Gluten Free Baking Fairy

23/09/2026

I thought I’d jump on the 80’s AI bandwagon.

Oh wait… I don’t need AI to tell me what I might have looked like in the 80’s.
Here’s an original photo of me in the 80’s, complete with home done perm 😂
Let’s see your original 80’s vibe.

22/09/2026

Take it with a pinch of salt —

A phrase that dates back 2,000 years from an actual poison antidote in 77AD.

Salt in GF bread baking, why use it?
In normal bread it strengthens gluten.
We’ve got none, so why bother? 🤷‍♀️

Well because it masks the bitterness in GF flour blends. (Have you ever tasted uncooked gram flour? 🤮)
One pinch, works magic.

A pinch = 1/8 tsp, roughly. Your fingers are probably going to lie to you about that one. 😉

17/09/2026

Thank you to everyone who took the time to wish Mr H. Happy Birthday Dave Hadfield
We had a lovely day being tourists. We got the bus to Ambleside, Hawkshead and Coniston.
A lovely curry at our favourite Indian Restaurant Raj Lakes and drinks at our favourite bar .

16/09/2026

Happy Birthday to the big man. Mr H.🥂
My best friend, my rock, my work husband and current husband 😘
It’s been another year of amazing highs and some heart wrenching lows, but one thing has always stayed strong and consistent - Your love, your kindness, your strength, even when you’re a pain in the bum with selective hearing. Thank you for always being you.
Happy Birthday to the love of my life and soul mate 💞

12/09/2026

Umami.
The fifth taste everyone’s obsessed with. It’s not new, but it can be a of a minefield if you’re coeliac or have a wheat allergy.

Here’s some information to help you.

The savoury depth in soy sauce, miso, stock cubes, and gravy granules often comes wrapped in wheat or barley. Soy sauce is usually fermented with wheat. Miso is often made with barley koji (mugi) — Stock cubes are common hidden offenders too.

The good news: Parmesan, mushrooms, tomato paste, anchovies, and seaweed all deliver umami naturally, with zero gluten risk.

Eating out? Don’t just ask “is this gluten-free” ask specifically about soy sauce, stock, and marinades. Sadly kitchens don’t always think to mention them.

🧚‍♀️Follow, like and share my page for more coeliac friendly help. 😊

11/09/2026

10/09/2026

Perfect time visit. 🥰

08/09/2026

Nothing to see here, just home made gluten free Apple & Rhubarb Pie.
The rhubarb came from our garden.
I used a mix of cooking apples and gala apples for a bit of crunch.
And so what if I had a slice for breakfast, part of my 5 a day 😂

Pastry
• 225g gluten-free flour
• 125g cold unsalted butter, cubed
• 15g icing sugar
• pinch of salt
• 1 large egg, beaten
Filling
• 2 large Bramley Apples peeled and sliced
• 2 Gala Apple peeled & sliced
• 175g rhubarb, trimmed and cut into 2cm chunks
• 75g caster sugar
• 1 tsp ground ginger or grated fresh ginger
• 1 tsp ground cinnamon (optional)
• 1 lemon, zested and juiced
•A splash of water

Make sure your filling is properly cooled before adding to your pastry case or you will get a soggy bottom.
Bake at £190°c for 20 to 30 mins until pastry is golden.

Tip - Fresh ginger is easier to grate if frozen.

04/09/2026

Fame at last 🤩
A sneaky little feature about little old me. From how it all started to a fragrant kitchen disaster.
Link in my bio to read the story.