Best Wicklewoods Breaded Mushrooms Gluten Free Recipes

WICKLEWOOD'S BREADED MUSHROOMS (GLUTEN FREE)

Steps:

• In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed.
• With a dry paper towel, gently wipe the mushrooms to clean off any debris.
• Dip mushrooms into the batter and coat evenly, allowing any excess batter to drip off.
• Roll the mushrooms in breadcrumbs until coated thoroughly.
• Repeat until all mushrooms are coated.
• Heat oil to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.

WICKLEWOOD'S GLUTEN FREE PARMESAN THINS

Steps:

• Preheat the oven to 200c 400f.
• I a bowl rub together the flour and butter until it resembles breadcrumbs.
• Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
• Shape the dough into a log and wrap in cling film and chill for 15 minutes.
• Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
• Bake for 10 mins or until they are crisp and light golden.
• Allow to cool slightly before transferring to a cooling rack.

WICKLEWOOD'S GLUTEN FREE CORNED BEEF FRITTERS

Steps:

• Whisk the egg white until it forms stiff peaks, set aside.
• Mix together the flour, xanthan, onion granules and seasoning.
• In a separate bowl, mix together milk, egg, oil and egg yolk.
• Add the milk mixture to the flour mixture and beat well.
• Gently fold the egg whites into the batter.
• Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c.
• Dip the corned beef in to the batter and carefully place the fritters in oil
• Fry for about 5-6 mins or until crisp and golden.
• Drain and serve warm.

GLUTEN-FREE FRIED MUSHROOMS

Steps:

• Mix flour, cornstarch, and baking powder in a bowl.
• Add water to make a batter.
• Dip clean mushroom into batter letting excess batter drip off. (Ended up quartering the mushrooms part of the way through, which worked better.).
• Used kebab sticks to dip the whole mushrooms in the batter and then used a fork to dip and strain the quartered mushrooms. (luvmybge uses toothpicks.).
• After dipping into batter roll in hazelnut meal/flour that has been mixed with garlic salt to coat. (Garlic salt is to taste so fry one first to make sure you have the right amount before frying the others.).
• Fry in coconut oil until hazelnut meal/flour hardens. (Don't use coconut oil in a deep fryer as a fire could start.).

WICKLEWOOD'S SPICY GLUTEN FREE WALNUT AND DATE CAKE

Steps:

• Preheat oven to 180.
• Grease and lightly flour a 1lb loaf tin.
• Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
• In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
• Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
• Sift in the flour, baking powder and spices and mix well.
• In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
• Remove from heat and puree with a blender until smooth.
• Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
• Spread the date puree over the cake mix, almost to the edges of the tin.
• Cover with the remaining cake mix.
• Bake for 25 mins, don't remove from tin.
• Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
• Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.