Celebrate National Baking Week with these gluten free recipes

National Baking Week takes place from October 14 until 20.

Chocolate cookies
Chocolate cookies

Even if you’re gluten free, you can still enjoy tasty bakes, as FREEE – a gluten free flour brand - has shared four easy to prepare and delicious recipes that make gluten free baking fun and simple.

Gluten Free Double Chocolate Chip Biscuits

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Free from Gluten, Soya, Wheat, Nuts

Banana loaf

Vegetarian

Makes 12-16 biscuits

Equipment: 2 x baking trays and 2 x mixing bowls

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Brownies

Cooking time: 12-15 minutes

Ingredients

175g FREEE Plain White Flour

1 tbsp cocoa

Toffee cake

150g sugar

½ tsp FREEE Baking Powder

½ tsp FREEE Xanthan Gum

pinch of salt

50g butter, melted

1 tsp vanilla extract

1 egg

75g Dark Chocolate Chips

oil, for baking tray

Method

1. Pre-heat the oven

2. Rub some butter around the inside of two baking trays or insert a baking liner.

3. Measure the flour, cocoa, baking powder, xanthan and salt into a bowl and stir to combine.

4. Put the butter and sugar into another bowl and beat them together until light and fluffy.

5. Beat in the egg and vanilla extract.

6. Sieve the prepared flour into the bowl and stir to make a soft dough.

7. Stir in the chocolate chips.

8. Divide the dough into small piles and roll each into a ball.

9. Place the dough balls onto the prepared baking trays and lightly flatten the top of each with the palm

of your hand.

10. Bake for 12-15 minutes.

Easy Gluten Free Banana Loaf Cake

Free from Gluten, Soya, Wheat, Dairy, Nuts

Vegetarian

Makes 1 loaf cake

Equipment: 1kg/2lb loaf tin, baking liner and mixing bowl

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Cooking time: 60-65 minutes

Ingredients

3 bananas

1 egg

75g oil

350g FREEE Sponge Mix

Oil, for tin

Method

1. Pre-heat the oven.

2. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.

3. Put two of the bananas into a bowl and mash them with a fork.

4. Break the egg into the bowl and mix it with the banana.

5. Add the oil and mix well.

6. Tip the sponge mix into the bowl and stir until well combined.

7. Spoon the mixture into the prepared loaf tin, spreading it into the corners.

8. Cut the remaining banana into strips or slices and arrange the pieces on the surface of the cake.

9. Bake for 60-65 minutes.

10. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to finish cooling.

Gluten Free Chocolate Brownies

Free from Gluten, Soya, Wheat, Dairy, Nuts

Vegetarian

Makes 12-16 brownies

Equipment: 15x20cm/6x8" baking dish and mixing bowl

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Cooking time: 22-30 minutes

Ingredients

150g plain chocolate or vegan chocolate

100g butter or vegan butter

200g sugar

100g FREEE Plain White Flour

1 tsp FREEE Baking Powder

3 eggs (or 3 tbsp FREEE Chickpea Flour + 6tbsp water)

Butter, for tray

Method

1. Pre-heat the oven.

2. Rub some butter around the inside of a 15x20cm/6x8" baking tray or insert a baking liner.

3. Gently melt together the chocolate and butter.

4. In a bowl mix in the sugar, flour and baking powder.

5. Break the eggs into a large bowl, beat to combine then beat in the flour mix.

6. Stir in the melted chocolate and butter.

7. Pour into your prepared dish.

8. Bake in a pre-heated oven for 22-30 minutes.

9. Cut into squares or slices before serving warm or cold.

Gluten Free Sticky Toffee Layer Cake

Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Makes 1 layer cake

Equipment: 3 x 20cm/8” round loose bottom cake tins, electric beaters, 3 x mixing bowls and saucepan

Temperature: 180°C, Fan 160°C, 350°F, Gas 4

Cooking time: 35-40 minutes

Ingredients

STICKY TOFFEE CAKES

225g stoned dates

1 tsp FREEE Bicarbonate of Soda

250ml boiling water

225g butter (or vegan butter)

200g soft brown sugar

3 eggs (or 3tbsp FREEE Chickpea Flour + 6tbsp water)

225g FREEE Self Raising White Flour

3 tbsp black treacle

Oil, for tins

WHITE CHOCOLATE FILLING

500g mascarpone (or 400g vegan cream cheese + 100g vegan cream)

200g white chocolate (or 100g cashew nut butter + 100g icing sugar + 2tsp vanilla extract)

TOFFEE TOPPING

150g brown sugar

100g cream (or vegan cream)

100g butter (or vegan butter)

Method

STICKY TOFFEE CAKES

1. Pre-heat the oven.

2. Chop the dates into a bowl, add the bicarbonate of soda and stir in the boiling water. Allow to cool

then blend into a purée.

3. Rub some oil around the inside of three 20cm/8” round, loose bottom cake tins or insert a baking

liner.

4. Put the butter and sugar into a large bowl and break the eggs into the bowl, one at a time and beat

until smooth. OR add chickpea flour and water and beat well.

5. Beat in half the flour then the black treacle followed by the remaining flour.

6. Add the cold date puree and mix well.

7. Divide the mixture between the three prepared tins and smooth the tops.

8. Bake for 35-40 minutes.

9. Turn the cakes out to cool on a wire rack.

WHITE CHOCOLATE FILLING

1. Put the mascarpone into a bowl and loosen it with a fork.

2. Break the white chocolate into another bowl and microwave for 40-50 seconds. Stir gently to ensure

all is melted.

3. Stir the chocolate into the mascarpone.

4. Divide the mixture between the three cold sponges, smoothing it out to the edges.

5. Pile the cake layers on top of each other.

6. Chill the cake in the freezer for 30 minutes.

TOFFEE TOPPING

1. Put the sugar, cream and butter into a saucepan, bring to a vigorous foaming boil and cook for 90

seconds while stirring.

2. Remove the pan from the heat and stir until the topping cools and thickens.

3. Spoon the syrup over the top of the cake, allowing a little to dribble down the sides.

Recipes courtesy of www.freee-foods.co.ukFREEE products are available online at www.freee-foods.co.uk, Ocado, all major retailers, traditional wholesalers, food service, independent health food stores and farm shops.