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 work on a pizza base recipe that I could happily share with you.
Updated 6th February 2022
Here is another rather super recipe to share with you. This gluten free ginger spiced cake has a yummy, soft, golden buttery crumb, that is perfectly spiced with warming ginger, cinnamon and nutmeg. And, when decorated with a generous drizzle of glace icing, and chopped crystallised stem ginger, it’s ramped up into a a fabulous teatime treat!
Really giddy to share this recipe for a gluten free blackcurrant pie, as it’s one of my favourite puddings that my grandma used to make, and since being diagnosed with coeliac I have never made myself a gluten free version. Until today. And what’s nice, is the blackcurrants I’ve used to make this pie came from my dad’s next-door neighbour, Brenda’s garden. She kindly invited me pop in to pick what I wanted.
Revised 21st August 2021
I love these chocolate muffins! They’re soft, deliciously rich and chocolatey and easy to make.
I was first introduced to these fabulous chocolate muffins when I worked at Juvela gluten free foods. I think that this recipe, along with the ‘Juvela famed’ gf lemon drizzle cake, are the ones that made me realise just how incredible homemade gluten free cakes could be, and what really got me into the gluten free baking groove!
Although it’s a little late in the day to be sharing these gluten free Burns night buns with you, I thought the fabulous cake toppers I have used, may inspire you for other special events coming up in the future. Valentine’s Day maybe?
Updated 15th September 2021
Last month I shared this great recipe for a gluten free ginger sponge on Juvela’s blog. The original recipe I used for the ginger sponge came from my mum’s handwritten recipe book. It was something my mum would often make for us, as a family, or when we had friends over for tea and it was always a favourite of mine, especially when served up with *custard; I always got the custard skin too, which I think I’ve told you before, I love!
So, now I’ve given you a little ‘background’ into one of my favourite puds, you can imagine my delight, when I finally got around to making a gluten free version, which btw tastes just as good as I remember.
These super-duper cupcake cuties can be whipped up at a drop of a hat, by using the simple all in one gluten free sponge cake recipe. Once baked, cool and top with a delicious swirl of buttercream and whatever gf sprinkles that take your fancy!!
Although I know it’s not the same for everyone, I loved my school dinners. And I remember with fondness, sitting in the classroom, as the delicious (yes, delicious!) smell intensified the closer it got to lunch time, and feeling quite desperate for lessons to finish, so I could get in the dinner queue sharpish.
We were fortunate to have a great school cook called Mrs Dodd. But, she took no messing from us kids, and would think nothing of banging her rolling pin on the counter if we got too rowdy. Mrs Dodd did have a soft heart though, and if we behaved ourselves, we got the chance to scrape out and enjoy the left overs from the large pudding tins. The syrup sponge tin was the best; with lots of ‘sweet gooeyness’ firmly wedged in the corners.
Another favourite pudding of mine, which was regularly served up at our school, was Manchester tart. And, from chatting to other people it appears I’m not on my own with this choice of pud. So, I thought it would be nice to pop together a gluten free version, to take me (and you, I hope) back down, a very happy school dinner memory lane.
Updated 13th May 2022
National cream tea day prompted me to pop together a batch of gluten free scones. These scones are nice and easy to make and have a delicious crunch and traditional tight crumb centre. Best enjoyed freshly baked, sliced and spread with butter or for something a little more fancy, fresh cream and jam!