GLUTEN FREE SPECIALTY ONLINE SHOP.
As those of you that have visited our website recently will see that I have become Gluten intolerant and its been a very interesting journey. I have been trying a miriad of products only to find that you end up with this claggy mess on your plate.
Well I am going to trial all products before they go up on my website so you can feel safe about the results you will be getting.
I would love your input as well, if you find a GREAT product I should know about please email me on and also I would love to hear your great recipes . I have just trialed "Orgran" puff pastry as I was feeling like home made pasties or apple turnovers. Well I purchased the packed dry mix, then read the instructions and it sat on my bench for a week as it was going to be a marathon to make. I had to mix wet and dry mixture then roll out then place butter between folder pastry reroll and freeze for 10 mins, repeat this 6 or 8 times then rest pastry. This is a nightmare for a busy person. But today I found time and I must say my pastry turned out like shortcrust not puff, so I will give it one more go and then make my decision.
I hope you all join me in this great journey and we can share many hints, products and recipes together, Here is my first one given to me by a wonderful client and yes I have baked it already - so quick and very tasty.
GLUTEN FREE SPONGE.
3/4 cup White Wings Cornflour
1 Tablespoon White Wings Custard Powder
1 .1/2 teaspoons of Gluten Free Baking Powder (lotus or Wards)
4 eggs - large
3/4 cup Castor Sugar
Pure Icing Sugar
Passion Fruit (for Icing)
Preheat the oven at 190 degrees Celsius.
Grease 2 round cake tins (8.5 inch) and line with greaseproof paper on the bottom.
Sift the cornflour, custard powder and baking powder five times- keep to the side.
Seperate the eggs, and place whites in a mixing bowl. Mix until fluffy, add half of the sugar and mix in. Add the remainder of sugar and mix in. Add beaten yolks and mix in,
BE AWARE NOT TO OVER MIX THE MIXTURE AT THIS STAGE.
With a knife fold in the dry ingredients (i would sift into the wet mixture)
Place half in each tin and place tins on middle shelf in oven and cook in a moderate oven (190) for approx 17mins. Cool in tins until warm and place on a wire rack.
Fill with whipped cream and ice with icing made from icing sugar and passionfruit.
ENJOY. please send me your favourite recipe