If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
Cooking with chocolate can make a sponge quite dry so try this recipe with its special ingredient to help make your gateau deliciously moist. Let others taste it before revealing your secret ingredient!
175g Glutafin Gluten Free Select Multipurpose White Mix
50g 70% cocoa solids chocolate
150g cooked beetroot (without vinegar)
1 tsp. gluten free baking powder
25g cocoa powder
150g butter (at room temperature)
150g soft light brown sugar
1 tsp. natural extract of vanilla
3 medium sized eggs
300ml double cream
50g icing sugar (sieved)
1 tbsp Brandy (optional
250g prepared fruit (raspberries, blueberries, strawberries or blackcurrants, black cherries or mandarins are all ideal)
50g dark chocolate (grated)
Food processor
Piping bag (optional)
1. Place chocolate into a bowl resting over a pan of simmering water and leave until just melted.
2. Whizz beet root to a smooth puree in a food processor and place the remaining ingredients in a medium sized mixing bowl. Whisk all ingredients together for a full 2 minutes until a light sponge batter is made.
3. Divide the mixture between 2 x 20cm lightly greased cake tins which are greased and have their bases lined with baking parchment.
4. Cook at 180°/160° Fan /Gas Mark 4 until the sponges have risen and are just firm to the touch, but do not open the oven door for 5 minutes before the end of cooking time or it will sink!
5. Cool for 5 minutes before turning out sponges onto a cooling tray.
6. Prepare Chantilly cream. Whip cream until it just starts to thicken. Add icing sugar and brandy (optional) and whisk until just thick. Use half as a filling topped with half the prepared fruit. Use the remaining cream for gateau top and piping if required. Decorate with remaining fruit and grated chocolate.
7. Chill until required. Eat within 4 days.
175g Glutafin Gluten Free Select Multipurpose White Mix
50g 70% cocoa solids chocolate
150g cooked beetroot (without vinegar)
1 tsp. gluten free baking powder
25g cocoa powder
150g butter (at room temperature)
150g soft light brown sugar
1 tsp. natural extract of vanilla
3 medium sized eggs
300ml double cream
50g icing sugar (sieved)
1 tbsp Brandy (optional
250g prepared fruit (raspberries, blueberries, strawberries or blackcurrants, black cherries or mandarins are all ideal)
50g dark chocolate (grated)
Food processor
Piping bag (optional)
1. Place chocolate into a bowl resting over a pan of simmering water and leave until just melted.
2. Whizz beet root to a smooth puree in a food processor and place the remaining ingredients in a medium sized mixing bowl. Whisk all ingredients together for a full 2 minutes until a light sponge batter is made.
3. Divide the mixture between 2 x 20cm lightly greased cake tins which are greased and have their bases lined with baking parchment.
4. Cook at 180°/160° Fan /Gas Mark 4 until the sponges have risen and are just firm to the touch, but do not open the oven door for 5 minutes before the end of cooking time or it will sink!
5. Cool for 5 minutes before turning out sponges onto a cooling tray.
6. Prepare Chantilly cream. Whip cream until it just starts to thicken. Add icing sugar and brandy (optional) and whisk until just thick. Use half as a filling topped with half the prepared fruit. Use the remaining cream for gateau top and piping if required. Decorate with remaining fruit and grated chocolate.
7. Chill until required. Eat within 4 days.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.