Tag Archives: Flour

Gluten free pineapple upside down cake

We have long been wanting to bake this cake but invariably defaulted to making something that had been tried and tested.  As we were expecting guests for lunch on New Year’s day we decided to take a chance and bake this cake for dessert.

SONY DSC   SONY DSC

What do I need to make it?

  • 250 gm gluten free self raising flour
  • 250 gm soft butter
  • 150 gm light moscavado sugar
  • 3 eggs
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 4 tbsp golden syrup
  • 5 pineapple rings
  • 15 glazed cherries

How much will I make?

12″ round tin

How do I make it?

Grease and line cake tin with parchment paper – pre heat oven to 180 degree.   Cream the butter and sugar in a mixer before adding the eggs, vanilla extract and milk.   Keep mixing for a few minutes before adding the flour and baking powder.   Continue till you get a nice glossy mixture.   Spread the base of the cake tin with golden syrup – layer the pineapple rings with glazed cherries in the middle of each pineapple ring.  Pour in the cake mixture and bake in oven for and hour to an hour and fifteen minutes till cake is done.   Remove and turn the cake over so the pineapple rings are on top.   Serve with a dollop of creme fraiche.

 

Coffee flavoured chestnut flour pancakes

Having discovered the versatility of chestnut flour as an adequate replacement for normal flour in our baking endeavoors we have been making pancakes regularly with it.  We decided yesterday to try something different and incorporate some bold coffee flavours into the batter and are pleasantly surprised with the outcome.   We think this could work brilliantly as a dessert option with scoops of vanilla or coffee ice cream or a syrup made with Kaluha.  The pancakes have also given us an idea for a  tiramusu alternative – more once we have tried it.

SONY DSC  SONY DSC  SONY DSC

What do I need to make it?

  • 2 cups chestnut flour
  • 1tsp baking powder
  • 2 tsp  sugar (adjust to taste)
  • 1 cup milk
  • 2 eggs
  • 1 shot of espresso
  • 2-3 tbsp Kaluha (add more for a boozy dessert pancake)
  • 1 tsp espresso powder
  • 1 tsp vanilla essence
  • Butter to grease the pan
  • Pinch of salt

How much will I make?

8 medium sized pancakes depending on size

How do I make it?

Beat the egg and milk in a bowl and then add the chestnut flour and baking powder.  Use a whisk to beat further to ensure no lumps.   Add the remaining ingredients, whisk further and batter should coat your ladle.   Heat frying pan on medium heat and add a knob of butter some batter and cook on both sides,   Serve hot as a breakfast pancake or as a dessert with a scoop of coffee/vanilla ice cream.

Savoury chestnut flour pancakes

We have been having sweet pancakes with chestnut flour as a base and Anna has been challenging me to come up with a savoury alternative.  We had some delicious savoury pancakes for breakfast this morning and it’s worth trying if you are tired of sweet pancakes.

SONY DSC SONY DSC SONY DSC

What do I need to make it?

  • 1 cup chestnut flour
  • 1 cup whole milk
  • 1 egg
  • 3 small green  chillies chopped
  • 1 small shallot finely chopped
  • Handful grated Cheddar cheese
  • Handful grated Red Leicester cheese
  • 1/2 tsp baking powder
  • Butter to cook
  • Salt and pepper to taste

How many will I make?

6-8 depending on size

How do I make it?

Use a whisk to mix the flour, egg and milk.   Once blended add the onions, chopped chilli and cheeses with a pinch of salt and pepper.  Heat a frying pan and add a knob of butter, pour in a ladle of batter and cook on both sides to a nice golden brown colour.   Enjoy on its own – we want to try it with some chilli jam or Thai sweet chilli sauce next time.

 

Gluten free almond and cherry cake

With Anna away I have caught the baking bug and been experimenting with chestnut flour in various recipes.  So far it has worked well in a coffee and walnut cake and as a base for pancakes.   I have come to the conclusion that chestnut flour is fairly versatile and is a great alternative to gluten free flour mixes.  The proof in the pudding (no pun intended) was evident when I used it with almond meal to make a almond and cherry cake.  I can’t wait for the cherry season next year to try this with fresh cherries as I think it would taste better.

SONY DSC  SONY DSC

What do I need to make it?

  • 150 gms chestnut flour
  • 100 gms almond meal (ground almond)
  • 250 gms caster sugar
  • 1 tsp baking powder
  • 250 gms softented butter
  • 4 eggs
  • 3 tbsp hazelnut drink
  • 1 tbsp whole milk
  • 100 gms blanched almonds (toasted)
  • 200 gms glazed cherries
  • 5 tbsp cherry brandy

How much will I make?

12″ round cake

How do I make it?

Cut the cherries in half and soak in the cherry brandy.  Cream the butter and sugar in a mixer first before adding the eggs.   Add milk and hazelnut drink before sifting in the chestnut flour, almond meal and baking soda.   Keep mixing till you get a nice glossy sheen.  Fold in the glazed cherries and toasted blanched almonds.  Transfer into greased cake tin and bake in a 180 degree Centigrade preheated oven for an hour till cake is done.    I dusted some icing sugar to keep things simple but might try making a cherry brandy glaze next time.

Gluten free coffee & walnut cake

Having discovered chestnut flour a few weeks back I decided to bake with it today and replaced our normal gluten free flour mix in a coffee and walnut cake.   Net result, I think texture wise it is better and the cake is not as crumbly.  Another incentive for using it moving forward is that it is a singular flour and not a composite of many.  I searched the web for some inspiration and found that almost all the recipes for the cake are similar with slight alterations to the icing (equal measures of flour, sugar, butter and egg with personalized extras thrown in for good measure!)   Here’s my recipe for gluten free coffee and walnut cake (notice the equal measures!!)

SONY DSC    SONY DSC

What do I need to make it?

  • 250 gms chestnut flour (singoda)
  • 250 gms golden caster sugar
  • 250 gms softened unsalted butter
  • 4 medium eggs
  • 1 tsp baking powder
  • 1 shot of espresso
  • 1 tsp espresso coffee powder
  • 5 tbsp Kaluha
  • 1/2 tsp vanilla paste
  • 3 tbsp milk
  • 50 gms chopped walnuts

For the icing

  • 100 gms icing sugar
  • 1 shot of espresso

How much will I make?

12″ round tin

How do I make it?

Cream the butter and sugar first before adding the eggs.  Continue whisking before adding the flour and baking powder.  Whisk for another 5 minutes before adding remain ingredients barring the walnuts. Keep whisking till you get a nice glossy sheen – finally add the walnuts and fold them into the batter.   Pour into greased pan and place in a 180 degree Centigrade pre-heated oven for 45 minutes to an hour till cake is done.   For the icing mix the icing sugar and espresso a little at a time till you get a thick mixture.   Add more icing sugar if the mixture is too runny.   Pour over cooled cake and allow to set before slicing and serving.

Ragi (red millet) uthappam

Following yesterday’s post I decided to try Anna’s recipe for ragi uthappam.   I must admit my preconceived notions on ragi (based on childhood years in Bangalore) have not done this flour justice.  It is quite filling and based on the two dishes I have made so far appears to be fairly versatile.  Hope you enjoy it as much as I did.

100_7681   100_7685   100_7684

What do I need to make it?

  • 1 cup ragi flour (red millet)
  • 1/2 green pepper
  • 2 small shallots
  • 2 green chillies
  • 1 medium tomato
  • Handful of fresh coriander chopped
  • Salt to taste

How many will I make?

Depending on size around 4

How do I make it?

Chop all the vegetable into fine pieces.   Mix the ragi with 1 cup of water till you get a medium consistency batter.   Add the chopped vegetables and season to taste.   Heat a frying pan or dosai pan if you have one and spoon a ladle of the mixture, drizzle some oil around the uthappam.   Cover with a lid and cook for a couple of minutes before turning over and cooking on the other side.  Enjoy on its own or with a chutney/sambar of your choice.

Millet (ragi) flour pancakes (gluten and lactose free!)

Having successfully made pancakes with chestnut flour last week I tried making a batch using a gluten free flour which has long been a staple in the state of Karnataka in southern India.  I loved the taste and texture which is probably more akin to a crepe than a fluffy pancake (don’t be put off by the darker colour either).  Anna makes a spicier uthapam and dosai with some instant batter using millet flour and water (great alternative for those too busy to grind fresh dosai dough).  The hazelnut milk/drink is available in most UK supermarkets but I am sure you can substitute it with a non lactose option of your choice.

100_7675  100_7676  100_7679

 

What do I need to make it?

  • 1 cup red millet flour (ragi)
  • 1/2 tsp baking powder
  • 1 tbsp Manuka honey
  • 1 cup hazelnut milk
  • 1 egg
  • 1 tsp vanilla essence (we used 1/4 tsp vanilla paste)
  • Butter to grease the pan
  • Pinch of salt

How many will I make?

6-8 pancakes

How do I make it?

Place all ingredients in a bowl and whisk till you get a nice smooth batter that coats the back of your ladle or spoon.   Use a little butter in a frying pan and spoon in some batter.   Cook on both sides and enjoy with topping of your choice.

Gluten free – cauliflower and spinach cheese bake

We indulged ourselves a bit earlier in the week with a real cheesy cauliflower and spinach bake (used mom’s recipe for white sauce – one of the first things I learned to cook).  We used the Apache chillies from the garden in the dish and it helped spice it up a bit.  Feel free to reduce the amount of cheese you use.

100_7651   100_7654

100_7655    100_7657

What do I need to make it?

  • 1 head of cauliflower cut into bite size florets (par boil with some salt)
  • 1 small bag of spinach (~150gms) par boiled with a bit of salt
  • 1 bunch of spring onions chopped
  • 3-4 cloves of garlic finely chopped
  • 6-8 green chillies chopped finely (de-seed if you want the sauce milder)
  • 3 tbsp gluten free flour mix (we use Dove’s Farm flour)
  • 100 gm medium grated cheddar cheese
  • 100 gm red Leceister grated cheese
  • 250 ml milk
  • 75 gm unsalted butter
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Heat a heavy bottom pan and melt butter before adding garlic, spring onion and green chillies.  Saute for 5-8 minutes before adding the gluten free flour.   Give it a good stir, add the milk and reduce the heat.   Bring the mixture to a boil before adding half of each cheese.   Continue to mix till you get a nice thick cheesy sauce.   If it is too thick add a bit more milk.   Add the remaining ingredients and mix well before transferring into an oven proof dish.   Sprinkle the remaining cheese and place under the grill in pre-heated oven at around 220 degrees Centigrade.   Remove the dish once the cheese has melted and begins to form a golden crust.  Enjoy and then make an appointment to go to the gym afterwards to work it off 🙂

 

Gluten free chestnut flour pancakes

We are loving the discovery of chestnut flour (singoda) which we probably never would have used had we not started experimenting with gluten free flour options.  We are still trying to perfect the sweet potato/chestnut flour “churros” but tried using the flour today to make some delicious pancakes – they are not as fluffy as traditional pancakes but taste divine.   So for all those who want a gluten free breakfast option this recipe is for you.  Enjoy!

100_7645  100_7644

100_7642  100_7646

What do I need to make it?

  • 1 cup chestnut flour
  • 1/2 tsp baking powder
  • 1 1/2 tsp fruit sugar (sweeter than normal sugar)
  • 1 cup milk
  • 1 egg
  • 1 tsp vanilla essence (we used 1/4 tsp vanilla paste)
  • Butter to grease the pan
  • Pinch of salt

How much will I make?

6-8 medium sized pancakes

How do I make it?

Beat the egg and milk in a bowl and then add the chestnut flour and baking powder.  Use a whisk to beat further to ensure no lumps.   Add the remaining ingredients, whisk further and batter should coat your ladle.   Heat frying pan on medium heat and add a knob of butte,r some batter and cook on both sides,   Serve hot with topping of your choice – we had three different toppings today – icing sugar, Greek honey and Agave nectar (amazing alternative to sugar – natural and tasty).

Gluten free rotis with dudhi subji

Having searched the web for alternatives to wheat rotis we stumbled upon a recipe for gluten free rotis made from sorghum (jowar) flour and amaranth (rajgaro/rajgira) flour.   We were both surprised with the pleasant outcome and questioned why we hadn’t done this before.  We have also included a recipe for a dudhi (calabash or bottle gourd) subji  to go with the rotis.  We are excited with this discovery as we can include it in future dinner parties and not rely on rice only.

Bottle-Gourd-Doodhi-

100_7633  100_7634

 

Gluten free rotis

What do I need to make it?

  • 1/2 cup sorghum flour
  • 1/2 cup amaranth flour
  • 1/2 tsp Xanthum gum
  • Salt to taste

How much will I make?

6 rotis – depending on size

How do I make it?

Mix all the ingredients in a bowl with some cold water to form a dough.   Roll out into discs and cook on skillet.   Add a bit of ghee to both sides to ensure a softer roti.

 

Dudhi subji

What do I need to make it?

  • 1 long dudhi peeled and cubed
  • 1/2 cup frozen peas
  • 1 medium onion
  • 4-5 cloves of garlic
  • 1 inch piece of ginger
  • 4 small tomatoes (pureed)
  • 2 tbsp yoghurt
  • 1 tsp coriander powder
  • 3/4 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala
  • Whole garam masala (5 cloves, 5 green cardamoms, 1″ piece of cinnamon stick, 2 bay leaves)
  • 3-4 tbsp ghee
  • Handful fresh coriander chopped
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Par boil the dudhi and keep aside.   Grind the onion, garlic and ginger into a paste.  Heat ghee in a pan and add whole garam masala and saute for a few minutes before adding the ground paste.   Cook on medium heat for 10 minutes till the paste is cooked through and begins to brown.   Dissolve the coriander, chilli, cumin and turmeric in 60 ml of water and add to the pan.   Stir the paste for another couple of minutes before adding the pureed tomatoes.   Continue to cook for 10 minutes till the fat leaves the masala.   Add the yoghurt and stir in the par boiled dudhi and peas and simmer for 15 minutes.   Sprinkle the garam masala powder, adjust the seasoning and garnish with fresh coriander.