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Gluten, Diary and Egg free baking

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Description

Baking gluten, egg and diary free rock cakes. Introfdcuing why people cannot eat certain foods, the improtance of hygiene and knowing what is in foods being aware of friends who have special dietary requirements.

This is my own gluten & dairy free adaption of a world war 2 receipe for egg free baking.

Resources

200g Gluten free plain flour
20g cornflour
80g Diary free margerine
3 tablespoons Apple sauce or apple puree plus 1/2 teaspoon of baking powder (this replaces the egg!)
1 teaspoon Baking powder
Xanthiam gum (although this can be omitted but be aware the bake will be more crumbly)
Apple juice or dairy free 'milk'
pinch of cinnamon
pinch of salt
80g Currants or raisins
50g light brown sugar

Instructions

Preheat oven to gas mark 4 or 170C
Line baking sheets with greaseproof paper

Sieve the flour, cornflour, xanthiam gum and baking powder 4 times (this is standard practice when baking with gluten free receipes so the dry ingredients are well distributed)
Add all the other dry ingredients except the dried fruits
rub in the margerine until you get a breadcrumb type mixture
Add the dried fruits and sugar and mix well
Mix the Apple sauce and baking powder until it 'foams up' this will resemble whisked egg whites
Add the apple mix to the dry mix and using hands create a dry dough- a little apple juice or diary free mil can be added if its too dry
Dollop golf ball size lumps on the lined baking trays
Bake for around 12-15 minutes- Tidying up can be done whilst the beavers/Cubs/Scouts/ Explorers wait
this makes about 12

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