Spiced Fruit Bread – Gluten-Free

This is the GF version of my Greek Easter bread recipe. After a bit of practice, I realised that extra-fine sponge flour is almost exactly the same in texture/weight as shop-bought GF flour (which is usually rice flour with potato & tapioca starch).

It works best with self-raising GF flour. Pictured results used mixed dried fruit with citrus peel – it tastes just like hot cross buns.

Makes: One loaf
Continue reading

Walnut and Cardamom Shortbread

There are eleventy-two variations provided on my gluten-free Sablé shortbread recipe but still I wondered ‘what else?’ Nuts! Cardamom & walnut are oft-used together in Persian cooking, so I opted for that combo, with an icing drizzle.

The dough should be made in advance, and stored in the fridge or freezer until ready for baking.

Makes: 30+ biscuits depending on size/thickness
Continue reading

Peach Coffee Cake

As per my Blueberry Coffee Cake‘s notes, a North American ‘coffee cake’ doesn’t contain coffee, but is meant to be eaten whilst drinking a cuppa joe. They come in all shapes & types, and commonly use cream cheese/fruit.

Here it’s a jelly-roll style GF yeasted bread. Start the night before for a first rise in the fridge, and to drain the peaches.

Serves: up to 24 (but it’s easily halved)
Continue reading

Rice Pudding Cake (Torta di Riso)

I bake weekly for a crowd including coeliac sufferers so I’m always hunting for different ways to liven up their coffee morning. This GF Italian old-school classic was perfect because everyone loves rice pudding, and they all love cake.

It’s best served with fruit: I’ve suggested a fruit compote made from frozen berries, but see the Toppings footnote for alternatives.

Serves: up to 16
Continue reading

Parsnip and Honey Cake

We should all be using more vegetables in baking, but most of us stop at carrot cake and don’t consider other veg. Parsnips are sweet and pair beautifully with honey & coconut (also pistachios or other nuts).

This is similar in theme to my Zucchini Bread recipe, but make this one if you want a gluten-free frosted cake.

Serves: up to 24
Continue reading

Orange and Chocolate Tart

I also have GF chocolate tarts which are chilli, coffee & lime and coffee & lime, but this one is the classic chocolate-orange combo.

You can use 70% or 50+% cocoa solids dark baking chocolate for the filling – or a mix of the two.

If you’d like to garnish with candied orange slices, see my Chocolate Torte recipe for instructions.

Serves: 12 – 16
Continue reading

Cranberry Chutney

Fresh cranberries arrive in autumn, but because this recipe allows frozen, you can enjoy this side dish any time of the year, not just at Christmas.

Kudos to my 1980s-vintage Good Housekeeping Cookbook from which I’ve adapted this recipe, adding spices and darker sugar. The picture doesn’t do it justice – it’s the perfect way to add spiced cranberries to your holiday spread.

Serves: 8 – 10
Continue reading