Wicklewoods Gluten Free Flour Mix Food

WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS

Steps:

• Preheat oven to 180c.
• In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
• Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
• Take a boiled egg; roll it in the flour,.
• Cover the egg in a sausage meat portion.
• Roll it in the beaten egg and then in the breadcrumbs.
• Repeat this process for all the boiled eggs, set aside for five minutes.
• Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
• In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
• Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
• Serve hot or cold.

WICKLEWOOD'S GLUTEN FREE CORNED BEEF FRITTERS

Steps:

• Whisk the egg white until it forms stiff peaks, set aside.
• Mix together the flour, xanthan, onion granules and seasoning.
• In a separate bowl, mix together milk, egg, oil and egg yolk.
• Add the milk mixture to the flour mixture and beat well.
• Gently fold the egg whites into the batter.
• Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c.
• Dip the corned beef in to the batter and carefully place the fritters in oil
• Fry for about 5-6 mins or until crisp and golden.
• Drain and serve warm.

WICKLEWOOD'S GLUTEN FREE FLOUR MIX

Steps:

• Sieve together and store.

WICKLEWOOD'S SPICY GLUTEN FREE WALNUT AND DATE CAKE

Steps:

• Preheat oven to 180.
• Grease and lightly flour a 1lb loaf tin.
• Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
• In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
• Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
• Sift in the flour, baking powder and spices and mix well.
• In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
• Remove from heat and puree with a blender until smooth.
• Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
• Spread the date puree over the cake mix, almost to the edges of the tin.
• Cover with the remaining cake mix.
• Bake for 25 mins, don't remove from tin.
• Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
• Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.

WICKLEWOOD'S GLUTEN FREE CHOCOLATE, LEMON & LIME TART

Steps:

• Sift flour mix , xanthan, cocoa powder and icing sugar into a mixing bowl, add a pinch of salt
• Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Add cold water a little at a time (approx. 2 tablespoons and pull the mixture together.
• Wrap in Clingfilm and place in the fridge for 30 minutes.
• Preheat oven to 200c.
• Roll out the pastry on a lightly floured surface and use to line the tin.
• Line with baking parchment and baking beans.
• Bake for 15 mins, then remove beans and paper and set aside.
• Turn the oven down to 170c.
• Place the eggs and sugar in a mixing bowl and whisk until pale and creamy.
• Add the cream and zest and juice of the lemon and lime, mix well.
• Pour the mixture into the pastry case and smooth the top.
• Bake for 30-35 mins or until set.
• Allow to cool, serve.

WICKLEWOOD'S GLUTEN FREE CUSTARD CUP CAKES

Steps:

• Heat the oven to 180C and place 12 paper cases in a muffin tray.
• Beat the custard powder with the butter eggs and milk, then stir in the sugar. (don't panic if it looks curdled,,,it will be fine).
• Fold in the sifted flour mix, baking powder and guar gum.
• Devide the mixture between the cases.
• Bake for 20 minutes.
• Leave to cool completely.
• Mix the icing sugar with about 3 tablespoons water to form a thick paste.
• Top each bun with a teaspoon of icing and sprinkle with chosen decoration.