Ingredient: Ground almonds

Crumble Topped Gluten Free Mince Pies

Blending your own flour mix can lead to the most authentic gluten-free baking.

This ‘pie crust’ recipe courtesy of Bob’s Red Mill uses a blend of two naturally gluten-free flours and a gluten-free starch.

Sorghum adds a subtle sweet taste to the pastry. The ancient grain millet adds a mild flavour and helps form a good crumb texture. Tapioca starch is extracted from the cassava root; it acts as a binding agent and stops the pastry crumbling.

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 Crumble Topped Gluten Free Mince Pies
We recommend batch cooking these beauties and freezing for the month ahead. Trust us, they will disappear quickly even amongst non coeliac friends and family!
Course Baking, Christmas
Servings
Pies
Ingredients
For the pastry
  • 85 g Sorghum Flour
  • 45 g Tapioca Starch
  • 30 g Millet Flour
  • 0.5 tsp Salt
  • 110 g vegetable shortening
  • 1 tsp White wine vinegar
  • 75 ml Water
For the filling and crumble topping
  • 1 jar Gluten free mincemeat
  • 25 g Ground almonds
  • 25 g flaked almonds
  • 25 g soft brown sugar
  • 25 g Melted dairy free spread
Course Baking, Christmas
Servings
Pies
Ingredients
For the pastry
  • 85 g Sorghum Flour
  • 45 g Tapioca Starch
  • 30 g Millet Flour
  • 0.5 tsp Salt
  • 110 g vegetable shortening
  • 1 tsp White wine vinegar
  • 75 ml Water
For the filling and crumble topping
  • 1 jar Gluten free mincemeat
  • 25 g Ground almonds
  • 25 g flaked almonds
  • 25 g soft brown sugar
  • 25 g Melted dairy free spread
Instructions
  1. In a food processor, combine the sorghum flour, millet flour, tapioca starch and salt.
  2. Add the vegetable shortening and blitz to a coarse crumbed texture.
  3. Sprinkle on the vinegar, and enough water to form a dough when pulsed.
  4. Gather into a ball, wrap in Clingfilm and refrigerate for 15minutes.
  5. Roll out between two sheets of clingfilm until around 3-4mm thick, cut out 10 circles using a fluted cutter.
  6. Place circles into a greased muffin tin, and top with a generous heaped teaspoon of mincemeat.
  7. Mix all the crumble ingredients together, and place on top of the mince pie.
  8. Bake for 20minutes at 180oC. Leave to cool.
  9. Enjoy your bake with a glass of mulled wine!
Recipe Notes

Gluten free baking tip: to avoid waste when blending different flours, seal the leftovers in an air tight bag and store them in your freezer!

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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 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.
Recipe Notes

Check out the original recipe here. 

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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 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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