Ingredient: Salt

Crumble Topped Gluten Free Mince Pies

Blending your own flour mix can lead to the most authentic gluten-free baking.

This ‘pie crust’ recipe courtesy of Bob’s Red Mill uses a blend of two naturally gluten-free flours and a gluten-free starch.

Sorghum adds a subtle sweet taste to the pastry. The ancient grain millet adds a mild flavour and helps form a good crumb texture. Tapioca starch is extracted from the cassava root; it acts as a binding agent and stops the pastry crumbling.

Print Recipe
 Crumble Topped Gluten Free Mince Pies
We recommend batch cooking these beauties and freezing for the month ahead. Trust us, they will disappear quickly even amongst non coeliac friends and family!
Course Baking, Christmas
Servings
Pies
Ingredients
For the pastry
  • 85 g Sorghum Flour
  • 45 g Tapioca Starch
  • 30 g Millet Flour
  • 0.5 tsp Salt
  • 110 g vegetable shortening
  • 1 tsp White wine vinegar
  • 75 ml Water
For the filling and crumble topping
  • 1 jar Gluten free mincemeat
  • 25 g Ground almonds
  • 25 g flaked almonds
  • 25 g soft brown sugar
  • 25 g Melted dairy free spread
Course Baking, Christmas
Servings
Pies
Ingredients
For the pastry
  • 85 g Sorghum Flour
  • 45 g Tapioca Starch
  • 30 g Millet Flour
  • 0.5 tsp Salt
  • 110 g vegetable shortening
  • 1 tsp White wine vinegar
  • 75 ml Water
For the filling and crumble topping
  • 1 jar Gluten free mincemeat
  • 25 g Ground almonds
  • 25 g flaked almonds
  • 25 g soft brown sugar
  • 25 g Melted dairy free spread
Instructions
  1. In a food processor, combine the sorghum flour, millet flour, tapioca starch and salt.
  2. Add the vegetable shortening and blitz to a coarse crumbed texture.
  3. Sprinkle on the vinegar, and enough water to form a dough when pulsed.
  4. Gather into a ball, wrap in Clingfilm and refrigerate for 15minutes.
  5. Roll out between two sheets of clingfilm until around 3-4mm thick, cut out 10 circles using a fluted cutter.
  6. Place circles into a greased muffin tin, and top with a generous heaped teaspoon of mincemeat.
  7. Mix all the crumble ingredients together, and place on top of the mince pie.
  8. Bake for 20minutes at 180oC. Leave to cool.
  9. Enjoy your bake with a glass of mulled wine!
Recipe Notes

Gluten free baking tip: to avoid waste when blending different flours, seal the leftovers in an air tight bag and store them in your freezer!

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Semper Buckwheat & Teff Loaf with Homemade Almond Butter

Print Recipe
 Semper Buckwheat & Teff Loaf with Homemade Almond Butter
This Semper Gluten Free Buckwheat & Teff flour mix makes two quick and easy loaves. Perfect for breakfast with homemade almond butter. 
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Course Breakfast
Cuisine International
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 25 minutes
Servings
loaves
Ingredients
For the Buckwheat and Teff Loaf
  • 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
  • 450 ml Water at room temperature
  • 50 ml Rapeseed oil
  • 50 g Fresh yeast or 2 sachets of fast action dried yeast
  • 25 ml Honey or Agave Nectar
  • 1 tsp Salt
For the Almond Butter
  • 300 g Almonds
  • 1 Large drizzle Agave nectar To taste
Instructions
For the Buckwheat and Teff Loaf
  1. Prepare and weigh the loaf ingredients.
  2. Tip the bread mix into a bowl, and set aside about a tablespoon for later. Add the salt.
  3. Mix the yeast and agave nectar into the water. Pour into a well in the dry ingredients.
  4. Work together for about 3 minutes.
  5. Transfer to two greased 1l bread loaf tins. Even out with floured hands.
  6. Cover and leave to rise at room temperature until double in size (about 25 minutes).
  7. Brush with water, bake at 250 degrees for 30 minutes. Leave to cool and slice to serve. Why not freeze the second loaf for later?
For the Almond Butter
  1. Toast the almonds on a baking tray at 190 degrees for 10 minutes.
  2. Allow to cool and then add to a blender. Blitz! Every few minutes stop, and stir the mixture to ensure it gets evenly processed. Add the agave towards the end.
  3. Pour into a jar.
  4. Serve on the warm Buckwheat and Teff loaf!
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Gluten Free Vegan Triple Almond Easter Cookies

Print Recipe
 Vegan Triple Almond Easter Cookies
These cookies are packed with plant protein and bursting with almond flavour – the perfect healthy Easter treat.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
  • 2 cups Bob's Red Mill GF All Purpose Baking Flour
  • 1 cup Ground Whole Almonds
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1/3 cup Agave nectar
  • 1/3 cup Rapeseed oil
  • 1/3 cup Almond butter
  • 18 whole Almonds for decoration
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
  • 2 cups Bob's Red Mill GF All Purpose Baking Flour
  • 1 cup Ground Whole Almonds
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1/3 cup Agave nectar
  • 1/3 cup Rapeseed oil
  • 1/3 cup Almond butter
  • 18 whole Almonds for decoration
Instructions
  1. Preheat the oven to 160°C and line a baking tray with baking paper.
  2. Measure out your ingredients.
  3. Combine the flour, ground almonds, cinnamon and salt. Add the agave, almond butter and oil, add to flour mixture and blend.
  4. Roll into a ball shape and press into an oval. Press each cookie to flatten and decorate with the almonds.
  5. Bake for about 10-15 minutes, until cookie starts to brown a little.
  6. We like to eat ours with glass of chocolate oat milk!
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Gluten Free, Low Carb Apple & Oat Cheesecake

Print Recipe
 Gluten Free, Low Carb Apple & Oat Cheesecake
This is a recipe from our fellow gluten free bloggers at kochtrotz.de. Their 'Apfel und Quark Auflauf' uses Bob's Red Mill Oat flour, so we had to try it ourselves!
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Slices
Ingredients
  • 1 medium Unwaxed lemon zested and juiced
  • 4 medium Free-range eggs
  • 50 g Stevia
  • 50 g Coconut blossom sugar We got ours from nutriseed.co.uk
  • 500 g Quark
  • 1 pinch Salt
  • 2 tsp Baking powder
  • 80 g Bob's Red Mill Oat flour
  • 3 medium Cooking apples
Course Dessert
Cuisine German
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Slices
Ingredients
  • 1 medium Unwaxed lemon zested and juiced
  • 4 medium Free-range eggs
  • 50 g Stevia
  • 50 g Coconut blossom sugar We got ours from nutriseed.co.uk
  • 500 g Quark
  • 1 pinch Salt
  • 2 tsp Baking powder
  • 80 g Bob's Red Mill Oat flour
  • 3 medium Cooking apples
Instructions
  1. Juice and zest the lemon.
  2. Whisk the eggs, stevia and coconut sugar in a mixer for 5 minutes until pale and thick.
  3. Meanwhile, line a circular cake tin and peel, core and slice your apples.
  4. Add the flour, quark, baking powder, lemon juice and zest into the egg mixture and continue to whisk for a further 3 minutes.
  5. Place a layer of apple segments in the base of your tin, top with the batter, then with another apple layer. Sprinkle with coconut sugar and bake for 35 minutes at 180 degrees.
  6. Enjoy!
Recipe Notes

Click here to see the original recipe.

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Gluten Free Spiced Sweet Potato Pie

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 Gluten Free Spiced Sweet Potato Pie
A twist on the classic pumpkin pie. We used sweet potato in this delicious gluten free bake, it's easier to find in the UK and tastes that little sweeter than the original.
Course Dessert
Prep Time 60 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the pastry
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 180 g Chilled Butter
  • 6 tbs Ice Cold Water
  • 1 pinch Salt
For the filling
  • 500 g Sweet Potato
  • 125 g butter
  • 200 g Soft Light Brown Sugar
  • 125 ml Condensed Milk
  • 2 eggs
  • 1 tsp Mixed Spice
  • 1 tsp Cinnamon
  • 1 tsp Vanilla essence
Course Dessert
Prep Time 60 minutes
Cook Time 60 minutes
Servings
slices
Ingredients
For the pastry
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 180 g Chilled Butter
  • 6 tbs Ice Cold Water
  • 1 pinch Salt
For the filling
  • 500 g Sweet Potato
  • 125 g butter
  • 200 g Soft Light Brown Sugar
  • 125 ml Condensed Milk
  • 2 eggs
  • 1 tsp Mixed Spice
  • 1 tsp Cinnamon
  • 1 tsp Vanilla essence
Instructions
For the pastry
  1. Add the gluten free flour and salt to a large mixing bowl and combine. Add the diced chilled butter and work in gently with a fork. Bring together with as much cold water as you need to form a dough.
  2. Transfer the dough into a piece of plastic wrap and chill for 30 minutes. Roll out between two pieces of cling film and transfer to line your pie dish.
For the filling
  1. Boil the sweet potato whole in skin for 40 to 50 minutes until soft. Run cold water over the sweet potato, and remove the skin.
  2. Preheat oven to 180 C.
  3. Break apart the sweet potato in a bowl. Add the butter, and mix well with mixer. Stir in sugar, milk, eggs, mixed spice, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into prepared pastry base.
  4. Bake in the preheated oven for 55 to 60 minutes, or until knife inserted in centre comes out clean. Serve with a dollop of cream.
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Gluten-free Penne rigate “Le Veneziane” with asparagus

Print Recipe
 Gluten-free Penne rigate "Le Veneziane" with asparagus.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 250 g Le Veneziane Penne
  • 500 g of asparagus
  • 1 Tbsp olive oil
  • 1 small onion
  • 150 g cooked ham cut into cubes
  • 1 glass of white wine
  • 1 Tbsp Salt
  • grated parmesan cheese
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 250 g Le Veneziane Penne
  • 500 g of asparagus
  • 1 Tbsp olive oil
  • 1 small onion
  • 150 g cooked ham cut into cubes
  • 1 glass of white wine
  • 1 Tbsp Salt
  • grated parmesan cheese
Instructions
  1. Clean the asparagus and boil it in salted water. Once cooked, drain and cut into small pieces.
  2. Chop the onion and fry in some olive oil until slightly golden in colour.
  3. Add chopped ham to the onions and stir it, add the white wine and cook to reduce by half.
  4. Take a large pot, fill it with water and bring to a boil. When the water boils add the salt, cook the pasta as per instructions on the packet.
  5. Once pasta is cooked, drain and pour into the pan with asparagus and ham mixture.
  6. Serve straight away with some grated parmesan cheese on top. "Bon appetit!"
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Gluten Free Oat Muffins

Print Recipe
 Gluten Free Oat Muffins
Course Desert
Servings
Muffins
Ingredients
  • 100 g Brown Sugar
  • 120 ml Vegetable Oil
  • 90 g Bob's Red Mill GF Quick Oats
  • 1 tsp Vanilla Extract
  • 240 ml Plain Yogurt
  • 1 tsp Baking Soda
  • 120 g Bob's Red Mill GF All Purpose Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan Gum
Course Desert
Servings
Muffins
Ingredients
  • 100 g Brown Sugar
  • 120 ml Vegetable Oil
  • 90 g Bob's Red Mill GF Quick Oats
  • 1 tsp Vanilla Extract
  • 240 ml Plain Yogurt
  • 1 tsp Baking Soda
  • 120 g Bob's Red Mill GF All Purpose Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan Gum
Instructions
  1. Preheat oven to 180°C. Lightly grease a 12-cup muffin pan or use foil liners; set aside.
  2. 

In a blender container, grind gluten-free quick oats until the consistency of oat bran. Measure 90g and set aside.


  3. In a large bowl, beat together the egg, brown sugar, and oil. Stir in the oat bran and vanilla.
  4. In a separate bowl, mix together the yogurt and baking soda; set aside.


  5. Sift together the gluten free all purpose flour, baking powder, salt, and xanthan gum. Add to the egg-sugar mixture alternately with the yogurt mixture.


  6. Fill the muffin cups and bake for 20-25 minutes, until the muffins are lightly browned. Remove from the pan and cool on a wire rack. Makes 12 muffins.
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Gluten Free Vanilla Choc Chip Tray Bake

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 Vanilla Choc Chip Tray Bake
By popular demand, here is the recipe for our Vanilla Choc Chip Tray Bake that we often sample at shows. Courtesy of Glutenfree4kids, do check out their website www.glutenfree4kids.com
Course Dessert
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
squares
Ingredients
  • 150 g Unsalted butter at room temperature
  • 175 g Caster sugar
  • 3 medium Free-range eggs
  • 1 tsp Vanilla essence
  • 140 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Salt
  • 50 ml Buttermilk
  • 75 g Chocolate chips
Course Dessert
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
squares
Ingredients
  • 150 g Unsalted butter at room temperature
  • 175 g Caster sugar
  • 3 medium Free-range eggs
  • 1 tsp Vanilla essence
  • 140 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 1.5 tsp Baking powder
  • 0.5 tsp Salt
  • 50 ml Buttermilk
  • 75 g Chocolate chips
Instructions
  1. Preheat the oven to 170 oC. Brush a rectangular baking tin measuring 20cm x 30 cm with a little vegetable oil.
  2. Cream the butter and sugar until pale and light. Gradually add the eggs, bit by bit, beating vigorously in between each addition. The mixture should look like mayonnaise.
  3. Add the vanilla essence, followed by the flour, baking powder, salt and buttermilk. Mix gently to combine.
  4. Pour the batter into the greased tin and scatter the chocolate chips on top.
  5. Bake for 20 – 25 minutes until well risen and golden.
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Gluten Free Chocolate Buttermilk Cupcakes

Print Recipe
 Gluten Free Chocolate Buttermilk Cupcakes
Course Desert
Cuisine International
Servings
Cupkakes
Ingredients
  • 3/4 cup GF 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened
  • Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted butter
  • 6 Tbsp Buttermilk
  • 1 Egg White
Course Desert
Cuisine International
Servings
Cupkakes
Ingredients
  • 3/4 cup GF 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened
  • Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted butter
  • 6 Tbsp Buttermilk
  • 1 Egg White
Instructions
  1. Preheat oven to 350°F. Line muffin tin with paper liners.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt, set aside.
  3. Combine cocoa powder and hot water in
  4. the bowl of a mixer and whisk until a thick paste forms.
  5. Add egg and egg white and mix to combine.
  6. Add melted butter and buttermilk and whisk until smooth.
  7. Add flour mixture and mix to combine.
  8. Portion batter into prepared muffin tin.
  9. Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17–20 minutes.
  10. Let cool completely (about 30 minutes) before frosting.
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