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
My last Christmas cake recipe was published in 2018, but since then I have made some changes to the ingredient list and the sequence of step by step preparation. I have been baking this particular recipe for 3 years now … Continue reading Christmas fruit cake gluten free
I already have sorghum biscuits recipe, but I wanted to make another one without dairy and eggs in it. Without any experience in creating vegan recipes, I just tried to combine dry ingredients with oil and apple puree. The dough … Continue reading Sorghum vegan biscuits – gluten free
For my own consumption I bake darker yeast bread. It has an egg and sour cream as ingredients. However, I had many requests to make gluten free yeast bread that is lighter in colour, practically white, and is also dairy … Continue reading White bread, loaf or rolls – gluten, dairy and egg free
Twice apple cake is easy to prepare and bake. The result is a soft, airy and fluffy sponge, not too sweet, with slices of apples. The cake is moist enough to be served without any sauce or topping. It is … Continue reading Soft and fluffy double apple cake, gluten and dairy free
Buckwheat and apple puree bread is bread No 1 in our gluten free household. I bake this bread regularly, 2 loaves in one go. For quite some time I make the batter in benchtop mixer with a whisk attachment using … Continue reading Baking buckwheat and quinoa bread in Jamie Oliver baking tins
In the season I always make puree from quinces. It is used not only as a nice spread or topping for desserts, but also in cooking as well. Usually I make confectionery. Baking, however, provides even more opportunities to enhance … Continue reading Baking rice biscuits with quinces puree
Cooking Without Gluten 