I promised a fellow blogger, Margaret, (Peg or Peggy too), some gluten free recipes so here they are. I usually just buy gluten free flour from the supermarket or health food shop and substitute it for normal flour. If you can't find any, there always pavlova! Here's my pavlova recipe as well.
Sorry I don't have any photos to go with them.
1 and a half cups of castor sugar
dessertspoon of white vinegar
tablespoon of cornflour (check it has only corn and no wheaten flour)
Heat oven to about 120 degrees celsius. (a cool/slow oven)
Draw around a dinner plate on a piece of oven baking paper/greaseproof paper and cut it out and put it on a pizza tray or baking tray.
Separate eggs being careful not to get even a smidge of yolk in the white. (Good idea to do each on in a separate cup then tip the white into your big bowl)
Beat eggs with an electric beater until stiff peaks form. (My husband sometimes does this bit by hand to prove his manhood!)
Add castor sugar about a third of a cup at a time beating for about 5 minutes or so to dissolve the sugar.
Add dessertspoon of vinegar and beat.
Add corn flour and gently fold through with a spoon.
Heap mixture in onto paper on tray in a round shape with a spoon and swirl the edges up a bit higher. (Sometimes I make a heartshaped one for Valentine's Day)
Cook for about an hour on 120 degrees or until outside feels crisp when you tap it with your fingernail. (check after 15-20 minutes and if going brown, turn the oven down a bit).
Turn oven off and leave in oven with door open until cool. Take out if looks too cooked, though.
Fold in cornflour gently until mixed through.
Fill with whipped cream and top with fruit - eg strawberries. Sometimes I used a tin of destoned cherries and put grated chocolate on top.
150 g butter
125 grams dark chocolate
a quarter cup of cocoa powder
1 and a half cups sugar
1 teaspoon vanilla essence
1 cup plain GF flour (or you can use self raising GF flour)
icing sugar to dust
Heat oven to 180 degrees celsius
Line a cake/slice/lasagna tin with baking paper extending over the two sides so you can lift it out easily later.
Melt butter and chocolate (I do it in the microwave in the same bowl - 30 seconds at a time and stir in between goes). Let cool down a bit.
Beat eggs, sugar and vanilla with a whisk until well combined
Whisk in chocolate and butter mixture.
Stir in sifted flour and cocoa. Do not over beat.
Pour into prepared tin. Bake for 40 minutes
Slice will rise up and then sink back down again, leaving the surface a little bit cracked.
Dust with sifted icing sugar.
Carrot and Apricot Slice
1 cup Self Raising Gluten free flour
1 teaspoon ground cinnamon
Three quarters cup of caster sugar
Three quarters cup of grated carrot
Three quarters cup of chopped dried apricot/sultanas/chopped ginger or whatever you fancy
Third of a cup of dessicated coconut
Half a cup of chopped walnuts
2 eggs lightly beaten
90 grams of butter, melted
Preheat oven to 180 degrees celsius
Line slice tin/lasagna dish with baking paper extending over two sides.
Sift flour and cinnamon into large bowl.
Add sugar, carrot, dried fuit, coconut and walnuts and stir until combined
Add eggs and butter.
Spread evenly into prepared tin and smooth surface.
Bake for 30 minutes until golden and firm to touch.
Cool in tin and then lift out.
Top with cream cheese frosting or make lemon icing with one cup of icing sugar (check is the gluten free kind not "icing mixture"), and a tablespoon or two of lemon juice. (Add gradually so you don't end up with running icing).
David Herbert's "Perfect baked cheesecake".
250 grams plain sweet gluten free biscuits (We use Arnott's rice cookies)
quarter teaspoon ground ginger
125 grams melted butter
500 grams cream cheese
3/4 cup caster sugar
3 eggs separated
1/2 cup cream
2 teaspoons vanilla essence
1 teaspoon finely grated lemon zest
2 teaspoons lemon juice
Crush biscuits in a plastic bag with a rolling pin. Put in bowl and mix with ground ginger.
Mix with melted butter unti mixture comes together .
Press mixture with your fingertips into a spring form cake tin greased and lined with baking paper. Press mixture two thirds up the side of tin.
Refrigerate for 30 minutes.
Preheat oven to 180 degrees celsius.
With electric beater mix cream cheese and caster sugar until creamy.
Add egg yolks, cream, vanilla, lemon zest and lemon juice and beat until light and fluffy
In clean bowl, beat eggwhites until firm peaks form.
Fold egg whites into cream cheese mixture
Spoon onto cheesecake base and smooth top
Bake for 35-40 minutes or until pale golden colour and just set in the centre.
Refrigerate for 6-12 hours. Dust with icing sugar before serving.