This is where you can add and share a recipe. The only requirement is that it includes some gluten-free flour in the ingredients. Make sure that they are tagged as gluten-free where they exclude wheat, oats, barley , spelt and rye - but you can still include oats certified as gluten-free in a strictly GF recipe. We'll separate them into categories so that you can go straight to the section you need.
To add a recipe, go to your My Shipton Mill page and follow the instructions. Put "gluten-free" in the title - we will then look over the recipe and make sure it appears in the right place.
I was given a friand tin for Christmas one year and I thought that the oval shape for little cakes was delightful. They will however taste just as good as small cakes cooked in a muffin tin. This recipe has been adapted as gluten free but are enjoyed by all, as they are a real treat.
Added by: Juliet Collis
Who doesn’t love pancakes? From kids to their parents – and grandparents – everyone is a pancakes fan. When we say everyone loves pancakes, we mean EVERYONE! even those of you following a gluten-free diet.
Added by: Greg Macalla
Very simple to make. A delicious Breton variety of the traditional French crepe made with buckwheat flour, usually for savoury fillings. With a grand daughter with dairy intolerance, it's always a challenge to come up with "something different". These disappeared rapidly with a ham/goat's cheese filing, topped off with a fried egg.
Added by: David Adsett
This is similar to a carrot cake, but so much better! With its spices and distinctive deep flavours of the teff flour, Palmyra nectar and the nutty cold pressed rapeseed oil, it’s a delightfully warming cake. The pumpkin purée keeps it scrumptiously soft while studded with lightly toasted crunchy walnuts and juicy sultanas (seedless golden raisins).
Added by: henscleancakes
This is a 'cheffy' deconstructed version where the crumb and fruit are cooked separately and come together on the plate, making it a special dessert for example at a supper party or Sunday lunch with family and friends. The crumble can be made granola-style with a handful of gluten-free oats added to the flour, and can also be made with no added sugar. Delicious served warm, hot or cold, with a dollop of cream, natural yoghurt or custard. The choice is yours!
Added by: Catherine Evans
Tags: Gluten Free
A quick and easy recipe for perfect GF scones every time
Added by: tom
This really easy quick recipe is great for those who are wheat intolerant. As it is made rather like a cake and does not use yeast, there is no waiting around for it to rise. The seeds give a granary bread texture to it and it can be used to make sandwiches or toasted with melted cheese just like normal bread. This is a regular for my childrens' lunch boxes and it is especially handy for those whose schools have a nut ban.
Added by: E11ie
This recipe makes a wonderful moist cake but due to the type of ingredients it does require a food processor! I regularly include this healthy cake in my chidren's lunch boxes. It keeps for a week in the fridge and any dried out crumbs may be served with icecream or part of a custard style desert, so there's no waste!
Added by: E11ie