Tuesday, 31 December 2013

Rich Dark Chocolate Mousse with White Chocolate Cream and Melt-in-the-Mouth Hazelnut Biscuits (gluten free)

The Christmas holiday season cannot pass without a chocolate mousse. I have been making them for years............... every year! Sometimes with cream added, sometimes without. Sometimes using milk chocolate, sometimes dark and sometimes a combination of both.

This year, I went for a very deep, rich mousse made with all dark (70%) chocolate and just a little cream………. Very grown-up with a slightly bitter chocolate flavour, so a little goes a long way. It is however, absolutely delicious, especially when partnered with a light, fluffy white chocolate cream. The sweet caramel notes of the white chocolate perfectly offset the darkness of the chocolate and make this a flavour combination that becomes very moreish and quite addictive.

This mousse is one which demands that you savour every mouthful. Eat with a small spoon.......... a little dark chocolate mousse and a little white chocolate cream. Drop it on the tongue and slowly allow to mingle and settle on the taste buds to take in the full experience. Mmmmmmmmmm......

If you don't like your chocolate too dark, just substitute with milk chocolate and the mousse will be just as delicious, if a little sweeter and milkier. Trust me, I have tried both many times and whichever you prefer will be delightful.

This year I also made some little hazelnut biscuits to sit alongside the mousse. These add an alternative texture to the dessert and the hazelnut works in perfect harmony with the dark chocolate. I think actually, that these are the most delicious gluten free biscuits I have ever made. They are light, crisp, not too sweet, nutty and truly melt in the mouth. The best comparison I can make is a really light, buttery, hazelnut shortbread, but better. One bite and you are hooked!

The biscuits were a bit of an experiment I confess, but I have all sorts of plans for them now that I have stumbled across them. I can't wait to make some and dip them in chocolate ......………..

Dark Chocolate Mousse


280g good quality dark chocolate (70% cocoa) (or milk chocolate if you prefer)
45g unsalted butter
4 large eggs - separated
300ml double cream
½ teaspoon vanilla powder or substitute with vanilla extract
A shot of Cointreau or your favourite liqueur (optional)


  1. Break the chocolate into pieces and melt, stirring with the butter in a bowl over a pan of just-simmering water (or place in the microwave and heat on medium, in 30 second bursts, stirring well between each until just melted and completely combined). 
  2. Remove from the heat and allow to cool slightly.
  3. Beat the egg yolks one at a time into the melted chocolate mixture, using an electric whisk. Add and beat in the vanilla and any liqueur if you are using.
  4. In a separate bowl, beat the cream to form soft peaks and set aside.
  5. In another bowl (and using clean beaters), beat the egg whites to form soft peaks and set aside.
  6. Beat half of the cream into the chocolate mixture and then fold in the remaining cream and egg whites a little at a time until fully combined. 
  7. Spoon the mousse into small serving dishes and then allow to set in the fridge.

White Chocolate Cream


220 ml double cream
100 ml good quality vanilla custard
100g white chocolate (chopped)


  1. Melt the chocolate in a small glass bowl in the microwave (medium setting) on 30 second bursts, stirring between each. (or place the bowl over a gently simmering saucepan of water, ensuring the water does not touch the bottom of the bowl, stirring frequently) 
  2. Once melted, set the chocolate aside to cool slightly.
  3. Whip the cream with an electric whisk until it begins to thicken.
  4. Add the custard and continue to whip until the mixture forms soft peaks.
  5. Add the chocolate to the whipped cream and gently fold in until completely combined.
  6. Top each mousse with a spoon or quinelle of the white chocolate cream.

Hazelnut Biscuits


35g fine brown rice flour
35g sorghum flour
40g potato starch flour
25g oat flour
25g tapioca flour
50g finely ground hazelnuts (shelled and peeled)
¼ teaspoon fine sea salt
110g unsalted butter - room temperature
50g icing sugar
½ teaspoon vanilla bean paste


  1. Weigh and mix the flours in a bowl, making sure any lumps are completely broken down.
  2. Add and stir in the hazelnuts and salt.
  3. Cream the butter, sugar and vanilla paste in a large bowl until pale and fluffy.
  4. Add the dry ingredients and mix thoroughly with a wooden spoon or firm spatula until the mixture comes together as a fully-blended dough.
  5. Shape the dough into a sausage (about 4 cm in diameter), wrap in baking paper or clingfilm and refrigerate for about an hour to allow to firm-up.
  6. Pre-heat the oven to 180 C/350 F/Gas 4. 
  7. Line a couple of baking sheets with baking paper.
  8. Remove the dough from the fridge and cut into discs about ½ to 1 cm thick.
  9. Place the discs on the baking sheets and bake for 10 to 12 minutes until the edges are just beginning to darken very slightly.
  10. Remove from the oven and allow to cool on the baking trays, before placing on wire racks to go completely cold.

Gluten Free Alchemist © 2013 unless otherwise indicated

Wednesday, 25 December 2013

Mince or Fruit Crumble Tarts - gluten free

The Christmas season simply cannot pass without a mince pie or two. I have to say that in the past, I have not been a great fan of mincemeat, but this year I managed to find an absolutely gorgeous mincemeat with cherries, almonds and brandy. Lush!

Because my daughter doesn't go a bundle on mincemeat, however lovely it is, I usually make a few fruit pies to sit alongside, so that she doesn't feel left out. I fill the fruit pies with a delicious home-made fruit compote, made from whatever fruit happens to be lying around. This year, I struck double lucky, because when I was sorting through the freezer to make some room for Christmas, I came across a large tub of apple and strawberry compote lurking deep within...... Perfect for fruit tarts! Yippee..... one less job to do!

Rather than make an all-pastry tart, my take on the traditional treat is to make individual crumble-tarts................ Crisp gluten free almond pastry cases, filled with mincemeat or fruit and topped with a gluten free cinnamon-spiced crumble.

These little pies are just bursting with flavour from the moist tangy fruit or mincemeat filling. The sweet, crunchy, crumbly top offsets the fruit perfectly and tastes so Christmassy with its cinnamon edge.

I added an extra twist this year, by stirring a couple of teaspoons of freeze-dried cherry powder into the pastry mix to make a cherry-almond pastry. It probably could have taken on more, but even with this amount, there is still a detectable hint of sour cherry in the background of each bite. If you don't have any powdered cherry, it's not a problem. The pastry is quite delicious without it.

To make them even more festive, I have topped each pie with a little fondant icing snowflake made with a wonderful little cutter I found a couple of years ago ................ Aaaahhhhh........... SO cute! And of course, it goes without saying............... a bit of edible sparkle. Gold for mince and red for fruit!

Mince or Fruit Crumble Tarts 

Cherry-Almond Pastry (makes approx 20 tart cases)

130g gluten free flour mix
50g corn flour
40g ground almonds
2 teaspoons ground freeze-dried cherries (optional)
1 teaspoon xanthan gum
pinch fine sea salt
60g caster sugar
110g cold butter - cubed
1 large egg 
1 to 1½ tablespoons cold water

Method - by hand

  1. Weigh the flours, cherry powder, xanthan gum and salt into a large bowl and mix, making sure any lumps are broken down.
  2. Rub the butter into the flour mixture with your finger tips until it resembles breadcrumbs.
  3. Stir in the sugar and almonds.
  4. In a small bowl, beat the egg with 1 tablespoon of the water and pour into the dry ingredients.
  5. Stir all the ingredients together using a table knife until they begin to clump together. If you think the mixture is too dry add a little more water, a dribble at a time until you feel the consistency is right.
  6. Dust your hands with corn flour and bring the dough together, pressing into a ball.
  7. Knead very briefly, to make sure the ingredients are fully amalgamated. 
  8. Roll the dough to about 3mm thickness, cut into rounds using a cookie cutter and use to line the holes of a muffin tin. Place the trays in the fridge to chill whilst you prepare your fruit and crumble topping.


I used shop-bought mincemeat with cherries for half the batch.

The other half I used an apple-strawberry fruit compote that was lurking in the freezer. You can make the fruit compote using your favourite combination of fruit - cut into pieces and placed in a saucepan with a small amount of sugar. Bring to the boil and then simmer until the fruit is soft and the mixture has reduced to a 'jam-like' consistency. 


150g gluten free plain flour mix
½ teaspoon ground cinnamon
100g unsalted butter - cold and cubed
40g golden caster sugar
35g coconut palm sugar (if you don't have this, substitute with soft brown sugar)
soft brown sugar for sprinkling

Putting it all together

  1. Pre-heat the oven to 180 C/350 F/Gas 4.
  2. Take the lined pastry cases from the fridge and fill three-quarters with your chosen filling.
  3. Top with a good spoonful of crumble mixture and a sprinkling of brown sugar to add extra crunch.
  4. Bake for 20 to 30 minutes until golden-brown.
These can be eaten hot or cold and they freeze really well.

I decorated mine with some sugar fondant snowflakes which I cut with a shaped cutter and some edible glitter to add a little Christmas sparkle.

Gluten Free Alchemist © 2013 unless otherwise indicated

Saturday, 21 December 2013

Almond & Cherry Biscuit Trees - gluten free (optional dairy free/vegan)

Note : I have had to re-publish this post as something weird happened to my computer and I lost it from the blog. Have no idea why or what happened. Sorry!

I can't believe how close Christmas is and life is one big rush. It seems I haven't sat down in days.................... running from work to shopping to wrapping to blogging to driving my daughter from one activity to another (I cannot believe an 8 year old can have such a manic social life!).......... and finally to baking.

I have a whole list of things that need to be cooked and ready in time for Christmas. Breads, mince pies, trifle sponge, biscuits, sausage rolls, stuffing, mousse, fish cakes............ the list goes on and on. When you can't eat gluten, it is tricky to get any of that stuff ready made and truly enjoyable, so for Christmas, you really can't cut corners and the kitchen gets a lot of use. Doing a job right up until Christmas Eve adds to the pressure, so I try to pace myself as best I can and prepare and freeze as much as possible ahead of time.


Christmas wouldn't be Christmas without some festive, decorated biscuits, so I have made some very tasty, sparkly Christmas trees to add to the spirit of the season.

Almond is (for me) somehow synonymous with Christmas. I have no idea why, other than to put it down to a flavour association with marzipan in Christmas cakes and Amaretto in trifles and those delicious little Italian amaretti biscuits. Whatever it is about, I have taken this connection as necessary to the time of year and have given these biscuits a strong hit of almond and combined that with one of my favourite pairings - cherry.

I made two batches of the biscuits - the first using freeze dried sour cherries. These biscuits were perfectly crisp as the dough was slightly 'drier', and the cherries gave a wonderful tartness against the rich, sweet, creaminess of the almond.

If you prefer a slightly softer, sweeter biscuit, the second option is a perfect alternative. I made batch two with some home-made candied cherries which I had in the fridge, preserved from earlier in the year. The recipe for the cherries can be found here and was originally sourced from The Perfect Scoop (David Lebovitz). Although these cherries were originally linked to ice cream making, providing you drain them thoroughly (you can use the syrup to make and colour your icing decoration), they work really well in biscuits too.

These biscuits have an almondy, gentle bite, interspersed with chewy sweet cherry pieces which make them last just that little bit longer and feel just that bit more satisfying. If you don't have either cherry option available, any other type of preserved cherry will work just as well.

I decorated my trees with pretty sparkly stars made from shop-bought ready-to-roll icing into which I kneaded some edible glitter (as well as pressing a little into the top).

I think they look very pretty - my little sparkly pink Christmas forest! They taste wonderful too...........

I am entering them for three challenges this month.........

The Biscuit Barrel, organised by Laura over at I'd Much Rather Bake Than..., who's theme for December is 'Quick and Easy'. These were really quick to make (and very easy to eat)!

My first AlphaBakes run by Ros at The More Than Occasional Baker and Caroline at Caroline Makes. The challenge letter this month is 'X'. Perfect! Is that a fluke or what? Well 'Xmas' is good enough for me!


And finally, Family Foodies, the brain child of Louisa at Eat Your Veg and Vanesther at Bangers & Mash. December's theme is 'Kids Christmas'. Trust me...... my little one can't keep her hands off these...... I am sure it is the taste she likes as much as the sparkle!


Almond & Cherry Biscuits


150g unsalted softened butter/dairy free alternative 
90g golden caster sugar
50g almond flour 
75g tapioca flour
50g white rice flour
50g sorghum flour
1½ teaspoons almond extract
½ teaspoon vanilla extract

Either : 20g freeze-dried cherries (cut into small pieces)
or        80g (drained weight) of Candied Cherries (from this post) - chopped


  1. Line 3 baking sheets with baking paper and preheat the oven to 180 C/350 F/Gas 4.
  2. If you are using candied cherries, drain any excess liquid, by leaving in a sieve over a bowl for half an hour. Gently squeeze the cherries with the back of a spoon against the sieve to get as much liquid out as possible, before chopping them.
  3. Cream the butter and sugar together until pale and fluffy. Add the almond extract and vanilla and beat thoroughly to combine.
  4. Weigh and mix the flours in a separate bowl, making sure any lumps are broken down. 
  5. Add the flour and cherries to the butter-sugar and mix with a spoon until fully combined. You should now have a stiff dough.
  6. Roll out the dough to a depth of about 5mm on a large sheet of baking paper, sprinkled liberally with rice flour. It may help to also sprinkle the surface with flour or coat the rolling pin in flour.
  7. Using a cookie cutter, cut the biscuits into your chosen shapes and place on the baking trays. If the dough is too soft to lift easily, place in the fridge (on the baking paper) for about half an hour to chill and harden slightly (after rolling) as this will make it easier to form the biscuit shapes and transfer them. If you use freeze-dried cherries, you will get a firmer dough than if you use wet candied cherries.
  8. Continue the rolling and cutting process until you have used all the dough.
  9. Bake for 12 to 14 minutes until the edges of the biscuits are just beginning to brown. Swap the position of the trays in the oven half way through the cooking process to ensure an even bake.
  10. Remove from the oven and leave to cool completely on the trays.
  11. Decorate as you wish once the biscuits are cold, or just eat as they are.

Gluten Free Alchemist © 2013 unless otherwise indicated

Sunday, 15 December 2013

Minty Chocolate Brownies - gluten free

Christmas is nearly here and a while back, I decided that minty chocolate brownies would be a really delicious treat to share with family and friends. Not working from a recipe, I was struggling to decide the best way to make them minty. I didn't just want to add mint essence as I thought that would be way too boring and wouldn't actually get the flavour effect that I was hoping for.

By last week, and following my recent success of adding toffees to biscuits and cake, I had decided to use some sort of mint sweet, but couldn't decide which might work best. My plan was to take a trip to the sweet shop and peruse the shelves for inspiration, but I didn't actually get that far. As is often the case, inspiration arrived on the web just when I needed it most..........

It seems that a number of lucky bloggers out there have been receiving promotional boxes of After Eight Mints from Nestle, who have asked them to come up with recipes in which to use them. I sadly am not one of those bloggers!

I'm not jealous at all................. no really.................. Actually, I am grateful to all of them. As soon as I started reading about all the After Eight inventions, I realised immediately that After Eights were exactly the right sweet to use in my brownies! Soft, gooey, a deep cold minty kiss............ bound to melt and mingle into the brownie sponge. The perfect enhancement to chocolate squidge.

I did have a couple of attempts at getting this recipe right. The first batch ended up way too gooey. Delicious yes, but I was spooning it off the bottom of the tray. Shame is was so disastrous. But not wanting it to go to waste, I have had to eat it myself (well............. it wouldn't have been fair to inflict it on anyone else).

With the need for a bit of a tweak, I added a little more flour and a little less sugar and hey presto........the most delectable gluten free, minty chocolate brownies were born!

These moist chunks of heaven have a perfectly chewy, yet firm texture. They are not too sweet, are very chocolatey and have a cooling hint of mint which is most definitely present, but not too over-powering. Yum! I am thrilled with them. Chocolate + mint + brownie...... What's not to like?

The After Eights worked really well (although if you can't get them where you live, an alternative soft or liquidy mint fondant sweet is definitely worth a try).

I reckon they make a perfect, prepare-ahead-of-time plate of Christmassy treats to either take to a party or enjoy at home. So I am sharing them with two challenges this month..........

Treat Petite, with December's 'Happy Holidays' theme, being hosted by Stuart at Cakeyboi (who shares the challenge with Kat at The Baking Explorer)

And Four Seasons Food hosted this month by Anneli at Delicieux (who co-hosts with Louisa at Eat Your Veg). December's theme is a very Christmassy 'Party Food'.

I think Christmas and holidays are definitely an excuse to eat lots of treats and are absolutely the right time to scoff brownies.................

Minty Chocolate Brownies - gluten free


200g good quality dark chocolate
200g unsalted butter 
3 large eggs
120g golden caster sugar
110g soft brown sugar
1½ teaspoons vanilla extract
160g plain gluten free flour blend (I used mix A from this post)
30g cocoa powder
1 teaspoon xanthan gum
2 teaspoons GF baking powder
½ teaspoon fine sea salt
130g After Eight Mints - cut into very small pieces


  1. Base-line a square baking tin (23 x 23 cm/9 x 9 inches) with baking paper.
  2. Pre-heat the oven to 180 C/350 F/Gas 4.
  3. In a medium sized bowl, weigh and mix the flour, cocoa, xanthan gum, baking powder and salt, making sure any lumps are completely broken down. Set aside
  4. In a heat-proof glass bowl, melt the chocolate with the butter (either by steaming the bowl over a saucepan of simmering water or in the microwave on 30 second bursts) stirring frequently. Make sure the chocolate mix is well blended and smooth.
  5. Meanwhile, beat the eggs with the sugars and vanilla for 3 to 5 minutes until pale, thick and creamy.
  6. Add the melted chocolate mix and beat thoroughly.
  7. Add the dry ingredients and carefully fold in until just combined.
  8. Finally fold in the After Eight Mint pieces until evenly distributed.
  9. Pour the mixture into the baking tin and smooth the top.
  10. Bake for 10 minutes and then turn the oven down to 160 C/140 F/Gas 3 and continue to bake for a further 30 minutes. The brownie should be well risen and even on top.
  11. Remove from the oven and leave to cool in the tin. 
  12. Once cool, remove from the tin and cut into individual squares. 

Gluten Free Alchemist © 2013 unless otherwise indicated

Thursday, 12 December 2013

Apple & Blackberry Curd

Whoopie! The Christmas tree is up.................. Christmas is really, nearly here!

It's my favourite foodie time of year because I can pog-out on all those calorific treats and spend lots of time concocting delicious edible inventions to feed anyone brave enough to eat them. There's more time spent chilling and eating with friends and family, so it's a great excuse to really 'go to town' in the kitchen.

In the run up to 'the big event', we dig out the Christmas CD's and dance round the kitchen (often as a family), spoon and bowl in hand, singing (badly) and mixing as we go. The 'great family bake off'!

And then there's the presents........................ I always love to receive home-made foodie gifts, firstly because they're unique and secondly because they exude thoughtfulness and care. They are also the perfect solution when you can't think of what to buy people, because you know they will (most of the time) be gratefully received and devoured.

This year I have decided to give some foodie gifts, so have been busily making curds and preparing to make biscuit goodies to package prettily and deliver to my favourite people.

Earlier in the year I shared and posted my recipe for Rhubarb Curd. - A delicious, creamy, slightly tart jar of 'rhubarb and custard' yumminess. Having discovered this gem, I have made it several times since and think t is so delicious and unusual that I have now made several jars to give as gifts.

But I was also feeling inventive this week and decided to try adapting my rhubarb recipe and to experiment with an apple and blackberry version, using fruit that has been stashed in the freezer since the autumn. Cooking apples and blackberries can be pretty tart, especially if you go easy on the sugar, so I thought they would be just perfect in a curd.

I was right................ The flavour in this jar is incredible........... Tangy, fruity, sharp, sweet, apples, blackberries, memories of Autumn.............. yum!! And as if that wasn't perfect enough, the colour is absolutely beautiful and so, so fruitily inviting. Absolutely delicious............. I want to sit with a jar and a spoon and eat the lot, it is that good!

But I won't. Because I have made some for other people too. Extra, extra special jars of yummy Christmas love, to be given and shared. Not eaten greedily............ by me!

These pretty purple-red jars make such perfect gifts, I am offering them as my entry to December's Tea Time Treats challenge, being hosted this month by Kate over at What Kate Baked. This month, the wonderful duo of Kate and Karen (from Lavender and Lovage) have taken Christmas by the horns and have challenged us to share our Festive Foodie Gifts. Great theme!

This Apple & Blackberry Curd is fantastic with shortbread biscuits, on scones, or just eaten out of the jar............... I feel sure that my efforts will be gratefully received and enjoyed. I know I would be really happy with a jar of this one!

Apple & Blackberry Curd (makes 3 small or 2 larger jars)


1 cooking apple (Bramley) - peeled, cored and cut into small pieces
300g fresh or frozen blackberries
3 tablespoons water
3 large eggs - beaten
120 caster sugar
80g unsalted butter


  1. Place the prepared apple and the blackberries into a saucepan and sprinkle with 1 tablespoon of the sugar.
  2. Add 3 tablespoons of cold water and using a medium heat setting, bring to a simmer.
  3. Allow to simmer, stirring occasionally until the fruit has cooked through and is soft enough to crush with the back of the spoon. 
  4. Remove from the heat and allow to cool.
  5. Once cool, puree the fruit using a blender and then push through a sieve into a bowl or jug to remove any seeds. This will take some perseverance as you want to get as much puree through  as possible 
  6. To sterilise your jars, place clean jars and their lids into a cold oven on a baking tray and turn to 130 degrees Centigrade. Allow to heat whilst you make your curd.
  7. Using a double saucepan, place a small amount of water ready to heat. Place the butter, sugar, eggs and fruit puree into the top and begin to heat the water whilst continually stirring until the water begins to simmer.
  8. Continue to stir turning the heat down to a low simmer, so that it is effectively steaming under the ingredients. It is essential not to be tempted to turn the heat up and to be really patient with the cooking process or you will scramble the egg.
  9. Keep stirring until the butter melts and the mixture thickens into a custard consistency which thickly coats the back of the spoon. (This may take 15+ minutes, so be really patient)
  10. Pour into your sterile, warm jars and seal with lids immediately, before allowing to cool. Store in the fridge when cold.

Gluten Free Alchemist © 2013 unless otherwise indicated

Tuesday, 10 December 2013

'Dare to Bare' - A peek inside my gluten free larder

I haven't done a Random Recipe challenge before. I have no idea why, as I always check out with fascination what other people have found in their recipe books when the posts are rounded up at the end of each month.

But this month, Dom over at Belleau Kitchen really caught my attention. He's challenged us to 'dare to bare' what we hide inside our larders and food cupboards! I am innately nosey, so I LOVE the idea of being able to check out what is behind the doors of other people's cupboards................ What unusual and exciting ingredients lurk in amongst their boxes, jars, tins and packets? How do they organize this most important of closets? What tricks, shortcuts and inspiration will I glean from inside those foodie storage spaces?

It will be fascinating to compare one larder to another at the end of the challenge............... What will each say about the personality and life-style of the individual cooks who keep them?

Actually...... this is beginning to sound a little scary................. What will my larder say about me?

I figured there may not be too many gluten free larders being exposed out there, so I have decided to take the risky leap of sharing mine with the world. I do this partly because if someone had told me how much my larder would change when my daughter was diagnosed Coeliac, I would have dismissed them as a bit bonkers.............. How many flours? Really? I am still amazed every time I open the door!

Well............. here's the reality............... My larder has been taken over by tub after tub of gluten free flours and grains (22 at the last count), each kept regularly topped up and labelled so that I am not totally confused! Sure........ I could just buy a bag of commercially-blended gluten free flour, but in my experience, they just don't do the same thing. Wheat flour seems to lend itself to baking pretty much anything, but the properties of the many and varied gluten free flours mean that you need to combine them with what often feels like scientific precision to get the right qualities for the bake you ultimately want to achieve.

I have explored the various qualities of gluten free flours and grains previously in this post, but I do plan to update it in the new year with the latest additions to the line up. One of the delights of gluten free baking is the frequent discovery that there is yet another different flour you've never heard of before, just waiting to play and experiment with.

Apart from the required obsession with flour, my larder also contains a fairly typical array of tins and jars.......... I confess I am not one for spending hours cooking dried beans, when I can get them ready out of a tin, so I always keep a selection handy (kidney, butter, cannellini, borlotti, etc) to add to chilli, stews, soups and salads. Always always I have tinned tomatoes and for quick meals when there's no time for anything other than baked potatoes, there's a hoard of tuna, baked beans and the usual fayre to throw on the top.

Jars mostly contain spreads and jams, but honey is essential to lots of my recipes as are a variety of vinegars, oils and spices. There is, I confess, an occasional jar of ready-made curry sauce for a quick meal as well as pots of custard and stuff for my daughter.

On the top shelf, I keep a selection of nuts, seeds, rices, noodles and pasta (all gluten free), as well as a box for dried yeast and miscellaneous baking ingredients such as geletine.

I always hide a stash of chocolate bars (white, plain and milk) that I try to save (not always successfully) for cooking, in the space under the tin shelf and I also keep a tub of gluten free oat and nut breakfast bars for those mornings when I have no time to sit down, but know I will need to eat somewhere between leaving the house and getting to work..........

This is actually beginning to sound more organised than I thought! Here's a bit more in pictures......

gluten free crackers, oat cakes, bread sticks and bits......

Our last remaining squashes and some onions from the garden........ Aaahhhh........... reminders of summer!

Because I now have so many flours to accommodate, I have commandeered a separate cupboard to store my ever growing selection of sugars, other baking ingredients, freeze-dried fruit and collection of cake decorations (glitters, sprinkles, etc). The bottom shelf looks like it needs a bit of a sort through! I love to experiment using freeze dried fruit so buy it in larger quantities and store it in air-tight containers. And there are so many amazingly pretty, irresistible sprinkles out there I think I may be developing an addiction to buying them!

So there you go........... I have dared to bare my gluten free larder................ A strange and exposing process, I am unsure how I feel now that I have done it, but I hope it has been at least a little bit interesting to those of you intrigued enough to take a peek!

Gluten Free Alchemist © 2013 unless otherwise indicated