Special Diets on February 14, 2012 by

Happy Valentine’s Day + The Gluten Free Baker {Giveaway}

Happy Valentine’s Day from all of us at Bob’s Red Mill. We couldn’t spread our love of whole grains without you. We can’t send each of you a frilly valentine to show our love, but we hope you’ll enjoy this beautiful recipe and giveaway from us and our friends at Ryland, Peters & Small. We thought this would be just the thing to make for your gluten free sweetheart tonight.

Ryland, Peters & Small is a book publisher dedicated to capturing, “in words and pictures, those elements of life that give the greatest pleasure: sharing the perfect meal with friends, baking a batch of cookies with your children on a lazy Saturday and a home that makes you happy every time you open the front door.”  They reached out to us with two new books from their line and we thought they were a perfect fit for you. We have one book this week and we’ll offer up another of their fine books next week.

The Gluten-Free Baker by Hannah Miles is one part cookbook and one part piece of art. Each recipe is accompanied by beautiful photography by William Reavell and is truly fit to be framed. The recipes range from decadent desserts such as the one listed below to more savory fare like Rosemary, Olive & Tomato Focaccia and Onion Seed Bagels. It’s a small book, with about 60 gluten free and wheat free recipes, but each is clearly written with care and more than a bit of culinary experience behind it. There are even a few recipes that recreate the magic of puff pastry, something that eludes many gluten free bakers. We hope you’ll enjoy this book as much as we do. We only have one copy to giveaway; if you aren’t the lucky winner and you’d like to lay your hands on a copy, the book is available for purchase on the Ryland, Peters & Small website for $24.95.

Photograph by William Reavell

Caramelized Lemon Cake

Tangy lemon slices, drenched in a lemon caramel, nestled on top of a delicate lemon sponge, make this cake a must for all citrus lovers. Delicious served warm with custard sauce or cold with whipped cream.

  • 1-1⁄2 sticks Butter, softened
  • 3⁄4 cup plus 2 Tbsp Granulated Sugar
  • 3 large Eggs
  • heaping 3⁄4 cup Gluten-Free All-Purpose Baking Flour plus 2 tsp Baking Powder and 1⁄4 tsp Xanthan Gum
  • 3⁄4 cup ground Almonds
  • 3 Tbsp Sour Cream
  • Custard Sauce or Whipped Cream, to serve

For the caramelized lemons

  • 1 cup Granulated Sugar
  • freshly squeezed juice of 1 Lemon
  • 4 Lemons
  • a 10-in cast iron tarte tatin pan or a similar heavy, flameproof pan, greased

Serves 8–10

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

To make the caramelized lemons, put the sugar and lemon juice in a saucepan and heat until the sugar melts and turns golden brown. Do not stir whilst cooking but gently shake the pan from time to time to prevent the sugar from burning. Watch closely once the sugar has melted as it will caramelize quickly. Pour into the bottom of the pan. Grate the zest from 3 of the lemons and reserve for the cake batter. Cut the top and bottom from all 5 lemons and stand them upright on a chopping board. Using a sharp knife slice away the peel and pith in vertical slices and repeat until the lemons are peeled. Cut each lemon into 6 slices and remove any pips using a sharp knife. Arrange the lemon slices in the caramel in the pan in a circular pattern – taking care as the caramel will be hot. Set aside.

Put the butter and sugar in a mixing bowl and whisk together until light and creamy. Beat in the eggs and whisk again until the batter is light and airy. Sift in the flour and baking powder and add the ground almonds, sour cream and reserved lemon zest. Fold together until everything is incorporated. Spoon the batter into the pan with the lemon slices. Bake in the preheated oven for 30–40 minutes, until the cake springs back to the touch and a knife inserted in the middle of the cake comes out clean. Remove from the oven and let cool for a few minutes then put a serving plate on top of the pan and, holding the pan with a kitchen towel (so you do not burn yourself) invert the cake onto the plate. Serve warm or cold with custard sauce or whipped cream.

This cake will keep for up to 2 days if stored in an airtight container.


We had a few hiccups during our last giveaway, so I’m going to try and explain myself a little better for this one. We are going to use this handy app (handy for us) to count and tally everyone’s entries. There is a great 45 second tutorial for how to use this app here. It’s pretty simple, enter using your Facebook login or an email address and password. You absolutely must leave a comment to be counted. I do double check, so don’t think clicking on “I did this” and not commenting will win you a prize. Do be sure to leave your comment and click on “I did this” or you won’t be entered. There is an additional entry option for “liking” Ryland, Peters & Small on Facebook. If you’re not on Facebook, don’t sweat it. Most of my winners do end up being those who complete the mandatory entry- it’s all done by random selection, but I’m just telling you what I see.

In addition to this fabulous book, we’ll be kicking in a package of our Gluten Free All Purpose Flour so you can start baking right away!

Mandatory Entry: Visit Ryland, Peters & Small’s website and tell us what other book (or books) really intrigue you. Who knows? Maybe that will be our next giveaway prize? Then, check “I did this” in the app below.

Still got a question? Leave it in the comments and I’ll get back to you as soon as possible.

a Rafflecopter giveaway


Shanon says:

I love the Garden Crafts for Children book.

london ingoglia says:

I loved the Easy 30-minute Meals book. I am always in search for fast yet delicious meals.

Denise M says:

Easy baby knits – i love to knit for my little girl

Sara F. says:

I am intrigued by the Norwegian Baking Book because I would love nothing better to put on my Viking hat and cook up some ableskievers to go with my lutefisk.

Laura says:

500 of the Healthiest Recipes & Health Tips You’ll Ever Need by Hazel Courteney looks intriguing!

Jeffrey says:

I visited the website and the the book Pizza by Maxine Clark caught my eye. I love making pizza so that is the primary reason for my choice.

Desiree M. says:

I would love the Raw Food Kitchen cookbook! I am always looking for new ways to add raw foods to my diet.

Shari Hegland says:

The Healthy Lunchboxes for Kids would be perfect for me, as my son will start carrying his lunch to school next week – and probably for the next 10 years!

Athena says:

Tea wit Bea looks like a good book.

Susan J says:

I am very intrigued by Vintage-Style Beaded Jewelry. I have made jewelry in the past, but not vintage style.

I am also very interested in this GF baking book. I am a major baker and now have a boyfriend who is GF. I don’t know how to bake for him and need help!!

Melissa says:

I think the breakfast book would be handy to have when my husband wants to know what is special for breakfast on Sat. morning!

Bonnie K says:

I’m intrigued by THE ITALIAN COUNTRY TABLE by Maxine Clark and Tea with Bea by Bea Vo.

Brianne says:

I really like “All Sewn Up”

Jennifer C says:

The “Cook School” book looks like it would be great for my six-year-old daughter. Thanks!

Naomi Dice says:

i would like the book tea with bea. I love baking.

julie says:

I like the paper scizzors glue book

greta says:

Ill take all of the cook books and then also modern vintage style.

Suzanne Hill says:

Crafting With Kids I’m really not good at crafts, but I think my boys would love it.

RNmon says:

Cook School looks cool-time to train those kiddos to cook for ME! lol 🙂

jacquie says:

i would get meg rivers traditional baking book.

Lin Randolph says:

I LOVE to bake and am partial to comfort desserts so I am drawn to “Fabulous Brownies”, “Whoopie Pies” and “Muffin Madness”.

Kirsten says:

The Perfect Pajama book would be great as I’ve been wanting to sew my own.

Tami says:

Paper Scissors Glue by Catherine Woram

Always looking for fun activities for my boys!

Comments are closed.

View Comments

Latest Posts

Keep up to date on the latest from
Bob's Red Mill
Subscribe Now