Gluten Free Baking & Living o t n r a Le e h t e k ma n e t u l G t s e n i f s d o o f free
Gluten Free Baking FOR FOOD SERVICE
Speciality Baking
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Gluten Free Baking and Living FOR FOOD SERVICE
Design your own package of gluten free baking training Go through this catalogue and decide what you want for your business.
We are creating new recipes all the time - if what you want is not here, let us know. To discuss what you would like contact
ian@glutenfreebaking.co.uk 01423 567744 or 07988 009038 Published by GFBL(UK) Ltd - Registered office 28 Grange, Avenue, Harrogate. HG1 2AG Publisher - Ian Thackeray ian@glutenfreebaking.co.uk Editor- Nancy Scott info@glutenfreebaking.co.uk Recipes and nutrition - Deborah Thackeray deborah@glutenfreebaking.co.uk Design - Carolynne Coulson Carolynne@sweetstudio.co.uk Photography - Joe Dodsworth joedodsworth@me.com
Advertising, commercial or legal queries please contact Ian Thackeray ian@glutenfreebaking.co.uk 01423 567744 Gluten Free Baking & Living is fully protected by Copyright, nothing may be printed or copied without permission. 3
Good Enough for Gluten Free is not Good Enough Gluten free baking for food service: Start ups, hotels and restaurants, bars and cafes, bakers and chefs From Beirut to Northern Ireland and Stockholm to Lisbon, people have been joining our gluten free baking courses In London or coming to us for private tuition sessions in 2014. All involved are in catering, either as bakers, professional chefs or individuals researching start-up opportunities. All of them have benefitted from learning our unique blend of techniques, nutritional analysis and flour blends to make great gluten free baked goods. We are not producers, we will teach you how to make your own fabulous gluten-free baked goods. You can come to our facility in Harrogate in North Yorkshire or we can come to you. Anything from learning how to make GF choux pastry via skype to a complete package of recipes, practicals, theory, new food labeling legislation and avoiding contaminating your glutenfree customers. We can include further staff development training and trouble shooting, provide manuals, new recipes and seasonal variations Each training package is tailored to your or your companies needs and budget it is unique to you - just tell us what you want. 4
So who are we? We are Ian and Deborah Thackeray. Our company GFBL(UK)Ltd trades as Gluten Free Baking & Living; we are just a couple of people with a passion to make gluten-free food the finest possible.
Deborah is a registered nutritionist with a BSc in Nutritional Medicine , she has baked all her life, is a published writer and now recently, a guest lecturer on nutrition at Bradford University.
5 Fast forward to Autumn 2014. We teach basic skills for bread, pastry, scones and cup cakes on our introductory course, a more advanced bread course with baguettes, a seeded loaf, an enriched dough for cinnamon buns or hot cross buns and soda bread. We also run the pastry course that teaches puff pastry, a French yeasted pastry, choux and shortcrust. Three established venues, London, Harrogate and the Wirral, with our 4th venue in our new base in Shoreham from the 13th December 2014.
Over 50 ‘Go To’ courses from £100 each, across 4 locations in 2015 http://www.glutenfreebaking.co.uk/go-to-courses/ ‘At Home’ - you can download our course books for bread, pastry, scone and cake for £2.50 each. http://www.glutenfreebaking.co.uk/ go-to-courses/
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The company started in response to Ian’s diagnosis of coeliac disease Christmas 2012 and Deborah’s nutritional therapy clients wanting more then recipes and tips. We were, and still are, appalled by the heavily sweetened, additive-heavy free-from offerings in the supermarket. We knew we could do better - our motto became ‘good enough for gluten free isn’t good enough’. January 24 2013 found us at the Leeds Coeliac food fair, a month later our first course in Harrogate with paying customers.
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Design your own package of gluten free baking training Go through this catalogue and decide what you want for your business.
We are creating new recipes all the time - if what you want is not here, let us know. To discuss what you would like contact
ian@glutenfreebaking.co.uk 01423 567744 or 07988 009038 We can teach you puff pastry, watch out for those Fergus Henderson inspired gluten free eccles cakes, chocolate pastry for frangipane or fruit fillings, choux pastry for indulgent eclairs and profiteroles. Pate brisee sucre and other French yeasted pastry. If it’s not listed, ask us!! 7
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This is just a fraction of the breads we can teach you to make. We have baguettes, white loaves, scones and rolls, enriched doughs for hot cross buns and cinna mon buns. If its not listed ask us!!
Delicious Recipes that your customers will love
Cake making Masterclass 8
all deliciously gluten free!
Apple and Cider Cake
Nutritional Information for the whole recipe:
3305 calories 182g fat 39g protein 184g sugar
This traditional English tart is rarely found in a gluten free version, but I thought it deserved an outing! The pa stry is rich and buttery, and the filling is gorgeous. I confess to using homema de jam, made with the raspberries from the allotment. You can make mini versi ons of this too.
Bakewell Tart
Nutritional Information for the whole recipe: 3636 calories / 256g fat / 55g protein /156g sugar
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When we go to coeliac food fairs, we alw visitors. I am often asked if I have any ays take lots of cake to give away as tasters to the thing dairy free, and usually I have to say no as my usual cupcake recipe contains butter. I dev ised this recipe as a gluten free, dairy free alternative. It contains eggs, but you could uses an egg substitute such as Orgran if you are vegan. The method is really simple – everyt hing goes into the same bowl, but it is really easy if you have a mixer. I am using coconut oil more and more. Although it is a sat urated fat, it has many health benefits including improving digestion and nutrient absorption (Fi fe 2013). It is delicious and you can rub it on your skin as a moisturiser as well.
Reference: Fife, B; (2013) Health Properties of Coco nut Oil
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Coconut Cup Cakes Nutritional Information for complete recipe: Calories: 3870kcal Carbohydrates: 270g Fat: 284g Protein: 56g
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Nutritional Information for complete recipe: Calories: 1898kcal Carbohydrates: 164g Fat: 122g Protein: 37g
C of fee C ake
I had a go at all Back in the late 1970s when I was a student, I was just beginning to learn how to bake. (but wheat based, sorts of things – I learnt how to make bread, croissants, meringues and all sorts of cakes was particularly sucof course).These went down very well with my housemates. One of the cakes that of paper in an old cessful was a wholewheat coffee cake, and I still have the recipe scribbled onto a piece a gluten free version folder. It was delicious and not too sweet, so I thought I would have a go at making flour and ground of it. I have used teff flour as part of the blend to give it a similar texture to wholewheat almonds to keep it moist. It makes a lovely special occasion cake.
This cake looks beautiful and Christmassy because of its fabulous orange colour. It is a very grown up cake, not too sweet and would make a fantastic alternative dessert for Christmas day or a celebratory dinner party pudding, served with a little crème fraiche and a little more Cointreau. But it also works well served with coffee in the morning. Flourless cakes are a great idea for the coeliac or gluten sensitive. They are denser and richer than a sponge cake, but have a fantastic texture. The polenta in this adds a slight ‘crunch’. Ground almonds add nutritional value and a lovely flavour.
Orange and Polenta Flourless Cake
Gluten Free Ginger Cake
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Ginger cake works really well as a gluten free treat, and because it is very moist, keeps better than most cakes.You can freeze it too. Ginger contains potent anti-inflammatory compounds, which you can remind yourself of while you’re eating your second or third slice! Nutritional Information for the whole recipe: 3745 calories / 124g fat / 42g protein / 433g sugar 11
Delicious Recipes that your customers will love
Bread making Masterclass all deliciously gluten free! This is just a fraction of the breads we can teach you to make. We have baguettes, white loaves, scones and rolls, enriched doughs for hot cross buns and cinna mon buns. If its not listed ask us!!
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G luten Free Flat bread This was one of the very first gluten free breads that I made. It worked first time and it’s deceptively easy. We were making curries and said, “wouldn’t it be nice to have some naan breads”’. Well, these aren’t exactly naan breads, the gram or chickpea flour makes them closer to chapattis really hence calling them flatbreads, whatever, they work really well with curry. It’s been really interesting watching Rick Stein in India, its virtually all GF. We will be having a much closer look at the many Indian breads in the next issue. These flat breads work really well with other meals as well. The version here has sea salt and rosemary on them like a foccacia so they would go with anything Mediterranean like grilled fish and salad or falafel. The gram flour, which is made from chickpeas, gives them a lovely nutty flavour and improves the protein content. The natural yogurt contains probiotic bacteria and the extra virgin olive oil contains beneficial phytonutrients.
Soda Bread
Nutritional Information for complete recipe: Calories: 1753kcal / Carbohydrates: 320g / Fat: 22g / Protein: 59g
Soda bread is a really traditional Irish recipe. Whenever you go to Ireland, you find it everywhere (known as brown bread) and it tastes fantastic. I remember buying some on my last day in Dublin, wrapping it up carefully and bring it back home on the flight. When we ate it the next day, it smelt of Ireland. Sadly, most of it is made from wheat, usually wholemeal, so we hadn’t had it for ages. It is a relatively simple bread to make with no yeast, so adapts itself to gluten free prett y well. Also, when I discovered Innovative Solutions Teff flour, I realised that the wholegrain, nutty flavour of the Teff was perfect for soda bread. The raising agent in it is bicarbonate of soda, which reacts with the lactic acid in the buttermilk to form bubbles of carbon dioxide. The buttermilk and the bicarb also give it it’s distinct flavour. It’s also really different because of the cross cut in the top. You can either think this helps it bake better or that it lets the fairies out!
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Rosemary Focaccia
Nutritional Information for the whole recipe: 1310 calories 55g fat ein prot 24g 9g sugar
This is a fantastic bread. You can serve it with soup, or as a starter or with ham and cheese.You will barely notice that it is gluten free. It holds together really well, tastes amazing and looks pretty impressive when you get it out of the oven.You can vary the ingredients – olives and sun dried tomatoes would work well. We have also found that I freezes well and warms up quickly in the microwave. Many people who are gluten free miss tortillas or wraps – nearly all the tortillas in supermarkets contain wheat. You can now buy good free-from ones, but they are very expensive. This is a recipe for making your own. They come out a bit smaller, but taste fantastic, particularly as wraps or quesadillas. I have based this on a traditional Mexican recipe, where tortillas are mostly made with corn. There is no need for them to contain gluten at all. I was lucky enough to meet Jen from Holy Molé Foods who serves fantastic authentic Mexican food ( a lot of it gluten free) in Leeds. She talked me through how to make a proper tortilla. It was her that told me that you could flatten them by pressing down very hard with a heavy wooden chopping board if you didn’t have a tortilla press, so thank you, Jen. Nutritional Information for the whole recipe: 550 calories / 5g fat / 15g protein 0g sugar
C or n Tort illas
G luten Free Hot C r oss B uns
Nutritional Information for th e whole recipe: 2,145 calories 49g fat 34g protein 115g sugar
I have been working on the be st possible hot cross bun for ag es now, and this is my final ve texture and flavour is just abou rsion. I think the t right, but if you like a less sp iced bun, you can half the am and mixed spice. I know there ount of cinnamon are a lot of ingredients, but th e addition of sorghum and tef huge difference to the texture f flours makes a and makes them much, much closer to the wheat based versi white teff from www.puregluten on.You can buy free.co.uk and sorghum from Asian grocers or online. Traditionally, the cross is alway sa flour, it was like rock! I have tak flour and water paste just piped on. The first time I did it with gluten free en to making a very wet paste from cornflour and piping the crosses on. The alternative wo thinnest possible uld be to use thin strips of ma rzipan to make the crosses.
We are creating new recipes all the time, if what you want is not here, let us know. To discuss what you would like contact ian@glutenfreebaking.co.uk 01423 567744 / 07988 009038
Bakes, Books & My Boys blogger Lucinda Barton says: “ I never thought I would taste bread like that again! This truly was a course worth the money and I a m already searching through my diary to see when I can book myself on for more! “
Delicious Recipes that your customers will love
Pastry making Masterclass all deliciously gluten free!
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I can’t pretend this is a healthy pudding at all. It’s just deliciou s and a family favourite, that th e gluten free often miss out on. To make the best gluten free pastry you’ve ever tasted, check out the ‘At Home’ course to take you through every stage, step by step (http://www.glutenfre ebaking.co.uk/downloadable-athome-gluten-free-baking-cou rses/). Even a novice baker can succeed using the downloada ble course.
Treacle Tart This red onion tarte tatin has been part of our family food for many year and our daughters love it! It’s a great vegetarian main course and looks rather impressive. I know making good gluten free pastry can be a challenge, so we created the ‘At Home’ course to take you through making perfect pastry, step by step (http:// www.glutenfreebaking.co.uk/ downloadable-at-home-glutenfree-baking-courses/). We think it’s foolproof! You can make all sorts of dishes with this pastry, but the lovely, slightly nutty, flavour works really well for this delicious savoury supper. Onions are also a good source of prebiotic inulin, which is food for our beneficial gut flora.
Nutritional Information for the whole recipe: 1,934 calories 80g fat 51g protein 18g sugar
Nutritional Information for th e whole recipe: 2580 calories 56g fat 18g protein 312g sugar
Red Onion Tarte Tatin
As well as pain au choc, we’ ll teach you how to bake gluten free choux pastry and turn it into indulgent eclairs. We’ ll also make pear and chocolate frangipane tarts fit for the finest afternoon tea.
Delicious Recipes that your customers will love
all deliciously gluten free!
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G luten Free Eclairs y r t s a P e t a l o c o h C Fruit Tarts wit h
e. are simple and effectiv at th es qu ni ch te g lin the d hand d a fail yet.To produce d along with rolling an ha en t bl no ur ve flo ha a e d w pe d lo an ve s I have de on our course on what it is for – em g in th h nd ac pe te de e w ur e flo us of ca d blen I know they are be ires slight changes, the GF pastry, come on a e qu ak re m gs in to th w nt ho n re ar ffe le di r raws.To best results fo the blend in cheese st of rt pa as od go ry ve lutely teff flour is pastry and it was abso lass Download e C r at ol te as oc M ch e ee th fr y bu en ut or ied a gl course mmery fruit tarts, I tr su tle lit e pl sim e es th ly minutes to make. on For s ke ta d an e pl sim ly real delicious. The filling is Nutritional Information for complete recipe: Calories: 2636kcal / Carbohydrates: 200g / Fat: 189g / Protein 34g
Delicious Recipes that your customers will love
Breakfast Baking course all deliciously gluten free!
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s n i f f u M t s a f k a Bre
If you are interested in this course and / or any of our other gluten free baking courses please contact us on Tel: 01423 567744 or email deborah@glutenfreebaking.co.uk. Nutritional Information for complete recipe: Calories: 894kcal Carbohydrates: 112g Fat: 35g
Breakfast Pancakes
I first went to America when I was sixteen back in the 70’s.There was a much bigger difference between the two cultures then, especially the food culture -their food seemed really different to ours. I thought pancakes and maple syrup for breakfast was an 21 amazing idea!
Delicious Recipes that your customers will love
Afternoon Tea course all deliciously gluten free!
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Lemon Short bread
I have a large lemon balm plant in the front garden which has a gorgeous sce nt when you rub it between your fingers. I’ve used it before in a Madeira cake and I thought that it might add a lovely flavour to shortbread. I also discovered that, like many herbs, it has medicinal uses. It is calming and can be used to reduce str ess (Kennedy et al 2004). I don’t think the re is enough in shortbread to make a difference to your stress levels, but it tastes delicious anyway.
Nutritional Information for complete recipe: Calories: 901kcal Carbohydrates: 202g Fat: 79g Protein: 16g
Nutritional Information for the whole recipe: 1799 calories 96g fat 57g protein 0g sugar
Cheese & Red Onion Muffins
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e k a c it u r F d e s u f n I Tea e with a In Yorkshire, we eat fruitcak .This is piece of Wensleydale cheese combia great fruitcake for just that a good nation. It’s very easy to make one gluten free fruitcake and this makis my favourite recipe. I think s it ing it with Yorkshire tea make eps the even more traditional and ke lly. moisture content up beautifu Nutritional Information for whole recipe: 3329 calories 128g fat 47g protein 315g sugar
the
G luten Free F lapjack
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Nutritional Information for the whole recipe: 2244 calories 129g fat 39g protein 129g sugar
I love a good flapjack and have been sea rching for a way to make them healthi er. Unfortunately, when I tried to make them without golden syrup, the y came out like granola, so I decided tha t the golden syrup had to stay. I have mitigated this by adding drie d fruit and seeds for the nutritional ben efits. Dried apricots are a really good source of vitamin a and potass ium and pumpkin seeds contain Omega 3 fatty acids, lots of vitamin K and amazing amounts of many differe nt minerals, particularly magnesium and manganese. If you are cooking gluten free, it is imp ortant to buy gluten free oats.
Chocolate Cookies I get asked a lot for cookie recipes, because it is hard to find a good gluten free cookie out there. A cookie should be slightly soft, otherwise it’s a biscuit! This one works beautifully, you can make them slightly bigger if you want but they should always be under rather than overbaked. If you can’t face eating the whole lot (!) you can always freeze half the dough and bake them another time. When you are buying the ingredients, read the labels carefully. A lot of cocoa powder and chocolate is labelled “may contain gluten”. I find this very frustrating as I wonder - can I risk it? It’s probably OK, but it might not be. I usually err on the side of caution as I don’t want to make anybody ill. Lindt and Waitrose are fine, Sainsbury’s and Asda Extra Special are not OK for coeliacs. But regular Sainsbury’s cocoa powder is gluten free! There’s no logic, so stock up when you know a particular brand is safe. Or buy both online - Innovative Solutions sell lovely cocoa powder and chocolate chips that are guaranteed to be gluten free.
Nutritional Information for the whole recipe: 2515 calories 122g fat 32g protein 149g sugar
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To discuss what you would like for your gluten-free for food service package, contact ian@glutenfreebaking.co.uk or call 01423 567744 / 07988 009038
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