Ingredient: Unsalted butter

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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