Sunday, October 30, 2011

The eBook.

I have converted the book to an ebook - only for iPad or iPhone right now. Although it is an epub format file it will only work on an iPad or iPhone - if you try and read it on other readers then it'll probably load, but look a bit wonky. It's very reasonable at 3.50 on Hope some of you find it useful.

Stephen Stumble Delicious

Wednesday, September 23, 2009

Har Har Me Old Salt(ine)

Saltine Crackers

I've tried to made a few different types of crackers, and this recipe is the best (so far...).


  • 1 1/2 cups gf/cf flour mix
  • 1/2 cup gram flour
  • 1 tsp baking soda
  • 1 vitamin c tablet - crushed
  • 2 tsp xanthan gum
  • 3 oz dairy free margarine
  • 1/2 cup water
  • 3 tbsps dairy free milk
  • salt


  • Preheat oven to 190 degrees centigrade
  • Crush Vitamin tablet
  • Mix all the dry ingredients
  • Add the margarine and combine to the texture of breadcrumbs
  • Add liquid ingredients and mix to a soft dough
  • Sprinkle plenty of flour on a large piece of baking parchment
  • Roll out thinly and prick with a fork
  • Sprinkle lightly with salt
  • Cut into squares or whatever shape you like
  • Bake for 5 minutes, then turn. bake for a further 8 minutes or so until browned.


P.S. I can't find my camera...I'll post pictures when I can.
Stumble Delicious

Monday, September 14, 2009

Pop Tarts!

Wow - These are Amazing!

Righty-ho. There are certain things that i just thought that Conor would never get to eat again. Pop tarts in that category. Now thanks to the wonderful recipes of a lady called Pam over here: poptarts are back on.

Oh yes, they're on!


  • 2 1/4 Cups GF flour
  • 4 tsps xanthan gum
  • 3/4 cup / 6 oz dairy free margarine (I use Stork) 
  • 1 large egg
  • 1/4 cup water.
  • Jam or other filling.


  • Preheat oven to 190 Degrees Centigrade
  • Mix the flour and xanthan gum
  • Cut in the Marg and mix to a consistency of breadcrumbs
  • Mix in egg until it's fully combined.
  • Add the water all at once and mix to a frim, but not wet dough.
  • Pinch off a ping pong sized ball
  • Roll out flat on greese proof paper to about double the size of a pop tart
  • Use a pizza roller or knife to cut of the rough edges
  • Add the jam to one half and smooth out
  • Fold over and crimp edges with a fork
  • Bake for 18 minutes

Stumble Delicious

Monday, September 7, 2009

Manna from Heaven

Conor's Bread Revisited!

This makes a really Light and Fluffy Well Risen GF/CF/SF and Yeast free bread!!!

Yes, finally after 5 months of experimentation, failure, doughy bread and chewy toast I have finally managed to create a respectable, nay comparable white bread.

What's the secret?

Well, firstly - check your loaf tin. For months I have been laboring under the misapprehension that my 1.5lb loaf tin was a 1lb loaf tin. It was only by accident that this weekend I picked up a real 1lb loaf tin.

Secondly, rising agents. Without yeast there are a few things that can make bread rise. Variously in different recipes I've seen baking powder, vitamin c tablets and sparkling water all used.

Ingredients - I've been a bit more anal than usual here and listed exactly what I used. this is because I cannot actually believe that the bread I've made is GF/CF/SF and yeast free too! I have made it twice, the second time tonight just to confirm the results. I will generalise the ingredients eventually. I would particularly like to change the rice milk for hemp milk and I'll probably try it with my own flour blend too, but for recreatable results, here's exactly what I used. Update 09/09/2009: Now verified with Rice:Potato:Tapioca mix in ratio 3:1:1. Update: 13/09/2009: For a nutty taste mix 100g of Gram flour with 350g of the white flours.
  • 450g flour - Doves Gluten Free plain white flour blend (what I used originally) or your own GF/CF flour blend. I tried this with a mix or Rice:Tapioca:Potato in ratio 3:1:1 last night and the bread turned out just as nice. This has the added advantage of making the bread Soya free too!
  • 1 Haliborange halibonbon tablet
  • 1 tsp sea salt - rock sea salt
  • 4 tsp xanthan gum - Life free from brand
  • 2 tsp baking powder - Royal Baking powder
  • 2 large organic free range eggs (M&S)
  • Rice Milk (Rice Dream (+Calcium)) combine with eggs to make total liquid volume 200ml
  • 200ml Sparkling water - Deep riverrock.

  • Preheat fan over to 200 degrees Centigrade (I have a Neff fan oven)
  • Dust a 1lb loaf tin with flour
  • Get out a mixing bowl, measuring jug, wooden spoon, spatula, whisk
  • Crush Halibonbon tablet in a pill crusher or with the back of a spoon until it it pure powder.
  • Mix dry ingredients and whisk together
  • Whisk eggs and add milk to total liquid content of 200ml
  • Add egg/milk mix to dry ingredients and combine together
  • Add sparkling water last and quickly mix to a lumpy batter
  • Quickly press into loaf tin and smooth top with spatula
  • Bake fo 45 minutes.
Stumble Delicious

Wednesday, September 2, 2009

Emb-Ark-ing on a journey with Noah's Bread


Ok, so this is a recipe that's knocking about all over the place, but I only just tried it yesterday. The results were disappointing. The bread came out small and lumpy. The amazing thing is, Conor ate the whole damn thing.

I made another batch tonight and it came out better. You really need to mix in the sparkling water proprely, even though you're supposed to work quickly. Quite a quandry.

Anyway, here it is. It's all over the place in various forms and with slight variations. This one works for me.

Original Noah's Bread (all credit to

from Kwan
This is the original version of Noah's Bread, developed by Kwan for her son Noah when she couldn't find any bread he could eat.

1/2 cup sorghum fl.
2/3 cup tapioca flour
1/3 cup potato starch
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 egg
1/3 cup oil
1/2 cup CF milk
1/3 cup sparkling water

Preheat oven to 400 degrees farenheit, 200 centigrade

Mix all ingredients well, except the sparkling water. Once the batter is well mixed, add the sparkling water to make the batter rise.

Work quickly and form batter into buns, bagels, roll, etc. I use hamburger form pans and rings from the Gluten Free Pantry but you can also use aluminum foil to make form rings. I also put the batter into large ziplock bags, cut a corner, and squeeze out the appropriate shape of whatever I'm trying to make, such as bagels.

The batter should be thick and look somewhat lumpy. Don't use too much batter or form too high. The bread will puff and rise and settle back down once cooled.

Bake for 20-25 min until the crust is golden brown.
The crust will be hard out of the oven but will soften once cooled.

They freeze and thaw really well.


Stumble Delicious

Monday, July 27, 2009

Play Dough Cookies

Almond and Vanilla Cookies.

I call these play dough cookies because when they are prepared and before they are cooked the kids can play with them and shape them like play dough.

These make tasty sweet cookies. We add sesame seeds on top for a bit of variety.


  • 2 cups GF/CF flour mix (Rice:Potato:Tapioca mix ratio 4:1:1)
  • 1.5 tsps xanthan gum
  • 1/2 tsp cream of tartar
  • 1/2 tspbicarbonate of soda
  • 1/2 cup xylitol
  • 6 oz cf soft margarine
  • 1/2 tsp ground almond
  • 1/2 tsp vanilla extract
  • Preheat oven to 190 degrees centigrade
  • Mix all the dry ingredients together
  • Add in the margarine and mix until the texture is like play dough!
  • Add in vanilla extract
  • From into small balls and flatten with the back of a glass.
  • Shape as desired
  • Top with sesame seeds (optional)
  • Bake for 12 minutes
Stumble Delicious

Conor's Bread!

New Gluten Free, Dairy and Soya Free, yeast Free Bread!

Update * Update * Update * Update * Update * Update * Update

There is a newer version of this bread:

Read on for the old recipe:

Ok, so we've had to rule out yeast based breads (unfortunately). The soda bread slices up too small to make decent toast.

I decided to take the accumulated knowledge of all our baking experience into making a decent, edible, toastable, white loaf.

This bread has a firm texture once cooked, but may seem a little moist. Don't worry, this will "cook" out during toasting.

The ingredients are simple, and it's a cinch to make and even though it's supposed to be toasted, Conor even eats the slices untoasted.


  • 450g GF/CF flour mix (Rice:Potato:Tapioca in ration 4:1:1)
  • 400 ml non-dairy milk (I use hemp milk)
  • 2 eggs, beaten
  • 4 tsps xanthan gum

  • Preheat oven to 220 degrees Centigrade
  • Mix all the dry ingredients
  • Add milk and eggs
  • Mix until the mixture forms a batter
  • Pour into a 1 pound loaf tin
  • Smooth off the top and place a shallow + in the top
  • Cook for 35-40 minutes until browned (slightly) on top.
Oh yes, remember to toast the bread well! Stumble Delicious