The Gluten Free Blog

Janak Shah has created a gluten free recipes app for his dad. This is his story.

Gluten Free Recipes App

Growing up in a household that loves food, it’s tough to see someone close to you not being able to eat the things you love. That’s what it’s been like for me since childhood. My dad was diagnosed with celiac disease, and from that day wasn’t able to enjoy bread, cakes and many other meals that I could enjoy. From that day I made it my priority to help him enjoy life as much as he could despite being gluten intolerant.

My dad didn’t really use the internet until recently, and so I was the one who found him blogs, communities and ideas online designed for the gluten-free diet. Gluten-Free-Blog.com was one of these and it’s been such a great help.

Fast forward a few years, I’m 23 and just quit my job to try to make a living from building iPhone apps.

One of the first apps I designed and made was a gluten-free recipe app for my dad, to thank him for his support in quitting my job and chasing my dreams. Read the rest of this entry »

Lebkuchen recipe from “Gluten-free Baking at Christmas”

An article from the talented Samantha Stein with a recipe from her latest book, “Gluten-free Baking at Christmas”.

Growing up with a Danish mother, our Christmas treats had a distinctly Scandinavian and Germanic flavour. Lebkuchen is as German as they come, and something that I had enjoyed every year before being diagnosed with coeliac disease.

Although supermarkets in the UK have started to do some Christmas food, it’s usually only the traditional British treats: mince pies, Christmas cake and Christmas pudding. The beloved recipes of my childhood are nowhere to be seen, so I took it upon myself to convert them to gluten-free, and before I knew it I had nearly a whole book! After a couple of months eating far too much cake, I had finished that book, “Gluten-free Baking at Christmas” in which this recipe is featured.

This chewy, spicy type of biscuit develops a deeper flavour if the dough is allowed to rest in the fridge overnight. These are totally addictive! Read the rest of this entry »

Last weekend I made this seriously tasty chocolate cake from Phil Vickery’s Seriously Good! Gluten-Free Cooking book. Unfortunately, someone was unable to resist before I’d taken a pic! I couldn’t find honeycomb so I bought Crunchie bars and cut the chocolate off. It seemed to work ok. The mint, sugar and water syrup keeps this cake really moist. For the cake:

• 200g unsalted butter
• 200g gluten free dark chocolate (minimum 70% cocoa solids)
• 5 medium eggs
• Pinch of cream of tartar
• 240g caster sugar
• 1 tablespoon vanilla extract
• 200g ground almonds
• 50g chickpea (gram) flour

For the syrup:

• 100g caster sugar
• 4 tablespoons chopped fresh mint

For the frosting:

• 500g mascarpone
• 50g honeycomb, chopped
• 100g cleat honey

Pre-heat the oven to 180°C/350°F/Gas mark 4. Line a 24cm round, 7cm deep, loose-bottomed cake tine with baking parchment. Place the butter and chocolate in a heatproof bowl and melt over a pan of simmering water. Once melted, take the pan off the heat but leave the bowl over the pan to keep the mixture warm.

Place the egg whites and cream of tartar in a bowl and whisk until thick and foamy, the add half the sugar, and whisk again until creamy and thick. Add the rest of the sugar and whisk until very stiff but still a creamy consistency. Stir the egg yolks, vanilla extract, almonds and chickpea flour into the warm chocolate and butter, then straight away add half the meringue, mixing well. Finally, add the rest of the meringue and fold in.

Spoon into the lined tin and bake for 45-50 minutes or until well risen and firm.

Remove from the oven and cool slightly in the tin: it will collapse a little. Make several holes over the surface of the cake with a skewer.

Meanwhile, place the sugar, 100ml water and the mint in a small pan and boil until the sugar has dissolved, then strain. Spoon the syrup over the cake and leave to soak in and cool completely.

Once the cake has cooled, beat the mascarpone, honeycomb and honey together with a wooden spoon or spatula. Do not whisk of the mascarpone will be too soft and hot hold its shape on the cake.

Turn out the cake carefully on to a large, flat plate. As there is no gluten in the cake it will have quite a soft texture, so be careful. Cover the cake with the honey mascarpone. Eat straight away or chill for 1 hour. If you want to keep it for the next day, remove from the fridge 1 hour before eating.

This recipe is taken from The Wheat and Dairy Free Cookbook by Terence Stamp & Elizabeth Buxton.

Anyone who doubts that a feather light cake can be made without wheat flour should try this!

• Hazelnuts, skinned, roasted and lightly crushed – 100 g (4 oz)
• Margarine – 225 g (8 oz)
• Vanilla extract – 2 tsp
• Almond extract – 2 tsp
• Unsweetened cocoa powder – 4 tbsp
• Fructose – 200 g (7 oz)
• 4 medium eggs
• All-purpose wheat-free flour – 100 g (3½ oz)
• Baking powder – 1 tsp

For the frosting:

• Margarine – 225 g (8 oz)
• Vanilla extract – ¾ tsp
• Unsweetened cocoa powder, sifted – 12 tbsp
• Maple syrup – 1½ tbsp

Preheat the oven to 180°C/350°F/Gas 4. In a saucepan, melt the margarine with the vanilla and almond extracts and sifted cocoa powder until just melted. Do not boil. Stir and remove from the heat. In a mixing bowl, beat the fructose into the eggs until they become light and thick, using a balloon whisk or electric mixer. Do this thoroughly to achieve lightness in the finished sponge. Stir in the margarine mixture. Sift the flour and baking powder into the mixture and stir. Add the nuts and mix well.

Cut two circles of greaseproof paper/baling parchment and place in the bottom of two 25 cm/10 in round cake tins. Divide the mixture evenly between the two tins and bake for 20 minutes. The sponges will seem soft when removed from the oven and will come away from the sides of the tin if pulled gently with your fingers. Allow to cool for 5 minutes and then turn out on twp wire racks to cool.

Put all the frosting ingredients into a mixing bowl and using a balloon whisk or electric mixer, beat until thoroughly blended. Refrigerate until the cakes have completely cool. To assemble the cake, put one of the cakes bottom side up on an upturned plate. Cover with a layer of frosting. Then place the other cake on top, bottom side down and frost the top and sides. Refrigerate until time to serve.

Serves 8

This recipe is taken from The Wheat and Dairy Free Cookbook by Terence Stamp & Elizabeth Buxton.

Buckwheat is used extensively in Russian cuisine. Buckwheat contains more than 13 per cent protein and has a high amino acid content. Toasted and cooked like this it adds a nutty taste to any dish. Halloumi is a traditional white, semi-hard sheep’s milk cheese.

• 1 halloumi cheese
• A little all-purpose wheat-free flour for dusting

For the Kasha Salad:

• Buckwheat – 225 g (8 oz)
• Olive oil – 4 tbsp
• Water – 1 litre (1¾ pint)
• Mint, finely chopped – 55 g (2 oz)
• Flat parsley, chopped – 55 g (2 oz)
• Finely sliced spring onion/scallion – 4 tbsp
• Cucumber, peeled, seeded and diced – 300 g (10½ oz)
• Lemon juice – 4 tbsp
• Black pepper
• Pumpkin seeds – 75 g (3 oz)

Rinse the buckwheat in plenty of cold running water. Drain thoroughly. Put half the olive oil in a saucepan, add the buckwheat and fry, stirring until toasted and golden. Be careful not to burn. Pour in the water, cover and simmer gently until all the liquid is absorbed. Turn off the heat and leave to stand, covered, for 5 minutes. If there is sediment on the grains, rinse again under running water.

Put the remaining ingredients except the pumpkin seeds in a bowl and mix well. Leave to stand.

Heat a heavy non-stick frying pan/skillet. Do not add any oil. When hot put in the pumpkin seeds and shake over a high heat until the seeds start to ‘pop’. Remove from the pan and put on a plate. Sprinkle these over the kasha salad just before serving.

Slice the cheese lengthways to a thickness of about 1 cm/½ in, dust with a little flour and dry-fry in a non-stick pan until the cheese is a rich caramel brown. Serve with the kasha salad.

Serves 4 as a main meal