Who says gluten free baking has to be harder than the other kind? Making profiteroles or cream puffs as they are known in the US are filled French Choux pastry balls that are filled with either a sweet or savory filling. In this case I made a raspberry cream filling by sweetening a little whipped cream and adding some smashed raspberries......Read More
This recipe is adapted from the Gluten Free Living Magazine February 2013.
If you would like to reduce your dependency on rice flour due to reports of arsenic found in it, this is a great alternative. It is very light, it keeps really well in the fridge, stays moist and thanks to this it makes great sandwiches. No more dry Gluten Free bread. If you can’t tolerate peanuts substitute with almond butter or sunflower seed butter. This bread doesn’t have an overpowering flavor of the peanut butter, it’s a way to keep it moist.Read More
Who says that healthy food needs to taste like cardboard. Have a taste of this. No sugar and no dairy but the result is a little bite of heaven. These keep really well in the fridge and are so easy to make that you can whip these up for a last minute dessert or treat with a glass of red wine. I make them small because they are quite rich in flavor.
You can substituteRead More
This cornbread can be made different ways depending on what you can and can not eat. It is sugar free and gluten free but you can make it egg free and / or dairy free. No matter what combination you do this is the best cornbread I have ever had. And if it doesn't need to be gluten free for you.....Read More
Oatcakes are traditionally Scottish and they can be made in a couple of ways. Traditionally they are made with lard but as times have changed and we have come to realize that we should reduce our animal fat intake. This recipe uses a vegan butter called Earth Balance, but any butter, animal or vegetable, will do.Read More