GLUTEN FREE MEALS RECIPES RECIPES

GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES

Gluten free carrot cake recipe | Jamie Oliver recipes image

Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea

Total Time 1 hours

Yield 12

Number Of Ingredients 17

Ingredients

unsalted butter for greasing
225 g gluten-free self-raising flour plus extra for dusting
2 large free-range eggs
125 g soft brown sugar
125 ml sunflower oil
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 eating apple
200 g carrots
1 orange zest and juice
1 handful of sultanas
50 g walnuts (optional)
75 g unsalted butter softened
100 g icing sugar
1 orange zest only
75 g cream cheese
50 g walnuts

Steps:

1. Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
2. Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
3. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
4. Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
5. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

Nutrition Facts : Calories 389 calories, FatContent 24.5 g fat, SaturatedFatContent 6.5 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 25.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

GLUTEN-FREE BREAD RECIPES - BBC GOOD FOOD

Gluten-free bread recipes - BBC Good Food image

Following a gluten-free diet doesn’t mean missing out on bread-making. Our gluten-free bread recipes include simple loaves, cornbread, flatbreads and hot cross buns.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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GLUTEN FREE PIZZA - JAMIE OLIVER

Thin, crisp and delicious – gluten-free pizza never tasted so good!
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 683 calories per serving

1. Preheat the oven to 220°C/425°F/gas 7. Place a pizza stone or a large baking tray in the oven to heat up.
2. Heat the milk in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast and sugar. Mix well, then set aside for a few minutes until starting to bubble.
3. Meanwhile, sieve the flour, xanthan gum and salt into a large bowl, then make a well in the middle. In a separate bowl, combine the egg, 3 tablespoons of olive oil and the remaining milk, then pour it into the well, along with the yeast mixture. Gradually bring the mixture together with a fork until it forms a smooth dough.
4. In a small cup, combine the bicarbonate of soda and vinegar, then quickly knead it into the mixture. Place the dough into a lightly oiled bowl, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
5. Meanwhile, make the topping. Pick the basil leaves and set aside, then finely chop the stalks. Peel and finely chop the garlic. Heat a splash of olive oil in a large frying pan over a medium heat, then add the basil stalks and garlic. Cook for a few minutes, or until golden. Pour in the tinned tomatoes, break them up with the back of a wooden spoon, then cook for 5 to 10 minutes, or until thickened. Transfer to a blender along with half the reserved basil leaves, blitz until smooth, then season to taste with sea salt and black pepper.
6. Once doubled in size, divide the dough into four equal-sized pieces on a flour-dusted surface. Roll out until roughly 30cm in diameter and 2mm thick. Place the pizza bases onto the preheated pizza stone or baking tray (you’ll need to do this in batches), then spread over the tomato sauce, leaving a rough 2cm gap around the edge. Tear over the mozzarella, then pop in the hot oven for 10 to 12 minutes or until golden and crisp. Scatter the reserved basil leaves on top, then serve.

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GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES

This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
3. Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
4. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
5. Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
6. Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
7. Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.

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