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Gluten Free Baking & Living

Christmas Edition 2013

S U O I C I L DE e e r F n e Glut G N I K A B R E T S A E RECIPES

My Gluten Free Life

Samantha Stein, aka “The Happy Coeliac” interviewed by Claire Tulloch


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Gluten Free Baking and Living EASTER SPECIAL 6





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My Gluten Free Life Samantha Stein, aka “The Happy Coeliac� is interviewed by Claire Tulloch Apple & cider cake


Bakewell tart


Easter ginger biscuits


Easter nests


Feta Stuffed Mushrooms




Hot cross buns


Simnel cake


Come bake with me


In our next issue

Published by GFBL(UK) Ltd - Registered office 28 Grange, Avenue, Harrogate. HG1 2AG Publisher - Ian Thackeray Editor- Nancy Scott Recipes and nutrition - Deborah Thackeray Design - Carolynne Coulson Photography - Joe Dodsworth

Advertising, commercial or legal queries please contact Ian Thackeray 01423 567744 Gluten Free Baking & Living is fully protected by Copyright, nothing may be printed or copied without permission.


Gluten Free Easter Baking Welcome to the Easter Baking Special of Gluten Free

Baking and Living Magazine. In the UK, Easter has lost much of its religious significance, but actually the baking is a link back. Easter follows four weeks of Lent, traditionally a time of fasting and deprivation. We still celebrate the beginning of Lent with Shrove Tuesday or pancake day – using up the eggs, flour, butter and sugar before Lent. Then when Easter Sunday comes, you celebrate with rich Simnel cakes and Hot Cross Buns. I’m sure that Lent is the reason that there is so much baking associated with Easter - everyone is desperate for cake at that point! So this issue is unashamedly a sweetfest! There is no reason for coeliacs and the gluten sensitive to do without this year. The Hot Cross Buns are delicious and really straightforward to make – you just need a little time. The Bakewell Tart will do for tea or for dessert after Easter Sunday lunch and you can make the Easter biscuits and Easter nests with your children or grandchildren. Our 6 and 3year old grandsons are coming to stay minus their parents, so I will be making these with them.

I have also included a recipe for focaccia. This ‘tear and share’ Italian bread is amazing, you can serve it to gluten eaters and they won’t even notice the difference. And it’s really simple to make. If you have never made any gluten free bread, I urge you to try this. The stuffed mushrooms are a simple supper dish for us during the week, but also make a fantastic breakfast for Easter Sunday. If you are a complete novice at gluten free baking and need some help to get going with the basics, I recommend you download our ‘At Home’ courses. They show every stage of how to make the best gluten free bread, cake, pastry and cheesy scones. They are £10 for the four, and you can try the cheesy scones one for free. If you have any questions about baking and nutrition/ coeliac/gluten senstitivity, do drop me an email. I am looking for questions for ‘Ask the Nutritionist Baker’ in the next issue of the magazine. The next coeliac food fair you can find us at is York on 10th May 2014, starting at 10.30am. Then we will be at the Allergy and Free From Show at Olympia in London on 4th-6th July 2014. Very soon, I will be teaching a new course, Gluten Free Baking For Food Service. This is designed for chefs and bakers already working in the food industry. The course will include the key skills and techniques to gluten free baking, avoiding cross contamination and what you need to know and do about EU FIR 1169/2011. Any person or company interested in having their staff trained by us please register your interest by sending us an email to ian@glutenfreebaking. Meanwhile, I continue to teach courses as often as I can in West London, Harrogate and on the Wirral. As well as the introductory course, there is a specialist bread course and a patisserie course. In July, I am going to start a grain free course.You can book any of these courses via the website www.glutenfreebaking. Meanwhile, enjoy some lovely gluten free baking for Easter!

Happy Easter! Deborah 4




My Gluten Free Life

Samantha Stein, aka “The Happy Coeliac” is interviewed about her life and outlook as a coeliac by Claire Tulloch

Samantha Stein, aka The Happy Coeliac, makes her living as a gluten free writer. She’s a 28 year old British woman currently living in Haarlem in the Netherlands. She’s been living gluten free for around three years. What symptoms did you experience before your coeliac diagnosis? All my life I suffered from symptoms and frequent illnesses unrelated to my gut: coughs, colds, tonsilitis, flu, anaemia, fatigue, depression and mouth ulcers. It was only in the couple of years before diagnosis that I started getting more typical coeliac symptoms: bloating, lactose intolerance, stomach and abdomen pain, diarrhea. Then in October 2010 I went to the doctor thinking

I had a soy or milk intolerance, and I was referred to a dietician, who put me on an elimination diet. It was through this that we worked out that gluten was causing my problems and she recommended that I get tested for coeliac disease. At the time of your diagnosis, what impact did going gluten free have on you? Sheer terror and panic about what I could and could not eat! What impact does living gluten free have on you now? Eating gluten free has been a blessing in disguise. I have discovered so many new and exciting foods that I never would have touched otherwise. Now I cook

chestnut gnocchi most meals at home and enjoy all my favourite foods. The only downside is having to plan where I can eat out - or take packed lunch for impromptu trips.

used in a new interactive eBook called ‘A Gluten Free Dinner Party’. The idea is that if you have to accommodate someone on a gluten free diet for a party, you can refer to the recipes in this book and serve something How do you manage your gluten free lifestyle living that everyone can enjoy. It will be released in the next overseas? How does it compare to following a few months - to sign up for updates, click here. gluten free diet in the UK? Here in the Netherlands there is a good general aware- What’s the biggest single issue for you as a coeliac? ness of gluten free, but there is much less availability in Trying to explain to people why you’re doing somesupermarkets. I have to really shop around for what I thing that looks totally crazy. Or refusing other people’s need, even though I mostly eat fresh food. The quality of “gluten free” food because you don’t know how it was some brands here is pretty awful - like they are stuck prepared. People in the Netherlands are a bit more acin the 90s! But in general food is good here and since I cepting of coeliac disease than in the UK, I feel. There cook from scratch there’s little to no difference. is less fad dieting here, so people really take gluten free seriously. But it still gets pretty awkward sometimes, What’s a typical evening meal for you? and sometimes you have to offend people in order to It varies, but we do pizza, steak with homemade potato keep yourself safe. wedges, lots of curries (Thai and Indian), risotto, tacos... whatever takes our fancy. I try to get a lot of veg in Is there anything you miss from your pre-GF days? most meals, and I enjoy a lot of world cuisine. Challah! I’m not Jewish but that bread is amazing. I don’t eat much GF bread because it’s really not very What other changes, if any, have you made to your good and I’d rather eat nutritious whole food. life following your diagnosis? My career! After diagnosis I started my blog The Happy What one piece of advice would you give to a newCoeliac as a way of coping through a pretty difficult ly diagnosed coeliac or someone new to a gluten time, and eventually decided I enjoyed it so much I free diet? want to do it as my job. I self-published a book in Get online, find a community, look for blogs, and ask for November 2012, GF options everywhere. Gluten free is taking over the ‘Gluten Free Baking at Christmas’ and am currently world and you’ll never know if you don’t ask. I should work on the next ones! really follow this advice more often myself! I have developed and photographed 10 recipes to be

Clair Tulloch is the author of the Positively Coeliac blog


I do hope you enjoy making these as much as we did. Please do let us see your pictures of what you have made and share them with us on facebook, twitter, Google+ and Pinterest.


Delicious Recipes for you and your whole family to share

Easter Recipes to Enjoy!


all deliciously gluten free!

Apple and Cider Cake Serves 8-10 Ingredients: 2 large dessert apples 40ml good quality traditional cider ½ tsp cinnamon 30g caster sugar 40ml double cream For the sponge: 150g unsalted butter 60g golden caster sugar 60g soft light brown sugar 3 eggs, at room temperature 130g Doves Gluten Free Plain White Flour Blend 40g ground almonds 1tsp baking powder 1tsp xanthan gum or guar gum 1 dsp good quality traditional cider For the glaze: 200ml good quality traditional cider 4 tbsp icing sugar

Grease and line a 22cm springform cake tin Preheat oven to 180°C/350°F/Gas Mark 4.


Mix the 40ml of cider, caster sugar, the cream and the cinnamon together in a bowl. Peel and core the apples and slice them thinly into the bowl. In a mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time, adding a little of the flour to prevent the mixture curdling. Strain off the apple liquid into the mixture and beat again. Now add the flour, baking powder, xanthan or guar gum and ground almonds and gently mix together. Add another dsp of cider to give a dropping consistency. Pour half the mixture into the tin, lightly smoothing the surface. Spread half the apple slices over this. Now spoon over the remainder of the cake mixture, followed by the remaining apple slices. Bake in oven for approx 45 minutes until done. Remove from the oven. Add the remaining 200ml cider to a saucepan and boil it until there is approx. 50ml left. Beat in the icing sugar and pour the glaze over the cake while it is still in the tin and warm. Allow to cool for 20 minutes before serving. You can also eat it cold. Nutritional Information for the whole recipe:

3305 calories 182g fat 39g protein 184g sugar



This traditional English tart is rarely found in a gluten free version, but I thought it deserved an outing! The pastry is rich and buttery, and the filling is gorgeous. I confess to using homemade jam, made with the raspberries from the allotment. You can make mini versions of this too.

Bakewell Tart Serves 8 Ingredients: Pastry: 120g Doves Gluten Free Plain White Flour Blend 20g gram flour 20g ground almonds 75g unsalted butter 1 egg 1 tbsp ice cold water Baking parchment Baking beans or any dried beans 10

Filling: 120g unsalted butter 90g golden caster sugar 120g ground almonds 1 large egg, beaten ½ tsp almond extract 1 tbsp ice cold water 3 tblsps raspberry jam 1 tblsp flaked almonds Icing: 40g icing sugar 1 tsp cold water

A 23cm tart tin, with a loose bottom, lightly greased. Method: Sift the flour and gram flour together. Add the ground almonds. Cut the butter into small squares and work it into the flours using your hands until the texture resembles fine breadcrumbs. To learn how to make perfect gluten free pastry, particularly how to line a large tin, see our ‘At Home’ course (http://www. Break the egg into the mixture and mix in using a fork. Add the ice cold water and bring the pastry together into a ball. The pastry should be slightly sticky. Wrap in clingfilm and put in the fridge for 20-30 minutes. Preheat oven to 180°C/Gas Mark 4. Lightly flour a board (I find a laminate chopping board is very good) and a rolling pin and gently roll out the pastry until it is about 5mm thick. Carefully lift it into the tart tin (a palette knife can help). Gently ease the pastry down into the corners of the tin and trim any excess pastry off with a sharp knife. Cut a circle of baking parchment and place it in the centre of the tin. Cover with baking beans. Bake in the oven for 10 minutes. Remove the baking beans and put back into the oven for 5 minutes until fully cooked.

Allow to cool fully on a wire rack. Make the filling: Spread the bottom of the pastry case with raspberry jam. Melt the butter, then take off the heat and stir in the sugar. Add the ground almonds, the beaten egg and almond extract and mix thoroughly. Pour the mixture over the jam and smooth it down. Bake for 30 minutes, or until the filling is set and goldenbrown. Cover with foil for the last 10 minutes to prevent the almonds burning. Leave to cool in the tin before icing. Mix the icing sugar and water together and place in a piping bag with a fine nozzle. Draw a zig zag pattern over the tart. Serve warm or cold. Nutritional Information for the whole recipe: 3636 calories 256g fat 55g protein 156g sugar to get more details

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Easter Ginger Biscuits



This is a proper ginger dough, just like you would use to make gingerbread men, but I thought it would be fun to make Easter bunnies, eggs and ducks instead. Everybody that I have tried these on, adults or children, have wolfed them down! They are not cloyingly sweet and the treacle gives them a hint of bonfire toffee. It is worth keeping the unusual blend of flours, because the gram flour gives more protein and a slightly ‘nutty’ flavour. If you haven’t got rice flour and tapioca flour, you could substitute 180g Doves Farm Gluten Free White Plain Flour Blend instead and just add the gram flour. Silicone baking lining sheets really help prevent the biscuits from sticking. Ingredients: 120g rice flour 40g gram flour 60g tapioca flour 1 tsp ground ginger ½ tsp bicarbonate of soda 1 tsp xanthan gum or guar gum 100g butter 50g light soft brown sugar 3 tbsp black treacle 1 egg, beaten ½ tsp grated lemon zest 2 tblsp icing sugar Preheat oven to 170°C/340°C/Gas Mark 3. Lining 2 baking sheets with silicone or baking parchment. Easter biscuit cutters (I got mine from Marks and Spencer) Makes at least 24 biscuits Method: Mix the flours, ginger, bicarbonate of soda and xanthan or guar gum in a large bowl. Place the tin of black treacle in a bowl of just boiled water to melt it slightly. Cut the butter into small pieces and rub into the

flour, using your hands until the texture resembles fine breadcrumbs. Stir in the sugar and treacle. Add the beaten egg and the lemon zest. Wrap the dough in clingfilm and place in the fridge for 1 hour. Lightly flour the work surface and a rolling pin and gently roll out the biscuit dough until it is about 5mm thick. Cut into shapes using the biscuit cutters and place on the baking tray. Bake in oven for approx 7-9 minutes. Biscuits should be lightly golden. Allow to cool for 1 minute, then allow to cool fully on a wire rack. Mix the icing sugar with 2 tsp water and pipe decoration on the biscuits if desired. Nutritional Information for the whole recipe: 2015 calories 91g fat 23g protein 101g sugar 13

Easter Nests

These very traditional chocolate Easter nests are something that I can remember making as a child with my grandmother. She was not a great cook, but at least she could melt chocolate! They are fun to make with kids – I will be making them with my grandsons when they come and stay this Easter.

Makes 6 - 8 Ingredients: 150g gluten free milk chocolate 50g 70% cocoa solids gluten free dark chocolate 100g Nature’s Path Mesa Sunrise cereal or gluten free cornflakes or puffed rice 1 pkt gluten free mini eggs A muffin tin. Method: Break the chocolate into squares and place in a glass bowl above a saucepan of simmering water until the chocolate has melted.

Take off the heat and mix in the cereal. Dollop spoonfuls into the muffin tin and push it up the sides a bit to make a nest shape. Allow to cool fully until the nests are set. Fill the sink with very hot water and dip the underside of the tin in the water for a couple of seconds to loosen the nests from the tin. Remove them from the tin. Decorate with mini eggs. Nutritional Information for the whole recipe: 2020 calories 106g fat 10g protein 165g sugar 14

Feta Stuffed Mushrooms

Ingredients: 4 x large Portobello mushrooms 1 medium red onion, finely chopped 120g feta cheese 5 dsp olive oil 4 cherry tomatoes A baking tray. Preheat the oven to 180째C/350째/gas mark 4 Serves 4

Add 1 dsp olive oil. Combine well until the mixture is a paste. Pour 1 dsp olive oil into the base of each mushroom. Now divide the paste evenly between the mushrooms and smooth out. Halve the tomatoes and place them on top of the stuffed mushrooms. Bake in the oven for 15-20 minutes. Serve with salad.

Method: Remove the stalks from the mushrooms and finely chop them along with the onions. Place in a mixing bowl. Chop/ crumble the feta finely as well and add to the bowl.

Nutritional Information for the whole recipe: 886 calories 79 g fat 28g protein 20g sugar

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Rosemary Focaccia


This is a fantastic bread. You can serve it with soup, or as a starter or with ham and cheese.You will barely notice that it is gluten free. It holds together really well, tastes amazing and looks pretty impressive when you get it out of the oven.You can vary the ingredients – olives and sun dried tomatoes would work well. We have also found that I freezes well and warms up quickly in the microwave. Ingredients: 1 ½ tsp quick dried yeast 1 ½ tsp sugar 125ml warm water 150g Doves Farm Gluten Free White Plain Flour Blend 40g sorghum (jowar) flour 20g cornflour 1 tsp Isabel’s Baking Fix ½ tsp salt 1 tsp xanthan gum or guar gum 2 eggs, at room temperature 1 tsp cider vinegar 3 tblsp olive oil A sprig of fresh rosemary Lightly grease a baking tin, approx. 25cm x 15cm and line the bottom with baking parchment. Serves 6-8 Method: Add the sugar and the yeast to the warm water and stir briefly. Set aside for 5 minutes for it to become foamy.

Place all 3 flours in a large bowl, and add the baking fix, salt and xanthan gum. Mix together until blended. Beat the egg in a small bowl. Either in a mixer or by hand, add the yeast mixture to the flours and stir in followed by the beaten egg and cider vinegar. Still stirring, add 1 tblsp of the olive oil. Place the dough in the tin and press it gently into the corners using wet hands and either form the mixture into 8 round rolls or push it gently into the loaf tin. Gently pat down. Cover with a damp microfibre cloth to prevent a skin forming. Put in a warm place to rise for approximately 1 hour. While this is happening, preheat the oven to 200°C/400°C/ gas mark 6. When dough has approximately doubled in size, remove cloth and pour the remaining olive oil over the bread. Push down lightly with your fingers so that the oil collects in the dips. Stud with rosemary. Place tin in the oven and bake for approximately 25 mins until golden. Eat while warm. Nutritional Information for the whole recipe: 1310 calories 55g fat 24g protein 9g sugar


Gluten Free Hot Cross Buns

I have been working on the best possible hot cross bun for ages now, and this is my final version. I think the texture and flavour is just about right, but if you like a less spiced bun, you can half the amount of cinnamon and mixed spice. I know there are a lot of ingredients, but the addition of sorghum and teff flours makes a huge difference to the texture and makes them much, much closer to the wheat based version.You can buy white teff from and sorghum from Asian grocers or online. Traditionally, the cross is always a flour and water paste just piped on. The first time I did it with gluten free flour, it was like rock! I have taken to making a very wet paste from cornflour and piping the thinnest possible crosses on. The alternative would be to use thin strips of marzipan to make the crosses. Let me know if you have any better ideas! Ingredients: 2 1/2 tsp quick dried yeast 1 tsp sugar 200ml warm milk (body temperature) 230g Doves Farm Gluten Free White Plain Flour Blend 40g sorghum (jowar) flour 40g white teff flour Pinch of salt


½ tsp vitamin C powder 1 tsp xanthan or guar gum 1 egg at room temperature 30g softened unsalted butter 45g golden caster sugar 30g sultanas 30g currants 40g mixed peel 1 tsp cinnamon 1 tsp ground mixed spice Zest of half an orange ½ apple, grated 1 tsp olive oil For the cross – 50g gluten free plain flour or cornflour For the glaze – apricot jam Lightly grease and or/line a small baking sheet. Makes 9 buns Method: Add the 1tsp sugar and the yeast to the warm milk and stir briefly. Set aside for 5 minutes for it to become foamy. Place all the flours in a large bowl, and add the salt, vitamin C, xanthan or guar gum and sugar. Mix together until blended. Add the yeast mixture to the flours and stir in followed by

the egg. Still stirring, add the softened butter and caster sugar. Place in an oiled bowl and cover with oiled clingfilm. Leave to rise in a warm place for 1 hour (the dough should have doubled in size). Add the sultanas, currants, mixed peel, cinnamon, mixed spice, zest of an orange and the grated apple. Cover with the clingfilm again and leave to rise for half an hour. Wet your hands and form the mixture into 9 round balls and place on the baking sheet approx. 1-2cm apart. Cover with a damp microfibre cloth to prevent a skin forming. Put in a warm place to rise for approximately another ½ hour. While this is happening, preheat the oven to 200°C, gas mark 6. When dough has approximately doubled in size, remove cloth.

Make a very wet paste with the gluten free plain flour and some cold water and place it in a freezer bag. Snip the corner and quickly pipe a line across the buns. Repeat on the others, then pipe crosses across all nine. Bake in the oven for approximately 20 mins until they are fully cooked, but still slightly soft. In the last 5 minutes of cooking, warm the jam in a saucepan. If there are any chunks, sieve them out. When the buns come out of the oven, brush the buns with the warm apricot jam. Leave to cool on a wire rack. Nutritional Information for the whole recipe: 2,145 calories 49g fat 34g protein 115g sugar


Gluten Free Simnel Cake I have to confess that I had never made or even tasted a Simnel cake before. I don’t know why, because I absolutely love marzipan. I also thought that it was a very traditional Easter cake, dating back to the Middle Ages, so was surprised to discover that it probably only dates back to Victorian times. The eleven balls of marzipan on top are supposed to represent the apostles minus Jesus. It was traditionally made by daughters for their mothers for Mother’s Day, rather than Easter. When I tasted it, I was really surprised how delicious it is. Because of the marzipan, this is quite a rich cake, just right for a special occasion such as Easter. Ingredients: 150g softened butter 140g golden caster sugar 3 eggs, at room temperature 150g Doves Farm Gluten Free White Plain Flour Blend 30g ground almonds 2 tsp gluten free baking powder Grated zest of 1 lemon ½ tsp mixed spice 1 tsp xanthan gum or guar gum 350g mixed raisins, currants and sultanas 100g chopped mixed peel 3 tbsp milk or water 500g white marzipan 1-2 tbsp apricot jam

smooth the top, leaving a slight dip in the centre. This allows for the cake to rise. Cover lightly with a piece of baking parchment. Bake in oven for approx 1 ½ hours, then remove the top piece of parchment. Continue baking for another 5 minutes until a skewer comes out clean. Allow to cool for 5 minutes, then transfer to wire rack to cool fully. When the cake is cooled, brush it with apricot jam. Roll out the marzipan until it is about 25 cm across. Using a plate as a guide, cut a circle that is about 1.5cm bigger than the cake. Lift it gently over the cake and flute the edges a little. Roll the left over marzipan into 11 balls and place them evenly around the edge of the cake. Using a hot grill or a cook’s blowtorch, lightly brown the marzipan. Nutritional Information for the whole recipe: 6145 calories 942g fat 45g protein 788g sugar

Preheat oven to 175°C/350°F/Gas Mark 4. A spring form 20cm (8”) cake tin greased and lined with baking parchment. Method: Take 180g of the marzipan and roll it out to a circle approx. 20cm across. Sift the flour into a bowl and add the ground almonds. In another bowl, cream the butter and sugar together. Add the eggs, one at a time, beating well. If the mixture starts to separate, add a spoonful of the flour. Add the flour and ground almonds, along with the baking powder, lemon zest, mixed spice and the xanthan or guar gum. Add the dried fruit and mixed peel, followed by 3 tbsp of milk or water. The mixture should be at dropping consistency. If not, add a little more liquid until it is. Pour half of the mixture into the tin, gently smoothing the surface. Place the circle of marzipan over the mixture. Now add the rest of the cake mixture and



Come Bake with Me

Find out more about courses that can help you improve your gluten free baking skills

e r e H Click etails

e r o m t e to g


e e r f n e t u l G r u on o ourses c g n i k a b nd how to get them a

Want to perfect your gluten free baking skills, but don’t know where to start? Our gluten free baking courses in Harrogate, the Wirral and London are ideal for anyone living gluten free for whatever reason. Now we’ve an online alternative too.

Deborah, co-founder of the business says, “Following Ian’s coeliac diagnosis in 2012, I adapted recipes I’d been using for years to make them without gluten. In some cases it wasn’t straightforward and I needed to play around with ingredients and ratios to get the best results. But after many a baking day, and getting through countless bags of flour, I worked out the best blend of gluten free flours for a variety of bakes”. “When friends and family sampled my baking, they would often comment on how great things tasted. ‘You should teach this!’ they said. In short, we took their advice and by early 2013 we were running our first baking course!”

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Learn to bake GF chocolate eclairs on our patisserie course

We currently offer four types of baking course: • An introductory course – baking bread, pastry, scones and sponge cake • A bread course – baking baguettes, seeded loaves, brioche and a soda bread. • A patisserie course – baking pain au chocolat, frangipane tarts, and chocolate éclairs • And a grain free baking course – running for the first time in summer 2014.

‘Go To’ courses They run on one day, from 9.45am to around 3pm. The cost varies from £75 to £110 depending on the location and the type of course, and covers all ingredients and lunch. Best of all you get to take away with you all that you bake to amaze your friends and family – if you don’t devour it all fresh from the oven, that is!

Our baking dates are mainly at the weekend when most people have free time, but we also run the occasional midweek course. We are also happy to put on bespoke courses for groups of friends or local coeliac support groups – just get in touch and tell us what you’d like to learn to bake.

You can browse course dates and prices on our website, then book your place online ( how-to-book/ ) or by emailing

CLICK HERE FOR DETAILS & HOW TO BOOK Dates for first half of 2014 London (Lloyd Williamson School,Telford Road, London W10 5SH) Sunday 13th April Introductory Course £95 Saturday 3rd May Introductory Course £95 Sunday 4th May Patisserie Course £110 Saturday 7th June Introductory Course £95 Sunday 8th June Bread Course £110 Saturday 26th July Introductory Course £95 Sunday 27th July Grain Free Baking Course £110 Harrogate (28 Grange Avenue, Harrogate, HG1 2AG) Saturday 5th April Bread Course £85 Sunday 6th April Introductory Course £75 Wednesday 14th May Bread Course £85 Saturday 14th June Introductory Course £75 Saturday 12th July Introductory Course £75 Claremont Farm (Old Clatterbridge Road, Wirral, CH63 4JB) Friday 24th April Introductory Course £85 Sunday 15th June Patisserie Course £105 23

‘At Home’ downloadable courses We realise that our ‘Go To’ courses aren’t for everyone. Ian says, “At the various GF food fairs and other events we go to, we meet people who are interested in our courses but who have some barriers preventing them from coming along. These vary from their budget to family commitments or even confidence issues. With these people in mind, we developed our ‘At Home’ baking course to help them perfect their GF baking in their own environment.” The At Home course is a downloadable tutorial in the form of a graphic course book. Designed in a comic book style, it has images at every stage of each method, making it very easy to follow. It’s also got baking tips and explanations of why things are done a certain way throughout. Ian adds, “So much more than just a set of recipes, the ‘At Home’ course is like having us in your kitchen with you as you bake! You can download it onto any computer, tablet or smartphone.You can even print it out if you prefer.”

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Within the ‘At Home’ course there are four masterclasses teaching you how to bake the best GF bread, pastry, scones and sponge cake.

The cheese scone masterclass is currently free to download via our website ( We were keen to let people ‘try before they buy’, to see just what they get for their money when they buy from the At Home course.

CLICK HERE FOR DETAILS The other three individual masterclasses are available for £7.50 each, or you can buy the complete bundle of four courses for the special price of £10 (http:// downloadable-at-home-glutenfree-baking-courses/).



When you buy the course, you’ll be sent a link to download the course file to your computer, tablet or smartphone – whichever you want to use to take us into the kitchen with you!


Coming up We’re always looking at ways to develop our range of courses, and are happy to take suggestions from our customers. We’re currently working on a Jewish bread Go To course, in response to requests. Later in the year we also plan to add more masterclasses to our At Home course. If you’ve got any suggestions for styles of baking you’d like to learn without the gluten, then get in touch with us - email

What the bloggers say about our courses London based blogger Lucinda Barton came on our bread baking course. On her blog Bakes, Books & My Boys, ( she wrote about how much she enjoyed being a part of a full day devoted to bread. She said, “I never thought I would taste bread like that again! This truly was a course worth the money… and I am already searching through my diary to see when I can book myself on for more!”

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Helen Smyth who writes the Fabulously Free From blog (http://fabulouslyfreefrom. ) said, “The masterclasses were easy to follow and would be particularly good for those who are nervous at the prospect of baking gluten free at home for the first time. Or for those who like to try using different flour mixes and getting new ideas to improve their baking skills.”

Camilla Statham, who shares a lot of her own GF recipes on her blog Be Gluten Free Brighton (http://beglutenfreebrighton.blogspot., tried out the At Home masterclasses. She said, “I found this a great way of learning more about gluten free baking. The step-by-step photos really help to make them understandable and easy to read. Whether you are gluten free yourself or want to learn to bake gluten free for a family member or friend, these courses are a great idea.” Vicky Robertson, who runs her own GF cake making business The Happy Little Cake Company,( was only recently diagnosed with coeliac disease. She found the At Home course a great way to learn. She said, “As you work your way through the steps in the masterclass, there are little hints and explanations of why things are done in a certain way or why certain ingredients have been chosen. I really like this as it gives you the opportunity to learn.”

Claire Tulloch, who writes the Positively Coeliac blog (http://positivelycoeliac.wordpress. com/2014/01/31/gf-baking-courses-by-glutenfree-baking-living/), came on the introduction to GF baking course. She wrote, “The pastry we baked is one of the best without gluten I’ve come across. It was really easy to make, following Deborah’s method. What amazed me about it was the ease with which I managed to get it to line my baking tin.”


Recipes in the next issue Easy Gluten Free Suppers Flavoured Breads Fabulous Tray Bakes

Field to Plate

Is modern Where do vegetables our bread making come from? you ill? Why it’s getting easier to eat out if you are coeliac Community Corner

The latest news from the gluten free community

The Nutritionist Baker Replies Your questions about baking and health answered. If you have a question or comment or even better a great recipe to share with us, please drop us a line. You can also connect with us on: Facebook, Twitter, Pinterest and Google+, just click on the icons to visit our pages. 26

Get in touch, we would love to hear from you If you have a question or comment or even better a great recipe to share with us, please drop us a line. You can also connect with us on: Facebook, Twitter, Pinterest and Google+, just click on the icons to visit our pages.

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Gluten Free Baking and Living Easter special 2014  

Gluten Free Baking and Living Easter special 2014