Читать книгу Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes - Julia Thomas - Страница 6

Baking successfully with dairy-, wheat- and gluten-free ingredients is not as difficult as you may think and in most cases you use the same ingredients as you would in normal baking. There are, however, a few specialist ingredients that you need to make friends with, most of which can now be purchased from all the main supermarkets and good high street health food shops. This section contains information about the alternative ingredients that I use, as well as the ones you may already have lurking in the back of your cupboard.

Fats

Not only are they low in unsaturated fats, but dairy-free spreads can be used straight from the fridge, so you don’t need to remember to take them out of the fridge to warm to room temperature.

* Dairy-free sunflower spread is what I use in most of my baking. It is not only free of dairy, but also GM ingredients, hydrogenated oils, artificial additives, emulsifiers, soya and gluten and has 70% less saturated fat than butter. I use Pure Sunflower, but a number of the big supermarkets have their own brand of ‘free from’ spreads. Always remember to check the ingredients label to be sure.

* Soya spread is also great for baking. It contains 59% vegetable oils and is also free from dairy, GM ingredients, hydrogenated oils, artificial additives, emulsifiers and gluten. It really is down to personal preference as to which type of spread you decide to use.

* Oils such as naturally refined sunflower and vegetable oils are wonderful to bake with, and I use organic oils in quite a few of my recipes. Other oils, such as hazelnut and walnut, are best used in very small quantities just to flavour.

* Coconut oil is hard and white at room temperature, but melts really easily and tastes wonderful. It is high in omega-3 fatty acids, essential amino acids and lauric acid and is stored in the body as energy, not fat. In fact, it is an all-round good guy. It is expensive, which is why I use it just for frostings. I use Biona Coconut Oil, which is available only from good health food shops or online at www.cakeangels.co.uk or www.naturallygoodfood.co.uk.

Milk

Dairy-free milks are really easy to bake with and can also be used to create authentic creams, frostings and curds. They are low in fat and are normally calcium-enriched, but check the ingredients label first.

* Liquid milks, such as soya, rice, almond and oat, are all great to bake with, but I find unsweetened soya milk, with its creamier texture and taste, is best for making creams and some frostings. All can be bought from the main supermarkets.

* Coconut milk has about 17% fat and is usually bought in cans from supermarkets. However, you can now buy a less creamy, low-fat coconut milk, which is similar to rice milk in texture and is sold in cartons at good health food shops.

* Soya double cream, also often referred to as whipping cream, is a blend of vegetable fats and hulled soya beans and is great for baking with. There are two brands available in this country: Granovita Organic CremoVita and Soyatoo. Both brands can be purchased from good high street health food shops or online at www.cakeangels.co.uk, www.naturallygoodfood.co.uk and www.veganstore.co.uk.

* Dairy-free sour cream is a soya-based cream that works really well in baking and tastes delicious served on jacket potatoes and in dips. I use Tofutti Sour Supreme, which at the moment can be purchased at good high street health food shops and online at www.cakeangels.co.uk or www.goodnessdirect.co.uk

* Coconut cream, not to be confused with creamed coconut that is sold as a hard block, is sold in cartons and can be found in all the main supermarkets. It is similar in texture to double cream and when whisked into soft peaks with a little added icing sugar, tastes wonderful.

* Powdered or dried dairy-free milks are usually dried soya milk, though if you prefer you can get dried almond milk. Both are quite expensive, but ideal to keep in your store cupboard. Neither is available in supermarkets yet and they have to be purchased from good health food shops or online at www.cakeangels.co.uk or www.goodnessdirect.co.uk. Don’t be tempted to try Cow & Gate’s Infasoy – it doesn’t work for baking!

Flour

Wheat- and gluten-free flours can now be bought as premixed bags in all the main supermarkets, which makes life a lot easier. I have developed all the recipes in this book using the award-winning Doves Farm flours, but there are other very good ones available from health food shops. For the recipes in this book, you will use self-raising and plain flour. It is important to use the type of flour stated in the recipe, as the wrong flour will drastically affect the appearance and texture of the finished cake. Do make sure you check the sell-by date on your flours, as they do deteriorate over time.

Xanthan Gum

The magic ingredient that makes wheat- and gluten-free cakes such a success. Without it, your cakes will fall apart in a crumbly mess, so omit at your peril! I use Doves Farm Xanthan Gum, which is gluten-free and found in all the main supermarkets. The wheat- and gluten-free flours already contain a small amount, but I have found that to get the best results with cakes you need to add a little extra. Follow my instructions and you won’t go wrong.

Baking powder

Not all baking powders are gluten-free, so please check the ingredients label. I use Dr. Oetker Gluten-free Baking Powder, which can be bought at all the main supermarkets. Do make sure you check the sell-by date because baking powder, like flour, does deteriorate over time.

Bicarbonate of soda

Commonly found in recipes with strong spicy flavours, such as gingerbread and parkin, as it has a rather bitter taste. It works best with acid-forming ingredients such as lemon juice, black treacle and dairy-free buttermilk. Again, make sure you check the sell-by date as it does deteriorate over time.

Cocoa powder

A gluten-free and inexpensive ingredient in baking. I always sift it with other dry ingredients so it is evenly distributed, or mix it with liquid to make a paste. If you love the taste of dark bitter chocolate, then chose a cocoa powder such as Green & Black’s. If you like a slightly lighter, sweeter taste, then Sainsbury’s cocoa powder might be for you. Don’t use drinking chocolate, as this contains dried milk.

Oats

Although oats do not contain gluten, some people may be sensitive to a similar protein called avenins. Many oat products can be contaminated with wheat or barley, so it is important to use only gluten-free oats, which can be found in Sainsbury’s, Tesco and all good health food shops.

Sugars

I prefer to use unrefined sugars in my recipes, but because they are darker in colour, your cakes will be darker in appearance. Do feel free to experiment.

* Caster sugar is small-grained and blends well in sponges and meringues.

* Granulated sugar is much coarser in texture and can give cakes a gritty texture.

* Icing sugar is very fine in texture and is occasionally used in making pastry bases, but most commonly it is used to make frostings and icings.

* Muscovado sugars are made from raw cane sugar and vary in colour and taste. I use light muscovado sugar in a number of recipes because it provides a lovely light toffee flavour. Dark muscovado sugar works really well in gingerbread and parkin because it has a very strong molasses flavour.

* Demerara sugar has a lower molasses content with larger crystals and is great for sprinkling on top of cakes for a nice crunchy finish.

* Golden syrup and black treacle are made from crystallized sugar. I use both in my recipes.

* Honey has been used as a sweetener for centuries. I use runny honey in my recipes, as it dissolves much faster.

Condensed milk

Condensed milk is milk that has had half the water content removed and sugar added. Until recently this ingredient was out of bounds, but then I discovered I could make my own dairy-free version using dried soya milk. Yippee, I can now make thick caramel for Millionaire’s Shortbread and my Chocolate Nutty Caramels – bliss.

Eggs

I use organic free-range eggs in all my recipes. I have indicated in each recipe whether to use large or medium eggs and it is important you follow the instructions because liquid content can affect the result of your cake.

Chocolate

My favourite ingredient! I always use organic dairy-, wheat- and gluten-free 60% dark, milk and white chocolate drops in my baking as they melt faster and are easier to use. You can now buy them direct from www.cakeangels.co.uk. You can also buy chocolate buttons in good health food shops and supermarkets but they are normally sold in small quantities and are expensive.

When decorating with chocolate I do use bars for curls or grating. You can buy bars of dairy-free chocolate in most good health food shops and all the main supermarkets stock Kinnerton’s dairy-, wheat- and gluten-free chocolate bars, which you will find in the ‘free from’ food sections.