I have finally got my hands on quinces this year. They are one of my favourite produce to work with. What I do with them may be not mainstream, but the resulting products are exceptionally delicious. The most simple product … Continue reading What I do with quinces
In preparation for this year Christmas table, I made several products from oranges to use in baking and desserts, both as an ingredient or a part of decoration/presentation. Those were thick orange marmalade or jam, made with partially orange flesh … Continue reading Homemade orange marmalade, peel and glaze – perfect for eating, baking and desserts
Pavlova is a very popular, easy to make and much loved dessert, especially for the festive season. It is wonderful as a cake with fruits and berries, and it can be super easy as Eton mess, thrown together in a … Continue reading Almond meringue in simple and convenient desserts
The best and probably the most practical gift you can offer to a person or a family with special dietary needs is something that they can eat without being afraid of consequences. It can be a box or a hamper … Continue reading Homemade gluten free gifts – sweets and cakes
I have been interested in gluten free baking using single wholegrain flours for many years now. This approach allows to avoid added starches, prevalent in commercial gluten free flour mixes. It started with the recipe of 3 ingredients corn flour … Continue reading Millet Flour Chocolate Cake with Caramel Cream
To Georgie Pastila is naturally gluten free confectionery with a light mousse like texture and intense fruit taste. It is very similar in texture to what we know as marshmallows, but it is quite different in taste, as it is … Continue reading Apple Pastila – Fruit Puree Based Confectionery
The recipe for this cake was accidental, born out of necessity to use leftover ingredients. I had egg yolks and whipping cream to utilise and the best option was to make vanilla cream. I did not want to make any … Continue reading Corn Biscuits Cake – Single Flour, Gluten Free
Buckwheat shortcrust, especially made with the mixture of buckwheat flour and ground buckwheat kernels, makes the best shells for any tart. However, it provides particularly nice complimentary texture and balance of flavours in chocolate frangipane tart, with the inclusions of … Continue reading Chocolate and Orange Frangipane Tart with Pecans – Gluten Free
Floating Isles dessert is delicate and delicious. It can finish any dinner party on a high note. It is also naturally gluten free, as creme Anglaise sauce and cooked meringue, do not have any dry ingredients. Traditionally meringue for this … Continue reading Floating Isles Dessert – Naturally Gluten Free
This simple preserve with only two ingredients – frozen black currants and sugar – is easy to prepare and delight to eat. As moderately thick spread, when made with regular granulated sugar, it contains all vitamins and antioxidants intact, because … Continue reading 2 Ingredients Blackcurrant Preserve – No Cooking
Cooking Without Gluten 