Post by kickingfrog on Feb 28, 2011 15:53:45 GMT
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Posted by Hazel (Ess ex) on 14/12/2006
GF board
My son is coeliac, allergic to gluten and milk, intolerant to egg and the preservatives in ham - ....I use standard recipes (usually Delia Smith) for baking substituting as follows:
flour - Doves Farm plain glutenfree flour
spread - Pure sunflower
egg - for each egg l heaped tablespoon cornflour and three tablespoons of water
Beat sponge mixtures really well - and add more baking powder (i.e. one and a half where you would normally just use one for things like buns).
I use that sponge mixture as the basis for liebkuchen, stollen etc. at Christmas as well.
For things which would normally have an egg/sugar mixture on top I have used a mix of coconut, sugar, cornflour and water with success ...
Posted by Hazel (Ess ex) on 14/12/2006
GF board
My son is coeliac, allergic to gluten and milk, intolerant to egg and the preservatives in ham - ....I use standard recipes (usually Delia Smith) for baking substituting as follows:
flour - Doves Farm plain glutenfree flour
spread - Pure sunflower
egg - for each egg l heaped tablespoon cornflour and three tablespoons of water
Beat sponge mixtures really well - and add more baking powder (i.e. one and a half where you would normally just use one for things like buns).
I use that sponge mixture as the basis for liebkuchen, stollen etc. at Christmas as well.
For things which would normally have an egg/sugar mixture on top I have used a mix of coconut, sugar, cornflour and water with success ...