Gluten Free Vanilla Biscuits Cookies

Gluten free Vanilla Biscuits

Gluten free Vanilla Biscuits

I’ve mentioned in previous posts that I now have a relative who has to eat gluten free food. Most of the time this presents absolutely no problems, it’s really only at parties where the vast majority of food is cake, biscuits and breads that all of a sudden nothing is suitable. With that in mind I’ve adapted one of my favourite biscuit recipes to make it gluten free. These biscuits are lovely sprinkled lightly with caster sugar or iced, depending on your preference.


300g/11oz Butter or baking margarine

450g/16oz Plain gluten free flour (I used Doves Farm)

1 Tsp Xanthum gum

250g/9oz Caster sugar

2 Tsp Vanilla extract



In a large bowl sieve together the flour and xanthum gum. Add the butter and rub together using your fingers until the mixture resembles breadcrumbs.

Add in the caster sugar and vanilla extract, and bring together into a dough using your hands.

Start to roll your dough on a floured surface (remember to use your gluten free flour!) and then cut out into your chosen shape.

Bake at 180C/350F/Gas Mark 4 for 9-10 minutes until lightly golden at the edges.

Remove from the oven and place onto a cooking rack before sprinkling lightly with caster sugar. If you are planning on icing the biscuits then omit the sprinkling of sugar and leave them to cool completely before decorating.


If you don’t have any Xanthum gum or can’t find it (we got ours at Sainsburys so it’s readily available) then you can remove it from the recipe. However you will find that the finished biscuits are really crunchy and better for dunking in a cup of tea, also without the Xanthum gum you might need to bake for 1-2 mins less.

All my family really enjoy these biscuits whether they eat gluten or not, which makes them the perfect substitute.


Gluten Free Apple Streusel Cupcakes!

Gluten Free Apple Streusel

Gluten Free Apple Streusel Cupcakes

Adopting a Gluten Free lifestyle whether by choice or necessity can create many obvious challenges, you may well find yourself wondering if you’ll ever eat cake again! Thankfully the range of gluten free ingredients is constantly expanding and most supermarkets now stock gluten free flours etc.

Today I am going to share my favourite gluten free adaption of a classic recipe for Apple Streusel Cake.


2 X 280g/10 oz Jar Bramley Apple Sauce

1 Tsp Bicarbonate of Soda

2 Large Eggs

110g/4 oz Butter

170g/6 oz Soft Brown Sugar

350g/12 oz Plain Gluten Free Flour (I use Dove Farms)

4 Tsp Baking Powder

1 Tsp Cinnamon

1 Tsp Ground Nutmeg

Crumbly Topping

100g/3 1/2 oz Plain Gluten Free Flour (I use Dove Farms)

100g/3 1/2 oz Soft Brown Sugar

1/2 Tsp Cinnamon

1/2 Tsp Ground Nutmeg

70g/2 1/2oz Butter


Step 1

This recipe makes about 24 cupcakes depending on how large your cases are, the recipe can be halved. First pour the jars of Apple sauce into a large bowl and then add the bicarbonate of soda, mix in thoroughly (it will fizz up!)IMG_2745

Step 2

Cream together the butter and sugar until light and fluffy. Slowly beat in the eggs. Then sift in the flour, baking powder, cinnamon and nutmeg. Start folding the flour into the butter mixture, adding in a spoonful of your fizzy apple sauce periodically until everything is combined. Spoon the mixture into paper cases.

Step 3IMG_2637

In a new bowl make the crumbly topping. Place all the topping ingredients into the bowl and rub the mixture together using your fingers until it resembles breadcrumbs. Then scatter over your cake mixture evenly and lightly press down with your fingers.IMG_2741

Step 4

Bake in the oven at 180C/350F/Gas Mark 4 for approx. 15 mins or until they bounce back when pressed lightly. Cool on a wire rack. They are particularly yummy eaten warm, although I like them cold as well.

Gluten Free Apple Streusel

Gluten Free Apple Streusel Cupcakes


Gluten Free Banana Loaf Recipe.

I’ve recently decided to put my diet under the micropscope and make some changes to try and improve my health. As wheat free diets seem to be ‘in vogue’ it seemed like a reasonable place to start, however it presented me with one very big problem….. cakes! Now I appreciate that a health kick and cakes and biscuits for that matter might seem contradictory, but I am looking for a lifestyle change not a quick fix. So I think it would be unreasonable to expect I might not want the odd treat. So with this in mind I hunted out a wheat and gluten free cake recipe and I’m very pleased with the results. I thought I would share this recipe if any of you fancy giving it a go. I’ve also taste tested it with Abi and her son and there were smiles all round, so it gets a big thumbs up from all of us here.

From this

To this

Gluten Free Banana Loaf


110g/4oz sultanas

110g/4oz butter, softened

110g/4oz caster sugar

2 large eggs, preferably free range

3 large ripe bananas

175g/6oz fine rice flour

50g/2oz cornflour

2 tsp gluten-free baking power

1/2 tsp salt

1kg/2lb loaf tin, lined with baking parchment


1.Preheat the oven 180C/350F/Gas 4

2.Cream the butter and sugar together until pale, light and soft. Add the eggs, one by one, and beat well.

3.Mash the bananas and add to the creamed mixture.

4.Sift the rice flour, cornflour, baking power, and salt together and fold carefully into the banana mixture. Very gently stir in the sultanas.

5.Put the mixture into the greased & lined loaf tin and bake in the oven for about 1 1/4 – 1 1/2 hours until golden on top and a skewer inserted into the middle comes out clean.

6.Remove the loaf from the tin and cool on a wire rack.