Gluten Free Bake Off

Gourmet Club

February 3rd, 2012

bakeoff Gluten Free Bake Off

When it comes to creating a gluten free diet, one of the first items to be struck off your list is desserts. And it is easy to see why…

Unless you have got the time to bake it yourself or scour the supermarket shelves for gluten free products, it is hard to trust that the dessert in front of you is free of gluten. Especially as most desserts are baked using flour.

And this got us wondering…

Aside from the obvious such as ice cream, crème brulee and yoghurts – what desserts can you safely have?

A lot more than you think!

In fact, we are so confident in the range of gluten free desserts that are available to you that at WG we have decided to add a little twist to the Bramley Classic Challenge (taking place from 5^th February) by inviting you to come up with your own gluten free desserts.

Let The Challenge Commence

Bramley apple focused or not, we dare you to come up with some unusual desserts which are completely gluten free and wouldn’t normally appear on a recipe list.

Here are few we have found:

Hot Toddy Cake – consisting of sultanas, raisins, dates, figs and ginger soaked in tea, scotch whisky and orange marmalade, this dessert is completely free of gluten and wheat.
‘Saintly Pumpkin Pie’ – free of gluten, eggs and dairy, this flavoursome pie contains Alpro Soya Dream, cornflour, golden syrup, cinnamon, ginger, nutmeg and ground cloves.
Apple, Apricot and Carrot cake – packed full of fruit, this yummy concoction is gluten, wheat, egg and even sugar free! Now that is impressive…
Gluten free courgette cake – filled with courgettes, orange zest and flax seeds, this unconventional pudding is surprisingly moist.

Can you do any better? Prove it by telling us your recipes on our Facebook wall. The more inventive the better…

Madeleine Fowler says:

February 6, 2012 at 11:17 am

It is perfectly possible to make gluten-free desserts and cakes as gluten-free plain and self-raising flour is widely available in good supermarkets; the only failure so far, for me, has been pastry as gluten-free flour needs a lot more liquid. I get round this by adding moisture with the use of ground almonds and desiccated coconut.

Reply
Annie says:

March 5, 2012 at 2:59 pm

GF flour makes for great cakes! The flour is so fine that it makes for lovely delicate sponges. If you are adding dried fruit, as long as you soak it first overnight (which adds moisture too) then it won’t sink.

Feel free to try my apple cake! http://www.anniesupperclub.co.uk/wordpress/2011/10/spiced-apple-cakes/

Reply