These extra soft, airy and fluffy buns are a good example of high protein and nutritionally dense baking products. They are easy to prepare and bake in any shape and size. I baked them as round or oval buns, as … Continue reading Ricotta cheese buns – gluten yeast free
I have been making gluten and yeast free bread with high nutritional value for quite some time now. The dough was usually prepared using single dry ingredient, most often buckwheat flour with a little amount of ground flax. To enrich … Continue reading Millet high protein bread – gluten and yeast free
These biscuits are super easy to make, it takes 10-15 minutes to prepare batter and 14-15 minutes to bake. There are 2 options. You can make them with hard crust but soft inside or completely dry throughout. I prefer the … Continue reading Seeds Biscuits – gluten, grain, starches, nuts and dairy free
Over the years I have created several recipes, based on apples or apple puree, cinnamon and sultanas. Different dry ingredients were used, from gluten free commercial flour mixes, to almond meal or buckwheat flour. We always liked buckwheat cakes the … Continue reading Apple cinnamon sultana loaf cake – gluten and dairy free
Cottage cheese or Ricotta cheese buns, still warm with a cup of tea or coffee, make our favourite late breakfast in winter. Usually I bake rice flour and poppy seed buns, but my husband requested buckwheat ones, with no sugar … Continue reading Buckwheat sultana buns – gluten and sugar free
I baked these biscuits as a part of a birthday present for our 7 year old grandson. Every year I do something different – this time biscuits were baked in various shapes with sweet toppings. They might be decorated over … Continue reading Kids Birthday biscuits, gluten, starches and egg free
The idea behind these recipes was to create gluten, dairy and egg free recipe. As always the first objective was the taste and texture, that would not be any inferior to restrictions free biscuits. I also could not use sweeteners, … Continue reading Tahini biscuits – soft or crunchy
This dish is made from leftovers – quail breasts. I used the rest of birds to make the filling for quail, leek and cabbage ravioli. Dry breasts meat is not too good for ravioli. The beauty of this dish is … Continue reading Boxing Day lunch – roasted quail breasts with the lot
These biscuits are super easy to make. Almond flour is the predominant dry ingredient, but an addition of a minuscule amount of coconut flour gives biscuits that extra support in texture. It allows to bake them in either soft or … Continue reading Easy almond biscuits – soft or crunchy
This coconut cake can be baked in different shapes. Cake’s taste can be enriched by additional flavours, incorporating either dried fruits or candied peel, the option we prefer. There is only one main dry ingredient – coconut flour, with a … Continue reading Coconut flour cream cake – gluten free
Cooking Without Gluten 