Archive for February, 2010

How to make gluten free and dairy free pastry.

Sunday, February 14th, 2010

Ingredients for the sweet pastry:

1 x 8inch flan ring

100g dairy free margarine (I used Stork Pastry Marg –  see here for alternatives).
50g caster sugar
1 medium free range egg
100g Doves Farm plain gluten free flour
100g maize flour (see resource list)

To part bake (bake blind) - 190°C | 375°F | gas mark 5 for 15 minutes.
To fully bake – bake for an extra 5 minutes.

Gluten free sandwich at Starbucks

Tuesday, February 9th, 2010

CafeI asked why you can buy a gluten free cake in many cafes now but you can’t get a gluten free sandwich. Thank you to British Baker for getting back to me to tell me that Starbucks will be selling a tuna mayonnaise gluten free sandwich from mid February.

See their article http://bit.ly/aUjOFq

Come on independants – there must be a market for this if the giants have realised!