Wheat-free Cooking by Rita Greer
Rita Greer is truly the doyenne of 'freefrom' cooks as she has been writing for people on what used to be known as 'special diets' since the 1970s. Wheat-free Cooking is a revised and updated version of a well loved and reliable everyday cookbook covering simple everyday main meals, soups, gravies, dressings, puddings, cakes and breads plus a useful introduction and an excellent table of nutrients from wheat-free sources.
Some delightfully retro (1980s?) recipes – Avocado slices with orange segments, Parma ham with fruits, Apple snow and Jelly trifle – rub shoulders with the classics – Nut Rissoles, Cauliflower and broccoli cheese and Shepherd's Pie. We chose a good old fashioned Dundee cake – see below.
An excellent staple to have on your cookery shelves – Wheat-free Cooking by Rita Greer is published by Souvenir Press at £9.99 adn you can buy it here on Amazon.
Rye, barley and oat flours are rather too heavy for cakes and do not bind well. Buckwheat and cornflour don't bind at all so won't hold up the fruit. Here is a moist fruit cake very similar in appearance, taste and texture to the traditional wheat flour version. It freezes well so slices can be wrapped individually and stored in the freezer until required. It is as good traveller that makes a popular lunchbox snack.
Sunflower oil for greasing
65g/21/2 oz wheat-free margarine
Grease a 15–16cm/ 6–7 inch round cake tin. Put the margarine and fruit juice in a small pan and put over a low heat to melt the fat.