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No-Wheat Recipes
Sun 12-Sep-10
3:35 pm
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Michelle from Oregon
Oregon, USA

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There seems to be enough chat about gluten-free recipes that I was thinking it probably needs its own thread.

And since it sounds like we have wheat-sensative and wheat intolerant folks too, not just Celiacs, maybe we'll just say no-wheat and see how it goes?

 

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Sun 12-Sep-10
3:48 pm
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Michelle from Oregon
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So, in honor of the new thread, and dear Miss Bright Spark brightsparklystuff, I unveil my adaptation of the Lakeland Lemon Blueberry loaf.

Please note, their recipe is in black, my notes are in Red-

ingredients

  • 225g self-raising white flour
  • 1 3/4 c GF mix
  • 115g butter, diced
  • 1/2c butter, diced, room temp probably wouldn't hurt either.
  • 115g caster sugar
  • 1/2 sugar, regular seems to be fine
  • 40g ground almonds or hazelnuts
  • 1/3c ground almonds
  • finely grated zest and juice of 1 lemon
  • 2 eggs, beaten
  • 4 tbsp milk
  • 1/4c milk
  • 200g fresh blueberries
  • 1c fruit, I used raspberries, tasted wonderful
  • 55g icing sugar, sifted
  • 1/4c powdered sugar 

method

  1. With the kneading blade removed, grease and line the bas and sides of the bread pan and set aside. Preheat over to 350.
  2. Sift the flour into a bowl, then lightly rub in the butter. Stir in the caster sugar, nuts and lemon zest, then beat in the eggs and milk, mixing well. Fold in the blueberries. Spoon the mixture into the bread pan and level the surface. I don't have a bread machine, so I added the ingredience in their order to my mixer, and mixed away.
  3. Place the bread pan in the machine and bake for 60 minutes on the Bake Only setting. Once again, no breadmaker, so I baked it in the oven for 1 hour at 350.
  4. After baking, a fine skewer inserted in the centre of the loaf should come out clean. If the loaf requires further baking bake on the same setting for a further 10-15 minutes, or until cooked.
  5. Remove the pan from the machine using oven gloves. Leave to stand for 10 minutes, before turning the loaf out onto a wire rack to cool completely.
  6. Combine the icing sugar and with 1-2 teaspoons of lemon juice to make a fairly thin glacé icing. Drizzle the icing over the cold loaf. Serve in slices.
  7. Very yummy, Thank you Brightspark!

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Sun 12-Sep-10
4:55 pm
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Toffeeapple
North Bucks

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Well done Michelle!  I'm always amazed when I know that something as English as Lakeland is known about in far-flung places.

I'll try that again!

Sun 12-Sep-10
5:48 pm
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brightspark
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You are very welcome Michelle - I must say, we enjoyed it too - it was very more-ish !! ok

Likewise, I don't have a breadmaker - so I mixed it, but by hand, and I mixed it as a 'creamed' mixture - same ingredients, but creamed the butter and sugar, then added eggs and milk, then almonds and lemon juice and zest, and finally the SR flour. I also cooked at 350F/180C Michelle !

I dropped the blueberries on to the first half of the mix in the tin, then added the second half of the mix. I used a round 8"/20cm cake tin, not a loaf tin.

Interesting that, isn't it - I wonder if all 'rubbed-in' recipes would taste the same if they are prepared in the 'creamed' method?

 

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Live life to express, not to impress
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Just make your absence felt"
Sun 12-Sep-10
6:43 pm
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Michelle from Oregon
Oregon, USA

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brightspark said:

Interesting that, isn't it - I wonder if all 'rubbed-in' recipes would taste the same if they are prepared in the 'creamed' method?

 


 

Good question!

One of my pet peeves when it comes to recipes is someone who alters a recipe without trying it the way the author intended it in the first place. But when you have a 2 major roadblocks 1) shouldn't have wheat, and 2) no breadmaker, well, you do what you can.

One thing I would change would be to add a little more levaning, probably a teaspoon of baking powder.  I guessed that the eggs would be enough, but it came out a little flat. Still very good, but dense. i_am_hungry

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Sun 12-Sep-10
10:06 pm
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brightspark
Wilts

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Another thing Michelle, recipes often don't say what size eggs to use - I normally try to buy large ones, but there was an offer in the supermarket, so I bought medium ones this time. That is okay if you're making something like a Victoria sponge cake (well, the way I make it is to weigh the eggs and add the same weight of sugar, butter and flour) because it should always have the same consistency.

The blueberry lemon loaf recipe was not along those lines, but it still turned out really well.

However, today I made a date and pecan cake, which actually tastes lovely, but I think there was not enough liquid in the mix " it was very dry to put into the tin to cook.

See here.

I'll see how it keeps though !

brightsparklystuff

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Sun 12-Sep-10
11:05 pm
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maggenpie
Cornwall, UK

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I've arrived late at this party I see! Good idea Michelle.

Thanks for posting the converted recipe, now I'm going to have to try it out! No blueberrries to hand but I did pick blackberries today, I'll try it with those tomorrow if I get time. If I do, I'll use the rubbing in method as it says, and add extra baking powder. Pity we can't get together for a coffee and tasting session to compare the results!

The date and pecan looks scrumptious¦.

I use my duck eggs so I'm always pondering how much egg to use. Apart from being bigger they've got more yolk than white and are supposed to make cakes rise better, which would be good in gluten free baking, but I can't honestly say if thats true. More experimenting is needed obviously. My mother was always economical with her eggs and added a good slosh of milk instead and I've done the same if I've not had enough.

Just adding a postscript to say I made the cake and it turned out beautifully light and fluffy. Thanks!

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Wed 22-Sep-10
7:28 pm
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puffin
Tidworth Wiltshire

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Good to see this thread.

Anyone got a good (tried and tested) gluten free Christmas pudding and / or Christmas cake recipe? Mum is coming to us for Christmas so I had better cater for her!!

Thu 23-Sep-10
10:59 am
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maggenpie
Cornwall, UK

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I've got a really moist fruity xmas pud recipe. Everyone loves it and it doesn't shout gluten free at you. You just need some gluten free bread crumbs. I'll post it in a couple of days as I'm not at home at present.

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Thu 23-Sep-10
4:11 pm
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puffin
Tidworth Wiltshire

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That would be great, mum particularly likes Christmas pud, she can take or leave the cake.

Sun 26-Sep-10
5:54 pm
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maggenpie
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As promised, the christmas pudding recipe. smile Very easy, very fruity, very moist. Hope you enjoy it!

Pudyn Nadelik (don't panic, its just Cornish for christmas pudding, as it came to me from a Cornish language speaker!)

As this recipe is sugar-free, it doesn™t keep like ordinary ones. You can keep it in the fridge for 2 weeks or freeze it. The recipe makes one large pudding. I prefer to make two, in 1pt basins.

2 oz/50g currants

3 oz/75g raisins

3 oz/75g sultanas

2 oz/50g candied peel " chopped

2 oz/50g stoned dates " chopped

5 fl oz/150ml Guinness

1 oz/25g almonds " shredded

1 small cooking apple " grated

1 medium carrot - grated

1 ½ oz.35g fresh gluten free breadcrumbs

2 oz/50g vegetable suet or margarine " melted

½ tsp baking powder

pinch salt

¼ tsp nutmeg " freshly grated

½ tsp ground cinnamon

1 egg " beaten

4 tbsp brandy

Grease a 1 ½-2 pint/900-1200ml pudding basin.

Put the currants, raisins, sultanas, peel, dates and Guinness into a bowl, cover and leave to stand somewhere cool for 24 hours. Add the almonds, cooking apple and carrot. Stir well. Add the breadcrumbs, suet or margarine, baking powder, spices, salt, egg and brandy. Stir really well.

Put the mixture into the greased pudding basin. Press down and smooth the top. Cover with a circle of greaseproof paper and put on the lid or foil.

Now follows the original cooking instructions which I think refer to an aga. Have a pan large enough to take the pudding standing on a trivet, an old saucer or a wad of newspaper. Put the pudding in, half fill the pan with water and bring to boiling point. Simmer for 30 minutes on the simmering end of the hot plate. Put the shelf on the bottom set of runners in the top oven, set at œsimmer (120C/240F). Put in the steaming pan and pudding for 8-12 hours or overnight. Remove from the pan and cool. Cover with fresh greaseproof paper and foil, if using, before storing.

What I do: Put the basin in a large saucepan and simmer for 8 hours or there about. I tend to peek at it and when it looks nice and dark I consider it done. If you've not done it before just remember to keep the water in the saucepan topped up and simmering.

Aga: On Christmas Day the oven will probably be full so steam for 2-3 hours on the simmering end of the hot plate. Allow to stand at room temperature for half an hour before turning out onto a warmed plate.

What I do: Simmer in a saucepan for a couple of hours. And serve with Cornish clotted cream of course. brightsparklystuff

 

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Sun 26-Sep-10
8:22 pm
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puffin
Tidworth Wiltshire

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Thanks for the recipe - I will have to find an alternative to the Guinness though as stout is not gluten free.  I believe there are gluten free beers available in supermarkets.

Sun 26-Sep-10
11:54 pm
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maggenpie
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Ah, good point, I'm only gluten intolerant (not coeliac)  so I can get away with it. If you come up with a good alternative remember to come back and tell us. How about orange juice and a slosh of brandy?

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Mon 27-Sep-10
12:08 am
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Michelle from Oregon
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maggenpie said:

Ah, good point, I'm only gluten intolerant (not coeliac)  so I can get away with it. If you come up with a good alternative remember to come back and tell us. How about orange juice and a slosh of brandy?


 

That sounds like a good sub! I have tired some of the no-wheat beers for cooking and things have turned out fine, but drinking the leftovers isn't a pleasant experience! Bleck!monster

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Mon 27-Sep-10
8:33 am
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puffin
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orange juice and brandy sounds pretty good to me.

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