GLUTEN-FREE MINIATURE STOLLEN LOAVES
Moist and studded with apricots, candied ginger, and raisins, here's a classic recipe for gluten-free stollen mini loaves.
Provided by Teri Gruss, MS
Categories Bread
Time 1h30m
Number Of Ingredients 15
Steps:
- Use butter, coconut oil or cooking spray to lightly grease 4 mini loaf pans (5 3/4 x 3 1/4 x 2 1/4 inches).
- Combine gluten-free all-purpose flour, almond meal, dry yeast, xanthan gum, cardamom, salt, raisins, dried apricots and crystallized ginger. Use a large whisk to thoroughly blend.
- Place coconut milk or milk in a small saucepan and heat just until lukewarm. Don't allow to boil. Remove from heat. Whisk in the oil, eggs, marmalade, and vanilla extract.
- Add warm liquid mixture to the dry mixture. Stir to thoroughly blend ingredients. Note: If the liquid is hot it will kill yeast so be sure it is lukewarm (about 90 F.)
- Divide stollen batter equally between 4 mini loaf pans. Each pan should be about 2/3 full. Use a thin spatula to press the batter down and remove air pockets in the batter. Dampen fingers with water and smooth the top of each loaf.
- Cover each pan with lightly greased waxed paper or plastic wrap and place loaf pans in a warm draft-free location and allow the batter to rise until it reaches the top of the pan. Preheat oven to 350 F / 176 C. Note: The time it takes the batter to rise depends on warmth. If you don't have a nice, warm location where loaves can rise, pour about 1/2-inch of warm, not hot water in a large roasting pan. Set mini loaf pans in the water and cover with a dish towel and allow to rise.
- Gently peel the plastic wrap from each loaf pan and place loaves on the middle rack in the preheated oven. Bake for approximately 30 minutes or until the loaves are golden brown on top and a digital thermometer placed in the middle of loaf measures 204 F.
- Set pans on cooling rack for 10 minutes then remove loaves from pans and set on the rack to completely cool. Dust with gluten-free confectioners' sugar.
- When completely cooled, loaves can be wrapped and frozen for up to one month. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Nutrition Facts : Calories 113 kcal, Carbohydrate 18 g, Cholesterol 16 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 8 g, Fat 4 g, ServingSize 4 mini loaves (24 servings), UnsaturatedFat 0 g
WICKLEWOOD'S GLUTEN FREE STOLLEN
Stollen is a German fruitbread traditionally eaten at Christmas, the design of the loaf is said to represent the baby Jesus wrapped in swaddling, which I find so sweet, but not as sweet as the delicious marzipan that runs through the centre of the loaf... I have adapted this recipe to make it gluten free, and I am currently working on a recipe for sugar free marzipan to make a low carb version.
Provided by WicklewoodWench
Categories Fruit
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C.
- In a large bowl, mix together the flour and the yeast.
- Add the caster sugar, mixed fruit and mixed spice, stir in the melted butter and warm milk to form soft but not too sticky dough.
- Turn the dough out onto a lightly dusted surface and knead until smooth and the fruits are evenly distributed.
- Lightly roll the dough into a rectangle.
- Roll the marzipan into a sausage shape and lay it down the middle of the dough.
- Roll the dough around it and squeeze the ends to neaten the shape.
- Place it on a lightly oiled baking sheet, cover and leave it to prove in a warm place for approx 30 minutes.
- Bake for about 20-25 minutes until golden brown, Allow to cool slightly.
- Sift the icing sugar into a bowl and mix with just enough lemon juice to form a stiff icing, spread this along the top of the stollen while it is still warm.
- Decorate with the toasted flaked almonds.
Nutrition Facts : Calories 260, Fat 8.5, SaturatedFat 3.8, Cholesterol 17.3, Sodium 74.6, Carbohydrate 45.9, Fiber 2.9, Sugar 23.5, Protein 3.5
WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS
Scotch eggs are another favourite of mine that I can no longer enjoy since being diagnosed with coeliac disease., however, I have combined my two favourite scotch egg recipes and developed a whole new gluten free version...As usual ordinary breadcrumbs and sausage meat can be used if making a non gf version. The double dipping adds an extra layer of breadcrumbs and therefor more crunch. To make the whole process a little less messy, try placing sausage meat mixture portion on some Clingfilm, flatten it out slightly and use the Clingfilm to cover the egg in the sausage. For the seasoning, simple salt and pepper works fine, however, I always use my own seasoning mix recipe #440608. For a healthier alternative try omitting the frying and cook completely in the oven, however, don't forget to increase the cooking time an extra 5 mins to compensate.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 35m
Yield 4 eggs
Number Of Ingredients 10
Steps:
- Preheat oven to 180c.
- In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
- Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
- Take a boiled egg; roll it in the flour,.
- Cover the egg in a sausage meat portion.
- Roll it in the beaten egg and then in the breadcrumbs.
- Repeat this process for all the boiled eggs, set aside for five minutes.
- Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
- In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
- Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
- Serve hot or cold.
Nutrition Facts : Calories 376.4, Fat 26.2, SaturatedFat 8.6, Cholesterol 330, Sodium 558.4, Carbohydrate 12.2, Fiber 0.5, Sugar 0.3, Protein 21.1
WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)
I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.
Provided by WicklewoodWench
Categories Free Of...
Time 20m
Yield 45-50 biscuits
Number Of Ingredients 13
Steps:
- Preheat the oven to 160°.
- Cream the butter and both sugars together until soft.
- Mix the eggs, molasses and cider vinegar together.
- Add to the creamed butter and sugar and blend well.
- Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
- With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
- Flatten the dough slightly by gently patting with a palette knife dipped in water.
- Dredge the biscuits with a very light dusting of granulated sugar(Optional).
- Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
- Leave to cool slightly before transferring to a cooling rack to cool .
WICKLEWOOD'S GLUTEN FREE SWEET STICKY BARBECUE RIBS
Here is another recipe originally taken from Sam Stern's "Cooking up a Storm". As with most sauces, it can be any of the individual ingredients that contain hidden gluten, a few tweaks later, however, and Sam's delicious recipe is completely gluten free and just as delicious, I actually believe that if you use Tamari rather than Soy sauce it helps with the sticky bit,,,yum. Sam's original recipe says to cook for 1 hour; however, I like my ribs really caramelised and crusty so I normally leave them an extra 15 mins. Delicious with wedges or plain basmati rice but it is equally delicious served as part of a Chinese meal with fried rice such as, Sue Lau's Chinese fried rice Recipe #38748.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven 200c.
- In a bowl, mix all the ingredients, except the ribs, together.
- When completely mixed, add the ribs and coat well.
- Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
- Roast for approximately 1 hour, turning occasionally.
- When browned and sticky, remove from the oven and allow to rest for 10 minutes.
- Serve warm.
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