Denise's Gluten Free Blog

There is nothing quite like fresh scones. Do them justice and eat them on the day of baking!

This is an easy recipe to put together. I find it handy to make pastry in large amounts and then divide it into 450g (1lb) balls and pop into the freezer in plastic bags until I need it. The pastry freezes really well and will thaw out overnight. The recipe here is for a tray bake, but alternatively, you can grease eight individual loose-bottomed tartlet tins to make individual tarts, as shown in the photo.

This savoury loaf is a recipe from a lovely lady in Brittany. It is a wonderful accompaniment to a glass of chilled white wine with friends.

Florentines are the best way to finish off a heavy meal, with a very strong coffee. Although I do cheat sometimes, and have them as a morning snack with a glass of milk. Don’t let the reshaping step put you off. These taste so good, that misshapen Florentines will be forgiven!

This is a great base cookie recipe and the condensed milk helps to make a lovely, gooey, chewy cookie. You can substitute the chocolate and nuts with fruit of your choice.

Ah the secret ingredient! Beetroot is one of the best-kept secrets in baking. Give these moist chocolate brownies a whirl, you won’t be disappointed. Just remember to buy the precooked, vacuum-packed beetroots, not the jar of pickled beetroot in vinegar!

A French classic that is great fresh out of the oven, or the following day, cold or reheated.

A perfect Autumnal treat, this softly spiced gingerbread is a delicious gluten free version of Connie, our bakery manager, mum’s original gingerbread recipe!

Granola is great for brunch and there is nothing as nice as a bowl of homemade granola in the centre of the table with some fresh fruit, natural yogurt and some local honey for a relaxed Sunday get together. Do check that your coeliac is happy to eat pure oats before serving.

A perfect savoury treat for an Autumn day!
Marcel Proust has a very famous description of asparagus in his In Search of Lost Time, where he talks of their ‘rainbow loveliness, which is not of this world!’ We hope that Proust approves of our use of asparagus in this recipe.