Ingredient: Baking powder

Swedish Overnight Oat Pancakes

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Swedish Overnight Oat Pancakes
Using wholegrain oats makes a healthy, lower glycemic index pancake. They are gluten and dairy free and super delicious! If you don't have time to soak overnight, anything over 30 minutes is fine!
Course Breakfast
Cuisine International
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 150 g Semper Organic Gluten Free Oats
  • 300 ml Dairy free milk We used Coconut milk
  • 1 tbsp Freshly squeezed lemon juice
  • 60 g Bob's Red Mill Oat flour
  • 60 g Gluten free plain flour
  • 1 tsp Baking powder
  • 2 medium Free-range eggs
  • 4 tbsp Melted dairy free spread We used Avocado oil spread
  • 2 tbsp Caster sugar
Course Breakfast
Cuisine International
Prep Time 30 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 150 g Semper Organic Gluten Free Oats
  • 300 ml Dairy free milk We used Coconut milk
  • 1 tbsp Freshly squeezed lemon juice
  • 60 g Bob's Red Mill Oat flour
  • 60 g Gluten free plain flour
  • 1 tsp Baking powder
  • 2 medium Free-range eggs
  • 4 tbsp Melted dairy free spread We used Avocado oil spread
  • 2 tbsp Caster sugar
Instructions
  1. Combine oats, lemon juice, and coconut milk in a bowl. Soak overnight in the fridge.
  2. After soaking, stir in the flour, sugar, baking powder, eggs and melted butter.
  3. The batter should be of dropping consistency, add more milk if required.
  4. Fry in a non stick pan for 2-3 minutes.
  5. Turn and fry the other side.
  6. We served ours with fresh berries tossed in lemon juice and maple syrup. They would also be delicious with almond butter and banana.
  7. Enjoy your breakfast!
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Gluten Free Havreflarn (Swedish Oatmeal Cookies)

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Gluten Free Havreflarn (Swedish Oatmeal Cookies)
These oatmeal cookies are a traditional recipe from Sweden. They are so light and delicious and harness the natural goodness of oats. Serve with a cup of tea or coffee.
Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 6 minutes
Servings
cookies
Ingredients
  • 40 g Plant based spread We used avocado spread
  • 90 g Semper Organic Gluten Free Oats You can buy these from Ocado
  • 80 g Caster sugar
  • 1 medium Egg
  • 1 heaped tbs Ground almonds
  • 1 heaped tbs Plain flour We used Bob's Red Mill Oat Flour
  • 1 tsp Baking powder
Course Dessert
Cuisine International
Prep Time 5 minutes
Cook Time 6 minutes
Servings
cookies
Ingredients
  • 40 g Plant based spread We used avocado spread
  • 90 g Semper Organic Gluten Free Oats You can buy these from Ocado
  • 80 g Caster sugar
  • 1 medium Egg
  • 1 heaped tbs Ground almonds
  • 1 heaped tbs Plain flour We used Bob's Red Mill Oat Flour
  • 1 tsp Baking powder
Instructions
  1. Prep your ingredients. Preheat oven to 220 C and grease two baking trays.
  2. Melt the spread and pour over the oats and mix.
  3. Combine with the sugar, egg, almonds, flour & baking powder, mix well.
  4. Spoon the mixture onto the baking tray, spaced well apart.
  5. Bake in preheated oven for about 6 minutes.
  6. Cool and serve.
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Gluten Free Vegan St. Clement’s Loaf Cake

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Vegan St Clements Loaf Cake
This fresh and zingy cake is a perfect Easter bake to share with friends. What’s more it is gluten free, wheat free, dairy free and egg free!
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Loaf
Ingredients
For the cake
  • 500 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 400 g Caster sugar
  • 2 tsp Baking powder
  • 2 whole Lemons Zested and juiced
  • 200 ml Rapeseed oil
  • 250 ml Cold water
For the icing
  • 150 g Icing sugar
  • 1/2 whole Lemon juiced
  • 2 tbsp Candied orange peel
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Loaf
Ingredients
For the cake
  • 500 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 400 g Caster sugar
  • 2 tsp Baking powder
  • 2 whole Lemons Zested and juiced
  • 200 ml Rapeseed oil
  • 250 ml Cold water
For the icing
  • 150 g Icing sugar
  • 1/2 whole Lemon juiced
  • 2 tbsp Candied orange peel
Instructions
  1. Preheat oven to 180C. Grease a loaf tin with rapeseed oil.
  2. Combine the flour, sugar, baking powder and zest, add the juice, oil and water and mix thoroughly until smooth.
  3. Pour into the tin and bake for 60 minutes – you may need to cover the top after 30 minutes to prevent it browning too much (just pop some tin foil over the cake).
  4. Cool before icing.
  5. Mix the icing sugar with lemon juice until you get a thick icing, cover the cake and decorate with the candied orange peel.
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Gluten Free Beetroot Brownies

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Gluten Free Beetroot Brownies
Another recipe from a German gluten free blog we love - foodoase.de. They use Bob's Red Mill 1:1 Baking Flour. These brownies have a secret healthy ingredient - beetroot which adds a deep earthy sweetness and subtle hint of red.
Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Brownies
Ingredients
  • 200 g Beetroot Cooked, peeled and finely grated
  • 100 g Dark chocolate melted
  • 100 g Dark chocolate chopped
  • 100 g Margarine melted
  • 80 g Coconut blossom sugar we got ours from Nutriseed.co.uk
  • 2 tsp Vanilla Extract
  • 4 medium Free-range eggs
  • 100 g Ground almonds
  • 80 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 1 tsp Baking powder
Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Brownies
Ingredients
  • 200 g Beetroot Cooked, peeled and finely grated
  • 100 g Dark chocolate melted
  • 100 g Dark chocolate chopped
  • 100 g Margarine melted
  • 80 g Coconut blossom sugar we got ours from Nutriseed.co.uk
  • 2 tsp Vanilla Extract
  • 4 medium Free-range eggs
  • 100 g Ground almonds
  • 80 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 1 tsp Baking powder
Instructions
  1. Beat the sugar and margarine in a mixer until frothy, add the eggs one at a time while beating. Add the other ingredients and combine well to form a batter.
  2. Line your baking tin, add the batter and bake at 180 degrees for 35 minutes.
  3. Slice once cooled.
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Gluten Free, Low Carb Apple & Oat Cheesecake

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Gluten Free, Low Carb Apple & Oat Cheesecake
This is a recipe from our fellow gluten free bloggers at kochtrotz.de. Their 'Apfel und Quark Auflauf' uses Bob's Red Mill Oat flour, so we had to try it ourselves!
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Slices
Ingredients
  • 1 medium Unwaxed lemon zested and juiced
  • 4 medium Free-range eggs
  • 50 g Stevia
  • 50 g Coconut blossom sugar We got ours from nutriseed.co.uk
  • 500 g Quark
  • 1 pinch Salt
  • 2 tsp Baking powder
  • 80 g Bob's Red Mill Oat flour
  • 3 medium Cooking apples
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Slices
Ingredients
  • 1 medium Unwaxed lemon zested and juiced
  • 4 medium Free-range eggs
  • 50 g Stevia
  • 50 g Coconut blossom sugar We got ours from nutriseed.co.uk
  • 500 g Quark
  • 1 pinch Salt
  • 2 tsp Baking powder
  • 80 g Bob's Red Mill Oat flour
  • 3 medium Cooking apples
Instructions
  1. Juice and zest the lemon.
  2. Whisk the eggs, stevia and coconut sugar in a mixer for 5 minutes until pale and thick.
  3. Meanwhile, line a circular cake tin and peel, core and slice your apples.
  4. Add the flour, quark, baking powder, lemon juice and zest into the egg mixture and continue to whisk for a further 3 minutes.
  5. Place a layer of apple segments in the base of your tin, top with the batter, then with another apple layer. Sprinkle with coconut sugar and bake for 35 minutes at 180 degrees.
  6. Enjoy!
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Gluten Free Chocolate Orange Christmas Cake

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Gluten Free Chocolate Orange Christmas Cake
This recipe is an adaptation of Nigella's chocolate fruit cake (making it gluten-free and orange flavoured!). As Christmas cake contains very little flour it's really simple to make it gluten free, especially with Bob's Red Mill Gluten Free 1:1 baking flour. You just need to replace wheat flour with 1:1 baking flour in any recipe to the same ratio! Happy gluten-free baking this Christmas.
Course Baking, Christmas
Prep Time 60 minutes
Cook Time 1.5-2 hours
Servings
20cm round cake
Ingredients
  • 300 g dried prunes
  • 375 g dried mixed fruit
  • 100 g dried candied peel
  • 175 g dark muscovado sugar
  • 175 ml honey
  • 125 ml cointreau
  • 3 single oranges juice and zest
  • 4 tablespoons cocoa
  • 2 tsp Mixed Spice
  • 175 g butter
  • 3 large eggs beaten
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 75 g Ground almonds
  • 1 shot espresso
  • 0.5 tsp Baking powder
  • 0.5 tsp bicarb soda
Course Baking, Christmas
Prep Time 60 minutes
Cook Time 1.5-2 hours
Servings
20cm round cake
Ingredients
  • 300 g dried prunes
  • 375 g dried mixed fruit
  • 100 g dried candied peel
  • 175 g dark muscovado sugar
  • 175 ml honey
  • 125 ml cointreau
  • 3 single oranges juice and zest
  • 4 tablespoons cocoa
  • 2 tsp Mixed Spice
  • 175 g butter
  • 3 large eggs beaten
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 75 g Ground almonds
  • 1 shot espresso
  • 0.5 tsp Baking powder
  • 0.5 tsp bicarb soda
Instructions
  1. Preheat the oven to 150°C. Double line your 20cm round cake tin.
  2. Put the fruit, butter, sugar, honey, cointreau, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
  3. Let the mix cool. Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda and combine.
  4. Pour into your prepared cake tin and bake for 1.5-2 hours until a skewer inserted comes out clean.
  5. Store wrapped in baking paper in an airtight container.
Recipe Notes

Check out how we decorated this cake here.

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Gluten Free Oat Muffins

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Gluten Free Oat Muffins
Course Desert
Servings
Muffins
Ingredients
  • 100 g Brown Sugar
  • 120 ml Vegetable Oil
  • 90 g Bob's Red Mill GF Quick Oats
  • 1 tsp Vanilla Extract
  • 240 ml Plain Yogurt
  • 1 tsp Baking Soda
  • 120 g Bob's Red Mill GF All Purpose Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan Gum
Course Desert
Servings
Muffins
Ingredients
  • 100 g Brown Sugar
  • 120 ml Vegetable Oil
  • 90 g Bob's Red Mill GF Quick Oats
  • 1 tsp Vanilla Extract
  • 240 ml Plain Yogurt
  • 1 tsp Baking Soda
  • 120 g Bob's Red Mill GF All Purpose Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan Gum
Instructions
  1. Preheat oven to 180°C. Lightly grease a 12-cup muffin pan or use foil liners; set aside.
  2. 

In a blender container, grind gluten-free quick oats until the consistency of oat bran. Measure 90g and set aside.


  3. In a large bowl, beat together the egg, brown sugar, and oil. Stir in the oat bran and vanilla.
  4. In a separate bowl, mix together the yogurt and baking soda; set aside.


  5. Sift together the gluten free all purpose flour, baking powder, salt, and xanthan gum. Add to the egg-sugar mixture alternately with the yogurt mixture.


  6. Fill the muffin cups and bake for 20-25 minutes, until the muffins are lightly browned. Remove from the pan and cool on a wire rack. Makes 12 muffins.
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Gluten Free Vanilla Choc Chip Tray Bake

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Vanilla Choc Chip Tray Bake
By popular demand, here is the recipe for our Vanilla Choc Chip Tray Bake that we often sample at shows. Courtesy of Glutenfree4kids, do check out their website www.glutenfree4kids.com
Course Dessert
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
squares
Ingredients
  • 150 g Unsalted butter at room temperature
  • 175 g Caster sugar
  • 3 medium Free-range eggs
  • 1 tsp Vanilla essence
  • 140 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Salt
  • 50 ml Buttermilk
  • 75 g Chocolate chips
Course Dessert
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
squares
Ingredients
  • 150 g Unsalted butter at room temperature
  • 175 g Caster sugar
  • 3 medium Free-range eggs
  • 1 tsp Vanilla essence
  • 140 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Salt
  • 50 ml Buttermilk
  • 75 g Chocolate chips
Instructions
  1. Preheat the oven to 170 oC. Brush a rectangular baking tin measuring 20cm x 30 cm with a little vegetable oil.
  2. Cream the butter and sugar until pale and light. Gradually add the eggs, bit by bit, beating vigorously in between each addition. The mixture should look like mayonnaise.
  3. Add the vanilla essence, followed by the flour, baking powder, salt and buttermilk. Mix gently to combine.
  4. Pour the batter into the greased tin and scatter the chocolate chips on top.
  5. Bake for 20 – 25 minutes until well risen and golden.
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Gluten Free Chocolate Buttermilk Cupcakes

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Gluten Free Chocolate Buttermilk Cupcakes
Course Desert
Cuisine International
Servings
Cupkakes
Ingredients
  • 3/4 cup GF 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened
  • Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted butter
  • 6 Tbsp Buttermilk
  • 1 Egg White
Course Desert
Cuisine International
Servings
Cupkakes
Ingredients
  • 3/4 cup GF 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened
  • Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted butter
  • 6 Tbsp Buttermilk
  • 1 Egg White
Instructions
  1. Preheat oven to 350°F. Line muffin tin with paper liners.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt, set aside.
  3. Combine cocoa powder and hot water in
  4. the bowl of a mixer and whisk until a thick paste forms.
  5. Add egg and egg white and mix to combine.
  6. Add melted butter and buttermilk and whisk until smooth.
  7. Add flour mixture and mix to combine.
  8. Portion batter into prepared muffin tin.
  9. Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17–20 minutes.
  10. Let cool completely (about 30 minutes) before frosting.
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French Madeleine Cakes

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French Madeleine Cake
Bake a batch of these buttery little French cakes to have with a cup of tea or coffee!
Servings
madeleines
Ingredients
  • 2 Free-range eggs
  • 100 g Sugar or alternative such as Coconut Sugar
  • 100 g Bob’s Red Mill “1-To-1” Flour plus extra for dusting
  • 1 Unwaxed lemon juice and zest
  • ¾ tsp Baking powder
  • ½ tsp Vanilla essence
  • 100 g Unsalted butter melted and cooled slightly, plus extra for greasing
Servings
madeleines
Ingredients
  • 2 Free-range eggs
  • 100 g Sugar or alternative such as Coconut Sugar
  • 100 g Bob’s Red Mill “1-To-1” Flour plus extra for dusting
  • 1 Unwaxed lemon juice and zest
  • ¾ tsp Baking powder
  • ½ tsp Vanilla essence
  • 100 g Unsalted butter melted and cooled slightly, plus extra for greasing
Instructions
  1. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake a little flour to coat, tapping out the excess.
  2. Whisk together the eggs and the sugar alternative in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
  3. Bake for 8-10 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.
  4. Bakes 12 - 16 madeleines.
Recipe Notes

Equipment: You will need a 12 or 16 cup Madeleine baking tray.

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