Slide thumbnail







Gluten-Free Baking

Gluten-Free Baking Book Gluten-Free Baking Book Title

Coeliac (pronounced seeliac) disease is often misunderstood. It is frequently regarded as an allergy or simple food intolerance, but it is actually a lifelong auto-immune disease affecting the gut and other parts of the body. There are a variety of gastrointestinal symptoms such as cramps, bloating, flatulence and diarrhoea. It is quite common for these to be confused with irritable bowel syndrome (IBS) and only later to be identified as coeliac disease.

Research shows that 1 in 100 people in the UK have coeliac disease but only 10-15% of them are currently diagnosed. People who have this disease triggered by gluten that means the body produces antibodies that attack its own tissues. This can, amongst other things, leave the sufferers feeling bloated, nauseous and tiered.

Phil’s latest book, Seriously Good! Gluten-Free Baking (Hardcover), will revolutionise the notoriously restrictive gluten-free diet, showing readers how to face every meal of the day with a selection of delicious recipes that coeliacs have until now only dreamed of. Not only will you discover excellent breakfast, dinner, sweet and bread recipes, but also learn about ‘hidden’ gluten found in store cupboard essentials like stock cubes and soy sauce.

An absolute must-have for any coeliac sufferer.

Hardcover: 175 pages
Publisher: Kyle Cathie Ltd.

Due for release in October 2010 click here to pre-order it today a must for every Coeliac or anyone who cooks for a Coeliac.

Gluten-Free Hot Chocolate Fondant Puddings With RaspberriesHOT CHOCOLATE FONDANT PUDDINGS WITH RASPBERRIES

Place a large baking tray in the oven and preheat it to 200°C/ gas mark 6. Oil six individual pudding basins (approximately 150ml) and cut circles of baking parchment to line the bases. Melt the chocolate, in a heatproof bowl, in the microwave or over a pan of simmering water – don’t let the bowl touch the water – and set aside. Cream the butter and the sugar together, in a large bowl, using a hand held electric mixer, until light and fluffy. Slowly whisk in the condensed milk. Gradually beat in the eggs and the vanilla. Stir in the melted chocolate and finally add the flour, mixing until smooth. Divide half the chocolate mixture evenly between the pudding basins. Divide the raspberries equally between the basins. Spoon the remaining mixture evenly between the basins. Place the moulds on the hot baking tray in the oven and cook for 12–15 minutes until puffed and risen. Remove from the oven and run a knife around the edge of the puddings to un-mould onto a serving plate. Dust with icing sugar and serve straight away.

  • vegetable oil, for oiling
  • 350g dark chocolate (see box, page 19)
  • 50g unsalted butter, softened
  • 75g caster sugar
  • 170g condensed milk
  • 4 large eggs, beaten, at room temperature
  • 1 teaspoon vanilla extract
  • 75g Gluten-Free Flour Mix A, (see page 22)
  • 120g frozen raspberries, semi-thawed
  • sieved icing sugar, to serve

Due for release in October 2010 click here to pre-order it today a must for every Coeliac or anyone who cooks for a Coeliac.

Share This

Follow Phil