Gluten-Free Baking

Cooking for a family member or guest who is gluten intolerant is challenging enough, what more baking! As more people begin to find out they have adverse reactions to gluten, a protein found in wheat, barley and rye, they find themselves having to deny themselves of certain foods. But these recipes, which swap out all-purpose flour for clever ingredients, are so tasty no one’s going to miss anything!

Cooking for a family member or guest who is gluten intolerant is challenging enough, what more baking! As more people begin to find out they have adverse reactions to gluten, a protein found in wheat, barley and rye, they find themselves having to deny themselves of certain foods. But these recipes, which swap out all-purpose flour for clever ingredients, are so tasty no one’s going to miss anything!

Hazelnut & raspberry brownies (turn page for recipe).

Clever Bakes For Good Health

The gluten intolerant may suffer from bloating to migraines – but that doesn’t mean having to sacrifice delicious food. We show how you can have your cake and eat it too!

HAZELNUT & RASPBERRY BROWNIES

Prep 15 mins | Cook 40 mins | Serves 16

185 g butter

250 g dark chocolate, chopped

4 eggs, separated

½ cup brown sugar

1 tsp vanilla essence

½ tsp cream of tartar

¾ cup hazelnut meal

¾ cup hazelnuts, toasted, skins removed

125 g punnet raspberries, plus extra to serve

Cocoa powder, to serve

1. Preheat oven to moderate, 180 C. Line a 20 x 30-cm slice pan.

2. Combine butter and chocolate in a heatproof bowl. Melt over a saucepan of simmering water. Cool slightly.

3. Whisk yolks, half sugar and vanilla together until pale. Fold into the chocolate mixture.

4. Using an electric mixer, beat egg-whites with cream of tartar until soft peaks form. Gradually beat in remaining sugar until thick and glossy. Fold meringue and meal into chocolate mixture.

5. Scatter hazelnuts and raspberries over base of tray. Pour in batter. Bake 35 to 40 mins until just firm. Cool in pan. Serve dusted with cocoa and topped with extra raspberries.

GRAPE FRANGIPANE TARTS

Prep 20 mins + Chilling | Cook 30 mins | Makes 8

1 cup coconut flour

2 tbsps icing sugar

½ tsp gluten-free baking powder

80 g butter, chilled chopped, plus

80 g softened

1 egg

⅓ cup caster sugar, plus

2 tbsps extra

¼ tsp vanilla bean paste

1 egg

1 cup almond meal

¼ tsp cardamom, plus

¼ tsp estra

200 g grapes, halved, plus

100 g extra

2 tbsps water

1. Preheat oven to moderate, 180 C. Then grease 8 x 8-cm fluted tart pans.

2. Process flour, icing sugar and baking powder. Add butter, then process until mixture resembles breadcrumbs. Add egg to bind.

3. Roll dough to 4 mm thick. Line pans with pastry, chill 30 mins.

4. Beat butter, sugar and vanilla together until creamy. Add egg, beating well. Fold in meal and cardamom. Spoon into pastry cases. Top with grapes cut-side down. Bake 25 to 30 mins until golden.

5. In a saucepan, combine extra grapes, extra sugar, water and extra cardamom. Stir on low until sugar dissolves. Simmer, covered, 5 mins until grapes start to break down and syrup is red. Strain, then serve drizzled over tarts.

"Coconut oil is solid at room temperature, so microwave for 15 secs to melt."

COCONUT & BLUEBERRY CHEESECAKE

Prep 30 mins | Cook 1 hour + Chilling | Serves 10

1¾ cups almond meal

½ cup shredded coconut

½ cup coconut flour

1 tbsp icing sugar

½ cup coconut oil

500 g cream cheese, softened

3 eggs

⅔ cup caster sugar

1 lemon, zest and juice

1 tsp vanilla essence

125 g blueberries, plus extra to serve Shaved coconut and pouring cream, to serve

1. Preheat oven to moderately slow, 160 C. Grease and line a 20-cm springform pan.

2. Process meal, coconut, flour and icing sugar. Melt coconut oil, and add to Coconut oil is solid at room temperature, so microwave for 15 secs to melt. processor to bind. Press over base and sides of pan. Chill until required.

3. Process cream cheese, eggs, sugar, zest, juice and vanilla until smooth. Pour half into chilled case. Sprinkle with half blueberries, repeat layers. Bake 1 hour. It will be wobbly.

4. Cool completely in turned-off oven. Chill overnight. Serve topped with extra blueberries and coconut. Accompany with cream.

PHOTOS: ROB SHAW/BAUERSYNDICATION.COM.AU

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