Saturday, 21 September 2013

Great British Bake Off Challenge - Week 5 - Tuiles

I'm half way through my Milk, Egg, Wheat and Soya Free Challenge with Gemma from Iced Gem Bakes. We're trying to make all this years technical challenges from The Great British Bake Off free from the main 4. Possibly not recipes for anyone new to free from baking, but I've had fun trying.

For anyone who doesn't know, Tuiles are wafer thin crispy biscuits, with very little four, making them ideal to adapt for wheat free baking. However... yet again a recipe with the major ingredient being egg white (albeit only 1, not 12 like Angel food cake)!

Thanks to Delicious Magazine, I didn't even need to hunt for a recipe as they had Tweeted one before the show was even over.

I just did a straight swap for suitable ingredients. Did one batch with SHS egg white replacer, and one with the more easily available EnegG egg replacer. I don't see why it wouldn't work with Orgran No-egg too, but I've run out so didn't try.

This made about 12

Egg replacer equivalent to 1 egg *
55g Caster Sugar
25g Gluten Free Plain Flour (or 25g plain flour if don't need wheat free)
1/4tsp Vanilla Paste (or extract)
25g Melted Dairy & Soya Free Spread (e.g. Pure Sunflower, Vitalite - I used half coconut oil in one batch, made them more crispy and gave a lovely subtle flavour)

Melted chocolate for dipping the ends
1/4 tsp Cocoa powder if you want to do the stripes/swirls

*2/3 tsp SHS Loprofin Egg White Replacer, sprinkled on 2tbsp boiling water, mixed with 1tbsp cold water. Mix with a fork and leave to cool
1tsp EnerG egg replacer mixed with 3tsp cold water

Beat egg replacer and sugar with a fork until frothy.

Sift in the flour.

Stir in the vanilla and the melted spread until smooth.

Drop 4 tsp of the mixture onto a greased baking sheet (I tried on greaseproof paper the first time, but they completely stuck to the paper, which is why following pictures are directly on the tray).

Smooth into thin circles (about 8cm) with the back of the teaspoon.

If you are doing the stripes, put 2 tsp of the mixture into a separate bowl and mix in the cocoa. 

Roll a small square of greaseproof paper into a cone. Fill with the cocoa mixture. 

Roll down the top to the level of the cocoa mixture. If necessary, snip the bottom of the cone to make a small hole.

Gently squeeze the pattern onto the tuiles before baking.

Bake for about 6-7 mins at 190ÂșC, until just beginning to colour on the edges.

Lift from tray with a palette knife and lay on a rolling pin.

Gently bend the edges over the rolling pin to get the curved shape (this has to be done quickly or they will be too crisp to bend). If you're a beginner, you might want to bake 2 at a time until you get the hang of it.

To make the rolls, curl round a wooden spoon handle. 

Remove from the handle. 

Dip the ends in melted chocolate and leave to cool (sorry, too difficult to photograph this while I was rolling!).

Great British Bake Off Challenge - Week 4 - Custard Tarts (link not broken, not finished writing up yet...)
Great British Bake Off Challenge - Week 3 - Floating Islands
Great British Bake Off Challenge - Week 2 - English Muffins
Great British Bake Off Challenge - Week 1 - Angel Food Cake


  1. These look BEAUTIFUL! Well done you! :-)

  2. Thanks Mel, they were tasty too... Horrible feeling next week is going to be coux pastry, don't suppose you've got a milk, egg, soya and wheat fee recipe that works? I've tried in the past but not very successfully, mind you, I've still got to crack this week's apricot couronne!