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Recipes

We don’t just supply your Gluten Free Ingredients, we love to suggest ways that you can use them! We’re always adding new ideas and love to hear about our customer’s own creations.

Latest Recipes

Shortbread

Shortbread

Lightly grease a 7” round sandwich tin.Weigh the flours and sugar together into a bowl and mix thoroughly. Add the vanilla essence.Rub in the margarine until the mixture resembles fine breadcrumbs. You can use a sharp knife to do this, or even a fork, or simply by...

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Rich Fruit Cake

Rich Fruit Cake

Grease and line a 19cm (7.5”) round cake tin with double thickness greaseproof paper.Weigh all the ingredients into a mixing bowl and beat with a large spoon until well mixed (4-6 mins).Place the mixture into the prepared tin and smooth over with the back of a wet...

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Rhubarb Crumble

Rhubarb Crumble

Preheat oven to 200°C/400°F/Gas Mark 6. Prepare and grease an ovenproof dish.Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways and toss with the sugar and cornflour. Add the rhubarb to the prepared dish. Alternatively you can leave the rhubarb to...

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Rhubarb & Strawberries Crumble

Rhubarb & Strawberries Crumble

Preheat oven to 200°C/400°F/Gas Mark 6. Prepare and grease an ovenproof dish.Chop the rhubarb into 3cm pieces, halving any thicker pieces lengthways and toss with the sugar and cornflour. Add the rhubarb to the prepared dish. Alternatively you can leave the rhubarb to...

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Pumpkin & Potato Pasties

Pumpkin & Potato Pasties

Weigh out the flour and salt into a bowl and rub in the butter/margarine until it resembles breadcrumbs.Add 5 – 6 tbsp of cold water to bring the mix together. The pastry dough will look and feel like there is too much water in it, but this is fine. For best results...

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Profiteroles

Profiteroles

Weigh the margarine into a saucepan with the water. Heat until the margarine is melted then bring to the boil.Remove from heat and quickly tip in the flour all at once. Beat vigorously with a wooden spoon until the paste forms a ball, leaving the sides of the saucepan...

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