I have been baking cakes based on a batter prepared with soft cheeses, such as cottage cheese and ricotta cheese, for many years now. The recipe in this blog is one of the pear upside down cake. However, using tart … Continue reading Rhubarb Upside Down Almond Cake – GF
I am not even going to pretend that it is an authentic dish. I made it first many years ago, before diagnosed with coeliac disease. I don’t even remember where and when I learned about teriyaki sauce. All I remember … Continue reading Gluten Free Pork Teriyaki
I regret that it took me so long to open the package of King soba noodles, that I got at Gluten Free Expo last year, and cook several simple, yet delicious meals using variety of vegetables. I like to cook … Continue reading King Soba with Vegetables
The recipe of gluten free 2 layers biscuit, with shortcrust layer on the bottom, and nut meringue on top, is a very flexible one. Shortcrust dough can be made with variety of gluten free individual flour, or the mix of … Continue reading Shortcrust and Almond Meringue Individual Cakes – 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
I like to cook gluten free grains (rice, millet), or pseudo-grains (buckwheat, quinoa), with variety of vegetables in my home-made chicken stock. Sometimes I add poultry or meat, either fresh, or already cooked, to make a completely balanced meal in … Continue reading Mountain Rice with Vegetables in One Pot
Nothing beats the aroma and taste of pizza, made from freshly prepared dough with family’s favourite toppings. The problem with gluten free variety of pizza crust, either bought, or made with gluten free commercial flour mixes, is that it might … Continue reading Gluten Free Pizza from Scratch
Baking grain, dairy, starches, yeast and gums free bread loaves, especially made from one or two wholegrain flours, can be a tricky task. However, using buckwheat flour, or its 1:1 mixture with quinoa flour, two nutritionally dense products with no … Continue reading Extra Large Buckwheat and Quinoa Bread Loaf – Gluten, Dairy, Starches, Yeast and Gums Free
The recipe for acai cake is based on my version of gluten free Black Forest Cake. As I do not like intense chocolate taste, I wanted to have cake with the same almond and apple puree sponge, but without cacao … Continue reading Almond Acai Gluten Free Cake with Vanilla Cream
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
