Gluten Free Baking
If you’ve read the blog post on Alternative Flours you may be keen to start experimenting with gluten free baking. Here are some recipes to inspire you. Feel free to adapt them to your own needs and tastes.
Seedy Banana Loaf
Green banana flour is high in resistant starch whilst ground almonds and seeds provide beneficial oils and protein. A highly nutritious and satiating bread.
Gluten free, dairy free and vegan
1 cup of ground almonds (almond flour)
1 cup of green banana flour
2 tsp baking powder
½ cup of sunflower seeds
½ cup of pumpkin seeds
2 tbsp poppy seeds
2 tbsp chia seeds
¾ tsp sea salt or rock salt
2 cups almond milk
2 tbps honey or maple syrup (optional)
- Combine the ground almonds, banana flour, baking powder, seeds and salt into a bowl and stir well.
- If using honey or maple syrup stir this into the milk.
- Gradually add the milk to the dry mixture stirring well to combine all the ingredients.
- Let the mixture stand for at least an hour to firm up.
- Heat the oven to gas mark 4/180C. Line a loaf tin with baking parchment.
- Press the bread mixture into the tin and smooth the top.
- Bake for 35 minutes, then turn the loaf over and bake for 15 minutes.
- Leave to cool on a wire rack.
The cinnamon makes these pancakes slightly sweet. For savoury pancakes omit the cinnamon and serve with guacamole, pea puree or stir fried mushrooms.
Gluten free, can be dairy free
110g/4oz buckwheat flour
½ tsp of salt
1 tsp ground cinnamon
1 free range egg, beaten
2 cups of milk (eg: almond, soya, oat milk)
Olive oil or coconut oil for frying
- Combine the flour, salt and cinnamon in a mixing bowl and make a well in the centre.
- Combine the egg and milk in a jug and gradually beat this into the flour until you have a smooth batter. Leave the batter to rest for an hour or more.
- Heat some oil in a frying pan and drop tablespoons of the batter into the pan.
- Cook for a few minutes until the underside is starting to brown before gently turning over. Cook for a couple more minutes until cooked.
- Continue until you have used all the batter.
- Serve with yoghurt, berries, maple syrup, lemon juice or apple puree.
Coconut and Almond Shortbread Biscuits
Gluten free, dairy free, can be vegan
1 cup of coconut flour
8 tbsp coconut oil, softened
3 tbsp honey or maple syrup
½ tsp rock salt or sea salt
2 tbsp almonds, toasted
- Either in a food processor or in a bowl combine all the ingredients except the almonds until well mixed.
- Press the dough into a lined, square cake tin and press the almonds into the surface.
- Prick with a fork all over.
- Cover and place the cake tin in the freezer for ½ an hour or more.
- Heat the oven to gas mark 3/170C
- Transfer the cake tin to the oven and bake for 30-40 minutes until lightly golden.
- Score the shortbread into 12 pieces with a knife and leave in the tin to cool slightly.
- Eat while warm or transfer to an airtight container once cooled.
Fruity Carob Cake
A moist cake that gets its sweetness from the dates and bananas. Could also work with other dried fruits and different flours so feel free to experiment.
Gluten free, dairy free, vegan and sugar free
60g/2oz gluten free oats or oat flour
3 ripe bananas
110ml olive oil
50ml almond milk (or other milk)
85g/3oz buckwheat flour
85g/3oz ground almonds
3 tbsp carob powder
2 tsp bicarbonate of soda
½ tsp salt
3 tbsp almond butter
2 tbsp carob powder
2 tbsp maple syrup
- If using oats blitz them in a food processor until they look like flour.
- Remove the oat flour from the food processor and blend the dates until they are smooth. Add the bananas, oil and milk and blend again.
- In a bowl mix the oat flour, buckwheat flour, ground almonds, carob powder, bicarbonate of soda and salt and mix well.
- Add the flour mix to the food processor and blend until all the ingredients are combined.
- Spoon the mixture into a lined or greased cake tin and bake at 170C/gas 3 for an hour or until firm when pressed. It may need another few minutes.
- To make the icing combine the almond butter, carob powder and maple syrup in a bowl with a bit of water. Keep stirring and adding small amounts of water until you have a spreading consistency.
- When the cake is cool spread the icing on top and serve.