Bizzibeans Gluten Free Christmas Fruitcake – Luxurious & Moist Boiled Fruit Cake with Tasty Brandy-Soaked Fruit (No Icing) for Xmas – Vegetarian & Dairy Free – Serves 20 – Round, 8”, Approx 1.4KG

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Alcohol doesn’t necessarily preserve the cake – it’s the sugar in it and storing it in an airtight contain that prevents it from spoiling. So ditching the alcohol for these alternatives shouldn’t have any negative effect. Gluten-free Christmas cake recipe: Method Our pop up shop customers fell in love with this stunning slice the instant we brought the tasting samples out. Of all of our new wheat free creations, this is the one I’m most excited about. The vegan biscuit base features again, this time generously spread with our very own dairy free caramel, unique to Honeybuns. Date paste, golden date syrup, almond butter and a touch of sea salt are blended to create a deliciously moreish alternative to dulce de leche. One of your most requested recipes during the festive season has been: a proper gluten-free Christmas cake that actually tastes like real Christmas cake. Whilst some recipes in this book do use onion, as I can’t tolerate it myself, you’ll find that those recipes always have an easy substitute.

If you intend to cut holly leaves from the green fondant icing, I’d recommend using holly leaf cutters. Otherwise it can actually be quite fiddly and time consuming! Does this recipe need xanthan gum? Our personalised and gorgeous celebration sponge cakes are a wonderful way of wishing a family member or friend happy birthday. Not only do they look great they taste delicioius too which means everyone wants a slice! Our two dimensional designs come in a varitey of bright and funky colours so give us a call if you would like to have a chat about your Mum's favouite shade. Christmas Cakes use dried fruit. This is both important to the structure they bring (and moisture once they have been soaked) and to the preservation of the cake. Beyond that however, pretty much anything goes… tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.

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This year I’ve decided to share my recipe step by step… I’m making it with you and sharing each stage as it happens…. And this is PART 1… The CAKE. And if a huge percentage of the recipes were already available on my blog for free or previously published in other books, I just couldn’t honestly say that! So yep, almost every single recipe is totally unique to this book, of course, with the other 1% being gluten-free Yorkshire puddings – a must at Christmas! Can you tell us what’s inside the book exactly? Be absolutely sure ALL the ingredients are gluten free – Use only certified gluten free flours and be aware that gluten is found not just in wheat, but also in barley, rye, spelt, and kamut. It’s wise to avoid oats (even gluten free ones) too, as some Coeliacs are intolerant… Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts. Sadly, Christmas cake is very difficult to make low FODMAP. The quantity of dried fruit is simply too high.

Line the base and sides of a 20cm/8” deep, round cake tin with a double layer of parchment or greaseproof paper and pre-heat the oven to 150°C, Fan 130°C, 300°F, Gas 2. Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut). Here’s a complete list of the contents and keep scrolling for a sneak peek of a few of the photos inside! As far as choice of alcohol goes, traditional recipes tend to use Brandy, Sherry or Whisky. But as with the fruit, the choice is yours as long as you choose a spirit with a good alcohol content. Favourites at GFHQ include Calvados (apple brandy), Cointreau (or an alternative orange liqueur) and Amaretti (almond liqueur). The sugarThere are in fact now two main types of British Christmas Cake. The classic rich fruit cake (like the one here), with added layers of marzipan and icing. And the Scottish Dundee Cake, which is lighter with less fruit and more sponge, no marzipan or icing and made with whisky. of all the ingredients used are easily available in supermarkets. Apart from psyllium husk and tapioca starch that are needed for 2 recipes, you can easily source everything else you need. This experience was followed by a decade of ups and downs which involved trying (and often failing) to reclaim all the festive foods that were suddenly placed on ‘Santa’s naughty list’. To be honest, I’d stopped looking forward to Christmas altogether. Yes, I had become the gluten-free Grinch! For this gluten free Christmas Cake recipe, there are no absolutes on flour blend (a supermarket blend, such as Freee by Doves should work fine). Because the recipe uses ground almonds as part of the ingredients, the moisture and structure they bring should counter any obvious drying effect that would normally result from the use of rice-products.

As for reasoning? It is quite possibly the flour blend. If the blend is more heavily weighted towards rice and starches, it will be much more drying and if it already has xanthan gum added, it is difficult to assess how much compared to the recipe requirements. I have not tried making the cake with a rice-based blend however, so I cannot be certain. The adjustments (should you want to try again with this recipe) would be to possibly add a very little extra egg or include the psyllium or xanthan gum as stated as well. Or mix up the recommended flour blend (which is nutritious compared to a rice-based blend and offers better structure). I feel that, in the current climate, this question couldn’t be more relevant! So here’s my hard sell: Of course! But bear in mind that using other alternatives can make your cake soggy, so please use more sparingly. There does seem to be a variety of mince pies this year from regular gluten free to frangipane topped and slices which makes a nice change. It is also nice to see a couple of places have a gluten free yule log too when for the past year or so only Tesco have had this.It’s like a millionaires slice – just a million times better in my humble opinion. Bliss Bars are dairy free, vegan and gluten free and will be available as large traybakes and individually wrapped slices from the 29th September. Raspberry Bakewell Although making Christmas Cake is pretty straight forward, there are a couple of bits of kit that you will definitely need.

Having said this, I personally used my rice-free home-blended Gluten Free Alchemist Blend B. The protein-rich darker flours offer a greater depth of flavour as well as supporting the body of the cake. How far in advance should I make gluten free Christmas Cake? If you’re dairy-free, lactose-intolerant, low FODMAP, vegetarian or vegan, there’s a TON of tips on how to adapt my recipes to be friendly to all of the above, if possible. I always want my recipes to be as accessible to as many people as possible! We’ve not reached for any old jam – instead we’ve gone for a generous layer of Tiptree’s raspberry conserve made with 52g of fruit per 100g. Just as you wouldn’t skimp on ingredients when baking treats at home – nor do we. The little hints of citrus from the lemon and mixed peel (if you use it!) is the perfect finishing touch for me. Plus the texture of the cake overall is something I wouldn’t expect was possible in a gluten-free Christmas cake. Renewal: If you don't cancel your membership, your membership will automatically renew for the next year and your card will be charged. Please make sure to cancel your membership from your Yumbles account or notify us if you wish to cancel as reminders will not be sent out.Once you start watching this video, you’ll understand why it’s just easier for you to watch this video instead of having me explain it in words! Even with the few recipes which don’t provide a veggie or vegan option, they can still usually easily be adapted to be so using the right gluten-free and vegan alternative – so please don’t think it’s impossible! Does the book have low FODMAP recipes in it? What about lactose-free?