Tag Archives: tapioca flour

Cheese and Mustard 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.

Dont be tempted to use pre grated cheese as the stuff that’s added to it to stop it sticking hampers the puffs rising.

Makes 30-36.

Ingredients

2 eggs

150mls sunflower oil

350mls milk

350g tapioca or arrowroot flour

140g Cheddar cheese, grated

2 teaspoons Dijon mustard, gluten free

1 teaspoon salt

a pinch of cayenne powder

Method

Preheat the oven to 200 degrees Centigrade.

Grease two small patty/fairy cake trays to give you 30-36 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.

Gluten Free Cheese and Bacon Breakfast Muffins

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These gluten free savoury muffins are delicious straight out the oven but also freeze well to be warmed again another day.

As usual, a clash of international ingredients, Indian chickpea flour, Mexican masa lista, Thai tapioca flour and Spanish smoked paprika, they all come together to make a light gluten free muffin that I think is hard to tell apart from a regular muffin!

For a vegetarian option, omit the bacon and add 20g chopped fresh chives.

Makes 12 muffins.

Ingredients

75g chickpea flour/besan

50g tapioca flour

100g masa lista, Mexican cornflour

1 tablespoon baking powder

pinch of salt

1 teaspoon smoked paprika

220g Cheddar, grated

150g bacon, diced, set aside a little for topping the muffins

140mls milk

125g natural yogurt

1 egg

Method

Preheat the oven to 190 degrees Centigrade, line a twelve hole muffin tray.

In a jug, combine the milk, yogurt and egg, beat well.

In a large bowl, combine the chickpea flour, tapioca flour, masa lista, baking powder, salt, smoked paprika,  cheese and  most of the bacon, combine until the cheese and bacon has a floury coating.

Pour the wet ingredients into the dry and mix gently.

Spoon the mixture into the prepared cases, you need to fill the cases to the top, unlike regular muffins.

Sprinkle with the remaining bacon.

Bake for 25-30mins until

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.

Banana and Coconut Muffins

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The boys are all back at school now after the long summer holidays so I am back to baking for the lunch boxes.

These are gluten and dairy free and I  just top them off with a little brown sugar and cinnamon.

Makes 12 muffins.

Ingredients

3 large bananas

1 egg

100g buckwheat flour

50g desiccated coconut

60g tapioca/arrowroot flour

1 teaspoon gluten free baking powder

1 teaspoon bicarbonate of soda

75g icing sugar

100mls sunflower oil

50g brown sugar

1/2 teaspoon ground cinnamon

Method

Preheat the oven to 180degrees Centigrade. Line a 12 hole muffin tin with paper cases.

Combine the brown sugar and cinnamon in a small bowl, set aside.

In a food processor, process the bananas and eggs.

Add the buckwheat, tapioca, coconut, baking powder, bicarb, icing sugar and oil, process again.

Pour the batter into the prepared paper cases, around 2/3 full.

Top with the brown sugar mix.

Bake for 18-20 mins, allow to cool on a wire rack.

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.

 

Bacon and Cheese Sausage Balls

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These evolved from an old Texan recipe for sausage balls that we once had at a party in the States years ago.

I love the combination of cheese and bacon and with the use of the Mexican cornflour these taste as if they have crushed corn chips in them plus, it makes them gluten free!

These freeze really well too, simply make up until the baking stage, instead of baking freeze them in single layers in ziplock bags for a later date.

Makes around 60 balls.

Ingredients

700 pork, minced

400 g bacon, minced

1 tablespoon dried sage

2 teaspoons dried oregano

2 teaspoons dried marjoram

1 teaspoon chilli flakes

1 teaspoon chipotle chilli powder

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

300g Cheddar cheese, grated

60g tapioca flour

100g rice flour

60 g masa lista, Mexican corn flour

1 teaspoon gluten free baking powder

60g butter, cubed

Method

Combine the minced pork, minced bacon, sage, oregano, marjoram, chilli flakes, chipotle chilli, salt and pepper in a bowl.

In a separate bowl, weigh out the flours and baking powder, add the butter and rub in until it resembles breadcrumbs. Add the cheese and mix well through.

Add the flour mix to the meat and mix really, really well.

Form into balls, around 25g each.

Preheat the oven to 200degrees Centigrade.

Bake the balls, well spread out for 20 mins on lined baking sheets until golden.

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.