We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

#gfshiptonmill

We'd like to welcome you to our new gluten-free tab, where we'll be featuring articles from guest writers, adding seasonal features and offering technical baking tips.

You don't have to be strictly gluten-free to enjoy these pages, everyone can explore and enjoy the variety encompassed in our gluten-free range. However if you are coeliac, we're aiming to create a growing selection of things to bake that exceeds anything you can buy in the shops.

 

Natural Kitchen Adventures by Ceri Jones

A look at how to eat well, while keeping it seasonal and local, with Natural Chef, Ceri Jones.

Added by: gfshiptonmill


Talking Clean Cakes with Henrietta Inman

Henrietta's lovely book, Clean Cakes, is full of imaginative ingredients all beautifully put together - and they’re good for you! We asked Henrietta why her cakes are Clean?

Added by: gfshiptonmill


Fermenting makes everything better

We're delighted to feature a guest article by Naomi Devlin, whose inspired approach to blending gluten-free flours for flavour, texture and nutritional content provides something for everyone who takes an interest in successful and creative gluten-free baking. We've invited her to write about why fermenting our grains and flours is better for us, and she's responded with an up-to-the-minute article, and a buckwheat pasta recipe from her book River Cottage gluten free for you to try.

Added by: Naomi Devlin


Gluten-free Binders

Binders to help your doughs and batters hold together, creating a similar result to using wheat flour. There are several that we've tried with our gluten-free flours, and with a bit of tweaking here and there, and even a little blending of 2 or more binders together, you can get some very good results.

Added by: gfshiptonmill


Converting recipes to gluten-free

Gluten is a fundamental part of most Western baking, so learning to bake without it requires a different approach. Like most things, experience plays a big part in successfully converting recipes to gluten-free, so we'd like to share our experience with you.

Added by: gfshiptonmill


#gfshiptonmill recipes

We have been working hard to bring you a selection of recipes that have been designed to work with our gluten-free flours and which will give you great result every time.

The most popular are listed below.

Or click here to find the full selection and start exploring ...

 

Gluten-Free StollenGluten-Free Stollen
Gluten-free marzipan lovers can join the feasting with this version of traditional, yeasted German Christmas bread.
Gluten-Free Lemon & Pistachio BiscuitsGluten-Free Lemon & Pistachio Biscuits
Super easy to make, you can do them in advance and refrigerate for up to 3 days - just cut as many cookies as you want to bake from the chilled dough log and they'll be freshly baked every time.
Gluten-Free Apple TartGluten-Free Apple Tart
This apple tart takes a tad longer to prepare due to cooking and pureeing the fruit prior to baking, but it produces a lovely smooth tart with a good flavour, and looks really good if you leave red skins on the sliced apples for decoration - only if you're using organic fruit though.
Gluten-Free Rice, Maize and Chia Seed SconesGluten-Free Rice, Maize and Chia Seed Scones
Stick with the method in this recipe - if you haven't made it before and you're expecting a nice soft scone dough to cut rounds from, it will surprise you! Instead of a soft dough it makes a sticky disc that you smooth with an egg and milk mixture and your fingers, the addition of chia gel turns the mixture into lovely scones with a good flavour.
Gluten-free Victoria SpongeGluten-free Victoria Sponge
Gluten-Free version of a classic, great to share! Gluten-free flour can have a 'dry' mouth feel, but using the tried and tested Victoria Sponge recipe with our blend produces a good result.
Gluten-free SconesGluten-free Scones
Makes 6 triangular scones - perfect with lashings of clotted cream and homemade jam.
Gluten-free Simnel CakeGluten-free Simnel Cake
We developed a Simnel cake using 50/50 gluten-free sorghum and millet flour instead of wheat flour.
Sweet White Rice & Millet Popovers with CherriesSweet White Rice & Millet Popovers with Cherries
The sweet white rice and millet flours, together with the high egg content in this recipe produce a rich, custard-like interior to these delicious batter puddings, best served and eaten whilst still warm.