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Pumpkin loaf cake
A while back I noted my unpleasant reaction to Dole bananas. While I suspect the intolerance is specific to certain strains of banana, I have been avoiding all bananas to be on the safe side. At the...
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Crème Caramel
I often go through phases where I try out several dishes from the same cooking method in order to teach myself new skills through trial and error. Recently, I’ve been doing puddings, which the green...
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Spelt pumpkin muffins (no sugar)
Here’s my first experiment with non-wheat flour. It really doesn’t taste very different, but that’s because spelt is actually a variety of wheat. Even if you don’t have an outright wheat intolerance...
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Okara sponge cake
Here’s another way to use the leftover lees from making soya bean milk, as well as a way to work with alternatives to wheat flour. This recipe from Shurtleff’s Book of Tofu doesn’t do away with wheat...
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Kamut cranberry muffins
Kamut is another wheat substitute I’ve just tried. It’s supposed to be an ancient variety of durum wheat and replaces wheat easily in recipes. Kamut is a trademarked name for this strain. I got some...
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Gluten-free pumpkin muffins with carob topping
Here’s another experiment with alternative flours and this one is actually gluten-free, adapted from The Best Wheat and Gluten Free Baking Book. This is my first completely wheat and gluten-free recipe...
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Baked beans – homemade & failsafe!
For ages, I have been watching my family members eating tinned baked beans for breakfast, unable to join in because of the tomato sauce which is high in glutamates, amines and salicylates (not to...
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Gluten-free, yeast-free bean bread
Today I tried out the basic yeast-free bread recipe from The Gluten-Free Gourmet Bakes Bread by Bette Hagman, using the Four Flour Bean Mix described in my previous posting with the standard...
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Improved recipe for gluten-free, yeast-free bean bread
I loved this recipe so much that I made it again with twice the quantities and with some tweaks to try and improve the result. I modified the quantities of ingredients given in the recipe in my last...
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Gluten-free date & nut drop scones
A big thank you to Pattycake for this terrific recipe! My family has been enjoying them as well, which is amazing because my ‘alternative’ baking usually does not go down well with them :D — proof of...
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Akan Datang (Coming Soon)…
To make up for my slowness in posting, here are some photos to whet your appetite for updates coming soon ^_^! Ramen Cornbread Muffin (gluten-free) Gluten-free muffins with bean, rice & tapioca...
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Gluten-free cornbread muffins
Cornbread Muffin (gluten-free) There is a wide variety of flours made from mazie. The Best-Ever Wheat and Gluten Free Baking Book lists the following types: corn flour — used to make cereals, pastas,...
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Gluten-free muffins with bean, rice & tapioca flours
This recipe is from The Best-Ever Wheat and Gluten Free Baking Book and like the other recipes from this book I’ve used, it turned out excellently. The book credits the recipe to the Bob’s Red Mill...
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Sorghum scones (gluten-free)
Happy Lunar New Year and wishing everyone good health (isn’t that the most important thing?) in the Year of the Ox ^_^! Here is quick bread recipe from The Best-Ever Wheat and Gluten Free Baking Book...
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The Muffin Method
Just came across a very detailed explanation of the muffin method with tips on how to do it properly. Much better than the sketchy descriptions I’ve written :). Please have a look here at the ‘Pastry...
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Weight-volume ratios in gluten-free baking
In my last posting giving a rice, tapioca and soy gluten-free flour mix, I provided the quantities in weight measures: 8oz/225g white rice flour 8oz/225g tapioca starch 8oz/225g defatted soy flour...
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Improvised gluten-free muffins (basic recipe)
improvised gluten-free pear muffins I remember the time when I was really scared to start gluten-free baking because it seemed so complicated, so many types of flour, so easy for things to go wrong,...
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Pumpkin walnut sponge cake
Pumpkin walnut sponge cake This is one of the other things I made for my recent tea party. For food intolerance readers, sorry this one breaks all the rules — it’s got sugar, eggs, butter and wheat...
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Gluten-free waffles
Gluten-free waffles I’m afraid I’ve been very slack at updating my blog. The truth is I have experimented with several gluten-free waffle recipes, one of which was wonderful – but because I didn’t make...
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Anzacs cookies: cute version
I’ve been very happy with the Anzacs recipe I’ve been using, except for the fact that I find the cookies fall apart too easily. This time I tried making them in tiny paper cups, and it worked really...
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