The perfect fruit cake for Christmas, but also lovely for birthdays and special occasions. Fantastic shelf life, wrapped in baking paper, then foil, then wrapped again with paper and kept in airtight container in cool and dry place the cake will keep for over 2 years.
Best gluten free carrot cake recipe. Delightfully moist, spicy and moreish cake with a beautiful and tasty carrot crisp topping.
Basic gluten free sweet pastry recipe. It’s easy to adapt if you want to add different flavours such as citrus fruits zest or vanilla.
Did you know, that adding a small amount of Cassava flour to your burger meat is a very good idea? The Cassava flour acts as a binder, helping to improve the texture, locks the moisture content in the burger and also acts as a fat replacer. You’ll have a more succulent and tastier burger. Serve your tasty homemade burger with your favourite toppings.
Pierogi are boiled filled dumplings, a typical dish of Central and Eastern Europe. Pierogi are very versatile and can be stuffed with a number of fillings, including potato and cheese, mushrooms, cabbage and spiced meats and fruits. They freeze well, so they make a quick and satisfying last minute meal.
Let’s make gluten-free pizza dreams come true! Perfectly crisp on the edges and soft centre. Yummy!
This recipe can easily be made vegan if you are catering for egg or dairy intolerances.
You can make amazing gluten free dishes like tacos, burritos, quesadillas or enchiladas with this wrap. Wraps are a thin flatbread lovely eaten hot or cold.
This gluten free flatbread is great with dips such as hummus, filled with salads and falafel or barbecued meats. A handy recipe to have in your repertoire.
This lovely cake is light and very easy to make. You’ll have to do a little bit more work with having to roast the nuts lightly to add extra wonderful flavour into the cake, but totally worthwhile.
Great scones made using our Cassava flour. Scones need a light touch or they can become tough and heavy, so handle them as little as possible.
Roll them out quite thickly to start with; they never rise as much as you think they will. Serve the scones split open or sandwiched together with lots of jam and cream.
