Her first e book, How to Make Anything Gluten Free, launched in February, has bought over 50,000 copies, and her second, Find out how to Bake Something Gluten Free, (wait… I sense a theme right here) is due in September and has already topped Amazon’s bestsellers listing, 5 months earlier than it’s even been printed.
Since she began posting her most-missed meals on her blog 10 years in the past, her fan base has grown exponentially because of her simple recipes, suggestions and tips for how one can unlock all of the issues you might by no means ordinarily eat on a gluten-free weight loss plan.
Coeliac Awareness Week goals to shine a light-weight on the situation, which causes the physique’s immune system to assault its personal tissue after consuming gluten. Signs could be worrisome and embarrassing and might go away individuals dwelling with the situation feeling remoted – one thing none of us want extra of proper now.
So whether or not you’re a long-time coeliac or are about to embark on a gluten-free way of life for the primary time – regardless of the purpose – right here’s three recipes to point out you that gluten-free is way from bland and boring.
Learn our interview with Becky Excell here
I had my first arepa at a meals market in London and I’m now addicted to creating them at house. You primarily use them like a taco, however they’re not solely crisp on the skin, they’re comfortable and fluffy within the center and have a beautiful flavour. Reduce each in half and fill with all of your favorite Mexican-style fillings. You possibly can simply order pre-cooked cornmeal on-line and, belief me, you’ll be glad you probably did!
Makes: 8 servings
Time: 20 minutes
300g pre-cooked cornmeal flour (yellow or white)
1 tsp salt
500ml heat water
Vegetable oil, for cooking
In a big mixing bowl, mix the cornmeal flour and salt. Add the nice and cozy water, combine after which use your arms to carry it collectively right into a ball. Enable to relaxation for five minutes.
Briefly knead the dough within the bowl till you obtain a clean consistency. Dough too moist? Add slightly extra cornmeal. Dough too dry? Add slightly extra water.
Divide the dough into 8 parts and roll into massive golf balls, round 100g every. Separately, flatten the balls utilizing your arms to type a flat disc simply over 1cm thick and round 10cm in diameter. Be sure to don’t go away plenty of finger indentations within the dough as they received’t prepare dinner evenly within the pan.
Place a big pan over a medium warmth and canopy the bottom with vegetable oil. As soon as heated, place as many dough discs as will comfortably match into your pan. Cook dinner for five minutes on all sides till golden brown. Enable to empty on some kitchen paper and pat dry, then cool for quarter-hour. Repeat till you’ve used up all of your dough.
Slice simply over midway by way of every arepa with a serrated knife and fill along with your favorite Mexican-style fillings. I’d suggest guacamole, contemporary salsa and my one-pot pulled pork.
Retailer the unfilled arepas within the fridge for as much as 5 days and easily bake within the oven to refresh them earlier than having fun with.
Tip: Don’t do this with every other flour, like cornflour (cornstarch); it have to be pre-cooked cornmeal flour or it received’t work! Please be aware that pre-cooked cornmeal is completely different to masa harina flour utilized in my corn tortilla wraps.
Apple crumble pie
I made a decision to mix my two favorite desserts for this one: an apple pie and an apple crumble. And I’m so glad I did! With buttery pastry, tons of sticky, thinly sliced apple, topped with a crispy, crunchy, crumble topping, this pie is nearly too good to share.
Makes: 8-10 servings
Time: 1 hr
1 amount of gluten-free shortcrust pastry (see under), chilled for 25 minutes
Gluten-free plain (all-purpose) flour, for dusting
For the filling:
80g/6½ tbsp gentle brown sugar
15g/1 tbsp butter
600g Bramley apples, peeled, cored and sliced into brief 5mm slices
1 tsp floor cinnamon
2 tsp lemon juice
2 tbsp cornflour (cornstarch)
For the crumble topping:
85g/7 tbsp gentle brown sugar
100g gluten-free plain (all-purpose) flour
1 tsp vanilla extract
85g butter, melted and cooled
Take away your chilled pastry from the fridge. If it feels actually agency whenever you take it out, go away it out at room temperature briefly earlier than rolling it. Don’t deal with your dough excessively as this may heat it up and make it extra fragile.
Frivolously flour your rolling pin. On a sheet of non-stick baking parchment, roll out the pastry into a big circle, 3mm thick.
Switch to a 23cm fluted tart tin, by supporting the pastry as you gently invert it into the tin, with equal overhang on all sides.
Peel off the baking parchment. Subsequent, use your fingers to fastidiously ease the pastry into place in order that it neatly strains the tin. Carry the overhanging pastry and, utilizing your thumb, squash 2mm of pastry again into the tin. It will lead to barely thicker sides, which is able to forestall your pastry case from shrinking when baked. Enable the overhang to do its factor – we’ll trim the overhang after chilling it.
Frivolously prick the bottom of the pastry case with a fork, then place it within the fridge for quarter-hour. Preheat the oven to 180C fan/200C/400F and place a baking tray inside to warmth up.
After chilling, use a rolling pin to roll excessive of the tin, eradicating the overhang and flattening down the pastry. Loosely line the bottom of the pastry case with baking parchment and fill with baking beans (or raw rice when you don’t have any).
Bake within the oven on the heated tray for quarter-hour, then take away the parchment and beans and bake for an extra 5 minutes. Take away from the oven and permit to completely cool.
Subsequent, put together your crumble topping. In a bowl, combine your sugar, flour, vanilla and cooled melted butter collectively till effectively mixed, then chill within the fridge till wanted.
Now put together your pie filling. Place a big saucepan over a low warmth and add your brown sugar and butter. Enable to completely soften earlier than including your apples, cinnamon and lemon juice. Combine to coat the apples and gently simmer till a number of the juices start to look. Sift in your cornflour and instantly combine to make sure it doesn’t go lumpy. Proceed to prepare dinner your apples till the juices thicken and the apples are ever so barely softened. You don’t need them to be mushy! Take away from the warmth and permit to chill barely.
To assemble the pie, spoon your apple filling into the pastry case. There shouldn’t be any skinny juices, simply the thickened juices because of the cornflour. Sprinkle chunks of the chilled crumble everywhere in the high of the apples. Bake within the oven for Half-hour or till the crumble high is golden.
Serve with vanilla ice cream or thick custard.
Tip: If you happen to don’t have time to make your personal pastry, use store-bought gluten-free pastry as an alternative.
Makes: Sufficient to line a 23cm pie dish
Time: 15 minutes + 25 minutes chilling
200g gluten-free plain (all-purpose) flour
1 tsp xanthan gum
100g very chilly butter, reduce into 1cm cubes
30g/2½ tbsp caster (superfine) sugar (if making a candy pastry case)
1 massive egg, overwhelmed
3-5 tsp chilly water
In a big mixing bowl, combine collectively your flour and xanthan gum.
Be sure that your butter is admittedly chilly: if not, put it into the fridge or freezer till properly chilled, then add to the bowl and blend it into the flour.
Utilizing your fingertips, rub the butter into the flour to type a breadcrumb-like consistency.
Be sure that your arms are cool as we wish to keep away from the butter getting heat! Stir in your sugar, if making candy pastry. Add in your overwhelmed egg and, utilizing a knife, fastidiously reduce it into the combination. You don’t need it to return collectively simply but, so don’t use your arms to push it collectively, even when it appears like you might.
Add the chilly water a teaspoon at a time, utilizing your knife to chop it in.
The combination will begin to actually come collectively at this level. I discover that, at round 3 teaspoons, it’s about the proper consistency to push collectively right into a ball with my arms. It must be slightly sticky to the touch however not unmanageable.
Wrap the dough in cling movie (plastic wrap) and go away to sit back within the fridge for round 25 minutes earlier than utilizing.
You possibly can freeze this pastry for as much as 2 months; defrost absolutely earlier than utilizing.
Garlic and rosemary focaccia
Each time I take a chunk of this focaccia, I completely can’t imagine that it’s gluten-free, regardless of having made it myself! It’s gentle and fluffy within the center with a comfortable crust, infused with tons of flavour because of the olive oil and completed with a success of contemporary rosemary and salt.
Makes: 4-5 servings
Time: 45 minutes + 1 hr proving
280ml heat water
7g lively dried yeast (guarantee gluten-free)
15g/1 tbsp caster (superfine) sugar
260g gluten-free white bread flour or gluten-free plain (all-purpose) flour
2 tsp xanthan gum
15g psyllium husk powder (guarantee gluten-free)
1 massive egg
1 tsp cider vinegar
60ml olive oil, plus further for greasing
Recent rosemary sprigs
Maldon (flaky) sea salt
Combine your heat water, yeast and sugar in a jug, then enable to face for 10 minutes till good and frothy.
In a big bowl or the bowl of a stand mixer, add your flour, xanthan gum, psyllium husk powder and salt.
Combine collectively till effectively mixed, then add your egg, vinegar, oil and frothy yeast combination to the dry components.
Both in a stand mixer fitted with a beater attachment or with an electrical hand whisk, combine on a excessive velocity for 3 minutes till effectively mixed. It ought to appear to be a really thick, sticky batter. Go away to relaxation for about 10 minutes.
Grease a 23cm sq. baking tin with slightly oil, then add one other glug of olive oil to frivolously coat the bottom of the tin.
Tip your rested dough into the tin and unfold out utilizing frivolously oiled arms and a spatula. It may appear slightly resistant at first, however proceed to unfold it into a pleasant, even layer.
Loosely cowl with cling movie and show in a heat place for 1 hour till noticeably risen.
Preheat your oven to 210C fan/230C/450F.
Utilizing oiled fingers, make a number of deep dimples within the risen dough, then drizzle garlic-infused oil everywhere in the high to fill the dimples.
Sprinkle with contemporary rosemary and salt earlier than cooking within the oven for 25-Half-hour till golden in color.
Take away from the oven and thoroughly take away from the baking tin. Faucet the bottom to verify that it feels and sounds hole – if that’s the case, then it’s completed. Drizzle with some further garlic-infused oil and place onto a wire rack to chill fully earlier than slicing.
Tip: Be at liberty so as to add any extras to the highest of your focaccia simply earlier than baking – olives and cherry tomatoes work particularly effectively!
‘Find out how to Bake Something Gluten Free’ by Becky Excell (Quadrille, £20) is out 30 September 2021 obtainable to preorder now.