Gluten Free Gingerbread and Gluten Free Stuffing

In my ongoing quest to get to grips with the blog I like to try out another little review.

The lovely people at Delicious Alchemy asked if I would like to try out some new products prior to launch. Having no idea what they would be – I love a secret challenge – I said ‘Yes’. What could these new product/s be I wondered?? I duly waited for the parcel to arrive…

The tension mounted….

The box arrived… but shhhhh I mustn’t say a word, but of course I would love to play around with them 🙂

First up out of the box….

Gingerbread mix!  Gingerbread Biscuits – gluten free too!

gluten-free-ginger-biscuits-da

The smell from the open packet was divine. The guys were certainly going to love this. And, again, if mixed with a dairy free alternative you would have dairy free and gluten free biscuits. But I made them with butter so just the gluten free for us.

Again simple enough to make, but leave a bit of time a side to make these as they need resting in a fridge/freezer. Once poured into a bowl you mix the mix with golden syrup and butter (or DF alternative). And preheat the oven to 180c/Gas 4. Mix the mix well, wrap in cling film and pop into the freezer. Although I popped it into the fridge for a bit longer.

Once ready to roll (pardon the pun) cut the dough into 4 and roll each quarter between to ‘sheets’ of cling film to a thickness of around 5mm! and then cut out with your desired cutter.

Now it depends on how big your cutter is as to how many biscuits you get. I got about 10 biscuits out of the mix, but the cutter I used are rather big.

Place the cut gluten free gingerbread biscuits onto a lined baking tray and bake for about 12 minutes. Remove from the oven and leave to cool completely before removing from the tray.

These did not last long at all. They tasted fantastic. Crispy and chewy. I didn’t want to add too much icing, as I needed to taste the biscuit, but of course you can top these with whatever you can. I put some chocolate eyes in place so that you can tell what they are…. #Halloween.. They only just lasted just the day!.

Next up. some Sage & Red Onion Stuffing…such generosity

I had a couple of ideas for this…but ultimately it was for what it said on the packet.. some stuffing. And as timely as it came, we had a very impromptu roast chicken dinner on a Saturday night and this was going to be a great accompaniment. The mix is not only gluten free but also dairy free 🙂

Gluten free Sage and Red Onion Stuffing

Once poured out into a bowl, the stuffing mix is finer than most traditional stuffing mixes and you would be forgiven that the final made mix is therefore finer. The stuffing mix is made up of gluten free crumbs, dried red onions and dried sage. To this you add olive oil and boiling water, mix well and leave to stand for the crumbs to absorb the liquid. Now here of course I did something a little different.

Most people would make little stuffing balls. Once the mix is cool enough, roll an amount of the stuffing into a ball using your hands. Place the balls of stuffing onto a sheet of greaseproof on a tray and bake in the oven – 200c or Gas 7 – for about 20 minutes.

However because time isn’t always on our side in this old house, I lined a little dish with greaseproof and put the whole lot in, to make one big piece of stuffing. Popped it into the oven and baked it for about 30 minutes, until lovely and crisped on the top.

When all was done and dinner was served, the stuffing went down a treat. Despite the smooth nature of the stuffing, it tasted great and was a great gluten free accompaniment for  dinner. Thank you DA 🙂

There is a Christmas Cake mix as well! But I haven’t made that yet…its only a matter of time..

Thank you Delicious Alchemy for the opportunity to trial these new products and just because I was supplied these, the end result and opinion is most certainly mine.

 

 

 

 

 

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