Gluten Free Baking Fairy

Gluten Free Baking Fairy The Gluten Free Baking Fairy is dedicated to sharing gluten free recipes, baking tips and tricks. Sprinkled with a dusting of humour and fairy dust 🧚🏻 👩‍🍳

Mr H & I, living and working our best life at Dome House ✨Our location may have changed, but Mr H is still greeting ever...
13/06/2026

Mr H & I, living and working our best life at Dome House ✨

Our location may have changed, but Mr H is still greeting every guest with that famous warm welcome and still wearing his cap. 😉

And I’m still exactly where I belong, in the kitchen, cooking the way I always have. Real ingredients, made from scratch, nothing hidden. That philosophy hasn’t changed, and it never will.

You might notice our six-course tasting menus are completely gluten free. (Summer menu available from 1st July)

When you cook from scratch with quality ingredients, removing gluten isn’t a compromise. It’s just the way good food should be made. As someone who knows how much it matters, I want every coeliac guest to feel genuinely looked after and catered for, not an inconvenience.

We’d love to welcome you — and if you’d like to know more, you can follow us at Dome House

Fancy a last minute break? We have 10% off June stays 💝

24/05/2026

A personal favourite creation of mine.
Super easy to make.
It can be a starter or a light lunch. You can even make a large one to share.

Use gluten free jus roll puff pastry. You don’t need the faff on making your own.

Cut a ring of pastry and place on a baking tray.
Pierce several times with a fork and wash with egg for a golden brown finish.
Pop in the oven for 10/15 mins.
Next cut a peach in half (remove stone) and roast for 10 mins.

Whilst it’s cooking mix together
1 tub Ricotta,
Zest and juice of 1 lemon
50g pine nuts crushed
Pinch of salt

Allow the pastry to cool, then spoon the ricotta mix onto pastry.
Slice the peaches and place on top of ricotta mix.
Drizzle with honey.
Enjoy 😉

18/05/2026

Still serving up hearty breakfasts and yes, completely gluten free.

Full fat full English or vegetarian, being coeliac doesn’t mean missing out on your favourite scran.

So much food is naturally gluten free.
Stop over complicating what you make and start making dishes with real ingredients.
Most supermarket sausages are now gf as are hash browns.
And let’s be honest gf bread isn’t that bad now, especially if it’s toasted!

I know dining out is a different ball game.
Unless you visit us in the lakes 😘😉

Asparagus. One of my favourite spring ingredients. Here’s a different take on how to typically serve asparagus.Charred s...
12/05/2026

Asparagus.

One of my favourite spring ingredients.
Here’s a different take on how to typically serve asparagus.

Charred spears, fresh chilli and ginger infused balsamic dressing, paprika-dusted orange segments.
Sounds like it shouldn’t work — but it’s a real crowd pleaser on my spring tasting menu.

The challenge is getting the balance of finely chopped fresh ginger and chilli right just right, make sure you deseed the chilli’s, you don’t want the spice overpowering the asparagus which is the star of the show.

✨ Top tip for perfect asparagus —
Blanch in boiling salted water for 2 minutes, then straight into ice water to stop the cooking.
Sauté in butter, salt and pepper for 1–2 minutes.

Always use extra virgin olive oil when making a dressing.
Yum 😉

Naturally gluten free, veggie and vegan and dairy free.

04/05/2026

Mr H - the host with the most and still wearing his famous cap.
He takes so pride in setting our beautiful dining table .

Also an opportunity to showcase our beautiful bespoke place settings and table linen by the super talented and lovely .

20/04/2026

As many of you already know Mr H and I host this fabulous house in the Lake District.

If you fancy a break that’s a little different from other stays then take a look at

And for the month of May when the Lakes are really beautiful and not overly busy, the Dome House is offering 10% off all staying during May.

With only 5 individually designed suites and all the facilities of a luxury hotel, it will feel like your own private haven.
Yes, we have an indoor heated pool.
Yes, we have a hot tub.
Yes, we even have a wood burning sauna.
And yes you can also bring your fur baby.

And what makes the Dome House even more special, we cater for coeliacs too. Yep, you’ll see me cooking in the open kitchen.

Breakfast is included in the room rate and if you fancy dinner, we offer a 6 course tasting menu for £50 per person. (Coeliac friendly)

So what are you waiting for?
To book head to
www.thedomehouse.co.uk

18/04/2026

It won’t top the perfect poached eggs, but if you like a homemade granola that isn’t overly sweet. Here’s an easy recipe for you.

Or you could come and stay at the and try mine 🤭😉

Recipe - No need for accurate measurements, just add handfuls of what you like.

Mix together approx 200g of:
Gluten free oats
Chopped walnuts
Flaked almonds
Desiccated coconut
Pumpkin seeds

In a pan melt 2 tablespoons of butter or dairy free alternative with 2 tablespoons of honey. You can also use coconut oil.

Pour liquid over your dry ingredients and mix well.

Spread evenly on a baking tray lined with greaseproof paper.
Bake for 10 mins at 180°c
Allow to cool.
Add any of the below that you like.
Dried cranberries
Chopped dates
Dark chocolate chips
Dried apricots chopped

Mix into your oat and nut mix and store in an airtight container.

Serve with natural yogurt, fruit and honey.

11/04/2026

As promised a video on how to make perfect poached eggs.
So grab yourself a little sieve and give it a go.
When you’ve tried my method. I’d love to see your results. 👏

Crack the egg into the sieve
Let the excess egg white drain into a jug
Get your water to simmering bubbles
Tip the egg into the water as close as possible
Simmer for 3 minutes (approximate)
Remove with a slotted spoon
Enjoy 😉

06/04/2026

The perfect poached egg.

It’s every chefs dream to cook the perfect poached egg.

The egg needs to be super fresh, but if they are still in date but a few days old, you need to remove the watery white. That’s where the sieve comes in.

The sieve hack truly works (and believe me I’ve tried a lot of different methods).

Crack your egg into a small sieve, this will get ride of any that watery white that splits in the pan.
Gently tip the egg from the sieve as close to the water as you can.
The water should be gently bubbling with a splash of cider vinegar.
Dont add salt to the water.
Cook in a lightly simmering pan for approx 3 mins.

If you want a full demonstration comment ‘perfect eggs’ and I’ll do a video ☺️

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