Last year at about this time, I found myself bemoaning the lack of options for gluten-free Pagans when it came to ritual fare. Since then I have found myself on something of a mission to make sure that those of us on a gluten-free diet can still enjoy a fully decked out Sabbat celebration as well as any other Pagan/Witchy gathering.
First up was my Imbolc article with an almost completely gluten-free menu.¹ I also want to add recipes of my own that I have used and perfected (more or less). This post is the first. After so many test batches that I think my little one will be forever addicted to “scones”², I give you gluten-free ritual cakes.
GLUTEN-FREE HONEY ALMOND RITUAL CAKES³
You’re going to need two mixing bowls, roughly medium-sized, a cookie sheet, a whisk, measuring cups & spoons, and a pastry cutter. Preheat your oven to 400°F. Line your cookie sheet with parchment paper and set aside.
1 1/3 cup of almond flour
3/4 cup of brown rice flour
1/3 cup of tapioca flour
1/4 cup of ground flax seed
2 1/2 tsp of baking powder
3 tsp of xanthan gum
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter
1 cup coconut milk
1/3 cup honey
Add all your dry ingredients to one bowl, and whisk to blend. Cut in the cold butter with a pastry cutter until you have a somewhat sandy texture with pieces no bigger than a dime. Cover and pop this bowl in the fridge until needed again. This will help to keep the butter cold.
In the second bowl, mix together the coconut milk, honey, and egg. There’s no need to break out the electric mixer for this, the whisk we used earlier will do the job just fine. Once the wet ingredients are mixed together, bring out the dry ingredients bowl, and pour about a third of the mixture into the dry ingredients. Stir gently with a silicone spatula or spoon until all of the wet is incorporated. Repeat until all of the wet ingredients are incorporated.
Don’t over mix! This is usually a really quick process, and if you oven isn’t fully preheated by the time the dough is ready, just put it back in the fridge to sit. The colder the mixture is, the better (you want it cold, but not frozen). When ready, drop by rounded spoonfuls onto the parchment lined baking sheet. Smoosh the rounded balls until you have little circles about a half-inch thick. Try to do this quickly as you don’t want the butter to melt from the heat of your hands.
Make sure that your oven rack is in the middle of your oven, and bake at 400°F for 18 minutes. The time is very fiddly, and for my oven, even two extra minutes will over cook them. Use an egg timer if you have one.
This recipe makes roughly 20 ritual cakes/scones that are soft, moist, sweet, and yummy. They never seem to last past the second day in my house!
A WORD ON GF ALE
It is now possible to find beer that is gluten-free. Many stores in the states carry the brand Redbridge, but they are not the only ones hopping on the gluten-free bandwagon. Many brands use a mixture of GF grains, including sorghum, and it is safe for celiacs to drink. I tend to prefer cider or mead, both are naturally gluten-free. But if you prefer a frothy, hoppy brew, you can enjoy it again without any guilt or worry about how your digestive tract may react.