DIABETES GLUTEN FREE RECIPES

Steps:

• In a large bowl, combine all the dried fruit, citrus zests and juices, the spices and alcohol. Cover with cling film and leave for 24 hours.
• When the fruit has steeped, mix in the sugar, apple and carrot with a wooden spoon until well combined.
• In a medium bowl, combine the ground almonds, cornflour and baking powder with a pinch of salt.
• Using an electric mixer, beat the eggs one at a time into the soaked fruit mixture, then stir in the oil and treacle (see tip). Finally, stir in the ground almond mixture until everything is well combined.
• Grease a 2 litre pudding basin with a little oil, cut a disc of baking paper large enough to line the bottom of the basin and press it down into it. Spoon in the pudding mixture – the basin should be two thirds full. Cover the top of the pudding with a disc of baking paper, then cover the top of the basin with a large sheet of baking paper and a large sheet of foil, both with pleats in. (To fold and secure, see the instructions in know-how.)
• Once you’ve covered the basin, put an empty cardboard egg box (see tip) in the bottom of a large, deep, lidded saucepan big enough to comfortably hold the pudding. Sit the pudding on top, nestling it down slightly, then pour boiling water into the pan (not over the basin) so it comes just over halfway up the basin. Put the lid on, put the pan over a low-medium heat and simmer gently for 4 hours, checking the water level every so often, topping up with boiled water when it drops below halfway.
• Once the pudding has steamed, remove from the pan and leave to cool. Store in a cool dry place until ready to serve (see make ahead).
• To serve, set up the saucepan as in step 6. Simmer the pudding gently for 2 hours, then remove from the pan and leave to stand for 10 minutes. Remove the wrappings, then invert onto a serving plate. Remove the paper disc, flame the pudding if you like (see tips), then serve with a sauce or butter – see below.

Steps:

• Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer.
• Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately.
• Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.
• Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.
• If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough.
• Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.
• Pull out the pizza dough and top with whatever toppings you desire.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.