ingredients for gluten free brownies

Easy gluten-free walnut brownie recipe

Who doesn’t love brownies? No one I’ve ever met, that’s for sure! I made these with Ava and Thea and they turned out very well, even if I do say so myself.  Easy gluten-free walnut brownie

They’re to take to a BBQ and the host can’t have gluten, so I substituted Dove’s Farm Gluten Free Flour for normal flour and hoped for the best!

Ava loved breaking up the chocolate and Thea liked shouting out the numbers as I weighed the ingredients.Thea and Ava helping make brownies Continue reading

ingredients for Death By Chocolate cake

Death by chocolate: decadent gluten-free cake

It was my sister’s birthday at the weekend so I wanted to make her an awesome cake, but as she can’t have gluten, it needed to be gluten-free.

I was perusing my favourite baking book, The Great British Book of Baking, by Linda Collister, when I spotted a recipe for Death by Chocolate, which I had somehow never noticed before. Not only is it gluten-free, it’s also a real celebration cake, as it’s incredibly rich. The 500g of chocolate alone cost £5, so it’s definitely a ‘treat’ cake.

This seems like quite a simple recipe, and actually it is, but it takes quite a bit of patience, as you will see!

For the cake:

300g good quality dark chocolate (I used Green & Black’s Cooking Chocolate)
150g unsalted butter, diced
5 medium eggs, at room temperature
1/2 teaspoon vanilla extract
100g caster sugar

For the topping:

200g good quality dark chocolate (I used Green & Black’s)
100ml double cream

Preheat oven to 180°/350°/gas 4 (160° for fan ovens.) Grease and line the base of a 22cm spring clip tin. (I used a 20cm tin and it worked fine.)

Break up the chocolate and put it in a heat-proof bowl with the butter over a pan of hot water. Don’t let the bowl touch the water, and don’t boil it or the chocolate will go all clumpy. Once it’s melted, take it off the pan and leave to cool whilst you whisk the eggs.

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Yummy gluten-free crunchy garlic chicken

Lots of you seem to be enjoying my gluten-free recipe ideas so here is another one!

This one is adapted from another Jamie Oliver Ministry of Food recipe and can be found here Garlic Chicken | Chicken Recipes |Jamie Oliver Recipes.
Crunchy Garlic Chicken

Mr O makes it with cream crackers but I’ve found oat cakes work just as well, and if you are avoiding all gluten you can use the gluten-free oat cakes, and swap the flour for gluten-free flour. Jamie Oliver Crunchy Garlic Chicken Recipe

I was making a double quantity as this only serves two, so I used 12 oat cakes, and also chucked in a few multigrain Ryvita, as I wasn’t sure the oat cakes would be enough. I also only had one lemon. Here is before mixing, and after.

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Gluten-free Lemon Drizzle Cake

I don’t know about you, but cake is one of the most important things in my life, and my sister Debbie’s. So when we realised that my she couldn’t eat wheat, it was a big issue for her and because I love to bake, it became one for me too!

Eating out used to be a real pain for her, although restaurants are now making much more of an effort to provide gluten-free options.

Now one of my close friends has been diagnosed with coeliac disease, I am trying new gluten-free recipes, or de-glutening existing ones, so that when she comes over for a cuppa, I can offer her something tempting!

The recipe below is one that I’ve made quite a few times in it’s original format, it’s from The Great British Book of Baking, and it worked so well (after a few timing adjustments which I will come on to later) that I even bought a special spring-form cake tin!

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Guest Post: Wheat-free Treats by Deborah Fielding

It’s Coeliac Awareness Week at the moment, you can find out a bit more on this post.

I’m blogging a few recipes and ideas about how you can support friends and family who can’t have gluten. My sister Deborah is intolerant to wheat, and although that’s not anywhere near as bad as having coeliac disease, she does have to be careful about avoiding wheat.

Here is her story.


Oh, so what happens to you?

The above question is one I am asked each time I admit to being on a ‘gluten-free’ diet, and it’s an embarrassing one to answer. In fact, I am intolerant to wheat, not all gluten, but if I say ‘gluten-free’ it means I avoid wheat automatically. To explain what happens to me when I eat wheat, I’ll tell you about leaving school.

I don’t remember having any problems with my digestion until I left school. At university, both in the UK and the USA, I had to develop my awareness skills to include locating my nearest toilet – not the height of cool! I was diagnosed with IBS around that time, but the suggested remedy didn’t work. At uni, a different doctor suggested I might look at my diet. She suggested I might be sensitive to lactose or wheat and that perhaps 6-weeks off dairy products might make things clearer, followed by 6-weeks off wheat. I went for a couple of weeks without cheese, ice cream, milk, chocolate and all my other favourite things, went home and to my mum’s horror, had lost about a stone in weight – I was on the loo for a lot of the two weeks and not because I was reading a really good book. So the day after I got home, I switched to avoiding wheat and gradually built up my dairy intake again. And I was better. Continue reading