WICKLEWOOD'S GLUTEN FREE STOLLEN
Stollen is a German fruitbread traditionally eaten at Christmas, the design of the loaf is said to represent the baby Jesus wrapped in swaddling, which I find so sweet, but not as sweet as the delicious marzipan that runs through the centre of the loaf... I have adapted this recipe to make it gluten free, and I am currently working on a recipe for sugar free marzipan to make a low carb version.
Provided by WicklewoodWench
Categories Fruit
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C.
- In a large bowl, mix together the flour and the yeast.
- Add the caster sugar, mixed fruit and mixed spice, stir in the melted butter and warm milk to form soft but not too sticky dough.
- Turn the dough out onto a lightly dusted surface and knead until smooth and the fruits are evenly distributed.
- Lightly roll the dough into a rectangle.
- Roll the marzipan into a sausage shape and lay it down the middle of the dough.
- Roll the dough around it and squeeze the ends to neaten the shape.
- Place it on a lightly oiled baking sheet, cover and leave it to prove in a warm place for approx 30 minutes.
- Bake for about 20-25 minutes until golden brown, Allow to cool slightly.
- Sift the icing sugar into a bowl and mix with just enough lemon juice to form a stiff icing, spread this along the top of the stollen while it is still warm.
- Decorate with the toasted flaked almonds.
Nutrition Facts : Calories 260, Fat 8.5, SaturatedFat 3.8, Cholesterol 17.3, Sodium 74.6, Carbohydrate 45.9, Fiber 2.9, Sugar 23.5, Protein 3.5
WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE
I have tried many recipes for different variations of lemon surprise puddings, and delicious as they are, none of them transferred well to being gluten free. The egg whites are what helps in this recipe, however, it is the ban Marie that is key to its success.
Provided by WicklewoodWench
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180c,
- In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
- Add the egg yolks, flour and baking powder, beat well together.
- Gradually add the milk and lemon juice. (Don't panic if it curdles).
- In a separate bowl, whisk the eggs whites until they form stiff peaks.
- Using a metal spoon, gently fold the egg whites into the lemon mixture.
- Pour into a greased 2 pint ovenproof dish.
- Place the dish in a ban Marie and bake for 45-50 minutes.
BEST EVER LEMON SQUARES (GLUTEN-FREE)
A traditional but tangy lemon bar. These were truly raved about by my full gluten-eating relatives.
Provided by Gluten Free Jeannie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk 1 1/4 cup rice flour, confectioners' sugar, and oat flour together in a bowl. Mix butter into flour mixture until evenly combined; press into the bottom of the prepared baking dish.
- Bake in the preheated oven until crust is golden brown, about 15 minutes.
- Beat eggs together in a bowl until light and smooth. Combine white sugar, 1/4 cup rice flour, and baking powder together in a separate bowl; stir into beaten eggs until just combined. Stir lemon juice and lemon zest into egg mixture; pour over crust.
- Bake in the preheated oven until filling is set, about 30 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 29.8 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 86.5 mg, Sugar 19.6 g
GLUTEN-FREE LEMON SQUARES
Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend you can make these sweet, tart and bright lemon squares for any occasion. Made with fresh lemons and a from-scratch shortcrust pastry, these homemade gluten-free dessert bars are completely doable and easy to make. Perfect for a summer party or potluck, or even just a family weeknight dinner. Whatever the reason, you're going to fall in love with these luscious lemon squares.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 9-inch square pan.
- For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
- For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
- Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 26 g, TransFat 0 g
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