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.
Try making the great British classic, egg custard tarts today!
225g Glutafin Gluten Free Select Multipurpose White Mix
110g butter (soft)
1 medium egg
1 tbsp cold water
25g caster sugar
3 large eggs
100g golden caster sugar
200ml single cream
200ml whole milk
1 vanilla pod, seeds scraped out or 2 tsp of natural vanilla extract
fresh grated nutmeg
A little extra mix for dusting
1. Place half the weighed mix into a bowl with the butter, egg and water and mix to a smooth paste with a fork. Work in the remaining white mix and caster sugar, first with a fork and then by hand and bring together to make a ball.
2. Knead on a work surface lightly dusted with a little more Glutafin Gluten Free Select Multipurpose White Mix for 1 minute. Place in cling film or greaseproof paper and chill for 30 minutes.
3. Roll out pastry to fit a 20cm flan dish or muffin tin. Put dish onto a baking sheet and chill for 10 minutes. Line the pastry with baking parchment and fill with baking beans. Bake at 190°C/170°CFan/GasMark5 for 10 minutes, then remove beans and paper. Bake for another 10 minutes until golden over. Alternatively, cut pastry in large discs with a cutter to fill muffin 12 x muffin tin. Gently press the discs into the muffin holes, place in a paper bun case and add some baking beans, cook as above.
1. Turn oven down to 150ºC/130ºCfan/Gas2.
2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil.
3. Pour onto the eggs, whisking as you go. Sieve into a jug to remove the vanilla pod.
4. Put the baking sheet with the flan dish or muffin tin onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop.
5. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr for the flan, approximately 30 minutes for the egg custard in the muffin tins. When it’s ready, the tart/s should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.
225g Glutafin Gluten Free Select Multipurpose White Mix
110g butter (soft)
1 medium egg
1 tbsp cold water
25g caster sugar
3 large eggs
100g golden caster sugar
200ml single cream
200ml whole milk
1 vanilla pod, seeds scraped out or 2 tsp of natural vanilla extract
fresh grated nutmeg
A little extra mix for dusting
1. Place half the weighed mix into a bowl with the butter, egg and water and mix to a smooth paste with a fork. Work in the remaining white mix and caster sugar, first with a fork and then by hand and bring together to make a ball.
2. Knead on a work surface lightly dusted with a little more Glutafin Gluten Free Select Multipurpose White Mix for 1 minute. Place in cling film or greaseproof paper and chill for 30 minutes.
3. Roll out pastry to fit a 20cm flan dish or muffin tin. Put dish onto a baking sheet and chill for 10 minutes. Line the pastry with baking parchment and fill with baking beans. Bake at 190°C/170°CFan/GasMark5 for 10 minutes, then remove beans and paper. Bake for another 10 minutes until golden over. Alternatively, cut pastry in large discs with a cutter to fill muffin 12 x muffin tin. Gently press the discs into the muffin holes, place in a paper bun case and add some baking beans, cook as above.
1. Turn oven down to 150ºC/130ºCfan/Gas2.
2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil.
3. Pour onto the eggs, whisking as you go. Sieve into a jug to remove the vanilla pod.
4. Put the baking sheet with the flan dish or muffin tin onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop.
5. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr for the flan, approximately 30 minutes for the egg custard in the muffin tins. When it’s ready, the tart/s should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.
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.