Gluten Free Profiteroles

OK, so this is not my recipe, but it is a great recipe for anyone feeling a bit profiteroly ;)

The recipe is from @nels3 on twitter, who also writes the blog: http://fabulouslyfreefrom.wordpress.com/

I changed the proportions for the choux pastry a little, as the first time I did it my mix was too runny and the result was not great, so I reduced the amount of water to 100ml instead of the 150ml in the recipe. And with that, the result was amazing, as you can see in the photos.

Here is the link to her recipe:
http://fabulouslyfreefrom.wordpress.com/2013/09/30/gluten-free-chocolate-profiteroles/

Also, I did not fancy cream for the filling, so I made some creme patissiere (very thick custard) using the recipe (also dairy free) from Glutoniana, here is the link to the recipe (in Spanish):

http://glutoniana.com/2014/03/11/crema-pastelera-sin-gluten-y-sin-lactosa/

The only thing that was a bit messy was the chocolate topping, I think I was just tired by then, so although it is not too pretty, it was very tasty ;)

Helen's Chocolate Cupcake Mix

After trying and loving Helen's brilliant bread mix, I saw this pack at Sainsbury's and decided to try it.
It couldn't be easier!
Melt butter (or sunflower spread for me), mix with eggs, add the shifted mix, put in the oven...
After a few minutes, some gorgeous cupcakes will come out of your oven.
I never use frosting, but if you do, there are some instructions for that in the pack.

Very chocolatey, I would recommend it.

Helen gluten free bread mix

 Finally!!! I have never been very good at using yeast, I always blame it on my drafty kitchen, so I've always been a bit irritated by my lack of success at bread making, but thought there wasn't much I could do.

On a recent visit to a large Sainsbury's I found Helen's Brilliant Bread mix in the free from section and decided to have another go at bread.

I must say the instructions at the back of the pack are brilliant, perfect for someone like me who has not made bread before.

On reflection the tip seems to be using the right temperature for the water in the mix (200ml cold from the tap + 100ml hot from the kettle to make the tepid water) and the way to keep the mix while it raises.

The pack recommends to keep the bread tin inside another tray filled with warm water, but just warm from the tap and not from the kettle.

The photos on the right show the mix as first in the bread tin, after raising and as it comes out of the oven.
In the oven I had it at the correct temperature but did use the fan, and I think it has burned slightly on the outside. When I do it again I probably won't use the fan.

Today it is already the third day after baking and the bread is still good to eat, nice and soft.

I would definitely recommend this mix and I'll be buying again.

Yule Log Genius Bake Along

What a good idea from Genius, to have a Bake Along.
I love to try new recipes and specially when I know there will be no gluten and no dairy in it!
I've never baked a Log before, but it has come out as per the recipe. And there is a minuscule chance of winning one of their great prices!

My dish was just slightly small so I've had to cut out a little bit to make it fit.
It was soooo delicious that I've nearly had to reach for an even smaller dish.
Good thing I got the photo out of the way first ;)
Find out more on their blog.
http://www.geniusglutenfree.com/gluten-free-living/blog/bake-along-christmas-yule-log/

Stollen Disaster

I was very excited with the magazine 101 Gluten Free recipes, so many Christmas favourites that I could bake!!!

My first attempt was for Panetone, but unfortunately it was so dry and flat that it was only bearable dipped in coffee...

Not one to get discouraged, I went for Stollen.

I didn't have high expectations. Even before my gluten free days, I've never been able to use yeast properly.

I got all the ingredients together, a lot of kneading and voila, it looked like a heavy log of bread with bits (first pic). The instructions said to leave it to raise for 30 minutes, which I did, wrapped in cling film.

Did it not look so encouraging in the second picture when it was pushing the cling film to the limit? It had raised!!! Was that the begining of my bread making days?

Unfortunately after baking for the recomended time, it smelled gorgeous, but was so hard I had to throw it away, as hard as a brick.

The search for some yeast recipes I CAN bake continues......

Carrot Cake

Yes, the panetone did not happen, the stollen did not happen but I could always go back to my trusted baking book, Cake Angels by Julia Thomas. So I did and I got a moist and delicious Carrot Cake.

I've taken a few pics from the process, the first one is the mix before going into the oven, the second out of the oven and the final one the finish product, icing included ;)

I took it to my knitting group, where three of us are coeliac/intolerant and it went in a second, even the gluten eating folk loved it ;)

I must say I've done this recipe a few times and every single one of them has been great. I read somewhere that gluten free baking works better with some fruit or vegetable in the mix, it must be true.

Vanilla cupcakes

I was dreaming of some sweet nothing the other day and reached for my baking book, Cake Angels by Julia Thomas, going over my favourite recipes for a quick and easy one. Vanilla cupcakes it was, plishhh plashh plosh, done in no time!
I always leave out the frosting, too sweet for me.

Rasperry, Blueberry and Lime Drizze Cake

Oh yes!!! Another brilliant cake from the recipe book Cake Angels. I made this cake yesterday and I think it is the best so far from the book. The coffee and walnut recipe was my favourite beforehand, but this takes the crown! It was very moist, very berry and very drizzled ... In this cut, it even managed to get a little heart bubble. Of course it was made with a lot of love. I took it to my knitting group and everyone wanted to try it so there wasn't enough for a second picture or a second round. Will have to do it again ;)

Hummingbird Cake

Since going Gluten Free 18 months ago, a few things have been a battle, and one of them has been sweet treats. I've always enjoyed cooking, so main meals have never been a problem, but, I have never been a baker, so when I went gluten free I turned to supermarkets for my sweet fix ... Not a great idea. After a lot of tantrums and being a total pain to my friends and family I got for my Birthday last year a book that has changed my GF life. It is "Cake Angels" by Julia Thomas, all gluten, wheat and dairy free cake recipes. The instructions are easy to follow and there are pictures for most recipes and so I've managed to get a few decent cakes, success! Now that baking is no longer a nightmare I decided to bake the Hummingbird Cake for my sister's Birthday. It meets her dairy free and my gluten free requirements so we are both happy.

The look is impressive, with those coconut flakes over the meringue frosting. The taste is very good and moist, with it's pineapple, pecans, bananas and cinnamon, very tasty. Would I do it again? Probably. I would definitely use the frosting for other cakes, but use almond flakes instead of coconut ones. My meringue frosting was a bit gritty, so next time I'll make a syrup with the sugar and water before mixing in the egg white. The cake itself would be more appropiate for an afternoon tea. Next Birthday cake I make i'll do something more towards a Victoria Sponge. Overall, sister has enjoyed it and I have too ;)