Tesco FreeFrom gluten free Hot Cross Buns

I know it is only January, but an idle look at the the Free From section in Tesco and I spotted Hot Cross buns, a traditional food at Easter.  They are wheat, gluten and milk free.  They have eggs in and cannot be guaranteed nut free due to manufacturing conditions.  I note that the dried fruit doesn't have any sulphites, so this is good for those of you that can't handle these.

They come in four separate pouches with a shelf life of a couple of weeks from when I bought them.  I didn't stop to check and see if there were any others with a longer best by date.

As usual slice in half and grill for best effect.  The photo of the buns slathered in butter isn't my portion - I kept mine dairy free.  I showed these as I think they have a touch too much clove in the mixed spice if eaten plain.  I suspect the recipe developer assumed people would eat them with some sort of butter-type topping.

These are a good addition to the available food.  My taster with the sensitive palate and love of dairy said it would be hard to tell them from wheat hot cross buns and thought people wouldn't notice if they weren't told.  If I had made them I would have wanted them to be a touch less dense, but they were very reasonable and conveniently packaged for a mixed household or travel.

simple rock buns - gluten and dairy free

45g gf flour (40%urid, 40%tapioca, 20%cornmeal)
45g ground almonds
1/2 tsp mixed spice
1/2 tsp baking powder
30g soft margarine (dairy free if wanted)
40g sugar
1 egg
raisins

Mix the flour, spices and baking powder.  Stir in the margarine; I found it mixed in quite easily with a spoon.  Add the sugar, the egg and the raisins.  You should have a mixture that needs pushing off the spoon.  This will give a rocky high biscuit.  If you want a flatter biscuit add some liquid - juice, milk or water, to make a dropping consistency.

For extra amusement sprinkle sugar crystals on top before baking.  Add mixed peel, cherries or other dried fruit to suit your taste.

Bake on sheets lined with baking parchment/silicone for 12-20 minutes depending on how big you make the little buns.  If you want a firmer texture return to the oven and cook for a few minutes more at a lower temperature to help them dry out.


These have a soft texture and slightly crisp outside.  They have a light sweet taste with just a hint of spice.

Seedy raisin mozarella bread

Still finding out what the mozzarella bread will do.  Today's version has a variety of seeds and nuts and raisins in to give a warm sweet flavour.  The addition of an egg didn't change the texture much, but with the egg, nuts, lentils and cheese this is a high protein bread.  I made loaves using my Lazy Bread method (one rise in the tin and turn the oven on without taking the loaves out) and some rolls shaped with a bit of extra flour and left to rise again.

This bread is delicious.  It slices easily, holds its shape, has an even texture, and a flavour good with cheese or honey...if you want a sweet tea bread add more sugar and raisins, some spice...whatever you would have put in a wheat bread.  TT says it tastes like artisan bread but not as tough in the crust as Greek bread, but the size of the hole, the texture and the way it tears it behaves like artisan bread.  It  provides a good base for other flavours to shine.

Ingredients.

400g flour
250 mozzarella cheese, grated
mixed nuts and seeds - ground or chopped
20g buckwheat
10g brown linseed
10g sesame
10g poppy
20g pecan nuts
40g raisins
1 tsp yeast
2 tsp sugar
1 egg
water added to egg to make up to 500ml (this makes a very sloppy dough, use less water if just making rolls)

Chop or grind seeds and nuts to texture you want.

Mix dry ingredients together including mozzarella.  Mix egg and water.  Mix dry and wet ingredients.

For loaves scoop into greased baking tins - fill to two thirds of the tin.  Leave to rise in the oven with a dish of steaming water on the base.  When the dough reaches the top of the tins turn on oven to 180C and cook for 30minutes.  I have a fan oven, which heats up very fast.  I have no idea if this will work with the slow increase in temperature of a non-fan oven.  If you don't have a fan, just move the dough into the preheated oven very carefully or don't let it rise right to the top of the tin!

Lower temperature to 150C and cook for another ten - twenty minutes.  The timings are approximate as they depend on the size of the tin you are using.  As a rule of thumb I find the bread takes about as long as a wheat loaf at the higher temperature, then about half the time again at the lower temperature.  The mix takes a lot longer to dry out than a wheat loaf would. If in doubt, cook it a bit longer!  Leave it to cool in the tin for a while and handle gently when tipping out.

For rolls, leave until the dough starts rising.  Flour your hands and the baking tray, shape lightly using plenty of flour to avoid sticking.  Leave to rise again then bake in a hot oven. My rolls are a bit bigger than a normal hot-dog roll; I cooked them for 20 minutes at 180 and 10 minutes at 150C.

Eat fresh, or slice and store in the freezer until wanted.

Apple and raisin cookies- vegan gluten-free

80g eating apple cut in small chunks

50g raisins

50g urid lentil flour

50g tapioca flour

50g gf flour mix or cornmeal

50g sugar (more if you want a sweeter cookie)

1 tsp mixed spice

1/2tsp baking powder

20g nuts – whatever you like

60g sunflower margarine

Juice to mix to sloppy dough – I used pear puree, amount will depend on flours used.

Sift flours and baking powder and spice together. Beat margarine, sugar and flour mix together. Stir in raisins, apple and nuts and add juice to get texture you want.

Drop onto greased cookie sheets or baking paper, leaving gaps for spreading. Bake at 170C for 10-15 minutes for chewy cookies. If you want crisper cookies turn the oven off and leave in for another ten minutes. Cool on rack.