Here's a collection of all my recipes; many traditional dishes have been passed down through the generations, often adapted to suit my coeliac needs, but I am always developing new and exciting recipes so be sure to subscribe to get it first in your inbox!
All my recipes are coeliac-friendly, with the occasional dairy-free, occasional egg free, nut free and vegan recipes - these are all clearly labelled and many recipes can be adjusted with alternative ingredients. There is something for everyone and you can search by meal type or just have a browse and see what appeals.
My site features healthier cakes and snacks with option to be made without refined sugars, as well as healthy meals inspired by my Greek heritage, you can read more about me here.
Over the years I have found the trick with gluten-free baking is using a mixture of gluten-free flours, as each have different properties that when combined will try mimic the elasticity of gluten. Different gluten-free flours can provide a variety of textures and the aim is to match the correctly textured flour to the thing you want to bake. I do often recommend using more than 1 gluten-free flour in a recipe to achieve a similar result to using regular flour, but you can always try using shop bought pre-mixed flours as these will have a mixture of these flours and starches but each brand is different and may sometimes achieve different results.
I like to have a cupboard stocked with whole grains and starches, so when combined, they produce the best results, rather than using one flour type alone.
WHOLEGRAINS: Buckwheat flour, Sorghum flour, Millet flour, White Teff flour, Brown Teff flour, White Rice flour, Brown rice flour, Quinoa flour, gluten-free Oat flour, Tigernut flour, Chestnut flour, Coconut flour, Hemp flour and ground nuts like ground Almonds, ground Hazelnuts and ground Pecans.
The whole grains will give your bake its texture and flavour and the starches will help bind your bake together and give it structure.
Follow the typical rule: 70% whole grain flours (a mixture of 1-3 different flours) : 30% starch (1-2 different starches)
Whether coeliac, gluten intolerant, avoiding gluten or not, you shouldn't ever have to miss out or compromise on simple pleasures as I had for 10 years.
I hope to inspire and that this site brings you, your friends and family lots of shared yummy moments.