Recipes

Lemon Chiffon Cake

Inspired by Ravneet Gill's recipe (https://www.theguardian.com/food/2024/mar/15/lemon-chiffon-cake-recipe-ravneet-gill ) but adapted to 1/4 the size and to be gluten and dairy free.

Lamb barbacoa with chickpea puree

Treacle Tart (gluten-free and dairy-free)

This delicious pudding makes a great alternative to Sticky Toffee Pudding. the recipe was inspired by a recipe in The Guardian created by Benjamina Ebuehi, adapted to be gluten and dairy-free.

Carrot Cake

Gluten-free, dairy-free and just as good as anyone else's.

Victoria Sponge Cake

The best recipe for making a Victoria sponge, even though the ratios of ingredients and the mixing method are not quite traditional.

Orange sandwich creams

You could adapt this recipe to make custard creams by using custard powder instead of orange zest (in biscuit and filling).

Bourbon biscuits

Classic English chocolate biscuits (cookies) – crisp and sandwiched together with chocolate buttercream.

Chocolate, salted caramel tart

A great tart for a special occasion.

Gluten-free, Dairy-free Christmas Cake

This is a blend of the most successful Victoria sponge recipe (soon to appear here) and a traditional Christmas cake recipe.

Chelsea Buns

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

Crumpets

At last, a recipe and flour for making gluten free crumpets! These quantities will make about 20 crumpets, but they freeze well (though they are a little tedious to cook).

Gluten-free Oat Bread

A good-looking loaf of gluten-free bread.

Simple White Bread

A pretty good and simple bread recipe.

Cinnamon bread

A sweet spicy bread for toasting.

Gran’s Ginger Biscuits

A recipe I inherited from my grandmother that works surprisingly well with gluten-free flour. They can come out sticky or rock-hard depending on just how much syrup you use (the tablespoon represents the spoon my grandmother would have used, not a exact measure).

Freezer Cookies

This does make a good oatmeal / raisin cookie or chocolate chip cookie.

GF Milllionaire’s shortbread

A well-established favourite, but what is really needed is the dairy-free (maybe even vegan) version.

Shortbread Swirls

Numerous variations exist from simply forgetting the swirling and making them one flavor, to substituting ginger or cinnamon for the cocoa, or orange rind for the lemon rind. Alternatively add 2oz of nuts instead of 2oz of flour, or 2oz of oats or oatmeal instead of 2oz of flour.

Candied orange peel

These are best made with Seville (bitter) oranges, but it might also be good to mix these with some sweet oranges for a bit of variety. The finished peel can be dipped into chocolate if you are after something more special.

Java Beef Rendang

This came from a website by Bobby Ananta, but the website seems to be long gone. The end result should be a very flavourful, hot and spicy, dry curry.

Mom’s Peanut Brittle

This is Derek’s Mum’s recipe and is a tradition for us on Christmas Eve. The quantities are substantial and unless you’re feeling brave with boiling caramel, I’d recommend you halve them for your first few attempts.

Gluten free Bread and Butter Pudding

Not pudding in the american sense – or maybe in the half-way sense. Anyway, this is ‘The Pudding Club’s recipe for bread and butter pudding made with gluten free bread.

Waffles

Originally from the San Francisco Chronicle we have adapted this for gluten-free eaters. These freeze and toast (from frozen) really well (better than store-bought).

Muffins

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.