These days, allergies and intolerances are becoming more and more prevalent, and it is very important to cater to everyone’s needs. I really want to increase my gluten free baking repertoire so if you could email some recipes to me at firstname.lastname@example.org, I’d be happy to give them a go!
Currently, I’m only really working with pre-made gluten free flours, but I would like to know the ratios to make my own from rice flour/potato startch etc… I also want to become familiar with xanthan gum and things like pectin.
But for now, here is a simple recipe for gluten free caramel slice, which you can actually make with regular flour for people that don’t require gluten free :]
– INGREDIENTS –
1 cup gluten free plain flour (or 1 cup of regular plain flour)
125g butter, melted
1/2 cup desiccated coconut
1/2 cup brown sugar
125g butter, melted
1/3 cup golden syrup (I didn’t have any at the time, so I used maple syrup instead. It only gave it a slight maple taste, but was still yum)
1 x 395gm can of condensed milk
250g dark chocolate, chopped
3 tablespoons vegetable oil
sea salt flakes (optional)
– METHOD –
1. Preheat the oven to 180 degrees Celsius and line a 20cm x 30cm slice tin with baking paper.
2. To make the base, combine the gluten free flour with the coconut, brown sugar and melted butter. Press this mixture into the slice tin and bake for 15-20 minutes, until golden. Remove from the oven and allow to cool.
3. To make the filling, combine the butter, golden syrup and condensed milk in a medium saucepan. Over low heat, stir until the butter has melted and the mixture has thickened. Pour over the base and bake for another 15-20 minutes or until the caramel is golden. Remove from the oven and refrigerate until cooled completely.
4. To make the topping, place the chocolate and vegetable oil in a large heat proof bowl over a saucepan of simmering water. Stir with a metal spoon or rubber spatula until completely melted. Pour the chocolate over the cooled caramel, sprinkle with a little bit of sea salt flakes and refrigerate for up to 2 hours, or until set.
5. Once set, using a hot, dry knife (simply place the knife under hot water and dry with a tea towel – use quickly), cut into pieces as large as you like.