05 Apr 2013
April 5, 2013

The Gluten Free Pursuit…

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Gluten Free is the hot topic of the moment as more and more people are suffering from wheat intolerance. Having family members and friends that are coeliac and gluten intolerant means that I am fully aware of the consequences of eating wheat which can range from stomach and bowel pain for 48 hours or weeks of being very ill.

I’ve recently got to know one of the governors at Coeliac UK  which is a charity that provides support for those suffering from coeliac disease.
Their web page is a great site with everything from advice on diet and lifestyle to ideas on places to eat out.

Anyway I found out it was said persons birthday and decided to make a gluten free cake. Whether or not this was a surprise I can’t say as the week before I tried to slip into conversation “do you prefer lemon or almond”. Subtlety probably not my strong point.

I have been on a quest to find the best gluten free recipe and have had moderate success with just substituting normal flour with Dove’s Farm gluten free flour. I find this works best on cakes with a stronger flavour for example chocolate.
I recently discovered a recipe for lemon and poppyseed cupcakes that I thought might have a chance to be in the running for top spot on the gluten free charts as it includes yoghurt which makes up for some of the dryness of gluten free flour.
Anyway the result was a success! There was still a slight floury after-taste which always comes with gluten free flour however after icing generously with lemon curd buttercream you really can’t tell the difference.

Here is the recipe for those that want to give it a go (adapted from the BBC Good Food recipe)

6″ Lemon & Poppyseed Cake

Ingredients
225g Dove’s gluten free self raising flour
1 tsp gluten free baking powder
175g caster sugar
zest 2 lemons
1 tbsp toasted poppy seeds
3 eggs
100g natural yoghurt
175g butter, melted & cooled slightly

Icing
60g softened butter
120g icing sugar
spoonful of lemon curd

Heat the oven to 180C/160C fan and prepare a 6″ deep tin (I use 2 deep tins to give the cakes room to rise)
Mix the flour, sugar, lemon zest and poppy seeds together. Meanwhile beat the eggs into the yoghurt then tip into the dry ingredients with the butter. Mix together with a wooden spoon or whisk until lump free then divide between the tins. Bake for around 20 minutes then leave to cool.
When cooled spread the icing in between the layers and on top and decorate as desired!

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