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Today we received a box from Snack Garden and really enjoyed these snacks with everyone in the office. We love supporting small businesses, and these nutritious and satisfying munchies are a perfect and healthy snack to share during a busy day.

The idea of Snack Garden started from Ivan, an Hungarian man who after travelling all around the world and missing a healthy snack during his journeys, decided to create this all natural snacks, vegan and gluten free. Ivan and his family produce two fantastic snacks: the vacuum-fried crispy veggie chips and freeze-dried tropical fruit.

vaccum fried veggies

When we opened the veggie chips we were surprised to see round pods green beans, sliced sweet potatoes, squash and carrots. As they are lightly salted, we found them delicious and really addictive. The texture is very crispy and the crunchiness is light and salty, This combination  works really well for us. They are perfect for an afternoon break and to eat just by themselves.

fruit

The freeze-dried tropical fruit contains strawberries, bananas and pineapple. They are sweet and tasty, and the texture is quite hard, so we found them ideal as a mid-morning snack with a natural yogurt or in the porridge. With a bowl of warm milk, they also make a perfect breakfast. Kids would love this snack for the sweet taste and also for the mix of exciting colours.

On Snack Garden’s website we read that these products are completely free of preservatives, added sugars, trans fats and excessive sodium. We couldn’t agree more, they make a great alternative to snacks rich in sugar and still they are tasty and crispy.
If you want to know more, check their website, where you can also find delicious recipes and contact details.

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Grace Cheetham is the author of the internationally acclaimed The Best Gluten‐Free, Wheat‐Free &  Dairy‐Free Recipes and Untitled-1Simply Gluten‐Free & Dairy‐Free. Passionate about great food and allergy‐free living, she runs a website and a blog ‐ www.glutendairyfree.co.uk that has been voted one of the best gluten‐free and allergy‐friendly blogs by Channel4.com’s 4Food and one of the 100 best food blogs by womanandhome.com. Grace judges at the Great Taste Awards and Free‐From Food Awards and runs cookery demonstrations and classes.

Can you describe your book? What should the reader expect from it?
I’m so excited about this book. It’s the culmination of so many years of baking (my basic bread recipe, alone, took about 60 goes to get it absolutely perfect). And it’s jam-packed with treats and indulgences. From an amazing Sourdough Bread to Cinnamon Brioche Buns, from moreish Fennel Crackers to Millionaire’s Shortbread, from delicate Fondant Fancies to Chocolate & Beetroot Cake, from a show-stopper Crab & Dill Tart to Beef Wellington, or from delicious Lemon Tart to Passion Fruit & Coconut Cheesecake, there’s everything and, hopefully, more…

When did your passion for gluten-free cooking begin?
I grew up on free-from food. When I was young, the ingredients that were available were generally very restricted but now there’s such a wonderful array of different ingredients to choose from, and to experiment with. I started with fairly simple recipes but then, as more ingredients came onto the shelves, I tried more and more things. My favourite culinary moment from this book, I think, was when I made the Chocolate Profiteroles. They worked first time – and are heavenly. And you simply can’t tell that they’re gluten-free. It was the first time I’d had profiteroles for many, many years. Bliss!

What was the biggest challenge in writing The Best Gluten-Free and Dairy-Free Baking Recipes?
My biggest challenge, I think, was not eating all the cake! All over the summer months that I wrote the book, I invited friends and neighbours around to taste the bakes. I have a lovely memory of one sunny summer afternoon when we had five families – with all the adults sitting eating cake, cookies and cheesecake and drinking wine – and all the kids running around the garden.

What was the first gluten-free dish that you mastered?
Flourless Chocolate Cake, I think. And it taught me one hugely important lesson – the importance of beating or whisking cake ingredients really, really well, to get as much air as possible into the mixture. It makes all the difference to the end result.

What is the best gluten-free recipe to get started?
Try something that you really love. Maybe pizza or maybe chocolate brownies. Follow the recipe exactly, regardless of things like whether the mixture seems too runny compared to traditional baking. Put it in the oven, sit back and enjoy the anticipation!

What is the kitchen tool that is absolutely necessary for a gluten-free baking?
Probably kitchen scales or proper measuring cups. The balance of flours, in particular, is really important in gluten-free baking.

Can you tell us 3 kitchen hacks for a gluten free diet?
– Make up large batches of flour mixes. In this book, there are different flour mixes for Cakes, Biscuits, Breads and different types of Pastry. Different balances of types of flour plus grain/starch balances make a massive difference to the end result. And instead of making up the mixes every time you bake, it’s good to make up large batches and store them, ready for when you feel like baking.
– Keep your store cupboard and freezer stocked, especially with things like gluten-free breadcrumbs that you can keep in the freezer and use to coat chicken or fish from frozen.
– Share the dishes with your friends and family, rather than cooking/eating separate meals. It’s much more fun!

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Grace Cheetham
The Best Gluten-Free and Dairy-Free Baking Recipes
ISBN: 9781848991996
Available from Nourish Books

 

shutterstock_161133104While few decades ago was thought that coeliac disease was a rare and uncommon disease that primarily affected children, it recently became one of the most commonly occurring genetic diseases in the world. It is an astounded reality that one in 100 people have this condition and it has been estimated that 76 percent of people affected by coeliac disease have not been diagnosed yet because of the rare manifestation of symptoms. Moreover genetics play their part. In fact if a first-degree family member, such as mother, father, brother or sister carries predisposing genes, the chances of having it increase to one in 10.

Coeliac disease isn’t an allergy or intolerance to gluten, but an autoimmune condition that leads to an adverse reaction to gluten proteins being the intestine hypersensitive to it and consequently leading to difficulty in digesting food. Therefore the immune system mistakenly attacks healthy tissue causing symptoms that spans from bloating, chronic fatigue, depression to weight loss and the inability to absorb important food nutrients.

It is well known that to treat this condition it is simply imperative to eliminate gluten from one’s diet for life, leading to a reversal of the symptoms. Even a small amount of gluten can be damaging and it is necessary to keep utensils separate during cooking, use separate toaster and breadboards.

Free-from ingredients are now available in every supermarket and gluten free recipes are more accessible to everyone. A large group of people consume free-from products daily. It is claimed that the increase of this condition is related to the increment of consumption of wheat and gluten in processed foods. Certainly decreasing grains in our diet and consuming more fruits and vegetables can help to intensify the amount of energy in your body, although there is a little proof that going gluten-free is the only condition for a good health. By understanding the body needs and what to do to increase the energy level and health is a good starting point to get on a healthy diet schedule.

To get started to gluten-free backing we recommend The Best Gluten-Free and Dairy-Free Baking Recipes, written by gluten-free expert Greace Cheetham and recently published by Nourish Books.

Cheese & Porcini Souffles

Ingredients: 30g/1oz/heaped 1 cup dried porcini mushrooms; 50g/1.oz dairy-free margarine, plus extra for greasing; 1 garlic clove, crushed; tbsp brown rice flour; 25g/1oz/scant . cup cornflour; 500ml/17fl oz/2 cups dairy-free cream; 5 eggs, separated; 100g/3.oz dairy-free cheese, grated; sea salt and freshly ground black pepperGlutenFreeBaking_116-143_CH5_UK.indd

Put the porcini in a small bowl, cover with boiling water and leave to soak for 15 minutes.
Drain and discard the liquid. Grease six 275ml/9.fl oz/generous 1 cup souffl. dishes with margarine.

Melt the margarine in a heavy-based saucepan over a medium heat. Stir in the garlic and cook for about 30 seconds.
Stir in the rice flour and cook for a further 2–3 minutes.
Mix the cornflour with 2 tablespoons water in a bowl and pour into the pan, then add the cream and cook for about 10 minutes, stirring frequently, until the mixture has thickened. Transfer to a mixing bowl and leave to cool for 10 minutes.

Preheat the oven to 200ÅãC/400ÅãF/gas 6. Beat the egg yolks and add to the cream mixture. Add the drained mushrooms and grated cheese, season with salt and pepper and mix well.

In a clean bowl and using an electric mixer, whisk the egg whites until stiff peaks form. Whisk one-third of the egg whites into the cream mixture until well blended. Then, using a metal spoon, carefully fold in the remaining egg whites and mix well, being careful not to overmix and knock the air out of the mixture.

Pour the mixture into the prepared souffl. dishes and bake for 20 minutes, or until golden brown on top and well risen. Serve immediately.

As part of the Coeliac Awareness Week, we’re putting up an extract of Grace’s book on our website and an exclusive interview with the author:

 

 

This article is an extract from The Best Gluten-Free and Dairy-Free Baking Recipes by Grace Cheetham.

Look around the free-from section of a health-food store or a large supermarket and you’ll find a large variety of gluten-free and dairy-free products. Food manufacturers are continually producing fantastic ingredients – all of which make it easier and easier to cook wonderful free-from food.

Flour Mixes
For baking, it’s a good idea to start with a selection of flours. I’ve created different flour mixes for different types of recipes, depending on the texture and amount of crunchiness or softness needed. In the Basic Recipes chapter, you’ll find different mixes for Flaky Pastry, Shortcrust Pastry, Sweet Shortcrust Pastry, Bread, Cakes and Biscuits. The pastry and bread mixes use sturdy flour combinations, so that they hold together well, whereas the Cake Mix produces a soft, moist texture, and the Biscuit Mix a crunchy one.
I’ve used brown rice flour in all of the mixes as it is a great base flour. It has a lovely taste and holds really well. When the mix needs a stronger flour base, I’ve used a combination of gram (chickpea) flour and maize flour. These are both great in terms of holding together and, while the gram flour has quite a strong taste, when it’s combined with maize flour that has a subtle, slightly sweet taste, it works really well. (For those who had stopped using gram flour because of the taste – trust me!).
It’s important to create a balance of grain flours and starch flours, depending on the type of recipe. The flours I’ve just mentioned are all grain flours. Starch flours work slightly differently, in that they tend to lighten the mix and give rise to the baking. For starches, I’ve generally used cornflour because it’s inexpensive and easy to find, has a very bland taste and gives a fantastic consistency. For bread, though, I’ve added potato flour as it helps create a moist, tender crumb texture, as well as a better rise.
I’ve added ground almonds to the Sweet Shortcrust Pastry – to make it sweeter, and help hold the pastry together – and to the Biscuit Mix, as it gives biscuits the crunchiness when baked.

I find the best thing to do is to make up large batches of the flour mixes and store them in my cupboard. Depending on the size(s) of your containers, you can make up double or triple quantities, if you’re planning to use a lot of the mix. (But bear in mind that the mix won’t keep forever.) Then it’s just a question of measuring out the required amount for the recipe you are about to make – and off you go…

Alternative Flours
I’ve used a couple of alternative flours within the recipes themselves. In the Oat & Molasses Bread, I’ve added gluten-free oats, to add a sweetness and strong texture. Gluten-free oats are a brilliant ingredient, and it’s easy to make them into a flour by blending them in a food processor. For the Corn Tortillas, I’ve used masa harina, as this finely milled version of maize flour is the only one that works for tortillas. And for the Paleo Bread (grain-free bread), I’ve used coconut flour. Coconut flour is incredibly nutritious, is very filling as it is high in fibre, protein and (good) fat, and is grain-free. It works fantastically well as a flour, although you need to use less of it (a third to half of the recipe quantity and possibly more liquid) because it soaks up more liquid than other flours). But it is expensive – which is why I haven’t used it throughout the book.
There are many other flours that you can use as alternatives, but I wanted to keep the list of ingredients as simple and accessible as possible, and because I think these mixes work the best. Other flours commonly used are buckwheat, millet, teff, quinoa and soya. Other starches available are tapioca and white rice flour. Personally, I find the taste of buckwheat flour too strong, and it is a very heavy flour so it doesn’t rise well. Millet tends to be bitter, teff has a strong taste, too, and it is expensive and hard to get hold of. Quinoa flour also has a very strong taste, although if you can mask the flavour, it is extremely nutritious. Soya flour is probably my least favourite flour as it doesn’t hold well or give a good rise, or taste particularly good. I’m also not keen on tapioca starch as I find it gives a metallic aftertaste, and I know many people are intolerant to it.
But all of these options at least give you that – the option to change the ingredients that you’re using if you decide you prefer another one, or if you need to expand your ingredients list (perhaps if you’re following a rotation diet). If you decide to alter any of the mixes, you can simply substitute a similar flour in the same quantities as those in the mix.

The beauty of making gluten-free bread is that you often don’t have to knead, knock back or leave to prove. You can usually mix the ingredients together, whisk in some water – and bake immediately.

Bread Mix
150g/5½oz/heaped ¾ cup brown rice flour; 60g/2¼oz/⅓ cup potato flour; 60g/2¼oz/½ cup cornflour; 50g/1¾oz/scant ½ cup gram (chickpea) flour; 50g/1¾oz/⅓ cup maize flour; 1 tsp xanthan gum

1. Sift the flours and xanthan gum into a large mixing bowl and mix together.

Olive & Rosemary Focaccia1-Olive & Rosemary Focaccia-1

4 tbsp olive oil, plus extra for greasing; 370g/13oz/2¾ cups Bread Mix ; ½ tsp salt; 1 tbsp dried active yeast; 100g/3½oz/heaped ½ cup good-quality black olives, pitted and chopped; 1 handful of rosemary leaves, chopped, plus extra for sprinkling; sea salt, for sprinkling1 tbsp dried active yeast

1. Preheat the oven to 200°C/400°F/gas 6 and lightly grease a 20cm/8in round cake tin with olive oil.

2. Put the bread mix, salt and yeast in a large mixing bowl and mix together thoroughly. Add the olives, half of the rosemary and
3 tablespoons of the oil and mix in. Pour in 375ml/13fl oz/1½ cups warm water and, using a metal whisk, beat vigorously for 1–2 minutes to aerate the dough. Beat until the dough holds some shape, but is still soft enough to fall from the whisk, adding 1 or 2 extra tablespoons of warm water if it feels too stiff.

3. Spoon the dough into the prepared tin and level the surface with the back of a metal spoon. Wash the spoon clean and dip it in cold water, then smooth the surface of the dough with the back of the wet spoon, repeating to cover the whole area. Drizzle the remaining oil over the top, then sprinkle with rosemary and salt.

4. Bake for 45–50 minutes, or until the bread is golden brown and sounds hollow when turned out of the tin and tapped on the base. Transfer to a wire rack and leave to cool.

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Grace Cheetham
The Best Gluten-Free and Dairy-Free Baking Recipes
Available from Nourish Books

 
“These gluten-free biscuits were one of the things I loved when I was pregnant and suffering from morning sickness. They’re very simple to make – and the ginger in them soothes digestive problems and eases nausea,” says Grace Cheetham, author of Simply Gluten-Free and Dairy-Free.
 

Gluten-free and Dairy-free Ginger Biscuits

Makes: 12

Preparation:15 minutes

Cooking time:20 minutes

175g/6oz dairy-free margarine
125g/4½oz/¾ cup fruit sugar or caster sugar
100g/3½oz/heaped ½ cup rice flour
50g/1¾oz/scant ½ cup gram flour
50g/1¾oz/¹⁄₃ cup maize flour
2 tsp ground ginger
½ tsp gluten-free baking powder
scant ½ tsp xanthan gum
1cm/½in piece of root ginger, peeled and grated

1. Preheat the oven to 180°C/350°F/gas 4 and line two baking sheets with baking parchment. Put the dairy-free margarine and sugar in a saucepan and heat over a low heat until the margarine has melted and the sugar has dissolved. Bring to the boil over a high heat, then turn the heat down to medium-low and simmer for 4–5 minutes until the mixture has caramelized slightly and become syrupy.

2. Sift the flours into a large mixing bowl and stir in the ground ginger, gluten-free baking powder and xanthan gum. Add the root ginger and, using your fingertips, rub it into the flour mixture until well mixed. Add the margarine and sugar syrup, and stir well with a wooden spoon.

3. Spoon the mixture, 1 tablespoon at a time, onto the baking sheets. Using your hands and the back of a metal spoon, shape each mound into a round biscuit shape about 3mm/1∕₈in thick.

4. Bake for 8–12 minutes until lightly browned. Remove from the oven and leave to cool for 5 minutes, then transfer to a wire rack and leave to cool completely before serving.

 

Whether you’re suffering from allergy-related IBS, eczema, asthma, migraines or chronic fatigue, or you’re coeliac, Simply Gluten-free and Dairy-free will show you how to use substitute ingredients and simple cooking techniques to make mouth-watering meals. Find more inspiration on  Grace’s award-winning blog glutendairyfree.co.uk.

 

gluten free recipes from Grace Cheetham

Simply Gluten-Free and Dairy-Free by Grace Cheetham.

176 pages • Illustrated • £12.99

AUS $24.99 NZ $28.00

Order your copy now

 

 

 

recipe for the best gluten-free pizza
 

Are you coeliac and thought you couldn’t eat pizza? Think again! This gluten-free and dairy-free pizza has a thick crust that is deliciously crunchy and crispy on the edges.

 

The Best Gluten-free & Dairy-free Pizza Recipe

Serves: 2

Preparation Time: 25 minutes, plus 1 hour rising

Cooking Time:15 minutes
 

Toppings – here’s some suggestions

4 tbsp passata
1½ tbsp tomato purée
80g/2.oz/scant 1 cup drained, bottled or tinned artichokes in water or oil, torn into pieces
50g/1¾oz Parma ham, thinly sliced
40g/1½ oz/.⁄₃ cup pitted olives, halved
30–60g/1–2¼oz/¹⁄₃–2.⁄₃ cup soya cheese, shaved
 

Gluten-free Pizza Dough

85g/3oz/scant ½ cup rice flour, plus extra for rolling the dough
85g/3oz/¾ cup gram flour
30g/1¼oz/¼ cup maize flour
scant ½ tsp xanthan gum
½ tsp salt
1 tsp dried active yeast
2 tbsp olive oil
 

1 To make the pizza dough, sift the flours, xanthan gum and salt into a food processor. Add the yeast and blend to mix together. Add the oil and blend well. Add 100ml/3.fl oz/scant . cup warm water, a little at a time, and continue blending to form a soft dough. Process for 10 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 1 hour until risen.

2 Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/.in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.

3 Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and sprinkle with the artichokes, ham and olives. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese over the top, then return to the oven for 1–2 minutes until the cheese has started to melt. Serve immediately.

 

Whether you’re suffering from allergy-related IBS, eczema, asthma, migraines or chronic fatigue, or you’re coeliac, Simply Gluten-free and Dairy-free will show you how to use substitute ingredients and simple cooking techniques to make mouth-watering meals. Find more inspiration on  Grace’s award-winning blog glutendairyfree.co.uk.

 

gluten free recipes from Grace Cheetham

Simply Gluten-Free and Dairy-Free by Grace Cheetham.

176 pages • Illustrated • £12.99

AUS $24.99 NZ $28.00

Order your copy here with free UK postage

 

 

 

a recipe for gluten-free pancakes

A perfect recipe for a gluten-free pancake day

 

So you’re looking for a gluten-free pancake recipe and it would be really, really good if it was vegan too? Hurrah! – you’ve just hit the jackpot with this delicious recipe from Adele McConnell’s new book, The Vegan Cookbook.
 

Gluten-free Chia Seed & Coconut Pancakes

Serves: 4
Preparation time: 30 minutes, plus 10 minutes soaking, plus making the spread
Cooking time: 20 minutes
 
½ tsp chia seeds
190g/6¾oz/1½ cups buckwheat flour
2 tsp gluten-free baking powder
875ml/30fl oz/3½ cups coconut milk
175g/6oz/½ cup Fruit & Pumpkin Spread (below), plus extra to serve
2 tbsp olive oil, safflower oil or coconut oil, plus extra if needed
desiccated coconut, berries, and agave syrup or brown rice syrup (optional), to serve
 
Fruit & Pumpkin Spread
 
Makes about 1kg/2lb 4oz/3 cups
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
 
6 apricots or 3 peaches, cut in half and pitted
300g/10½oz pumpkin or butternut squash, peeled and cut into cubes
4 large pears or apples, peeled, cored and cut into dice
180g/6¼oz/1 cup brown sugar or coconut sugar
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
½ tsp ground allspice
 
1. Put all the ingredients in a large, heavy-based saucepan and add 185ml/6fl oz/¾ cup water, then combine well.
2. Bring to the boil over a medium heat, then reduce the heat to low and simmer for 1 hour, stirring frequently, or until the pumpkin and fruit are soft. Add extra water if the mixture starts to catch on the base of the pan. Pour the mixture into a blender or food processor and blend until smooth. Serve or cool and store in a covered container in the fridge for up to 7 days.

 

To make the pancakes

1. Preheat the oven to 100°C/200°F/Gas½ and put a heatproof plate inside to warm. Put the chia seeds in a small bowl and add 3 tablespoons water. Leave to soak for 10 minutes to form a gel.
2. Sift the buckwheat flour and baking powder into a large mixing bowl and mix well.
3. In a separate bowl, whisk together the chia seed gel, coconut milk and the fruit spread. Add to the dry ingredients and stir gently to form a thick batter.
4. Heat 1½ teaspoons of the oil in a heavy-based frying pan over a medium heat. Pour 3-4 tablespoonfuls of batter into the pan, tilting the pan to cover the base of the pan with the mixture. Cook for 2–3 minutes on each side until lightly browned.
5. Repeat with the remaining batter, adding another 1½ teaspoons oil to the pan before cooking each one. Transfer the pancakes to the warmed plate, stacking them between sheets of baking parchment to prevent them from sticking together, and keep warm in the oven. Serve hot with a selection of fruity toppings.

 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

 

Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

176 pages • Illustrated • £14.99

AUS $28.00 NZ $35.00

Pre-order now!

 

 

 

recipe for gluten free, low sugar brownies

Gluten-free and low sugar, Nicola Graimes’ Chocolate and Brazil Nut Brownies are the perfect sweet treat

 

These scrumptious brownies make a wonderful treat with their ‘fudgey’ texture and nutty chocolate flavour. They’re also gluten-free so are suitable for coeliacs. Brazil nuts are particularly rich in the mood-enhancing mineral selenium – a single nut a day will ensure that you are not deficient in this mineral. The occasional Chocolate & Brazil Nut Brownie will satisfy any desire for something sweet without you having to overindulge. Fructose is used in this recipe as this natural sugar doesn’t cause irregular blood-sugar levels in the same way that refined sugar does.

 

Chocolate and Brazil Nut Brownies (low sugar, and gluten-free!)

 

Serves 16
Preparation time: 20 minutes
Cooking time: 25-30 minutes

 

100g/3½oz/heaped cup unsalted butter or polyunsaturated spread, plus extra for greasing
150g/5½oz plain chocolate (70% cocoa solids), broken into squares
1 tsp vanilla extract
100g/3½oz/scant 1 cup ground almonds
85g/3oz/scant ½ cup fructose
40g/l½oz/¼ cup Brazil nuts, roughly chopped
4 eggs, separated

 

1. Preheat the oven to 180°C/350°C/Gas 4. Grease and line the base of a 20cm/8in square tin. Melt the butter and chocolate in a heatproof bowl placed over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.
2. Remove the bowl from the heat, stir, then leave to cool slightly. Stir in the vanilla extract, ground almonds, fructose and Brazil nuts and mix well until combined. Beat the egg yolks lightly, then stir them into the chocolate mixture.
3. Whisk the egg whites in a grease-free bowl until they form stiff peaks. Using a metal spoon, stir a spoonful of the whites into the chocolate mixture to slacken it, then fold in the remaining egg whites until they are well combined.
4. Spoon the mixture into the prepared tin and bake in the preheated oven for 20–25 minutes until risen and firm on top but still slightly gooey in the centre. Remove from the oven and leave to cool in the tin, then turn out, remove the baking parchment and cut into 16 squares.
Can be stored in an airtight container for up to 5 days.

 

Find more delicious, simple-to-make recipes using naturally sweet foods and alternative flavourings in Quick & Easy Low-sugar Recipes by Nicola Graimes. Savoury foods can also be surprisingly high in added sugar too, particularly canned foods and sauces, and you’ll find specially adapted recipes for healthier, low-sugar alternatives.

gluten free chocolate fondant recipe, perfect for valentine's day

Gluten-free and Dairy-free Vegetarian chocolate fondant, a perfect dessert

A treat for coeliacs and non-coeliacs alike. Spoil yourself with a rich gooey Chocolate Fondant indulgence – it’s melt-in-the-mouth delicious. Not only is the recipe Gluten-free and Dairy-free, it’s Yeast-free, Nut-free and Vegetarian too.
 

Gluten-free and Dairy Free Chocolate Fondant 

Serves: 4
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes

100g/3½oz dairy-free margarine, plus extra for greasing
200g/7oz dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces
2 eggs, plus 2 egg yolks
100g/3½oz/heaped ½ cup fruit sugar or caster sugar
2 tbsp rice flour
heaped 2 tbsp gram flour

1. Preheat the oven to 180°C/350°F/gas 4 and grease four 175ml/5fl oz/⅔cup pudding moulds with dairy-free margarine. Put the chocolate in a heatproof bowl and rest it over a saucepan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted. Remove from the heat, add the dairy-free margarine and stir until melted. Leave to cool for 10 minutes.

2. Meanwhile, beat the eggs and egg yolks together in a large bowl, using an electric mixer. Add the sugar and beat until thick and creamy. Using a large spoon, carefully fold in the melted chocolate mixture. Sift in the flours and fold until well mixed.

3. Divide the mixture into the pudding moulds and bake for 12–15 minutes or until risen and firm to the touch. Serve immediately.

 

Other posts on gluten and dairy free cooking:

 

Gluten-free-cookbook-author-Grace-CheethamGluten-free author Grace Cheetham reveal that she was proposed to over chocolate fondant in our Q&A with her, where she also reveals the secret of gluten-free baking… Q&A with gluten-free Grace!

 

 

 

best recipe for gluten-free pizzaThe Best Gluten-free and Dairy-free Pizza Recipe! Grace reveals the secrets of making a crispy (and gluten-free) pizza.

 

 

 

These recipes were taken from…

Simply Gluten-Free and Dairy-Free by Grace Cheetham.

176 pages • Illustrated • £12.99

Order now with free UK postage! 

 Gluten Free and Dairy Free cookbook

recipe for gluten-free white bread

 

Perfect for coeliacs, this is simply the best gluten-free white bread recipe you’ll find, and it’s also dairy-free, egg-free, nut-free, and vegetarian. And in the unlikely event that there’s any leftover, the loaf makes a delicious base for gluten-free Prawn, Broad Bean and Avocado Bruschetta.

 

Gluten-Free White Bread Recipe

 

Makes: 1 loaf
Preparation time: 15 minutes, plus 30 minutes rising
Cooking time: 1 hour 50 minutes
 

120g/4¼oz/⅔ cup potato flour
50g/1¾oz/scant ½ cup gram flour
50g/1¾oz/⅓ cup maize flour
150g/5½oz/heaped ¾ cup rice flour
1 tsp sea salt, crushed
1 tsp fruit sugar or caster sugar
1 tsp gluten-free baking powder
1 tsp xanthan gum
1 tbsp dried active yeast
2 tbsp olive oil
dairy-free margarine, for greasing

1. Sift the flours, salt, sugar, gluten-free baking powder, xanthan gum and yeast into the bowl of a food processor with the dough blade attached and blend to mix together. Add the olive oil and blend again, then add 400ml/14fl oz/scant 1⅔ cups warm water and process for 10 minutes to aerate the dough. It will be sticky.

2. Transfer the dough to a bowl, cover with cling film and leave to rise for 30 minutes.

3. Preheat the oven to 200°C/400°F/gas 6 and lightly grease a 450g/1lb loaf tin with dairy-free margarine. Spoon the dough into the tin and smooth the surface with the back of a metal spoon.

4. Bake for 45–50 minutes until the bread is golden brown. Turn out of the tin and tap the bottom. If it sounds hollow, it is done. If not, return the bread to the tin and bake for another 5 minutes, then test again to see whether it is done. Transfer to a wire rack to cool.

 

What to try something a bit more extravagant? How about Grace’s gluten-free chocolate birthday cake.

 

Whether you’re suffering from allergy-related IBS, eczema, asthma, migraines or chronic fatigue, or you’re coeliac, Simply Gluten-Free and Dairy-Free will show you how to use substitute ingredients and simple cooking techniques to make mouth-watering meals. Find more inspiration on author Grace Cheetham’s award-winning blog glutendairyfree.co.uk.

gluten free recipes from Grace Cheetham“Grace Cheetham’s book gives us a fresh approach… many people newly diagnosed with coeliac disease are also lactose intolerant until their guts start to heal. The broad world flavours in these recipes are robust and flavoursome.” Coeliac UK

Simply Gluten-Free and Dairy-Free by Grace Cheetham.

 

 

 

Gluten free birthday cake recipe

Grace Cheetham’s delicious birthday cake.


 

A beautiful birthday cake that’s completely gluten and dairy free

It can be difficult finding a birthday cake for a friend or relative with a gluten or dairy intolerance.  But you can stop looking now! Not only does Grace Cheetham’s gluten-free chocolate birthday cake fit the bill, it looks and tastes divine too – no one will be able to tell the difference.

“This heavenly birthday cake was inspired by one my sister made for her husband’s birthday. It’s light and moist, with dark truffley chocolate flavours and a rich, creamy icing, all covered with sweetly sharp raspberries” explains Grace Cheetham, author of Simply Gluten-free and Dairy-free.
 

Gluten Free Chocolate Birthday Cake

 
Makes: 1 cake

Cooking time: 45 Minutes

Preparation time: 25 minutes, plus making the nut cream

 

Sponge

150g/5½oz/2⁄3 dairy-free margarine, softened, plus extra for greasing

150g/5½oz/2⁄3 dairy-free margarine, softened, plus extra for greasing

200g/7oz dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces

175g/6oz/scant 1 cup fruit sugar or caster sugar

1 tsp vanilla extract

4 large eggs

60g/2¼oz/1⁄3 cup brown rice flour

60g/2¼oz/1⁄3 cup chestnut flour

2 tsp gluten-free baking powder

1⁄2 tsp xanthan gum

150g/5½oz/1¼ cups raspberries or strawberries, hulled, to decorate

 

Icing

200g/7oz dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces

300g/10½oz/scant 2 cups cashew nuts

1 tsp vanilla extract

8 dates

 

1. To make the cashew nut cream put the nuts in a bowl, cover with cold water and leave to soak at room temperature overnight or for at least 12 hours.

2. Drain and rinse the nuts thoroughly, then put them in a blender. Add 250ml/9fl oz/1 cup water, the vanilla extract and dates and blend for 10 minutes or until smooth.

3. Preheat the oven to 180°C/350°F/gas 4 and lightly grease two 23cm/9in springform cake tins with dairy-free margarine. Put the chocolate in a large heatproof bowl and rest it over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted.

4. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Beat in the vanilla extract, then beat in the eggs, one at a time. Using a large spoon, carefully fold in the melted chocolate mixture. Sift the flours, gluten-free baking powder and xanthan gum into the mixture and fold in. Make sure the mixture is well mixed but take care not to overmix it. Evenly divide the mixture into the cake tins and level the surfaces with the back of a spoon.

5. Bake for 35–40 minutes until firm to the touch and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 5 minutes, then turn out onto wire racks and leave to cool completely.

6. Meanwhile, put the chocolate for the icing in a large heatproof bowl and follow the same procedure as in step 1, above, to melt it. Put the blended nut cream and date mixture in a food processor or blender, add the melted chocolate and blend until well mixed.

7. Put 1 cake on a plate and spread half of the icing over the top. Put the other cake on top, flat-side down, and spread the remaining icing over it. Decorate with the raspberries and serve.

Whether you’re suffering from allergy-related IBS, eczema, asthma, migraines or chronic fatigue, or you’re coeliac, Simply Gluten-free and Dairy-free will show you how to use substitute ingredients and simple cooking techniques to make mouth-watering meals. Find more inspiration on  Grace’s award-winning blog glutendairyfree.co.uk.

 

gluten free recipes from Grace Cheetham“Grace Cheetham’s book gives us a fresh approach… many people newly diagnosed with coeliac disease are also lactose intolerant until their guts start to heal. The broad world flavours in these recipes are robust and flavoursome.” Coeliac UK

Simply Gluten-Free and Dairy-Free by Grace Cheetham.

176 pages • Illustrated • £12.99

AUS $24.99 NZ $28.00