Ingredient: Bob's Red Mill Gluten Free 1-1 Baking flour

Pecan Pumpkin Muffins

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Pecan Pumpkin Muffins
A great halloween bake. Gluten free, dairy free, vegan, sweetened only with maple syrup. The glaze makes a decadent addition, but they are delicious without if you are looking for a lower sugar bake. These muffins are best eaten on the day of baking. You can freeze them (without the glaze).
Course Baking
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
For the muffins
  • 300 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 2 tsp Gluten free baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground All Spice
  • 1 tsp Ground Ginger
  • 100 ml Almond Milk
  • 425 g Pumpkin Puree
  • 100 ml Rapeseed oil
  • 120 ml Maple Syrup
  • 36 whole Pecan Nuts
For the glaze
  • 100 g Icing sugar
  • 100 ml Maple Syrup
  • 0.5 tsp Ground Cinnamon
Course Baking
Prep Time 5 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
For the muffins
  • 300 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 2 tsp Gluten free baking powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground All Spice
  • 1 tsp Ground Ginger
  • 100 ml Almond Milk
  • 425 g Pumpkin Puree
  • 100 ml Rapeseed oil
  • 120 ml Maple Syrup
  • 36 whole Pecan Nuts
For the glaze
  • 100 g Icing sugar
  • 100 ml Maple Syrup
  • 0.5 tsp Ground Cinnamon
Instructions
  1. Combine all the dry ingredients, add the pumpkin puree.
  2. Add the wet ingredients.
  3. Mix until well combined.
  4. Place the mixture into 12 muffin cases. Top each with 3 pecans.
  5. Bake at 180 degrees for 18-20 minutes, until an inserted skewer comes out clean. Allow to cool.
  6. Mix the icing, maple syrup and cinnamon for the glaze. Drizzle over the muffins (or leave without if you prefer).
  7. Enjoy!
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Gluten and Dairy Free Lemon & Coconut Cupcakes

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Gluten and Dairy Free Lemon & Coconut Cupcakes
These little cakes are full of flavour and make a great family bake. The 'all in one' method is quick and easy!
Servings
cupcakes
Ingredients
For the sponge
  • 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 220 g Coconut sugar
  • 220 g Coconut and almond butter Or any dairy free spread
  • 3 Large Organic eggs
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Gluten free baking powder
  • 1 tsp Vanilla Extract
  • 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
  • 250 g Icing sugar
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Lemon zest
Servings
cupcakes
Ingredients
For the sponge
  • 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 220 g Coconut sugar
  • 220 g Coconut and almond butter Or any dairy free spread
  • 3 Large Organic eggs
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Gluten free baking powder
  • 1 tsp Vanilla Extract
  • 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
  • 250 g Icing sugar
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Lemon zest
Instructions
  1. Prepare the ingredients
  2. Combine all the cake ingredients in a mixer at medium speed for 2-3 minutes
  3. Spoon evenly into cup cake cases
  4. Bake at 180 degrees for 12-14mins until risen and golden brown
  5. Mix the icing sugar with the coconut milk until it is a smooth but thick consistency
  6. Spoon the icing on top of the cooled cakes and sprinkle with the lemon zest
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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 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 Spiced Sweet Potato Pie

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Gluten Free Spiced Sweet Potato Pie
A twist on the classic pumpkin pie. We used sweet potato in this delicious gluten free bake, it's easier to find in the UK and tastes that little sweeter than the original.
Course Dessert
Prep Time 60 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the pastry
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 180 g Chilled Butter
  • 6 tbs Ice Cold Water
  • 1 pinch Salt
For the filling
  • 500 g Sweet Potato
  • 125 g butter
  • 200 g Soft Light Brown Sugar
  • 125 ml Condensed Milk
  • 2 eggs
  • 1 tsp Mixed Spice
  • 1 tsp Cinnamon
  • 1 tsp Vanilla essence
Course Dessert
Prep Time 60 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the pastry
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 180 g Chilled Butter
  • 6 tbs Ice Cold Water
  • 1 pinch Salt
For the filling
  • 500 g Sweet Potato
  • 125 g butter
  • 200 g Soft Light Brown Sugar
  • 125 ml Condensed Milk
  • 2 eggs
  • 1 tsp Mixed Spice
  • 1 tsp Cinnamon
  • 1 tsp Vanilla essence
Instructions
For the pastry
  1. Add the gluten free flour and salt to a large mixing bowl and combine. Add the diced chilled butter and work in gently with a fork. Bring together with as much cold water as you need to form a dough.
  2. Transfer the dough into a piece of plastic wrap and chill for 30 minutes. Roll out between two pieces of cling film and transfer to line your pie dish.
For the filling
  1. Boil the sweet potato whole in skin for 40 to 50 minutes until soft. Run cold water over the sweet potato, and remove the skin.
  2. Preheat oven to 180 C.
  3. Break apart the sweet potato in a bowl. Add the butter, and mix well with mixer. Stir in sugar, milk, eggs, mixed spice, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into prepared pastry base.
  4. Bake in the preheated oven for 55 to 60 minutes, or until knife inserted in centre comes out clean. Serve with a dollop of cream.
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Gluten Free Bakewell Tart

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Gluten Free Bakewell Tart
We were inspired by last week's bake off to create a gluten free version of Mary Berry's classic bakewell tart! It was easy with Bob's Red Mill Gluten Free 1-1 Baking flour - the pastry was so light and flaky. Yum!
Course Dessert
Prep Time 90 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the jam
  • 200 g Raspberries
  • 200 g Jam sugar
For the pastry
  • 225 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 150 g butter chilled
  • 25 g Icing sugar
  • 1 large Egg beaten
For the filling
  • 150 g butter
  • 150 g Ground almonds
  • 150 g Caster sugar
  • 1 large Egg beaten
  • 1 tsp Almond extract
For the icing
  • 300 g Icing sugar
  • 1 tsp Almond extract
  • 1 tsp Pink food colouring
Course Dessert
Prep Time 90 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the jam
  • 200 g Raspberries
  • 200 g Jam sugar
For the pastry
  • 225 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 150 g butter chilled
  • 25 g Icing sugar
  • 1 large Egg beaten
For the filling
  • 150 g butter
  • 150 g Ground almonds
  • 150 g Caster sugar
  • 1 large Egg beaten
  • 1 tsp Almond extract
For the icing
  • 300 g Icing sugar
  • 1 tsp Almond extract
  • 1 tsp Pink food colouring
Instructions
For the jam
  1. Put the raspberries in a saucepan and bash them with a masher. Add the sugar and bring to the boil for 4 minutes. Leave to cool.
For the pastry
  1. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 1-2 tablespoons cold water, mixing to form soft dough.
  2. Roll out the dough between two sheets of cling film. This really helps when handling gluten free pastry - and will stop it tearing! Line your fluted flan tin and chill for 30 minutes.
  3. Preheat the oven to 200 degrees. Blind bake the pastry case for 15 minutes (using baking beans), then for another 5 minutes with no baking beans.
Fill the base
  1. Spread a thin layer of jam over the base.
  2. Cream the butter and sugar add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case.
  3. Bake for 35 minutes at 180 degrees.
  4. When cooled, cover with the white icing. Pipe pink lines on the surface and use a cocktail stick to create the feathered design.
  5. Enjoy with a cup of tea, and get someone else to do the washing up!
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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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