An Allergy Free Baking book has finally arrived!
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An Allergy Free Baking book has finally arrived!
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The following services are available if you purchase a copy of my book.
These are the Codes used in the recipes to help you find the recipe that suits your diet.:
(D. G. W. C. E. RS. Y) 220c/425F/Gas 7
50g (2oz) tapioca flour
50g (2oz) sago flour
1 tbsp cocoa powder
75g (3oz) soya margarine
25g (1oz) fructose ( natural fruit sugar)
3 tbsps soya milk
2 tsps gluten free baking powder
½ tsp vanilla essence.
Pre-heat the oven to 220c/425F/Gas 7.
Prepare a baking sheet.
Place the dry ingredients into a mixing bowl and mix together well.
Add the margarine and milk.
Using a spoon mix the ingredients together until the margarine is evenly distributed and a soft
wet dough is formed.
Put a dessertspoon of the mixture onto the baking tray and flatten out into a round thin shape.
Repeat until all the mixture is used up.
Place in the centre of the oven and bake for 10 minutes. or until golden brown.
Leave to cool for 10 minutes and then carefully transfer the biscuits to a
cooling tray until cold.
Place them in an airtight tin until needed.
Apple and
Oat Slices
(D. W. C. E. Y.)
4-5 medium apples (peeled and slice
5 tbsp Dark brown sugar
5 tbsp Granulated sugar
25g (1oz) potato flour
75g (3oz) rolled oats
100g (4oz) Soya margarine
120mls (4floz) Water
Pre-heat the oven to 190c/375F/Gas 5.
Prepare and grease a shallow baking tray.
Spread the apples over the bottom of the baking tray.
In a large mixing bowl mix the granulated sugar, flours and oats together.
Put the margarine and dark brown sugar into a saucepan and heat gently
until it has melted.
Pour the liquid into the flour mix and fold in the liquid until all the oats
are evenly covered.
Spread the mixture evenly over the apples.
Pour the water over the top evenly.
Bake in the centre of the oven until the apples are tender, it takes about 30 minutes.
This is best eaten as a pudding hot or cold.
Ginger Cake
(D. G. W. C. E. RS. Y.) 180c/350F/Gas 4 50g (2oz) rice flour
50g (2oz) soya flour
50g (2oz) potato flour
25g (1oz) soya margarine
100g (4oz) golden syrup
1 tbsp honey
1 tbsp bicarbonate of soda
½ tsp salt
2 tsp ground ginger
4 tbsps soya milk
Prepare a n 18cm (7") sponge cake tin.
Dissolve the bicarbonate of soda in the soya milk and leave to one side for now.
Mix together all the dry ingredients in a mixing bowl.
Add the syrup and honey and mix well together.
Add the milk mixture to the mixing bowl and mix well together.
Put the mixture into the cake tin.
Bake in the centre of the oven for ¾ - 1hour.
To test if the cake is cooked, insert a cake tester into
the middle of the cake. If it comes out clean it is cooked.
Leave to cool in the tin for 10 minutes and then transfer it onto a cooling rack
to cool completely.
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