Gluten-free Welsh cakes! Short and buttery, with a fluffy middle and crisp top and bottom – this is my gluten-free and FODMAP friendly take.
I have such strong memories of working at Borough Market on St. David’s Day (celebrated each year on 1 March) and of the huge griddle that would be set up in the corner of the hall for celebrations. Welsh cakes would be lined up in rows, lifted fresh off the hot baking stone and liberally sprinkled with caster sugar before being handed to eagerly waiting customers.
These are a gluten-free version that I’m thrilled to say I can eat. If you’ve never had one before, you’ve got to give them a go. I’ve tried this recipe with sultanas and currants and both were delicious. Notes are below to explain low FODMAP amounts for those that need! They’re best freshly cooked, but these keep really well for 2-3 days in an airtight container.
Recipe notes:
- This recipe hasn’t been tested for FODMAPs, but uses FODMAP friendly ingredients and should fit in with FODMAP limits. I follow the Monash University app data to create FODMAP friendly recipes – if unsure, as always, please ask your dietician or GP
- 13g or 1 tablespoon currants are low FODMAP, while 7g or 2 teaspoons of sultanas are low FODMAP per serving. Depending on which you use, split between 18 cakes, that means roughly 3 currant cakes will be low FODMAP per serving, or 2 sultana cakes. Of course it’s just a guide – so depending on where you’re at, you do what works for you, or if you’d prefer, leave them out entirely
- Not all baking powder is gluten-free, so always worth checking if you need to
- These work really well with dairy-free milk and butter subbed in
- Will happily freeze – just defrost at room temp
- Higher FODMAP variation – up the currants and sultanas to 80g. You can also make these with gluten-full flour – use 220g and skip the xanthan gum
Ingredients
200g gluten-free plain flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon mixed spice
¼ teaspoon fine sea salt
100g unsalted butter, cut into small pieces
70g caster sugar
70g currants or 60g sultanas
1 medium free-range egg
1 teaspoon lactose free milk
To serve
caster sugar
butter
Method
Sift the gluten-free flour, xanthan gum and baking powder into a large bowl. Add the mixed spice and sea salt and whisk together.
Rub the butter into the flour mix with your fingers, a pastry blender or a food processor, keeping it as cold as possible. Stir through the sugar and currants or sultanas.
Whisk the egg and make a well in the centre of the dry ingredients. Add in the egg and using a cutlery knife, mix the egg into the flour quickly. Add a teaspoon of milk if there are any dry spots – you’re aiming for the consistency of shortcrust pastry.
Tip the dough out onto a sheet of baking paper or a lightly floured surface and roll out to ¼ of an inch thick. Cut out rounds using a 7cm fluted cutter, re-rolling any leftovers.
Heat a flat griddle plate, cast iron pan or heavy frying pan over a medium heat and add a little butter or oil. Cook the cakes for about 3 minutes each side, or until golden and slightly puffed. If some start to catch (like a few of mine often do!) turn the heat down. When cooked, place onto a wire rack to cool and sprinkle with a little extra caster sugar. Serve as they are, or spread with a little butter.
