• Home
  • About
  • Contact Me
  • Disclosure & Privacy Policy
  • Work With Me
    • Work With Me
    • Brands & Features
  • Nav Social Menu

    • Bloglovin
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Gluten Free Alchemist

Positively Coeliac - Adventurously Gluten Free

  • Home
  • Recipes
    • Big Cakes & Celebration Cakes
    • Tray Bakes, Brownies, Blondies & Flapjacks
    • Small Cakes; Cupcakes; Muffins & More
    • Cookies & Biscuits
    • Desserts & Trifles
    • Sweet Pastry, Pies, Pastries & Tarts
    • Ice Cream, Sorbets & Ices
    • No Bake Recipes
    • Sweets & Other Sweet Stuff
    • Preserves
    • Sweet Extras : Icings, Fillings, Ganaches, Sauces etc
    • Scones (Sweet & Savoury)
    • Batter : Pancakes, Blinis, Waffles & More
    • Bread (& Pasta)
    • Breakfast & Brunch Ideas
    • Lunch & Light Meals
    • Soups & Salads
    • Main Meals (inc Casseroles and Slow-Cooked)
    • Savoury Pastry, Pies & Bakes
    • Appetisers, Starters & Sides
    • Party, Picnic & Lunchbox (Savoury)
    • Drinks & Things That Go With Drinks
    • Vegan-Gluten Free
    • Christmas Recipes
  • Gluten Free Travel
    • Travel Index
    • Travel Tips & Planning
    • Gluten Free Travel Destinations Abroad
  • Gluten Free Flours/Flour Blends
  • Coeliac Parenting Guide
    • Introduction
    • Discovering Your Child Is Coeliac
    • Food – A Guide to Safe Eating & Cross-Contamination
    • Eating Out – Restaurants & Fast Food
    • Managing Child Care & Education
    • Managing Play Dates and Parties
    • Managing Adolescence & Secondary School
Home » Gluten Free Sweet Treats » Sweet Pies & Pastries » Raspberry Meringue Pie

Desserts & Puddings Gluten Free Sweet Treats Sweet Pies & Pastries

Raspberry Meringue Pie

Tweet
Pin36
Share379
Yum1
Flip
Share
Share
416 Shares
Jump to Recipe Print Recipe

Raspberry Meringue Pie – A twist on an old favourite. Crisp gluten free pistachio pastry encasing a tangy, vibrant raspberry curd, topped with pillowy, sweet meringue.

This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.

DON’T LOSE THIS RECIPE! PIN IT FOR LATER…

raspberry-meringue-pie-pin

Raspberry Meringue Pie – A twist on a classic

Meet the Raspberry Meringue Pie. A twist on that old favourite made with lemons. De-glutened and brought into the 21st century with a fresh flavour and daring. Although it’s one of my earlier blog recipes from 2014, I decided it needed to be revisited, updated and improved… And here it is…

It’s not the first time I’ve ‘messed’ with its lemon meringue grandparent.  In addition to the Raspberry Meringue Pie, at Gluten Free Alchemist we also have an alternative Rhubarb and Strawberry Meringue Pie (totally drool-worthy). And an Orange and Lime Meringue Pie, which although still citrus, bends the rules on the original lemon curd filling.

All are divine, but this Raspberry version stands out for its vibrancy as well as its deliciousness. I mean… LOOK at that colour!

The curd filling is soft and moussy. Its raspberryness is delightfully tangy and shot through with a hint of lime. And the pastry which encases it is crisp, deep with pistachio, slightly tart with lime zest, yet balanced with caramel-brown sugar. The whole thing is finished with light, pillowy, sugar-sweet meringue… Crisp on the outside and oh-so-melt-in-the-mouth on the inside. Tempted?

gluten-free-raspberry-pie

Is Raspberry Meringue Pie easy to make?

Raspberry Meringue Pie is no more tricky than its lemon cousin, although it does have an additional step in preparing the raspberry puree which replaces lemon juice. As long as you have a blender, a sieve and a saucepan, raspberry puree is a cinch. And actually, you could probably make it without the blender, if you are willing to use a bit of arm power.

Like any other meringue pie however, this raspberry one is a dessert that requires a little time to make… There are of course, three elements: The pastry, the curd filling and the meringue. None of these are particularly difficult, but will need (in total) a good couple of hours set aside.

Seriously though, this pie is totally worth the effort.

meringue-pie-raspberry

What particular equipment do I need to make Raspberry Meringue Pie?

As suggested above, you definitely need a decent non-stick saucepan, a fine-mesh sieve and (for preference) a blender to whizz the raspberries. If you don’t have a blender, you could just push and squash the juice and pulp through the sieve by hand, but it will take more effort and time. Although having said that, a grinder/blender will also be useful for crushing the pistachio nuts if you are making the pistachio pastry.

You’ll also need a rolling pin, some baking beans to blind-bake the pastry and a loose-bottomed pie tin… Let’s face it, meringue pies always look nicest with their bare pastry on display. I mostly use a 9 inch (23 cm) but feel free to go smaller.

As always, it’s worth having a good set of kitchen scales, and also a sturdy electric whisk. And of course, you’ll need an oven to bake and a fridge to chill.

meringue-pie

Can I use pastry other than gluten free Pistachio Pastry?

Yes. You can use any shortcrust pastry recipe that you like (gluten free or not). Just make sure it is suitable for a sweet pie.

The pistachio pastry used for the recipe shared here, was chosen to give additional richness and a slightly nutty texture. It’s a favourite pastry of mine for making fruit tarts because it pairs beautifully and brings a depth to the bake that elevates it to something extra special.

raspberry-pie-gluten-free

Can I make Raspberry Meringue Pie dairy free?

Yes. You can make Raspberry Meringue Pie dairy free. Simply substitute any butter referenced in the recipe for a suitable, good-quality dairy free alternative.

Can I make it Vegan?

Sadly no, you cannot make it vegan. All elements of the Raspberry Meringue Pie rely heavily on eggs. Although I am sure there is a vegan baking genius out there who would manage to ‘veganise’ it, that baker is not me.

Made my Raspberry Meringue Pie?

Please let me know if you make this pie. It’s one of my favourite meringue desserts and it would make my day to know other people have enjoyed it too. Leave a comment below, tag me on social media (my links are at the top right of the page) with a photo, or email me.

If you are looking for other inspiration for pudding, check out our Desserts and Trifles Index and our Sweet Pastries page. For everything else, grab a cuppa and browse our beautiful Gluten Free on-line Cook Book.

raspberry-meringue-pie

A few other favourite recipes on Gluten Free Alchemist that make the most of raspberry season

  • White Chocolate & Raspberry Crème Brulee
  • Tarte aux Framboise
  • Pink Pavlova with Berries & Nectarine
  • Raspberry & Lemon Drizzle Bundt Cake
  • Belgian Waffles with Fresh Raspberries
  • Orange & Raspberry Friands
  • Flourless Orange Cake with Honeyed Raspberry Coulis
  • Mini-Mouthful Jam Tarts
  • Orange & Raspberry Swirl Bundt Cake
  • Raspberry-Lemon Drizzle Cake
  • Raspberry-Ripple & White Chocolate Ice Cream Bites
  • Raspberry-Lemon Drizzle Trifle
raspberry-meringue-pie-gluten-free
raspberry-meringue-pie
Print Recipe
5 from 7 votes

Raspberry Meringue Pie (with gluten free lime & pistachio pastry)

Raspberry Meringue Pie – Crisp gluten free pistachio pastry encasing a tangy, vibrant raspberry curd, topped with pillowy, sweet meringue.
Prep Time1 hr
Cook Time40 mins
chill time1 hr
Total Time2 hrs 40 mins
Course: Dessert, Dinner Party, Pudding
Cuisine: British, Gluten Free
Keyword: meringue, pastry, raspberry
Servings: 10
Calories per serving: 354.8kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • 1x 9 inch (23 cm) loose-bottomed pie tin (or use more smaller ones)
  • Kitchen scales
  • Mixing bowls
  • measuring spoons
  • zester/microplane/fine grater
  • flat knife
  • baking paper
  • Rolling Pin
  • sharp knife
  • fridge
  • baking beans
  • Oven
  • blender
  • sieve
  • saucepan
  • wooden/silicone spoon
  • electric whisk
  • piping bag and nozzle – optional
  • baking trays
  • serving plate

Ingredients

Lime & Pistachio Pastry (gluten free)

  • 110 g brown rice flour fine
  • 40 g corn flour (starch)
  • 50 g finely ground pistachio nuts
  • 1 tsp xanthan gum
  • ¼ tsp fine sea salt
  • 50 g unsalted butter cold and cubed or DF alternative
  • 50 g margarine or lard cold and cubed
  • 1 zest lime finely grated (you need the juice for the filling)
  • 50 g soft light brown sugar
  • 1 large egg UK large
  • 1-2 tbsp water very cold

Raspberry Curd Filling

  • 480 g fresh or frozen raspberries + approx 2 tbsp cold water makes approx 460 ml/g puree with the lime juice
  • 1 lime (juice only)
  • 70 g golden caster sugar
  • 30 g corn flour (starch) + 2 tbsp cold water
  • 3 large egg yolks UK large (save the whites for the meringue)
  • 40 g unsalted butter or dairy free alternative

Meringue Topping

  • 3 large egg whites
  • 150 g white caster sugar
Metric – US Customary

Instructions

Pistachio Pastry

  • Weigh and mix together the flours, ground pistachio, xanthan gum and salt in a large bowl, making sure any lumps are completely broken down.
  • Rub the butter and margarine/lard into the flour mix until the mixture resembles breadcrumbs.
  • Add and stir in the lime zest and sugar.
  • Lightly beat the egg with 1 tablespoon of the water and then add to the dry ingredients.
  • Mix together with a flat knife until it starts to form a dough. If the mixture feels too dry, add more of the water. It is better to have a slightly tacky dough, than an over-dry one.
  • Now bring the dough together with lightly cornflour-dusted hands and press into a ball. Knead briefly to ensure ingredients are fully amalgamated. No need to chill.

To Make the Pie Base

  • Lay down and lightly flour (with corn starch/flour) either a large sheet of cling film or baking paper (see NOTES).
  • If making a single large pie, place all the pastry on top of the floured surface, or divide into separate pieces if making more than one to avoid over-working the pastry. Flatten slightly and lightly flour the top.
  • Roll the pastry out straightaway (do not chill in the fridge) to a thickness of 2 to 3 mm, checking the shape as you roll to ensure it will fit the tin (including the sides).
  • Carefully lift the pastry with the support of the rolling pin and lay over the flan tin (or use the cling film-flip method as in the NOTES). Working quickly, ease the pastry into the base, gently moulding into the sides of the tin. Try and avoid cracking the pastry too much, but don't worry if it does crack as gluten free pastry is very forgiving and can be easily 'patched'.
  • Trim the pastry edge flush with the top of the tin, using a sharp knife.
  • Carefully examine the pastry base for any cracks or holes. If there are any, use the trimmed, remains to ‘repair’
  • To repair : Roll and trim a piece of pastry dough to rough size, and using cold water, dampen both the area around the crack/hole and the down-side of the ‘patch’ and gently press together, smoothing the edges with a finger dipped in water to seal and tidy.

Chill the pastry base

  • Place the prepared flan pastry in the fridge for half an hour to chill prior to baking.
  • While chilling, pre-heat the oven to 200 C/400 F/Gas 5. 

Blind-Bake the Pastry Case(s)

  • Scrunch and then flatten a piece of baking paper large enough and lay inside the flan case(s). Then fill the pastry base with baking beans.
  • Bake the pastry with the baking beans for 10 minutes.
  • Take out of the oven and remove the baking beans (lifting them on the baking paper and carefully pouring into a heat-proof container to cool). Discard the baking paper.
  • Place the uncovered pastry case(s) back in the oven for a further 7 to 10 minutes, checking they are golden and dry, but do not burn.
  • Once cooked, remove from the oven and allow to cool completely.
  • Once the pastry case(s) are cold, remove from the tins and place on a plate that will fit in the fridge.

Raspberry Curd Filling

  • Puree the raspberries with the lime juice and 2 tablespoons cold water in a blender and then sieve to remove the pips. You should now have about 460 ml (g) puree. (You will need to force the puree through the sieve with the back of a spoon).
  • Mix the raspberry puree with the sugar in a large saucepan.
  • Mix the corn flour with 2 tbsp cold water (little by little) in a small bowl to make a paste and then stir this into the raspberry-sugar liquid.
  • Heat gently, stirring continually until the mixture comes to a simmer.
  • Continue to stir over a low heat for about a minute until the mixture thickens.
  • Remove from the heat and cool slightly.
  • Crack and separate the eggs very carefully. You need the yolks for the filling, but set aside the whites for the meringue. You need to be careful not to get any egg yolk in the white as this will ruin the meringue.
  • Beat the egg yolks into the raspberry mixture one at a time using an electric whisk and then beat in the butter until smooth.
  • Spoon the filling into the pre-baked pastry case(s) and smooth the surface evenly.
  • Chill in the fridge for at least 30 minutes to allow the filling to set.

Meringue Topping

  • Whilst making the meringue, pre-heat the oven to 180 C/350 F/Gas 4 and place the baking tray that you intend to cook the pies on in the oven to heat up.
  • Whisk the egg whites to soft peaks.
  • Gradually add the sugar a little at a time continuing to whisk until the meringue has a stiff, glossy appearance.
  • Spread and pile or pipe the meringue onto the raspberry tarts, making sure it reaches the edges to seal.
  • Carefully remove the hot baking tray from the oven and place the tart(s) onto it (use a spatula to help transfer the tarts if they feel fragile).
  • Bake for about 20 minutes in the middle of the oven until the meringue surface is golden brown and crisp. Check frequently to make sure it is not burning and turn the oven down slightly if you are concerned.
  • Eat warm or cold. Delicious with cream

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
When making the pastry base, you have two options. a) Standard transfer : roll onto baking paper/work top and lift the pastry (with the help of the rolling pin) into the pie dish by hand as you would normally. b) Cling film-flip method : Roll onto a large piece of cling film and flip over into the pie tin whilst still on the cling film, easing into the dish, only removing the cling film after the pastry has chilled. I mostly use the first method and then ‘patch-up’ any cracks. But some people find the second method works better for gluten free pastry.

Nutrition

Calories: 354.8kcal | Carbohydrates: 49.6g | Protein: 5.1g | Fat: 16.1g | Saturated Fat: 6.4g | Cholesterol: 93.3mg | Sodium: 144.7mg | Potassium: 190.8mg | Fiber: 4.4g | Sugar: 29.6g | Vitamin A: 540.9IU | Vitamin C: 13.8mg | Calcium: 34.7mg | Iron: 1mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Raspberry Meringue Pie shared with :

  • Full Plate Thursday #487 with Miz Helen’s Country Cottage
  • Creative Muster #387 with Fluster Buster
  • Cook Blog Share with Cooking with my Kids
  • Over The Moon #228 with Marilyn’s Treats and Eclectic Red Barn
  • Fiesta Friday with Angie and Spades, Spatulas and Spoons
  • What’s For Dinner #256 with The Lazy Gastronome
  • Blogger’s Pit Stop #224

Tweet
Pin36
Share379
Yum1
Flip
Share
Share
416 Shares


24 Comments

This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

Previous Post: « Beetroot Brownies – Gluten Free
Next Post: Goat Cheese Quiche with Caramelised Onion »

Reader Interactions

Comments

  1. Miz Helen says

    13/06/2020 at 12:04 am

    5 stars
    Your awesome post is featured on Full Plate Thursday 488 this week and thanks so much for sharing with us this week! Sure hope you are having a good week and come back to see us real soon!
    Miz Helen

    Reply
    • GlutenFreeAlchemist says

      16/06/2020 at 9:41 am

      Thank you so much Helen. That’s wonderful news! And thanks (as always) for hosting xx

      Reply
  2. Judee says

    10/06/2020 at 12:27 pm

    Absolutely beautiful- I’m interested in the vegan version that someone mentioned..

    Reply
    • GlutenFreeAlchemist says

      16/06/2020 at 9:40 am

      Thank you! A vegan version would be great…. Let’s hope someone tries it! x

      Reply
  3. Deborah Brooks says

    09/06/2020 at 4:19 pm

    5 stars
    I have not had meringue pie in forever! What a great idea to mix it up by using raspberries. Pretty! thanks for linking up for meatless Monday

    Reply
    • GlutenFreeAlchemist says

      16/06/2020 at 9:39 am

      Thanks Deborah. You’re welcome! x

      Reply
  4. Kathleen Aherne says

    08/06/2020 at 10:56 am

    5 stars
    CONGRATULATIONS. Our Adrienne has chosen your pie to be featured in our next Blogger’s Pit Stop.
    Kathleen

    Reply
    • GlutenFreeAlchemist says

      08/06/2020 at 12:49 pm

      Wow! Fantastic! Thank you so much and thanks to Adrienne too x

      Reply
  5. Liz says

    06/06/2020 at 8:46 pm

    Absolutely stunning! My current problem with baking is that there are only two of us. I am already showing my Covid-10 and am sure I couldn’t resist eating more than my share. Lovely! And thank you for bringing it to FF.

    Reply
    • GlutenFreeAlchemist says

      07/06/2020 at 2:41 pm

      Thanks Liz… I think it’s a problem for a lot of us! I’m definitely having to balanced the baking with other stuff… They may just be hauling me out with a crane at the end of this…. x

      Reply
  6. Life Diet Health says

    05/06/2020 at 5:21 pm

    Well, that sounds like my challenge right there! 😀 I have made vegan meringue before, but never a pie as lemon is not my thing, but raspberry! Well Kate, a vegan raspberry meringue pie sounds just my thing (and I have raspberries in the garden now)! So excited to veganise this! 🙂 Thanks for bringing it over to Fiesta Friday! Have a great weekend!

    Reply
    • GlutenFreeAlchemist says

      07/06/2020 at 2:39 pm

      Yay!!!! Please accept! It would be amazing to see a vegan version of my Raspberry Meringue Pie. It’s such a lush recipe… It seems a shame that not everyone can enjoy it x

      Reply
  7. Rebecca Smith says

    05/06/2020 at 8:40 am

    5 stars
    I ADORE it when you do this with popular recipes. The colours are amazing…reminds me of your battenburg cake in totally different colours and flavour combos BRILLIANT …now I just have to be THAT person who veganises it! 😀

    Reply
    • GlutenFreeAlchemist says

      05/06/2020 at 8:49 am

      Thanks Rebecca
      The colour of this one is quite stunning I agree. And it is very ‘raspberry’. But yes… Definitely you are someone who can and should ‘veganise’ it! xx

      Reply
  8. Janka van der Heiden says

    17/04/2017 at 3:31 pm

    Dear Kate, I've made this recipe over the weekend for my husbands birthday party, it was delicious. Great filling with the touch of lime and very nice pastry. I added a little bit of red food colouring to the meringue, so it became pink. Very nice in combination with de darker pink of the raspberry filling. I'll definately make this pie again. Thanks a lot for sharing!

    Reply
    • Kate Glutenfreealchemist says

      21/04/2017 at 5:08 pm

      Fantastic Janka. You're welcome. I am so pleased you liked it. It is one of my favourites!
      I imagine it was so pretty with a touch of pink in the meringue. I will have to try that myself! x

      Reply
  9. Kat BakingExplorer says

    30/01/2014 at 9:08 pm

    Wow this is gorgeous, I love how when you cut it open you get the bright red filling.

    Reply
    • Kate D says

      30/01/2014 at 9:43 pm

      Well thank you! I know what you mean….. it is one of my favourite colours and edible too!!

      Reply
  10. Aimee / Wallflower Girl says

    28/01/2014 at 7:21 pm

    haha "a pig to photograph" that made me laugh but it looks beautiful! Great colours and the pistachio pastry sounds delicious 🙂

    Reply
    • Kate D says

      28/01/2014 at 9:04 pm

      Thanks Aimee. Laugh you might……. I was so unhappy with the first set of pics (about 50 of them), I had to wait until there was a break in the clouds and whizz the one remaining pie into the garden! Fortunately I hadn't devoured the lot already!

      Reply
  11. Jane Sarchet says

    28/01/2014 at 6:18 pm

    Hole Schmoly! Not only does that look utterly irresistible, your photos definitely do it justice as do you words! My mouth was watering the entire time I read your post!
    Janie x
    PS Thanks for taking the time to link up a second recipe in this months Tea Time Treats x

    Reply
    • Kate D says

      28/01/2014 at 6:28 pm

      Aaaawww thanks Janie! I had to enter it…. it was too good to waste!

      Reply
  12. Katie says

    24/01/2014 at 6:53 am

    Wow they look amazing and what a colour! It looks almost like raspberry sorbet. Love the sound of the pastry too.

    Reply
    • Kate D says

      25/01/2014 at 10:59 am

      Thanks Katie. I've never added lime to pastry before, but it really worked….. especially combined with the pistachio!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Connect & Follow

  • Bloglovin
  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Me

Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

CONTACT Gluten Free Alchemist

Looking For Something? Click For Index

gluten-free-recipes-index

Categories

Instagram

White Chocolate Creme Brûlée with hidden Berries White Chocolate Creme Brûlée with hidden Berries 🍓 
It looks like it should be complicated. But it’s actually a really easy dessert. It’s super-delicious and is naturally flourless and gluten free... which makes it one of the best desserts if you are Coeliac. Ideal for any occasion too...
I’ve just updated my blog post with a new recipe card and lots of tips for getting it right.
I reckon it may also be the perfect treat for a cosy lockdown Valentines dinner too ♥️🍓♥️🍓♥️ 
Grab the recipe on the blog... as always, clink lnk.bio for a fast track to making heaven xx 😘 
#cremebrulee #whitechocolatecremebrulee #strawberrycremebrulee #berrycremebrulee #easydessert #valentinesdessert #glutenfree #flourless #glutenfreedessert #coeliacsafe #glutenfreeuk #dessertporn #dessertsofinstagram #britainsbesthomecooks_ #feedfeed #foodblogfeed #huffposttaste #dessertstagram #glutenfreealchemist #cookblogshare #forkyeah #homecooking #worldsgreatesthomecooks #singluten #senzaglutine #glutenmentes #eeeeeats #custardperfection 
@foodblogfeed @thefeedfeed @huffposttaste @britainsbesthomecooks_ @worldsgreatesthomecooks
Pancakes? Oh yes! Piled high and topped with juicy Pancakes? Oh yes! Piled high and topped with juicy fruit and drizzled in chocolate sauce.... Super-simple. Utterly delicious. 
Who wants the recipe? 
I’ve been having a total pancake fest recently... I am OBSESSED 
😍 😬😑🤭🤗
These yummy cakes are packed full of protein and are super healthy ♥️ 
(Well... maybe not the chocolate sauce, but needs must 😂)  #pancakes #pancakeday #pancakesforbreakfast #proteinpancakes #pancakestack #pancakesofinstagram #foodie #foodstagram #glutenfree #glutenfreealchemist #singluten #senzagluten #glutenfrei #coeliacsafe #britainsbesthomecooks_ #foodblogger #foodblogfeed #glutenfreeuk #huffposttaste #feedfeed #droolclub #buzzfeedfood #damnthatsdelish #foodporn #glutenfreedairyfree #buzzfeedfood #foodphotography #deliciousandnutritious 
@foodblogfeed @thefeedfeed @buzzfeedfood @huffposttaste @britainsbesthomecooks_
What’s your favourite drizzle cake? Mine’s a t What’s your favourite drizzle cake? Mine’s a tangy Raspberry Lemon Drizzle Bundt Cake. It’s a yummy twist on the usual lemon drizzle loaf... Super-pretty... Super-moist... Gluten Free deliciousness ♥️
Grab the recipe from the blog... I’ve popped a link in my bio... Just tap lnk.bio for a quick link 
🍋➡️♥️➡️🍋➡️♥️➡️🍋
#drizzlecake #lemondrizzlecake #raspberrylemondrizzlecake #glutenfreecake #bundtcake #glutenfreebundtcake #foodblogger #glutenfreealchemist #singluten #senzaglutine #glutenfrei #coeliacsafe #foodblogfeed #thebakefeed #britainsbesthomecooks_  #feedfeedglutenfree #feedfeed #foodies #buzzfeedfood #droolclub #forkyeah #ukfoodies #eeeeeats #glutenfreeuk #bakestagram #yahoofood #bakelove #tastemademedoit 
@foodblogfeed @britainsbesthomecooks_ @thebakefeed @thefeedfeed @thefeedfeed.glutenfree @buzzfeedfood
Perfect Panna Cotta. Sweet with Vanilla. With the Perfect Panna Cotta. Sweet with Vanilla. With the desired ‘wobble’ and drizzled with beautiful, tangy Berry Coulis. 🍓
Being a Coeliac household, it’s a favourite dessert. It’s also one of the rare desserts that isn’t a gluten free brownie when you eat out... I miss eating out!
How’s everyone else doing? What are you most missing with lockdown?
It’s so long since restaurants were allowed to open here. We didn’t really come out of lockdown after the summer... I really feel for the local businesses ☹️
But in the absence of dinner out... We just have to make our own Panna Cotta. 
Creamy, meaty, super smooth... 
Who’s with me?
The recipe is on the blog... follow the link from my profile (lnk.bio).
#pannacotta #vanillapannacotta #berrycoulis #dessert #milkjelly #dessertporn #dessertshots #glutenfreedessert #glutenfree #glutenfreeuk #coeliacsafe #britainsbesthomecooks_ #tastemademedoit #glutenfreealchemist #cookblogshare #singluten #senzaglutine #glutenfritt #glutenfrei #feedfeedglutenfree #thefeedfeed #foodblogger #foodblogfeed #foodstagram #ukfoodies #beautifulfood #droolclub #huffposttaste 
@foodblogfeed @thefeedfeed @thefeedfeed.glutenfree @huffposttaste @britainsbesthomecooks_
A brief lesson in Courtesy and Integrity... These A brief lesson in Courtesy and Integrity... These are my gluten free Bourbon Biscuits. Optional Dairy Free and Vegan.
I worked hard to get the recipe right. It took many goes and many tweaks to achieve the texture and flavour that is so Bourbon-iconic.
That’s a lot of ingredients. A lot of ‘getting it wrong’… until I was ‘getting it right’. 
It takes a lot of effort and determination to create recipes that work and work well… And that are at least as good as their glutenous counterparts.
Imagine my utter FRUSTRATION when I found that someone had taken my recipe and (having changed one simple ingredient… removing the ‘pinch of salt’ from the biscuit dough), claimed it as their own… The only credit given to me was that they had been ‘inspired’ by my recipe. 
Even worse… they posted the FULL RECIPE on Instagram, Facebook and heaven only knows where else. 
They made a video for Instagram which has had over 7,000 views. They posted it on Facebook (without any mention of Gluten Free Alchemist initially)…That was another reach of thousands. 
I have received NOTHING from their extreme ‘generosity’ in sharing my recipe. Not even a direct link to my website, from which I am trying to make a living following redundancy.
I’m not going to name and shame (although frankly as a commercial organisation they should have known better)… But INTEGRITY is important.
If you take a recipe from someone else… Give them FULL CREDIT. If you tweak a recipe with small alterations… Still give them FULL CREDIT. Be sure to direct people to the original website post where the recipe can be found in full. 
As a recipe developer, you are at the whim of the integrity and honesty of others not to steal your work. People who take without asking and without any gratitude destroy trust and faith.
Thank you for reading xx
For those of you who wanted the recipe… You’ll find a printable recipe card at Gluten Free Alchemist xx
PINCH OF SALT IS OPTIONAL
We’ve had bunnies... we’ve had Santa’s and C We’ve had bunnies... we’ve had Santa’s and Christmas characters..... now we have (drum roll.....) KIT KAT Mini Eggs. And guess what? They are GLUTEN FREE 😁😁😁😁
How exciting is that?????
I know it’s a bit early for Easter, but let’s face it... nothing is normal this year!!
Who’s rushing out to find some? 
Swipe for pack and ingredients ➡️➡️➡️➡️
#kitkatminieggs #kitkatglutenfree #glutenfreeminieggs #glutenfreetreats #glutenfreeeaster #glutenfreealchemist #minieggs #glutenfreefinds #glutenfreeuk #glutenfreechocolate #glutenfreeeastereggs #foodblogger #freefromgang #tinyeggs #coeliacfriendly
Load More… Follow on Instagram

Recent Posts

  • White Chocolate Crème Brûlée with Berries
  • Raspberry & Lemon Drizzle Bundt Cake – Gluten Free
  • Viennese Fingers Biscuits – Gluten Free & Chocolate Dipped
Foodies100 Index of UK Food Blogs
my foodgawker gallery

CeliacDisease.org

”Top

Don't miss a thing. Sign up here to get recipes and extras from Gluten Free Alchemist straight into your inbox...

Footer

You might also like

Eating Smart – the new Free From recipe app from Woman & Home & an experimental Summer Tortilla

Beetroot Buttermilk Pancakes Two Ways – #FreeFromPancakes : gluten free; sugar/refined sugar free; optional dairy free

sausage-rolls-gluten-free-pastry

Gluten Free Sausage Rolls – with Added Bacon and Apple (or not)

bbq-halloumi-kebabs

BBQ Halloumi Skewers with sweet summer veg

Swordfish Cooked with Lime, Pistachio & Coriander

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 Gluten Free Alchemist · Divine Theme built on the Genesis Framework · powered by WordPress ·