GLUTEN-FREE SCONES RECIPE - BBC GOOD FOOD
Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield Makes 6-8
Number Of Ingredients 9
Steps:
- 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. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.
- Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.
- Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough – this makes them easier to cut out.
- Remove the dough from the fridge and, using a 5cm cutter, 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. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.
Nutrition Facts : Calories 193 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.82 milligram of sodium
GLUTEN-FREE CHRISTMAS PUDDING RECIPE | BBC GOOD FOOD
Make a gluten-free version of Christmas pudding for a dessert packed with festive spices and fruit
Provided by Ailsa Brown
Categories Dessert
Total Time 7 hours 20 minutes
Prep Time 20 minutes
Cook Time 7 hours
Yield Serves 10-12
Number Of Ingredients 18
Steps:
- In a large bowl, mix the currants, raisins, candied peel, glacé cherries, mixed spice, nutmeg, orange zest and juice, the lemon zest and brandy together. Cover with a clean tea towel and leave to soak overnight.
- The next day, put an upturned saucer or trivet in the bottom of a deep, wide saucepan and half-fill the pan with water. Bring to a simmer over a low-medium heat. Oil a 1.5-litre pudding basin and line the base with a circle of baking parchment.
- Stir the flaked almonds, apple, ground almonds, baking powder, flour, breadcrumbs, sugar and eggs into the bowl of dried fruit using a wooden spoon. Tip the mixture into the prepared basin, packing it in with the back of the spoon, then cover the surface with another circle of parchment. Cover the basin with sheet of baking parchment, followed by a double layer of foil, then secure it around the rim with kitchen string. Tie on a loop of string to make a handle. Carefully lower the basin onto the upturned saucer in the pan of simmering water and cover with a lid. Cook for 6 hrs, topping up with boiling water from the kettle if needed to ensure the water doesn't boil off below the halfway line.
- Once the pudding is cooked, remove the basin from the pan and leave to cool completely. Remove the pudding from the basin, wrap well in baking parchment and foil and store in a cool, dark place for up to three months. To reheat, return the pudding to its basin, cover as before and lower into a pan of simmering water. Cover and warm through for 1-2 hrs, then remove and serve with brandy cream.
Nutrition Facts : Calories 229 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.29 milligram of sodium
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GLUTEN-FREE CHRISTMAS PUDDING | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 375 calories per serving
- In a large bowl, combine the dried fruits and mixed peel. Grate in the lime and orange zest, then squeeze in the citrus juice, cold tea, spices and brandy. Stir and leave overnight for the flavours to develop.
- The following day, grate the apple and chop the almonds. Add to the bowl with the sugar and golden syrup.
- In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Beat the eggs and egg yolk and stir until you have a smooth mix, then stir into the fruit.
- Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.
- Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.
- Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.
GLUTEN-FREE MEATLOAF
From glutenfreepalate.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine American
Calories 196 calories per serving
- Store leftovers in an airtight container in the refrigerator.
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From bbc.co.uk
Reviews 4.8
- Serve warm or at room temperature with a crisp green salad.
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