for allergy sufferers:
free, Wheat free, Gluten free and Egg free Mince
recipe comes from Susan Swann who has written the book
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
book is full of recipes which are dairy free, gluten
free, wheat free, corn free, egg free, sugar free, reduced
sugar, yeast free or soya free. For example, this particular
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
recipe is dairy free, wheat free, gluten free and egg
g (3 oz) rice flour
75 g (3 oz) potato flour
75 g (3 oz) tapioca flour
75 g (3 oz) dairy free margarine
100 mls (3 fl oz) cold water
1 tsp bicarbonate of soda
1 tsp caster sugar
Mince meat (use one that suits the diet)
A little soya milk
the oven to 220° / 425°F / Gas 7.
the flours and sugar together in a mixing bowl.
in the margarine until it resembles fine breadcrumbs.
the water a little at a time until a smooth dough
in the refrigerator before use. This pastry is quite
brittle so be patient and handle carefully.
flour a board to prevent the pastry from sticking.
out the pastry until is 1/2 cm (1/4") thick.
Using a large pastry cutter cut out 12 rounds.
these rounds into a bun tray and fill each pastry
case with ½ tsp of mince meat.
out the remainder of the pastry and cut out 12 more
rounds using a small pastry cutter.
one side of the small pastry rounds with milk and
place on the top of each pastry cases to form a lid.
Gently press the edges to seal the mincemeat in.
the top of each pie with a little soya milk.
in the oven for 15-20 minutes or until golden brown.
from the oven and sprinkle each pie with a little
to cool for 2 minutes and then transfer the pies to
a cooling rack to cool completely.
served hot or cold.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT