I’m a massive fan of Warburtons gluten free white cob with sourdough. And I love to cut myself a nice thick slice from this soft white cob, toast it and enjoy with whatever topping that grabs me on the day. When toasted, the bread crisps up perfectly around the edges but remains soft and chewy in the centre, reminding me of traditional fresh crusty bread. It’s something I’d even suggest that you could serve up to your gluten eating family and friends (if you can possibly part with a slice or two) as it’s so good! I’m sure they wouldn’t even notice that it’s gluten free.
Gluten free inspiration
Whilst I have successfully made gluten free loaves in the breadmaker using Juvela gluten free mix, I’m a novice when it comes to general gluten free bread making. And that includes making gluten free pizza bases too. But as I have been asked on a couple of occasions for a gf pizza base recipe and I’ve also had this recipe on my to do list since launching my blog. I felt it was about time I sorted myself out and came up with a pizza base recipe that I could happily share with you.
So often the recipes I share with you are not about originality but more about rustling up good old classics that I just fancy eating. But it’s funny, how sometimes you forget about things you’ve enjoyed in the past and it’s quite a revelation when you rediscover them all over again. Welsh rarebit is one of the many delicious things that had slipped my mind – until recently that is, when I delighted in it all over again and wondered why the heck, I’d left it out of my life for so long.
It’s funny, but certain foods that I wasn’t so bothered about pre-coeliac days, I now absolutely love. Pies being one of them.
I’ve made plenty of large savoury gluten free pies and quiches but thought it would be nice change to have a go at making some cute little ones. The perfect thing to grab from a buffet table or to savour with a nice ice-cold glass of fizz!
When it comes to gluten free baking many people feel daunted. And understandably so. But over time I’ve begun to realise, that all baking can be tricky. And even with standard bakes, things don’t always go to plan.
As with many of the recipes I share with you, it’s not always my first intention to do so, but instead, the fact that I’ve just fancied rustling up something particular for myself to eat, and when it turns out great, I get all giddy and think, Oooh, must tell you about it too! And that’s exactly what happened last weekend, when I whipped up some gluten free creamed mushrooms on toast for my lunch!