Gluten Free Baking & Living Classics of European Bakery

Gluten Free Baking & Living Classics of European Bakery s e t i r u o v a f 2 1 Our e e r f n e t u l g e d ma

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Dairy’s Secret Effect on Coeliacs

Contents - Introduction 1 - Gluten Free Berlin 2-3 - The Flour 4-5 - European Baking Classics 6-7 - Buckwheat Galettes 8 - Madeleines 9 - Friands 10-11 - Tarte au Citron 12 - Macarons 13-14 - Is Dairy Impeding Your Gluten Free Recovery? 16-17 - Red Apple Nutrition 18 - Churros 19 - Spanish Almond Tart 20-21 - Focaccia 23 - Apricot Danish Pastry 24-25 - Irish Soda Bread 26 - Yorkshire Curd Tarts 27-28 - Sachertorte 29 - A Taste of GF Beer 31 - Course dates 33 - GF Eating Out in Yorkshire Directory 34-35

make Sachertorte having seen it on the Great British Bake Off – it is a naturally gluten free rich chocolate cake. But many other We publish this magazine when classics such as focaccia and Torta de Santiago (Spanish Almond we feel a burning desire to Tart) can easily be converted to communicate and share things gluten free. There are 12 recipes that we have learned, so I do hope you enjoy reading the arti- in this issue. We were inspired to focus on Europe because of cles and making some fantastic gluten free bakes! the imminent referendum. You will also learn why Ian feels so strongly that we should stay in In this issue, we are focusing Europe! on the Classics of European Baking – all made gluten free, of course and mostly using our We had a weekend break to fantastic new gluten free flour Berlin in the Spring and absoblend. This flour can really make lutely loved it. Ian writes about where to go to get the best a difference to the quality of gluten free experience in Berlin. gluten free food and you can get it here. I was inspired to Welcome to this 7th edition of Gluten Free Baking and Living magazine.

Kim McGowan has written about the many new gluten free beers available now.

There is also a piece about dairy contributing to lingering symptoms if you are coeliac.

Do let us know what you think and please share this magazine with anyone you think might enjoy it.

All the best, Deborah

Berlin - a gluten free diary

Berlin has been on our list of cities to visit for a long time. Apparently, I have been there before in 1958 in a carry cot! Pre the ‘Wall’, even. There are many, many reasons for visiting Berlin - art, music, clubs, to name a few. It has the historical resonance of being at the centre of the rise and rapid fall of the Nazi and Soviet empires that dominated and shaped the 20th Century. It also has a reputation for vigorously protecting its creative spaces, keeping them available for an artistic bohemian sub-culture that makes the city so entertaining and lively.

For all the many great reasons for visiting Berlin, its food culture (other than beer, doughnuts and sausages) is not one of them. Gluten free, in particular, seemed a gamble from what we could read.

Day 1 –The visit was in early Feb, normally cold, overcast and drab like any other Northern European city, but we struck lucky with a couple of golden, clear days of bright winter sunshine.

We rented an apartment in Penzlaurberg, in the former East Berlin of the GDR. Now, very cool and trendy in a way similar to East London but a fraction of the price to live there. Just as many beards though.

First impressions were how quiet and clean the city felt. The iconic trams, replacing the belching, noisy diesel buses of UK cities, make a huge difference.

Arriving in a new city is always a bit stressful. There is the usual ‘Stansted-Ryanair, wound tight, how do the trains work, where do I buy a ticket’ feeling. Compounded by it being well past lunch time and I am hungry!

Across the road from the apartment is the Turkish Gilgamesch. Lots of grilled lamb, vibrant salads, hummus, feta - all deliciously fresh. Once we had established ‘No pitta bread anywhere near our plates’, we ate well and safely.

Reinvigorated by food and relaxing in the vibe of the place, it was on to the tram to explore down into Alexanderplatz and beyond. Fortunately, there was the inevitable Irish bar where I could watch the rugby and drink cider whilst the girls went off to explore.

I mentioned one of the great reasons for visiting Berlin was the night life and club scene. Personally, I would rather stick pointed sticks in my ears then listen to techno and dance music. Fortunately, Berlin still has a vibrant cabaret night club culture with Burlesque being hugely popular. We booked ourselves into the midnight show at Kleine Nacht Revue and prepared ourselves with an early evening nap.

Fortified by a dinner in a nearby Italian trattoria, San Marco (they had GF pasta so no problem there and loads of other things, like fabulous grilled prawns), we headed over to the West side of Berlin to the nightclub.

We made an effort and dressed up for the visit - the girls in vintage frocks and me in a black kilt, which made a big hit with the club staff. We are whisked past the queue to a front row table. The club is small, and intimate and gets hot and sweaty as the steamy, raucous and, at times, very funny show unfolds. It’s done in a mixture of English and German with a variety of European languages chucked in, all very ‘Cabaret’. It’s very sexy, at times hilariously obscene and huge fun.

That was day one - finishing about the time we had got up to start the journey from oooop North in Yorkshire!

cious. It’s intriguing how fermenting cabbage in various ways appears in food cultures all over the world.

And for pudding, we drifted into Mon Plaisir oppoite and had the best macarons we have ever tasted.

Day 4 - Lazy start and another monster breakfast to

eat up all the food we had bought. It’s a good job we did, as battling our way through the airport was a hideous route march interspersed with endless queues for security, passport control and a late flight - felt like a progress through the 7 circles of hell.

We came back feeling though we had been somewhere really different and immediately planning how soon we could get back there and how we could Day 2 – a lazy start with a big leisurely breakfast. We learn more German! had brought some GF rye style bread with us, so a mixture of of smoked salmon, pan fried chicory, hard boiled eggs and tabbouleh (parsley and tomato salad) set us up for a morning’s work - hunting through the Sunday morning flea market in Mauerpark. It’s a huge affair, stretching along the site of where a part of the ‘Wall’ stood. Usual junk and retro tat you see in these places, but good fun none the less.

Sunday afternoon was a big lunch with some local friends. Andre, has plans for a GF bakery and deli in Berlin. We have been discussing how we can supply our flour to him.

Andre was very keen to show us the very different style of breads they have in Berlin that he has recreated gluten free. We were equally keen to try them.

A very pleasant relaxed afternoon round the lunch table. Conversation in a mixture of German, Italian and French, fortunately they were all polite enough to break into English as well so I could join in as I can only speak English and Yorkshire.

by Ian Thackeray

Day 3 - is tourist day, down through the museum is-

land along to the iconic locations of Berlin’s Brandenberg gate and Reichstag. Again, we loved the laid back openness around this centre of Government. Traffic and people could move freely around, with a minimal obvious police presence.

For a late lunch we stumbled on Core - a Korean restaurant in Pappelallee. Full of GF options when you ask. The food is mainly vegetarian, with lots of tofu cooked and prepared in various ways. Its flavours come from the garlic and the traditions of pickling and fermenting vegetables. Most well known is a ubiquitous pickled cabbage known as Kimchi -utterly deli-

The Flour What have Grodzinskis a North London bakery and Filmore & Union a chain of cafe restaurants in Yorkshire got in common?

Easy answer - they both use Gluten Free Flour Co Ltd plain flour to make the bread, cakes and pastries they sell.

They, like many others, have realised to make gluten free food that is good enough for everyone to eat, they need high quality gluten free flour that just works. So no crumbling and falling to bits or the gritty, bitter aftertaste that you have to hide with lots of sugar.

What’s so special about our flour?

Our flour blends have been tried and tested on our baking courses, and give amazing results to your free from cooking. We know that baking gluten free can be tricky – recipes call for all sorts of different flours that can be difficult to source, and getting the proportions just right at home is time consuming.

With our blends, you can make all the great recipes in this magazine including Apricot Danish Pastries and loads more as well!

GFFC flour is not just a bag of starch powder held together with cellulose and multiple binders. Yes, it has starch components, but it is the only gluten free flour made and sold in Europe that contains whole maize, rice and sorghum. This is a really important difference as whole flour retains its naturally occurring vitamins, minerals and essential nutrients.

Yes, you will need to use a binder like xanthan or guar gum in your baking, the key thing is that you can decide how much you want to use for each recipe.

We want to make it easier for everyone to bake gluten free at home, and with our flour, you can bake anything and everything and get incredible results. (OK, except filo pastry!)

This flour transforms gluten free baking. Once you’ve tried our flour, you won’t go back, that’s our promise.

Buy the flour here

European Baking Classics

Should I Stay or Should I Go Now? We are unashamedly pro staying in Europe. We thought we would celebrate this by creating gluten free recipes of these twelve European Classics.

While we were creating the recipes I found myself with an ‘ear worm’ of The Clash and their great Should I Stay or Should I Go

It came out in 1982. I was 25, recently married and guess what the politicians were arguing about - Europe.

In 2016, 34 years on, my children (2 coeliac), born in that decade are all grown up, busy getting married and producing grandchildren, and the politicians are still arguing about Europe.

Our own gluten free flour business is entirely dependent on trading freely with Europe. We buy rice from Portugal, maize and sorghum from France, potato flour from Austria. The raw materials are milled, blended and packed here in the UK by our Manufacturing partner Edme Ltd. We have enquiries from bakers, cake makers and manufacturers large and small here in the UK and across Europe. So far from - Latvia, Germany, Switzerland, Holland and Ireland. At the moment getting product supplied to them is as simple as sending it to Manchester, Bristol or Glasgow.

...So here are some very good gluten free reasons for staying put!

Click here to buy our flour and recipe book!

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Buckwheat Galettes Ingredients:

- 100g gluten free buckwheat flour - 35g Gluten Free Flour Co plain flour blend - 1 egg - 300ml milk - ¼ tsp salt

To serve:

- 2 tblsp melted butter - 6 slices cooked ham - 2 large handfuls grated gruyère cheese

I came across these traditional Breton pancakes when driving through Northern France on my way to visit Monet’s garden at Giverny with my mother a few years ago. They should always be gluten free as they are made with buckwheat flour. This crop was introduced to northern France as it was suitable for the difficult soil there. Buckwheat is not wheat – it is a plant similar to rhubarb and the seeds are harvested to make the grain. It is naturally gluten free, but check your pacakaging when you buy it – some manufacturers put a gluten warning on the packet. I have made the batter using mostly buckwheat, but with a little of our gluten free flour blend to lighten them.

Buckwheat has a bit too a strong flavour, and adding some plain flour softens it! Traditionally, they have savoury fillings such as ham, cheese and eggs.

Method: In a bowl, mix the 2 flours and the salt. Make a well in the middle and add the egg, followed by the milk.

Rest the batter in the fridge for 2 hours (or even overnight).

Heat a pancake pan and rub a little butter around it with a paper towel. Ladle in approximately 25g batter and swirl it around. When it is brown, flip it over.

Remove from the pan and set it aside.

To fill the galettes, lay each one top side down, cover with a slice of ham, sprinkle with cheese and fold over.

Put the galettes on a baking sheet and drizzle with the melted butter.

Place in a preheated oven (200°C/Gas mark 5) until crispy.

Serve with salad.

Try them with apple slices, cinnamon, cream and sugar!

Madeleines

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Ingredients: - 2 eggs at room temperature - 100g golden caster sugar - 75g Gluten Free Flour Co Plain Flour Blend - 25g ground almonds or almond flour - 1 lemon, juice and zest - ¾ tsp gluten free baking powder - 100g butter, melted and cooled slightly

12-cup madeleine tin Preheat the oven to 200°C/400°F/Gas mark 6 Chick here to watch YouTube recipe!

When I am teaching the bread course, it can be quite a while before we get anything to eat! So I make a batch of these quickly before everyone arrives and we devour them with coffee. They are so easy and so delicious.

You need a proper madeleine tin though – Sainsbury’s and amazon have nice ones, but a friend also brought me back a lovely mini madeleine silicone tray from a French supermarket.

You can change the flavour by using honey or brown sugar.

Method: Lightly grease the madeleine tin.

Whisk the eggs and sugar together in a bowl until slightly frothy. Gently mix in the remaining ingredients. Leave to stand for 20 - 30 minutes before carefully pouring into the prepared madeleine tin.

Bake for 10 -12 minutes, or until the mixture has risen a little in the middle and is fully cooked through.

Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.

These small French cakes are ones you can’t afford to miss...

Friands

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Ingredients: - 130g butter, plus extra for greasing - 30g ground hazelnuts - 70g ground almonds - 90g Gluten Free Flour Co plain flour blend - 175g icing sugar - 2 egg whites - 1 tblsp milk - 120g frozen blackberries

Preheat oven to 180°C (350°F/Gas 4)

These unusual little cakes use browned butter and nuts, so they are quite rich and dense.

They are very easy to make gluten free. You can put different fruits or nuts in them – I have used a mixture of hazelnuts and ground almonds in them, but you can also try pistachios and raspberries.

Combine the ground hazelnuts, ground almonds, flour and icing sugar.

Beat the egg whites until they look foamy, then fold in the dry ingredients. Add the cooled butter and the milk, mix well then allow to stand for 1 hour in the refrigerator.

Grease 12 friand moulds and fill them three-quarters full with the mixture.

Method: Divide the blackberries between the friands and push Heat the butter in a saucepan over medium heat until them gently into the mixture.

Bake for 15 minutes or until they spring back when it turns a light brown colour and a few brown flecks gently pressed. Cool well before removing from the appear. tin.

Stop the cooking process by dipping the base of the saucepan in cold water, then allow to cool.

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Ingredients:

Tarte au Citron

Sweet pastry:

- 130g Gluten Free Flour Co plain flour blend - 20g cornflour - ½ tsp xanthan or guar gum - 40g icing sugar - 60g butter - Pinch of salt - 2 eggs, beaten - 1 tblsp ice cold water (if needed)

Filling:

- 4 large organic lemons - 140g golden caster sugar - 180g full fat crème fraiche - 3 medium eggs - 2 egg whites

22cm loose bottomed tart tin

Preheat oven to 180°C (350°F/Gas 4)

This traditional French tart is a staple of French patisserie. I make a very rich, sweet, buttery pastry for it, but use crème fraiche rather than cream in the filling to keep it quite sharp. It is delicious as dessert or you could make little individual ones for afternoon tea.

Carefully peel back the paper.

Cut a new large piece of greaseproof paper and place it in the centre of the tin.

Cover with baking beans and place in a hot oven for 10 minutes, protecting the edges with the baking parchment.

Remove the baking beans and put back into the oven for another 5 minutes.

Remove and allow to cool slightly before adding filling and baking.

Zest the lemons and juice them. Beat the eggs and egg white together with a wooden spoon until well mixed. Pour the caster sugar into another bowl, then gradually beat in the eggs with a wire whisk. Stir in the lemon zest and the juice. Leave to stand for 20 minutes or so.

Beat the crème fraîche in a medium bowl until smooth. Strain the lemon mixture through a sieve into the crème fraiche. Mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in.

Bake for 30-35 minutes, or until the filling is set. Allow to cool in the tin then remove carefully.

Method: Mix flours, salt and xanthan or guar gum and icing sugar in a large bowl.

Cut the butter into small pieces and work into the flour, using a food processor or your hands until the texture resembles fine breadcrumbs.

Add one egg into the mixture and mix in using a fork until you have a sticky ball. You may need about half of the other egg.

Then add 1 tblsp water and bring the pastry together into a ball. Rest for half an hour wrapped in clingfilm in the fridge.

Lightly flour a piece of greaseproof paper or clingfilm and a rolling pin and gently roll out the pastry until it is about 5mm thick.

Place the tin over the pastry and gently invert it into the tin, still on the paper. Gently ease it into the tin, pushing it down into the corners.

Think these might tickle your fancy? Check out the next page!

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Macarons Ingredients: - 80g icing sugar - 80g ground almonds - 2 egg whites (60ml), at room temperature in separate bowls - 80g granulated sugar - 1/4 tsp food colouring paste

Raspberry buttercream filling: - 1/4 cup unsalted butter - 3/4 cup confectioner’s sugar - 1 cup fresh or frozen raspberries

Chick here to watch YouTube recipe!

I won’t lie – I found these difficult at first! But Anwyn (who came on a baking course last year) recommended buying silicon macaron mats rather than using baking parchment, and I found it really helped. I have used the Italian meringue method with hot sugar syrup too.

These are pink with a raspberry buttercream, but if you do a little research, you will find hundreds of different flavour combinations out there.

Method: Place the ground almonds and icing sugar in the food processor bowl and pulse until fully combined. Sieve the mixture into a bowl and throw away anything that remains in the sieve. Add one egg white to this mixture until you have a thick paste. Put to one side.

Put the remaining egg white in a clean bowl. Place 25ml of water and the granulated sugar in a small saucepan on a medium heat. Bring to the boil and cook until the temperature is 110°. Now start beating the egg white. Once the sugar syrup gets to 118°, pour it slowly down the side of the mixing bowl. Continue to whisk very fast until you have a shiny peaked meringue mixture. The bowl is still

2 silicon macaron mats Makes 32 single meringues which can be sandwiched together (making 16) warm. Add the food colouring and whisk in. Pour the meringue into the bowl containing the almond paste and gently fold in. Do not overmix.

Put the mixture into a piping bag and snip the corner, leaving a hole of about 5mm. Pipe rounds onto the silicon mats. Leave to rest at room temperature for 30 mins until they have developed a skin.

Heat oven to 170°/gas mark 3.

Bake the macarons for 15 minutes exactly (know your own oven – you may wish to test one first).

Slide the baking parchment onto the work surface and cool for 5 minutes before gently peeling the macarons off the paper.

To make the buttercream filling: Whip the butter with an electric mixer until pale and fluffy. Slowly add sugar. Place the raspberries in a saucepan with a splash of water and cook over low heat for about 10 minutes until raspberries are cooked. Sieve the raspberries into a separate bowl to remove the seeds. You want about 3 tblsp of juice.

Add the juice to the buttercream beating until combined.

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Is Dairy Impeding Your Gluten Free Recovery?

Is dairy the hidden problem for coeliacs?

by Deborah Thackeray BSc mBANT CNHC registered nutritonist For most people diagnosed with coeliac disease, the symptoms stop when they go on a gluten free diet.

But for some people, even after a year, they don’t feel better. As a nutritional therapist, I often see clients who need a bit of extra help to get their mojo back!

This is a case history of one of those people.

• Male aged 56 • Self diagnosed gluten sensitivity for 5 years • Confirmed as coeliac disease 4 years • Continued to experience some gut pain, bloating and diarrhoea intermittently • Frequent gout attacks and joint pain • Extreme fatigue, sleeping after every meal • Brain fog and poor concentration This man consulted me as he felt that he had never really recovered from coeliac disease. He is very careful about his gluten free diet, but occasionally, accidentally, gets ‘glutened’ while eating out.

Blood tests by his GP’s surgery are normal, including normal vitamin D status and vitamin B12 levels.

He regularly takes supplements to help his energy levels such as B vitamins and probiotics and has used aloe vera gel to help gut health.

I felt that it was likely that he was continuing to react to some other food that was regularly in his diet.

Coeliac disease is an autoimmune condition and the immune system may also react to other foods. This is known as ‘cross reactivity’.

Grains such as oats and corn are common triggers for cross reactivity. But, having taken a dietary and case history, I felt it was most likely that he was reacting to dairy (which he ate every day).

For most people, this is due to a lactose intolerance.

Lactose is the carbohydrate found in milk. While about 70% of people lose the innate ability to digest lactose that they had as children, they can usually keep on digesting dairy because the gut flora make lactase, an enzyme which breaks down lactose. Lactobacilli and bifidobacteria produce lactase. When the gut villi are damaged (as they are in coeliac disease), the balance of the gut microbiome can be affected.

Even on a strict gluten free diet, people with coeliac disease have an altered gut1. This is particularly the case soon after diagnosis, when the gut villi are flattened. This may mean fewer beneficial bacteria to produce lactase. This lactose intolerance may only be temporary - after a year or so, when the gut has recovered somewhat, the microbiome will often go back to normal and dairy can be eaten again.

For some people though, there is only a partial recovery. Some foods are easier to cope with than others.

For example, butter and hard cheeses such as parmesan contain very little lactose, so they are usually fine.

The bacteria in natural live yoghurt digest the lactose, meaning that this is usually easy to cope with.

And it is often quantity dependant – many people can cope with a bit of milk in tea, but not with a pint of it! Lactose-free milk and cheese is available for those people who never get their lactose tolerance fully back.

supplements help promote gut healing. Gluten contributes to gut permeability by upregulating a protein called zonulin, and even on a gluten free diet, that permeability may persist. Nutrient rich food, probiotics and supplements such as colostrum and l-glutamine, but these can really make a difference4.

While it is not absolutely necessary to eat dairy But for some, the problem is not lactose, but the foods, there are nutritional benefits to them – they proteins in milk. For this client, I felt this was the case. are an easy source of calcium. So anyone avoiding He reacted to lactose free products and butter. Milk dairy needs to think more carefully about where contains whey protein and caseins – alpha, beta, gam- their calcium will come from. Green vegetables, seeds ma and kappa. Both alpha and beta casein contain and grains such as teff are all good sources. So I also sequences that resemble those in gluten. recommended that this client increased his vegetable intake to 8-10 portions a day.

The beta casein in cow’s milk has particular sequences that are so similar that the body’s immune system After 4 weeks, his bloating had gone and he was reacts as if it has been exposed to gluten2. Given this, experiencing much reduced joint pain. He had not it is surprising that every coeliac doesn’t react to milk experienced a gout attack (but he might not have done in that time anyway). His energy levels were protein! better, but he was still experiencing some fatigue after meals. A B complex supplement after lunch Another reason that digesting dairy can be a probseems to helped this. 3 months later, he continued to lem is the fat composition. Digesting fat requires enough lipase enzyme from the pancreas. Production be dairy free. If he ate dairy, his symptoms returned. of digestive enzymes can be affected in people with coeliac disease. Having a ‘leaky gut’ can also contribute to a problem with dairy. If partially digested foods such as milk proteins are able to penetrate into the bloodstream, then an immune reaction to them is much more likely3.

I felt that many of the symptoms such as bloating that this client experienced could be attributed to dairy in his diet. I also felt that his gut had still not properly ‘healed’ in the 4 years since his diagnosis, I recommended a dairy free diet for 4 weeks to see if his symptoms stopped. I also recommended 1. de Sousa Moraes et al, 2014. Intestinal microbiota and probiotics in celiac disease. Clin microbiology rev, 27(3), 482-489.

2. Calderón de la Barca et al, 2014. Other Dietary Proteins besides Gluten could Affect some Celiac Patients. OmniaScience Monographs.

3. Fasano, A., 2012. Intestinal permeability and its regulation by zonulin: diagnostic and therapeutic implications.

Clin Gastro Hep, 10(10), pp.1096-1100.

4. Lima et al, 2014. Effects of glutamine alone or in combination with zinc and vitamin A on growth, intestinal barrier function, stress and satiety-related hormones in Brazilian shantytown children. Clinics, 69(4), 225-233.

Disclaimer: This article is in no way intended as a substitute for professional medical advice and no responsibility will be accepted for failure to consult the appropriate medical practitioner. Always consult your doctor before making any changes to your diet, medicines or taking supplements.

Your health is the most important asset you have.

Nutritional therapy can help you to take better care of yourself.

Arrange a personal consultation with Deborah now!

Email deborah@redapplenutrition.co.uk or phone 07882 688989 www.redapplenutrition.co.uk

Churros

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Ingredients: For the churros:

- 240ml water - 30g golden caster sugar - ¼ tsp salt - 150g Gluten Free Flour Co plain flour blend - 1 egg

For the sauce:

- 125ml double cream - 150g dark chocolate (at least 70% cocoa solids) - 20g unsalted butter - a few drops vanilla essence

Deep fat fryer or saucepan with 5cm oil Dairy Free and Gluten Free - makes approximately 25 These are another really traditional pastry – the origins are lost in the mists of time, but you often see them in Spain served with hot chocolate, but never gluten free. They are actually really easy to make gluten free. If you are missing doughnuts, these, dusted in caster sugar, are your nearest and best gluten free equivalent. I have made them with a rich chocolate sauce to dip them in.

Method: First, make the chocolate sauce: Break up the chocolate and place it in a glass bowl.

Add the butter and set to one side.Heat the cream in a small saucepan until it is nearly boiling. Add the vanilla essence and pour over the chocolate. Let it sit to soften for a couple of minutes then stir until it is smooth. Pour into a serving bowl ready to dip the churros in it!

Pour the water into a small saucepan and add the caster sugar and salt. Bring almost to the boil.

Remove from the heat and tip all the flour in at once.

Beat vigorously with a wooden spoon until a dough forms. Allow to cool for a couple of minutes. Add the egg bit by bit, beating firmly until the dough is

smooth.Put half the mixture into a disposable piping bag with a fluted nozzle.

Heat the oil to 180˚.

Pipe sausages of about 10-15cm into the hot oil. You may need scissors to cut them. Cook them in batches of approx. 6.

Cook until they are golden, then remove using a slotted spoon. Dry on kitchen paper, then dust in more caster sugar.

Serve with the chocolate sauce.

Follow through to the next page to make this yourself...

Spanish Almond Tart

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Ingredients: - 250g GFFC gluten free shortcrust pastry - 1 tblsp icing sugar - 100g membrillo (quince paste) - 1 tblsp lemon juice - 1 tblsp water - 100g golden caster sugar - 4 eggs - zest of an orange zest - 200g ground almonds - 25g Gluten Free Flour Co plain flour

Caster or icing sugar for dusting 22cm loose bottomed tart tin One of my favourite recipe books of recent years is ‘Spain’ by Rick Stein. We loved the TV series and it inspired us to change the flavours in a lot of the food we cooked. In the book, there is a recipe for Tarta de Santiago, a traditional Spanish Almond Tart from Galicia which is marked with the cross of St James. Clearly, it had gluten in it, but it wasn’t that difficult to make a gluten free version of it as the filling is mostly ground almonds. If you don’t fancy making the pastry, just make the filling – you will quickly have Spanish Almond Cake!

Method: Make the gluten free pastry (see our downloadable masterclass). Add 1 tblsp icing sugar to make it sweet.

Bring the pastry together into a ball.

Lightly flour 2 pieces of clingfilm and gently roll out the pastry until it is about 5mm thick.

Peel off the top layer of clingfilm, roll the pastry loosely around the rolling pin and unroll it over a the tart tin. Press the pastry gently into place. Prick the bottom, cover with a piece of baking parchment and baking beans. Bake in the oven for 10 minutes. Remove the baking beans and parchment and put back into the oven for 5 minutes. Remove and allow to cool slightly.

Chick here to watch YouTube recipe!

While that’s happening, place the membrillo in a small saucepan with 1 tblsp lemon juice and 1 tblsp water.

Melt them together gently. Spread this paste over the base of the pastry shell.

Measure out the caster sugar in a mixing bowl. Add 4 eggs, and beat them with an electric mixer until they are light and frothy.

Zest a lemon and an orange into the mixture. Add the almond extract.

Add the ground almonds followed by the flour and beat together again thoroughly.

Pour the mixture into the pastry shell and smooth it down. Bake for 30-40 minutes, or until the filling is set and golden-brown.

Remove and allow to cool slightly before dusting with icing sugar.

Download a picture of a cross of St James from the internet to cut out as a stensil. Place it on the tart then sift icing sugar over the tart. Remove the stensil.

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Focaccia

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Ingredients:

Chick here to watch YouTube recipe!

I have been making this easy gluten free bread for a couple of years now. It’s a great ‘tear and share’ bread. We normally have it with just sea salt and rosemary, but a friend of ours, Marino, serves it with roasted vegetables. He puts red onions, tomatoes and peppers in the oven with olive oil, then when they are done, pours the bread dough on top of them, lets it rise for 20 minutes or so, then pops it back into the hot oven. He turns it upside down to serve it – tastes fantastic.

Method: Add the sugar and the yeast to the warm water and stir briefly. Set aside for 5 minutes for it to become foamy.

Place the flours in a large bowl, and add the baking fix, salt and xanthan or guar gum. Mix together until blended.

Beat the egg and egg white in a small bowl.

Either in a mixer or by hand, add the yeast mixture to the flours and stir in followed by the beaten egg and cider vinegar. Still stirring, add 1 tblsp of the olive oil.

Place the dough in the tin and press it gently into the corners using wet hands. Gently pat down. Cover

- 1 ½ tsp quick dried yeast - 1 ½ tsp sugar - 130ml warm water - 190g Gluten Free Flour Co plain flour blend - 20g sorghum (jowar) flour - 1 tsp Isabel’s Baking Fix - ½ tsp salt - 1 tsp xanthan gum or guar gum - 1 egg and one egg white, at room temperature - 1 tsp cider vinegar - 3 tblsp olive oil - A sprig of fresh rosemary - Maldon salt for sprinkling

Lightly grease a baking tin, approx. 25cm x 15cm and line the bottom with baking parchment. with a damp microfibre cloth to prevent a skin forming.

Put in a warm place to rise for approximately 1 hour.

While this is happening, preheat the oven to 200°C/400°C/gas mark 6. When dough has approximately doubled in size, remove cloth. Wet your fingers and push down lightly to make dips. Pour the remaining olive oil over the bread, so that the oil collects in the dips. Stud with rosemary and sprinkle with Maldon salt. Place tin in the oven and bake for approximately 25 mins until golden. Eat while warm.

Apricot Danish Pastries Ingredients: For the pastry:

Chick here to watch YouTube recipe!

- 140ml whole milk, warmed to approx 37°C - 1 ½ tsp gluten free quick yeast - 1 tsp golden caster sugar - 300g Gluten Free Flour Co plain flour blend - 1 tsp guar or xanthan gum- 1 tsp guar or xanthan gum - ¼ tsp vitamin C powder - ¼ tsp salt - 30g golden caster sugar - 20g spreadable or softened butter - 1 medium egg, beaten - 150g chilled butter - 1 tbsp flour blend (for the butter) - Approximately 40g Gluten Free Flour Co plain flour blend (for rolling)

For the filling:

You can use this dough to make other pastries, such as Apple Danish and Maple and Pecan filled ones There is a reason why you hardly ever see this sort of pastry made gluten free – they take time! But if you have the patience, this recipe really repays your efforts. These pastries are light, buttery and absolutely delicious. They have proper lamination (layers) and crunch. If you make the dough the night before, you can bake them for breakfast.

Method: Add the teaspoonful of sugar and the yeast to the warm milk in a jug and stir. Leave to one side for about 5 minutes to activate. Place the flour blend, guar or xanthan gum, vitamin C powder, salt and remaining caster sugar in a large mixing bowl. Stir well to mix.

- 170ml full fat milk - 1 tsp vanilla essence - 2 egg yolks - 40 g caster sugar - 18g Gluten Free Flour Co plain flour blend - 12 dried apricots, soaked in boiling water overnight - 1 egg yolk - 1 tbsp full fat milk Add the soft butter to the flour and blend it in lightly using a wooden spoon or your fingers. Add the beaten egg followed by the milk/yeast mixture and work that in with the spoon until everything is well mixed.

It will be a sticky dough. Flour a piece of clingfilm and place the dough on it. Sprinkle with more flour, wrap up well in clingfilm and place in the fridge for about half an hour.

Meanwhile, place the 150g chilled butter on a piece of clingfilm that has been coated with the tablespoon of flour. Press it into a square shape and coat it well with the flour. Wrap up in clingfilm. Now hit the butter with a rolling pin until it is about 20cm square and has started to absorb the flour. Open up the clingfilm, fold the butter over, wrap up again and continue to hit it until most of the flour is incorporated into the butter. The butter should now be flattened to a rectangle approximately 16cm x 12cm. Wrap it up in fresh clingfilm and place it in the freezer until needed.

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Remove the dough from the fridge. Use more clingfilm to roll the dough on. Flour it well, using the remaining flour blend. Place the dough on it and pat into a rectangular shape, dusting the top with flour.

Cover with clingfilm and press out with a rolling-pin.

Roll the dough gently around the edges to smooth it into a long rectangle about 25cm x 20cm. Remove any excess flour from the dough. Mark an imaginary line down the centre of the dough.

Remove the butter from the freezer and place it to one side of the line. Fold the other half of the dough over the butter. Pinch the edges closed with damp fingers. Wrap it up in clingfilm again and place it in the fridge for half an hour.

Dust with more flour, cover with clingfilm and press with the rolling-pin to flatten but not pushing the butter through the dough. When it is a bit flatter, roll the dough so that it is a rectangle again. Fold the dough in three towards the middle like folding a letter for an envelope. Brush off excess flour as you go.

Wrap in clingfilm and place the dough in the fridge for about 20-30 minutes. Repeat the process twice more.

Now wrap the dough in clingfilm and place in the fridge until needed (ideally overnight).

To assemble the pastries: Firstly, soak 12 dried apricots in boiling water overnight. Make the custard filling: Place the egg yolks, sugar and flour in a small bowl and mix well. Warm the milk and vanilla essence in a small saucepan, then

pour on gradually to the egg, flour and sugar mixture, whisk together, then return the mixture to the pan.

Cook on a low heat until it the mixture thickens, then pour into a clean bowl to cool.

Remove the dough from the fridge. Use a silicone sheet or more clingfilm to roll the dough on. Flour it well, using the remaining flour blend. Place the dough on it and pat into a rectangular shape, dusting the top with flour. Cover with clingfilm and press out with a rolling-pin until it is approximately 36cm x 24cm. Cut into 6 even squares and trim the edges neatly using a pizza cutter or sharp knife.

Line a baking tray with parchment or a silicone mat.

Place a spoonful of the filling in a diagonal line on the centre of the square. Place an apricot at each end.

Fold one of the corners with no filling on towards the centre. Mix the remaining egg yolk and milk together and brush a little of this egg wash onto this corner. Fold the other corner with no filling over it and press down to seal. Repeat for the remaining five pastries.

Using a palette knife, place gently down on the lined baking sheet. Place the tray in the fridge for half an hour.

Preheat oven to 200째C/gas mark. Brush the pastries with a little of the egg wash. Place in the hot oven and bake for 5 minutes, then turn the oven down to 180째C/gas mark 4 and bake about 15 minutes more until they are golden brown.

Cool on a wire rack.

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Irish Soda Bread Ingredients: - 220g Gluten Free Flour Co plain flour - 140g dark teff flour - 40g dried milk powder or 15g soya flour - 1 tbsp caster sugar - 1 tsp bicarbonate of soda - 1 tsp gluten free baking powder - 1 tsp salt - 1 tsp xanthan or guar gum - 1 egg, lightly beaten - 300ml buttermilk, approx (if you don’t have buttermilk, add 2 dsp white wine vinegar to 300ml full-fat milk or dairy free milk and leave to stand for a few minutes)

Preheat the oven to 220°C/425°F/gas mark 7.

Makes 1 loaf This traditional Irish bread is great with soup or cheese. It’s quick to make as it doesn’t need to prove at all – you just pop it straight in the oven.You can either break it into four or slice it. It’s a bit more crumbly than yeast based breads, but will also toast well.

It rises because of the reaction between the alkaline baking soda and the acidic buttermilk, but you can use thin natural yoghurt instead of buttermilk.

Method: Dust a baking sheet with gluten-free flour.

Place the flours and dried milk in a large mixing bowl.

Stir them together well and lift them up with you fingers a couple of times to remove any lumps and incorporate a bit more air.

Add the caster sugar, bicarbonate of soda, baking powder, salt and xanthan or guar gum.

Make a well in the centre and pour in the egg and 275ml of the buttermilk. Using your hand, pull more flour from the outer edge of the bowl into the well in the centre in bigger and bigger circles until all the flour is incorporated. Mix a couple of times more until you have a soft, but slightly sticky dough. Add

the remainder of the buttermilk if necessary. Do not overwork the dough. When it has all come together, turn it out onto a gluten-free floured worktop.

With clean hands, and a little extra flour on your fingers, roll the dough quickly into a ball. Place the dough on the baking tray. Pat the dough down to about 5cm high, dusting it with a little more flour.

Using a sharp knife make a deep slash across the top and then in the other direction to make a cross.

Place in the very hot oven and bake for 5 minutes.

Turn the oven down to 175°C/330°F/gas mark 4 for 35 minutes. When the bread is cooked, it will sound hollow if tapped firmly on the bottom.

This bread has teff in it – one of my favourite gluten free grains. Rich in calcium, iron and fibre, this gives the flavour of wholemeal to gluten free breads.

The perfect traditional tart for a wonderful teatime treat

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Yorkshire Curd Tarts

Ingredients: Curd Cheese:

- 2 pints full-fat milk - 4 tbsp lemon juice

Pastry:

- 250g GFFC gluten free shortcrust pastry

Filling:

- Zest of half a lemon - 65g softened butter - 65g caster sugar - 1 free-range egg, beaten - ¼ tsp grated nutmeg - 50g currants

Makes 8 tarts We had to finish a tour of the best of European baking by coming right back home to Yorkshire! This traditional tart is found in bakeries all over the Yorkshire Ridings. It is sweet, but has a subtle cheese flavour too. Ian absolutely loves them, but I’ve never seen it gluten free anywhere, so I set about making our own.

If you have never had one, so give this a try. The pastry is crisp and holds together well so that you can take this on a summer picnic.

Method: To make the filling, heat the milk in a large saucepan over a low heat and bring to a gentle simmer. Remove from heat. Pour in the lemon juice and stir twice as the curds form. Set aside to cool for an hour.

Line a sieve with a muslin cloth and place over a large bowl. Pour the curds and whey into the sieve and allow to drain in the fridge for at least six hours, preferably overnight.

Meanwhile make the pastry and line mini quiche tins.

Prick and line with baking parchment. Fill with baking beans and blind bake. Set aside.

The following day, preheat the oven to 180°C/350°F/ Gas 4.

Put a baking tray in the oven to heat.

Whisk butter and sugar together until light and fluffy.

Gradually beat in the egg, a little at a time, beating well between each addition.

Discard the whey in the bowl and keep the curd cheese from the sieve. Mix the curd cheese with the lemon zest, nutmeg and currants until well combined.

Add to the egg mixture.

Spoon the curd mixture into the pastry cases and spread to the sides. Place the filled pastry cases on the baking sheet. Bake for 30 minutes until the pastry in golden brown and the filling sets. Leave to cool in the tin for at least 30 minutes before serving.

Serve at room temperature or chill before serving.

Ingredients:

Sachertorte

Aus

tria

- 110g plain chocolate - 110g unsalted butter, softened - 80g caster sugar - ½ tsp vanilla extract - 4 free-range eggs, separated - 70g ground almonds - 45g Gluten Free Flour Co plain flour blend

For the topping and icing: - 5 tbsp apricot jam, sieved - 100g plain chocolate - 160g double cream - 30g milk chocolate

It was when I was watching the Great British Bake Off that I first saw a Sachertorte and realised how easy it is to make gluten free. It also looked very stressful to make! But actually when I first made it, it is a very easy and forgiving cake to make. The only thing that is tricky is the icing. This Austrian speciality was invented by a pastry chef apprentice, Franz Sacher. Hence the only really difficult bit of this – having a steady enough hand to pipe Sacher on the top!

Method: Preheat the oven to 180°C/Gas 4. Grease a deep 20cm round cake tin then line the base with greaseproof paper. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, or the microwave, stirring occasionally, then allow to cool slightly.

Beat the butter in a bowl until it’s soft, then gradually beat in the sugar; the mixture should be light and fluffy. Add the chocolate and vanilla extract and beat again. Add the egg yolks, and then fold in the ground almonds and flour. The mixture will be quite thick.

In a clean bowl, whisk the egg whites until they are stiff. Add about one-third to the chocolate mixture and stir in. Gently fold in the remaining egg whites.

Pour the mixture into the prepared tin and level the surface.

Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack.

To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set.

Make the icing by breaking the plain chocolate into pieces. Heat the cream until nearly boiling, remove from the heat and add the chocolate. Wait until the chocolate has melted, then stir. Cool till a coating consistency. Then pour the icing onto the centre of the cake. Spread it gently over the top and down the sides, and leave to set.

For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set.

Call: 01723 892222

www.Wold Top Brewery.co.uk

A Taste of Gluten Free Beer

by Kim McGowan Did you know that there are over 50 gluten free beers available to buy and drink in the UK? Nor did I until last year, when curating the UK’s first ever Gluten Free Beer Tasting event. Getting to know fellow Free From Food Awards judge and GF Beer Expert Sue Cane, I quickly discovered there was a whole segment of the gluten free food world that I had yet to explore. Not only are there more than just the two or three gluten free beer brands seen in the supermarket, but also a much broader range of beer types and flavour profiles to discover. It seemed my experience of gluten free beer had been sadly very limited.

Which was exactly why I ran a GF Beer Tasting event at London’s most gluten free friendly pub, The Truscott Arms, who also stock at least 3 different gluten free beer brands. For heavyweight ale, lager and hoppy expertise, Beer Sommelier Jonny Tyson informed and enlightened our group with his knowledge, whilst Sue Cane brought her years of free from drinking insight, not least to Jonny who was a novice in the area until now.

Sampling across 8 different gluten free beers, each was reviewed blind, snuggled in their brown paper bags to remove any hint of the liquid being poured. It brings such an openness to tasting, removing all preconceived ideas from the palette, and often surprise results.

We dived straight into the world of beer learning about the brewing process, the flavours, aromas and

hearty opinions… Tasting from light lager styles to a dark porter stout, the breadth and variety of products was incredible. And it is even wider now, one year on with brands like Peroni and Tennents moving into the territory, and others trying their hand at dark, stoutier brews. Jonny and Sue shared much of their knowledge and own tasting experiences with the group, wandering from tables to talk in depth with guests in between the group discussions. They made a great partnership.

Bringing together a unique group of people made for mixed reactions.

Not everyone was coeliac. Gluten-consuming husbands, suspicious non-beer drinkers, passionate GF consumers, sceptics, and complete beer virgins made this a non-standard tasting for Jonny to run. Accustomed to guiding experts or avid consumers through beers or wines, this mixed group brought such interesting discussions, questions and insights to the table.

Post tasting / drinking there was note swapping and surprise reactions to the big reveal of what was consumed. Lots of beers people had never seen, some precon-

ceived ideas dashed, and lots of debate.

GUIDED TASTING LIST: - Celia Czech Lager - Wold Top Brewery – Against the Grain - Westerham Brewery – Bohemian Rhapsody - Monty’s Brewery – Masquerade - Greens – IPA - Brewdog – Vagabond - Daas Beer – Ambre - Stringers Brewery – Outlook Dark In addition to these, we also had a collection of ALL the gluten free beers available to buy in the UK; Over 50. Most of these were brewed in the UK by the growing collection of artisan brewery’s either specialising in gluten free beer, or adding this niche product to their mainstream line up. This all demonstrates, just how little I knew about a whole sector of the free from world, and like many of the guests on the night, was blown away by the sheer improvement in quality. But in addition to this I loved the variety. There is truly something for everyone.

Gluten Free Flour Co Ltd s r u o l f e e r f n e t u l g l l a Not ! e m a s e h t are - Great for GF bread, cake, pastry and scones. Buy our flour at www.glutenfreebaking.co.uk - No bitter aftertaste and contains lots of vitamins all packed into one bag.

Completely allergen & GMO free - Lots of great recipes on our website - Trade bakers and manufacturers - get in touch for trade prices and support packages

www.glutenfreebaking.co.uk Any questions? More information at ian@glutenfreebaking.co.uk 01423 567744

Course Dates Mother’s birthday? Anniversary?

Exciting day out? These courses are the perfect opportunity to get out, meet new people, and most importantly learn lots about gluten free baking and coping with coeliac disease!

Don’t miss out on our amazing courses on the following dates:

July ° Saturday 16th: London - Gluten Free Basics, £120 (9.30-3pm) ° Sunday 17th: London - Bread, £120 (9.30-3pm)

October ° Saturday 15th: London - Gluten Free Basics, £120 (9.30-3pm) ° Sunday 16th: London- Pastry, £120 (9.30-3pm)

Click here to get involved.

Sign up for one of our courses, you won’t regret it!

June ° Saturday 11th: Harrogate - Pastry, £100 (9.30-3pm) ° Saturday 18th: London - Gluten Free Basics, £120 (9.30-3pm) ° Sunday 19th: London - Bread, £120 (9.30-3pm)

September ° Saturday 10th: London - Gluten Free Basics, £120 (9.30-3pm) ° Sunday 11th: London - Bread, £120 (9.30-3pm) ° Saturday 24th: Claremont Farm, Wirral - Gluten Free Basics, £100 (9.303pm) ° Sunday 25th: Claremont Farm, Wirral - Pastry, £100 (9.30-3pm)

November ° Saturday 12th: Claremont Farm Wirral - Bread, £100 (9.30-3pm) ° Saturday 19th: London - Gluten Free Basics, £120 (9.30-3pm) ° Sunday 20th: London- Bread, £120 (9.30-3pm)

Coeliac, in the North of England and not sure where to eat?

Why not try one of these places • Cranberry Swamp Gluten Free Cafe 24 Skinner Street, Whitby, North Yorkshire 01947 228080 • The Walrus and the Carpenter 147 Church Street, Whitby, North Yorkshire 01947 605963 • First Catch Fish and Chips 16 Belle Vue Crescent, Filey, North Yorkshire 01723 512261

• La Cremeria 20 High Petergate, York, North Yorkshire 070 9330 3225

• Seabreeze Lobster Road, Redcar, North Yorkshire 01642 472422

• The Kings Arms The Green, Selby, North Yorkshire 01757 288492

• Poppie’s Tea Room Bishopdale Court, Settle, Yorkshire Dales • Half Moon 303 High Street, Redcar, North Yorkshire National Park, North Yorkshire 07932 182293 01642 452752

• Scotts of Helmsley 6 Bridge Street, Helmsley, North Yorkshire 01439 772465 • Teacups - Tea and Cake Shop Pateley Bridge Auction Mart, Pateley Bridge, North Yorkshire 01423 711494 • Filmore and Union York: 62A Low Petergate, York 01904 654123

Wetherby: 61 Market Pl, Wetherby 070 9330 2816 Harrogate: 71 Station Parade, Harrogate 01423 560988

• Pheonix Cafe 2 Westgate, Wetherby, West Yorkshire 01937 584358 • Cafe Society 15 Byram Street, Huddersfield, West Yorkshire 01484 533999

• Le Cafe Jardin 25 Huntriss Row, Scarborough, North Yorkshire 01723 354572 • Wheldrakes 5c Goodramgate, York, North Yorkshire 07940210670 • Monks Haven Cafe 148-149, Church Street, Whitby, North Yorkshire 01947 604608 • The Patisserie Malton 14 Saville Street, Malton, North Yorkshire 01653 695392 • Beau’s Kitchen 10 High Street, Skipton, North Yorkshire 01756 790619 • Mollys Tearooms 41 Stonegate, York, North Yorkshire 01904 623824

• Wetherby Whaler Denby Dale Road, Calder Island, Wakefield, West Yorkshire 01924 298800 18 Market Place, Wetherby, West Yorkshire 01937 582968 • The Olive Tree Bistro Down Shutts Lane, Holmfirth, West Yorkshire 01484 680227 • 2 Oxford Place 2 Oxford Place, Leeds, West Yorkshire 0113 234 1294

Published by Gluten Free Flour Co Ltd - Registered office 28 Grange Avenue, Harrogate. HG1 2AG Publisher - Ian Thackeray - ian@glutenfreebaking.co.uk Editor - Cassie Lungu-Byrne - fs13clb@leeds.ac.uk Recipes and nutrition - Deborah Thackeray - deborah@glutenfreebaking.co.uk Design - Cassie Lungu-Byrne Photography - Joe Dodsworth - smile@joedodsworth.co.uk and Cassie Lungu-Byrne Advertising, commercial or legal queries, please contact Ian Thackeray ian@glutenfreebaking.co.uk 01423 567744 Gluten Free Baking & Living Magazine is fully protected by Copyright; nothing may be copied or distributed without permission.