Tag Archives: arrowroot flour

Cheesy Puffs

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These are wonderful!

Delicate crispness on the outside and a slight goo to the inside, think Yorkshire pudding crossed with a cheese scone! Lovely with a bowl of soup but to be honest they are perfect straight out of the oven.

Gluten free and mere mouthfuls, possibly a little too easy to eat but that’s ok, you can make the batter and keep it for a couple of days in the fridge to use at a later date.

Makes 48.

Ingredients

2 eggs

150mls sunflower oil

350mls milk

350g tapioca or arrowroot flour

140g Cheddar cheese, grated

1 teaspoon salt

a pinch of cayenne powder

Method

Preheat the oven to 200 degrees Centigrade.

Grease two mini muffin trays, to give you 48 puffs.

In a food processor, process all of the ingredients.

Pour the batter into the prepared tins, fill to around two thirds.

Bake for 15-18mins, keep an eye on them, they like to burn.

Remove when pale gold, remove from the tin and allow to cool a little on a wire rack.

Serve warm.

Chocolate Cake with Black Beans

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Super moist and very moreish, this cake is a cunningly disguised gluten free cake using black beans to help it hold it’s shape!

I buy black beans dry and normally cook around 500g at a time which means I always have cooked beans in the fridge. Super for all Mexican food, they also lend themselves to GF baking, however, I tend to only use them in chocolate based baking, otherwise the boys would spot the skins!

I don’t ice our every day cakes and this one certainly doesn’t need to be iced so I just sieve a little icing sugar over the top.

If you wanted to serve this as a gluten free dessert or pudding, serve warm with some cream poured over the top or a scoop of vanilla ice cream.

Ingredients

150g caster sugar

150g butter, at room temperature

3 eggs, beaten

2 teaspoons vanilla extract

200g cooked black beans

30g cocoa

100g tapioca, arrowroot, flour

100g glutinous, sticky, rice flour

1 tablespoon gluten free baking powder

100g milk chocolate, broken into squares

1 tablespoon icing sugar, sieved over the top of the cooled cake

Method

Preheat the oven to 180 degrees Centigrade.

Grease and line the base of a 20cm cake tin.

Using a food processor, cream the sugar and butter until pale.

Add the eggs a little at a time with the motor running.

Add the vanilla, beans, cocoa, flours, baking powder and chocolate.

Process until the chocolate has been chopped finely.

Spoon into the prepared tin and bake for 40-45 mins.

Allow to cool in the tin for 10 mins before removing the tin and baking parchment and cooling completely on a wire rack.

 

Banana Traybake – Gluten Free

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This is a super easy recipe that makes a yummy moist gluten free cake.

Lovely as a cake it also goes really really well with custard as a pudding and to be honest, most folk don’t even realise its gluten free!

I use a roasting tin to make this as you need the deeper sides, even as a gluten free cake it rises really well, much to my delight because I’ve made some shockers over the years!

Makes 16-20 pieces.

Ingredients

6 large bananas

300g caster sugar

4 eggs

200g butter, melted

150g rice flour

100g tapioca/arrowroot flour

150g coconut flour

50g buckwheat flour

3 tablespoons gluten free baking powder

90mls milk

100g Demerara/ raw sugar

1 tablespoon ground cinnamon

Method

Preheat the oven to 170 degrees Centigrade.

Grease and line a 30x23cm roasting tin with baking parchment.

Process the bananas and sugar, add the eggs and process again.

Add the remaining ingredients, except the Demerara and cinnamon,  and process to blend.

Pour into the prepared tin.

Combine the Demerara/raw sugar and cinnamon and sprinkle over the top of the cake batter.

Bake in the preheated oven for 35-40mins.

Sit in the tin for 5-10mins before removing and then allow to cool on a wire rack.