Wheat-free diet

60g/2oz rice flour

60g/2oz bicarbonate of soda

130g/4½oz cream of tartar

1. Sift the ingredients together at least three times.
2. Store in an airtight container in a dry place.

Alternatively use commercial wheat-free brands such as FREEE or Dr. Oetker Gluten Free Baking Powder.

For a 900g/2lb loaf tin:

225g/8oz chopped dates

1 tsp bicarbonate of soda

1 pinch salt

300ml/ ½ pint hot water

280g/10oz rice flour

1 tsp commercial or home-made wheat-free baking powder

120g/4oz margarine

60g/2oz shelled walnuts, chopped

120g/4oz soft brown sugar

1 egg

1. Preheat oven to 180°C/350°F/gas 4.
2. Place dates, bicarbonate of soda and salt into a bowl and pour the hot water over the top. Leave to cool.
3. Sift the flour with the baking powder twice. Rub the margarine into the flour. Drain the dates and mix them into the flour along with the walnuts and sugar. Beat the egg and add to the flour mixture.
4. Grease a 900g/2lb loaf tin, fill with the mixture and bake for 1½ hours. Turn out onto a wire tray to cool.

Note: Currants or raisins can be substituted for dates. This loaf cuts much better if left for a day.

Makes 1 x 900g/2lb loaf:

150ml/5 floz sunflower, safflower or soya oil

170g/6oz caster sugar

3 large beaten eggs

250g/9oz rice flour

2 tsp commercial or home-made wheat-free baking powder

1-2 tbsp milk or milk substitute

1. Preheat oven to 180°C/350°F/gas 4
2. Grease a 900g/2lb loaf tin
3. Beat oil and sugar together.
4. Add the beaten egg a little at a time.
5. Beat in sifted flour and baking powder.
6. Add milk or milk substitute to give a dropping consistency and beat well.
7. Pour into prepared tin and bake for 1-1½ hours.
8. Leave in tin until cool and then turn out.

Makes 12-15:

225g/8oz sago or rice flour

2 tsp commercial or homemade wheat-free baking powder

60g/2oz margarine

60g/2oz sugar

60g/2oz dried fruit

1 egg

60ml/2 fl oz milk or milk substitute

1. Preheat oven to 230°C/ 450°F/ gas 8
2. Sift flour and baking powder together and rub in margarine.
3. Add the sugar and dried fruit and mix together to soft dough with the lightly beaten egg and milk
4. Drop the mixture with a dessert spoon on to a greased baking sheet.
5. Brush lightly with beaten egg or milk and bake for 15-20 minutes.

Makes 24 slices:

4 eggs

225g/8oz caster sugar

Grated rind of 1 lemon

225/8oz ground almonds

225g/8oz carrots, finely grated

1 ½ tbsp rice flour

1 tsp commercial or homemade wheat-free baking powder

1. Preheat the oven to 180°C/350°F/gas 4
2. Separate the eggs.
3. Place the yolks, sugar and lemon rind in a bowl or in an electric blender and beat together well (about 5 minutes in the blender).
4. Add the almonds and carrots to this mixture. Stir well.
5. Sift the flour and baking powder together, then gradually fold them into the mixture.
6. In another bowl, beat the egg whites until they are stiff, then fold them into the mixture.
7. Grease an oblong baking tray 8"x 12"x 2" deep. Spread the mixture out in the tray and bake for 45 minutes.
8. Leave to cool in the tray.
9. Cut into slices when cool.

Makes 18-20 biscuits:

120g/4oz rice flour

60g/2oz soft brown sugar

60g/2oz caster sugar

1 egg, well beaten

1 ½ tsp commercial or homemade wheat-free baking powder

1 tsp mixed spice

¼ tsp almond essence

60ml/2 fl oz olive oil

30g flaked almonds

1. Preheat the oven to 200°C/400°F/gas 6
2. Sift the flour, baking powder, salt and spice together twice. Add the oil, sugars, egg and almond essence. Mix thoroughly.
3. Grease a baking tray. Place teaspoons of the mixture on the tray, leaving plenty of space for spreading.
4. Decorate with 2 flaked almonds per biscuit and bake for 10-12 minutes. Cool on a wire tray.

For a 900g/2lb loaf tin:

225g/8oz rice flour

2 tsp commercial or homemade wheat-free baking powder

½ tsp salt

120g/4oz margarine

170g/6oz caster sugar

60g/2oz shelled walnuts, roughly chopped

450g/1lb ripe bananas

2 eggs

1. Preheat the oven to 180°C/350°F/gas 4
2. Sift the flour, baking powder and salt into a bowl. Cut the margarine into pieces and rub it into the flour mixture.
3. Add the sugar and nuts to the mixture.
4. In a separate bowl, mash the bananas, then beat the eggs into the mashed bananas.
5. Add the flour/margarine mixture to the eggs and flour and mix thoroughly.
6. Grease a 900g/2lb loaf tin, fill with the mixture and bake for 1½ hours. Remove from oven and cool on a wire tray.

If you want a variety in taste, you can add candied peel and the grated rind of half an orange to this recipe.

For a 23 x 15cm (9" x 6") Swiss roll tin:

2 large eggs

100g/ 3½ oz caster sugar

60g/2oz millet flour

4 tbsp desiccated coconut

6 tbsp raspberry jam

1. Preheat the oven to 200°C/400°F/gas 6
2. Whisk the eggs and 75g/2½oz of the sugar over a pan of hot water until thick and creamy.
3. Remove from the heat and whisk until cold.
4. Sift the flour through a fine sieve three times.
5. Fold the sifted flour into the egg mixture using a metal spoon. Then fold in 3 tbsp of the coconut in the same way.
6. Line and grease a 9" x 6" Swiss roll tin. Turn the mixture into the tin and bake for 8-10 minutes, or until the top is light brown and springs back when gently pushed with a finger.
7. Turn the sponge on to greaseproof paper and spread with the warmed jam. Roll up, using the greaseproof paper to help you. Dust with the remaining icing sugar and coconut.

Best eaten on the same day.

Serves 4:

60g/2oz rice flour and 60g/2oz ground rice

or

120g/4oz sago flour

or

60g/2oz rice flour and 60g/2oz soya flour

60g/2oz margarine

60g/2oz brown sugar

450g/1lb any fruit, eg apples, pears, plums

1. Rub margarine into flour until it resembles fine breadcrumbs.
2. Mix in the sugar.
3. Wash and slice up the fruit, put in an oven-proof dish and add a little sugar if necessary.
4. Place the crumbs on top of the fruit and bake in oven at 190°C/375°F/gas 5 until brown on top.

Serve with cream or ice cream.

Makes 15

200g dessicated coconut

200g condensed milk

1 large egg white

1tsp vanilla extract

1. Preheat the oven to 150°C/130°C fan/gas 2
2. Combine the coconut, condensed milk and vanilla extract in a large bowl
3. In a separate bowl with a pinch of salt beat the egg white until soft peaks form
4. Fold the egg white into the coconut mixture
5. Divide evenly on a lined baking tray and bake for 15 minutes or until golder

Optional: before baking, make an indent with your thumb in each macaroon and fill with a teaspoon of strawberry jam