Did you even take part in a global lock down if you didn’t binge on Netflix and make baked goods at some point? For us, it wasn’t always an easy feat taking part in the baking part with a new born in the earlier days, but when your whole world fits within the boundaries of your home it helps to keep your hands busy (not that they were already juggling several things but hey ho).
Every so often we made our best Mary Berry / Paul Hollywood attempts to create a couple of our GF classics below, and here’s a list of the directions we used:
Gluten Free Sausage Rolls
- Gluten free ready roll pastry
- 1 egg
- Gluten Free Sausages (we used ASDA’s extra special brand)
- Gluten free Flour
Sprinkle Flour onto clean surface, roll ready made puff pastry.
De-skin the sausages, take on sausage, place it an inch in from the outer edge of the pastry and roll the pastry across and underneath the sausage till it is covered.
Cut a line down 1 cm away from where the roll meets the rest and press a fork down across the edge to merch the top and bottom part of the roll to seal.
Continue this process with all the sausages, saving the excess and rolling all together to use up on last sausage roll. Once completed, place on a baking tray and brush butter across the top of them to glaze before placing them in the oven to cook for however long the original sausage packaging suggests.
Gluten Free Cornish Pasties
- 1 medium sized potatoes
- half of a small swede
- 1 medium onion
- 250g-300g of beef steak
- salt and ground black pepper
- unsalted butter
- gluten free plain flour
- 1 egg, beaten, for the glazing and sealing
- 1 gluten free pastry roll
Dice the potato and swede and place into a bowl. Finely chop the onion and add along with a nice helping of black pepper and a pinch or two of salt. Mix well.
Before starting, decide on the size of pasty you want to make. What you’re after is a nice D-shape to the pasty so you’ll want a round plate where the half moon of the plate will be the eventual size of the pasty.
Lightly grease a baking tray and pre-heat the oven to 180C/350F.
Flour the work urface well and take out a handful of dough from the fridge. Place the dough onto the surface and roll out until it’s just larger than the plate you’ll be using. You don’t want this to be too thin – too thin and it’ll tear and the ingredients will poke through.
Put the plate onto the rolled out dough and cut to make a nice round. Keep the remaining dough to one side. Using a large knife, carefully lift and remove from the worksurface and place onto a floured plate.
Brush around the edge of the base using the egg mix – this helps to “glue” the pasty together. Now place some of the vegetable mix onto one half of the pasty (leaving a gap at the edge). Then add some meat on top followed by a few small pieces of butter if desired.
Carefully lift the other half of the base over the first filled half. Note that this pastry does not stretch – it tears. Therefore if the two sides won’t meet then remove a little filling until they do. Finally, close the two halves by pressing down with the finger followed by working around with a fork.
Lastly, make steam holes in the top using a fork and then brush the whole pasty with the egg wash. Place onto the baking tray.
Repeat until all of the pastry dough has been used up.
The pasties can now be placed into the oven for 40 minutes, or a little longer for a crispier and more golden crust.
(we used this recipe: https://www.instructables.com/id/Gluten-Free-Traditional-Cornish-Pasties/)
Gluten Free Scones
- 250g gluten free self-raising flour
- ½ tsp fine salt
- 1 tsp xanthan gum
- 1 tsp gluten-free baking powder
- 50g caster sugar
- 40g cold butter , cubed
- 75ml whole milk
- 1 large egg and 1 egg yolk
- Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs.
- Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Knead briefly to come together into a ball.
- Gently roll out the scone dough until 2cm thick.
- Using a 5cm cutter (we used the top edge of a teacup) cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.
- Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn’t run down the sides of the scones otherwise they will rise unevenly.
- Heat oven to 220C/200C fan/gas 7 and bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.
Gluten Free Victoria Sponge
- 225g caster sugar
- 4 free-range eggs
- 1 tsp vanilla extract
- 225g butter, cubed and well-softened, plus extra for greasing
- 250g gluten-free white self-raising flour
- 1 tsp gluten-free baking powder
- 125g jam (raspberry, strawberry and blackcurrant all work well)
- 1 tbsp icing sugar, sifted
- Preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm loose-based sandwich tins and line the bases with circles of baking paper.
- Beat the sugar, eggs and vanilla until very pale, smooth and thick. It should leave a thin trail of batter when lifted from the bowl.
- Add the butter, flour and baking powder and beat together for 1–2 minutes more until smooth.
- Divide the mixture evenly between the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for 20–22 minutes, or until well risen, golden-brown and just beginning to shrink back from the sides of the tin.
- Remove the tins from the oven and leave to cool for 15 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely.
- Place one of the sponges on a plate or cake stand. Stir the jam to loosen and spoon onto the cake. Spread almost all the way to the edges. Sandwich the cakes together and dust with sifted icing sugar (we chose to add fruit as decor).
(we used this recipe: https://www.bbc.co.uk/food/recipes/gluten-free_victoria_02196)
Now typing up this post has made me get the baking itch once again…I might have to check the kitchen for some more ingredients… Please feel free to share your favourite recipes, GF especially would be welcomed!
Until next time,