gluten free


Gluten Free Pineapple and Coconut Cupcakes


January 24, 2014

It is Australia Day this weekend and Gillian from Crumbs of Comfort Cake Design has prepared for us the most delicious cupcake recipe that would work perfectly with any meal you have planned for your celebration!

Of course these ones are gluten free but if you want a non gluten free version just switch the flour that is listed!

Have a lovely weekend everyone!

“These little gems are light and delicious.  For me they are a perfect dessert for Australia Day celebrations.  This is a super quick and easy recipe. I don’t usually get a chance to add the buttercream, as they tend to be eaten straight out of the oven with ice cream in our house!”  Gillian

Pineapple and Coconut Cupcakes

150g butter
150g caster sugar
2 eggs
175mls creme fraiche
225g gluten free SR flour
150g fresh or canned pineapple (I use crushed pineapple)

100g butter, softened
60 reserved coconut cream (the thick bit on the top)
660g icing sugar
1 tsp vanilla extract
60 ml coconut milk

Makes 12
Preheat oven 160*c

Line muffin pan with papers

Cream butter and sugar until pale and fluffy. Slowly add eggs one at a time.

Gently fold in sifted flour, coconut and pineapple and spoon into cupcake papers.

Bake for 20 minutes or until skewer comes out clean.  These are a very light cupcake, so be careful not to over bake or they will dry out.

Coconut buttercream
beat the butter and coconut milk until creamy and well combined – about 2 mins. Add in half the icing sugar, and beat for about 3 mins, until it reaches a stiff texture.

Add in the vanilla and coconut essences. Turn the mixer back on and gradually add in the remaining icing sugar, until you get a firm frosting with a smooth finish.

If you find the frosting is too thin, add more icicing sugar. Too thick? Add a a little of the coconut milk.

Gillian Brown is the owner of Crumbs of Comfort Cake Design in Brisbane, Australia.  Gillian has spent many years working hard developing allergen aware baked goods after she was diagnosed with celiac disease and her daughter was diagnosed with anaphylaxis to peanuts.  Please visit Gillian’s facebook page to learn more about her wonderful business.


The Perfect Gluten Free Cookies


August 28, 2013

It is always a good day on the blog when Gillian from Crumbs of Comfort Cake Design is dropping by to share one of her gluten free recipes.  With the rise and rise of the need for families to have great gluten free options these monthly recipes of Gillian’s have become a favourite.

Today Gillian has made for us perfect Gluten Free Confetti Cookies – they are also nut free and can be dairy free too!

Please share Gillian’s great recipes and tips around with your friends!

Gluten Free Confetti Cookies

Ingredients
125g butter, at room temperature
200g  soft brown sugar
2 eggs
300g gluten free plain flour
1 tsp baking powder
150g Blackwoods rainbow chips

Preheat oven to 180°C (160C fan forced)

Beat butter and brown sugar until well combined. Add the eggs and beat well after each addition.
Sift together plain flour and baking powder and mix into the butter mixture. Stir in rainbow chips.
Using a tablespoon to measure, roll spoonfuls of mixture into balls and place about 15cm apart on oven trays lined with non-stick baking paper. Flatten the balls to about 7cm in diameter and 5-8 mm thick.
Bake in the preheated oven for 15 minutes or until golden brown and cooked through. Remove from oven and cool on trays.

Tips & ideas

Blackwoods rainbow chips are a wonderful addition to any pantry.  Chocolate is one of the ingredients that poses the most problems for people with allergies and intolerances.   Rainbow chips are nut, egg, dairy & gluten free and readily available in the baking aisle at the larger supermarkets.
If you require dairy free, simply swap butter for dairy free spread.
Try scooping ice cream between two to make an ice cream sandwich…..trust me, they’re delicious.

Gillian Brown is the owner of Crumbs of Comfort Cake Design in Brisbane, Australia.  Gillian has spent many years working hard developing allergen aware baked goods after she was diagnosed with celiac disease and her daughter was diagnosed with anaphylaxis to peanuts.  Please visit Gillian’s facebook page to learn more about her wonderful business.


Amazing Gluten Free Cheesecake


July 24, 2013

Gillian from Crumbs of Comfort is back today with her monthly gluten free baking instalment.

She has been working so hard on creating the perfect Cheesecake that tastes just amazing and is also perfect for those who are intolerant to gluten.  I know you are going to go crazy for this one so here is her great recipe.

 Gluten Free Cheesecake Recipe

Base
125g melted butter
40g Gluten free SR flour
40g gluten free plain flour
40 g almond meal
100g brown sugar
85g desiccated coconut
40gcocoa, sifted

3 teaspoon gelatine
125ml water
250g cream cheese
165g sugar
1 tablespoon lemon juice
Zest of one lemon
300ml thickened cream
100g Cherries pitted

Preheat oven at 160*c fan forced
Sift flours and cocoa together. Mix through almond meal, sugar an coconut. Add butter; mix until combined. Press biscuit mixture evenly over base of a 20cm springform tin lined with baking paper.  place in oven bake for 20 minutes.  The base will look soft but will set as it cools.  Leave to cool completely before adding cheese mixture.

Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.  Alternatively you can dissolve it in the microwave in 30sec spurts

Beat cream cheese, sugar, zest and juice in a small bowl with an electric mixer until smooth; transfer to a large bowl.

Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture. Add cherries.

Pour cheese mixture onto crust and chill overnight or until set.

Remove cheesecake from fridge before serving to allow crust to relax.

Notes
Cherries can be fresh or tinned

Gillian Brown is the owner of Crumbs of Comfort Cake Design in Brisbane, Australia.  Gillian has spent many years working hard developing allergen aware baked goods after she was diagnosed with celiac disease and her daughter was diagnosed with anaphylaxis to peanuts.  Please visit Gillian’s facebook page to learn more about her wonderful business.