Coeliac Week 2015 + Gluten Free Afternoon Tea with Udi's

Enjoy a classic afternoon tea the gluten free way with Udi's Gluten Free food!

Thank you to Udi's for providing ingredients for this post.

Yield: 2
Prep time: 1 hour
Cook time: 1 hour

Gluten Free Afternoon Tea with Udi's

Afternoon tea is such a decadent and indulgent treat. It's a time for sumptuous sandwiches, delicious desserts and a hearty brew. By nature, sandwiches and sponge cake are chock full of gluten. Finding a coeliac-friendly tea is pretty hard to come by, so instead, I've partnered with Udi's to showcase some of their amazing products and develop recipes suitable for any gluten free afternoon tea.

I'll be sharing recipes for gluten free vanilla cake with salted caramel frosting and two gluten free sandwich recipes: grilled paneer and sun-dried tomato and smoked salmon and cucumber. I served the three of these with fresh strawberry lemonade, English breakfast tea and Udi's gluten free lemon wafers.

Today kicks off Coeliac Week 2015 here in the UK. I'm pleased to be able to share some really lovely gluten free recipes with you and to chat about Coeliac Disease and life without gluten. I hope you'll come back each day for new recipes or information about Coeliac Disease.

Ingredients:

For the gluten free sandwiches
Udi's Gluten Free White Loaf
Udi's Gluten Free Seeded Loaf
smoked salmon
cucumber
cream cheese
1/2 lemon
paneer
sun-dried tomatoes
pepper

 
For the gluten free cupcakes
Udi's Gluten Free Sponge Cake Mix
salted caramel frosting

 
For the strawberry lemonade
lemons
water
strawberries

Gluten Free Afternoon Tea Recipes

Instructions:

1. For the vegetarian sandwich, slice the paneer about an inch thick and place over a hot griddle until charred. Drain the liquid from a jar of sun-dried tomatoes and roughly chop. Drizzle the seeded gluten free loaf with a bit of balsamic vinegar mixed with extra virgin olive oil and arrange the cheese slices and the tomatoes on top. Sandwich another piece of bread on top and refrigerate for 10 minutes. Cut the crusts off of the sandwiches with a serrated knife. Slice into triangles or soldiers and serve.
2. For the cucumber sandwich, mix the cream cheese with the juice of a half a lemon.Season with salt and add in dill (optional). Spread the cream cheese mix thickly and evenly over each piece of bread. Dot a few thinly sliced cucumbers over the cream cheese and then fold ribbons of smoked salmon over top. Sandwich another piece of bread over top and refrigerate for 10 minutes. Cut the crusts off of the sandwiches with a serrated knife. Slice into triangles or soldiers and serve.
3. For the cupcakes, follow the instructions on the back of the Udi's Gluten Free Sponge Cake Mix and make the cupcakes. Frost liberally with shop bought salted caramel frosting, or make your own by folding salted toffee into butter cream. Frost the cupcakes after they have cooled completely, usually after about 30 minutes.
4. For the strawberry lemonade, squeeze fresh lemons into a jug of cold water. Take the tops off the strawberries and puree them slightly and stir into the lemonade. Add sugar, if necessary, chill until it cold and serve.
5. Serve your afternoon tea with other Udi's gluten free treats such as lemon wafers and cups of strong tea. Or if you're feeling really indulgent, chilled glasses of champagne, Cava or Prosecco.

Styling and product placement courtesy of Confetti.