Author: Ting-a-ling

Gluten-free chocolate chip cookies

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I’ve been doing a lot more gluten-free baking lately because my boyfriend suffers from Crohn’s disease so he is sensitive to wheat. Gluten-free baking has been easy for me to adapt – I just have to play around with the proportion of gluten-free flour to cornflour to almond meal to get the texture that I want. However, he is also sensitive to dairy products which is going to be a major challenge because I can’t use butter anymore. I’ve yet to experiment with vegetable shortening but I’m sure that it won’t be as good as using butter. Anyway, these cookies are unfortunately/fortunately not dairy free but they are gluten-free and definitely tastes as good as my non gluten-free chocolate chip cookies. Enjoy! Ingredients 120g unsalted butter (room temperature) 80g raw sugar 1 egg 1 tsp vanilla essence 1/2 tsp baking powder 50g cornflour 150g gluten-free flour Directions Preparation time: 15 min Baking time: 10-15 min Cream the butter and sugar until light and fluffy Add in the egg and vanilla essence and continue to cream Sieve in …

Gluten free chocolate brownies

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Back to gluten-free baking. I adapted this recipe from my favourite brownie recipe. However, I was having a scatter-brain episode and I forgot to add in chunks of white and dark chocolate chunks into the batter. I was so happy that these gluten-free brownies tasted as almost good as the non gluten-free ones! It is slightly drier in texture so just be careful not to over bake it. Ingredients 150g of unsalted butter 185g of good quality dark chocolate (I usually use Lindt 90% dark) 45g of gluten-free flour 40g corn flour 40g of cocoa powder 100g of white and dark chocolate chunks (optional) 3 eggs 250g of golden caster sugar Directions Preheat the oven to 160 degrees (convectional oven) Grease a 23cm square cake tin Place the butter and dark chocolate in the microwave oven in 30sec bursts until it melts While you wait for the chocolate mixture to cool, sieve 45g gluten-free flour, 40g cornflour and 40g cocoa powder to get rid of any lumps. Break three eggs into a large bowl and tip …

Apple carrot muffins

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Gluten-free flour and almond meal are so expensive that I’ve decided to take a break from gluten-free baking. I was shopping at Coles when I saw that Granny Smiths Apples were on special this week. Since I’ve always had carrots in the fridge, I’ve decided to make apple carrot muffins topped with homemade granola. It’s really easy to make your own granola that I’m considering doing that in the future. To make these muffins, it is best to use muffin wraps instead of muffin casings so that the granola does not fall all over the oven – makes cleaning an extra chore (trust me, I’ve made that mistake). I loved the taste of the muffins. It’s light and fluffy – the perfect type of afternoon tea. Ingredients for the muffin (makes 16 muffins) 330g self-raising flour 120g caster sugar 120ml olive oil 180ml buttermilk 1 tsp cinnamon powder 1 tsp vanilla essence 2 eggs 2 Granny Smith apples peeled and grated 1 large carrot grated Ingredients for the granola 2 cups oats 1/2 cup desiccated …

Gluten free double chocolate chip cookies

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These gluten-free double chocolate chip cookies tasted as good as my non gluten-free version. They were so addictive that I could easily eat at least 10 in one go. This has got to be my favourite gluten-free cookie recipe. Remember to leave the dough to rest in the fridge for at least a day before baking it. This helps to enhance the flavour and it creates a crispier texture. Ingredients 120g unsalted butter (softened to room temperature) 120g dark brown sugar 1 large egg 1 tsp vanilla extract 75g gluten-free flour 50g almond meal 50g unsweetened natural cocoa powder 1/2 tsp baking soda 1/4 tsp salt 30g white chocolate chunks 30g milk chocolate chunks 30g dark chocolate chunks Directions Preparation time: 15 min Baking time: 10-15 min Cream the butter and sugar until light and fluffy Add in the egg and vanilla essence and continue to cream Sieve in the gluten-free flour, almond meal, cocoa powder, salt and baking soda into the mixture Mix the dough well then cling wrap it and leave it in the fridge …