I never thought I’d be sitting on my kitchen floor waiting for feet to form on a bake through my oven’s door, but hey, what are Sunday afternoons for?!
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I’ve always watched bakers make choux pastry on TV programmes and thought it looks like the most fun pastry to make, I mean, you get to use a saucepan and watch all the chemistry happen!
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As soon as I saw this recipe I HAD to try it, I can’t remember the last doughnut I had, and don’t they look like irresistible sparkly garnets!
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Sometimes these are crumbly and other times they are really crumbly! Struggling to find that balance between biscuits that turn out like boiled sweets and biscuits that crumble just by looking at them, however…
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They say Mum’s know best, and when it comes to GF shortcrust pastry that is definitely true. Mum surprised me one day with the most gorgeous quiche, she said the pastry had been a “doddle”, “no probs” so I pinched it!
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Yar, the bar was a little too high for a first attempt at Danish pastry, in fact for my first ever gluten free any pastry…
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I remember making bread at school and having some excellent results but a) it wasn’t Gluten Free and b) I had a very good teacher who would spot someone doing something wrong from the other side of the room.
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You know that feeling when something just looks too good to be true? or the alarm bells are going off in your head as the waiting staff haven’t exactly filled you with confidence when they say “oh but it does contain butter!” Even sticking to the same “trusty” restaurants seem to fill you with dread. Oh I hear you.
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Gluten free AND Vegan, ooh you would think this was a mix of nightmares, but oh no no no! I think this was one of the yummiest things I have made recently, I have a lot to learn about vegan, gluten free baking but I am pleased as punch with my first attempt!
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Not to be put off by past biscuit baking disasters, I saw a recipe in Jamie Oliver’s “5 ingredients” cook book - 5 ingredients - can you really go wrong?!
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Wonderfully warming for Christmas and makes the house smell delicious too! hmmm
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If you are like me and LOVE the addictive shock of sharp, sour sweets, then this lime cake recipe inspired by Mary Berry, is for you!
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I have never cooked a pumpkin, or used a hand-held blender… until now.
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When you know nothing about Coeliac disease, food can be an overwhelming, anxiety inducing experience for all involved. Wheat just seems to pop up in everything!… pizza, bread, cake, biscuits, pasta, cereal, pancakes the list goes on..
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Aww, waving at my chocolatey reflection in my first Gluten free bake since my coeliac diagnosis!
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