Press banner

Pretty Nostalgic Nov/Dec 2013

Pretty  nostalgic Dec 2013

Pretty Nostalgic Nov/Dec 2013

A very merry gluten free Christmas 

Honeybuns founder Emma Goss-custard shares three scrumptious gluten-free recipes for festive bakes

For us, Christmas is all about celebrating nature’s generous gluten free pantry. Polenta, toasted almonds, pistachios, sweet chestnut flour and golden flax are all naturally gluten free and so much more luxurious than more everyday rice, potato or chickpea flours. Gorgeous flour mixes can be used to create anything from biscuit bases to sponge fingers for trifles. You can make up your flour blends in advance and store in dedicated gluten-free kilner jars.

At this time of year, we're also spending time prepping our preserved fruits: basically steeping them in Somerset Cider Brandy or something equally as wicked. Plums, cherries and pears all work beautifully with alcohol. You can the add these to your baked gluten-free bases to make decadent tarts, open pies or trifles as you wish.

Nuts can be toasted with honey and festive spices: star anise, cinnamon, all spice and nutmeg work well. Szechuan peppercorns can also add va-va-vroom. If doing this in advance you can then freeze your nut stash until baking begins.

A great flour mix for sponge
14% Tapioca flour
35% Ground almonds
14% Polenta
23% Sorghum flour or soya flour
14% Cornflour
1 tsp of gluten free baking powder per 175 grms flour mix

Recipes featured
Spotted Dick with mincemeat
Mulled pear, chocolate and hazelnut tart
Brandied fuzzy plum pudding

Read more

Honeybuns Gluten free Baking by Emma Goss-Custard, £14.99, Pavilion
This book is full to bursting with utterly gorgeous, indulgent recipes, which also happen to be gluten free. From Baked apples en croute to proper custard creams, the recipes are a delicious mix of old favourites and table top inventions.

x

Sign in below to manage your account and view your order history:

If you can't remember your password, please enter your email address below and we will send you a new one: