Gluten free Chocolate and Honey Biscuits

Having had limited success with biscuits without any added sugar I decided to try honey instead of adding crystallised sugar.

Remember children under 12 months should not have honey.

  • 100g rice flour
  • 25g cocoa
  • 1 tsp GF baking powder
  • 75g butter
  • 60g honey
  • 1 egg

Method

  1. Line a baking sheet and heat the oven to 190C (fan 170C)
  2. Measure the flour, cocoa and baking powder and stir well.
  3. In the food processor blend the butter, and add the honey
  4. Add the egg, and then the flour mixture.
  5. If the mixture is not soft add some milk or water.
  6. Place small spoonfuls on the baking sheet, and press down with a fork (or finger)
  7. Bake for 16-18 minutes until the biscuits are set.
  8. Cool on a wire rack

Gluten Free Apricot Biscuits with No Added Sugar

Having successfully devised the ultimate recipe for Gluten Free Tea Bread with No Added Sugar, I am now starting on experiments to make Gluten Free Biscuits with No Added Sugar (BTW I am English so what I call Biscuits are called Cookies in the US).

My aim is to make biscuits that my grandchildren will enjoy but that won’t add to their daily intake of added sugar.

I already have one recipe for a biscuit that has no added sugar – Grandma’s Biscuits but these are oats based so not like traditional biscuits so I want some that are a bit more “biscuity”.

Mr 4 year old particularly likes apricots, and so do the other children, so I am using them for sweetness in this set of experiments.

Ingredients

  • 125 g dried apricots – pulverised in the food processor
  • 100g GF flour
  • 1 teaspoon baking powder
  • 75g butter
  • 25g flax seeds (ground)
  • 1 egg (beaten)
  • ~4 tablespoons milk

Method

  • Line a baking tray with greaseproof paper/parchment. Heat oven to 160 C fan (180 C conventional)
  • In the food processor cream the butter and flaxseeds
  • Beat in the the apricots; then the sieved flour and baking powder; and then the beaten egg .
  • Add sufficient milk to make a soft dough.
  • Spoon on the baking tray – this mixture should give about 30 biscuits. Flatten slightly with a spoon or finger.
  • Bake for 15-20 minutes – until set and light brown.

These biscuits turned out ok – they are not as “crumbly” as I would like. So I am considering what to change to try and get the crumbliness.

PS The younger children (2 and 3 years old) recognised these as biscuits and ate them and asked for more. The older children (4 and 5) politely ate one and refused more.

The Ultimate Gluten Free Tea Bread with No Added Sugar

It is generally accepted that the amount of “added sugar” we consume should be limited. This is a challenge when doing gluten free baking as most recipes rely on “added sugar” for various reasons, including:

  • Adding Flavour,
  • Adding structure
  • Attracting and retaining moisture
  • Prolonging freshness

The recommended maximum daily amount of “added sugar” a 4-6 year old should have is 19 grams (5 teaspoons). Fortunately “intrinsic sugar” as found in fruit and vegetable is not included in the limit, nor is the sugar in dried fruit (although there is some debate over that).

I have now had several attempts at making a gluten free tea bread with no added sugar. This version is generally accepted as the best.

Tea Bread

Ingredients

  • 180 ml tea (traditional or fruit)
  • 200g sultanas (or other dried fruit)
  • 45 ml oil
  • ~300g of ripe bananas (I used 3)
  • 25g teff flour
  • 25g UK cornflour/US cornstarch
  • 60g GF flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp xanthan gum
  • pinch of salt
  • 40g ground flax seeds (linseed)
  • 2 eggs beaten

Method

  • Put dried fruit and oil in a bowl, pour over hot tea, allow to cool.
  • Heat oven to 160 C fan (180 C conventional), prepare a 2lb/900g loaf tin (grease and line with parchment/greaseproof paper).
  • Blitz the banana in a food processor or mash with a fork.
  • Sieve flours, baking powder, bicarbonate of soda, xanthan gum, salt. Add the flax seeds. Stir well to ensure mixed.
  • Combine flour mixture, cooled fruit (including any excess liquid), mashed banana and beaten eggs to create a smooth thick batter.
  • Pour into lined loaf tin.
  • Bake for about 75 minutes, until an inserted skewer comes out clean. If the top starts to brown, cover with tin foil.
  • Cool in the tin, store in a cake tin or slice and freeze. Should keep for a few days – if not eaten.

Testing

I have tried this on the family both adults and children – it was very well received. The grown ups liked it for the texture and taste, the children just asked for seconds. So I am now calling this version “The Ultimate Gluten Free Tea Bread” and the bonus is there is no added sugar. I think I will be making this often.

Note

In hot weather this can start going mouldy in less than a week, so it is good idea to freeze any left overs.

Gluten Free Chocolate Mango Loaf – no added sugar

I have adapted my Chocolate Loaf, to use mango instead of pear, I have also adjusted ingredients so there is no added sugar (the original loaf used maple syrup – which does count as added sugar).

**Note having tasted it we decided it was ok – but the recipe needs work ***

Ingredients

  • 100g gluten free plain flour
  • 30g UK corn flour
  • 60g teff flour
  • 2 rounded tbsp cocoa powder
  • 1 tsp each of: gf Baking powder, bicarbonate of soda and xanthan gum
  • 60g ground flaxseeds
  • 200g ripe mango
  • 175g natural yogurt
  • 2 large eggs, beaten
  • 70 ml vegetable oil
  • 50 ml milk

Method

  1. Heat the oven to fan 160 C (conventional 180 C )
  2. Grease a 2lb/900g loaf tin, and line with baking parchment/greaseproof paper
  3. Sieve the flours, cocoa, baking powder, bicarb and xanthan, add the flax seeds and stir well.
  4. Blitz the mango to a puree. Then add to the flour mixture.
  5. Beating the flour mixture add all the other ingredients (one by one).
  6. Bake for 60 minutes, until the top is firm and springy. If it feels liquid inside it needs cooking longer – if necessary cover the top with foil to stop it over browning.

I used thawed frozen mango.

Testing

When the cake came out of the oven it had risen more than previous loaves.

The cake was definitely edible, but seemed more like a bread than a cake. I am not sure if it was the mango that didn’t add sweetness as other fruit does, or the complete lack of sugar. So the is going down as a version not to be made again!

Gluten Free Tea Bread No Added Sugar Take 2

Having made a gluten free tea bread with no added sugar. I decided to try and make it with slightly different ingredients.

Ingredients

  • 200 ml tea (traditional or fruit)
  • 200g currants/sultanas (or other dried fruit)
  • 45 ml oil
  • ~350g of ripe pears (I use 2)
  • 25g teff flour
  • 25g UK cornflour/US cornstarch
  • 60g GF flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp xanthan gum
  • pinch of salt
  • 40g ground flax seeds (linseed)
  • 2 eggs beaten

Method

  • Put dried fruit and oil in a bowl, pour over hot tea, allow to cool.
  • Heat oven to 160 C fan (180 C conventional), prepare a 2lb/900g loaf tin (grease and line with parchment).
  • Blitz the pear including the skin, but not the core.
  • Sieve flours, baking powder, bicarbonate of soda, xanthan gum, salt. Add the flax seeds. Stir well to ensure mixed.
  • Combine flour mixture, cooled fruit (including any excess liquid), mashed banana and beaten eggs to create a smooth thick batter.
  • Pour into lined loaf tin.
  • Bake for about 65 minutes, until an inserted skewer comes out clean. If the top starts to brown, cover with tin foil.
  • Cool in the tin, store in a cake tin or slice and freeze. Should keep for about 1 week – if not eaten.

Testing

Just tried it – and quite acceptable – I suspect there was more tea than needed. Next time I’ll take that back to 180ml. The pear seemed to work well, not sure whether to try mixing with banana. I might also increase the quantity of flax seeds to about 60g.

Gluten Free Chocolate Loaf

Having read easy gluten free, I was introduced to new ingredients including ground flaxseeds, my local supermarket didn’t appear to have them, but I asked in Waitrose and was directed to the Free-From section – where I found Linwood’s at some £5.75 for 425g. I have since found out Waitrose sell Linseed (which is the same thing) for £2.25 for 500g, but that appears to not be milled – this needs more investigation…
I added some of these flaxseeds to my No Added Sugar Gluten Free Tea Bread, and then I decided to adapt one of the muffin recipes in the book (Blueberry Muffins) to a chocolate loaf. My recipe is quite a long way from the original, so here it is:

Ingredients

  • 130g gluten free plain flour
  • 60g teff flour
  • 2 rounded tbsp cocoa powder
  • 1 tsp each of: gf Baking powder, bicarbonate of soda and xanthan gum
  • 20g ground flaxseeds
  • 2 ripe pears ~ 170g peeled
  • 125g natural yogurt
  • 2 large eggs, beaten
  • 70 ml vegetable oil
  • 70 ml maple syrup

Method

  1. Heat the oven to fan 160 C (conventional 180 C )
  2. Grease a 2lb/900g loaf tin, and line with baking parchment/greaseproof paper
  3. Sieve the flours, cocoa, baking powder, bicarb and xanthan, add the flax seeds and stir well.
  4. Peel the pears and remove the centres, blitz. Then add to the flour mixture.
  5. Beating the flour mixture add all the other ingredients (one by one).
  6. Bake for 60 minutes, until the top is firm and springy. If it feels liquid inside it needs cooking longer – if necessary cover the top with foil to stop it over browning.

The bottle of maple syrup said it contained 63g sugar per 100g, so 70 ml probably contains ~100g added sugar. So it probably is ~5g added sugar for a child size slice. Maple syrup is not as bad as white sugar, but still it would be worth experimenting to see if this can be reduced.

I peeled the pears, but I think that it would be worth trying to blitz with the skins, the centres would still need removing.

Testing

I tried this with the family and everyone liked it. The little ones wolfed their slices down. A definite success.

Gluten Free Tea Bread No Added Sugar

Having made Gluten Free Tea Bread several times with a small amount of added sugar, I thought the time had come to try it with no added sugar. I had bought some ground flax seeds, and decided to try adding that instead of sugar, the mixture was a bit stiffer than usual so I added two tablespoons of milk.

Ingredients

  • 160 ml tea (traditional or fruit)
  • 220g currants/sultanas (or other dried fruit)
  • 45 ml oil
  • ~170g ripe bananas (1½ medium bananas)
  • 25g teff flour
  • 25g UK cornflour/US cornstarch
  • 60g GF flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp xanthan gum
  • pinch of salt
  • 20g ground flax seeds (linseed)
  • 2 eggs beaten
  • 2 tbsp milk

Method

  • Put dried fruit and oil in a bowl, pour over hot tea, allow to cool.
  • Heat oven to 160 C fan (180 C conventional), prepare a 2lb/900g loaf tin (grease and line with parchment).
  • Blitz the banana to mash (or mash with a fork).
  • Sieve flours, baking powder, bicarbonate of soda, xanthan gum, salt. Add the flax seeds. Stir well to ensure mixed.
  • Combine flour mixture, cooled fruit, mashed banana, beaten eggs and milk to create a smooth thick batter.
  • Pour into lined loaf tin.
  • Bake for about 65 minutes, until an inserted skewer comes out clean. If the top starts to brown, cover with tin foil.
  • Cool in the tin, store in a cake tin or slice and freeze. Should keep for about 1 week – if not eaten.

Testing

I have made two tea breads, one with this recipe and one with a small amount of added sugar. I am going to see if I can get the family to do a taste test. I’ll add their comments later.

My two loaf tins are not identical, but are similar sized 2lb/900g tins. The “no added sugar” version is the lighter coloured one on the right. They were cooked together in a fan oven.

Comments from testers (added 16/4/2019)

The family liked both tea breads, and there were no adverse comments. The children were still asking for it after both had run out.

However I thought the version without any sugar was less moist than the one with. I am going to tweak ingredients in an effort to improve.