Basic Butter Cake

Ingredients:

½ cup milk (125ml)
50 g softened butter
⅔ cup maize corn flour (90g)
¼ cup rice flour (45g)
6 tbs. Orgran GFG (48g)
½ cup castor sugar
½ tsp. salt (2g)
1 egg
1 tsp. vanilla essence
4 tsp. gluten-free baking powder (16g)
3 tsp. dry yeast

Method:

1. Put all dry ingredients (except sugar) in a bowl and lightly mix.
2. Mix butter with sugar until light & fluffy and add to dry mixture.
3. Rub butter into dry ingredients to form a crumb-like mixture.
4. In a separate bowl, lightly beat egg, vanilla & milk.
5. Add egg mix to dry ingredients and mix well until a smooth, consistent mixture is formed.
6. Spoon mixture into prepared cake tin and smooth the top (use the back of the spoon or spatula).
7. Bake on the bottom shelf of the oven for approximately 20 minutes, and then reduce heat to 170ºC (340ºF) and bake for another 10 minutes.
8. Test with skewer and if skewer comes out clean, then cake is ready.
9. Cool in the tin for 5 min, then on a wire rack.
10. Brush with melted butter while still warm and sprinkle with icing sugar.

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Preparation:

Preheat oven to 180ºC (355ºF).
Grease cake tin

Traditional Continental Cake

Ingredients:

1 cup & 3tbs. & 1 tsp. warm water (300ml)
2 cup maize corn flour (290g)
½ cup rice flour (85g)
½ cup Orgran GFG (75g)
½ cup raw sugar (115g)
¼ cup melted butter or margarine (60g)
2 fresh egg
½ tsp. salt (2g)
⅓ cup skim milk powder
1 tsp. lemon essence
2 tbs. poppy seeds
4 tsp. gluten-free baking powder (16g)
1 sachet (Tandaco) dry yeast (7g)

Method:

1. Mix margarine and sugar until light and fluffy.
2. Add all dry ingredients and mix well.
3. Add beaten eggs and warm water and mix well again.
4. Spoon into greased cake tin and allow to stand for approximately 15-20 minutes (covered with a clean tea towel).
5. Bake for approximately 35-40 minutes. (Cake should be golden brown when baked). Cool on a wire rack.
6. Sultanas and vanilla essence can be used for a cake variation (replacement for Lemon Flavour and Poppy Seeds).

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Preparation:

Preheat oven to 170 ° C (340 ° F)
Grease cake tin
Lightly beat egg

Old Fashioned Christmas Pudding

Ingredients:

⅓ cup milk (85ml)
1 large egg
½ maize corn flour (70g)
2½ tbs. rice flour (30g)
2½ tbs. Orgran GFG (20g)
1 cup gluten-free fresh white bread crumbs
½ cup castor sugar (110g)
4 tsp. gluten-free baking powder (16g)
1 tsp. salt (4g)
½ tsp. mixed spice
90 g shredded suet
1 cup raisins (176g)
Lemon rind from 1 lemon

Vanilla sauce:

3 tbs. maize corn flour (24g)
1 cup milk (250ml)
1 tbs. castor sugar
½ tsp. vanilla essence

Method:

1. Sift flours together in a large bowl.
2. Mix in GFG, salt, baking powder and mixed spices.
3. Stir in breadcrumbs, shredded suet, castor sugar, raisins, and lemon rind and mix well.
4. In a cup, beat the egg with a little of the milk and mix into dry ingredients.
5. If necessary, slowly add remaining milk until a consistent batter is formed. (Batter is not too runny; it only just holds together).
5. Turn mixture into prepared basin.

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Preparation:

Grease 1½ L pudding basin.

Vanilla Cookies

Ingredients:

1 egg
⅓ cup maize corn flour (45g)
⅓ cup rice flour (55)
½ cup raw sugar (115g)
½ cup margarine
5 level tbs. Orgran GFG (40g)
1 tsp. vanilla essence
4 tsp. gluten-free baking powder

Method:

1. Combine dry ingredients in a bowl.
2. Rub in margarine through dry ingredients to a fine crumb.
2. Add warm water to beaten egg to make up 60 ml (approx. ¼ cup) & mix into dry ingredients.
3. Wet hands & roll teaspoons of mixtures into balls.
4. Place balls onto oven tray and slightly flatten cookies.
5. Bake for approx. 8-10 min or until cookies are light brown.

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Preparation:

Preheat oven to 180ºC (355 ° F)
Lightly grease oven tray.
Lightly beat egg.