Baking typically seems like alchemy: the magic that occurs when eggs, sugar, butter and flour are certain collectively and warmth is utilized. So, if something, gluten-free baking feels much more magical. It’s not, in fact; the truth is, it may be trickier, as a result of gluten is usually what holds issues collectively and retains them springy. To stop gluten-free bakes from being on the crumbly or brief aspect, we have to attain deeper into our field of baking methods. I really like cooking inside so-called restrictions: it makes me uncover new elements, or new makes use of for elements I already know. Including powdered fruit pectin to scones (not simply to the jam that goes on prime of them), as an illustration, is a revelation, and helps to bind the crumb and maintain within the moisture. Cookies, scones and tarts that everybody can eat: now that actually does really feel like alchemy.
Caramelised white chocolate and macadamia cookies (pictured above)
Caramelised white chocolate is precisely that: white chocolate that’s been caramelised till it tastes of fudge, toast, brown butter and malt all rolled into one. Heaven. It’s on the dear aspect, however is available on-line. Don’t fear should you can’t get any, although: any white cooking chocolate may even work right here. The uncooked cookie dough might be made as much as three days forward, rolled into balls and stored in an hermetic container within the fridge, able to be baked every time the temper strikes.
Prep 20 min
Prepare dinner 15 min
300g softened unsalted butter, lower into 2cm cubes
300g tender darkish brown sugar
75g caster sugar
20g vanilla bean paste
1 entire egg plus 2 egg yolks
175g cassava flour
150g jumbo oats, blitzed to a really high quality powder
¾ tsp bicarbonate of soda
¾ tsp desk salt
1 tsp flaked sea salt
100g macadamia nuts, toasted and roughly chopped
200g caramelized white “blond” chocolate (we use Valrhona Dulcey 32%), or common white cooking chocolate, roughly chopped
Weigh out half the butter right into a small saucepan and place on a medium-high warmth. Prepare dinner, whisking typically, for about 5 minutes, till the butter turns amber and smells nutty.
In the meantime, put the remaining butter, each sugars and the vanilla bean paste into a big bowl, then pour within the sizzling butter, stir to mix, then put aside for 5 or so minutes, till the remainder of the butter is totally melted. Add the egg and egg yolks, and blend for about 30 seconds, till effectively mixed and emulsified. Add all of the remaining elements and blend till all traces of flour disappear. Cowl the floor with clingfilm or comparable, and refrigerate for about an hour and a half, till agency.
Warmth the oven to 190C (180C fan)/390F/fuel 6 and line two or three giant baking trays with greaseproof paper. Utilizing a spoon, scoop out a 50-55g piece of cookie dough, roll it right into a ball and place on a lined tray. Repeat with the remaining dough, spacing the balls effectively aside – it is best to have the ability to match about eight cookies on every tray.
Bake for seven minutes, then rotate the tray, and bake for 3 minutes extra, till the cookies are flippantly golden on the edges and the centres are puffy and pale. Take away and depart to chill on the tray for eight to 10 minutes earlier than consuming, assuming you possibly can wait that lengthy.
Pull-apart scones with za’atar and feta
These are good simply as they’re, or cut up them whereas they’re nonetheless heat, slather with butter and serve with soup or as a part of a breakfast or brunch. They’re greatest eaten on the day, however you probably have any left over, they’re sensible cut up and fried in butter to go along with scrambled eggs.
Prep 20 min
Relaxation 30 min
Prepare dinner 1 hr
80g whipping cream, plus additional for brushing
115g full-fat Greek yoghurt
250g gluten-free plain flour, plus additional for stamping out – we use Doves Farm
2½ tsp gluten-free baking powder
¼ tsp bicarbonate of soda
½ tsp salt
¼ tsp powdered pectin
1 tbsp za’atar, plus additional for sprinkling
1 tbsp caster sugar
100g chilly unsalted butter, lower into 2cm cubes
3 tbsp (15g) finely chopped chives
½ tsp finely grated lemon zest
125g feta, roughly crumbled
60g cheddar, finely grated
1½ tsp sesame seeds, to complete
Line the bottom and sides of an 18cm sq. x 4cm deep baking tin. In a small bowl, whisk the cream, yoghurt and egg, then put within the fridge to relax.
Put all of the dry elements within the bowl of a meals processor and pulse to mix. Add the butter, chives and lemon zest, and pulse seven or eight occasions, till the butter is concerning the dimension of small peas. Pour within the cream combination and pulse once more till the “crumbs” are moist however not fairly coming collectively, then tip out on to a clear work floor and use your palms gently to flatten the combination right into a tough, 15cm-long rectangle with out compressing it an excessive amount of. Sprinkle the feta and many of the cheddar evenly excessive and gently fold over the perimeters to carry the dough collectively right into a spherical; don’t work it an excessive amount of, since you need a few of the feta to remain intact.
Now change to a rolling pin. Gently roll out the dough right into a roughly 15cm circle about 3cm thick, rotating the dough as you go. If it begins cracking across the edges, use the palm of 1 hand gently to squeeze it again collectively once more and easy out the cracks. Have prepared a bowl of flour, to dip the cutter into between every stamp, which can guarantee a clear lower. Utilizing a 6cm plain spherical cutter, stamp out about 4 scones, then carry collectively the scraps, roll out and repeat – it is best to find yourself with 9 scones in whole and about 80g pastry left over – bake this individually for a cook dinner’s deal with. Prepare the scones in three rows of three within the lined tin and refrigerate for half-hour, to relaxation and agency up.
Ten minutes earlier than you might be able to bake, warmth the oven to 210C (200C fan)/425F/fuel 7. Brush the tops of the scones with the additional whipping cream, sprinkle over the reserved cheddar, and prime that with the za’atar and sesame seeds. Bake for quarter-hour, rotate the tin, flip down the oven to 190C (180C fan)/390F/fuel 6 and bake for one more 10 minutes, till the scones are properly browned and the middles spring again when flippantly touched. Take away, depart to chill within the tin for 5 minutes, then rigorously switch to a cooling rack. Go away to chill for 10 minutes, then serve.
Coconut cream and lime caramel tart with lime sugar
The lime sugar on this dish jogs my memory of a margarita on a sunny day. In the event you’d prefer to get forward, you possibly can bake the bottom and make each the caramel and the lime sugar the day earlier than.
Prep 15 min
Infuse 30 min+
Prepare dinner 50 min
Chill 30 min
For the bottom
1 egg white, flippantly crushed
150g desiccated coconut, flippantly toasted
50g caster sugar
1 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp vanilla paste
For the custard
1 x 400ml tin coconut milk (a minimum of 80% coconut extract)
1 x 400ml tin coconut cream
1 tsp vanilla paste
7 makrut lime leaves (5g web weight)
50g coconut oil
80g custard powder
2 entire eggs plus 2 egg yolks
For the caramel and the lime sugar
160ml coconut cream
1 tsp vanilla paste
2 limes, zested and juiced
2½ tsp caster sugar
Warmth the oven to 170C (160C fan)/350F/fuel 4. Line a 23cm x 23cm sq. cake tin with a detachable base with greaseproof paper. In a medium bowl, mix all of the elements for the bottom with an eighth of a teaspoon of flaked salt. Press this combine evenly into the bottom of the tin, bake for 23 minutes, till golden throughout, then take away and depart to chill.
Whereas the bottom is baking, put all of the custard elements besides the eggs and custard powder in a medium saucepan, carry to a boil, then take off the warmth and depart to infuse for a minimum of half-hour. In a small bowl, whisk the custard powder, eggs and an eighth of a teaspoon of salt till effectively mixed, then put aside. Convey the milk combination to a simmer on a medium-low warmth, then raise out and discard the lime leaves. Pour 1 / 4 of the milk into the custard combination, whisking continually to keep away from any lumps. Return the remaining milk to a medium-low warmth, then sieve the custard combination instantly into the milk pan (discard any solids caught within the sieve). Prepare dinner for 10 minutes, whisking incessantly to forestall any lumps forming on the backside of the pan, till the combination thickens and begins to fall off the whisk in thick ribbons.
Pour the custard on to the cool base, then refrigerate for half-hour, to relax.
For the caramel, put the 160g sugar and an eighth of a teaspoon of salt in a big pan, set it over a medium warmth and cook dinner for about eight minutes: resist the urge to stir it, and as an alternative swirl the pan round till all of the sugar has melted. Proceed swirling slowly till the sugar turns a darkish amber, then add the coconut cream and vanilla, and blend effectively: take care, as a result of it could splatter. Add a teaspoon and a half of lime juice, then pour right into a small jug or bowl and put aside.
In a small bowl, use your fingers to rub collectively the caster sugar, lime zest and half a teaspoon of flaked salt.
Unmould the chilled and set tart, and switch to a platter. Drizzle over a few of the caramel and the lime sugar, then lower into squares and serve with the remaining lime juice spooned on prime.