Gluten free Courgette and Feta Muffins

I love baking, but I’m trying really hard to avoid sugar. I needed to find something savoury to bake!

I decided to search out some savoury muffin recipes. I found some delicious recipes from Hugh Fearnley Whittingstall which inspired me to make something similar and gluten free.


Courgette and Feta Muffins


240g gluten free plain flour ( I used Doves Farm )

2tsp baking powder

1/2 tsp bicarbonate of soda

1tsp sea salt


1 tbsp dried Basil ( or 8 large basil leaves )

60g Parmesan

2 large Eggs

250g full fat Greek yoghurt

4 tbsp olive oil or melted butter

200g Courgette

80g cubed Feta

1 heaped tbsp sundried tomatoes chopped ( I roasted my own little tomatoes in the oven with olive oil )

muffin cases

Pre heat oven 200oC

Grate the courgettes and cube the Feta


Measure gluten free flour, baking powder, bicarb of soda, salt and pepper, and herbs. Mix well in a bowl.

Prepare yoghurt, butter and beat eggs

Add wet ingredients to the dry and stir together.


Make sure the flour is mixed in completely

Add grated courgettes, cubed Feta and grated parmesan, stir in


Spoon mixture into 12 muffin cases

Put in pre heated oven for 18-20 mins at 200oC


Serve warm for lunch, or store in airtight container and refresh in microwave for 20 seconds.

The muffins freeze well too.

Happy gluten free baking!

My first attempt at homemade gluten and yeast free bagels

Today I decided to have a go at a gluten free, yeast free bagel recipe from Isabel’s naturally free from. Using her gluten free pizza dough mix made from cassava flour. IMG_8611 The mix costs £2.99 for 300g very good value I think,  available from Ocado, Asda, Amazon, Simplyfree recipe- 200g Isabel’s Pizza dough mix (Bags come in 150g so you will need to open second bag for extra 50g and store the remaining mix for next time) 2 large eggs 50ml water 1tsp sugar or 1tsp dextrose ( fructose free ) 2tbsp olive oil 2tsp gluten free Baking powder Put pizza mix in bowl add baking powder, and sugar then add eggs, oil and water mix together. Once mixed together, take dough out of bowl and place on a clean surface. Knead for a few minutes. Divide dough into equal amounts. Either roll into balls and make hole in the centre or roll into sausage shape and then make into rings. Image Have boiling water ready in saucepan, drop a few in at a time while still boiling for 1 min, no longer . Image Ensure they don’t get stuck on the bottom of the pan, Take out using a draining spoon and leave to dry for a moment. I used a clean tea towel to sit them on. Repeat with all Bagels Place on greased baking trays and put in pre heated oven 180oC , 160oC fan oven for about 20 -25mins Image until golden brown, allow to cool slightly , Then slice and a spread sugar free peanut butter like Biona Organic or Full fat cream cheese or just some good butter. Delicious! Image Very pleased with my first attempt. I was able to make 8 small bagels. Chewy and soft even better than I remembered Bagels to be. Next time I will make less but make them bigger! Happy gluten free Baking! Lots more recipes here from Isabel’s naturally free from

Gluten free Lemon drizzle cake

Missing The Great British Bake Off already? Me too! Here’s a delicious cake recipe to help you through.

Lemon drizzle cake a classic and just as delicious gluten free.


Recipe from Pippa Kendrick the intolerant gourmet a lovely book with some great recipes

Lemon drizzle cake recipe-

8oz butter ( Pippa used Pure sunflower spread, I would suggest coconut oil )

6oz caster sugar ( Pippa used 8oz ) I found it sweet enough

3 large eggs ( 4 heaped tsp egg replacer Orgran whisked with 8tbsp water )

8oz gluten free SR Flour Doves farm

1tsp xanthan gum I didn’t add any of this ( I used a tsp of Isabel’s baking fix )

grated zest of 1 lemon

1tbsp milk ( Pippa used rice milk )


3oz caster sugar

1 1/2 lemons ( I used 2 )

mix together

2lb\900g loaf tin greased lined

Pre heat oven 180oc and grease and line tin

Cream butter and sugar together until fluffy and pale


add beaten eggs, flour , lemon zest and milk

Mix well then spoon into cake tin

Bake for 45-50 mins until cooked through

While cake is still in the tin,make holes in top of cake using skewer then pour in lemon and sugar .

leave until cake has completely cooled and liquid has been absorbed.

Leaving a sugary crust.

remove from tin when cooled and slice.


Well The Great British Bake Off has finished for another year.  But that shouldn’t stop us continuing to bake lots of delicious gluten free and free from bakes, pastries and bread.  I certainly won’t be stopping!

Happy gluten free Baking!

Gluten free Sweet potato and Butternut squash Pasties

It’s the final of The Great British Bake Off tonight and as always I thought I would bake along.

Today though I decided not to try and recreate any of the final bakes, instead I bow down to their greater skills and knowledge. Instead I thought I would have a go at gluten free pasties as these would also make a great addition to a picnic, similar to the  Picnic pie the finalists will be baking tonight.

Best wishes to Frances, Ruby and Kimberley, may the best Baker win!

I wish I was as talented as these very clever ladies. But think all of us can give baking a go and produce some delicious bakes


Sweet potato and butternut squash Pasties-


350g gluten free plain flour I used Doves farm

175g butter

cold water

small diced sweet potato and butternut squash

grated cheese-   I used cheddar and red leicester

fresh chopped herbs-   I used parsley, thyme and mint

salt and pepper

spinach washed, chopped

Firstly make short crust pastry

rub chopped butter into the flour and add water to bring together to a ball.

wrap in cling film

chill in the fridge for 1/2hr

remove and unwrap

cut in half and place one half on to sheet on cling film and cover with another layer

roll out , not to thin or it will be difficult to handle.

take off top layer of film and use small pudding bowl to cut out a circle for pasty. I only managed to cut one out but had plenty of leftover pastry to make a further pasty later.


Chop sweet potatoes and butternut squash into tiny cubes add herbs, cheese and spinach and plenty of seasoning.

take a handful of filling and put on circle of pastry,


egg wash all the edges and fold over the pastry using the cling film so as not to damaged the pastry


repeat with rest of pastry, and finally use the leftovers to make a third pasty.

Egg wash all pasties so that they go a lovely golden brown

Pop in a pre heated oven at 220oc for 10 mins then lower heat to 180oc for a further 25mins

The pasties should be lovely and golden brown

Enjoy warm or take on a picnic

ImageHappy gluten free baking!

Breakfast time is much Perkier now in the UK

If you haven’t tried the new gluten free cereals and porridge from Perkier, You are really missing out.

A welcome addition to the free from section in British supermarkets. Available in the Free From section in Tesco now, and more to follow I’m sure.

check here for stockists


My favourite is Apple, cinnamon and raisin Porridge. the best thing is that it has no added sugar. I don’t think you need to add sugar,  just a huge dollop of double cream, Perfect!

also available in Fruity berry, Gingerbread and raisin,  Apple, cinnamon and raisin Oat free porridge using millet and buckwheat.

The porridge is also available in handy tubs perfect to take to work or for holidays. available in Fruity berry and Apple, cinnamon and raisin. just add boiling water.

Perkier also make a gluten free Fruity flakes cereal which does not contain oats. This product does contain sugar. Not such a fan of these but rarely have cereal. I found the dried fruit quite hard.


Perkier also make delicious Treats a gluten free Tiffin with bits of honeycomb voted the best in our house. Also Rocky road with marshmallow very nice too.


I was thrilled to find All of these on my last visit to Tesco


The fun packaging makes them very easy to find on the shelf, why not go and check them out!

Gluten free Gougères , bite size savoury choux buns

Its The Great British Bake Off again tonight, and the Signature challenge is to make 3 types of canapé including one made using choux pastry.

I thought this would be a good opportunity to have a go at making a gluten free version of savoury choux bun called Gougères.

You start by making choux pastry similar to the one I made in a previous post for chocolate profiteroles.


125ml water

40g butter

a few turns of freshly ground black pepper or a pinch of chilli

70g gluten free plain flour

2 large eggs

1/2 tbsp freshly chopped herbs I used parsley and basil

90g grated cheese I used Gruyere and parmesan

Pre heat oven to 220oC

Put water and cubed butter into saucepan with salt and pepper, melt butter


Once the butter has melted simmer and dump in the flour and stir vigorously until the mixture pulls away from the sides and forms a smooth ball. remove from heat.


leave to cool and rest for 2 mins

Then add beaten eggs gradually, beat well to remove all the lumps. this can take a while!

Add grated cheese and herbs mix well.


Use two spoon to place each bun on the lined baking tray evenly spaced apart.

grate some parmesan cheese on top.


Put in hot oven for 10mins at 220oC then turn down to 190oC for a further 20 mins

They should be lovely and golden brown.


Perfect served warm


Looking forward to seeing the far better versions of savoury choux buns on The Great British Bake Off later this evening, BBC2 8pm

Gluten free Italian cheese tartlets make perfect canapés for a party

Tonight on The Great British Bake off the signature challenge is to bake 3 types of savoury canapé . I have chosen to make a gluten free version of a Mary Berry recipe for Italian cheese tartlets.


These tartlets use short crust pastry.

Short crust pastry-

200g gluten free Plain flour

1tsp Isabel’s baking fix ( optional )

100g butter

a few tbsp cold water

Put the flour in a bowl, add the butter.

Rub in with fingertips

Add enough water to bring together to a soft dough, but not sticky.

wrap in cling film and chill in fridge for 1/2 hr

Make the tartlet shells – roll the pastry by putting a layer of cling film on your surface, put ball of dough on top then another layer of cling film on top. This makes it much easier to roll out. when nice and thin 3-5mm remove top layer of film and cut rounds using small cutter or drinking glass floured.


fold up the edges of the rounds to form rims. Put on baking tray



Have fun with the filling, here are some suggestions

tomato puree mixed with dried herbs I used basil and oregano for base

black olives pitted

mozzarella cheese

parmesan cheese

salami ( I used Marsh pig gluten free garlic and paprika salami )

sliced tomato


cheddar cheese,  goats cheese



Spread tomato puree or pesto on base then add toppings, sprinkle parmesan over the tartlets covering the pastry edges.


I wish I had added more cheese on mine.

Bake in pre heated oven 200oC on greased baking trays for 20 mins


these can be served warm or cold, but definitely with a glass of something special!


gluten free Pineapple upside down cake


A perfect family pud!

Pineapple upside down cake recipe –

3 large Eggs ( mine weighed 200g in shell )

200g butter unsalted

150g gluten free SR Flour ( I used Doves farm )

50g ground almonds

or just 200g of SR Flour , I think the almonds give a really nice texture.

100g caster sugar or soft brown sugar +extra for topping ( or 100ml of maple syrup )

pineapple slices, tinned or fresh


Grease cake tins with butter, I used sandwich tins as I wanted delicate slices of cake and pineapple.

Arrange pineapple in bottom of cake tin or tins. Add glace cherries to make a pattern. Sprinkle a little sugar over pineapple this will make a sticky topping to your cake, pineapple juice could be sprinkled on too.

Allow butter to soften , cream butter and sugar together.

Add beaten eggs gradually.

stir in flour and ground almonds, make sure all is well mixed together.

Spoon on top of pineapple in tins, it will just be a thin layer.


bake in pre heated oven 180oC for 20 mins.

Cakes should be golden brown and spring back when pressed. check with knife or skewer.

Release cake around the edges with a spatula and tip out onto a plate, revealing sticky pineapple topping .

Very quick and easy.


Eat warm with double cream.


Freeze one, Eat one : )

Carrot and Coconut Cake, dairy and gluten free

Well there seems to be a real buzz about tonights The Great British Bake Off. I  do hope we are not disappointed.

It appears the technical challenge is a gluten free pudding made by all the remaining contestants. A posh hazelnut meringue called a Dacquoise .

The final challenge tonight  is a dairy free Showstopper novelty vegetable cake. I thought I would have a go at a dairy and gluten free vegetable cake too.

Carrot and Coconut cake

Another recipe from Hannah Miles from her book the gluten-free baker .  A recipe book I can really recommend.

I have just exchanged the dairy ingredients for dairy free .

170g coconut oil + 1tbsp coconut oil for topping I used Lucybee

170g caster sugar ( I used 150g may try even less next time )

3 large free range eggs

170g gluten free SR Flour

200g desiccated coconut. 1/2 for cake the rest for topping

2 large carrots – grated

1 large eating apple – grated

85g sultanas

1 tsp ground cinnamon

1 tsp mixed spice

200ml coconut milk

1 tbsp ginger syrup

2 tbsp  corn syrup   ( I prefer to use maple syrup, honey or no sugar apricot jam )

Pre heat oven to 180oC You will need an 8 inch round springform cake tin greased and lined.

Cream together coconut oil and caster sugar


Add one egg at at time beating well. Fold in GF flour, half the coconut, grated carrots and apple, sultanas spices and coconut milk. Ensure everything is mixed together well.


Spoon the batter into lined cake tin.

Bake for 40-55 mins until golden and springs back to touch. Mine took 60 mins today and think it could have done with another 5 mins.

Make topping, melt the 1 tbsp of coconut oil with the ginger syrup and honey. Stir in remaining coconut and simmer for 2-3 mins until oil is absorbed.

Remove cake from oven making sure it is cooked through, leave in tin for 10 mins then turn out onto wire rack.

Spoon topping evenly over warm cake and let it cool.


If you bake something tonight Gluten free and or Dairy free why not post a photo on twitter or Facebook using #FreeFromGBBO and #GBBO

Happy Free From Baking!


It’s no #FreeFromGBBO Showstopper but tastes delicious!

Cheese and herb bread, gluten free and yeast free

Tomorrow is episode 8 of The Great British Bake off , The theme is Grandad grains, the signature challenge is to bake a loaf using non traditional flour . This may include a gluten free loaf but we don’t know yet. It may just be Spelt, Rye etc.

I decided to bake along with a gluten and yeast free bread,

The recipe comes from the Gluten free baker by Hannah Miles. Her book is brilliant with lots of achievable recipes. Hannah now has a new book out called the savoury Gluten Free baker.

I have just tweaked this recipe slightly. Hannah’s recipe uses onion seed’s. I have chosen to use herbs.



250g S R gluten free Flour

3tsp GF baking powder

1tsp Isabel’s baking fix ( optional )

3 beaten large eggs

50g melted butter

280ml buttermilk I used 140ml milk and 140ml greek full fat yoghurt mixed together

60g grated Gruyere

60g grated Cheddar

1 tbsp herbs ( thyme, oregano, rosemary ) or onion seeds

3 tbsp Parmesan

You need an 8inch springform cake tin lined and greased

Pre heat oven to 180c

In a bowl put flour, baking powder and baking fix if using, in a bowl


add beaten eggs, melted butter and milk and yoghurt. mix together

Fold in cheddar and Gruyere cheese and dried herbs.


This will look like a batter,

Spoon into lined greased cake tin and sprinkle the parmesan cheese over the top.


Put in the oven for 50 mins, 180c


cool for 5 mins in cake tin before removing and cooling on a wire rack.


Slice and enjoy with some delicious butter.


Great with salami’s cheese etc


makes a delicious bacon sandwich!


Happy gluten free baking!