So it was pancake day the other day and I meant to post this on the day, but I failed at both taking any photo's and actually finding time to post.
I made these crepes based on Tartelette's and they were AMAZING. I love that blog so much - she's a real foodie and un-comprimising on taste so I know when I take a look at one of her recipes they are always going to be great, not just OK but great and I wasnt disapointed with these :)
So I made mine with honey baked pears - which were scrummy, I also had lemon and sugar, maple syrup, and Nutella. I was stuffed.
I have also discovered that my ideal balance of Sorghum flour to Doves GF Plain flour is about 15% - any more than that and the taste is too much, and they are too heavy for me but 15% seems jut perfect in terms of flavour and texture.
210g GF plain flour
40g Sorghum flour
pinch of salt
500g whole milk
3 eggs
15g Butter (melted)
125g Sparkling water
Stick blend everything together until smooth and let rest for at least 1hr (or overnight). Cover the bottom of a frying pan and then cook 2mins each side.
I'm pretty sure this will also make good Yorkshire puds and/or batter to cover things to fry although I havnt actually tried yet but it's definately going to be my go-to recipe from now on.
Saturday 21 February 2015
Wednesday 4 February 2015
February - So many cakes so little time!
I've been baking I promise!
Things have been busy, we're getting a new garage, the baby is less baby and more toddler it feels a bit like I've short cricuited recently but I'm still working on things. I'm trying to write things out so eventually I'll have a lovely book that will be organised and make sense. It's a dream (;
So things I have learnt recently? That Gram flour doesnt work in very plain tasting cakes, you can definately taste it as something that just isn't right. It's been annoying me, I'm far too particular but it does seem like if the recipe is suitably enriched with eggs that actually it doesnt seem to matter too much as long as you've still got the xanthan gum in and you give it some time to 'rest' you're getting the extra protien in the eggs and it seems to balance out ok.
This week I'll try making pound cake again, but without the Gram flour.
Last week I made oreo's. I cant tell you how happy it made me I had to send off for some special cocoa powder, black cocoa is basically impossible to get a hold of for some reason but Hershey's special dark is good. It's not perfect but it's pretty close. The bit I was most excited about was getting a biscuit that wasnt shortbread. Custard creams might be next on the biscuit list. But yeah, biscuits that CRUNCH and don't just crumble when you look at it. I was pretty happy, if you use normal cocoa it might not taste quite as 'mellow' but they will still be really good I promise. Also brilliant Brownies that are also pretty frugal (well they don't use real chocolate that makes them a bit frugal, ahem except for the whole block of butter).
So recipes!
Yorkshire puddings
I messed around with the yshire pud recipe and it just wasnt working out for me again. I have some kind of yorkshire pudding curse I think. I'll keep working on it but this was the one I had most success with.
200g GF Plain flour
1tsp Legume Flour (Gram)
1tsp xanthan Gum
1/2tsp baking powder
Pinch of salt
150ml milk
150ml Sparkling water
2 eggs
2 egg whites
Oil or vegetable shortening or lard
Sieve dry ingrediants into a bowl.
Combine milk and eggs and egg whites. Add the sparkling water.
Add Liquid ingrediants to the dry, whisking until a smooth batter is formed.
Rest for 20mins.
Heat oven to 220C, Add oil to tray and heat for 10mins.
Ladle into tins and bake for 10mins turn temp down to 180C bake for another 20mins.
I think next time I'll skip the legume flour and just go with 5 whole eggs.
Chocolate Muffins
These chocolate muffins cake out pretty good:
Chocolate Muffins
150g Plain GF Flour
10g legume flour
4g Xanthan gum
1tsp Baking powder
200g light brown sugar
200g baking margerine (or room temp butter)
4 eggs
50g cocoa powder
150g Milk
100g chocolate chips or chocolate bar chopped into small (5mm) pieces.
Sift flours, gum and baking powder together and put to one side.
Using electric whisk mix sugar and margerine until pale and fluffy, add eggs and whisk until combined.
Add cocoa powder and whisk until combined.
Add milk and combine, and flour mix and whisk until smooth.
Stir in chocolate chips/chunks and divide into cupcake tray lined with paper cases.
Bake for 14mins 200C.
I did these Blueberry ones too but they were too oily and I think next time I wouldnt use the Gram flour there is enough egg in the recipe to skip it I think, I've done some before and they were lovely so Im not sure where I went wrong but I'll have another go sometime soon and amend it:
Gluten Free Blueberry Muffins
100g Olive Oil
150g Sugar
3 Eggs
75g Milk
1tsp Vanilla extract
150g Plain Gluten Free Flour
7g Gram Flour
3g Xanthan gum
1tsp Baking powder
100g Blueberrys (fresh or frozen)
Pre-heat oven to 200C
In a bowl mix oil, sugar, egs, milk and vanilla together until combined.
Sift the flour, gram flour, xanthan gum and baking powder into the bowl and mix together until smooth.
Mix in blueberrys and leave to stand for 15mins.
Bake for 14mins.
These are just SO GOOD. Seriously good.
Brownies (tray bake tin)
250g Butter
250g Sugar
100g Cocoa powder
pinch of salt
1tsp vanilla extract
5 eggs
50g Milk
130g GF flour
3g Xanthan Gum
4g Legume Flour
Optional: 140g Chopped walnuts
Melt butter, sugar, salt and cocoa together either in a bowl over gently simmering water or in a microwave (20secs, stir then 20secs more stir and check if any further time is required).
The chocolate mix should look gritty, but all the butter should be melted.
With an electric mixer add eggs, vanilla and milk until combined. Then sift in the flour, xanthan gum, and legume flour and mix until smooth batter. Stir in nuts if desired.
Bake in oven for 25mins at 160C.
Oreo style cookies
150g Vegetable shortening
200g Sugar
200g GF flour
4g xanthan gum
6g Legume flour
90g Hersheys Special dark cocoa powder (or green and blacks cocoa powder)
1 egg
80g milk
1/2tsp salt
1/4tsp baking soda
Cream sugar and shortening.
Add egg, and milk and cocoa powder.
Sift together flour, xanthan gum, legume flour and add along with salt and baking soda.
Mix until combined, divide into 4 and leave to chill in fridge for 30mins.
Roll each ball out inbetween two pieces of greaseproof paper about 3mm thick. Cut out disks of about 4cm wide.
Bake for 12mins at 160C, leave to cool then bake again 40mins at 100C (to make them crunchy).
Things have been busy, we're getting a new garage, the baby is less baby and more toddler it feels a bit like I've short cricuited recently but I'm still working on things. I'm trying to write things out so eventually I'll have a lovely book that will be organised and make sense. It's a dream (;
So things I have learnt recently? That Gram flour doesnt work in very plain tasting cakes, you can definately taste it as something that just isn't right. It's been annoying me, I'm far too particular but it does seem like if the recipe is suitably enriched with eggs that actually it doesnt seem to matter too much as long as you've still got the xanthan gum in and you give it some time to 'rest' you're getting the extra protien in the eggs and it seems to balance out ok.
This week I'll try making pound cake again, but without the Gram flour.
Last week I made oreo's. I cant tell you how happy it made me I had to send off for some special cocoa powder, black cocoa is basically impossible to get a hold of for some reason but Hershey's special dark is good. It's not perfect but it's pretty close. The bit I was most excited about was getting a biscuit that wasnt shortbread. Custard creams might be next on the biscuit list. But yeah, biscuits that CRUNCH and don't just crumble when you look at it. I was pretty happy, if you use normal cocoa it might not taste quite as 'mellow' but they will still be really good I promise. Also brilliant Brownies that are also pretty frugal (well they don't use real chocolate that makes them a bit frugal, ahem except for the whole block of butter).
So recipes!
Yorkshire puddings
I messed around with the yshire pud recipe and it just wasnt working out for me again. I have some kind of yorkshire pudding curse I think. I'll keep working on it but this was the one I had most success with.
200g GF Plain flour
1tsp Legume Flour (Gram)
1tsp xanthan Gum
1/2tsp baking powder
Pinch of salt
150ml milk
150ml Sparkling water
2 eggs
2 egg whites
Oil or vegetable shortening or lard
Sieve dry ingrediants into a bowl.
Combine milk and eggs and egg whites. Add the sparkling water.
Add Liquid ingrediants to the dry, whisking until a smooth batter is formed.
Rest for 20mins.
Heat oven to 220C, Add oil to tray and heat for 10mins.
Ladle into tins and bake for 10mins turn temp down to 180C bake for another 20mins.
I think next time I'll skip the legume flour and just go with 5 whole eggs.
Chocolate Muffins
These chocolate muffins cake out pretty good:
Chocolate Muffins
150g Plain GF Flour
10g legume flour
4g Xanthan gum
1tsp Baking powder
200g light brown sugar
200g baking margerine (or room temp butter)
4 eggs
50g cocoa powder
150g Milk
100g chocolate chips or chocolate bar chopped into small (5mm) pieces.
Sift flours, gum and baking powder together and put to one side.
Using electric whisk mix sugar and margerine until pale and fluffy, add eggs and whisk until combined.
Add cocoa powder and whisk until combined.
Add milk and combine, and flour mix and whisk until smooth.
Stir in chocolate chips/chunks and divide into cupcake tray lined with paper cases.
Bake for 14mins 200C.
I did these Blueberry ones too but they were too oily and I think next time I wouldnt use the Gram flour there is enough egg in the recipe to skip it I think, I've done some before and they were lovely so Im not sure where I went wrong but I'll have another go sometime soon and amend it:
Gluten Free Blueberry Muffins
100g Olive Oil
150g Sugar
3 Eggs
75g Milk
1tsp Vanilla extract
150g Plain Gluten Free Flour
7g Gram Flour
3g Xanthan gum
1tsp Baking powder
100g Blueberrys (fresh or frozen)
Pre-heat oven to 200C
In a bowl mix oil, sugar, egs, milk and vanilla together until combined.
Sift the flour, gram flour, xanthan gum and baking powder into the bowl and mix together until smooth.
Mix in blueberrys and leave to stand for 15mins.
Bake for 14mins.
These are just SO GOOD. Seriously good.
Brownies (tray bake tin)
250g Butter
250g Sugar
100g Cocoa powder
pinch of salt
1tsp vanilla extract
5 eggs
50g Milk
130g GF flour
3g Xanthan Gum
4g Legume Flour
Optional: 140g Chopped walnuts
Melt butter, sugar, salt and cocoa together either in a bowl over gently simmering water or in a microwave (20secs, stir then 20secs more stir and check if any further time is required).
The chocolate mix should look gritty, but all the butter should be melted.
With an electric mixer add eggs, vanilla and milk until combined. Then sift in the flour, xanthan gum, and legume flour and mix until smooth batter. Stir in nuts if desired.
Bake in oven for 25mins at 160C.
Oreo style cookies
150g Vegetable shortening
200g Sugar
200g GF flour
4g xanthan gum
6g Legume flour
90g Hersheys Special dark cocoa powder (or green and blacks cocoa powder)
1 egg
80g milk
1/2tsp salt
1/4tsp baking soda
Cream sugar and shortening.
Add egg, and milk and cocoa powder.
Sift together flour, xanthan gum, legume flour and add along with salt and baking soda.
Mix until combined, divide into 4 and leave to chill in fridge for 30mins.
Roll each ball out inbetween two pieces of greaseproof paper about 3mm thick. Cut out disks of about 4cm wide.
Bake for 12mins at 160C, leave to cool then bake again 40mins at 100C (to make them crunchy).
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