Updated: Apr 13
Traditional Welsh cakes are a really quick and easy treat to prepare. I usually have a stash of flour pre-mixed to save time in my recipes. My all purpose flour mix is a combination of rice flour, chestnut flour and potato flour. I chose to add the additional tapioca flour for this particular recipe to get the right consistency. Welsh cakes are actually more like biscuits. (English ones - not American ones!! That is something entirely different!)
To make my all purpose gluten free flour mix combine the following:
500g brown rice flour
300g chestnut flour
200g potato flour
Mix the flours together then sieve twice to be sure they are thoroughly mixed. Store in an airtight container. A lot of my recipes use this flour combination.
The combination of cream of tartar and bicarbonate of soda is what makes baking powder. If you prefer to use ready mixed baking powder that is fine to substitute.
80 grams tapioca flour
120g of Cath's gluten free flour mix (see above)
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1 teaspoon mixed spice (optional)
50g caster sugar
3 tablespoons hemp milk
Sieve the flour together into a bowl along with the bicarbonate of soda and cream of tartar
Add the mixed spice if you are using it.
Cut the cold butter into small cubes and rub the butter into the flour mix using your fingers, until it resembles breadcrumbs.
Mix in the caster sugar and sultanas
Add the hemp milk and bind the mixture together into a dough.
Shape into small round flat patties (about 1/2cm thick) (Makes about 18 patties)
Preheat a flat pancake pan
Add a small amount of ghee or butter to the pan (approx 1/4 teaspoon per batch)
Gently cook the patties for 2 - 3 minutes each side in batches until they are all done. Be careful that the pan is not too hot or they will burn!
Remove from the heat, sprinkle with sugar and serve!