This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Gluten Free (GF) Teff Loaf for a Bread-maker - I find that this loaf is better in the bread-maker compared to my efforts in the oven. This does only make a small loaf but this bread is so much better fresh...I always eat more on the day it's made, particularly if it is still warm! I personally think teff makes a tasty loaf...so many gluten free loaves are rather bland!
These baguettes are delicious on the day they are baked, a good crispy crust and moist crumb inside, great for sandwiches. I use a brown rice flour based sourdough starter which I keep in the fridge and refresh twice a week. There are plenty of websites which describe how to make this type of starter. This recipe also includes a little teff flour for extra flavour, but if this isn't available then increase the quantities of the other flours accordingly.
The gluten free bread of our dreams! This Whole Grain Gluten Free Artisan Bread recipe is soft and chewy on the inside with a nice crusty exterior. Made without starches, eggs, or dairy!
I have been making sourdough bread with pure spelt and pure rye for years, but I've discovered you can make an unexpectedly tasty sourdough bread with Shipton Mill's gluten-free bread flour.
Gluten-free and dairy-free pancakes. It takes less than 15 min to make! For 2 people but can be scaled up proportionally for more people without any issues.
A delicious and nutritious healthy breakfast bake - like having dessert for breakfast, but without the need to feel guilty! Vegan, gluten-free and oil-free, to cater to a wide range of dietary requirements.
It's impossible to buy organic gluten (and lactose) free bread , so it has been well worth persevering to find a reliable, delicious recipe for an organic loaf. Not only does it have the added benefit of being free from the long list of additives found in commercial gluten free products, but there is also no xanthan gum, which is so often found in home baked gluten free bread machine recipes.
These are a traditional Indian bread, perfect with Chilli Paneer or Dal. A great alternative to rice. This recipe is gluten free. It taste great and is a nice light texture, though it doesn't always puff as much a wheat Puri.
A delicious and easy banana bread recipe. So easy to pull together and best eaten when slightly warm. Ours doesn't last long in our house, we use it for breakfast, packed lunch and after school snacks. Ripe bananas work the best.
With friends and family with coeliacs disease or a gluten intolerance I wanted to devise a recipe that everyone could eat. These cookies are so moorish, like a little rocky cake, they are crunchy and chewy with a fruit pop! They can also be dairy free if you substitute the butter for coconut oil, happy days.
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.
Deliciously gooey chocolate brownies, made with chestnut flour, so that they can be enjoyed by those restricted to gluten-free foods as well as those who are not.
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.
Gluten-free marzipan lovers can join the feasting with this version of traditional, yeasted German Christmas bread. Made using Shipton Mill bread mix flour, it is enriched with ground almonds and bejewelled with cranberries and apricot pieces soaked in port.
With mixed vegetables and tahini and dressing. Some of the best pancakes in the world are made from buckwheat flour. They are really crisp and easy to make. This colourful dish is great for a vegetarian meal.
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. They keep really well in an airtight tin if they're not scoffed at first sitting.
This simple, versatile cake looks stunning if made with young, pink new rhubarb that comes into the shops in January. The rhubarb can be substituted with blueberries , raspberries, plums or strawberries if you would like to vary things a bit.
Makes 6 large muffins: you can make these at any time of year using frozen raspberries, but using fruit in season make deliciously fruity muffins with a lovely citrus burst in the mouth, and the ground almonds add richness and moistness without making the result too heavy. These went down very well in the office at Shipton Mill!
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. The gluten-free pastry can be made in advance and kept cool in the fridge for up to 3 days.
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.
These are delicious in summer served outdoors with fresh fruit and yoghurt, or crushed summer berries and maple syrup. Make them in winter leaving out the blueberries, and turn them into something more substantial for Sunday mornings - serve them with grilled bacon and maple syrup, garnished with a slice of orange, Martha's Vineyard style. Makes around 5/6 American style pancakes
Make these light and moist muffins with your local apples in October. If you have organic apples with red skins, wash and leave the skin on before chopping them so that the red skins can be glimpsed inside the muffins. Makes 6 moreish muffins using tin with hole measuring 50cm x 50cm
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. Load it up with berries and edible flowers for a really pretty tea party.
Makes 6 triangular scones - perfect with lashings of clotted cream and homemade jam. This 'mud pie' method really works, you need to get your fingers wet with the egg-and-milk mixture to make a perfect smooth finish - but don't flatten the dough too much. You'll be rewarded with a proper scone that can be split apart, and the addition of the ground almonds gives them a lovely rich texture.
This pastry is truly 'short' and very yummy. Follow the method and make sure the dough is well chilled and rested before rolling out. Using cling film to encourage it into position means that the lovely soft dough will stay together - it really helps! But if you do find a couple of holes or cracks, just push them back together with your fingers.
We developed a Simnel cake using 50/50 gluten-free sorghum and millet flour instead of wheat flour. It came out very well, the middle layer of marzipan sank quite a lot but the cake was lovely and moist and chewy, and it couldn't be told apart from an Easter cake made with wheat flour - everyone can enjoy a slice! Decorate it with a few primroses, tiny chocolate eggs and some little chicks.
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. You can take this idea either way - try making savoury Yorkshire puddings by leaving out the sugar and serving with a traditional roast dinner, or change the fruit filling to chunks of eating apple and spice it up with a bit of clove and cinnamon... let us know what you make of it!
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.
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).
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!
A delicious, light, crumbly, melt-in-the-mouth pastry - not just for the Gluten Free! If you enjoy making your own gluten-free blends from our range of flours, try starting your pastry experiments with this recipe: millet has a good magnesium content and the flour is lovely and creamy, and blending it with ground almonds and potato starch is a real winner.
If you use a longish 25x10cm loaf tin, together with a baking sheet for a lid in this recipe, you'll get light loaf, delicious toasted and great with savoury toppings. Using a baking tray for a 'lid' converts your tin into a 'Pullman Loaf' tin, so called because the long narrow shape resembles a train carriage, and makes lots of slices for sandwiches. The lid helps to keep the steam in and preventing it from drying out whilst baking, and the loaf rises to fill the rectangular shape giving you the perfect slice every time.
Makes 18 mini madeleines. This recipe is based on the traditional Italian Castagnaccio cake with pine kernels and fresh rosemary, which was eaten a lot during WW2 in northern Italy when wheat flour was in short supply and chestnut flour was considered a poor alternative. We've adapted it to make mini madeleines with the unusual combination of rosemary and cranberries. They can be an acquired taste - particularly if you're used to traditional French madeleines which use egg white as a raising agent and icing sugar to sweeten which makes a very light, sweet mouthful - this healthy version is chewier with only a little sugar, and the chestnut flour is high in protein. Tip: 9-hole silicone moulds with the firm wire surround are easy to handle and the madeleines release easily
Moist and packed with flavour - these muffins are a real treat. Using vegetables in your cakes and muffins is a healthy option that adds flavour, colour and fibre to your recipe. Niki Segnit's Flavour Thesaurus describes toasted walnuts as having a 'hint of nicotine bitterness'; we've chosen to team them with earthy beetroot in this recipe (the recipe doesn't say toast the walnuts as the combined flavours work well without) and it works really well. The courgette provides a lovely succulent background, and the orange adds a final citrus burst. With all these flavours all you need is our white rice flour to provide the perfect base for a vegetable, fruit and nut muffin feast.
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!
If you have a sensitive gut you may find it difficult to find a loaf that suits you - the mixture of seeds and flours are rich in nutrients and flavour and texture to the bread, but are gluten free.