The Bakewell slice is a classic British dessert that combines the rich flavors of almond, raspberry, and buttery pastry. Traditionally, this treat is made with wheat flour, but with the rise of gluten-free diets, many people are looking for alternatives that cater to their dietary needs without compromising on taste. Enter the gluten-free Bakewell slice—a delightful adaptation that retains all the charm of the original while being accessible to those with gluten sensitivities or celiac disease. In this article, we’ll explore the history of the Bakewell slice, how to make a gluten-free version, and answer some frequently asked questions about this delicious dessert.
The Bakewell slice, also known as the Bakewell tart, originates from the town of Bakewell in Derbyshire, England. Legend has it that the dessert was created by accident in the 19th century when a cook at the White Horse Inn misunderstood instructions and layered jam and almond paste over a pastry base. The result was so delicious that it became a local specialty and eventually a beloved treat across the UK. Today, the Bakewell slice is enjoyed in many forms, from traditional tarts to modern adaptations like the gluten-free version we’re discussing here.
Gluten-free diets have become increasingly popular in recent years, not only for those with celiac disease but also for individuals with gluten sensitivity or those simply looking to reduce their gluten intake. Gluten, a protein found in wheat, barley, and rye, can cause digestive issues and other health problems for some people. By using gluten-free ingredients, you can enjoy the same delicious flavors of a Bakewell slice without the adverse effects of gluten.
Making a gluten-free Bakewell slice is easier than you might think. The key is to use high-quality gluten-free flour and ensure that all other ingredients are free from gluten contamination. Below is a step-by-step guide to creating this delightful dessert.
| Ingredient | Quantity |
|---|---|
| Gluten-free plain flour | 200g |
| Unsalted butter (cold) | 100g |
| Caster sugar | 50g |
| Egg yolk | 1 |
| Raspberry jam | 4 tbsp |
| Ground almonds | 150g |
| Softened butter | 100g |
| Caster sugar | 100g |
| Eggs | 2 |
| Almond extract | 1 tsp |
| Flaked almonds | 50g |
Yes, you can use any jam you prefer, but raspberry jam is the traditional choice for a Bakewell slice. Strawberry or blackberry jam can also work well.
Store the Bakewell slice in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
Yes, you can freeze the Bakewell slice. Wrap it tightly in cling film and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Almond extract enhances the almond flavor in the frangipane, but if you don’t have it, you can omit it or use vanilla extract as a substitute.
Yes, you can make a vegan version by substituting the butter with a plant-based alternative, using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of regular eggs, and ensuring the jam is vegan-friendly.
The gluten-free Bakewell slice is a wonderful adaptation of a classic British dessert that allows everyone to enjoy its delicious flavors, regardless of dietary restrictions. With a buttery gluten-free pastry base, a layer of sweet raspberry jam, and a rich almond frangipane topping, this treat is sure to impress. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is straightforward and rewarding. So why not give it a try and bring a taste of Bakewell to your kitchen?
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