A selection of my favourite recipes using my

wholegrain gluten-free flour blends 

W W W . F R E E F R O M F A I R Y . C O M

CAKES & BAKES  

About me

Hi,  I'm Vicki Montague, the Free

From Fairy.  Mum, scientist, lover of

healthy delicious food, creator of

recipes that everyone can enjoy,

blogger and IBS sufferer.

After my daughter was diagnosed

with egg and milk protein allergies

at 9 months and then coeliac

disease at the age of 2 I wanted to

help others adapt to restricted diets.

I hope you enjoy these recipes as

much as my family and I do.

Find out more about me along with

lots more freefrom recipes at

www.freefromfairy.com

Banana Nut Pancakes

Ingredients

100g softened coconut oil (I use Coconut

Merchant's)

100g coconut honey, honey, maple syrup or rice

syrup

3 flax eggs (3 tbsp ground flax seeds and 9 tbsp

water)

175g Free From Fairy self raising gluten-free flour

1 tsp orange extract

Method

1) Place the coconut oil into a bowl and beat until

soft and fluffy

2) Add all the other ingredients and beat to

combine

3) Pour the mixture into a lined loaf tin (mine

measured 24cm x 10cm at the top)

4) Place in a pre-heated oven at 180 degrees C/160

degree fan/ gas mark 4 and bake for around 35 - 40

minutes until a skewer inserted into the cake comes

out clean

5) Turn out of the tin and cool on a wire rack

Very Free From

Orange Loaf Cake

Victoria Sponge Cake

Ingredients

150g dairy-free non-soya margarine, or butter if not dairy-free, softened

150g white sugar

3 medium free range eggs

175g Free From Fairy self-raising gluten-free flour

1 tsp vanilla extract

3 - 4 tbsp jam of your choice

Method

1) Turn your oven on to 180 degrees C/160 degree fan/ gas mark 4

2) Line and grease 2 20cm round cake tins (I use re-usable baking

paper for the bottom of my tins)

3) Place all the ingredients except the jam into a large bowl or the

bowl of a stand mixer (you can sift the flour is you want to, but I don't

usually)

4) Beat well until you have a smooth batter (you could do this with a

wooden spoon, electric whisk or stand mixer)

5) Divide the batter into the two tins and smooth to the edges of the

tin giving an even layer of batter

6) Bake in the pre-heated oven for 15-25 minutes depending on your

oven. When it's done it will be soft to the touch but not sloppy!

7) Allow to cool in the tins before turning out onto a wire rack and

leaving to cool completely

8) Finally, spread jam across one cake before topping with the other

cake

Victoria Sponge Cake

Scones

Ingredients

230g Free From Fairy self-raising gluten-free flour

1 tsp psyllium powder (or xanthan gum)

20g coconut sugar (I used the ginger one from Coconut

Merchant) plus extra for sprinkling

75g butter, cubed (I used goats)

70g plain full fat yoghurt (I used goats)

70g full fat milk (I used goats) plus extra for rubbing on top

Method

1) Turn your oven on to 220 degrees/200 degree fan/ gas

mark 6 and place a large baking tray inside to heat up

2) Place the dry ingredients into a food processor and blend

until well mixed. Alternatively place in a large bowl and mix

well by hand

3) Add the butter into the dry ingredients and either blend

until the mixture looks like fine breadcrumbs, or rub the

butter into the flour by hand

4) Add the yoghurt and milk and combine into a dough that

just holds together

5) Flour a clean dry work surface and empty the dough onto

it

6) Knead until you have a rough ball then press out with

your hand until around 2cm thick

7) Using a floured straight edged circular 7cm diameter

cutter, cut out your scones. You should get four before

bringing the dough back together to make another, then

repeating with the final piece of dough

8) Rub the tops of the scones with milk and sprinkle with a

little sugar if you desire

9) Carefully remove the hot baking tray from the oven and

quickly place the scones onto it

10) Bake the scones for around 15 minutes until golden on

top

11) Allow to cool for around 5 minutes (or fully) before

cutting

12) Eat on the day of baking or freeze and re-heat in the

microwave

Scones

Seed & Nut Granola

Ingredients

FOR THE DOUGHNUTS:

80g goats or cows butter, softened

40g coconut sugar

2 medium free range eggs

100g Free From Fairy plain gluten-free flour

40g tapioca starch

1tsp baking powder

¼tsp xanthan gum

½ tsp ground flax seeds

75ml full fat of semi-skimmed milk or dairy-free alternative

2tsp vanilla extract (sugar-free if important)

FOR THE TOPPING:

35g dark chocolate (min 70% cocoa)

10g goats or cows butter

2tbsp milk, or dairy-free milk

Method

1) To make the doughnuts cream the butter with the sugar

until paler in colour

2) Add all the remaining ingredients and beat for around 1

minute until well mixed

3) Place the mixture into a piping bag (or sandwich bag with

corner snipped off) with a small round nozzle attached

4) Pipe the mixture into non-stick doughnut trays making

sure not to put too much mixture into each section or the

hole in the middle with disappear when they rise in the oven

5) Bake in a pre-heated oven at 180 degrees/160 degree fan

for approx. 7 minutes until springy to the touch

6) Whilst the doughnuts are baking make the topping by

heating the ingredients together until melted

7) Once the doughnuts have cooled, dip them in the warm

chocolate topping and add sprinkles if you fancy

Baked Doughnuts

Grain-free Pancakes

Ingredients

FOR THE BISCUIT BASE:

125g solid margarine (plus pinch of salt) or if you can tolerate it salted butter, softened

2 tbsp rice malt syrup or maple syrup

180g Free From Fairy plain gluten-free flour

FOR THE CARAMEL:

130g dried dates soaked in boiling water

20g solid coconut cream

1 tsp vanilla extract or powder

70ml water

FOR THE CHOCOLATE TOPPING:

50g solid coconut cream

60g water

20g cacao

30g rice syrup or maple syrup

Method

1) Start by making the caramel.

2) Put the dates in a bowl and cover with boiling water. Leave them to soak for at least 15

minutes

3) While the dates are soaking make the cookies

4) Beat the softened margarine or butter with the syrup until smooth and fluffy

5) Add the flour and beat to combine

6) Remove the sticky dough from the bowl, wrap in clingfilm and chill for around 30

minutes

7) Once the chilling time is complete remove ping pong sized balls of dough roll into a

ball. Place on a lined baking tray and lightly flatten into a disc shape

8) Repeat with all the dough, leaving small spaces between the cookies

9) Bake in a pre-heated oven at 190 degrees/170degree fan/ gas mark 5 for 12 - 15

minutes until golden then leave on the tray to cool

10) While the biscuits are cooling make the caramel by adding the ingredients to a hand

held blender or food processor and blending until completely smooth. This may take a

while and require lots of scraping down of the sides!

11) Finally make the chocolate topping by gently heating the ingredients in a bowl above

a saucepan of boiling water (or melt some chocolate you bought in the same way, with

a little butter margarine to help the melting process)

12) To assemble, make sure the cookies are cold. Top with a teaspoon of caramel sauce

and then a teaspoon of chocolate sauce. Allow to cool before eating

Free From Twix Cookies

Breakfast on the go bars

Ingredients

50g cocoa powder

3 large eggs

1 tsp vanilla or ¼ tsp almond extract

175g Free From Fairy plain gluten-free flour 

½ tsp bicarbonate of soda

150g caster sugar

175g unsalted butter, softened or dairy-free margarine

Icing:

400g icing sugar, sifted

200g Philidelphia cream cheese

70g butter, softened

Method

1) Place the cocoa powder in a small bowl with 175ml hot water and

whisk until well mixed. Set aside to cool.

2) Combine the dry ingredients in a large bowl.

3) Add the softened butter, eggs and vanilla or almond extract to the

cocoa powder mix and whisk again to combine (using a hand-held

electric whisk or mixer).

4) Slowly add the cocoa mix to the dry ingredients whisking well after

each addition. Don't worry, the mix is very liquid...it is right! It might also

separate. Don't worry!

5) Pour the mixture into large cupcake cases...it makes approx. 12

6) Place in a pre-heated oven at 180 degrees for 20 minutes

7) While the cakes are cooking prepare the icing by placing the cold

cream cheese into a large bowl (pour out any excess liquid before

doing so) with the softened butter and icing sugar. Carefully and slowly

combine the ingredients with a metal spoon until the icing sugar has

combined with the cheese and butter. Whisk the mixture for approx.

30 seconds (don't over do it because it will go runny) until nice and

smooth. Set aside until the cakes are cold, then spread or pipe as you

wish!

Devilish Chocolate Cakes

About my flour

I created my wholegrain gluten-free flour

blends after my daughter was diagnosed

with coeliac disease .

I was worried about the amount of white

refined food that she was eating and

wanted to be able to bake wholesome

nutritious food for us.

When I couldn't find anything on the market

I decided to create my own blend of flours

and after requests from my blog readers I

brought ithe plain to market in the summer

of 2016.

In October 2016 I launched my self-raising

version which contains double acting raising

agents for superior structure and rise.

Both flours can be used to make anything

from pasta to pastry, bread, cakes and

biscuits.

You can find out more and  buy them on

my website

www.freefromfairy.com/flour/shop