Christmas, Gluten free

Gluten free Christmas baking

I find it really hard to buy presents for men. And, I admit, that includes men that I love dearly, like my husband and my dad. This year, I’ve decided to do a frugal and largely homemade Christmas, and as my dad eats a gluten free diet due to coeliac disease, I’m going to do some Christmas baking for him!

I hear that it’s much easier to make gluten free bread in a bread maker, but as an experiment, I’m going to try without. I’ll let you know how it goes!

Gluten free bread

I spent a long time looking online for different recipes here. A lot of gluten free bread recipes seem to use coconut flour, but my dad really hates coconut, so those ones were out. I’m also not very good at anything involving kneading (especially at the moment, when my tiny tyrant might call me away at any moment!), so I tried to go for something that was just pour and go.

I also preferred the idea of using a proper gluten free recipe, rather than just one that substituted bread flour with gluten free bread flour. So I’ve cobbled together a few different recipes and come up with this. We’ll see!

  • 4 eggs
  • 1 cup of flaxseed
  • Half cup of ground almonds
  • 1tsp baking powder (gluten free, obviously)

Preheat oven to 200C.

Beat eggs together in one bowl. Mix the flaxseed, almonds and baking powder together in a second bowl. Add the beaten eggs in, and mix them all together thoroughly. It should have a slightly wet consistency, but not be too loose. (If you struggle to stir it together, add in a tablespoon or so of water, but I didn’t find that I needed this.)

Pour the mixture into a loaf tin, and pop it in the preheated oven for 20 minutes or so.

So… what was the verdict?

Um. Well. It looked quite good, although it didn’t really rise much. The texture was quite dense (maybe I should use some more baking powder next time), but the crumb did look like bread. It just tasted rather, well, rubbery.

My husband’s reaction? “It… has a slight taste of fish to it. Not in a bad way, though. It’ll be great covered in Marmite!”

Yeah. I may not gift this to my dad. I may have had more success using a breadmaker!

A bonus gluten free recipe: brownie cheesecake

Not knowing how the first one would turn out, I also decided to make something that I know works well. You can do this in gluten and gluten free versions – just substitute the gluten free flour for regular if you have a real hatred of free from products!

This is one of my favourite recipes ever. I’ve been making it for years – in fact, to check measurements and timings, I ended up looking at an old Facebook note from 2009! It’s easy and delicious, and tastes basically the same whether you use gluten free flour or regular.

The brownie 

  • 1 cup melted butter
  • 1.5 cups white sugar
  • 1.5 cups brown sugar (dark)
  • 1 tablespoon vanilla essence
  • 4 eggs
  • 1.5 cups plain gluten free flour
  • 1 cup cocoa powder
  • 1 teaspoon salt

Preheat oven to 175C.

Mix melted butter, sugar, and vanilla. Beat in eggs one at a time. Add flour, cocoa powder and salt. Stir until well blended.

The cheesecake

  • 220g cream cheese
  • 1/3 cup white sugar
  • 1 teaspoon vanilla essence
  • Chocolate chips

Whisk the cream cheese until it’s soft. Add sugar and vanilla essence. Whisk them together until smooth.

Spread brownie mixture into pan, smoothly. Dollop cheesecake on top, then swirl them together. Add chocolate chips.

Bake for around 35 minutes, until edges are puffy and centre is set. Try not to eat it all in one go!

*This is a sponsored post.

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