Wicklewoods Cheese Sauce Gluten Free Recipes

WICKLEWOOD'S CHEESE SAUCE (GLUTEN FREE)

Steps:

• Over a gentle heat, melt the butter in a small saucepan and remove from heat.
• Blend in the flour and mustard powder until smooth.
• Return to heat, gradually whisk in the milk, (the mixture will drasticly thicken between each addition of milk, at this stage dont rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
• Keep whisking until the mixture is smooth.
• Gently bring to a light boil.
• Stir in the cheddar until melted.
• Season to taste and serve.

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

Steps:

• Preheat the oven to 160°.
• Cream the butter and both sugars together until soft.
• Mix the eggs, molasses and cider vinegar together.
• Add to the creamed butter and sugar and blend well.
• Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
• With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
• Flatten the dough slightly by gently patting with a palette knife dipped in water.
• Dredge the biscuits with a very light dusting of granulated sugar(Optional).
• Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
• Leave to cool slightly before transferring to a cooling rack to cool .

WICKLEWOOD'S BBQ ONION SAUCE ( GLUTEN FREE )

Steps:

• Saute the onions and garlic in the oil.
• When the onions have softened, approximately 10 mins, stir in the sugar.
• Meanwhile, prepare mustard to manufacturer's instructions and add ketchup, Worcestershire sauce and BBQ sauce.
• When the sugar has melted add the ketchup mix and continue to cook on a medium heat for a further 5 mins or until the sauce has reduced by half.
• Season to taste.

WICKLEWOOD'S BOLOGNESE SAUCE WITH THREE CHEESE PENNE "GLUTE

Steps:

• In a large pot,gently heat the olive oil, add onions and garlic and saute until transparent.
• Add ground beef, and stir until browned and well seperated.
• Add tomatoes, oregeno, basil, mushrooms, parsley, and tomato puree.
• Bring to a boil then reduce heat and allow to simmer until sauce thickens.
• Season to taste and set aside.
• Meanwhile melt the butter in a small saucepan and remove from heat.
• Blend in the flour and mustard powder until smooth.
• Return to heat, gradually whisk in the milk and cream and gently bring to a light boil.
• keep whisking until the mixture is smooth.
• Add the cream cheese to mix, stir until cheese is melted then add the Cheddar, melt in the same way.
• Season to taste and remove from the heat.
• Cook pasta to manufactures instructions.
• Drain well and add to the cheese sauce, ensuring each piece is coated in the sauce.
• Place bolognese mixture in bottom of an oven proof dish and cover with the pasta mixture.
• Sprinkle a mixture of parmesan and paprika on top and place in a pre heated oven until cheese has melted and is golden brown.
• Serve hot.