Brazilian Cheese Bread – Pao De Quejo

A naturally gluten free bread that also makes a good pizza base? Yes please! 2/3 cup (160ml) milk 1/3 cup (80ml) neutral oil such as avocado oil 2 cups (450g) tapioca flour/starch 6 ounces (170 grams) of cheese (Cheddar, mozzarella) (vary this to your taste, both for cheese variety and amount) 2 eggs 1 tsp […]

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Haggis

Now that I have made you recoil in terror, here is how to make Scotland’s national sausage with ingredients available in the US. Yes, I called it a sausage, because that’s what it is! SPECIAL EQUIPMENT NEEDED meat grinder vacuum sealer vacuum bag sous vide setup OR large lidded pot INGREDIENTS 1 large onion, diced […]

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Marzipan

103g ground almonds (sweet almonds) 149g powdered sugar 1 tablespoon home made golden syrup 1/4tsp almond flavouring (bitter almond flavour) enough water to make a thick dough (add a very little water at a time) Sift together the first 2 ingredients so they are well combined. Add the golden syrup and almond flavouring and stir […]

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Mustard Sauce

This is a wonderful accompaniment to any roast poultry dish. Give it a go. 1 tablespoon dry mustard powder 1 tablespoon sugar 2 tablespoons cornflour (corn starch) salt to taste a little white vinegar 16oz milk Add the first 5 ingredients together and mix into a paste. Add the milk and apply low heat, stirring […]

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Gluten Free Pie Crust

I have been experimenting with gluten free pie crust / short crust recipes. The experiments have been quite demoralising as none of the recipes have produced a nice, short pastry. This recipe delivers. I have used it for pecan pie and for mince pies. I have doubled it without any worries. Two words of caution, […]

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Gluten free lemon poppyseed muffins

This recipe makes 12 regular sized muffins, or 6 giant ones. DRY INGREDIENTS 1 and 2/3 cups whole oats heaped 1/2 cup corn starch 1 teaspoon xanthan gum 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup white sugar 1/4 cup poppy seeds WET INGREDIENTS 2 eggs 1 cup lemon flavoured […]

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Carrot pudding

Here’s a recipe from Mrs Beeton from 1859 or so. It’s delicious. 1/2 lb. of bread crumbs (gluten free alt: mix of oats and corn flakes) 4 oz. of suet (or butter) 3/4 lb. carrot 1/4 lb. raisins 1/4 lb. currants 3 oz. sugar 3 eggs milk 1 tsp ground nutmeg Boil the carrots in […]

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Porridge Scones

Porridge is another name for cooked oatmeal. It’s easy to make, cheap, and is not too bad for nutrition. So, what do you do with all the leftover porridge? Here’s one answer, and it’s two recipes for the price of one! OVERNIGHT SLOW COOKER PORRIDGE Add oats to water at a 1:4 ratio, that is […]

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Gluten free blueberry muffins

When you have a load of nice local blueberries, one feels obligated to bake with them. DRY INGREDIENTS 2 cups gluten free flour (recommended: buckwheat, but use whatever you have on hand) 1 tsp xanthan gum (omit if your GF flour blend contains it already) 1 cup fresh, frozen or canned blueberries 1/3 cup granulated […]

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Gluten free flour blends

One of the frustrations with gluten free baking is that you suddenly have to deal with multiple different flour blends depending on what you are making. They usually involve ingredients that can be hard to come by or that are expensive. And let’s not get into how much more expensive the GF flour blends are […]

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