Recipe
for allergy sufferers:
 This
recipe comes from Susan Swann who has written the book
Cakes
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
The
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.
If
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
This
recipe is dairy free, wheat free, gluten free and egg
free.
Ingredients
50
g (2 oz) tapioca flour
50 g (2 oz) sago flour
75 g (3 oz) dairy free margarine
25 g (1 oz) caster sugar
2 tbsps dairy free milk
2 tsps gluten free baking powder
1/2 tsp ground ginger
Method
- Pre-heat
oven to 220°C / 425°F / Gas 7.
- Place
the dry ingredients into a mixing bowl and mix together
well.
- Add
the margarine and milk. Using a spoon mix the ingredients
together until the margarine is evenly distributed
and a soft wet dough is formed.
- Put
a dessertspoon of the mixture onto the baking tray
and flatten out into a round thin shape.
- Repeat
until all the dough is used up.
- Place
in the centre of the oven and bake for 10 minutes.
or until golden brown.
- Leave
to cool for 10 minutes and then carefully transfer
the biscuits to a cooling tray until cold.
Place
them in an airtight container until needed.
Susan
Swann
www.allergybaking.co.uk
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