Last night I made my first attempt at baking with gluten free flour. One of my colleagues is a coeliac and I always feel a little guilty that if I bake she can’t eat it, so I took the plunge, bought gluten free flour and gluten free baking powder and decided to give it a whirl.
There was no evident difference when mixing but as the cakes started to bake and rise they have a different consistency and are much more crumbly than a standard cake – also they sank a little but that is easily remedied by filling them with icing!! Topped with chocolate icing and mini eggs – a perfect pre Easter treat!
5 medium eggs
8.5oz self raising flour
1.5oz cocoa powder
tsp baking powder
10oz caster sugar
250g icing sugar
1 tbsp milk
Cream the butter and sugar together.
Add eggs one at a time.
Gradually add in flour/cocoa powder and baking powder.
Spoon into cases
Bake in a moderate oven for 15-20 mins (dependent on oven)
To ice, melt the chocolate in a bain marie and allow to cool to room temperature.
Beat butter, icing sugar and milk together, add chocolate and beat until thoroughly mixed.
Ice, either using a piping bag and large nozzle or with a spatula! Top with 3 mini eggs et voila!