - 28ºC 6 tbsp
Lemon juice 2 tsp
Clear honey 1½ level tbsp
Gluten free sun dried tomato paste 1 level tbsp
Gluten free sun dried tomatoes, (chopped) 50g
Oil from sun dried tomato jar 1 tbsp
Salt 1 level tsp
Gluten free white bread flour blend 470g
Gluten free yeast 1 level tbsp (9g)
Method
1Place the eggs in a large measuring jug and beat well with a fork.
2Add the buttermilk, 5 tbsp of the milk and lemon juice and mix
well. Pour into the baking pan.
3Add the honey, sun dried tomato paste, chopped sundried
tomatoes, oil and salt to the pan.
4In a bowl, mix the flour and yeast together.
5Place the pan into the Breadmaker, select loaf size 1.5lb, medium
crust, Basic programme 1 and press start.
6With the lid open add the flour and yeast mixture a spoonful or two
at a time. After a minute or so once all the flour has been added,
add the last tablespoon of milk. Using a silicone spatula to scrape
the pan sides, ensure all the flour has been incorporated and close
the lid.
7After baking, turn out of the pan immediately and leave to cool on
a wire rack.
Gluten Free Bread (Basic Prog. 1)
Gluten Free Cake (Basic Prog. 10)
