Coeliac Awareness Week!

Savoury TartSavoury Loaf

I’m so exciting to be taking part in Coeliac Awareness Week this Friday morning with my baking demo on TV3’s Ireland AM.

I’ll be baking my Savoury Tart recipe from my cookery book.  This is a recipe that my god daughter’s grandmother shared with me. This wonderful French lady lives in Brittany and is a great chef. She shared this recipe with me and it’s easy to make and goes down a treat with a glass of white wine. Let’s hope we get the weather so that we can enjoy it al fresco!!

Remember if you don’t fancy blending the flour blend, pick it up from our online shop!

125g (5oz) Denise’s Delicious flour blend (see below)

1 teaspoon GF baking powder

½ teaspoon guar gum

60ml (2floz) vegetable oil

120ml (4floz) milk

4 large eggs

125g (5oz) olives, chopped and stoned

225g (9oz) ham, chopped

125g (5oz) Gruyère, grated

50g (2oz) chopped walnuts


Preheat the oven to Gas Mark 4/180°C/350°F. Line a 900g/2lb loaf tin with a baking liner or grease and cut baking parchment to fit.

Mix the flour, baking powder and gum until fully combined.

Separately, mix the oil, milk and eggs. Make a well in the centre of the dry ingredients and pour in the egg mixture and whisk well.

Next, add the olives, ham, cheese and walnuts and stir into the mixture. If the mixture seems very stiff, add a little extra milk and beat in.

Pour the mixture into the loaf tin and bake in the centre of the preheated oven for 45–50 minutes. Test with a skewer and it should come out dry.

When baked, gently turn out of the tin and cool on a wire rack.

To serve, slice thinly and cut each slice in half. Serve accompanied by a crisp white wine.


Denise’s Delicious flour blend

This is a great, all-round white flour. If you are avoiding corn, then use tapioca flour instead. There are lots of decent white gluten-free/wheat-free flours on the market, but all perform differently. I have blended this to suit my recipes here.


Makes approximately 850g (2lb) flour blend

250g (10oz) rice flour

25g (1oz) tapioca flour

275g (11oz) potato flour

275g (11oz) corn flour

13g (½oz) teff flour

1 teaspoon gluten-free (GF) baking powder

1 teaspoon guar gum

Sieve all the ingredients into a bowl and mix well.




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