For Coeliac Awareness Week we are sharing a recipe from Sally Holland's Goodbye Gluten book. Sally cut her teeth in the New Zealand Woman's Weekly Test Kitchen under food editor Tui Flower and drew on her home science background to create delicious gluten-free dishes when her husband was diagnosed with coeliac disease. The success of the baking in the book is based around her flour mix, also featured below. Sally will be demonstrating at the Auckland Gluten Free Food and Allergy Show (May 21-22) where you can also buy the book, or look out for it at good booksellers nationwide. RRP$55 goodbyegluten.co.nz
Gluten-free flour mix (makes 4 cups)
| 2 cups | Rice flour (Main) |
| 1 cup | Tapioca flour, also known as arrowroot (Main) |
| 1 cup | Cornflour (Main) |
| 2 Tbsp | Xanthan gum (Main) |
Cakes
| 200 g | Butter |
| ¾ cup | Sugar |
| 4 | Large eggs |
| 1 ¼ cups | Gluten-free flour mix, see above for GF flour recipe |
| 2 tsp | Gluten-free baking powder |
| 1 cup | Sultanas (Main) |
| 1 | Lemon, finely grated |
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Directions
- Heat oven to 170C. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Gently mix in the sifted flour mix and the baking powder. Finally, mix in the sultanas and lemon zest.
- Spoon out into a 12-hole muffin tray, lined with paper cases or well greased with oil or butter.
- Bake for about 20–25 minutes until the cakes are golden and the tops spring back when pressed with a finger. Cool on a wire rack.
