Adapted from MaryBerry’s Cookery Course. Fresh out of the oven, still warm, sliced in half with a dollop of clotted cream (most definitely not dairy free) and a slathering of strawberry jam, these scones are pure heaven
Adapted from MaryBerry Cooks The Perfect. Glutenfree cheese and poppy seed biscuits. Put a square of clingfilm on the work surface and sprinkle with glutenfree flour
Trial and error is a good thing but if you want foolproof recipes try some of the links below. So for the gluten challenged, avoiders, doubters and downright difficult among us, how do we get the same thrill that MaryBerry, Paul Hollywood, Mel and Sue and the contestants are delivering into our living rooms of a Tuesday evening
I love a good Bakewell,whether it's the authentic way with flaked almonds instead of icing sugar or whether it's the commercial way with globs of icing sugar and a plump, candied cherry or whether it's MaryBerry's controversial recipe
and next up is Kate from The GlutenFree Alchemist with a stunning Alsace Apple Pie randomly chosen by hubby from The Hairy Bikers Ride Again by Dave Myers and Si King
White Chocolate & Lime Curd Blondie-Cake – gluten-free by Kate at the GlutenFree Alchemist. Hot cross scones and sugar freeraspberry-mint jam by Paula of Nutmeg and Chives
The technical challenge was gluten-free pittas. For my breads I usually use strong flour (with extra gluten) because the proteins are giving it the rise and the taste
