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Place the flour in a bowl and break in the butter, using your hands to rub in the butter to create breadcrumbs.
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Add the sultanas and sugar to the breadcrumb mix and stir in. Crack in the egg and mix using a wooden spoon to make a dough. If it is too crumbly add in a drop of milk, if too wet add just a little flour until it is handleable.
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Roll out the dough to about half a centimetre thick and cut using a pastry cutter (about 6cm diameter).
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Place a knob of butter in a griddle or frying pan and heat. Place the rounds in the frying pan and fry for 2-3 mins on each side, be careful not to burn them, they do burn pretty easily! Remove from the pan and allow to cool.
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Gluten Free Welsh Cakes
Traditional Welsh Cakes, served hot or cold, this gluten free version is done on a griddle or in a frying pan and as super tasty
- Recipe by Alison Wheatley
- Added27th August 2018
- Prep Time15 Mins
- Makes8 welsh cakes
I have been asked for a Welsh Cake recipe so often I thought it was about time I made them! These are gluten free and so delicious, they work best with proper butter but you can make them with dairy free spread or margarine if you really want to. They are so tasty you won't be able to stop at eating just one.
This recipe is
Contains
- Dairy
- Egg
Method
Nutritional Information (Per welsh cake)
Cals
Calories
247
Carbs
31g
Fibre
1g
Fat
13g
Sugar
13g
Protein
2g
Last updated 5th September 2023
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Comments
I'm surprised that it says it makes only 8 with that amount of mixture
They are quite large, could make smaller ones and do 16 :)
I have made the welsh cakes and they turned out well. The only thing missing, in my opinion, is mixed spice.
Far too wet! my Welsh cake just ran into each other when I put them in the pan?
Sounds like there wasn't enough flour or too much liquid. The mix when I make it is usually really thick, not quite a dough.
I have wheat anaphylaxis - a deadly allergy which is related to coeliac issues but a more intense form of histamine malfunction in the body. Many people seem ill informed as to the difference between allergy and intolerance, and between wheat and gluten. I had hoped your site might have more dedicated wheat-free material. I can adapt recipes, of course, but there's still such a lack of knowledge about the difference between health conditions and food fads, let alone adequate labelling and provision for anyone suffering anaphylaxis, whether for nuts or wheat.
Can you make a batch and store on the fridge for a week
Yeah should be fine.
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