Denise's Gluten Free Blog

This is a simple chocolate cake that whips up easily and feels very American! It works well as
cupcakes too and the icing can be piped on to finish.

This is a classic French recipe and is wonderful when fresh cherries are in season. Do be careful of your hands as cherries will stain badly. It is not a look that you need with your newly applied manicure! This recipe works well with rhubarb or poached apple when cherries are out of season.

This dramatic cake also makes a wonderful dessert for a glamorous dinner party!

These are the most popular pies we bake and we make hundreds of thousands. It’s nice to say
that you have baked them yourself; however, if it’s all a bit daunting, use our pastry mix and
mincemeat to make it a bit easier on yourself!

There is nothing quite like fresh scones. Do them justice and eat them on the day of baking!

This is an easy recipe to put together. I find it handy to make pastry in large amounts and then divide it into 450g (1lb) balls and pop into the freezer in plastic bags until I need it. The pastry freezes really well and will thaw out overnight. The recipe here is for a tray bake, but alternatively, you can grease eight individual loose-bottomed tartlet tins to make individual tarts, as shown in the photo.

This savoury loaf is a recipe from a lovely lady in Brittany. It is a wonderful accompaniment to a glass of chilled white wine with friends.

Florentines are the best way to finish off a heavy meal, with a very strong coffee. Although I do cheat sometimes, and have them as a morning snack with a glass of milk. Don’t let the reshaping step put you off. These taste so good, that misshapen Florentines will be forgiven!

This is a great base cookie recipe and the condensed milk helps to make a lovely, gooey, chewy cookie. You can substitute the chocolate and nuts with fruit of your choice.

Ah the secret ingredient! Beetroot is one of the best-kept secrets in baking. Give these moist chocolate brownies a whirl, you won’t be disappointed. Just remember to buy the precooked, vacuum-packed beetroots, not the jar of pickled beetroot in vinegar!