I love experimenting in the kitchen, and few things pose as good a challenge as gluten free baking.
But gluten free baking can often be ridiculously complicated, expensive and disappointing. I’ve had my good share of flops: breads that taste like cardboard, cakes that turn into stodge, cookies that wont stay together. So I think it’s really important to share the things that do work – and here are two tried and tested sweet treats that are quick to make, contain ingredients you can find in the pantry, and are totally delicious.
ricotta blueberry gluten free cake (adapted from rowie dillon’s indulge)
This cake has a lovely caramel-like flavour and the fresh vanilla bean shines through. Although it doesn’t rise very much, the texture is incredibly moist and light.
A slice of this cake is best enjoyed fresh out of the oven, when the nuts are still crisp and toasted. I think it is the perfect quiet Sunday afternoon, sit down with Steinbeck and a cup of earl grey tea, complement.
- 150g unsalted butter, chopped
- 1 cup dark brown sugar, firmly packed
- 1 vanilla bean, split lengthways and seeds scraped
- 2 eggs
- 150g smooth ricotta
- 1/3 cup rice flour
- 1 tsp baking powder
- 1/2 cup almond meal
- 100g fresh blueberries
- 1 cup flaked almonds
- preheat the oven to 180C. grease and line a 20cm cake tin.
- in a mixer beat butter, sugar and vanilla seeds until pale and fluffy. add the eggs, one at a time, beating well after each addition. add the ricotta and beat on low speed until the ricotta is just combined. fold in rice flour, baking powder and almond meal with a large wooden spoon.
- spoon the batter into the prepared tin and smooth the top. scatter over the top the flaked almonds and blueberries. cover with aluminium foil and bake for about 45-55 minutes (until an inserted skewer comes out clean).
- allow cake to cool for 20 minutes in the tin then turn out onto a wire rack and cool completely.
gluten free cinnamon sugar baked doughnuts (from momnivores dilemma)
These doughnuts are unbelievably fluffy – like little bites of cotton wool clouds. Be warned: you’ll feel like (and probably will) eating three.. six.. without even realising it. The batter only makes seven or so, so I’d highly recommend doubling it up.
1. pop the following ingredients in a high powered food processor, process until smooth:
- 1/2 cup raw whole cashews
- 1/2 cup blanched almonds
- 1/4 cup butter or coconut oil
- 2 tbs of honey
- 3 eggs
- 1 tsp of vanilla extract
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1 tsp of cinnamon
- 1/2 tsp nutmeg
2. pour the batter into little doughnut moulds, until they’re just over 3/4 full. this mixture will make about seven doughnuts. bake at 180C for 12-15 minutes (mine were a bit brown bottomed), until a skewer comes out clean.
3. once cooled for about 5 minutes, make the topping with the following ingredients, dipping the donuts into the butter/oil first, and then the sugar mixture:
- 1/4 cup melted butter or coconut oil
- 1.5 tbs cinnamon mixed with 4 tbs Sugar