10 oz Pamela’s baking mix
3 tsps baking powder
1/2 tsp salt
4 oz sugar
6 oz fruit (or whatever)
2 eggs
7 fl oz yogurt
2 fl oz oil

These muffins are our gluten-free staple, good made with blackberries, cranberries, raspberries and blueberries (not strawberries though). There are also pear and ginger muffins, cinnamon pecan muffins, lemon poppy seed muffins and other inventions yet to be imagined:-) All can be made by adapting this basic recipe.

Mix all the dry ingredients.

Beat eggs and mix in fruit, milk and oil.

Add wet ingredients to dry ingredients and stir until evenly mixed.

Bake 20 minutes at 375 degrees.

Cherry Coffee Cake   



140 gms flour + 1 tsp baking powder

1/2 tsp cinnamon

50 gms sugar

1 egg

4 tbsps milk

85 gms melted butter

250 gms fresh sweet cherries (stoned, but whole)


25 gms flour

25 gms butter

25 gas sugar

1/4 tsp cinnamon

We use a blend of Pamela’s pancake mix and Bob’s Red Mill One to One flour (roughly equal quantities).

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Heat the oven to 325F.

Grease or line an 8” round cake pan.

Mix cake’s dry ingredients together. Add, egg, milk and butter and beat thoroughly until well blended and stiffening slightly.

In a separate bowl mix the topping ingredients together and rub the butter in until it looks like breadcrumbs. Place in the fridge until you need it.

Pour the cake mix into the prepared tin. Pour the cherries evenly over the top and press them into the cake batter. It may seem like too many cherries, but the cake will rise as it cooks and will fill in the gaps.

Sprinkle the topping mixture over the top and press it down fairly firmly.

Place in the oven and bake for 35-45 minutes.

Cool in the tin for 20-30 minutes and then you should be able to turn it ut onto a cooling rack and later a plate. 


These are a useful breakfast alternative, based on the traditional english scone recipe, but baked more like american scones (i.e. spoonfuls placed on the baking sheet, rather than rolled out and cut).


8 oz Pamela’s baking mix
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
2 oz butter
1 oz sugar
4 fl oz milk

Mix flour, cream of tartar, baking soda, salt and rub in the butter or margarine.

Stir in the sugar, add the milk and fruit and mix to a dough.

Form scones and bake at 425 degrees for 12 – 15 minutes

Gluten-free Granola


2 1/2 cups gluten-free rolled oats
1/2 cup sunflower seeds
1/2 cup sesame seeds
1 tsp cinnamon
1/2 tsp ginger
1/2 cup brown sugar
1/2 tsp salt
4 oz nuts
1 tbsp oil
2 tbsps stewed apple
2 tbsps honey
2 tbsps golden syrup
6 oz. raisins

This is based on a recipe in Nigella Lawson's book Feast and it is readily adapted. You can omit the seeds quite easily, and the raisins. You can vary the spices (add nutmeg or cloves, for example). And the liquids can vary quite easily (maple syrup or orange juice, perhaps?).

Mix the first 8 ingredients together in a large bowl.

Mix the wet ingredients together and add to the bowl.

Toss everything together thoroughly as though it were a salad - two large spoons works best.

Spread the mixture out on a large baking tray and bake at 325F for about 45 minutes - giving the mixture a good stir every 10-15 minutes.

Keep a close eye on it once it starts to turn a toasted color and stir more often if necessary (the edges will toast faster than the middle). Remove when it is the golden colour that suits you.

Cool in the tray - stir occasionally. You will notice that it becomes crisper as it cools. Add the raisins (or other dried fruit).

Put in a storage jar when it is fully cooled.



3/4 cup gluten-free flour (Pamela’s Baking Mix preferred)
1/4 cup cornstarch (cornflour)
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/4 cup milk
6 tbsps oil
1 egg yolk
1 egg white
1 tbsp sugar
1/2 tsp vanilla essence

These are great instead of pancakes and work surprisingly well for gluten-free breakfast goodies. Make them all and keep them warm in the oven (about 190F) until needed. Serve with maple syrup or fruit compote and whipped cream.

1. Mix all the (a) ingredients together.

2. Mix the (b) ingredients together

3. Beat egg white until stiff. Add sugar and vanilla and fold together.

4. Add the (b) ingredients to the (a) and mix well. 5. Gently fold in the egg white mixture.

Cook in a regular waffle maker. Eat immediately or keep warm on a wire rack in the oven.

Chelsea Buns


9oz Schar Bread Mix
3/4 oz brown sugar
1/2 tsp salt
1 tsp yeast
1 fl oz melted butter,
6 fl oz milk
2 fl oz warm water

Our new discovery Schar Gluten-Free Bread Mix makes great cinnamon rolls and chelsea buns.


Mix together, knead a little and roll out about 1/2″ thick. Spread with 1 oz. melted butter. Sprinkle with 1 oz brown sugar and 2 oz dried fruit.

Roll it up and slice into 8 or 9 slices and fit into a greased baking tin – with some space for expansion, but ideally not too much. Set aside for the dough to rise (covered with a cloth) which will probably take an hour or so (depending on the room temperature).

Heat the oven to 400F . Melt 1 tbsp honey, 1oz butter and 1oz sugar in a saucepan (and simmer for 1 minute) and then spoon the hot sticky glaze over the bins before placing them in the oven to bake for 20-30 minutes.

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Cool in the tin for 10 minutes before turning them out – you want to catch the moment before the topping sticks to the tin, but after the point where it runs out of the buns when you turn them over.

© David Gilmore 2017