With plenty of substitute flour ingredients available, such as coconut, oat, almond, tapioca, and even sprouted cornflour, the possibilities really are endless when it comes to gluten-free baking. Designed to help cater to all dietary requirements and occasions, here are our Top 3 recipes to help you impress your friends and tuck-into something truly delicious. Missing the necessary culinary essentials? Why not kit your kitchen out in style ahead of your next mouth-watering masterpiece with help from The Range’s selection of baking accessories, mixing bowls, baking trays, kitchen scales, and even protective aprons and oven gloves.
Perfect for filling your little monkey’s lunchbox or even for serving up at a party, these free-from-wheat finger foods are guaranteed to rise in popularity with each and every bake. What’s more, the availability of readymade pre-rolled pastry just makes it that little bit easier!
3 tbs extra virgin olive oil
1 brown onion (finely chopped)
2 tbs sage leaves (finely chopped)
500g pork mince
1 Granny Smith apple (grated)
1 free-range egg (lightly whisked)
1 free-range egg (beaten)
1 tbs sea salt flakes
1 pinch freshly cracked pepper
1 pinch grated nutmeg (optional)
1 tsp sesame seeds (optional)
1 roll of gluten-free puff pastry
1. Heat a frying pan over a medium heat. Combine the oil and onion and fry for approx. 5 minutes or until the onion softens. Add the sage, stir for 2 minutes, then set aside to cool.
2. Preheat the oven to 200°C. Meanwhile combine the remaining ingredients (besides one egg and the sesame seeds) with the cooled onions in a mixing bowl. Mix thoroughly with an appropriate utensil or with clean hands.
3. For assembly, cut the puff pastry into 3 individual long rectangular strips. (N.B If you couldn’t acquire pre-rolled pastry, then simply cut the block into 3 chunks are roll into strips).
4. Place a strip of the sausage filling along the length of the pastry. Use a pastry brush to paste the pastry edge with the beaten egg and roll over to seal. Brush the top of the sausage roll with egg and finish with sprinkled sesame seeds. Cut each long roll in 5cm intervals.
5. Once the oven has heated, place the cut rolls onto a lined baking tray sealed-side down. Bake for approx. 35 minutes or until golden brown. Leave to cool then serve.
Great for baking at home and serving sliced as part of a sandwich, whilst accompanying a homemade soup, or even as part of the perfect picnic, gluten-free bread is packed full of flavour and great texture.
300ml lukewarm water
1 tsp sugar
1 x 7g sachet of yeast
120g tapioca flour
120g sweet rice flour (glutinous rice flour)
120g potato starch
70g sorghum flour
2 tsp sea salt flakes
½ tsp xantham gum
2 free-range eggs (lightly whisked)
3 tbs olive oil
1 tsp apple cider vinegar
2 cups pitted Kalamata olives
2 tbs chopped rosemary
1. Combine the sugar and yeast with the lukewarm water. Whisk together and leave to stand for approx. 15 minutes or until the mixture foams.
2. Sift the flours, salt, and xantham gum together in a mixing bowl. Add the eggs, olive oil, vinegar, yeast mixture, and Kalamata olives. Beat to combine.
3. Spoon the combined mixture into a 20 x 10cm loaf tin and cover with cling film. Leave to rise in a warm location for approx. 1 hour or until it doubles in size.
4. Preheat the oven to 200°C. Once the oven is heated, drizzle the dough with olive oil, rosemary, and sea salt flakes to ensure a golden crust once baked. Bake for approx. 55-60 minutes or until golden and a skewer is removed dry.
5. Remove from the oven and immediately place on a cooling rack. Leave to cool for approx. 2 hours before slicing and serving.
Creating 12 individual squares and taking only 1 hour in total to both prep and cook, this sensational squidgy dish is sure to become a firm free-from favourite.
100g dark chocolate (broken into chunks)
3 medium free-range eggs (separated)
70g caster sugar
75g almonds (ground)
1 tsp fresh ground coffee
25g pecans (chopped)
Vegetable oil for greasing
1. Preheat the oven to 180°C (Gas Mark 4). Grease and line a shallow cake tin with baking paper.
2. Place the chocolate chunks into a bowl over a saucepan of simmering water. Stir until melted.
3. Meanwhile whisk the egg yolks and sugar until pale in colour and creamy in texture. Stir in the ground almonds, melted chocolate, ground coffee, and chopped pecans.
4. In a separate clean bowl, whisk the egg whites until they form stiff peaks. Once stiff, fold 1/3 of the whites into the chocolate mixture to help loosen. Carefully fold in the remaining egg whites, then pour gently into the lined cake tin.
5. Bake for approx. 18-20 minutes or until the surface is slightly springy to touch. Leave to cool then cut and serve.