Comfort Food Gluten Free Cornbread

Thursday, 8 August 2019

Gluten Free Cornbread

Comfort food gluten free cornbread
fluffy gluten free cornbread

gluten free cornbread recipe

This gluten free corn bread recipe is absolutely divine. The perfect comfort food for a wintery Melbourne day. The secret is not to over mix it.

I made the corn bread because I had a lot of left over polenta from a previous recipe and then for some reason I thought of cornbread which I have never made before. What a mistake! The next problem is deciphering between polenta and cornmeal.  

There is no difference between polenta and cornmeal. It is the same thing!  

Once I figured this out I went on a search for the prefect cornbread recipe and I found it. Think no more and get making this is such a pleasure to make and eat because it is so easy. I also loved using my skillet which I hadn't used in years. Another long lost pleasure found. I felt so old fashioned and I loved it hahaha.

It may look a little dry but it is absolute perfection when you eat it especially piping hot from the oven.

Spread some margarine over the top and drizzle with some maple syrup and you will be in heaven.

Gluten Free Cornbread

1 1/2 cups gluten free plain flour
1 1/2 cups fine polenta (corn meal - same thing)
1/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 x 60gm eggs
1 1/2 cups lactose free milk (buttermilk, whole milk, or almond milk work great)
6 tbsp dairy free margarine

Preheat oven to 200°C and grease a medium-sized cast-iron skillet (or 20 × 20 cm baking dish) with  margarine then place inside oven.

In a large mixing bowl add the flour, cornmeal, sugar, baking powder, baking soda, and salt and whisk until well combined.

Melt the margarine then let it cool slightly while you whisk together the eggs and milk in a separate bowl. Once the margarine has cooled down a little add it to the wet ingredients.

Pour the wet ingredients into the dry and stir gently with a wooden spoon making sure not to over-mix. Just make sure all are just combined. This is the secret to making it light and fluffy.

Remove the heated skillet (or baking dish) from the oven and pour the batter in. Turn the oven down to 180°C and bake for 20-25 minutes, or until the top is brown and an inserted toothpick comes out clean.

Let the cornbread cool slightly then serve with dairy free margarine and any sweet condiment like maple syrup or honey for that maximum comfort food feeling!

 Original recipe is here

Gluten Free Chocolate Coconut Cake

Monday, 29 July 2019

gluten free chocolate coconut birthday cake

 gluten free chocolate coconut cake

gluten chocolate cake recipes from scratch

homemade gluten free chocolate cake

I found this Gluten Free Chocolate Coconut Cake recipe in the July issue of the Woollies magazine. The cake in the original recipe is chocolate but I thought that was overkill so removed the cocoa and added vanilla essence and a little extra flour.

The original recipe is called a Coconut Rough Cake which was not gluten free and I found the amount of ingredients asked for in the recipe were exaggerated! I had massive amounts of icing left over even though I was very generous in coating the cake, because of this I halved some of the ingredients. 

A mistake I made was using extra large eggs so the cake came out like a custard. It's like three layers of vanilla slice! I am not sure what the consistency of this cake is suppose to be but I don't think it's bready its more eggy. I think if you love vanilla slice then you will love this cake! Please let me know if you get different results.

Please note it did take me two days to make. It is time intensive. I made the cake and ganache one day and the rest of the icing then put it together the next day.

Gluten Free Chocolate Coconut Cake 

Chocolate Coconut Cake
600gm Gluten Free plain flour
600gm caster sugar
450ml water
2 teaspoons vanilla essence
3 tsp gluten free baking powder
2 cups McKenzie's Moist Coconut Flakes
9 free range eggs, lightly beaten
3 x 400ml cans coconut milk
1 tsp salt

Ganache filling
2 x 225 pkts milk chocolate melts
2/3 cup Zymil lactose free thickened cream

Buttercream Icing
250gm Nuttelex dairy free margarine at room temperature
500gm icing sugar
1 1/2 tbs baking cocoa
4 tablespoons thickened cream

Milk Chocolate Drip
150gm chocolate milk melts
3 tablespoons Zymil lactose free thickened cream

1. Preheat oven to 170C. Grease 3 x 20cm round cake tins and line with baking paper.

2. To make chocolate coconut cake, in a very large bowl combine dry ingredients with 1 tsp salt.

3. In a massively large bowl (mine was 35cm in diameter) combine coconut milk, eggs and 450ml water. Note: I found the coconut fat was solid when I opened the cans so emptied the three cans first into the bowl then beat them with an electric mixer until smooth. Then I added other ingredients and beat them all together until combined.

4. Add dry ingredients to wet ingredients and whisk until combined.

5. Divide batter between baking tins and bake for 60-90mins. I found the top two tins baked quicker than the one on the bottom shelf. The cake on bottom shelf needed an extra 15-20 minutes.Set aside to cool completely then trim tops to level cakes.

6. To make ganache filling place chocolate in a heatproof bowl. heat cream until just about to boil then pour over chocolate. Stir until chocolate is melted and refrigerate for about 20 minutes or until thick and spreadable.

7. To make buttercream icing beat margarine with a salt until pale about 3 minutes. Add icing sugar a little at a time and mix until fully incorporated. Divide mixture into three bowls add a little more to the last bowl. To make the darkest coloured icing add 1 tbspoon cocoa powder and 1 tbspn cream. To make medium coloured icing stir in 1/2 tbspoons cocoa powder and 1 tbspoon cream. For lightest coloured icing with extra mixture add two tbspoons cream and stir to combine.

8. To assemble cake sandwich layers with ganache.

9. Coat cake with some of the light coloured icing and refrigerate for 20 minutes or until set.

10. With the flat side of a butter knife coat the bottom calf of the cake with darkest buttercream. Then work your way up the cake with medium and light coloured cream until all cake is coated.

11. To make chocolate drip, place chocolate and cream in a heat poof bowl on the stove top over low heat until chocolate has melted and both ingredients have combined. Transfer mixture to a piping bag or zip lock bag with corner snipped and run around the top edge of cake creating lots of drips. Fill in top of cake with remaining chocolate sauce.

Gluten Free Apple Cinnamon Custard Cake

Wednesday, 24 July 2019

Gluten Free Apple Cinnamon Custard Cake in tin

Gluten Free Apple Cinnamon Custard Cake

Slice of Gluten Free Apple Cinnamon Custard Cake

This is a delicious light and fluffy gluten free apple cinnamon custard cake that is like no other. The recipe is a bit fiddly but it is worth it as it is so good. The original recipe is from Curtis Stone but I changed to to make it gluten free and took out the alcohol. You're welcome hahahaha.

Gluten Free Apple Cinnamon Custard Cake

3 large Granny Smith apples, peeled, cored
Juice and zest from 1 orange
1 1/4 cups gluten free plain flour, plus 2 tablespoons extra
1 cup caster sugar, plus 1 tablespoon extra
2 teaspoons gluten free baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup extra virgin olive oil
1 cup full cream lactose free milk
2 large eggs
1 teaspoon vanilla extract
2 large egg yolks
1 teaspoon icing sugar, sifted

1. Position a rack in the centre of the oven and preheat to 180C or 160C fan-forced. Line and grease a 23cm springform tin.

2. Cut the apples into 8 wedges, then cut into 1/2 cm thick slices then in a medium bowl, toss the apples with juice from the orange and set aside.

3. In another medium bowl, whisk together the 1 1/4 cups of plain gluten free flour, 1 cup of caster sugar, gluten free baking powder, salt and 1/4 teaspoon of the cinnamon.

4. In a large bowl, whisk together oil, milk, whole eggs, orange zest and vanilla to blend. Whisk dry ingredients into the wet ingredients to form a smooth batter. Be careful not to over-mix. This is the secret to getting this cake light and oh so fluffy!

5. Transfer 1 cup of the batter to a small bowl and mix in the remaining 2 tablespoons flour then set aside.

6. Whisk egg yolks into remaining batter in the large bowl just to blend then stir in the apples. Transfer the apple batter to the springform tin spreading the batter into an even layer and pressing the apples to submerge them. Pour the reserved batter evenly over the apple batter.

7. In a small bowl whisk the remaining caster sugar and cinnamon to blend then sprinkle it evenly over the batter.

Baking Gluten Free Apple Cinnamon Custard Cake

8. Bake for 50-60 mins or until a skewer inserted into the centre of the cake comes out clean and the top is golden brown. Transfer the pan to a wire rack and cool for 15 mins. Dust with icing sugar and serve with a few scoops of lactose free ice cream.

The original recipe is from the Coles Magazine which you can find here.

Nigella's Gluten Free Dark and Sumptuous Vegan Chocolate Cake

Saturday, 29 June 2019

Nigellas Gluten Free Dark and Sumptuous Chocolate Cake

Nigella's Gluten Free Dark and Sumptuous Vegan Chocolate Cake

Nigellas Gluten Free Dark and Sumptuous Chocolate Cake Slice

Nigellas Gluten Free Dark and Sumptuous Chocolate Cake Sliced

This is a cake recipe I saw Nigella tweet but I lamented that it was not gluten free and to my surprise Nigella responded and suggested I try it gluten free so here we are.

I came to my friend Helen's house and with the help of her daughter Chloe as well we made this gluten free version. I am not a fan of coffee so we took that out but you can put it in. I also couldn't find edible rose petals so am using freeze dried strawberries which I found in one of my breakfast cereals!

Coconut butter is impossible to find so here is the recipe for coconut butter I used to make it. 

Nigella's Gluten Free Dark and Sumptuous Chocolate Cake


For the icing
60 millilitres cold water
75 grams coconut butter (recipe link above)
50 grams soft brown sugar
1½ tablespoons cocoa
150 grams dark chocolate (min. 40% cocoa solids), finely chopped

For the cake
225 grams plain flour
1½ teaspoons bicarbonate of soda
½ teaspoon fine sea salt
75 grams cocoa
300 grams soft brown sugar
375 millilitres hot water from a recently boiled kettle
75 grams coconut oil (90ml)
1½ teaspoons cider vinegar or white wine vinegar
1 tablespoon freeze dried starwberries
1 tablespoon chopped pistachios

Preheat the oven to 180C/160C Fan/Gas 4 then grease and line a round 20cm/8in cake tin. Make sure to line well if you are using a springform tin as this is a very wet batter.

Start with the icing.

Place all the ingredients for the icing except the chopped chocolate into a small heavy based saucepan and bring to the boil. Make sure everything’s dissolved. Turn off the heat, but leave the pan on the stove top and quickly add the finely chopped chocolate making sure it all melts together. Leave for a minute, then stir until you have a dark glossy icing. Leave to cool. Make sure to give the icing a stir with a spatula every now and again.

Put the flour, bicarb, salt and cocoa in a mixing bowl and use to fork to give it a good mix. (As shown above with my excellent helper Chloe, 7)

Combine the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients. Once combined use an electric hand mixer on medium speed to get rid of any lumps. Next pour into the prepared tin and bake for 35 minutes but check at the 30-minute mark to see if it is already done.

When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.

Once the cake is cooked, transfer the tin to a wire cooling rack and let the cake cool in its tin.

Give the icing a good stir with the spatula to check it's at the right consistency then turn the cake out of the tin and cover with icing, just like Helen is doing above.

It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on top. If you are using a springform tin pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if you need to.

Sprinkle with strawberries and chopped pistachios or anything else that your heart desires; otherwise, you can leave it as is, gleaming darkly.

Slice and enjoy.

Original recipe is here

Gluten Free Chocolate Peanut Butter Marshmallow Cake

Monday, 17 June 2019

Gluten Free Choclate Peanut Butter Marshmallow Cake Slice

Gluten Free Chocolate Peanut Butter Marshmallow Cake Inside

 Gluten Free Chocolate Peanut Butter Marshmallow Cake Inside Close Up

Gluten Free Chocolate Peanut Butter Marshmallow Cake Batter

 Gluten Free Chocolate Peanut Butter Marshmallow Cake

This divine gluten free Chocolate Peanut Butter Marshmallow Cake is from the current Wollies mag. I made the cake gluten free and changed a few of the ingredients as well as the name. In the magazine it is called a gooey pudding but I didn't like that title so I changed it.

I can't go past a cake with marshmallows, they are my favourite. I didn't use gluten free marshmallows but if you are really sensitive please feel free to use them.

I also found the pink ones gave a lovely starwberry flavour which was divine so definitely use a bit of both. If you love a strawberry flavour with you chocolate then use all strawberry marshmallows.

This gluten free chocolate cake is best warm. If you put it in fridge and then decide to serve it, it gets a bit hard because the marshmallows go back to their natural state.

So for the best experience heat up add a few spoonfuls of almond milk ice cream and you will be in heaven.


Gluten Free Chocolate Peanut Butter Marshmallow Cake

Cake Method
200g vegetable margarine
180g 40% cocoa dark chocolate, chopped
3 free range eggs
2/3 cup caster sugar
1/3 cup crunchy peanut butter
1 cup gluten free self-raising flour, sifted
15 white and pink marshmallows

1/3 cup boiling water
1 tbs cocoa
1 tbs caster sugar

1. Preheat oven to 200°c. Grease a 20cm cake tin and line base and sides with baking paper, making sure the paper extends above the cake tin.

2. Place margarine and chocolate in a microwave-safe bowl and heat on high for 1 minute. Stir and repeat until melted and smooth.

3. Whisk eggs, sugar and peanut butter in another bowl then pour chocolate mixture into egg mixture and stir to combine.

4. Add flour and stir until smooth.

5. Fold in 10 marshmallows (or a few more hahaha). Transfer batter to cake tin and top with remaining marshmallows.

6. Combine topping ingredients in a bowl. Pour over cake batter. Then add additional 5 marshmallows on top.

7. Bake for 20 minutes on high so a crust forms then reduce oven to 150°c and cook for a further 1 hour or until slightly firm on top and gooey in the centre. Stand for a few minutes then serve immediately.

To serve, top with ice-cream and wolf down hahaha

Original recipe here.

Gluten Free, Dairy Free Banana Peanut Butter Bread

Friday, 23 November 2018

Gluten Free, Dairy Free Banana Penut Butter Bread I

Gluten Free, Dairy Free Banana Penut Butter Bread 6

Gluten Free, Dairy Free Banana Penut Butter Bread 7

This is a gluten free, dairy free cake recipe I found in a book a friend gave me as a gift. It is called My Petite Kitchen Cookbook by Eleanor Ozich.  I have changed around some ingredients so it isn't exactly the same but very similar. This is the first recipe I have used and hope to make more in the future. Enjoy!

Gluten Free, Dairy Free Banana Peanut Butter Bread

4 free range eggs
1/4 teaspoon cinnamon
3/4 cups peanut nutter
1 cup shredded coconut
1 teaspoon bicarbonate of soda

1/4 cup mousmoula (loquat) or fruit of choice
1 tbsp shredded coconut

Preheat the oven to 160C. Grease and line a 20cm cake tin with baking paper.

Blend eggs and banana in a food processor until smooth. Add the peanut butter, coconut and bicarb of soda until smooth. The bigger the food processor the better because it gets pretty full.

Next pour batter into the lined cake tin. Tear up mousmoula (or fruit of choice) and scatter over the top of cake then sprinkle shredded coconut as well.

Bake for 35-40 minutes or until a skewer inserted in the middle of the cake comes out clean.

Once cooled turned out onto a plate and serve.

Gluten Free Lamington Sponge Cake

Friday, 26 January 2018

Gluten Free Lamington Sponge Cake

Fluffy Gluten Free Lamington Sponge Cake

Fluffy Slice Gluten Free Lamington Sponge Cake

I found this wonderful Gluten Free Lamington Sponge Cake recipe in a magazine called Food to Love. I thought it was perfect to make on Australia Day because it is my brother in laws birthday. Quite fitting for both occasions.

The original recipe wasn't gluten free but thought there is a combination of flours so it should work well with gluten free flours and from the photos you can see it worked out beautifully.

I am lactose intolerant but they don't make a cream you can whip that is lactose free so had to use Bulla Whipping Cream which is an excellent product as it whips up fast.

Feel free to change to any alternative. (I would love to know what you choose so please share).

Gluten Free Lamington Sponge Cake Recipe

Lamington Sponge Ingredients
1/3 cup (50g) cornflour
1/3 cup (50g) gluten free plain flour
1/3 cup (50g) gluten free self-raising flour
15 g butter, melted
1 tbsp boiling water
6 eggs
1 cup (220g) caster sugar
1 cup (250ml) Bulla whipping cream
1/2 cup (160g) strawberry jam
1 cup (80g) desiccated coconut

Chocolate Icing Ingredients
35g block of Cadbury Dark Milk Bar, grated
1/2 cup (125ml) water
1 cup (160g) pure icing sugar, sifted
1/2 cup (50g) cocoa, sifted

Method for Gluten Free Lamington Sponge

Preheat oven to 180°C (160°C fan-forced). Grease and line two x 22cm round cake pans with baking paper.

Sift cornflour, gluten free plain and gluten free self-raising flour together three times. Combine the melted butter and boiling water in a small cup.

Beat the eggs and sugar in a LARGE bowl with an electric mixer on high speed for 8 minutes or until thick and creamy. Using a large whisk, gradually fold half the sifted flours, then the butter mixture into the egg mixture, then the remaining flour mixture.

Divide sponge mixture evenly between prepared pans. Bake for about 20 minutes or until golden brown. Take out of pans and allow to cool.

Method for Cream and jam:

Beat the cream in a small bowl with an electric mixer until firm peaks form. Bulla whipping cream is made to be whipped and does so in 90 seconds. Nice and fast.

Spread one sponge with jam, then cream to within 1cm of edge of sponge. Top with remaining sponge.

Method for Chocolate Icing

Whisk the chocolate and water in a medium bowl over a saucepan of simmering water until melted and smooth. Remove from heat; gradually whisk in icing sugar and cocoa until smooth. The mixture is runny so use a spoon to cover top and sides.  

 Sprinkle the top and sides with coconut; refrigerate until set before cutting. 

Note: I had half the chocolate mixture left over. Better to be safe than sorry you don't want to have not enough. Always better to have a little more than you need.

Original Recipe is from Food To Love

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