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:
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