Gluten Free Welsh Cakes (Bakestones)
An easy, light and buttery Welsh cake recipe that is gluten free and can be made dairy free if required.
Ingredients
- 225 g Free From Fairy gluten free plain flour
- 1 1/2 tsp Baking powder
- 1 tsp Mixed spice
- 1/2 tsp Psyllium husk powder
- 45 g Brown sugar - or coconut sugar for a refined sugar free version
- 100 g Butter - or dairy free alternatives as above, chopped
- 1 medium Egg
- A splash Milk - or dairy free alternative
- 50 g Raisins - or currants
Instructions
- Place all the dry ingredients into the bowl of your food processor (or large bowl if you don't have a food processor) and blitz to combine well
- Add the butter and blitz again until a breadcrumb like texture. If you don't have a food processor then rub the butter into the flour with your fingertips
- Add the egg and blend to combine, then add milk to bring together into a slightly sticky dough
- Remove the dough from the food processor onto a clean, well floured work surface and work the raisins or currants into the dough
- Place your frying pan onto a high heat while you roll and cut out the dough
- Roll the dough out until around 5mm in thickness, then using a 7cm round cutter, cut circles out and place to one side
- In batches cook the Welsh cakes on a medium-high heat for around 3 minutes on each side until golden. If your pan isn't non stick you'll need to add a little butter to grease it before cooking
- Allow to cool on a wire rack a little before eating
Nutrition (Approx)
Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 51mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg