An Allergy Free Baking book has finally arrived!

If you purchase a copy of my book . . .

I will be more than happy to modify any baking recipes to match your food allergies/intolerances free of charge.

I will adapt a favourite baking recipe just email the recipe to sue.swann@allergybaking.co.uk - all I ask in return is your permission to use the recipe in any future recipe books.

These are the Codes used in the recipes to help you find the recipe that suits your diet:

Due to the complicated and diverse nature of Allergies and Food Intolerances I do not take responsibility for any adverse reaction as a result of following the recipes. Whilst every effort has been made to label each recipe always double check with your dietician if you are not sure of any of the ingredients.

CHOCOLATE BISCUIT

D - G - W - C - E - RS - Y
220°C / 425°F / Gas 7

Ingredients

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

Method

• Pre-heat the oven to 220°C / 425°F / 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
190°C / 375°F / Gas 5

Ingredients

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 (4fl oz) Water

Method

• Pre-heat the oven to 190°C / 375°F / 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
180°C / 350°F / Gas 4

Ingredients

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

Method

• Pre-heat oven to 180°C / 350°F / Gas 4.

• Prepare an 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.

For more of my free recipes <click here>

Copyright © 2009 Allergy Baking     Email: sue.swann@allergybaking.co.uk