By Jan Bilton
Several years back, when two family members were diagnosed as gluten intolerant, I thought ‘Oh no, planning meals is going to become harder’. There weren’t many products available to help alleviate my dilemma. But today I make enjoyable gluten-free meals and bakes for the whole family — all without that ‘oh no’ feeling.
Over time, gluten-free baking products have improved. The flavours are fine and baking results are pretty similar to using traditional flour. I often substitute gluten-free flour for a traditional one in a baking recipe. The only variation being adding an extra egg.
(NB Gluten is the elastic-like protein in flour that is so beneficial in baking. Raising agents, eggs and hot air trigger the gluten to stretch and the heat from the oven ‘sets’ it in place.)
GF APPLE & BERRY CRUMBLE
4 large Granny Smith apples
1/2 cup caster sugar
1/2 teaspoon ground cinnamon
1 cup frozen berries eg raspberries, cranberries, blueberries
Topping: 1/2 cup brown sugar,
1/4 cup gluten-free flour
1/2 cup each: shredded coconut, sliced almonds
50g butter, melted
Preheat the oven to 180°C.
Peel, core and thinly slice the apples. Combine with the caster sugar and cinnamon in a bowl. Cover and microwave on high for 2 minutes. Turn into a 20cm x 18cm baking dish. Sprinkle with the berries.
Combine the topping ingredients and sprinkle over the fruit. Bake for about 30 minutes, until the top is golden. Serves 4-6.
- Jan Bilton is a Cambridge-based, professional food writer. For more of her recipes check out her website here.