Gluten Free Apple Pie

Gluten Free Apple Pie

Gluten Free Apple Pie

Gluten Free Apple Pie
Gluten Free Apple Pie
Print Recipe
Servings Prep Time
16 servings 1 hour
Cook Time
30 min
Servings Prep Time
16 servings 1 hour
Cook Time
30 min
Gluten Free Apple Pie
Gluten Free Apple Pie
Print Recipe
Servings Prep Time
16 servings 1 hour
Cook Time
30 min
Servings Prep Time
16 servings 1 hour
Cook Time
30 min
Ingredients
Filling
Servings: servings
Instructions
  1. Put the flour and butter into a large bowl.
  2. Rub the flour and butter together till it resembles breadcrumbs, using a fork or your fingers.
  3. Then mix in the granulated sugar.
  4. In a separate bowl, whisk together the water and egg.
  5. Quickly combine the dry and wet mixtures (I used an electric hand whisk). The consistency will be slightly sticky and wet.
  6. Wrap the pastry in film and rest it for at least 30 minutes.
  7. Preheat the oven to 200 C / 180 C Fan / Gas 6.
  8. In a new large bowl, mix together the golden caster sugar, cinnamon and cornflour.
  9. Peel the apples and pat with kitchen paper (Bramley apples have more moisture than needed for the pie).
  10. Chop the apples into strips, then cut the strips into thirds (halves may be too big but up to you).
  11. Add the apples to the sugar mixture and toss well, trying to cover all apples.
  12. After 30 minutes has passed since resting the pastry, halve the the dough into two balls and roll each out between two pieces of cling film (using extra flour here may have the pastry too dry and too hard when baked so try not to).
  13. Line a 23cm (9 in) pie dish (widest diameter measured) with one of the pastry rounds, then add the apple mixture.
  14. Cover all this with the second piece of pastry. Trim and seal the edges, then cut air slits on the top lid in your own design.
  15. To make sure a nice golden colour is acheived, brush over some milk on the top of the pie.
  16. Bake the pie for 30 minutes, or until the pastry is golden brown. Remove from oven and let cool for 15 minutes before slicing and serving.
Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

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Italian sponge fingers (Savoiardi)

Italian sponge fingers (Savoiardi)

Italian sponge fingers (Savoiardi)

Italian sponge fingers (Savoiardi)
Italian sponge fingers (Savoiardi)
Print Recipe
Servings Prep Time
48 30
Cook Time
10
Servings Prep Time
48 30
Cook Time
10
Italian sponge fingers (Savoiardi)
Italian sponge fingers (Savoiardi)
Print Recipe
Servings Prep Time
48 30
Cook Time
10
Servings Prep Time
48 30
Cook Time
10
Ingredients
Servings:
Instructions
  1. Preheat oven to 190 C / Gas 5. Line three baking trays with baking parchment.
  2. Prepare a pastry bag with a plain 1.25cm piping nozzle.
  3. Separate the eggs.
  4. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light coloured. This will take about 5 minutes.
  5. In a clean bowl beat the egg whites until they hold soft peeks.
  6. While beating, slowly add the salt and the remaining sugar until combined.
  7. Gently fold the beaten egg whites into the egg yolk mixture.
  8. Sieve the flour over the egg mixture and gently fold it in.
  9. Fill the pastry bag with half of the batter and pipe 9cm fingers, 4cm apart, in rows on the baking parchment. Continue with the second half of the batter in the same manner.
  10. Bake at 190 C / Gas 5 for about 15 minutes until firm to the touch and golden.
  11. Remove the paper and fingers from the baking tray and place on racks to cool. After cooling, remove fingers from the paper and use or store between layers of greaseproof paper in a airtight container. These freeze well.
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gluten-free choux pastry

gluten free crème pâtissière
Print Recipe
gluten free crème pâtissière
Print Recipe
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Gluten-free chocolate cake

Gluten Free Chocolate sponge

Gluten-free chocolate cake

 

Gluten Free Chocolate sponge
Gluten-free chocolate cake
Print Recipe
Servings Prep Time
12 15 min
Cook Time
45 min
Servings Prep Time
12 15 min
Cook Time
45 min
Gluten Free Chocolate sponge
Gluten-free chocolate cake
Print Recipe
Servings Prep Time
12 15 min
Cook Time
45 min
Servings Prep Time
12 15 min
Cook Time
45 min
Ingredients
Servings:
Instructions
  1. mix butter, sugar and eggs
  2. sieve flour, chocolate, baking poder and salt together
  3. mix all together
  4. stickin oven at gas mark five for about 45min
Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

Share this Recipe

Gluten free Victoria sponge

Gluten Free victoria sponge

Gluten free Victoria sponge

Gluten Free victoria sponge
Gluten free Victoria sponge
Print Recipe
Servings Prep Time
8 people 10 min
Cook Time
25 min
Servings Prep Time
8 people 10 min
Cook Time
25 min
Gluten Free victoria sponge
Gluten free Victoria sponge
Print Recipe
Servings Prep Time
8 people 10 min
Cook Time
25 min
Servings Prep Time
8 people 10 min
Cook Time
25 min
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 190 C / Gas 5. Grease and line 2 (18cm) sandwich pans.
  2. Put all ingredients into a bowl and whisk with an electric whisk for 2 minutes.
  3. Divide the mix between the two tins.
  4. Bake for 25 minutes.
  5. Turn out onto a wire rack to cool, then sandwich together with jam and / or buttercream.
Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

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Cinnamon chocolate gancache

Cinnamon chocolate gancache

Cinnamon chocolate gancache
Print Recipe
Cinnamon chocolate gancache
Print Recipe
Ingredients
Servings:
Instructions
  1. Ganache can be made in several ways, tub in microwave, saucepan on stove or double boiler method, It doesn’t really matter which method you prefer the result is always the same. I find throwing it all in a bow and bunging it in the micro wave for a couple of 1 min bursts to get it going then down to 30 sec bursts until it’s all well and truly melted and mixed together works fine just give it a good stir after every burst in the microwave.
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Chocolate Ganache Icing

Chocolate Ganache Icing

A decadently rich and creamy dark chocolate icing.

Chocolate Ganache Icing
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Chocolate Ganache Icing
Print Recipe
Ingredients
Servings:
Instructions
  1. In a saucepan over a low heat, melt chocolate, cream, butter and brandy together and stir until smooth.
  2. Allow to cool slightly before spreading liberally over cake.
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Chocolate ganache

Chocolate ganache

This is a rich dark chocolate ganache that has loads of uses. It can be whipped to use as a filling or icing, or simply poured over any cake you like.

Chocolate ganache
Print Recipe
Servings Prep Time
16 10
Cook Time
10
Servings Prep Time
16 10
Cook Time
10
Chocolate ganache
Print Recipe
Servings Prep Time
16 10
Cook Time
10
Servings Prep Time
16 10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Ganache can be made in several ways, tub in microwave, saucepan on stove or double boiler method, It doesn’t really matter which method you prefer the result is always the same. I find throwing it all in a bow and bunging it in the micro wave for a couple of 1 min bursts to get it going then down to 30 sec bursts until it’s all well and truly melted and mixed together works fine just give it a good stir after every burst in the microwave.
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chocolate cream

chocolate cream

chocolate cream
Print Recipe
Servings Prep Time
12 5 min
Cook Time
10 min
Servings Prep Time
12 5 min
Cook Time
10 min
chocolate cream
Print Recipe
Servings Prep Time
12 5 min
Cook Time
10 min
Servings Prep Time
12 5 min
Cook Time
10 min
Ingredients
Servings:
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Lemon and Orange cream filling

Lemon and Orange cream filling

Lemon cream filling
Print Recipe
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Lemon cream filling
Print Recipe
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Ingredients
Servings: people
Instructions
  1. In a saucepan over medium heat mix the caster sugar, flour, orange juice, orange zest, lemon juice and the egg.
  2. Cook until thickened. Remove from heat and let cool completely
  3. when cool fold in the whipped cream.
  4. Makes enough to fill one 2 layer 23cm round layer cake
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