Gluten and Dairy Free Lasagna

I'm very proud of this lasagna. I didn't even miss the cheese!! I had made a double batch of bolognese sauce and I didn't fancy having spaghetti again so I gave the lasagna a go and it came out pretty tasty.

In a square baking dish pour a layer of bolognese sauce (see my low FODMAP recipe). Make sure it's not too runny, if it is thicken it up with a little cornflour dissolved with a little water. Then the gluten free lasagna sheets, another layer of bolognese sauce, another layer of lasagna sheets and top with dairy/gluten free white sauce.

To make the white sauce: pour 400ml of unsweetened almond milk in a saucepan with 50g of plain gluten free flour and 50g of dairy free margarine. Simmer stirring cointinuosly until thick and creamy. Season to taste.

Bake in a preheated oven at 180C for 30 minutes until the top starts browning and bubbling.

Note: I used Tesco lasagna sheets which needed precooking. I had to simmer them in boiling water for a few minutes individually as they stuck to each other if they were cooked together.

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Gluten and Dairy Free Swiss Roll

Who knew that making a Swiss roll was so easy? Not me, otherwise I would have tried way sooner!  It's also very quick to put together and with no oil or margarine, so light...

I'm going to make a chocolate roll next time with some chocolate filling since cream is a big no-no for me. Can't wait...

Ingredients:

• 3 eggs
• 100g caster sugar
• 100g plain gluten free flour
• 1 tbsp hot water
• 4 tbsp strawberry jam
• caster sugar for sprinkling

Method:
Preheat the oven to 200C/gas 6. Line a 33x23cm Swiss roll tin. Whisk the eggs and sugar with an electric beater until the mixture has doubled in volume and is thick enough to leave a trail on the surface when whisk is lifted. Sift half the flour over the mixture and fold in very lightly, using a large metal spoon. Sift the remaining flour and fold in with 1 tbsp of hot water. Pour the batter into the tin and tilt it to spread it in an even layer. Bake for 10-12 minutes until golden brown, well risen and firm.
Meanwhile, place a sheet of baking paper on a damp tea towel. Dredge the paper with caster sugar. Quickly turn out the cake onto the paper, trim off the crusty edges and spread with jam.
Roll up the cake with the aid of the paper. Make the first turn firmly so that the whole cake will roll evenly and have a good shape when finished, but roll more lightly after this initial turn.

Note: I have adapted this recipe from my trusted Good Housekeeping cookbook because from all the Swiss roll recipes out there I found this book gave the clearest instructions. I did not bother whisking the eggs and sugar in a bowl over a pan of hot water because I read somewhere that it's not necessary if you are using an electric beater. And as you can see in the picture it came out just lovely.

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Gluten and Dairy Free Orange Polenta Cake

Another great recipe from the free GoodFood app. This cake tastes even better the day after and because you also use plain flour as well as polenta the result is a moist but not heavy cake.

Ingredients:

For the cake:

• 250g dairy free margarine
• 250g caster sugar
• 4 eggs
• 140g polenta
• 200g gluten free plain flour
• 2 tsp gluten free baking powder
• zest and juice of 2 oranges (less 100ml juice for the glaze)

For the glaze:

• 100ml orange juice
• 100g caster sugar

Method:

Heat oven to 160C/140Cfan/gas3. Line the base and sides of a round 23cm cake tin with baking paper. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

Transfer the mixture to the tin, spread evenly, then cook for about 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.

To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 minutes, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake.

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