GBBO - Week4 - Batter

Well, while most of us are still reeling from the news that Great British Bake Off is moving from the BBC, it's important to keep sight of what we're here for. Baking. Specifically free from baking. This week it's batter. Still not sure what my bake off challenge is going to be this week, but if you're new to free from cooking, batter is your friend! Thought I'd just post a couple of old recipes to get you started.

When my first son came up in blisters where he'd touched some eggy bread at 7 months old, it was time to start approaching cooking a bit differently. I've been lucky that the progression through exclusion of egg, milk, soya, wheat and pulses (lentils or any type of bean) has been gradual, allowing me to adapt recipes one step at a time. 

I was delighted to discover pancakes worked just as well without the egg. All I had to do was increase the fluid by 50-60mls per egg. I used egg replacer initially, but since forgetting to add it one day and finding they worked just as well, I stopped bothering. The switch to wheat free was just as easy.

Pancakes are a great thing to start off with if you're not used to baking. There is much less to go wrong than with cake and the possibilities are endless. Basic thick pancakes are so simple, even my 6yo can make them on his own!

Basic Thick (Scotch/American) Pancake

Raspberry Pancakes (has pictures of basic steps not shown in above recipe)

Basic Thin Pancake (scroll down for the wheat free version) 

If you're feeling more adventurous and want to try a less forgiving batter, my Yorkshire pudding recipe is here…

Technically waffles and my baked doughnuts use a batter type mix too... 

Waffles

Herb Waffles (great for packed lunches)

Baked Doughrings

Baked Doughnuts

For anyone who doesn't know me (I need to hold my hands up AA style), I have a problem. I have a weakness for biscuit cutters and baking tins and the only thing stopping me buying more is that I have run out of space in my cupboard. 

Unfortunately, I was browsing on Amazon and made the mistake of looking in the recommended for me bit and spotted a doughnut tin. There has been a lot of excitement in the gluten free world on Twitter about doughnuts, since they sold out rapidly at the Allergy and Free From Show. I missed them there, but it did make me think of the lovely fresh ones my mum used to make as a treat on birthdays (we used to get a birthday menu with things we could choose from). 

I always find shop bought ones a disappointment having been brought up with them still hot and filled with homemade raspberry jam. As for doughnut stalls selling ring doughnuts, I haven't found one that doesn't smell of old fat. I didn't realise doughnut tins existed, but saw this as a great way to try a healthier version (also a: a good excuse to eat them more often, and b: a good excuse to buy another tin!).

My only problem then was whether to get a tin for normal sized ones or mini ones. I bought both... I told you I had a problem...

This recipe was enough for 6 big doughnuts and 12 mini doughnuts. You could make half quantity if only one tin. I haven't yet tried keeping 1/2 mix to use again once tin is empty, but it would probably still work (but keep in fridge to slow down growth from the yeast).

100g GF Bread Flour

50g Corn Flour

50g Sorghum Flour

1heaped tsp Baking Powder

30g Sugar

60mls Oil

200mls Milk Substitute (warmed to hand hot)

1tsp Vanilla

1tsp Dried Active Yeast (quick yeast still needs to be added to the liquid in wheat free bread. It doesn't get kneaded so doesn't have time to dissolve and mix in if added to dry ingredients)

Add yeast to the milk substitute and leave to foam.

Add all dry ingredients to a bowl.

Beat in vanilla, oil and yeast mixture with a balloon whisk.

Transfere mixture to a piping bag (could be spooned in, but would be messier...).

Pipe round the greased rings on the tin.


Leave to rise for 20-30mins.

Bake at 220ºC until lightly browned(10-12mins for large ones and about 8 mins for mini ones). Don't worry about them looking cracked on the tops, they will be smooth and round underneath.

Turn out of the tins and cool on a wire rack. 

Left plain, these freeze really well, or...

-Toss in cinnamon sugar while still hot.

-Dip in melted dairy and soya free chocolate.

-Drizzle with icing (I used icing sugar mixed with raspberry puree).