Gluten is the protein in wheat that makes bread dough gooey. At a smaller-than-microscopic level, that protein is actually a network of linked glutenin and gliadin proteins. This is why bread made of wheat has a fluffy texture, while gluten-free breads tend to collapse into crumbs.
No gluten?No problem.These recipes prove that going gluten-free doesn't mean missing out on delicious puddings or having to go out to buy an array of special flours.
Here are 3 gluten-free desserts for you and are easy to make :
1. Gluten-Free Chocolate Frangipane Tart
Cook time - 60
Prep time - 35
- For the Crust
- 1 1/4 cups ground almonds
- 1/3 cup icing sugar
- 1/4 cup light brown sugar
- 1/3 cup Dutch-process cocoa powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon bicarbonate of soda
- 6 tablespoons cold unsalted butter, in pieces
- For the Filling
- 4 eggs
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup ground almonds
- 7 ounces dark chocolate, melted and cooled
- 1/3 cup dried black mission figs, halved (5 to 6 figs)
- Creme fraiche, for serving, optional
1. For the crust: Pulse together the ground almonds, confectioners' sugar, brown sugar, cocoa, salt, and baking soda in a food processor. Add the butter and pulse until the dough just begins to come together, but is not sticky or wet, about 10 pulses. Remove the blade and turn the dough out into a 10-inch tart pan with removable bottom. Carefully press the dough evenly into the bottom and up the sides of the pan. Refrigerate at least 15 minutes. Preheat the oven to 200 degrees C.
2. For the filling: Separate the eggs and whip the whites until they just hold stiff peaks. In a separate bowl, cream the butter and sugar. Add the egg yolks one at a time and mix until smooth. Stir in the almonds and melted chocolate. Gently fold in the egg whites. Spoon into the chilled crust.
3. Bake until the chocolate just starts to set, 15 minutes. Press the figs gently into the filling in a circle around the tart and continue baking until slightly puffed and set throughout, 20 to 25 minutes. Cool. Cut and serve with creme fraiche, if desired.
2. Flour-Free Orange and Lavender Cake
Cook time - 60
Prep time - 30
- For the sponge
- 400ml sunflower oil, plus extra for greasing
- 350g ground almonds
- 300g caster sugar
- 3 tsp baking powder
- 8 eggs
- 1 lemon
- 2 oranges, ideally Seville
- 2 tsp dried lavender
- For the syrup
- Juice of the zested lemon and oranges above
- 100g caster sugar
- A few cloves
- 2 tsp ground cinnamon
This is one of the most popular recipes on the 'French Country Baking Day' at Cake Boy. It's inspired by the south of France, and it happens to be gluten-free. If you are not sure about the lavender, you can omit it, but at the same time you can change the ingredients to match the seasons. For example, replacing the lavender with sun-dried cranberries makes it more Christmassy. The rich spicy syrup works very well too.
1. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease a 20cm cake tin with extra oil, then base-line with baking paper.
2. In a mixing bowl, combine the ground almonds, caster sugar, lavender and baking powder, mixing together well. Break in the eggs and add the oil, mixing gently together.
3. Using a fine grater, grate the zest from the lemon and oranges into the mixture, then mix together.
4. Turn the cake mixture into the prepared tin, and bake in the preheated oven for an hour. Cover the top with a piece of foil after about 20 minutes.
5. Meanwhile, make the syrup. Squeeze the juice from the zested lemon and oranges into a small pan. Add the sugar and spices, and mix together well. Bring to the boil, then reduce the heat and simmer for 3 minutes.
6. Once the cake has been removed from the oven, pierce it several times with a skewer or small, sharp knife. Using a tablespoon, spoon the syrup over the cake, allowing it to soak in.
Tip: If you prefer a cake with a slightly less dense texture, substitute 50% of the ground almonds for finely ground polenta or semolina.
3. Cappuccino Meringues
Cook time - 120
Prep time - 30
- 2 large RSPCA Assured egg whites
- 100g Fairtrade caster sugar
- 1 tbsp strong espresso or a tablespoon of Fairtrade instant coffee dissolved in a tablespoon of boiling water
- Double cream, lightly whipped, to serve
- Fairtrade cocoa powder, to serve
1. Heat the oven to 100°C/fan oven 90°C, Gas Mark ¼. Line a baking sheet with non-stick baking parchment.
2. Put the egg white into a clean, grease free dry bowl. Beat the egg whites for several minutes with an electric whisk, or in a mixer, until they are thick and hold firm peaks when you raise the beaters. Keep beating, gradually adding the caster sugar a tablespoon at a time, until it is thoroughly incorporated and you have a very thick, glossy meringue. Fold the coffee into the meringue; don't worry if it's slightly streaky and uneven.
3. Pipe or spoon the meringues on to the baking tray.
4. Bake in the oven for two hours, then remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper. Use at once or store in an airtight container for a few days. Airtight is important, or they will start to soften.
5. When ready to serve sandwich the meringues with the lightly whipped cream and dust with the cocoa powder.
Tip: Flavour the cream with a coffee flavured liqueur for added luxury.
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