One of the most requested recipes when I worked on the advice line at Juvela, was for gluten free dumplings. And then generally within the same enquiry, I would be asked about where to purchase gluten free suet?
Gluten free suet can be a bit tricky to get hold of. However, I have a great tip that I’m about to share with you. Which will mean, you no longer have to specifically source gluten free suet to make dumplings or suet puddings!
Popped together this gorgeous, gluten free chocolate cake last weekend. The recipe I used, and ever so slightly adapted to make it gluten free, was listed as a ‘Birthday cake’ in Nigella Lawson’s book How To Eat. I love this book so much. Nigella’s writing style is awesome and since writing my own blog I really look at the finer detail of publications…not to copy, but to admire. How To Eat is a recipe book, that not only makes you want to get in the kitchen and bake/cook. But it is also the perfect book to have beside your bed, to pick up for a little joyful night time reading. Beware though, it may just want to make you sneak back down into your kitchen and crack on with a bit of a batch bake!
I’m so chuffed to be sharing this gluten free chocolate marble Easter cake with you. For as well as it is tasting great, I’ve also had chance to use a ‘donut’ shaped tin (Savarin mould) that belonged to my mum – I really love using all the bits and bobs that belonged to her.
And another thing, this cake was fun to do, and also made me realise I can make something look half decent when I put my mind to it – I’m not known for my cake decorating skills you see. I once got sent home by my friend’s mum, whilst attempting to ‘help’ my very creative friend decorate a special birthday cake – all I can say my assistance didn’t enhance the overall look of the cake!!
I’m so chuffed to be sharing this gluten free chocolate marble Easter cake with you. For as well as it is tasting great, I’ve also had chance to use a ‘donut’ shaped tin (Savarin mould) that belonged to my mum – I really love using all the bits and bobs that belonged to her.
And another thing, this cake was fun to do, and also made me realise I can make something look half decent when I put my mind to it – I’m not known for my cake decorating skills you see. I once got sent home by my friend’s mum, whilst attempting to ‘help’ my very creative friend decorate a special birthday cake – all I can say my assistance didn’t enhance the overall look of the cake!!
I’ve seen gluten free bread come such a long way since I was first diagnosed with coeliac. Gone are the days of having to toast every slice of bread to make it palatable – and also to ensure it stayed intact until you had finished your butty! In fact, some gluten free loaves are so good, there has been occasions I have actually double checked the packaging to make sure it was definitely gluten free!
Yes, so there are lots of great gluten free loaves available and although everybody’s tastes are different, I thought it would be good to share some of my favourite ones with you.
I’ve been fancying making gluten free carrot cake cupcakes for ages and had been on the hunt for a recipe which I could use or adapt, to rustle some up. After a bit of searching, I spotted this ‘standard’ carrot cake recipe by Mary Cadogan on the BBC Good Food website which turned out to be exactly what I was after.
I had a thought the other day, I haven’t yet shared a gluten free chocolate muffin recipe with you!! Well I have the most fabulous one, which is actually one of my favourite ‘go to’ recipes. I was first introduced to this gorgeous recipe when I worked at Juvela and since then I have used it not only to make muffins but also fudge cakes, tray bakes, and even warmed it up and enjoyed it with lots of hot chocolate *sauce!!
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?
Last month I shared this great recipe for a gluten free ginger sponge on Juvela’s blog. The original recipe I used was taken from my mums handwritten recipe book. And was something she would often made for us as a family or when we had friends over for tea. It was always a particular favourite of mine. Especially when it was served up with nice thick hot *custard – and I always got the custard skin too. Which I think I’ve told you before, I love!
So, now I’ve explained that this ginger sponge used to be a huge hit for me. I’m sure you can imagine my delight, when I finally got around to making a gluten free version with Juvela gluten free mix. And the fact, it tasted just as good as I remembered too….happy days!!
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 were well behaved, we got the chance to scrape out and enjoy the left overs from the pudding tins. The syrup sponge tin being the best of them all, with its ‘sweet gooeyness’ firmly wedged into every corner!!
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!