Miles - The gluten-free baker : delicious baked treats for the gluten intolerant

These crisp almond nougatines are perfect with a cup of coffee the heady scent of almond extract and rich dark chocolate make these the perfect pick-me-up!

• 3 egg whites
• 115 g/ cup plus 1 tablespoon caster/superfine sugar
• 85 g/generous cup ground almonds
• 1 teaspoon almond extract
• 30 g gluten-free self-raising flour OR cup gluten-free all-purpose baking flour plus teaspoon baking powder

• 100 g/3 oz dark chocolate (70% cocoa solids), melted

a baking sheet, greased and lined

a piping bag, fitted with a large round nozzle/tip

Makes 16 nougatines

Preheat the oven to 150C (300F) Gas 2.

Put the egg whites in a large grease-free bowl and use a handheld electric mixer to whisk until stiff peaks form. Add the sugar a spoonful at a time, whisking after each addition.

Use a spatula to gently fold in the ground almonds, almond extract and flour.

Spoon the mixture into the piping bag and pipe 5-cm/2-in rounds onto the prepared baking sheet a small distance apart. Bake in the preheated oven for 12 hours, until the nougatines are crisp.

Use a teaspoon or the tines of a fork to drizzle each one with a little melted chocolate and allow to set before serving.

These nougatines will keep for up to 1 week if stored in an airtight container.

Two delicious teatime treats the flapjack and the brownie are combined in this tempting recipe. The base is packed with coconut and pecans and the brownie rich with dark chocolate. If you are not able to find hazelnut flour, you can substitute gluten-free plain/all-purpose baking flour.

• 125 g/1 stick plus 1 tablespoon butter
• 100 g/ cup caster/granulated sugar
• 100 g/1 scant cup desiccated coconut
• 100 g/1 cup shelled pecans, finely chopped

• 125 g/1 stick plus 1 tablespoon butter
• 200 g/7 oz dark chocolate (70% cocoa solids)
• 125 g/ cup caster/granulated sugar
• 125 g/ cup plus 1 tablespoon dark soft brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 100 g/1 cup hazelnut flour

a 33 x 23-cm/13 x 9-in baking tin/pan, greased and base-lined

Makes 20 brownies

Preheat the oven to 190C (375F) Gas 5.

To make the flapjack base, put the butter in a saucepan and melt over low heat. Stir in the sugar, coconut and pecans. Mix well so that everything is coated in butter and sugar. Spoon the mixture into the prepared tin/pan and press down evenly with the back of a spoon.

To make the brownie topping, melt the butter and chocolate in a heatproof bowl set over a pan of simmering water. Remove the bowl from the heat and set aside to cool. Put both the sugars, eggs and vanilla extract in a mixing bowl and whisk until the mixture is very light and has doubled in size. Whilst still whisking, slowly pour in the cooled chocolate and butter mixture.

Fold in the hazelnut flour and pour the mixture into the prepared tin/pan. Bake in the preheated oven for about 3040 minutes, until the topping has formed a crust and a knife inserted in the middle of the brownie comes out clean. Let cool before cutting into squares to serve.

These brownies will keep for up to 5 days if stored in an airtight container.

These are moist, crumbly brownies that quite literally melt in the mouth. Walnuts are ground finely and used in place of flour, which is what gives the brownies such a wonderfully nutty flavour.

• 250 g/2 sticks plus 2 tablespoons butter
• 300 g/10 oz dark chocolate (70% cocoa solids)
• 300 g/1 cups plus 1 tablespoon caster/granulated sugar
• 200 g/1 cups dark soft brown sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 100 g gluten-free self-raising flour OR generous cup gluten-free all-purpose baking flour plus 1 teaspoon baking powder and teaspoon xanthan gum
• 200 g/2 cups shelled walnuts, finely ground
• 150 g/1 cup white chocolate buttons

a 33 x 23-cm/13 x 9-in baking tin/pan, greased and base-lined

Makes 20 brownies

Preheat the oven to 190C (375F) Gas 5.

Melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water or in a microwave proof bowl in the microwave on high power for 1 minute and stir to ensure there are no lumps. Set aside to cool.

Whisk the caster/granulated sugar and dark brown sugar with the eggs and vanilla extract until the mixture is very light and has doubled in size. Whilst still whisking, slowly pour in the melted chocolate and butter mixture. Fold in the flour and ground walnuts, then pour the mixture into the prepared tin/pan. Sprinkle over the chocolate buttons (which should sink into the mixture) ensuring that they are evenly distributed.

Bake in the preheated oven for about 3040 minutes, until the brownies have formed a crust and a knife inserted into the middle of the tin/pan comes out clean with no cake batter on it. Allow to cool before cutting into squares.

These brownies will keep for up to 5 days if stored in an airtight container.

Caramel or millionaires shortbread is always popular a buttery cookie base with a layer of rich, gooey caramel topped with milk/semisweet chocolate. You can replace the milk chocolate topping with dark or white gluten-free chocolate if you prefer and decorate with gluten-free sprinkles for a pretty party effect.

• 115 g/1 stick butter, softened
• 60 g/ cup caster/granulated sugar
• 85 g gluten-free self-raising flour OR cup gluten-free all-purpose baking flour plus 1 teaspoon baking powder and 18 teaspoon xanthan gum
• 85 g/1 cup ground almonds

• 60 g/ cup caster/granulated sugar
• 60 g/ stick butter
• 300 g/1 cup condensed milk
• 1 teaspoon vanilla extract

• 150 g/5 oz milk/ semisweet chocolate

a 20-cm/8-in square baking tin/pan, greased and lined (base and sides)

Makes 16 shortbreads

Preheat the oven to 180C (350F) Gas 4.

To make the shortbread base, put the butter and sugar in a mixing bowl and cream together. Sift in the flour then add the almonds and bring the mixture together with your hands to form a soft dough. Press into the prepared tin/pan and prick all over with a fork. Bake in the preheated oven for 1520 minutes, until the shortbread is golden brown. Let cool in the tin/pan.

Put the sugar, butter, condensed milk and vanilla extract in a small saucepan and warm over gentle heat until the butter has melted and the sugar dissolved. Bring to the boil, beating all the time so that the mixture doesnt stick, then reduce the heat and simmer for about 5 minutes, until golden brown and thick. Pour over the shortbread base and let cool.