Gluten Free Baking & LivingChristmas Edition 2013

“Roast turkey and all the trimmings”

Learn How to make your own delicious

gluten free Christmas

dinner

Speciality Baking

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Welcome to our Gluten Free Christmas

Published by GFBL(UK) Ltd - Registered office 28 Grange, Avenue, Harrogate. HG1 2AGPublisher - Ian Thackeray - ian@glutenfreebaking.co.ukEditor- Nancy Scott - info@glutenfreebaking.co.ukRecipes and nutrition - Deborah Thackeray - deborah@glutenfreebaking.co.ukDesign - Carolynne Coulson - Carolynne@sweetstudio.co.ukPhotography - Joe Dodsworth - joedodsworth@me.com

Advertising, commercial or legal queries please contact Ian Thackeray ian@glutenfreebaking.co.uk 01423 567744Gluten Free Baking & Living is fully protected by Copyright,

nothing may be printed or copied without permission. 3

Gluten free Christmas dinner

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Roast turkey tips5

Gluten free stuffing6Roast potatoes & red cabbage

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Gluten free gravy8

Gluten free bread sauce9

Gluten free Christmas pudding

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Orange & polenta flour-less cake

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Chestnut meringue gateau

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Gluten free mince pies13

In our next issue14

Competition winner15

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Gluten Free Christmas DinnerLike many people, I find myself a bit uncomfortable with the commercialisation of Christmas and the pres-sure to buy, buy, buy. I personally get very little pleasure shopping for things that people don’t really need. I do get huge pleasure from bringing family and friends to-gether and making a wonderful celebratory meal for everyone.When planning Christmas Dinner, no matter how many times you have done it (I reckon my count is about 30), it’s worth having a bit of a sit down with a drink and a favourite recipe book a good bit beforehand and having a bit of a think about the meal you want to create.So out came my trusty Prue Leith and a glass of Greens Golden Ale and a very enjoyable hour or so making a few notes and reminders about quantities and timings. It’s also an opportunity to reflect on your own Christ-mas experiences. I was an Army brat, following my Dad round the far flung posts of what remained of the Empire in the 50’s

and 60’s. Christmas 1964 found us in a Rest House (hotel) in Mersing in Malaya. The main dining room is done out with a tree and decorations, there are cards from ‘home’ with usual snowy scenes, Father Christ-mas reindeer etc. I am 7. I can remember looking at the row of Palm trees along the beach with sea glint-ing in the last of the evening sunshine and comparing this with the snowy reindeer scenes on the cards. It made me deeply suspicious about the whole thing! We all have our distinctive memories, but you evolve your own set of family traditions. In our blended much-extended one, gift giving is delayed until after Church whether you go or not. At about 11.30 there are presents, fizz and more people arriving. Blinis and smoked salmon start appearing about 12.30, and din-ner between 2-3pm.

We’ve been serving a completely gluten free Christ-mas dinner for a couple of years now. As at least a couple of family members are affected by gluten, it makes sense to make the meal totally safe for every-one to eat. Then there is no risk of cross contamina-tion, and me anxiously shouting across the table “No don’t eat that!”.It’s often quite a large gathering for Christmas. Deb-bie and I have four grown-up daughters between us who now come with husbands, partners and now our first two grand-children. There are often friends, my ex-wife and her husband, our parents and anyone else who would like to join in the celebration. We are never less than 12 and have often been over 20 peo-ple around the table. So, the food that we cook: We sometimes have a Ballantine (or bird stuffed within a bird) as it serves many easily with choices – turkey, goose or duck, but this year will probably go for a turkey. A free range one from our local butcher would be my first choice. There’s always a choice of stuffings, roast potatoes, lots of vegetables and gluten free gravy.

Then we serve a home-made gluten free Christmas pudding which we have adapted from the Eliza Acton recipe from 1845, usually with cream or brandy but-ter.

Ian Thackeray 4

The RecipesRoast Turkey We haven’t given a recipe for cook-ing the turkey as there are many good ones out there (and it should be gluten free anyway). Jamie Oliver and Nigella Lawson both have good methods. We usually refer to Prue Leith for the timings, which will depend on the size of the bird. We stuff it, though, with the gluten free recipe which follows. The one thing that Ian does, which you don’t usually find in a recipe, is that he places the bird on a trivet or wire rack in the roasting tin, so that it does not sit directly in the base of the tin. You can then pour a little water into the base of the tin, which helps collect the juices from the meat without them burning.

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Gluten Free StuffingIngredients:15g butter1 sm onion, finely chopped100g gluten free sausagemeat, squeezed out of a packet of sausages30g cooked chestnuts, finely chopped (vacuum packed are easiest)50g gluten free white bread, whizzed in a food processor to make crumbs 1 eating apple, grated1 tsp chopped fresh sage1 tbsp chopped fresh parsley1 eggSalt and pepper

Method:Melt the butter in a saucepan and soften the onion for a few minutes until translucent. Mix the sausagemeat, chestnuts, breadcrumbs, apple and herbs together. Add the cooked onion and butter to this mixture. Add the egg and season well.Beat well together.This will freeze.For a vegetarian/pork free version, use 100g breadcrumbs and 50g chestnuts plus 1 tblsp hot water or stock.

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Roast PotatoesServes 8-10 people

Ingredients:

2.5kg Rooster potatoes120g goose fat or cold-pressed rapeseed oilSea salt like Maldon

Preheat oven to 180°C/Gas Mark 6.

Method:Peel the potatoes and then cut them into evenly sized pieces, each one about ¼ of a potato. Place them in a large saucepan of water and bring it to the boil. Turn the heat down and sim-mer for about 10 minutes. When the potatoes are starting to be fluffy on the outside, they are ready. You should be able to push a skewer through firmly. Drain them and put them in the saucepan and give them a bit of a shake to roughen the edges. Now pour the goose fat or oil into the saucepan, along with a good seasoning of salt and make sure all the potatoes are coated.Tip the potatoes into the roasting tin. Stir them around to get them completely coated in fat/oil. Place the roasting tin into the hot oven and roast the potatoes until they are golden brown, about 45 minutes to one hour.Serve immediately.

Red CabbageServes 8-10 people

Ingredients:1 small red cabbage1 red onion, chopped30g butter2 Granny Smith apples, peeled, cored and sliced1 dsp light soft brown sugar1 dsp red wine vinegar¼ tsp ground cloves¼ tsp ground nutmegSea salt and freshly ground black pepper

Method:Chop the cabbage finely, discarding any tough centre stalks. Rinse well and drain.Melt the butter in a large, heavy bottomed saucepan and gently soften the onion in it until it is slightly translucent.Add the cabbage (still wet), followed by the apples, sugar, vin-egar, cloves and nutmeg. Season with salt and pepper.Cover with a lid and cook for 2 hours, stirring every 10-15 minutes. Add more water if it looks like it is drying out. It should be soft and much reduced. Taste and add more sea-soning and a little more sugar if necessary.This can be made the day before and reheated on Christmas day.

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GravyServes 8-10 people

Ingredients:The packet of giblets from the inside of the turkey1 onion, chopped1 carrot, sliced1 stick celery, sliced1 bay leaf10 black peppercorns1 litre cold water1 dsp Doves Gluten Free Plain Flour blend25g butter

Method:First, make the stock. You can do this the day before. Take the contents of the pack of giblets (removing the liver) and place it in a large saucepan with the onion, carrot and celery. Add the bay leaf, the black peppercorns and cover with the cold water.Bring to a simmer, when a scum starts to form on the surface. Skim this off with a large metal spoon and discard. Keep sim-mering gently (do not allow to boil vigorously) for approxi-

mately 2 hours until the quantity of liquid has reduced by half. Strain the liquid through a sieve and put to one side in a jug. This is the stock. Throw away the vegetable and giblet mixture.

While the turkey is cooking, check that it still has some water and juices in the bottom of the tin. Keep topping up this wa-ter to make sure that it doesn’t burn dry. Once the turkey is cooked and out of the oven, pour the juices into the stock that you have already made. While the turkey is resting, more juice will come out of it that can be added to the stock/gravy. Sieve the stock/meat juice mixture again into another jug. You should have about 750ml of liquid. If you haven’t, you can add some of the water from the vegetable cooking.

Melt the butter in a saucepan and add the gluten free flour. Stir vigorously with a small whisk for approximately 2 minutes. Now, slowly add the stock/meat juice mixture, stirring well with each addition to stop it going lumpy. Tip: if it does end up a bit lumpy, you can rescue it by putting it through the sieve again. Carry on adding all the stock until you have a gravy. Simmer gently for about 5 minutes to ensure that the flour is cooked. Keep warm until you are ready to serve.

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Bread SauceServes 8-10 people

Ingredients:1 loaf gluten free white bread (I use homemade), preferably slightly stale1/2 litre full fat milk1 small onion, halved1 bay leaf6 cloves1 blade mace20g butterSalt for seasoning

Method:Press the cloves into the 2 halves of the onion. Place them in a

saucepan with the bay leaf, cloves and mace and pour the milk over. Bring the milk just up to the boil and then remove from the heat. Put to one side to infuse for at least an hour.

Meanwhile, cut the crusts off the bread. Slice the loaf and cut each slice into quarters. If it is not already slightly stale, place it on a baking tray in the oven for about 5 minutes, then remove. Pulse it in a food processor or blender until you have bread-crumbs.

When the milk has infused, strain it into a jug and discard the onion etc. Place the milk back in the pan on a low heat. Add the breadcrumbs and cook gently for about 15 minutes, stirring occasionally.

Season to taste with salt. Just before serving, add the butter to the saucepan and allow to melt in.

Serve.

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(With credit to Eliza Acton)Serves 8-10 people

Ingredients:150g raisins150g currants50g chopped mixed peel130ml brandy60g Doves Farm Gluten Free White Plain Flour Blend60g gluten free white breadcrumbs100g gluten free suet80g light brown sugar1 tsp mixed spice1 orange, zested3 eggs130g grated eating apple50g black treacleBaking parchment, foil, string and clingfilm

Line a 2lb pudding basin with baking parchment.

Method:Weigh out all the dried fruit into a bowl. In a pan, warm the brandy slightly and pour it on the fruit. In another bowl, weigh out the flour and breadcrumbs. Add the suet, the brown sugar, the mixed spice, the orange zest and the treacle. Beat the eggs in a small bowl and add to the flour and suet mixture. Now add the dried fruit and brandy and the grat-ed apple.Pour the mixture into the pudding basin. Cover with a piece of baking parchment. Make a cover for the basin from foil with a pleat in the centre. Tie on with string, making a handle.Place in a large pan of hot water on top of a saucer or trivet. Steam for 4 hours, checking that the water does not evaporate.When it is completely cold, wrap in fresh baking parchment and clingfilm. Store in a cool place for up to 3 months.To reheat on Christmas day, steam again for another 1 ½ hours. Serve with cream or brandy butter.

Gluten Free Christmas Pudding

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Orange and Polenta Flourless CakeThis cake looks beautiful and Christmassy because of its fabulous orange colour. It is a very grown up cake, not too sweet and would make a fantastic alternative dessert for Christmas day or a celebratory dinner party pudding, served with a little crème fraiche and a little more Cointreau. But it also works well served with coffee in the morning.

Flourless cakes are a great idea for the coeliac or gluten sensitive. They are denser and richer than a sponge cake, but have a fantastic texture. The polenta in this adds a slight ‘crunch’. Ground almonds add nutritional value and a lovely flavour.

Ingredients:2 oranges100g unsalted butter100g golden caster sugar 3 eggs, at room temperature100g polenta150g ground almonds1tsp baking powderFor Cointreau syrup:1 tblsp Cointreau1 tblsp golden granulated sugar½ orange, juiced

Grease and line an 20cm extra deep sandwich tin or springform tin

Method:Place the oranges (whole) in a large saucepan and cover with boiling water. Simmer for 1 hour until they are com-pletely soft.

Preheat oven to 175°C/350°F/Gas Mark 4.

Place the oranges in a food processor and whizz them to a purée.

In a mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time.

Add the polenta, the ground almonds and the baking pow-der. Now add the puréed oranges and mix well.

Pour the mixture into the tin, lightly smoothing the surface.

Bake in oven for approx 40 minutes until a skewer comes out clean.Remove from the oven and prick the top with a skewer.

Combine the Cointreau, orange juice and sugar and pour over the cake while it is still in the tin and hot.

Allow to cool for 10 minutes, then transfer to wire rack to cool fully.

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I first made this gateau when I was about 19. I was a student and cooking my first dinner party for real grown-ups (my boyfriend’s tutor and his wife). I was fairly anxious about making a good impression. But everything went really well. When I served this, the tutor ended up having thirds! It does taste fantastic and it’s not difficult to make.It is a very luxurious pudding and looks pretty glamorous. It has a Christmassy flavour because of the chestnuts, so would do to substitute for Christmas pudding if you are not a fan. It is a sweet treat, but the flavour is sublime. While you can’t pretend that this is anything but an indul-gence, chestnuts contain good quantities of vitamin C and vitamin B6, so you can comfort yourself with that.

Ingredients:6 egg whites, at room temperature300g light brown sugar 2 tsp cornflour1 tsp white wine vinegarFor the filling:1 x 250g sweetened chestnut purée500ml double creamDark chocolate for grating

Preheat oven to 150°C/300°F/Gas Mark 2. 3 baking sheetsBaking parchmentMethod:Place the egg whites in a very clean mixing bowl and whisk

with a balloon whisk or a hand held electric mixer until they form soft peaks. Add the sugar a spoonful at a time, while still whisking until you have used more than half the sugar. Fold in the rest with a metal spoon. Now add the cornflour and vinegar. Draw 3 x 20cm circles on 3 separate pieces of baking parchment and place them on the baking sheet.Using a tablespoon, divide the mixture between the 3 circles, smoothing off a little.Bake in oven for approximately 1 hour.Meringues should be golden brown and crisp.Turn the oven off and allow the meringues to cool in the oven.Dry, they will keep in an airtight container for a day or two.Make the gateau no more than 1 hour before serving, oth-erwise the meringue will go soft. Whip the double cream until it forms firm peaks. Spread the first circle with half the chestnut purée and the bottom of the second me-ringue circle with one third of the cream. Place the second circle on top of the first. Cover the top of this second circle now with the remainder of the chestnut purée, then the bottom of the third meringue circle with another third of the cream.

Finish off by spreading the remaining cream onto the top of the gateau and grating a little dark chocolate over it.

If there is any left over, keep it in the fridge (the meringue will go soft, but it still tastes lovely).

Chestnut Meringue Gateau

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Ingredients:

150g Doves gluten free plain flour blend½ tsp xanthan gum or guar gum50g butter Pinch of salt1 tsp icing sugar1/2 beaten egg4 tblsp ice cold waterMincemeat (approximately ½ jar)Caster or icing sugar for dustingMakes 6 – 8 mince pies

Method:

Mix flour, salt, sugar and xanthan gum in a large bowl.

Cut the fat into small pieces and work into the flour, using your hands until the texture resembles fine breadcrumbs.

Pour the egg into the mixture and mix in using a fork.

Add water and bring the pastry together into a ball.Lightly flour the worksurface and a rolling pin and gently roll out the pastry until it is about 5mm thick.

Using cutters, cut 6 large circles and 6 small circles of pas-try. If you need to reroll, you may need to add a little more water to bind the pastry back together. If you have any pastry left, make another mince pie!

Grease a bun tin and place the large circles in the base. Place a tsp of mincemeat into each pastry case. Damp the edges of the smaller circles and place them over the cases. Seal down well.

Bake in the oven for approx 20 minutes.

Remove and allow to cool slightly before dusting with caster sugar.

Gluten free mince pies

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Field to Plate

Focus on an ingredient

An in-depth look at how an independent butcher,Yorkshire Farmers, supplies our meat.

All about teff flour, the nutritional benefits and how to use it.

HOPE YOU HAVE ENJOYED OUR

SPECIAL CHRISTMAS ISSUE

OUR NEXT FULL ISSUE WILL BE PUBLISHED IN

FEBRUARY AND WILL CONTAIN THE FULL

RANGE OF RECIPES AND ARTICLES ON THE

GLUTEN FREE LIFESTYLE

Recipes in the next issue

Fruit cake

Gingerbread

Red onion tarte tatin

Chestnut meringue

Cobbler

Yorkshire pudding

Fruity flapjacks

Treacle tarts

In Our Next Issue

Your Gut Bacteria and Your HealthHow a balanced gut micro-flora can improve wellbeing following a coeliac diagnosis.

Nina Morton-BrookContinues her unique perspective on taking control of your own health.

The Nutritionist Baker RepliesYour questions about baking and health answered.

Gluten Free SourdoughA look at the techniques needed to create gluten free sourdough bread.

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We were so pleased to welcome Facebook and Twitter competition winner, Joan Knight onto our Gluten Free Christmas Baking course held at Claremont Farm on the Wirral on 8th De-cember. We had a fantastic day, making gluten free Christmas cake and puddings, baguettes,

mince pies and stuffing. Joan said “I have had a lovely relaxed fruitful baking experi-ence with you today thank you very much. Good com-pany and great tasting food.

Thoroughly recommend your course to everyone. X”

Congratulations to our Competition

Winner

If you can’t make it to one of our baking courses why not give our “at home” courses a try?

Our “At Home” courses are designed to allow those who ei-ther just cannot find a venue within reach or a date for a class they can attend for our ”Go To” courses.

These digital booklets are designed to be really straightforward to follow and are made in a fun comic book style to show each step in the process of the recipe.

Courses include:Gluten free breadmakingGluten free pastryGluten free sconesgluten free cakes

For more information or to purchase please see our website www.glutenfreebaking.co.uk/downloadable-at-home-gluten-free-baking-courses/