Breads, Biscuits and Cakes

Practically every bread, biscuit or cake sold in shops has some wheat flour in it. And unfortunately, when making your own, you can't just substitute another flour and expect the same results, because it's the gluten in wheat that gives the baked goods their distinctive texture and flavour.

You can buy gluten-free bakes but they tend to be very expensive and, on the whole, taste disappointing. However, the good news is that there is a wheat-free/gluten-free flour available in all good supermarkets.

It is more expensive than ordinary flour but makes a passable alternative for general cooking purposes. It clearly states that it is not recommended for yeast cookery but, with a lot of trial and error, I've succeeded in creating a great loaf with it.

Also in this section, you'll find a super yeast bread recipe using rice flour and a delicious Buckwheat Soda Bread . I've also developed a whole range of delicious bakes for you to enjoy - and I do mean enjoy, not just tolerate!

Crusty White Bread

Grate the skin of the apple as well as the flesh: the pectin, which helps the bread to rise, is just under it.

Makes 1 small loaf

A little sunflower oil, for greasing
225 g/8 oz/2 cups wheat-free/gluten-free flour, plus a little for dusting
1 sachet of easy-blend dried yeast
2.5 ml/½ tsp salt
1 eating (dessert) apple
15 ml/1 tbsp sunflower oil
200 ml/7 fl oz/scant 1 cup hand-hot water

Grease a 450 g/1 lb loaf tin (pan) and dust with a little of the flour.
Put all the ingredients except the water in a large mixing bowl and mix well.
Add the water and beat well until the mixture forms a thick batter.
Turn into the prepared tin. Leave in a warm place to prove for 15 minutes until the mixture almost reaches the top of the tin.
Stand the tin in a roasting tin containing about 2.5 cm/1 in boiling water. Bake towards the top of a preheated oven at 200ºC/400ºF/gas mark 6 for 1 hour.
Turn out of the tin, place upside down on the oven shelf and bake for a further 15 minutes to crisp the crust. Cool on a wire rack.

Milk Loaf

Makes 1 small loaf

A little sunflower oil, for greasing
175 g/6 oz rice flour, plus a little for dusting
2.5 ml/½ tsp salt
15 ml/1 tbsp caster (superfine) sugar
1 sachet of easy-blend dried yeast
15 ml/1 tbsp sunflower oil
1 egg, beaten
150 ml/¼ pt/2/3 cup hand-hot milk

Grease a 450 g/1 lb loaf tin (pan) and dust with a little rice flour.
Mix the rice flour, salt, sugar and yeast in a large bowl.
Add the oil, egg and milk and beat to form a thick batter.
Turn into the prepared tin and place in a warm place for 20 minutes until the mixture almost reaches the top of the tin.
Place in a roasting tin containing 2.5 cm/1 in boiling water. Bake in a preheated oven at 200ºC/400ºF/gas mark 6 for 20 minutes. Turn out of the tin, place upside down on the oven shelf and cook for 10 minutes to crisp the crust. Cool on a wire rack.

Buckwheat Soda Bread

Makes 1 small loaf

A little sunflower oil, for greasing
100 g/4 oz/1 cup buckwheat flour, plus a little for dusting
100 g/4 oz/1 cup rice flour
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp cream of tartar
5 ml/1 tsp caster (superfine) sugar
2.5 ml/½ tsp salt
15 g/1D2 oz/1 tbsp butter or margarine
300 ml/½ pt/1¼ cups milk

Grease a 450 g/1 lb loaf tin (pan) or 15 cm/6 in deep, round cake tin. Dust with a little buckwheat flour.
Mix the flours with the bicarbonate of soda, cream of tartar, sugar and salt. Rub in the butter or margarine.
Mix with the milk and beat well to form a thick batter.
Pour into the prepared tin. Bake in a preheated oven at 200ºC/400ºF/gas mark 6 for 30-40 minutes until risen and browned and the base sounds hollow when the loaf is tipped out and tapped.

Banana Bread

Makes 1 large loaf

A little sunflower oil, for greasing
2 very ripe large bananas
10 ml/2 tsp bicarbonate of soda (baking soda)
100 g/4 oz/½ cup caster (superfine) sugar
50 g/2 oz/¼ cup butter or margarine, softened, plus extra for spreading
1 egg, beaten
275 g/10 oz/2½ cups rice flour
5 ml/1 tsp ground cinnamon
60 ml/4 tbsp hot water
50 g/2 oz/1/3 cup raisins

Grease and line a 900 g/2 lb loaf tin (pan) with greased greaseproof (waxed) paper.
Place the bananas and bicarbonate of soda in a food processor and blend until smooth. Alternatively, mash thoroughly in a large bowl.
Beat in the sugar and butter or margarine until blended.
Add the egg and beat again.
Fold in the flour and cinnamon, then add the hot water and the raisins.
Turn into the prepared loaf tin and level the surface. Bake in a preheated oven at 180ºC/350ºF/gas mark 4 for 11D4 hours until the loaf is well risen and a deep golden brown and a skewer comes out clean when inserted down through the centre.
Leave to cool slightly, then turn out on to a wire rack, remove the paper and leave to cool. Serve sliced and buttered.

Sesame Crackers

Ring the changes by adding poppy, caraway or fennel seeds instead of sesame seeds.

Makes about 15

100 g/4 oz/1 cup buckwheat flour
50 g/2 oz/½ cup rice flour
50 g/2 oz/½ cup potato flour, plus extra for dusting
A good pinch of salt
5 ml/1 tsp cream of tartar
2.5 ml/½ tsp bicarbonate of soda (baking soda)
150 g/5 oz/2/3 cup butter or margarine
30 ml/2 tbsp sesame seeds
90 ml/6 tbsp cold water

Mix the flours, salt, cream of tartar and bicarbonate of soda together in a bowl.
Add the fat, cut into small pieces, and rub in with your fingertips until the mixture resembles breadcrumbs.
Stir in the sesame seeds, then mix with the cold water to form a soft but not too sticky dough.
Knead gently on a surface dusted with potato flour. Roll out thinly and cut into about 15 squares or other shapes. Transfer to a baking (cookie) sheet. Prick decoratively with a fork.
Bake above the centre of a preheated oven at 180ºC/ 350ºF/gas mark 4 for about 25 minutes until crisp.
Transfer to a wire rack to cool. Store in an airtight container.

Rich Chocolate Brownies

If you are lactose intolerant, I do not advise you to eat these.

Makes 15

A little sunflower oil, for greasing
75 g/3 oz/¾ cup rice flour
15 ml/1 tbsp cocoa (unsweetened chocolate) powder
2.5 ml/½ tsp gluten-free baking powder
1.5 ml/¼ tsp salt
100 g/4 oz/½ cup granulated sugar
25 g/1 oz/2 tbsp butter or margarine
30 ml/2 tbsp water
100 g/4 oz/1 cup good-quality plain (semi-sweet) chocolate, chopped
5 ml/1 tsp vanilla essence (extract)
2 large eggs, beaten

Grease and line an 18 x 28 cm/7 x 11 in shallow baking tin (pan) with greased greaseproof (waxed) paper or non-stick baking parchment.
Sift the flour, cocoa, baking powder and salt together in a bowl.
Heat the sugar, butter or margarine and water together until the fat melts. Stir in the chocolate and vanilla.
Pour into the flour mixture with the eggs and beat well.
Turn into the prepared tin. Bake in a preheated oven at 180ºC/350ºF/gas mark 4 for about 20 minutes or until the mixture is firm to the touch.
Leave to cool in the tin, then cut into squares.

Millet Flapjacks

If you are on a wheat-free diet, try substituting rolled oats for the millet.

Makes 8

A little sunflower oil, for greasing
65 g/2½ oz/scant 1/3 cup butter or margarine
30 ml/2 tbsp granulated sugar
15 ml/1 tbsp golden (light corn) syrup
100 g/4 oz/1 cup millet flakes
45 ml/3 tbsp wheat-free/gluten-free flour

Lightly grease an 18 cm/7 in non-stick sandwich tin (pan).
Melt the butter or margarine, sugar and syrup in a saucepan.
Stir in the millet flakes and flour.
Press firmly into the prepared tin.
Bake in a preheated oven at 180ºC/350ºF/gas mark 4 for about 20-25 minutes until golden brown.
Leave to cool slightly, then mark into wedges with a knife. When completely cold, cut into wedges before removing from the tin.

No-bake Muesli and Ginger Fingers

Makes 10-15

50 g/2 oz/1D4 cup light brown sugar
30 ml/2 tbsp golden (light corn) syrup
75 g/3 oz/1/3 cup butter or hard margarine
350 g/12 oz/3 cups gluten-free muesli
10 ml/2 tsp ground ginger
A little sunflower oil, for greasing

Melt the sugar, syrup and butter or margarine in a saucepan.
Stir in the muesli and ginger.
Press into an oiled, 20 cm/8 in square, shallow baking tin (pan).
Leave to cool, then chill until firm. Cut into fingers and store in an airtight container.

Vanilla Fork Cookies

You can also use this recipe to make Almond Fork Cookies: use almond instead of vanilla essence (extract) and top each cookie with a blanched almond instead of a cherry. Or, for Chocolate Fork Cookies, substitute cocoa (unsweetened chocolate) powder for half the rice flour, and top with walnuts.

Makes about 20

A little sunflower oil, for greasing
50 g/2 oz/½ cup rice flour
50 g/2 oz/½ cup soya flour
50 g/2 0z/¼ cup caster (superfine) sugar
2.5 ml/½ tsp gluten-free baking powder
5 ml/1 tsp vanilla essence
75 g/3 oz/1/3 cup butter or margarine, softened
10 glacé (candied) cherries, halved

Lightly grease a baking (cookie) sheet with oil.
Sift the flours together with the baking powder in a bowl. Stir in the sugar.
Add the vanilla essence and butter or margarine and work with a fork until the mixture is blended, then draw together into a ball with your hands.
Shape into 20 small balls and place, well apart, on the prepared baking sheet.
Dip a fork in water, then flatten each ball of dough.
Bake for about 15-20 minutes in a preheated oven at 180ºC/350ºF/gas mark 4 until golden brown.
Remove from the oven and press half a glacé cherry on top of each cookie. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.

Almond Macaroons

For a change, make Hazelnut Macaroons by using ground and whole hazelnuts (filberts) instead of almonds, and vanilla instead of almond essence (extract).

Makes 10

1 egg white
75 g/3 oz/¾ cup ground almonds
75 g/3 oz/1/3 cup caster (superfine) sugar
15 ml/1 tbsp ground rice
1.5 ml/1D4 tsp almond essence
10 whole blanched almonds

Line a non-stick baking (cookie) sheet with gluten-free rice paper.
Whisk the egg white until softly peaking but not stiff.
Beat in the ground nuts, sugar, ground rice and almond essence.
Spoon 10 mounds on to the rice paper, well apart. Top each with a whole nut.
Bake in a preheated oven at 160ºC/325ºF/gas mark 3 for about 25 minutes until pale golden. Remove from the oven and leave to cool.
Cut round each macaroon with scissors. Store in an airtight container.

Florentines

If you are lactose intolerant, omit the chocolate.

Makes 12

50 g/2 oz/1D4 cup butter or margarine
50 g/2 oz/¼ cup caster (superfine) sugar
50 g/2 oz/1/3 cup chopped almonds
3 glacé (candied) cherries, chopped
15 ml/1 tbsp angelica, chopped
15 ml/1 tbsp chopped mixed (candied) peel
15 ml/1 tbsp sultanas (golden raisins)
10 ml/2 tsp single (light) cream
100 g/4 oz/1 cup plain (semi-sweet) chocolate

Put the butter or margarine and caster sugar in a saucepan and bring to the boil, stirring.
Remove from the heat and stir in all the remaining ingredients except the chocolate. Mix well.
Put spoonfuls of the mixture, well apart, on two baking (cookie) sheets, lined with non-stick baking parchment.
Bake in a preheated oven at 180ºC/350ºF/gas mark 4 for about 7 minutes or until golden brown. Cool slightly, then transfer to a wire rack to cool completely.
Melt the chocolate in a bowl over a pan of hot water or heat briefly in the microwave.
Spoon a little chocolate on the underside of each Florentine in turn, spreading to cover the base and leave, chocolate-sides up, to set.

No-bake Cherry and Date Cookies

Those of you with wheat intolerance can use rolled oats instead of millet if you like.

Makes about 12

50 g/2 oz/1D4 cup butter or margarine
45 ml/3 tbsp golden (light corn) syrup
50 g/2 oz/¼ cup caster (superfine) sugar
100 g/4 oz/2 cups millet flakes
A little sunflower oil, for greasing
50 g/2 oz/½ cup glacé (candied) cherries, chopped
100 g/4 oz/2/3 cup chopped stoned (pitted) dates

Melt the butter or margarine, syrup and sugar in a saucepan, stirring.
Stir in the millet flakes and spoon half into a greased 18 cm/7 in square baking tin (pan).
Mix the cherries and dates together and then scatter over the top. Add the remaining mixture, pressing down well. Chill until firm. Cut into fingers.

Raspberry Chews

Makes 12

50 g/2 oz/1D4 cup butter or margarine
45 ml/3 tbsp seedless raspberry jam (conserve)
50 g/2 oz pink marshmallows
100 g/4 oz/2 cups cornflakes, crushed
A few extra marshmallows, finely snipped, to decorate

Melt the butter or margarine with the jam and marshmallows in a saucepan, stirring.
Stir in the cornflakes and spoon into paper cake cases (cupcake papers). Sprinkle with chopped marshmallows. Chill until firm.

Chocolate Raisin Crackles

Makes 12

50 g/2 oz/1D4 cup butter or margarine
45 ml/3 tbsp golden (light corn) syrup
50 g/2 oz/¼ cup caster (superfine) sugar
30 ml/2 tbsp raisins
30 ml/2 tbsp cocoa (unsweetened chocolate) powder, plus extra for dusting
100 g/4 oz/2 cups cornflakes, crushed

Melt the butter or margarine, syrup and sugar in a saucepan, stirring. Stir in the raisins, cocoa and cornflakes.
Spoon into paper cake cases (cupcake papers) and chill until firm. Dust with cocoa before serving.

Nutty Nibbles

Makes about 12

50 g/2 oz/1D4 cup butter or margarine
45 ml/3 tbsp clear honey
50 g/2 oz/¼ cup light brown sugar
60 ml/4 tbsp peanut butter
50 g/2 oz/1 cup crisp puffed-rice cereal
90 ml/6 tbsp chopped mixed nuts

Melt the butter or margarine, honey and sugar together in a saucepan, stirring.
Stir in the peanut butter, cereal and 15 ml/1 tbsp of the nuts. Chill the mixture until almost firm.
Roll into balls and roll in the remaining chopped nuts. Place in paper cake cases (cupcake papers).

Golden Sponge Cake

Makes a 15 cm/6 in cake

A little sunflower oil, for greasing
2 eggs
1 egg yolk
65 g/2½ oz/scant 1/3 cup caster (superfine) sugar, plus extra for dusting
1.5 ml/¼ tsp vanilla essence (extract)
40 g/1½ oz/3 tbsp soya flour
40 g/1½ oz/3 tbsp potato flour
40 g/1½ oz/3 tbsp butter or margarine, melted

Grease a 15 cm/6 in deep, round cake tin (pan) and line with greased greaseproof (waxed) paper or non-stick baking parchment.
Put the eggs, egg yolk, sugar and vanilla essence in a bowl over a pan of hot water and whisk until the mixture is thick and pale and the whisk leaves a trail when lifted out.
Sift the flours over the surface and fold in.
Add the melted butter or margarine and continue whisking for a further 2-3 minutes.
Turn into the prepared tin. Bake in a preheated oven at 160ºC/325ºF/gas mark 3 for 35-40 minutes until the cake is risen and golden and the centre springs back when lightly pressed.
Cool slightly, then turn out on to a wire rack, remove the paper and leave to cool.
Dust with caster sugar before serving.

Jam Sponge

Makes A 15 cm/6 in cake

Prepare as for Golden Sponge Cake, but when cold, split the cake in half horizontally and sandwich together again with about 45 ml/3 tbsp of your favourite jam (conserve).

Butter Cream Sponge

Makes a 15 cm/6 in cake

Prepare as for Golden Sponge Cake and split in half horizontally when cold. Make butter cream by beating 50 g/2 oz/1D4 cup softened butter or margarine with 100 g/4 oz/2/3 cup sifted icing (confec-tioners') sugar until smooth. Use to fill the cake and add a layer of jam (conserve), too, if liked.

Chocolate Cream Sponge

Makes a 15 cm/6 in cake

Prepare as for Golden Sponge Cake but substitute cocoa (unsweetened chocolate) powder for
15 g/½ oz/2 tbsp of the potato flour. Split the cake horizontally and sandwich together, using a little whipped cream or chocolate butter cream, made by substituting 30 ml/2 tbsp of the icing (confectioners') sugar with cocoa powder in the Butter Cream Sponge recipe above.

Sand Cake

Makes 1 ring cake

A little sunflower oil, for greasing
A little cornflour (cornstarch) and caster (superfine) sugar, for dusting
100 g/4 oz/½ cup butter or margarine, softened
100 g/4 oz/½ cup caster (superfine) sugar
3 eggs, beaten
175 g/6 oz/1½ cups cornflour
5 ml/1 tsp gluten-free baking powder
Finely grated rind of 1 lemon or orange
A little icing (confectioners') sugar, for dusting

Grease a 900 ml/11D2 pt/33D4 cup ring mould. Mix a little cornflour and sugar together and use to dust over the surface.
Beat the butter or margarine and sugar together until light and fluffy.
Beat in the eggs, a little at a time, beating well after each addition.
Sift the measured cornflour and the baking powder over the surface and fold in lightly with the lemon or orange rind, using a metal spoon.
Turn into the prepared mould and level the surface.
Cook in a preheated oven at 180ºC/350ºF/gas mark 4 for about 1 hour until the cake feels firm to the touch.
Cool in the tin (pan) for 10 minutes, then turn out on to a wire rack to cool. Dust with a little sifted icing sugar before serving.

Moist Fruit Cake

This recipe also makes an excellent Rich Christmas Cake. Prepare as below but use dark brown instead of caster (superfine) sugar, double the quantity of fruit and add 15 ml/1 tbsp brandy or rum to the mixture. Bake in a 20 cm/8 in tin (pan) for 11D2-13D4 hours.

Makes a 18 cm/7 in cake

A little sunflower oil, for greasing
175 g/6 oz/¾ cup butter or margarine, softened
175 g/6 oz/¾ cup caster (superfine) sugar
3 large eggs
1 eating (dessert) apple, grated
100 g/4 oz/1 cup soya flour
100 g/4 oz/1 cup rice flour
15 ml/1 tbsp gluten-free baking powder
5 ml/1 tsp ground cinnamon
225 g/8 oz/11/3 cups dried mixed fruit (fruit cake mix)
150 ml/¼ pt/2/3 cup milk or orange juice (or a mixture of both)

Grease and line an 18 cm/7 in deep, round, loose-bottomed cake tin with greased greaseproof (waxed) paper or non-stick baking parchment.
Beat the butter or margarine and sugar together until light and fluffy.
Beat in the eggs, one at a time.
Beat in the grated apple, then sift the flours, baking powder and cinnamon over the surface and fold in.
Add the dried fruit and then the liquid to form a soft, dropping consistency.
Turn into the prepared tin and level the surface. Bake in a preheated oven at 160ºC/325ºF/gas mark 3 for 11D4-11D2 hours until the top is a rich brown and a skewer inserted in the centre comes out clean. Cover with foil after an hour if over-browning.
Leave to cool in the tin for 10 minutes, then turn out on to a wire rack, remove the paper and leave to cool completely.

Yorkshire Puddings

Makes 12
A little sunflower oil

100 g/4 oz/1 cup wheat-free/gluten-free flour
2.5 ml/½ tsp salt
2 eggs, beaten
150 ml/¼ pt/2/3 cup water
150 ml/¼ pt/2/3 cup milk

Pour enough oil to cover the base into each of 12 sections of a tartlet tin (patty pan). Place in a preheated oven at 230ºC/450ºF/gas mark 8 until sizzling.
Meanwhile, put the flour and salt in a bowl. Whisk in the eggs, water and milk to form a smooth, thin batter. Whisk for a further minute.
Spoon into the tins and bake near the top of the oven for 20-25 minutes or until risen, golden and crisp on the outside. Remove from the tins and serve piping hot.

Brittany Pancakes

These can be served plain, sprinkled with caster (superfine) sugar and lemon juice, or you can stuff them with any of your favourite fillings.

Makes 8-10

100 g/4 oz/1 cup buckwheat flour
1.5 ml/¼ tsp salt
1 egg, beaten
300 ml/½ pt/1¼ cups milk
45 ml/3 tbsp olive oil, plus extra for cooking

Mix the flour and salt in a bowl.
Add the egg and half the milk and beat well. Stir in the remaining milk and the measured oil.
Leave to stand for 30 minutes.
Heat a little olive oil in a medium frying pan (skillet). Pour off the excess.
Add about 30 ml/2 tbsp of the batter and quickly swirl round the pan to coat the base. Cook until holes appear on the surface and the pancake is golden brown underneath.
Flip the pancake over and cook the other side briefly until browned. Slide on to a plate and keep warm over a pan of hot water while cooking the remainder. Serve hot.

Savoury Pastry

It's not worth making less than this quantity, even if you don't need it all for a particular recipe. However, it can be kept, wrapped in clingfilm (plastic wrap), in the fridge for 3 days and it freezes well although it becomes a little moist on thawing. Simply knead in a little rice flour until it is no longer sticky before using.

Makes about 700 g/11D2 lb

450 g/1 lb potatoes, scrubbed and halved or quartered
100 g/4 oz/½ cup butter or margarine
175 g/6 oz/1½ cups rice flour, plus extra for dusting
5 ml/1 tsp salt

Cook the potatoes in plenty of boiling water until tender. Drain.
Peel off the skins and mash the potatoes well with the butter or margarine.
Add the flour and salt and work together to form a dough. Wrap in a plastic bag and chill for 1 hour.
Roll out on a surface dusted with rice flour and use as required.

Sweet Pastry

Makes about 700 g/11D2 lb

Prepare exactly as for Savoury Pastry (above) but use sweet potatoes or yams instead of ordinary ones and omit the salt.

Garlic and Herb Bread Slices

This is a delicious alternative to traditional garlic bread.

Serves 4

25 g/1 oz/2 tbsp butter or margarine
15 ml/1 tbsp olive oil
1-2 large garlic cloves, crushed
15 ml/1 tbsp chopped fresh parsley
2.5 ml/½ tsp dried mixed herbs
Freshly ground black pepper
4 thick slices of wheat-free/gluten-free bread, cut in half diagonally

Heat the butter or margarine and oil in a large frying pan (skillet). Add the garlic, herbs and some pepper.
Add the bread and turn over in the fat to coat completely. Cook over a gentle heat, turning once during cooking until beginning to brown on both sides. Serve hot.