Gingerbread Houses/ biscuits

For shaping or a structure you need a less crumbly biscuit, and this is perfect. It makes quite a lot, so if you're not making a house, you might want to start with half quantities (half quantity was enough for 6 mini houses) 

380g Wheat Free Plain Flour

1tsp Bicarbonate of Soda

2tsp Ground Ginger

1tsp Ground Cinnamon

150g Light Soft Brown Sugar (or any other sugar)

125g Dairy and Soya Free Spread

4tbsp Milk Substitute

4tbsp Golden Syrup

Put dry ingredients in a bowl.

This has dark brown soft sugar

Rub in dairy free spread until it looks like soft sand.

Use a blunt knife (or spoon, if you are making it with children) to mix in milk substitute and syrup until it starts to come together.

If you measure the milk substitute in first, the syrup won't stick to the spoon...

Knead lightly to form a smooth dough.

You can add a little more flour if the mix is too sticky.

Roll out onto a well floured surface (I put cling film on top to stop it sticking to rolling pin, also reduces risk of cross contamination from rolling pin) to about 5mm (slightly thicker for gingerbread houses).

Cut to desired shapes and bake at 180ºC for 12-18minutes. cool on tray for 10 minutes before moving to cooling rack.

Decorate.

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Panettone

Since I discovered The Vegg (vegan egg yolk, made from yeast), I've been having a go at some of the 'doughs' that need several eggs in the mix, like choux, brioche and, as it's Christmas, Panettone. Not discovered the magic way to get the lovely stretch to the cooked dough though. The look and taste will have to do for now. 

I'm not entirely sure how much The Vegg added to this as I adapted it from my go-to bread recipe from Iced Gem Bakes and didn't see a massive difference in the texture, although I did get a big rise. 

Some of the yellow colour was from The Vegg, but if you're trying without, just use all custard powder in place of the corn flour.

I made a large loaf using a 20-22cm loose bottom deep cake tin, oiled and lined with greaseproof paper (folded into 3 layers for strength) to make sides even deeper. You could try making smaller ones in empty tins with the bottoms cut off and rested on a baking tray. I was going to try half quantity to make 3 smaller ones, but husband threw the tins I'd prepared into the recycling!



400g Gluten Free plain flour (I used half plain and half bread flour)
100g Cornflour
100g Custard Powder
200g Ground Almonds (I have made the plain bread with sorghum flour instead of ground almonds if you need it to be nut free too)
4tsp Xanthan Gum (less if using bread flour with it added)
2tbsp Caster Sugar
8tsp dried yeast
4tsp Vegg powder
zest of 1 orange 
zest of 1 lemon

100mls Olive (or other ) oil
800mls Milk Substitute
2tsp Vanilla Paste (or extract)
2tbsp Rum/orange liquore (optional)

100g Chopped candied citrus peel
150g Raisins/dried cherries/cranberries

Put dry ingredients into a large bowl and stir together.

Mix wet ingredients and pour into dry mixture.

Whisk together until well incorporated.

Stir in dried fruit.

Pour into prepared tin.

Smooth top with a wet or oiled spoon.

Leave to rise for 40-60mins.

Bake at 200ºC for about 60 mins (check after 40 and cover with foil if getting too dark) or until skewer inserted in centre comes out clean.

Rest in tin for 5 minutes, then remove and cool on a cooling rack.

I found pearl sugar last week and want to have another go with a proper sugared topping.

Might try a chocolate chip ones too...

Christmas Pudding Taste Test

Twas the night before Christmas, when all through the house, not a creature was stirring, not even a mouse…

Ok it's not Christmas Eve yet, but if I don't get this done now, I probably won't and I'll miss yet another seasonal update.

If Christmas Puds are anything to go by, free from manufacturers might finally be beginning to realise we need more than just Gluten Free. Last year, Asda was the only supermarket where I found a milk, egg, wheat AND soya free pud. This year, Asda, Tesco, Waitrose, Morrisons (have been told about this one, not checked it out) and Coles (sold through Ocado and Dorrington's Bakery if you're local...) have all come up trumps. There may be more out there, but I haven't had time to look.

Sainsbury's, yet again, have felt the need to add egg to theirs. They did redeem themselves with their mince pies though… They have (like their free from jam tarts) managed to produce an egg free pastry case! Beware any nut allergy sufferers though, they do contain ground almonds.

So, one sunny Sunday afternoon, while his big brother was at a birthday party, Mini Monster happily partook in a little blind tasting with Daddy…

And the results?

Mini Monster likes Christmas Pudding… Difficult to establish a favourite as he was too busy going back for more, but, like me, his least favourite was Waitrose (I was so delighted that they had finally added something MEWS free to their free from range though, and hope they continue to work on more).

Daddy, however, liked the Waitrose one best! With a close second from Asda.

When it came down to it, there was no clear winner, but they were all pretty good. When it comes down to it, I think everyone wants something different in a Christmas pudding so I have tried to describe them as best I can to help you make your choice.

1. Waitrose:

Very dark colour, like a well boiled home made pud.

Strong, alcohol smell on peeling off lid (I had to check it wasn't rum extract). Almost overpowering taste of rum/black treacle, which husband liked, but Mini Monster and I were less keen on).

Not very deep, which I didn't mind, until I tested the others and they all puffed up in the microwave.

2. Tesco:

Lightly spiced, with a strong orange taste (which I liked, husband didn't). Much paler in colour and not too heavily fruited. Rose up in pot on heating, giving a lighter pudding.

3. Coles:

Mildly spiced, bit less fruit than some of the others, but no gram flour and I quite liked the texture, which was bread puddingy. Lovely rich colour and shine on cooking. Unlike the others, this is also available in a large family pudding size from Dorrington's bakers.

4. Asda:

Not quite as dark as the Waitrose one, but another good rich spiced flavour, with lighter overtones of rum. Nice texture when cut, held together well.

Yorkshire Puddings

I have tried several versions of vegan or gluten free Yorkshire puds, including adding sparkling water to the batter, but mostly they look different every time and often end up as flat, crispy disks. Which my boys, not knowing any different, will gobble down anyway and claim to love Yorkshire pudding. If only they knew…

I discovered Arrowroot in batter while I was researching eggless choux pastry for the Great British Bake Off Challenge (that I still haven't finished writing up…). It seems to help give elasticity before the crust forms, so get a better rise. Beware though, if you use too much, it mostly just creates goo.

2tsp Egg Replacer mixed with 4tbsp Water

1 cup Milk Substitute (I used oat milk)

1 cup Wheat Free Self Raising Flour* 

1tbsp Arrowroot Powder

Pinch of Salt (optional)

Put a small amount of oil/vegetable shortening in a 12 hole muffin tin (or whatever size tin you are using).

Heat tin in oven until very hot (smoking).

Beat everything together in a bowl to give a smooth, batter.

Pour batter into prepared tin.

Bake at 220ºC for 25-30mins.

*One of the problems with being a dietitian is that I'm not supposed to mention specific brands, but with wheat free cooking, the flour mix used can alter the properties of the mix. I used Orgran, may need to adjust fluid for other flour blends. I have also made it with Dove's Farm White Bread Flour (can't use their plain or self raising as my mum allergic to buckwheat!) and baking powder. Tends to be flatter, but still works.