Cakes with either Ricotta cheese or homemade cottage cheese I make on regular basis. They belong to our favourite everyday cakes, marrying together baking with soft cheeses and citrus and other tart fruit purees. These two additions to gluten free … Continue reading Gluten Free Lemon Ricotta Cake – Options
The recipe for this white, gluten free, regular size bread loaf is based on the yeast dough, flexible enough to be used for practically anything: bread, buns, pastries, scrolls, flat, ciabatta type bread, brioche type buns, etc. The only difference … Continue reading Protein Enriched Gluten Free Yeast Bread
I have been using turkey, mainly dark meat, in a form of turkey drumsticks, diced turkey and turkey mince, since these products started to appear regularly on the shelves of Coles supermarket. In the last two, three years the choice … Continue reading Cooking Turkey Gluten and Dairy Free
I have been experimenting with different individual gluten free flours to make a perfect mix for the yeast dough, enriched with eggs and full fat sour cream. The dough is similar to the brioche dough, but is not made with … Continue reading Gluten Free Rich Yeast Dough – Perfect for Pastries and Scrolls
Cabbage, zucchini and carrot fritters or patties is a delightfully light, and at the same time filling and nourishing dish, without a strict recipe attached. This dish differs from other vegetable fritters by its especially soft and juicy texture, achieved … Continue reading Gluten Free Cabbage Fritters
My version of Black Forest cake is quite different, compared to many gluten free adaptations of this popular German cake. Chocolate sponge in this cake is soft, moist and has a deep dark chocolate taste, but is it made from … Continue reading Gluten Free Black Forest Cake
I am finally fully content with the recipe for the cream, specifically developed for cakes and pasties. The cream is light and silky in texture, and is well suited to be used in large quantities to fill tartlets or horn … Continue reading Gluten Free Vanilla Cream for Cakes and Pastries
Roasted chicken breast, stuffed with chicken mince, carrot strips and organic prunes is an easier alternative to our favourite Christmas dish – Three Bird Roast, which I make in regular gluten and grain free version, and also in paleo version, … Continue reading Paleo Stuffed Chicken Breast with Mince and Prunes
The recipe for this Christmas cake was developed for my e-cooking blog with very strict dietary limitations, where I could use only nuts and seeds as dry ingredients. Another significant limitation concerns any natural sugars, including unrefined ones, which leaves … Continue reading Christmas Fruit Cake – Grain, Starches, Dairy and Sugar Free
All you have to do to make this delicious ice cream, is to blend frozen bananas and mango with honey and coconut cream, add berries, crushed or pureed, and freeze the ice cream in any popsicle containers. With the powerful … Continue reading Homemade Fruit and Berries Ice Cream – Dairy, Sugar and Eggs Free
