Gluten-free Christmas Baking

Being Coeliac shouldn’t mean you have to miss out on any of the holiday season fun, including baking (and eating) your favourite festive treats.
We stock a variety of gluten-free flours and mixes to enable you to make any traditional bake gluten-free. We are proud of the quality of our products and wanted to share some recipes which show off the great results they can achieve!

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Let’s start with a Christmas classic, mince pies. To make these you need to master gluten-free pastry. We have tried out many different recipes, the best being a pie crust recipe from Bob’s Red Mill. It comes from the fantastic ‘Everyday Gluten-Free Cookbook’ which Bob himself signed and gave out from our stand at the 2015 London Allergy and Free From Show. We adapted it slightly for the UK (including converting from cups to grams) and it still turned out perfectly crisp (no soggy bottoms in sight!)
Blending your own gluten-free flour mix can lead to the best, most original gluten-free baking. This recipe uses a blend of two naturally gluten-free flours and a gluten-free starch. The main base of sorghum flour adds a subtle sweet taste to the pastry, and unlike rice flour, it is a finely ground, so does not have a gritty texture. Millet flour comes from an ancient grain and is not commonly used in gluten-free baking. In this blend it adds a mild flavour and helps form a good crumb texture. Tapioca starch is extracted from the cassava root; it acts as a binding agent and stops the pastry crumbling.

Gluten free baking tip: to avoid waste when blending different flours, seal the leftovers in an air tight bag and store them in your freezer!
Gluten Free Crumble Topped Mince Pies (makes 10)

Ingredients:For the pastry

85g Sorghum Flour

45g Tapioca Starch

30g Millet Flour

½ tsp salt

110g vegetable shortening

1 ½ tsp white wine vinegar

75ml water
For the filling and crumble topping

This recipe uses an almond crumble topping to add another dimension to the bake.
1 jar gluten free mincemeat

25g ground almonds

25g flaked almonds

25g soft brown sugar

25g melted butter
Method

1. In a food processor, combine the sorghum flour, millet flour, tapioca starch and salt.

2. Add the vegetable shortening and blitz to a coarse crumbed texture.

3. Sprinkle on the vinegar, and enough water to form a dough when pulsed.

4. Gather into a ball, wrap in Clingfilm and refrigerate for 15minutes.

5. Roll out between two sheets of clingfilm until around 3-4mm thick, cut out 10 circles using a fluted cutter.

6. Place circles into a greased muffin tin, and top with a generous heaped teaspoon of mincemeat.

7. Mix all the crumble ingredients together, and place on top of the mince pie.

8. Bake for 20minutes at 180oC.
Enjoy your bake with a nice glass of mulled wine!

We are planning more Christmas inspired gluten-free bakes this month and will share them soon. In the meantime we’d love to hear what you enjoy baking at this time of year. Please share with us via our twitter @LavidaFood and facebook pages.