Wholefoods Gluten Free Recipes
Daily Bread There are two Daily Breads, one in Cambridge and the other in Northampton.
WholefoodsWe supply whole foods, which range from a bag of lentils to tasty and sugar free snacks. Different but the same Prices and Product range will be different in each store compared to the other. Choose the store you wish to visit. |
| Gluten Free Recipes |
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Plain Sponge cake Will freeze for 3 months Method Banana Liquidizer cake - will freeze for 3 months Into liquidizer goblet put 1 ripe banana. 2 oz soft butter or sunflower margarine. 1 large egg. 4 oz demarara sugar. 1/2 tsp real vanilla extract. Liquidize and add to:- 1 oz rice flour. 3 oz potato flour. 1 oz ground almonds. 1/4 tsp bicarbonate of soda. 1 tsp gluten free baking powder. Turn into a greased and lined loaf tin and cook at 365oF for 30 minutes. Cool on wire tray. Pear and almond flan Pastry Put all ingredients into a bowl and work together until a dough is formed - use electric mixer or wooden spoon. Dust with rice flour. Wrap in foil - flatten block into a block about 1 “ thick and chill in fridge overnight. 4 pears - fresh - will need poaching. Poaching liquid - 5fl oz water. 2 oz demerara sugar. 1 1/2 Tbls lemon juice. Reduce sugar to taste especially if fruit is included. If diabetic or wishing to reduce sugar intake, a non sugar sweetener may be used. Mocha Cake Chocolate sponge which can be served plain or filled with chocolate butter cream, coffee cream or mocha whipped cream. Non-dairy creams are also available. We stock Organic Soya Whipping Cream, Soya Spray Cream etc. 1-1/2oz potato flour & 1/2 oz cocoa sieved together. 4 eggs 6 oz castor sugar 1 Tblsp hot coffee Method Whisk yolks until creamy, then add castor sugar, whisking until the mixture forms a thick ribbon as it falls from the beaters. Add flour and cocoa to egg mixture. Add hot coffee. Fold in egg whites. Spoon into a 9” loose bottomed cake tin, which has been greased then dusted with rice flour. Bake at Gas 4 (350oF) for 20 minutes. Turn oven to lowest setting and leave cake for a further 10 minutes, then turn heat off altogether and leave cake in for 10 minutes before removing. Cool on a wire tray. Mocha Whipped Cream 5-fl oz double cream or non-dairy alternative. whipped. Add 1 Tblsp cold strong coffee (decaffeinated if preferred) and 2 tsp. castor sugar. Whisk until cream holds shape. Fill cake. Dust with icing sugar and serve. Mediterranean Omelette 6 courgettes (about a 1 lb) 6 free range eggs Salt and pepper 3 oz grated cheese Oil Method Scrape and slice courgettes. Saute in a little oil to soften - about 15 mins. Put in a bown and mash with a fork. Add eggs and seasoning and cheese. Heat oil in a 8” omelette pan. tip in egg mixture. Loosen sides of omelette, then lower heat and cover pan with a lid. After 10 minutes (should be just set) slide pan under grill to brown. Loosen sides and invert onto a plate. Cut into wedges. Eat hot or cold with salad or cut into cubes for serving as a cocktail snack. Cheescake 5 oz butter or sunflower margarine 5 oz curd cheese 5 oz castor sugar 5 oz ground almonds 5 eggs (size 3) separated 1 oz maize flour 1 lemon - juice and rind finely grated Method Beat butter and sugar. Beat in curd cheese. Beat in egg yolks. Add maize flour. Add lemon juice and rind. Fold in ground almonds. Beat egg whites until stiff. Fold into cake mixture. Pour into a greased, bottom-lined shallow 9” cake tin. Cook at 400 oF for 15 minutes then at 350oF for 25-30 minutes. Cool completely. Serve with a dusting of icing sugar and green grapes. |
Healthy Living - Wholesome FoodWe are a supplier of products which are good value for money and offer a positive benefit to the customer and the environment. |
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