Blog Layout

Gluten Free Melting Moments

Jan Schluter • May 30, 2024

GLUTEN FREE MELTING MOMENTS

Gluten Free Melting Moments Sandwiched together

Ingredients


·       270 g Risen Flour’s GF self raising or GF plain flour

·       60 g cornflour

·       1 teaspoon xanthan gum,  (See Note)

·       ½ teaspoon baking powder

·       200 g butter, softened

·       100 g icing sugar

·       1 teaspoon vanilla extract or paste


For the Buttercream Icing

·       75 g butter

·       1 teaspoon vanilla extract or paste

·       200 g icing sugar, sifted

·       1-2 teaspoons hot milk or water


Instructions

Make the Biscuits

·       Heat oven to 180°C and line 2-3 baking trays with baking paper.

·       Sift together the gluten free flour, cornflour, xanthan gum and baking powder into a bowl and whisk to combine well.

·       Place the butter and vanilla into a large bowl and beat with an electric mixer, handheld or bench mixer until smooth and creamy. Add the icing sugar and continue beating for 2-3 minutes, or until very light and fluffy.

·       Add the flour in 2 additions. You can beat them in with the electric mixer on a slow speed, but it's best, if you are using a hand mixer to stir the final addition in with a wooden spoon or large spatula, to avoid overworking the mixer motor.

The dough should be soft, but firm enough to hold its shape in a ball. If it’s slightly too soft, chilling it for a few minutes can help firm it up. If it’s excessively soft, the type of flour used may be the issue, and you may need to add more flour, one tablespoon at a time, until the dough comes together.

·       Roll 16g pieces of dough into balls and arrange them on the prepared baking trays. You should have around 38 balls of dough. Gently flatten each ball with a fork. – I used a gnocchi board which worked wonders.

·       Bake the biscuits for 10-12 minutes. They should be lightly golden on the bottoms, but they won't brown much on top. Leave on the trays until cool enough to handle, then gently move them to a wire rack to cool completely.

Make the Buttercream

·       Beat the butter and vanilla in a medium bowl until creamy. Add the sifted icing sugar in small amounts on a slow / low setting to avoid an icing cloud. Slowly increase the mixer speed until all the icing sugar is incorporated and beat until light and fluffy.

·       Add just enough hot milk or water to make the icing a spreadable consistency. It should still be quite stiff, otherwise it will squish out when you bite into the biscuits.

·       Pipe or spread the icing onto half of the cooled biscuits, and sandwich with the remaining biscuits. Dust with icing sugar if you like.

Store the melting moments in an airtight container. They should last for a week or so.

 Notes


I used our GF Self Raising Flour. You can however use our Risen Flour’s Gluten Free Flour. I still added the Xanthan gum when using the Self Raising Flour.

You can change up the flavour of your icing, I used Lemon Myrtle and a touch of lemon juice to give it a slightly different flavour which tasted fantastic.

Ancient Grains - Sourdough Starter Rehydration and Recipe

Grain growing in field
By Jan Schluter March 6, 2025
A brief description and explanation of Ancient Grains and how they perform in bread
Sourdough Bread
By Jan March 6, 2025
The Sourdough process from Start (er) to Finish
By Jan Schluter February 20, 2025
MOIST HEARTY GRAIN LOAF
soft fluffy tortilla
By Jan Schluter February 20, 2025
Delightfully soft fluffy flour tortilla the family will adore!
sourdough bread basic bread
By Jan Schluter February 14, 2025
Sourdough and Basic Bread making workshops
Soft and Fluffy garlic and herb bread festive wreath on blue round plate
By Jan Schluter November 28, 2024
Soft and Fluffy garlic and herb bread festive wreath on blue round plate
nuts and dried fruit in a dish
By Jan Schluter September 24, 2024
PUmpkin seed and nut bars
soft wholemeal loaf with knob of buttter on slice
By Helium Marketing August 28, 2024
Wholemeal bread recipe from scratch
blueberry loaf with white icing and lemon
By Jan Schluter August 27, 2024
blueberry loaf with white icing and lemon
dough in tin
By Jan Schluter May 21, 2024
the most frustrating part of sourdough baking.... when is bulk fermentation complete?
photo showing the difference between a  tangzhong and Yudane
By Jan Schluter May 21, 2024
A bowl of tangzhong is like a roux, thick paste. A Yudane is a stiff ball of scorched flour
two types of sourdough bread North African
By Jan Schluter April 5, 2024
Recipe explaining how to bake the North African and Chilli bread mixes
Hot cross buns, soft fluffy
By Jan Schluter March 13, 2024
Soft fluffy hot cross buns filled with dried fruit and packed with flavour
weighing tin with water to calculate loaf tin capacity for dough
By Jan Schluter March 8, 2024
How to calculate the loaf tin capacity for bread dough
Gluten Free Banana Bread Mix - The best Ever!
By Jan February 6, 2024
This Gluten Free Banana bread mix is versatile and tastes devine - use overripe bananas for the best flavour
Lamingtons, light sponge coated in decident chocolate and coconut
By Jan Schluter January 23, 2024
Lamingtons baked from scratch - light sponge coated in chocolate and coconut
German Rogbrot or Rye Bread
By Jan Schluter October 27, 2023
Wholesome wholegrain rye bread made with cracked rye, sunflower seeds and caraway
Stacked Sourdough loaves
By Jan Schluter October 16, 2023
Explaining what diastatic Malt is and how to use it in your bread making process, to use or not to use.
Baguettes
By Jan Schluter December 7, 2022
An unbelievably flavourful Baguette is produced from this recipe and it enables you to make baguettes daily.
Wholemeal Bread; Bread
By Jan Schluter December 1, 2022
WHOLE RYE & PURPLE WHOLEWHEAT BREAD WITH ANCIENT GRAIN SOAKER This is a beautifully moist wholesome loaf of bread you will fall in love with!!
ciabatta bread held up sliced
By Jan Schluter October 17, 2022
INGREDIENTS: 8g Risen Flour's dried instant yeast 200g Risen Flour's Durum Semolina 400g Risen Flour's pizza Milano flour (or strong white bread flour) 480g water 11g Salt METHOD Place yeast, 400g flour, 200g semolina , 450g water and 11g salt in an electric mixer. Beat on medium-high speed until just combined and slowly add more water a little at a time and allow to absorb before adding more water. Check the dough and if its not absorbing any more water discard the balance of the water, otherwise add the rest slowly. Mix until full gluten development has been reached - about 25 min in a domestic mixer scraping it off the hook as it creeps up. The dough will be a wet and sticky. Do the window pane test - with wet hands pull the dough apart and it should stretch and become transparent with a clean smooth membrane. You should be able to stretch the dough for around 10cm before it breaks. (dough will be quite wet). With wet hands transfer to a greased bowl cover with a clean tea towel and set aside at room temperature for 1-1.5hrs during this time do 2 sets of stretch and folds 30min apart. ( a stretch and fold is taking one edge of the dough and lift it up and fold it over to the middle, then repeat with the other sides ), OR until doubled in size ( In warmer tempretures it may take less time so keep an eye on it). It should be wobbly and bubbly. Once its rested place the dough gently on your baking tray that has been heavly floured (you can use baking paper too) - cut into shape sprinkle the top generously with flour on top and allow to proof for 30 - 45min more at room temp covered. Preheat oven to fan forced 240°C. Place a saucepan on the bottom of the oven with a rack above it. Bake for 25-30 minutes until bread is risen, golden and bottom sounds hollow when tapped. Cool on a wire rack for 1 hour. Enjoy - if you have any questions please drop me an email or give us a call. Jan
Ciabatta
By Jan Schluter October 13, 2022
Ciabatta bread using our advanced method. Produces a delightful loaf of your favourite Ciabatta - serve as a sandwich - toasted - topped with your favourite toppings!
gourmet savory crackers
By Jan Schluter October 12, 2022
Gourmet crackers which can be adapted easily to your tastes and imagination. These cost a fortune at the shops but are increadably inexpensive to make at home.
split loaf, fruit bread
By Jan Schluter April 18, 2022
A few explanations on why bread splits during baking
german sunflower loaf
By Jan Schluter November 25, 2021
Ingredients for the dough & method A : For the soaked sunflower seeds 75g water 75g toasted organic sunflower seeds B: For the dough 425g Liquid rye levain, mature (See recipe "levains of various kinds" under Blog section) C: 150g Soaked toasted sunflower seeds 120g Wholemeal Rye flour 100g Wholewheat flour 50g High Gluten Bread Flour the Organic, Premium White or our Artisan Single Origin flour will do well 9g Fine Salt For the topping: Sunflower seeds 1: Prep the sunflower seeds by boiling the water and adding the toasted sunflower seeds – leave to soak for 8 – 10hrs 2. Mix (by hand) section B in a bowl and stir to dissolve yeast. Add C and mix with one hand using a squeeze and release motion, until fully incorporated. Transfer to a lightly greased bowl, cover and leave for around 10min. If you use a machine, in the bowl combine B in the mixers bowl and stir to dissolve yeast. Add C and mix on medium speed until fully incorporated, then cover and leave to stand for 7 min. Bulk Ferment: For 30min, no folds and keep covered throughout. For a large loaf – don’t divide For a small loaf divide Shape the dough directly into the loaf pan(s) with wet hands, push dough into the pans and smooth the surface, top with sunflower seeds. Final proof @ 27DegC and 65% relative humidity for a large or small loaf 1 – 2 hours. Or for final proof at 21dec C proof for 2 – 3 hours Baking times and temps For a large 1kg loaf using a convection oven steam after closing the oven ( you can pour boiling water into a pan at the base of the oven). Bake at 245degC for 25-30min on the lowest fan setting for a 1kg loaf. Or if you are baking in a loaf pan ( as opposed to proofing in banneton and tipping onto board) on a baking stone bake at 250degC for 15min, drop temp to 180degC and bake for 30min For a small 500g loaf – as above for the steam process and bake at 245degC for 20min. Or if you are baking in a loaf pan ( as opposed to proofing in banneton and tipping onto board) in a bake loaf pan on a baking stone, bake at 250degC for 15min, drop temp to 180degC and bake for 10min. Tips Make sure your work surface is well covered with rye flour when dividing & shaping the dough (if you divide it). When dough is fully proofed the top of the loaf will dome and crack a bit. Remember that baking times can vary. The best way to ensure the bread is baked is to check its core/inside temp which should read between 98 – 100degC. After baking allow the bread to rest in the pan for 5 min before unmolding it, this will help the bread keep its shape. Unmold onto a wire rack and allow to cool. Even though you may be baking in a pan it is suggested you place the pan on top of a baking stone (like a pizza stone) which will help speed up the baking process and get better results. Enjoy - if you have any questions please drop me an email or give us a call. Jan
sourdough starter
By Jan Schluter November 25, 2021
Levains of different kinds, an explanation
Breadcrumb artisan loaf
By Jan Schluter November 8, 2021
Artisan Loaf incorporating breadcrumbs from a variety of leftover breads.
chocolate chip cookies
By Jan Schluter September 22, 2021
Our favourite Chocolate Chip cookie recipe baked many times throughout our children's childhood. So versatile . Change it up to suit your family and create wonderful memories for you, your family and your community
Ancient Grains Spelt, Emmer, Rye, Khorasan, Sourdough loaf
By Jan Schluter August 7, 2021
A wonderful ancient grain sourdough bread using Emmer, Spelt, Khorasan flours
By Helium Marketing May 24, 2021
All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix. Baking by hand or Mixer (If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients). Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.
Soft and spongy Gluten Free Bread Mix
By Jan May 24, 2021
This bread mix is flying out our door - it makes the most devine soft spongy loaf of bread. Add nuts and seeds to your hearts content!
ORGANIC WHOLEMEAL BREAD MIX
By Jan October 24, 2020
BREAD MAKING INSTRUCTIONS for organic wholemeal bread mix
Spelt Wholemeal, gentle gluten bread
By Jan October 7, 2020
Superior quality Spelt Bread Mix. The Ancient grain contains gentle easily digestible gluten ideal for those that suffer with digesting gluten.
Share by: