gluten free baking and living - professional cooking 2014

Gluten Free Baking & Living

FOR FOOD SERVICE

Learn to

make the

finest Gluten

free foods

Gluten Free Baking

Speciality Baking

Bake great gluten free cakes, pastry, biscuits and bread with Doves Farm. Give your confidence a boost and usethe finest quality ingredients to deliver the best results. Wow your family and friends with treats so delicious thatno one will even guess they’re gluten free!

Discover 100s of great recipes, upload your own, browse the fullproduct range and shop online at www.dovesfarm.co.uk

Gluten Free Baking and Living FOR FOOD SERVICE

Published by GFBL(UK) Ltd - Registered office 28 Grange, Avenue, Harrogate. HG1 2AG

Publisher - Ian Thackeray - [email protected] Nancy Scott - [email protected] and nutrition - Deborah Thackeray - [email protected] - Carolynne Coulson - [email protected] - Joe Dodsworth - [email protected] 3

Design your own package of gluten free baking training

Go through this catalogue and decide what you want for your business. We are creating new recipes all the time - if what you want is not here, let us know.

To discuss what you would like contact

[email protected] 01423 567744 or 07988 009038

Advertising, commercial or legal que-ries please contact Ian Thackeray [email protected] 01423 567744

Gluten Free Baking & Living is fully protected by Copyright, nothing may be printed or copied without permission.

Good Enough for Gluten Free

From Beirut to Northern Ireland and Stock-holm to Lisbon, people have been joining our gluten free baking courses In London or com-ing to us for private tuition sessions in 2014. All involved are in catering, either as bakers, professional chefs or individuals researching start-up opportunities. All of them have ben-efitted from learning our unique blend of tech-niques, nutritional analysis and flour blends to make great gluten free baked goods.

We are not producers, we will teach you how to make your own fabulous gluten-free baked goods.

You can come to our facility in Harrogate in North Yorkshire or we can come to you. Any-thing from learning how to make GF choux pastry via skype to a complete package of reci-pes, practicals, theory, new food labeling legis-lation and avoiding contaminating your gluten-free customers.

We can include further staff development training and trouble shooting, provide manu-als, new recipes and seasonal variations Each training package is tailored to your or your companies needs and budget it is unique to you - just tell us what you want.

So who are we? We are Ian and Deborah Thackeray. Our company GFBL(UK)Ltd trades as Gluten Free Baking & Living; we are just a couple of people with a passion to make glu-ten-free food the finest possible.

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is not Good EnoughGluten free baking for food service: Start ups, hotels and restaurants, bars and cafes, bakers and chefs

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5Deborah is a registered nutritionist with a BSc in Nutritional Medicine , she has baked all her life, is a published writer and now recently, a guest lecturer on nutrition at Bradford Univer-sity.

The company started in response to Ian’s diagnosis of coeliac disease Christmas 2012 and Deborah’s nutritional therapy clients wanting more then recipes and tips. We were, and still are, appalled by the heavily sweetened, additive-heavy free-from offerings in the supermarket. We knew we could do better - our motto became ‘good enough for gluten free isn’t good enough’.

January 24 2013 found us at the Leeds Coeliac food fair, a month later our first course in Harrogate with paying customers.

Fast forward to Autumn 2014. We teach basic skills for bread, pastry, scones and cup cakes on our introductory course, a more ad-vanced bread course with baguettes, a seeded loaf, an enriched dough for cinnamon buns or hot cross buns and soda bread. We also run the pastry course that teaches puff pastry, a French yeasted pastry, choux and shortcrust. Three established venues, London, Harrogate and the Wirral, with our 4th venue in our new base in Shoreham from the 13th December 2014.

Over 50 ‘Go To’ courses from £100 each, across 4 locations in 2015 http://www.gluten-freebaking.co.uk/go-to-courses/

‘At Home’ - you can download our course books for bread, pastry, scone and cake for £2.50 each. http://www.glutenfreebaking.co.uk/go-to-courses/

Click Hereto get more details on our Gluten free baking coursesand how to get them

CLICK HERE FOR DETAILS & HOW TO BOOK

http://www.glutenfreebaking.co.uk/go-to-courses/


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We can teach you puff pastry, watch

out for those Fergus

Henderson inspired gluten

free eccles cakes, chocolate pastry for

frangipane or fruit fillings, choux

pastry for indulgent eclairs and profiteroles. Pate brisee sucre and other French

yeasted pastry. If it’s not listed,

ask us!!

Design your own package of gluten free baking training

Go through this catalogue and decide what you want for your business. We are creating new recipes all the time - if what you want is not here, let us know.

To discuss what you would like contact

[email protected] 01423 567744 or 07988 009038

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Cake making Masterclass Delicious Recipes that your customers will love

all deliciously gluten free!

Click Hereto get more details

on our Gluten free baking courses

and how to get them

This is just a fraction of the breads we can teach you to make. We have baguettes, white loaves, scones and rolls, enriched

doughs for hot cross buns and cinnamon buns. If its not listed ask us!!


Apple and C ider Cake

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Nutritional Information for the whole recipe:3305 calories182g fat39g protein184g sugar

Bakewel l Tart

This traditional English tart is rarely found in a gluten free version, but I thought it deserved an outing! The pas-try is rich and buttery, and the filling is gorgeous. I confess to using homemade jam, made with the raspberries from the allotment. You can make mini versions of this too.

Nutritional Information for the whole recipe:3636 calories / 256g fat / 55g protein /156g sugar

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When we go to coeliac food fairs, we always take lots of cake to give away as tasters to the visitors. I am often asked if I have anything dairy free, and usually I have to say no as my usual cupcake recipe contains butter. I devised this recipe as a gluten free, dairy free alternative. It contains eggs, but you could uses an egg substitute such as Orgran if you are vegan. The method is really simple – everything goes into the same bowl, but it is really easy if you have a mixer. I am using coconut oil more and more. Although it is a saturated fat, it has many health benefits including improving digestion and nutrient absorption (Fife 2013). It is delicious and you can rub it on your skin as a moisturiser as well.

Reference: Fife, B; (2013) Health Properties of Coconut Oil Agro Food Industry Hi Tech 24 (3)

C oconut Cup Cakes

Nutritional Information for complete recipe:Calories: 1898kcal

Carbohydrates: 164gFat: 122g

Protein: 37g

C offee Cake

Back in the late 1970s when I was a student, I was just beginning to learn how to bake. I had a go at all

sorts of things – I learnt how to make bread, croissants, meringues and all sorts of cakes (but wheat based,

of course). These went down very well with my housemates. One of the cakes that was particularly suc-

cessful was a wholewheat coffee cake, and I still have the recipe scribbled onto a piece of paper in an old

folder. It was delicious and not too sweet, so I thought I would have a go at making a gluten free version

of it. I have used teff flour as part of the blend to give it a similar texture to wholewheat flour and ground

almonds to keep it moist. It makes a lovely special occasion cake.

Nutritional Information for complete recipe:Calories: 3870kcalCarbohydrates: 270gFat: 284gProtein: 56g

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Orange and Polenta Flourless Cake

This cake looks beautiful and Christmassy because

of its fabulous orange colour. It is a very grown

up cake, not too sweet and would make a fantas-

tic alternative dessert for Christmas day or a cel-

ebratory dinner party pudding, served with a little

crème fraiche and a little more Cointreau. But it also works well served with cof-

fee in the morning.

Flourless cakes are a great idea for the coeliac or

gluten sensitive. They are denser and richer than a

sponge cake, but have a fantastic texture. The po-

lenta in this adds a slight ‘crunch’. Ground almonds

add nutritional value and a lovely flavour.

Ginger cake works really well as a gluten free treat, and because it is very moist, keeps better than

most cakes. You can freeze it too. Ginger contains potent anti-inflammatory compounds, which you

can remind yourself of while you’re eating your second or third slice!

Nutritional Information for the whole recipe:3745 calories / 124g fat / 42g protein / 433g sugar

Gluten Free Ginger CakeClick Here

to get more details on our Gluten free

baking coursesand how to get them


Bread making Masterclass Delicious Recipes that your customers will love


Click Hereto get more details on our Gluten free


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This is just a fraction of the breads we can teach you to make. We have baguettes, white loaves, scones and rolls, enriched

doughs for hot cross buns and cinnamon buns. If its not listed ask us!!


This was one of the very first gluten free breads that I made. It worked first time and it’s deceptively easy. We were making curries and said, “wouldn’t it be nice to have some naan breads”’.

Well, these aren’t exactly naan breads, the gram or chickpea flour makes them closer to chapattis re-ally hence calling them flatbreads, whatever, they work really well with curry. It’s been really interesting watching Rick Stein in India, its virtually all GF. We will be having a much closer look at the many Indian breads in the next issue.

These flat breads work really well with other meals as well. The version here has sea salt and rosemary on them like a foccacia so they would go with any-thing Mediterranean like grilled fish and salad or falafel.

The gram flour, which is made from chickpeas, gives them a lovely nutty flavour and improves the protein content. The natural yogurt contains probiotic bac-teria and the extra virgin olive oil contains beneficial phytonutrients.

Gluten Free Flatbread

Soda bread is a really traditional Irish recipe. Whenever you go to Ireland, you find it everywhere (known as brown bread) and it tastes fantastic. I remember buying some on my last day in Dublin, wrapping it up carefully and bring it back home on the flight. When we ate it the next day, it smelt of Ireland. Sadly, most of it is made from wheat, usually wholemeal, so we hadn’t had it for ages. It is a relatively simple bread to make with no yeast, so adapts itself to gluten free pretty well. Also, when I discovered Innovative Solu-tions Teff flour, I realised that the wholegrain, nutty flavour of the Teff was perfect for soda bread. The raising agent in it is bicarbonate of soda, which reacts with the lactic acid in the buttermilk to form bubbles of carbon dioxide. The buttermilk and the bicarb also give it it’s distinct flavour. It’s also really different because of the cross cut in the top. You can either think this helps it bake better or that it lets the fairies out!

Soda Bread

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Nutritional Information for complete recipe:Calories: 1753kcal / Carbohydrates: 320g / Fat: 22g / Protein: 59g

Rosemary Focaccia Nutritional Information for the whole recipe:

1310 calories55g fat

24g protein9g sugar

This is a fantastic bread. You can serve it with soup, or as a starter or with ham and cheese. You will barely notice that it is gluten free. It holds together really well, tastes amazing and looks pretty impressive when you get it out of the oven. You can vary the ingredients – olives and sun dried tomatoes would work well. We have also found that

I freezes well and warms up quickly in the microwave.

C orn Tortil las

Many people who are gluten free miss tortillas or wraps – nearly all the tortillas in supermarkets contain wheat. You can now buy good free-from ones, but they are very expensive. This is a recipe for making your own. They come out a bit smaller, but taste fan-tastic, particularly as wraps or quesadillas. I have based this on a traditional Mexican recipe, where tortillas are mostly made with corn. There is no need for them to contain gluten at all. I was lucky enough to meet Jen from Holy Molé Foods who serves fan-tastic authentic Mexican food ( a lot of it gluten free) in Leeds. She talked me through how to make a proper tortilla. It was her that told me that you could flatten them by pressing down very hard with a heavy wooden chopping board if you didn’t have a tortilla press, so thank you, Jen.

Nutritional Information for the whole recipe:550 calories / 5g fat / 15g protein0g sugar

I have been working on the best possible hot cross bun for ages now, and this is my final version. I think the texture and flavour is just about right, but if you like a less spiced bun, you can half the amount of cinnamon and mixed spice. I know there are a lot of ingredients, but the addition of sorghum and teff flours makes a huge difference to the texture and makes them much, much closer to the wheat based version. You can buy white teff from www.pureglutenfree.co.uk and sorghum from Asian grocers or online.Traditionally, the cross is always a flour and water paste just piped on. The first time I did it with gluten free flour, it was like rock! I have taken to making a very wet paste from cornflour and piping the thinnest possible crosses on. The alternative would be to use thin strips of marzipan to make the crosses.

Gluten Free Hot Cross Buns Nutritional Information for the whole recipe:2,145 calories49g fat34g protein115g sugar

Bakes, Books & My Boys blogger Lucinda Barton says: “ I never thought I would taste bread like that again! This tru ly was a course worth the money and I am

already searching through my diary to see when I can book myself on for more! “

We are creating new recipes all the time, if what you want is not here, let us know.

To discuss what you would like [email protected] 01423 567744 / 07988 009038

Pastry making Masterclass Delicious Recipes that your customers will love




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I can’t pretend this is a healthy pudding at all. It’s just delicious and a family favourite, that the gluten free often miss out on. To make the best gluten free pas-try you’ve ever tasted, check out the ‘At Home’ course to take you through every stage, step by step (http://www.glutenfree-baking.co.uk/downloadable-at-home-gluten-free-baking-cours-es/). Even a novice baker can succeed using the downloadable course.

Nutritional Information for the whole recipe:2580 calories

56g fat18g protein312g sugar

Treacle TartThis red onion tarte tatin has been part of our family food for many year and our daughters love it! It’s a great vegetarian main course and looks rather impres-sive. I know making good gluten free pastry can be a challenge, so we created the ‘At Home’ course to take you through making per-fect pastry, step by step (http://www.glutenfreebaking.co.uk/downloadable-at-home-gluten-free-baking-courses/). We think it’s foolproof! You can make all sorts of dishes with this pastry, but the lovely, slightly nutty, flavour works really well for this delicious sa-voury supper. Onions are also a good source of prebiotic inulin, which is food for our beneficial gut flora.

Nutritional Information for the whole recipe:1,934 calories80g fat51g protein18g sugar

Red Onion Tarte Tatin

Delicious Recipes that your customers will love


As well as pain au choc, we’ ll teach you how to bake gluten free choux pastry and turn it into indulgent eclairs. We’ ll a lso make pear and

chocolate frangipane tarts f it for the f inest afternoon tea.


on our Gluten free



Gluten Free Eclairs

Fruit Tarts with Chocolate Pastry

I have developed a flour blend along with rolling and handling techniques that are simple and effective.

I know they are because we teach them on our courses and we have not had a fail yet. To produce the

best results for different things requires slight changes, the blend of flour depending on what it is for –

teff flour is very good as part of the blend in cheese straws. To learn how to make GF pastry, come on a

course or buy the Master Class Download

For these simple little summery fruit tarts, I tried a gluten free chocolate pastry and it was absolutely

delicious. The filling is really simple and takes only minutes to make.

Nutritional Information for complete recipe:Calories: 2636kcal / Carbohydrates: 200g / Fat: 189g / Protein 34g

to get more details

on our Gluten free


Breakfast Baking course Delicious Recipes that your customers will love


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on our Gluten free



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Breakfast Muffins

If you are interested in this course and / or any of our other gluten free baking courses please contact us on Tel: 01423 567744 or email [email protected].

I first went to America when I was sixteen back in the 70’s. There was a much bigger difference between the

two cultures then, especially the food culture -their food seemed really dif-

ferent to ours. I thought pancakes and maple syrup for breakfast was an

amazing idea!

Nutritional Information for com-plete recipe:Calories: 894kcalCarbohydrates: 112gFat: 35g

Breakfast Pancakes

Afternoon Tea course Delicious Recipes that your customers will love


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I have a large lemon balm plant in the front garden which has a gorgeous scent when you rub it between your fingers. I’ve used it before in a Madeira cake and I thought that it might add a lovely flavour to shortbread. I also discovered that, like many herbs, it has medicinal uses. It is calming and can be used to reduce stress (Kennedy et al 2004). I don’t think there is enough in shortbread to make a dif-ference to your stress levels, but it tastes delicious anyway.

Nutritional Information for complete recipe:

Calories: 901kcalCarbohydrates: 202g

Fat: 79gProtein: 16g

Lemon Shortbread

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Cheese & Red Onion Muffins


In Yorkshire, we eat fruitcake with a

piece of Wensleydale cheese. This is

a great fruitcake for just that combi-

nation. It’s very easy to make a good

gluten free fruitcake and this one

is my favourite recipe. I think mak-

ing it with Yorkshire tea makes it

even more traditional and keeps the

moisture content up beautifully.

Nutritional Information for the

whole recipe:3329 calories128g fat47g protein315g sugar

Tea Infused Fruitcake

I love a good flapjack and have been searching for a way to make them healthier. Unfortunately, when I tried to make them without golden syrup, they came out like granola, so I decided that the golden syrup had to stay. I have mitigated this by adding dried fruit and seeds for the nutritional benefits. Dried apricots are a re-ally good source of vitamin a and potassium and pumpkin seeds contain Omega 3 fatty acids, lots of vitamin K and amazing amounts of many different minerals, particularly magnesium and manganese.If you are cooking gluten free, it is important to buy gluten free oats.

Gluten Free Flapjack Nutritional Information for the whole recipe:2244 calories129g fat39g protein129g sugar

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I get asked a lot for cookie recipes, because it is hard to find a good glu-ten free cookie out there. A cookie should be slightly soft, otherwise it’s a biscuit! This one works beautifully, you can make them slightly bigger if you want but they should always be under rather than overbaked. If you can’t face eating the whole lot (!) you can always freeze half the dough and bake them another time. When you are buying the ingredients, read the labels carefully. A lot of cocoa powder and chocolate is labelled “may contain gluten”. I find this very frustrating as I wonder - can I risk it? It’s probably OK, but it might not be. I usually err on the side of cau-tion as I don’t want to make any-body ill. Lindt and Waitrose are fine, Sainsbury’s and Asda Extra Special are not OK for coeliacs. But regular Sainsbury’s cocoa powder is gluten free! There’s no logic, so stock up when you know a particular brand is safe. Or buy both online - Innovative Solutions sell lovely cocoa powder and chocolate chips that are guaranteed to be gluten free.


Chocolate C ookies

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To discuss what you would like for your gluten-free for food service package, contact [email protected] or call 01423 567744 / 07988 009038


on our Gluten free



gluten free baking and living - professional cooking 2014

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