Tag Archives: Recipe

Cardamom biscuits

Kardemumma kakor

 

Kardemumma kakor

125 gram Butter Smör

1.5 dl Suger Socker

1.5 msk Honey Honung

1 tsk Cardamom Kardemumma

0.5 krm Salt

1 tsk Vanilla Suger Vanilj socker

1.5 dl Corn starch Majs stärkelse 

1 tsk Baking soda Bikarbonat

125 gram (2.1 dl)  naturally gluten free flour mix semper fin mix

Mix all ingredients except baking soda and flour to a smooth mass, than add the baking soda and flour, form table spoon sized balls place on a baking sheet and press a little in the middle. Bake in 175ºC for about 12 minutes. 

Blanda allt utom mjöl och bikarbonat till en jämn massa tillsätt där efter mjöl.

Forma matskeds stora bolla, lägg på bakplåts papper tryck ut lite i mitten och grädda.

175ºC i ca 12 minuter.

Zucchini bred or cupcakes

EbbaI have been with my sister for a few days, she is really intensive and wonderful. and baking, trying out recipes for our wedding.

Zucchini bread

This is a very tasty Zucchini bred or cupcakes (gluten free). I used Jytte original flour mix and these are perfect, next time I think I’ll add some chocolate chip.

Hallon grottor Jam cookies (50)

Hallon grottor docksjo

300 g Butter RT
1 1/2 dl Sugar
1 st Egg
500 gram Naturally Gluten free mix (Semper Fin Mix)
1 tsk baking powder
2 tsk vanilla sugar
1-1.5 dl firm Jam traditionally Raspberry

Stir together butter and sugar, then add an egg, stir to a smooth mass. Mix flour, baking powder and vanilla sugar in a separate bowl and then add to the butter mix. Form small balls about 2.5. 3 cm in diameter and place in small paper molds (småbrödsformar), press a pit in the center of each with your thumb and fill with jam. Bake in the middle of the owen at 200ºC for 13-15 minutes

Source: Semper

Vanilla cookies

Vanilj kakor docksjo

125 gram butter RT

2 tes vanilla sugar

1.5 dl suger

1 egg

4 dl potato starch or (2dl potato starch and 2 dl corn starch)

Stir together sugar and butter to a smooth mass, then add the egg and stir to a smooth mass, then add the starch. Form small balls 2 cm in diameter, place them on a backing sheet and press them slightly, with a fork for wavy or a spoon for smooth cookies.

Bake at 200ºC for about 10 minutes.

Sunday Bread, withe with oat (gluten free)

bröd

Add:

4 dl milk 37ºC

12 g dry yeast or 50 gram fresh yeast

– beat by hand in a bowl until the yeast has dissolved. Then add:

125 gram butter RT smör

2 tbs sugar socker

2 ml salt

2 eggs ägg

beat to a smooth mix, mix the oat, jytte, flaxseeds and baking powder in a separate bowl and then add it to the liquid, stir to a smooth doug.

60 gram oat flour havre mjöl

60 gram jytte orginal (naturally gluten free mix)

3 tbs flaxseeds linfrön

1 tes baking powder  bakpulver

– Add most of the low protein mix work it in and let it rise for about 20 min. Bake it out in to palm sized balls place them on baking sheet and let rise to double size for about 40 min.

500 gram low protein gluten free mix (semper) if your mix don’t include baking powder add 1 teaspoon extra.

– Beat an egg and brush the breads and sprinkle them with poppy seed. Bake at 200ºC in the middle of the oven for 12-14 min

1/2 egg ägg

Poppy seed valmofrön

Gluten free Saffron Buns Lussekatter

Lussekatter

Det är inte alltid lätt att hitta bra recept när man är gluten intolerant, detta är det recept som jag använder varje år till mina lussebullar.

50 gram (1 paket) jäst

150 gram smör

4 dl mjölk

1.5 msk pysillum skal mjöl (fiber husk)

250 gram (1 burk) kvarg (kesella)

3 dl socker

1 krm salt

1 ägg

0.5 – 1.5 gram saffran (kan bytas mot 3 krm kardemumma)

∼ 12 dl  (720 gram) semper glutenfri mjölmix (om du använder ett annat mjöl så till sätt 1 tsk bakpulver)

+ ägg och russin till garnering.

Smula jästen i en bunke.

Smält smöret och tillsätt mjölken, värm till 37ºC, häll över jästen och rör tills jästen löst sig tillsätt pysillum skalmjöl under omrörning, låt svälla i ∼10 minuter.

Tillsätt kvarg, socker, salt, ägg och saffran rör om och tillsätt där efter 10 dl av mjölet, resten sparas till utbakningen.

Jäs till dubbel storlek (30-40 minuter).

knåda degen forma Lussekatter, låt jäsa i minst 30 minuter, garnera försiktigt med russin och pensla med ägg, baka i ca 10 minuter i mitten av ugnen 225ºC.

It is not always easy to find good recipes when you are gluten intolerant, this is the recipe that I use every year to my saffron buns.

50 grams (1 packet) fresh yeast (12 grams dry)

150 grams of butter

4 dl milk

1.5 tbsp pysillum shell flour (husk fiber)

250 grams cream cheese

3 dl sugar

1 pinch of salt

1 egg

0.5 – 1.5 grams of saffron (can be replaced with 0.6 tsp cardamom)

~ 12 dl (720 gram) gluten-free flour mix semper (if you use a different flour, add 1 tsp baking powder)

  eggs and raisins for garnish.

Crumble the yeast into a bowl.

Melt the butter and add the milk, heat to 37 ° C, pour over the yeast and stir until the yeast has dissolved, add pysillum shell flour, stirring, let swell for ~ 10 minutes.
Add the cream cheese, sugar, salt, egg and saffron. Stir and add after that 10 dl of the flour, the rest saved for the knead.

Leave to rise until doubled in size (30-40 minutes).

 Knead the dough shaping Saffron Cats, let rise for another 30 minutes, garnish with raisins and gently brush with egg, bake for about 10 minutes in middle of oven at 225 º C.