This is Gluten-free E-Book

Victoria Hall

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2017

Beschreibung

Whether you lead a gluten-free lifestyle, need to cater for a friend who is gluten-free or coeliac, or want to try something different, this book will prove useful for anyone looking to bake without gluten.

Leseprobe

This is

GLUTEN-FREE

This is

GLUTEN-FREE

Delicious gluten-free recipes to bake it better

VICTORIA HALL

Photography by Adrian Lawrence

Senior designer Sonya nathoo

Commissioning editor Stephanie Milner

Head of Production Patricia Harrington

Art director Leslie Harrington

Editorial director Julia Charles

Publisher Cindy Richards

Food stylists Victoria Hall and Jack Sargeson

Prop stylists Jennifer Kay and Luis Peral

Indexer Vanessa Bird

First published in 2017 by

Ryland Peters & Small

20–21 Jockey’s Fields, London WC1R 4BW and

341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text copyright © Victoria Hall 2017

Design and photographs copyright ©

Ryland Peters & Small 2017

ISBN: 978-1-84975-811-6

eISBN: 978-1-78879-010-9

Printed in China

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

Disclaimer:

The views expressed in this book are those of the author but they are general views only and readers are urged to consult a relevant and qualified specialist or physician for individual advice before beginning any dietary regimen. Ryland Peters & Small hereby exclude all liability to the extent permitted by law for any errors or omissions in this book and for any loss, damage or expense (whether direct or indirect) suffered by a third party relying on any information contained in this book. You should always consult your physician before changing your dietary regimen.

Notes:

• Successful gluten-free baking requires accuracy in measuring ingredients. Some ingredients used within the recipes in this book are accurate to the nearest gram, millilitre and quarter-ounce. You should invest in good-quality digital scales for weighing ingredients and for best results.

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for convenience; however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are large (UK) or extra-large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• When a recipe calls for baking powder, bicarbonate of/baking soda and other such standard baking ingredients, check that they have been manufactured in a gluten-free environment.

• There are certain healthy risk associated with whipped cream so always practice food safety by using fresh cream before it’s expiry date and covering and storing prepared cakes and desserts in the fridge until ready to serve.

• To sterilize preserving jars, wash them in hot, soapy water and rinse in boiling water. Preheat the oven to 160°C (325°F) Gas 3. Dry the jars well with a clean kitchen cloth, then put into the oven, on a baking sheet for 10 minutes. Remove and allow to cool before filling. Alternatively, if you have a dishwasher, empty it completely and then run the jars through on the highest heat setting. Remove just before filling. Sterilize the lids for 5 minutes, by boiling or according to the manufacturer’s instructions. Jars should be filled and sealed while they are still hot.

Contents

Introduction

Basic Ingredients

Equipment and Storage

Basic Techniques

Basic Pastry

Fillings and Sauces

Small Bakes and Cupcakes

Larger Cakes

Perfect Pastry

Delicious Desserts

Savoury Bakes

Suppliers and Resources

Index

Acknowledgments

introduction

I’m sure I can’t remember the first time I baked a cake. I, like most, have vivid recollections of baking with my Mum and sisters on rainy afternoons and I can recall some spectacular birthday cakes from my childhood, but I didn’t grow up harbouring ambitions to become a baker. Baking was, honestly, a very occasional activity.

Discovering that I could no longer eat gluten during my first year of university changed all that. Suddenly, I couldn't just shop and eat with abandon and instead found myself spending hours in the supermarket deciphering ingredients labels, only to be disappointed at just how many things I could no longer enjoy. It was 2005 and the ‘free-from’ offerings were scarce. Surrounded by friends in student digs tucking into shop-bought sweet treats, I realised that if I too wanted to indulge, I was going to have to do something about it myself.

With a forgiving lecture schedule, and plenty of willing guinea-pigs, my student kitchen quickly became a testing ground for cakes, cookies, muffins, brownies and traybakes. Friends knew that whatever the day, there’d be something either just about to go into, or just about to come out of the oven. At one stage, I covered an entire wall of our kitchen with recipes torn from cookery magazines that I wanted to adapt over the coming semesters. For a decade, baking was an almost daily pasttime. I didn’t need a reason, I just loved the challenge of mastering a recipe and making it gluten-free. I had developed something of an obsession.

Despite completing my training as a speech and language therapist and taking a role in London, it was becoming obvious that my passion lay elsewhere. After a particularly industrious Saturday in the kitchen, resulting in three types of cupcakes, baked for no real reason at all, a quiet suggestion; ‘Why don’t you try to sell these cakes?’ was enough to spark an ambitious plan. I looked into how and where I could sell my cakes and subsequently set up an online cupcake business, which swiftly took off and soon, I was delivering gluten-free cupcakes to Whole Foods Market three times a week and running stalls at pop-up food markets.

Working full-time, baking almost every night and delivering most mornings, it didn’t take long for me to realize I needed to seriously focus on one or the other. Baking won, hands down, and I set up a fully fledged 100% gluten-free restaurant. The risk of cross-contamination when eating out was too serious an issue to ignore, there was a clear gap in the market and one can’t live on cake alone. After finding a beautiful Victorian townhouse in the centre of Leeds, back in my home county of Yorkshire, and instantly falling in love with it, I handed in my notice, dedicated over a year to perfecting my baking, and enrolled in a cookery course at Leith’s. My parents were unbelievably supportive and it’s thanks to them that we opened 2 Oxford Place.

And oh, what a shock it was! Transitioning to baking full-time to run the restaurant meant budgets that forced me to develop recipes as efficient as they were tasty. And that worked. Every time. Very much in at the deep end and learning on the job, I was speaking every day to people with varied dietary requirements and hearing so often that their kitchens had become a battleground. Once easily navigated and commanded, they were now an environment full of hidden, hostile ingredients and a scene for unpredictable and often inedible results. Customers would ask daily for one recipe or another.

After about a year of running the restaurant, and with some critical acclaim under our belts, I got to thinking, wasn’t it about time to put pen to paper and finally respond properly to the customer demand for recipes? So here were are. I’m delighted to showcase a collection of my glutenfree baking recipes and I really hope that this book will prove a useful resource for anyone looking to bake without gluten. With a bit of practice, everything can be adapted, without compromise on taste or texture, I promise. But don’t just take my word for it – the proof is, as they say, in the pudding. Happy baking!

basic ingredients

It is the constant refrain of cookery shows and writers; the end result is only as good as the ingredients you put in. It’s true, but for baking this really doesn’t mean spending a fortune. In fact, as long as you use the right ingredients, you can buy budget and still produce amazing bakes. Not only this, but take care to use them properly. Fridge-cold butter just isn’t going to work in your cake, whether it is value range or handmade in the Alpine foothills. For baking without gluten there are a couple of specialist ingredients that need to become your store-cupboard staples. They are easy to find and used in small quantities; embrace them and you will see your treats transformed.

Baking powder

Essentially a mixture of sodium bicarbonate and cream of tartar, baking powder is used to aerate a mixture when heated. It is responsible for the rise in your cakes when they go into the oven. It is important to ensure that the baking powder you buy is gluten-free as they can be bulked with wheat starch. Any baking powders marked as ‘gluten-free’ or with only cornstarch/cornflour or rice flour listed as additions in the ingredients are absolutely fine.