Basic recipe for use in quiches and pies   Freebake gluten free plain flour: 400g 14oz Vegetable pastry fat: 250g 9oz Salt: 5g ½tsp Cold water: 300ml 10½ fl oz

Sift together the flour and salt in a mixing bowl.

Rub in the fat until the mixture resembles coarse breadcrumbs.

Add the water, and lightly mix until a dough forms.

Use immediately, or refrigerate until required (use within 48 hours)

Recipe ideas

Tasty cheese straws

Roll out the pastry into a rectangle.

Finely grate some strong Cheddar and sprinkle liberally over the surface.
Season with freshly ground black pepper

Fold the ends of the pastry into the middle, then fold one half over the other (as if you were closing a book) to trap the cheese and pepper inside.

Roll the pastry out again, and re-fold once more.

Roll the pastry out to about 1cm/ ½'', and cut into straws.

Place onto a baking sheet lined with baking paper or a silicon baking mat.

Lightly sprinkle with more grated cheese

Bake at 190°C/375°F/Gas mark 5 for about 10 minutes.

Transfer to a cooling wire and allow to cool thoroughly before storing in an airtight tin.

	Recipe Freebake gluten free plain flour: 200g 7oz Butter: 100g 3½oz Granulated sugar: 75g 2½oz Salt: 2g ¼tsp

 

Sift together the flour, sugar and salt in a mixing bowl.

Rub in the butter until the mixture comes together to form a stiff dough.

Lightly roll out until 1cm thick.

Cut into rounds and place on a baking sheet lined with baking paper or a silicon baking mat.

Prick the tops of the biscuits with a fork to make a decorative pattern.

Bake at 180°C/350°F/Gas mark 5 for about 15 minutes, or until firm to the touch. Leave to cool on the baking tray for at least 15 minutes, then transfer the biscuits to a cooling wire, and sprinkle with caster sugar.
Store in an airtight tin to preserve crispness.

Variation: Ginger cookies

Use the recipe above but with Demerera sugar instead of granulated, and add 20g of chopped stem ginger. Add a pinch of ground white pepper for extra bite.

	Recipe Freebake gluten free plain flour: 200g 7oz Butter: 50g 1¾oz Salt: 2g ¼tsp Milk: 120ml 4¼fl oz Baking powder: 20g ¾oz Caster sugar: 40g 1½oz

Mix all the dry ingredients together in a bowl.

Add the milk, and mix lightly until a soft sticky dough forms.

Turn out onto a surface dusted with Freebake gluten free plain flour, and knead gently to form a smooth dough ball.

Roll out to approximately 2 cm thick.

Cut into rounds and place on a baking sheet lined with baking paper or a Freebake silicon sheet.

Brush the tops with an egg beaten together with a little milk.

Bake at 220°C/425°F/Gas mark 7 for about 10 -15 minutes.

Transfer to a wire rack to cool.

Variations:

Omit the sugar and add 50g grated cheese and a little black pepper; and cut into squares for a savoury scone.

Add 50g sultanas or raisins for a fruit scone.

Savoury Crepes

Pancakes

Whisk all ingredients together into a thick, smooth batter.

Add a little vegetable oil to a heavy based or non-stick pan, and when hot add a ladleful of the mix and allow to spread out across the pan, thinly.

Cook on a medium heat for 1 or 2 minutes, then turnover and cook for a further minute, or until the product is set.

Mincemeat:

Ingredients:

300g Dried mixed fruits
75g Muscavado sugar
75g Solid vegetable fat (Trex or Cookeen)
1 tsp Mixed spice
½ Medium cooking apple; peeled and finely diced
100ml Orange liquer or orange juice
Juice and grated zest of 1 orange and 1 lemon

Mix all ingredients together, cover and allow to soak for 24 hours.

Rich butter gluten-free pastry:

Ingredients:

600g Freebake gluten-free flour
225g Butter
75g Caster sugar
2 Medium eggs
½ tsp Salt
120ml Cold water (approx.)

Method:

Sift together the flour, salt and sugar.

Cut the butter into cubes and rub into the flour mixture until it resembles fine breadcrumbs.

Make a well in the centre and add the beaten eggs and sufficient water to form a dough.

Roll out to about 5mm/¼” thick and cut into 5cm/2” circles to form mince pie cups. Press these gently into moulds (we use a Freebake silicon muffin mould with 12 indents).

Fill the cups with about 1 teaspoon of the mincemeat mixture, then roll out the remainder of the pastry and cut out a further 12 5cm/2”lids for the pies.

Place these onto the pie cups and press gently around the edges to seal the lids to the cups.

Bake for 15 minutes at 180ºC/Gas Mark 4, then for a further 5-10 minutes at 200ºC/Gas Mark 6.

Turn out the pies onto a cooling wire and sprinkle with caster sugar. Allow them to cool completely before storing in an airtight container.

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