Classic Sponge Cake – gluten free

Classic Sponge Cake – gluten free

I recently made this GF sponge cake for my husband’s birthday. It turned out light & fluffy and you’d never know it was gluten free.

It’s so easy aswell. I have had a few baking disasters recently so I wanted something fool-proof!

Recipe is adapted from Rachel Allen

What you need:

3 eggs, separated
225g Caster Sugar
90 ml cold water
140g Plain Flour ( I used Dove’s Farm)
1 tsp Baking Powder (I used Dr Oetker)
1 tsp Xantham Gum (I used Dove’s Farm)

250ml Whipping Cream
Punnet of Strawberries
Strawberry Jam

This is how we do it:

1. Whisk the egg yolks and sugar together for 2 mins
2. Add the water and whisk for 5 mins until creamy in texture
3. Fold in the flour (sieved), baking powder and Xantham gum
4. In another bowl, whip the egg whites until the form stiff peaks
5. Fold the egg whites into the cake batter gently
6. Divide into two 20cm baking tins (greased)and cook at 180C from 17-20 mins until golden brown
7. Once they are out of the oven, leave to cool in the tin for around 10 mins. Then, turn out to cool on a wire rack
8. Coat one half of the cake in jam and the other in whipped cream. Cover the whipped cream half in chopped strawberries and Voila!


Dunnes Stores launch GF Breaded Chicken & Fish

Dunnes Stores launch GF Breaded Chicken & Fish

You may or may not have noticed that Dunnes have completely upped their game and are now doing breaded chicken and fish gluten free!


They’ve been on special since they launched at €3.99 for a pack of two. I’ve tried the Plaice (pictured) and the Kiev so far which were both yum and a nice treat to have in the freezer.


Well done Dunnes, the Coeliacs of Ireland salute you.

Now, if someone could just make me a decent sausage roll…

Flourless Chocolate Brownie Cake with Caramel Almond topping

Flourless Chocolate Brownie Cake with Caramel Almond topping

I found this GF recipe recently in the Sunday Times magazine. The result is a delicious, moist and dense brownie cake with a lovely touch of sweetness and gooeyness in the topping.

Give it a go, you won’t be disappointed.

What you need:

For the Topping, upside down cake style
85g Flaked Almonds
80g Butter
80g Brown sugar

For the Brownie mix

150g Dark Chocolate (I used Aldi’s Moser Roth)
250g Butter
6 Eggs
175g Caster Sugar
100g Ground Almonds

This is how we do it

1. Spread the flaked almonds on a baking tray and toast in the oven for around 4 minutes @ 170C
2. Remove from the oven and scatter on the bottom of a fully lined standard springform cake tin.
3. Make your caramel by melting the butter on a low heat and adding the sugar once it is fully dissolved. Stir the mix and leave simmering for a few minutes, stirring occasionally. Once the caramel is thickened and coats the spoon you are ready to rock.
4. Spread the caramel sauce evenly over the flaked almonds
5. For the brownie mix – Melt the butter and the chocolate together in a bain marie
6. While the mix is melting, beat the sugar and eggs together until pale and fluffy
7. Combine the two mixes together and fold in the ground almonds
8. Pour the brownie batter over the caramel and bake for 35-45 minutes @ 170C. The cake is done when the top is firm.
9. Allow the cake to cool before removing from the tin and slicing

I love this cake with ice cream but it would be equally good with cream!

Easy & Comforting Cottage Pie

Easy & Comforting Cottage Pie

I don’t think you can beat a cottage pie.  This is a tried & tested recipe I use on a regular basis with some gluten free substitutions. Served with a green salad, this recipe will serve 6-8 depending on your portion sizes. You’ll need a large pie dish for this one . For an extra special kick I add some chili sauce to the meat and garlic butter to the mash.

What you need:

 For the mash

 8 medium potatoes

25 g Butter (I substituted 10g of the butter with some home made garlic butter)

200-250ml Milk

 For the pie filling

1kg Good Quality Mince (2 454g packs you would get in the supermarket)

4 Carrots, diced

3 Celery sticks, diced

1 large Onion, diced

2-3 Garlic cloves, smashed

1 small glass of red wine

1 tbsp Tomato Puree

700ml Beef stock (I use Knorr GF stock)

3-4 tbsp Worcestershire sauce (I use the GF Tiger Tiger one)

2 tbsp of hot sauce (I use Thai Gold Sriracha sauce)

3 tbsp GF plain flour (I use Doves farm)

Mixed herbs, Thyme and Salt & Pepper to taste.


This is how we do it

1. Sauté the mince until brown. I use around 2 tbsp of rapeseed oil for this.

2. Add the carrots, celery, onions and garlic and leave to cook and soften for 10 minutes.

3. Next, add the flour and tomato pureé, again leave to cook for 10 minutes on a medium heat.

4. Add the wine and mix. Once the wine has reduced a little, add the stock, Worcestershire sauce, chilli sauce and herbs to taste. Herb wise – I go with around 2 tbsp of mixed terms, 2 of thyme and salt and pepper to taste.

5. Cover the mixture and leave to simmer for around 30 -45 minutes, checking  and stirring frequently. You’ll know it’s ready when the gravy has thickened and covers the meat.

6. While this is happening, make your mash by boiling peeled potatoes and mashing together with milk and butter. Season to taste.

7. Cover the meat with the mash, making some trails with your fork along the top.

8. Cook at 180C for around 30 minutes until the top is browning.

Gluten Free Orange and Almond cake

Gluten Free Orange and Almond cake

This cake is really moist and is great to bring as a dessert to parties as it feeds so many.

The topping is optional as it tastes lovely on it’s own. You need a couple of hours to make this cake so make sure you allow time.

I saw Tom Kerridge makes this on Sunday Brunch and had to try it!

You will need

3 large oranges

300g Ground almonds

300g caster sugar

2 tsp baking powder

1 tsp all spice/cinnamon

7 medium eggs


Optional topping:

1 tub marscapone cheese

Juice  and zest of one orange

2 tbsp icing sugar

2 tsp orange flavouring (if you have it)

Handful of pistachios, roughly chopped


This is how we do it

  1. Place the whole oranges in simmering water and leave for around 1.5  – 2 hours until they are completely soft
  2. Take them out of the water to cool, then slice in half and remove any pips. Chop to form an orangey pulp in a food processor
  3. Weight the pulp and use only 450g, anything more can be discarded
  4. Mix the orange with the dry ingredients and beat in the eggs to form a smooth batter
  5. Bake in a standard cake tin @ 160C for about an 1 hour 15 mins. You will need to cover it half way through with foil to prevent burning.
  6. You can serve warm with ice-cream or cream or it’s delicious served cold with a cuppa.
  7. If you want to make the topping, beat the ingredients (keeping the nuts and some zest aside) together until light and fluffy.
  8. Garnish  with the pistachios and a little orange zest
  9. Bob’s your Uncle!

Gluten Free Madrid

Gluten Free Madrid

This post is a long time coming seeing as I was in Madrid last October, whoops! That’s what buying and renovating a house will do to you.

Madrid is a lovely city and you’ll have a great time there. You’ll also get loads of yum GF food you lucky duck.

As I’ve posted before, Spain do gluten free very well and most places are knowledgeable even if there is nothing specifically GF noted on the menu.

Here are some of the places  I ate while in Madrid that I would recommend:

Tapas: We visited La Concha Taberna which has a GF tapas menu. It’s right in the middle of everything in La Latina

Typical Spanish food: Look no further than El Arrozal . It was really quiet when we were there but the food was good and GF is noted on the menu. Situated in Playa Mayor.

Italian: Yes, I know but for coeliacs sometimes you just need to go somewhere you know you can eat!! Danicola is super handy, just off Gran Via.

CAKE: You have to visit Celicioso just off Gran Via. Everything in this bakery is gluten free. It’s most sweets but they do some bread you can buy and take away. Get in for some coffee and cake.

Guilty pleasure: A GF Big Mac in McDonalds, it has to be done.


Gluten Free hot chocolate puddings

Gluten Free hot chocolate puddings

I got some snazzy new ramekins for Christmas so I put them to good use this weekend.

These hot chocolate puddings are brilliant because you can make them in advance and then cook just before serving. I also find they keep well in the fridge for a day or two if you have some leftover.


What you need:

200g  GF Dark Chocolate (I use Aldi’s Moser Roth 70% Cocoa for these)

75g Butter

40g Plain GF Flour (I use Dove’s farm)

75g Demerera brown sugar

4 eggs


This is how we do it:

  1. Melt the chocolate and butter together bain-marie style over a simmering pan of water
  2. While these are melting, mix the flour, eggs and sugar together
  3. Once the chocolate/butter combo is fully melted, add to the flour mix and stir thoroughly to combine
  4. Grease six ramekins with butter and half fill with the chocolate mix
  5. These only take 10 minutes to cook so refridgerate until you need them
  6. When you’re ready to serve, heat your over to 200C and cook them on a baking tray for 12 minutes exactly. It’s important they go in to a fully heated oven.
  7. If you like them a little firmer, you can leave in a little longer but 12 minutes will leave a lovely gooey centre
  8. Serve with cream/ice cream and raspberries

Super easy gluten free pancakes

Super easy gluten free pancakes

My husband makes these for me the odd Sunday for a treat, ledge that he is. It’s a really easy recipe that never fails – using gluten free flour doesn’t make one bit of difference.

What you need:

300ml Milk

100g Plain GF flour (we use Doves Farm)

2 Eggs

This is how we do it:

  1. Mix all three ingredients in a bowl and beat until well combined
  2. Using a ladle, add a ladleful of pancake batter to a hot, oiled frying pan. Make sure the pan isn’t drowning in oil or else this will make your pancake oily.
  3. Give it about 40 secs/1 min and then flip over to brown the other side for the same amount of time
  4. Voilá – you got yourself a delicious pancake
  5. Repeat until your mix is gone – you’ll get around 8 pancakes from this mix

Filling wise, I like to go with a traditional squeeze of lemon to start. I also love spreading some nutella & sliced banana on these babies.

For the ultimate indulgence – bacon, guacamole and some fresh tomato salsa is my absolute fav.

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