Gluten free egg free Welsh Cakes

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.

Ingredients

• 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

• 100g butter

• 50g caster sugar

• 75g sultanas

• 2 tablespoons hemp milk

Directions

1. Sieve the flour together into a bowl along with the bicarbonate of soda and cream of tartar

2. Cut the cold butter into small cubes and rub the butter into the flour mix using your fingers, until it resembles breadcrumbs.

3. Mix in the caster sugar and sultanas

4. Add the hemp milk and bind the mixture together into a dough. (Add a dash more milk if you need to)

5. Shape into small round flat patties (about 1/2cm thick)

6. Preheat a flat pancake pan

7. Add a small amount of butter

8. 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!

9. Remove from the heat, sprinkle with sugar and serve!