Gluten Free recipes

I’ve had many enquiries about my flapjacks and gluten free focaccia, so here are the recipes:

Flapjacks

This is a recipe I’ve been using for many years after an intensive/ obsessive few months aiming to produce the ‘perfect’ flapjack. I’ve since won a few Golds at local garden shows so my boys have been allowed to tell their friends that their mum really does make the ‘best flapjacks’!

I began using these strict measurements, the golden syrup being the key ingredient that needs accuracy. I now measure by eye and change the ingredients to sugar free alternatives when needed.

6oz butter
6oz sugar
2 tablespoons of golden syrup
10oz of organic gluten free oats
handfull of seeds, pumpkin, sunflower and chia to taste

Turn on oven to a hot 220 degrees centigrade.
melt butter, sugar and syrup in a pan, slowly on low heat. Once melted, stir well together remove from heat, then add the oats and seeds.
Pour mixture into a STONEWARE tray. ( I found that Pampered Chef unglazed stoneware worked best, needing no oiling or preparation.) A pyrex dish lined in greaseproof paper or baking tray will also do.

Once the oven is at temperature, place the tray on the top shelf for 11 minutes!
Remove the tray, the edges will be slightly brown.
Using a knife, mark out slices and cut the flapjacks around the edge of the tray.
Leave for 10-15 minutes, then carefully using a slice, re cut the slices and places flapjacks onto a cooling rack where they will crisp up.

Try one hot and share the rest when cool!

Gluten Free Focaccia

This recipe was shared during an advanced gluten free cookery course at River Cottage with Naomi Devlin.
Her book has a similar recipe but the one below is quick and simple.

 

 

 

 

 

 

 

Ingredients
75g buckwheat flour
50gm sorghum flour ( I substitute with chestnut flour)
75g tapioca starch
12g psyllium husk powder
6g fine sea salt
4g fast acting dried yeast
1 egg (50g) optional but bread is springier when you include)
50g olive oil
150-225g of lukewarm water

flavouring
sprig of chopped rosemary
2 chopped figs
handful of chopped hazelnuts

Wisk together all the flours, tapioca starch, yeast, psyllium husks and salt.
beat half the water with the egg and oil, pour into the flour and whisk with a balloon whisk for a minute then squish with hands to remove lumps and activate the psyllium.

See what consistency you have before adding the remaining water. I have found that the bread works but is easier to ‘dent’ when drier.
Mix in the dry herbs, fruit and nuts
Line a round tin, ( again I love my stoneware from Pampered Chef) with paper that comes above the edges to allow for the dough to rise.
oiling the tin and your hands, pour in the mixture then using oiled knuckles, ‘dent’ the top and drizzle with extra oil.

Cover loosely with a tea towel and leave in a warm place to rise to double it’s size.

Heat oven to 240 degrees c and place a baking tray on the floor of the oven.

When bread is ready and oven hot, place in oven and tip a mug of boiling water into the lower tray to steam the oven.

Bake for 40-45 mins when bread is golden brown and base is cooked.

Leave to cool, pouring more oil on the surface and adding chopped rosemary and salt

Enjoy when cool, although I’ve yet to resist trying a corner whilst still warm!

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