Now, if you're British, chances are that you've probably heard of Delia Smith and like me, you probably still remember as a child being mesmerised by her baking skills on TV. If you're from the US or simply haven't heard of her, then let me present a national treasure, Delia Smith - truly our queen of baking!!!
Back in the old days, Delia came out with her recipe book called Delia Smith's Book of Cakes in 1977, of which my mum still has a copy.I definitely inherited my baking gene from her, as her O-level in Domestic Science would attest.I don't really like cooking, since I'm always scared of giving myself food poisoning, however baking is way less intimidating and way more crafty in my opinion (all hail cake-decorating fun!).
Well, in 2013 Delia came out with the new and improved version of her bestseller and named it Delia's Cakes, nice and sleek; I know!
Gluten Free Bread Sauce
The improvements: Every recipe has a picture! Might seem mundane to some of you, but when you have a recipe and you have no idea what it's supposed to look like, it becomes rather unnerving to even begin. Plus, if you like to eat with your eyes, then this book is the perfect sugary treat!
The other major improvement I'd like to mention: allergies!!! Sadly, a lot of people these days are born more allergic to things than previous generations, and that includes me and gluten (I'm also on a FODMAP diet at the moment but that's not relevant for now). Most people have ease of access to pre-baked goods and are therefore less tempted to actually bake for themselves (let's be honest, it's quite time consuming). The allergic people out there, are the ones that have to bake for themselves and there is a real market for cookery books here.
Now, while sadly Delia had apparently not heard about Xanthan Gum (p.24 list of GF ingredients), which I'm sure my GF peeps out there see as a baking Godsend (it's basically food superglue, because GF is very crumbly since it doesn't have the wheat's binding agent), she still made a valiant effort to think of us (plus there's a section on egg-free recipes)! So just ignore the recipes she says aren't possible (there are only 8 out of 90) and add a teaspoon of magical Xanthan Gum (only for the ones she says aren't possible, the others don't require the extra binding).
Spring Onion And Cheese Soda Bread Recipe
Even if you're a beginner, she's got you covered;there's a whole introduction to baking tins and utensils, which I found to be a very interesting read. Although, I don't personally think it's absolutely essential to own every single one, nor that they have to be to those exact specifications (she collaborated with Silverwood, which is a high-quality British Bakeware Company - also very expensive). Just remember, that if you bake in a different size tin to hers or a different oven (fan and non-fan ovens vary baking times), you have to alter your baking time; the Golden Rule If the knife comes out clean from piercing the centre, it's cooked.
Furthermore, if you don't know how to prepare egg whites for a recipe (for example), Delia has also got an online school (i.e. free online video tutorials) to help you as much as possible. So now everyone can be mesmerised by her baking videos at deliaonline.com!Even if you know how to do a lot of these things, I strongly suggest checking out the website anyway to hone your skills or just for pure nostalgia, it's up to you.
Now, I'm not sure whether I'm allowed to show off this recipe (for copyright reasons), but I have photographed it, so hopefully you can see the ingredients and instructions for yourselves.
Whole Wheat Bread Recipe, Easy Wheat Bread
Replaced the wheat flour with 225g of Doves Farm Gluten Free Plain White flour blend. This is definitely my favourite GF flour to use, even if it does contain Buckwheat which, despite being GF, bloats me up like a balloon; oats also do that to me.But with this flour blend, I don't seem to suffer from the strange ballooning side-effect (I'll take what I can get!)
Also prepared my tin to be non-stick by buttering the sides and then sprinkling the same Doves Farm GF Plain White flour blend over the top.
I put 2 medium eggs in, because I can't seem to find any large eggs, or the ones I do find, seem awfully small to me. But my batter has never been too runny, so I think you can get away with 2 if you want.
Gluten Free/flour Free Banana(plantain) Cake.(kaipola) Recipe By Soumi
I put 5 medium bananas in, because I like extra banana!Plus, the whole 6 bananas a day will kill you thingis a myth, people! You would need at least 400 a day to reach critical potassium levels, and although I like my banana, I don't think even I could manage that.
I didn't add the zest of orange (I simply didn't have any) but having added the lemon zest only once (I've done this recipe twice), I didn't notice much difference if I'm honest.
As my oven is not a fan oven, I put it to 200 °C for the same amount of time and that did the trick. Remember the Golden Rule for checking if it's cooked through though!
Gluten Free Christmas Cake (dairy Free)
If you're in the UK, do you still remember watching Delia as a child, or if you're all grown up, like my mum, what's your favourite Delia Smith recipe/book?After having made this bread countless times over the past almost five years, I’ve learned a few things. I thought the post was due for some new pictures and some added recipe notes.
Since finding out that my daughter is allergic to dairy, eggs, and peanuts two years ago, we have had to set aside many of our family favorite recipes. Fortunately, this one has not had to be one of them! It is dairy and egg free. Not gluten free, of course, but I am confident it could be made so with the right flour.
This bread is a great sandwich bread: soft, and chewy but elastic enough to hold it’s shape and not crumble. The dough is a great basic dough as well. It’s really flexible and can be use for dinner rolls, sweet rolls, swirled breads, etc.
Delia's Chocolate Bread And Butter Pudding
I have made it in a dry, high altitude climate, and now our new high humidity, sea level climate. The recipe has given me no trouble in either location.
Cross my heart, it is a really hard bread to mess up. If you have been looking for a tried and true bread recipe that is easy to make, look no further.
Before we dive into the recipe, I have three notes. One, read carefully. I have included pictures and notes to help you be successful. It’s a relatively very easy bread to make, but you still have to pay attention to certain indicators I will explain in the recipe. Two, this recipe breaks some traditional bread making rules, like putting salt in with the yeast and not proofing the yeast with sugar. Don’t ask me why it works, but it just does. Three, I’m going to take you through the recipe step by step, photo by photo.
Walnut And Raisin Bread
If you want an easy to read, printable version, you can print the recipe up by clicking here: Best Bread EVER recipe
*In these pictures, I used two fairly large loaf pans and one mini loaf so I would get nice uniform shaped loaves. If I had just used two large pans, I would likely have had taller loaves that may have risen over the sides a bit…which is just as pretty! It comes down to personal preference.
**For the 3/4 c. of flour use all-purpose, bread, or a light weight flour. For the remaining flour, you can use a mixture of any flours you like. I used about half and half white bread flour and whole wheat flour (red wheat). I have often used white wheat flour which is lighter than red wheat, often labeled as whole wheat flour, even though they are both whole wheat. Be aware, that using all whole wheat flour will increasing rising and baking times significantly (maybe even double the time). If you use only whole wheat flour, I suggest increasing the sugar or honey content a little bit for good flavor.
Seeded Overnight No Knead Loaf Recipe
This honey was a gift from my friend Katy (No Big Dill). Can you believe she etched that bee on there? <3 (see below)
A range was given for amount of flour instead of a definite measurement, because moisture content and weight can vary between flours. You really need to go by look and feel over amount.
*** Almost any kind of yeast works. Rising times will just vary. I have used Saf Instant Yeast and Fleischmann’s Yeast, ActiveDry with great results. (Disclaimer: Any links to amazon in this post are affiliate links, which means if you purchase the products I link to, I make a small commission).
How To Bake Anything Gluten Free (from Sunday Times Bestselling Author): Over 100 Recipes For Everything From Cakes To Cookies, Bread To Festive Bakes, Doughnuts To Desserts: Amazon.co.uk: Becky Excell: 9781787136632: Books
If using a mixer (Kitchen Aid or Bosch), add the rest of the flour and mix for about 5 minutes with the dough hook.
If mixing by
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