Thanks to my readers I started using White Wings glutenfree flours which are perfect. The trick to baking a cake with glutenfree flour is finding the right flour and leaving your cake to cool before you slice it
Retro Mummy — baking and making with my family of 7
if you are making the old school way or without a thermomix then start with the base and melt your butter and stir in the flour and sugar and press into the lined lamington tin
Retro Mummy — baking and making with my family of 7
Indulge by Rowie Dillon contains a recipe for a glutenfreeLemon and Saffron Tea Cake (which can be made dairy free by using margarine, or in my case, vegetable oil)
GlutenFree Stone Fruit Tart. Ingredients. Method - ConventionalPreheat oven to 180 degrees celcius. Line a 20cm springform tin with baking paper and lightly grease the sides
In a medium bowl, toss together berries, lemon juice, lemon zest, and tapioca starch. 2 tablespoons lemon juice. 1 teaspoon lemon zest (from 1 large lemon). 1 cup rolled oats (gluten-free certified if necessary)
It does not go stale, and to my personal taste the tart is at its best on the second and third days when the flavours of vanilla, lemon and cherry come through
Cooking Without Gluten | Gluten-free cooking without compromise
Zingy little, tart bites of tangy goodness. GlutenFree. Just be sure and keep these in the freezer as the topping goes a touch runny if left in the fridge
mini gluten-freelemon thyme almond cakes was the answer. mini almond lemon thyme cake. I love all things citrus, so it only makes sense that I love this herb called lemon thyme, with its refreshing fragrance and flavour, reminiscent of lemon zest, but with an additional, elusive herbal allure
A lovely Mum from our old school, Nayara sent me the recipe for this raw, vegan, gluten & refined sugar free chocolate tart saying that it was a crowd pleaser and a favourite in her house
Blood Orange Tart with an almond base (glutenfree). But with a bowl of sorbet chilling in the freezer I still had a lot of blood orange quarters peeled and pipped and waiting for another creation
The filling is delicious though, so the crust recipe I’ve listed is the same as the one for the glutenfree quiche base from waaaaaaaaaay back in the early days of MamaBake
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