Are you looking for a gluten-free cake recipe without rice or corn? Try out this new recipe of mine – it uses wholegrain teff flour in addition to potato starch, so there’s a lovely toasty flavour of the teff but also a nice fluffiness from the starch. It makes a lovely moist cake with full of flavour, which you can adapt with the berries or fruits you are using. I have made this with raspberries and blueberries, but you can use also other berries or fruit like rhubarb or apples. If you haven’t got teff at hand, after the recipe there’s a list of things you can do to make this using other flou ..read more

Hot Cross Buns are an Easter tradition I have adopted during the nine years I have lived in the UK. I have not been keen on shopbought hot cross buns even prior to my coeliac disease diagnosis, I have found them too dry and dense. Funnily enough, now that I have experienced homemade gluten-free hot cross buns, I have grown to love them. I have now adapted my Finnish-style sweet bun (‘pulla’) recipe I have used in my Shrove Buns to make hot cross buns. The recipe uses my own mix of gluten-free flours due to my extra intolerances to rice, corn and GF oats. If you don’t share my intolerances, you ..read more

Ad:This post is part of my collaboration with Lovegrass Ethiopia who have gifted me some of their teff flour to experiment with. They will in turn share my content and gluten-free bread course on their page. My opinions are my own and I would use their products without the collaboration, too. I love their flour and company ethos and have used their products already for a couple of years, which actually brought this collaboration about. I am sure everyone loves pancakes, and when one needs to eat gluten-free, they are a great quick option for breakfast or lunch, or even dinner, as they are so v ..read more

When Pancake Day is celebrated in the UK to mark the start of lent, in Finland Shrove buns are eaten (Semlor in Sweden). They are cardamom buns filled with whipped cream and almond paste or jam depending on which part of Finland you are from. They are typically eaten as a dessert after having pea soup as a meal after being out sledding or going for an outing in crisp winter weather.  We don’t get snowy days typically here in the UK so I have had to settle for the shrove buns and of course I need to make them gluten-free as I am coeliac. Two years ago I posted about making my first gluten ..read more

Do you think any of these about gluten-free bread: It doesn’t taste nice It crumbles The slices are too small It tastes too sweet It doesn’t agree with my stomach even if it is gluten-free If you are struggling with gluten-free bread and still like to eat some, why not make your own! It is really not that difficult to make and I will give you five more reasons why you might give it a go! 1. You get the bread you want to eat You can make the bread any size and shape you want. If you want wholesome wholegrain or fluffy baguette with a nice crust, with a bit of practice and the right recipes an ..read more

Are you put off from eating out because you need to eat gluten-free? It can be so hard to separate the places that understand your needs from the ones that don’t. How I see it, you need to learn to date the places you want to eat in to see who is for real and who is just giving you a bit of lip service. We don’t want to cut out social life – or eating out – from our lives for fear of getting ill from gluten. To help you out, I want to share my strategy on how to find the gems and how to build the relationship with your favourite places so that you feel safe and relaxed when having a meal out ..read more

May is coeliac disease awareness month in the UK and I want to share my story so far. I hope this helps you to either cope with your own diagnosis or enable you to help someone else. I am not a medical professional and speak from my own experience and understanding – I hope you find this information helpful and I trust you speak to your own doctor if you want to discuss a medical diagnosis. Seek for formal diagnosis I was diagnosed with coeliac disease a couple of years ago. My diagnosis coincided with me burning out big time while I was trying to transfer to a new career. When I had the debil ..read more

I started baking gluten-free sourdough bread in July when I shared some of my tips on how to get started. Now I thought it’s time to share things I have learned, as they are something many of us gluten-free bakers will have found a challenge. The recipes I use are mainly from the wonderful gluten-free baking course by Naomi Devlin, which you can find here and unfortunately are not mine to share. I hope you still find my practical insights helpful on your journey with GF sourdough baking or even gluten-free baking in general. Why did my bread collapse? A question I see often asked in gluten-fre ..read more

On 5th February, Finland celebrates their national poet Johan Ludvig Runeberg with a dedicated almond flavoured cake. I had never done these, so adapted a version of my own from a Finnish gluten-free recipe by Valio. I want to share the recipe, as I think they turned out great and I am sure you might enjoy the crunchy bits of almond and sweet raspberry jam on top. If you are partial to a bit of alcohol in a bake, you can drench these in a sugar syrup with almond liqueur, cognac or rhum, or for non-alcoholic version flavour the syrup with a few drops of (bitter) almond extract. Originally I pre ..read more