Wicklewoods Gluten Free Flour Mix Recipes

GLUTEN-FREE FLOUR MIX

I make this recipe in two-quart batches and store them in airtight jars. My son and I both have celiac disease and love that we can use this mix to still enjoy traditional dishes. -Bernice Fenskie, Wexford, Pennsylvania

Provided by Taste of Home

Time 5m

Yield 3 cups.

Number Of Ingredients 3

Gluten-Free Flour Mix image

Steps:

In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.

Nutrition Facts : Calories 29 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.

Provided by WicklewoodWench

Categories Free Of...

Time 20m

Yield 45-50 biscuits

Number Of Ingredients 13

Wicklewood's Ginger Nut Biscuits (Gluten Free) image

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 .

Ingredients

6 ounces butter, softened
8 ounces soft brown sugar
8 ounces granulated sugar
2 eggs, beaten
4 ounces molasses
1 tablespoon apple cider vinegar
20 ounces gluten-free flour
2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
2 tablespoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
granulated sugar (for dredging) (optional)

WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS

Scotch eggs are another favourite of mine that I can no longer enjoy since being diagnosed with coeliac disease., however, I have combined my two favourite scotch egg recipes and developed a whole new gluten free version...As usual ordinary breadcrumbs and sausage meat can be used if making a non gf version. The double dipping adds an extra layer of breadcrumbs and therefor more crunch. To make the whole process a little less messy, try placing sausage meat mixture portion on some Clingfilm, flatten it out slightly and use the Clingfilm to cover the egg in the sausage. For the seasoning, simple salt and pepper works fine, however, I always use my own seasoning mix recipe #440608. For a healthier alternative try omitting the frying and cook completely in the oven, however, don't forget to increase the cooking time an extra 5 mins to compensate.

Provided by WicklewoodWench

Categories Lunch/Snacks

Time 35m

Yield 4 eggs

Number Of Ingredients 10

Wicklewood's Gluten Free Scotch Eggs image

Steps:

Preheat oven to 180c.
In a bowl, mix the sausage meat with the herbs and season well and divide into four portions.
Prepare 3 shallow bowls, one containing the seasoned rice flour, one for the beaten eggs, and the other breadcrumbs.
Take a boiled egg; roll it in the flour,.
Cover the egg in a sausage meat portion.
Roll it in the beaten egg and then in the breadcrumbs.
Repeat this process for all the boiled eggs, set aside for five minutes.
Double dip the eggs in the beaten egg and breadcrumbs one more time for extra texture.
In a heavy based pan, heat the oil and, place the eggs in the oil and fry gently, turning regularly, for 5-6 mins or until they are golden brown and crispy
Transfer to a baking sheet and cook in a preheated oven for a further 10 minutes.
Serve hot or cold.

Nutrition Facts : Calories 376.4, Fat 26.2, SaturatedFat 8.6, Cholesterol 330, Sodium 558.4, Carbohydrate 12.2, Fiber 0.5, Sugar 0.3, Protein 21.1

Ingredients

4 free range eggs, hard boiled and shelled
2 free range eggs, beaten
10 ounces gluten free sausage meat
2 teaspoons fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
3 tablespoons fresh chives or 1 spring onion, finely chopped
seasoning
2 ounces rice flour, seasoned
4 ounces gluten free breadcrumbs
oil (for frying)

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This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.
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Wicklewoods Gluten Free Flour Mix Recipes

GLUTEN-FREE FLOUR MIX

I make this recipe in two-quart batches and store them in airtight jars. My son and I both have celiac disease and love that we can use this mix to still enjoy traditional dishes. -Bernice Fenskie, Wexford, Pennsylvania

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

WICKLEWOOD'S GLUTEN FREE SCOTCH EGGS

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