Review of The Gluten Free Kitchen, North Yorkshire

The Gluten Free Kitchen is a bakery and shop selling in store and online. They also have a selection of products available in a number of Waitrose and Booths supermarkets and some National trust properties.

Chef Sue Powell and business partner David Fleming have been producing home baked gluten free products since 2005. The business is based in Leyburn, North Yorkshire. Products include ready to roll pastry, cakes muffins , savoury tarts, crumbles, bread etc

you can visit their website here to see more of their products www.glutenfreefood.info

Sue from The Gluten Free Kitchen asked if I would like to review their products, I was very happy to do so and I was sent a parcel containing a lovely selection of their products. I was very impressed by the packaging and chill pack inside the cold box. Everything had stayed perfectly fresh.

I also like their product packaging and leaflet very professional.

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My family of 5 gluten eaters who mainly eat gluten free helped me test all the products today. They had a great time!

Coffee and walnut muffin – gluten and dairy free £2.05 A good size muffin with a lovely coffee flavour.  Moist cake with a delicious frosting.

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Bakewell tart – £2.00 gluten and dairy free . A big favourite with us all. Very good pastry, even better than the ready rolled pastry. A good size tart easily shared.

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Apple crumble –  gluten, dairy and egg free £2.29 nice apple filling with a good crumble top, some thought the crumble had a slight floury taste. But overall good. Perfect for one.

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Lemon drizzle pudding – £2.29 A sharp lemon flavoured individual sponge, moist pudding easy to warm in microwave. very nice

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Ready roll pastry –  gluten and dairy free £2.25 was easy to use, rolled out well and cooked nicely. I made a chicken pie topped with the pastry. Rather broke up when cut into slices and some felt it left a slightly floury taste in the mouth. Overall all felt if you couldn’t eat regular pastry this would be a very good alternative. A convenient product easily stored in the freezer ready for use.

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homemade Chicken pie

Carrot cake muffin – £2.05 A moist cake with large pieces of walnut inside and delicious frosting , a little crumbly.

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Chocolate cake muffin – £2.05 gluten , dairy and egg free.  A big favourite with my tasters. One saying it was the best chocolate cake he had tasted! good strong chocolate flavour and a scrummy chocolate topping.

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Goats cheese and red onion tart – still to be reviewed . looks delicious

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The gluten free bread from The gluten free Kitchen is also dairy soya and egg free. There is an oven crust loaf, white rolls , seeded loaf and seeded rolls which have added sunflower and flax seeds.

If you live in North Yorkshire or will be holidaying in this beautiful area of the UK. It is well worth taking a trip to Leyburn and dropping into the shop and bakery for some gluten fee and dairy free homemade baked goodies. I would love to hear your views!

Dont forget you can order online too. Minimum order is £20, delivery charges are on the website.

We really should support our local gluten free bakeries and shops who produce virtually homemade products far superior to the mass produced products filling our supermarket shelves.

you can follow @glutenfreeGFK on Twitter

on Facebook The Gluten Free Kitchen

I would love to see some grain free and refined sugar free products added to the range possibly in the future.

These products were sent to me free of charge but this hasn’t effected my impartiality.

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Grain free Cinnamon bun muffins

Today I made these delicious cinnamon muffins. Hard to believe they don’t contain any grains. This recipe is from Erica Kerwien’s book  Cooking for the specific carbohydrate diet.

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It calls for coconut flour I used  Tiana organic fair trade coconut flour. The recipe book contains 100 easy recipes both savoury and sweet. Even shows how to make your own nut milk. Lots of uses for cauliflower, almond flour and coconut flour gluten free and grain free. There is also a quick history on Specific carbohydrate diet  with what to eat and what to avoid. I am going to embrace grain free for a while and see how I feel.

Cinnamon bun muffins

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1/2 cup coconut flour

1/4 tsp bicarbonate of soda

1/4 tsp sea salt

4 eggs beaten

1/3 cup dairy free milk or SCD Yoghurt ( I used coconut milk )

1/2 cup honey

 Cinnamon topping-

2 tbsp ground cinnamon

1/4 tsp honey ( to make these fructose free you could use brown rice syrup )

2 tbsp unsalted butter or coconut oil

Pre heat oven 350oF 175oC

combine dry ingredients

mix wet ingredients together

add wet gradually into dry ingredients whisk until all lumps are removed

pop in to muffin cases

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mix topping together and drizzle over muffins

put in hot oven for 20 mins

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makes 8 muffins

These are a real alternative to using grains in baking. Lots more delicious recipes in this book, well worth buying

you can follow Erica Kerwien on twitter @comfybelly

her website is comfy belly.com

I bought the book on Amazon for £8.74

Grain free Carrot cake

As I am trying hard to be grain free I thought a family celebration was a great opportunity to make a grain free cake.

My Carrot cake recipe came from a favourite cookery book  the Gluten free Almond flour cookbook by Elana Amsterdam. This book is packed with easy to achieve recipes from bread to biscuits to delicious cakes like this one all grain free. I can recommend this recipe book I use it all the time.

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Carrot Cake recipe- serves 12

3 cups almond flour ( ground almonds )

2 tsp sea salt

1 tsp bicarbonate of soda

1 tbsp ground cinnamon

1 tsp ground nutmeg

1/4 cup ( grapeseed oil ) I prefer to use melted coconut oil

1/2 cup of maple syrup or use gluten free brown rice syrup or raw honey

5 large eggs

3 cups of grated carrots

1 cup of raisins

1 cup of walnuts, coarsely chopped ( I soaked mine before chopping for a couple of hours first then rinsed and dried )

2 x 9 inch cake tins

Method

Pre heat oven to 325oF or 165oC

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grease and dust with almond flour 2 x 9 inch cake tins

In a bowl combine almond flour, salt, bicarbonate of soda, cinnamon and nutmeg

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In a medium bowl whisk together oil, agave/maple syrup and eggs

Stir the wet ingredients into the dry ones

Fold in the walnuts, carrots and raisins

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put the batter into the cake tins

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bake for 30 to 35 mins

leave cakes to cool for 1 hr in cake tins

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serve with creamy coconut frosting or filling of your choice

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Creamy coconut frosting

recipe

1 cup of good quality unsweetened coconut milk

1 cup or slightly less of agave or maple syrup or brown rice syrup

pinch of sea salt

2 tbsp arrowroot powder

1 tbsp water

1 1/4 cups coconut oil, melted

Method

in a saucepan bring the coconut milk, agave and salt to the boil

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Whisk the ingredients then simmer for 8-10 mins. stir frequently

In a small bowl dissolve arrowroot powder in the water stir to make a paste

Add the arrowroot paste to the coconut mixture on the heat

whisk constantly until mixture thickens

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remove pan from the heat

gradually blend in the coconut oil using a hand held blender

Place in freezer for a good 1/2hr

the frosting will solidify and turn opaque

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remove and whip with the hand held mixer

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store in glass jar in fridge for up to 3 days

this is time consuming but does taste very good.

Happy grain free baking!

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My review of Helen’s brilliant bread

I was pleased to be asked to test out some of Food by Helen’s mixes my review of some of her other mixes is available here. My final mix to try was the Brilliant bread I just needed to add water and oil.

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The instructions were very easy to follow I decided to make mine by hand but there are methods on the reverse for breadmaker or electric  mixer.

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All you need is water and oil

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Add the dry mix to water and oil

mix well and pour into greased bread tin ( 4.5in-9in )

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No kneading!

Leave to prove in a warm place or Helen suggests you sit the loaf tin in a tray of warm water for 40 mins and it doubles in size.

Then pop in the oven for 35-40 mins

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I was impressed with the crusty top and springy texture

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cool on a wire rack

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slice and enjoy with some good butter

The family’s verdict was “Amazing”  “delicious”   ” best gluten free bread I’ve tasted”

The cost of the bread mix  is £2.49 very good value I think.

I will definitely be buying this mix again, I think the family will demand it!

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You can follow Food by Helen on Twitter @foodbyhelen

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Food by Helen also has a brown bread mix and a seeded bread mix both costing £2.49  €2.95

and a scone mix for the same price

Review of this months gluten free Crate of Nothing

In February there was a buzz on twitter regarding a new company called Crate of Nothing I unfortunately had some how missed out on this. The tweets were all about boxes of gluten free and dairy free goodies arriving to homes all around the country. I was intrigued! Photos of new gluten free products, baked goods and a chocolate brownies recipe filled my feed. I really felt left out.

I didn’t make the same mistake this month, I ordered early and was delighted at the beginning of the month to receive my Crate of Nothing. I did have a little chuckle to myself when the delivery driver arrived at the door. The crate was smaller than I expected but parcels are always lovely to receive. I hurried to the kitchen to open my crate.

I was thrilled to see my box crammed with gluten free goodies almost all were new to me, how fabulous!

here is a picture of the contents of my Emma box ( each month, I think must have a different name, very sweet )

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After a few comments last month more savoury products had been included, A great idea I think. I’m sure Crate of nothing will value any constructive comment as this is a new company trying to offer something quite different from anything on the market for people living gluten free and dairy free options too. I think the crate will be particularly invaluable if you live in an area where gluten free products are still hard to come buy. Also as a way to be introduced to new products coming onto the market. Or maybe just a lovely treat to yourself.

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Emma’s box included

Chilli con carne from look what we found – I have had these pouch meals from this company before and they are very good. this came with a pouch of rice. Lovely meal for 2 or 1 very hungry person! great for camping holidays or last minute suppers.

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Fiery worchester sauce and sundried tomato popcorn by Propercorn –  A family favourite. We all just felt that the packets had very little in them .

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Mini harvest apple loaf by Melsie jane Bakes – tasty with a nice apple flavour

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Banana sugar green bites by inspiral –  Well, all the family tried these, sadly no one liked them. Unfortunately we felt they were much like polystyrene. Disappointing.

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Strawberry and chocolate bar by Frank* – I wasn’t expecting to like this bar but actually it was quite pleasant. A dark chocolate and strawberry flavour, great to keep in your bag for that emergency snack!

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Plum and cinnamon frangipane tart by Christine’s puddings –  tiny but nice, not to sweet. being so small obviously meant more pastry than filling. Would be extra nice if they were slightly bigger. I would like to see these in coffee shops, as a lower sugar option to the bakewell tarts and chocolate brownies.

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Mega omega superseeds by Punch foods – A tube of savoury seeds to add to salads etc very nice

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Date and oat slice by Wheat free kitchen –  Sadly this arrived looking bumped about, but I wasn’t going to let that put me off a sweet treat. I wasn’t sure quite how to eat it. The slice was very crumbly and just fell apart. I spooned it out into a bowl in the end. I found it dry and unappealing. Possibly if served with custard or cream it might be ok. I certainly wouldn’t buy it again.

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Muesli with goji berries and cranberry by Alara – A small bag of muesli very tasty

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Recipe for Breadsticks by Mel @piginthekitchen – Finally the brown bag full of ingredients to make gluten free breadsticks the most exciting part of Emma’s box for me, as I love to bake. I found the method easy to follow but would have liked a picture of the finished product to know what they were expected to look like. Anyway they were a triumph! the family loved them and were gobbled up immediately. Unfortunately I am intolerant to yeast so was unable to test them, they looked divine and most had a good snap i’m told. I really like the idea of including a recipe.

the ingredients –

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my first attempt at piping breadsticks

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The finished breadsticks –

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How Crate of Nothing works –

You can order a one off box for £22.50 or a monthly subscription of £20, they are sent out to you on the first of the month.

special Easter box needs to be ordered by March 26th

pop to their website for 33% of your first subscription order Crate of Nothing

I am glad I ordered my first Crate of Nothing I think for anyone with gluten intolerance, Coeliac disease, dairy intolerance they are a brilliant idea. If like me you have multiple intolerances then it doesn’t work so well and I wouldn’t expect it too. It would make it too complicated at the moment I’m sure to start doing yeast free, oat free etc. Maybe that will come in the future. Here’s hoping! I wish Crate of Nothing all the best with there venture. Why not give it a try and see what you think? Would love to hear your reviews too!

Gluten free and grain free pancake recipes for Shrove Tuesday

Here are 3 recipes for delicious gluten free pancakes for Shrove Tuesday, firstly

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Grain free pancakes–  makes 6 medium pancakes

2 tbsp coconut flour ( I used fair trade Tiana organic )

1 tsp gluten free baking powder

3 large eggs

100 ml milk or milk substitute

coconut oil for frying

Method-

Mix together the flour and baking powder

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make a well in the centre and add beaten eggs and milk

beat into a smooth batter

heat frying pan add a little coconut oil

spoon batter on to the frying pan

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the pancakes cook very quickly turn over and brown other side slightly

these pancakes are very delicate and lighter than regular pancakes. I have a similar recipe on my blog for tiny pancakes than can be used for blinis.

serve warm with a selection of toppings

Gluten free pancakes – makes 6 large pancakes

250 g  gluten free plain flour

3 eggs

250ml milk or milk substitute

200ml water possibly slightly less

2 tbsp melted coconut oil ( I use lucy bee fair trade organic coconut oil )

coconut oil for frying

method-

sift the flour in the bowl

make a well and add the beaten eggs and a little milk

gradually blend in the flour

add remaining milk, oil and water

leave to stand for 1/2 hr

heat a good non stick frying pan add a little coconut oil

use a ladle to pour batter into the pan, use entire pan

the pancakes will start to cook in about a minute and tiny bubbles will appear, once the pancakes start to release from the pan it is time to toss or flip with a spatula

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enjoy with a selection of topping sweet or savoury

these pancakes are identical to regular pancakes/crepes a favourite with my gluten eating family

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and  finally Banana pancakes– makes 10 little pancakes

1 large banana

2 eggs

method-

mash banana

mixed mashed banana and beaten eggs together

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fry in coconut oil

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a delicious little pancake, light with just a faint taste of banana.

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serve warm with your favourite topping

Topping ideas-

Sweet

fresh berries

sliced banana

lemon and sugar ( I used dextrose as this is fructose free )

Nutella style chocolate and hazelnut spread

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honey

maple syrup

brown rice syrup ( fructose free ) tastes like a very mild honey

Savoury

cream cheese and smoked salmon

mascarpone and spinach

cheese and tomato

goats cheese and basil

mushrooms and cheese

Enjoy Pancake day!

Delicious and healthier ‘Nutella’ style chocolate and hazelnut spread from Deliciously Ella

Today, as its almost Shrove Tuesday ‘ Pancake day’ I thought I would have a go at a recipe from Deliciously Ella’s new App

Her version of Nutella looked amazing! The App is well worth buying. Healthy delicious recipes with great photo’s too

Deliciously Ella’s Nutella

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recipe-

2 cups of Hazelnuts

1/2 cup water

1/2 cup of a good quality maple syrup ( I used brown rice syrup + 2tbsp maple syrup ) As I’m trying to avoid too much fructose

3 tbsp of raw cacao

Method-

bake hazelnuts for 10 mins in hot oven 180c

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remove and cool

Place in a food processor and blend for 10 mins ( yes 10 mins!  : )

You can stop and start the processor. I found it interesting to watch the nuts turn to a sand like consistency then into what looked like wet sand and eventually to a nut butter.

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then add the maple syrup and raw cacao blend again until fully combined. It will turn thicker don’t worry.

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Once combined well, gradually add the water

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when all the water is combined it should look and smell like traditional Nutella

taste to check for sweetness, as I had used brown rice syrup it wasn’t sweet enough so I had to add a little maple syrup. If you use Ella’s recipe yours will be fine.

I filled a clean coconut oil jar with the chocolate and hazelnut spread and will keep it in the fridge. If it lasts that long!

Enjoy!

You can follow Deliciously Ella on Twitter here @deliciouslyella

Follow her amazing blog here Deliciously Ella

UPDATED feb 2015 – Deliciously Ella now has a fantastic recipe book out with lots of delicious healthy recipes. Available on Amazon and in all good book shops . I have it and love the gluten free recipes, I can recommend this book .

Updated feb 2016 Deliciously Ella Every Day is now out review here

Just for your interest this is the ingredients of Nutella as they appear on the jar

Sugar, Vegetable oil, Hazelnuts 13%, Fat reduced cocoa,7.4%, Skimmed milk powder 6.6%, Whey powder, Emulsifier, Lecithin  (soya) Vanillin