Rachel Allen’s Rhubarb Crumble Cake Gluten Free


We are properly into Autumn now so I am happily breaking out the big soft scarves, bookmarking all my favorite winter warmer dinners and planning all the deserts I can enjoy with a generous serving of warm custard as an extra indulgence. Stewed fruit, crumbles, pies, cobblers anything warm, puddingy and comforting that is what I am looking for to match this crisp cool weather.

My boyfriends Mum has a garden I truly envy, she can grow anything there from cabbage to courgettes and is very generous with the harvest. This year she had a bumper crop of rhubarb and gifted me huge bundle of pink and green streaked stalks. Not wanting to waste any bit of this bounty I washed, chopped and froze what I didn’t use so on a day a month later when I really wanted desert I had a stash of fruit ready to use.


Crumbles are always lovely but I am a massive fan of fruit sponges, apple squares and the like so this Rachel Allen recipe combining fruit, sponge and crumble was exactly what I was looking for and happily worked really well with gluten free flour.

Rachel Allen Rhubarb Crumble Cake adapted for Gluten Free

Pre heat the oven to GAs 4, 180, 350f

Butter and line a 9″ loose bottomed tin

For the rhubarb filling

400 grams rhubarb, trimmed and cut into 2 to 3cm chunks

100 grams light soft brown sugar

1/2 teaspoon ground ginger

Place the rhubarb, sugar and ginger in a saucepan with 2 tablespoons of water and simmer on a low heat, with the lid on for about four to six minutes.

You want the rhubarb to be just cooked but not too soft.

There was a lot of juice at this stage and as gluten free flour is very high in starch I was worried that it would absorb too much of the juice and end up stodgy and damp rather than beautifully moist, to avoid this I strained the juice and poured it back in to the pot, simmering over a low heat until it had reduced down a little to a light syrup. Allow both the syrup and the rhubarb to cool.



100 grams Doves Farm gluten free plain flour

1/2 teaspoon gluten free baking powder

75 grams cold butter, cubed

75 grams light soft brown sugar

25 g flaked almonds

Sift the flour and baking powder into a bowl,

Using your fingertips rub in the butter until it resembles coarse breadcrumbs

Use a fork to stir in the sugar and flaked almonds

Place the bowl with the crumble topping in the fridge to chill while you start the sponge


Sponge base

100 gram softened butter

100 grams soft light brown sugar

2 large eggs

1/2 teaspoon ground ginger

2 tablespoons of milk

175 gram Doves Farm plain flour (or you can use GF self raising flour)

pinch of salt

3/4 teaspoon of gluten free baking powder

Cream the butter and sugar together in a large bowl or in an electric mixer until soft and fluffy.

Beat in the eggs, one at a time, then add in the ginger and milk beating until combined

Sift over the flour, salt and baking powder and fold into the cake batter.
Spoon the batter into the tin and smooth it out evenly

Place the cooled cooked rhubarb on top of the sponge and pour over the cooled syrup.

Spread the crumble topping over the rhubarb and place the tine in the pre-heated oven

Bake for 45 to 50 minutes or until golden and cooked in the centre

Leave the  the cake to cool a bit before removing the tin and placing on a serving plate. Serve this puddingy cake slightly warm or at room temperature with some whipped cream, vanilla ice cream or lashings of warm custard.


Chicken & Chorizo Bake


My Mum has been telling me about this Nigella Lawson recipe for quite a while now, apparently it is a winner every time she cooks it and is also a one tray wonder and I love those, the less washing up the better. When I looked this up online I thought the original recipe looked great but there were a few tweaks I wanted to make. Not that I would ever second guess the lovely Nigella I can’t think of chorizo without adding red peppers so I through a couple in, I prefer wedges of roasted onions to chopped and I boned my chicken thighs and cut them into chunks to cut the cooking time and also so to ensure the crispiness of  skin because I hate to waste crispy  chicken skin.

This was indeed a one tray wonder and I served it in the cooking tray because sometimes I can get away with saying I am being rustic when in fact I am being lazy. This will serve four and add a crisp green salad or some crusty, or GF bread depending on your mood, a glass of red wine would not go astray here.

  • 750 grams potatoes, scrubbed or peeled if you prefer and cut in to cubes, roughly 2″ x 2″
  • 300 grams of chorizo (make sure it is gluten free)
  • 1 red onions peeled but with the root left
  • 1 teaspoon dried oregano
  • 1 teaspoon of smoked paprika
  • Grated zest of 1 orange
  • Sat and pepper

Preheat the oven to 200/gas mark 7/425f.


Place the cubed potatoes in to a pot of salted water, bring to the boil and reduce the heat and simmer for 7 minutes

Drain the potatoes and set them aside


Pour the oil in to a large roasting tray, two if you only have small trays

Cut the red onion into narrow wedges, the little bit of root should stop the wedges from falling apart

Place the potatoes, chicken thighs, chopped peppers, chorizo and onions on to the tray, sprinkle over the oregano, paprika and grated orange zest

Season with salt and pepper  and mix so everything is well coated in the oil and seasonings, your hands are the best tools for this

When everything is mixed, turn the chicken thighs skin side up so the skin will crisp.


Place the tray in the oven and bake for 40 to 45 minutes , making sure to stir and baste in the everything in the lovely chorizo flavored oil half way though. Check to make sure the chicken is cooked through and the potatoes tender before serving on the cooking tray or you could transfer to a warmed serving dish if you are feeling fancy.

Gluten Free Lemon Drizzle Cornmeal Muffins


vo125cornmealmuffins5aWhile I am a fan of luxurious deserts and cakes the Autumn does put me in the mind for something a  bit more substantial, cakes that are served with a pot of tea or a mug of coffee on a grey afternoon. I found the recipe for these lemon drizzle muffins while looking for things to do with the large bag of cornmeal I got while testing recipes for pizza dough which has been sitting in my baking cupboard ever since. There is something inherently cheery about corn meal, with its primrose yellow, add to this some  lemons, butter, almond flour a couple of cups of deeply purple blueberries and you have the makings of a very comforting gluten free muffin.

The recipe I found was on  Tracy Benjamin’s lovely site Shutterbean  and was adapted from a Martha Stewart recipe and I have taken it one step further and added a drizzling of lemon syrup to keep the muffins moist.  I also upped the quantity of blueberries from 1 1/2 cups to 2 cups as  two packs of blueberries equalled two cups and I hate waste however if you would like less berries than just use the  1 /2 cups. As I don’t have a muffin tin I baked these in a bun or cupcake tray so I got a few more than the 12 muffin sized cakes this recipe should make.



4 ounces of butter, softened

2 cups of ground almonds

1/2 cup of fine cornmeal

1 1/2 teaspoons of gluten free baking powder

3/4 cup of caster sugar

grated zest of 1 lemon

3 large eggs

2 cups of blueberries


grated zest of 1 lemon

juice of 2 lemons

6 ounces of caster sugar


Preheat the oven to 190/ gas 5 / 375f

Line a muffin or bun tray with papers

Using a hand whisk or a stand mixer cream together the butter, lemon zest and sugar until pale and fluffy

Whisk in the eggs one at a time

In a separate bowl stir together the cornmeal, ground almonds, baking powder and then add to the batter, beat until just combined


Gently fold in the blueberries


Spoon the mixture in to lined bun tray and place in the preheated oven for 25 to 30 minutes

Bake until the cakes are golden and firm to the touch, test with a cake tester to make sure they are cooked through.


Allow to cool in the tin for five minutes while you make the syrup

Put the lemon juice, zest and sugar in a small pan over a medium high heat and bring to the boil reduce the heat and allow to simmer for five minutes or until the liquid has reduced to a syrupy consistency


Pierce the still warm muffins with the cake tester and spoon over the hot syrup, allow them to sit int he tin for another few minutes and then remove the cakes from the tin and allow to cool fully. Store in an airtight container.




Gluten Free Raspberry & Pecan Brownies


Yesterday was a truly miserable day that involved having to get off a bus ten minutes in to my trip because some eejit in an Audi TT decided to attempt to cut inside a bus while turning a corner, luckily no one was hurt but both vehicles were left wedged in place blocking traffic for hours. The rain alternated between a drenching mist and thundering downpour as I trudged home with my sneakers full of water.  What else is there to do on a dark and rainy August evening except eat meatballs, drink a good red wine and bake some brownies?

I knew I would be full from the meatballs but I wanted the meditative work of baking to help me mellow out and as these brownies require a good amount of cooling and then chilling time before eating they were the ideal thing. Fudgy and soft, way more chocolatey than the 55 grams of chocolate in the recipe would suggest, these brownies are the ultimate in delayed gratification deserts as they need to be cooled and then put in the freezer for at least two hours before you can attempt to cut them in to squares. If you wanted to serve them warm from the oven you would have to spoon them from the tray to the plate as they will just disintegrate but topped with a scoop of vanilla ice-cream that might not be a bad thing.

The brownies are adapted from a brownie recipe by Gary Rhodes that does not seem to exist on the internet, my sister had to send me the recipe from a cookbook and as it is one of best brownie recipes I have tried I am glad to be putting it up on the site.



55 grams of 70 % dark chocolate (gluten free)

115 grams of salted butter

225grams of caster sugar

55 grams of gluten free self- raising flour, I used Aldi’s

1 teaspoon of gluten free baking powder

2 eggs, beaten

125 grams of raspberries, quartered

100 grams of pecan nuts, roughly chopped


Preheat the oven to 180/ Gas 4/ 350f

Line and butter a 7” x 11”  baking tin or deep roasting tray. You can use baking parchment but I used tinfoil


Place the butter and chocolate in a bowl set over lightly simmering water until both have melted.

Sieve together the flour and baking powder and stir in the caster sugar.

Add the flour mix to the melted chocolate and stir to combine.

Stir in the beaten eggs and chopped nuts,

Fold in the raspberries, some people like to leave the raspberries whole but I prefer to have streaks of disintegrated raspberry running through the brownie rather than the odd whole one here and there.


Scrape the batter in to the prepared tin and place in the pre heated oven for 30 minutes.

Remove from the oven, the brownies will still be very soft at this stage but they will set as they cool.

Allow to cool completely and then place in the freezer for at least 2 hours. Remove from the freezer and lift the brownies from the tin, place face down on a piece of fil or baking parchment and then carefully peel back the foil that lined the tin.


Gently turn the brownies over and then slice in to squares. These are best eaten from the fridge of freezer as they will get melty and fudgy at room temperature.


Enjoy with a cold glass of milk.

Gluten Free Banana Bread

VO122bananabread3a (1)

My kitchen is suffering a plague of tiny, extremely irritating fruit flies and in an effort to get rid of them I have taken to keeping all my fruit and vegetables in the fridge, the downside of this is that I forget what produce I have and so I keep finding wrinkled old apples and weeping, leathery mangoes rolling around the vegetable crisper. This week I found three very black bananas and what can you do with these except make banana bread, every cloud, silver lining and all that.

I rang my Mum for her recipe and she started laughing, my sister had called her not ten minutes earlier looking for the same recipe as she also had some sad bananas to use up.

I tweaked my Mums recipe slightly as I like to use soft dark brown sugar with bananas as  think it gives a lovely caramel flavour, I also added some vanilla and also a teaspoon of psyllium husks. A pet peeve of mine is wet rather than moist banana bread and I was hoping the psyllium husks would give me a moist sponge rather than a dense damp loaf. It definitely worked and although mu Mum does make a gluten free version of this bread without psyllium husks and it works really well so please consider it optional, I have a bag that needs to be used so I am going to experiment with it in as many recipes as I can.


3 ripe bananas

2 large eggs

1 teaspoon vanilla extract

1 &3/4 cups of gluten free self -raising flour ( I used Aldi as it is what I had to hand)

1 teaspoon of psyllium husks (optional)

1 teaspoon of gluten free baking powder

Pinch of salt

125 grams of unsalted butter

1 cup of soft dark brown sugar

light brown sugar for sprinkling


preheat the oven to Gas 3/ 170 / 325f


Cream together the butter and sugar until light and fluffy

Beat in the eggs one at a time

Mash the bananas very well and add to the batter with the vanilla extract, beat until everything is combined

Mix together the flour, baking powder and salt and then fold in to the batter


Pour the batter in to a buttered and lined loaf tin and sprinkle on a good bit of light brown sugar

Bake in a pre -heated oven at  gas 3/ 170/ 325 f for 60 minutes or until a cake tester comes out clean.


This recipe couldn’t be easier and is delicious warm from the oven or a day old slathered in butter. I left a loaf in my office kitchen and it was demolished in about a half hour by people who aren’t celiac and they all gave it an enthusiastic thumbs up.

Gluten Free Courgette Fritters and a little rant


Before I get to my recipe today I want to have a little rant about the practice certain restaurants have of charging a small extra fee for the apparently onerous task of providing celiac diners with gluten free bread, pasta or pizza bases. I get that keeping gluten free products would have been expensive in the past however with the rise of supermarket Free From brands, particularly the likes of Tesco and Aldi these products are easily available and affordable.

I had two experiences recently which brought this practice back to my attention with one lovely lunch highlighting a disappointing brunch. I met a few friends for a mid-week lunch last month and they suggested Bibi’s Café in Dublin 8. The website wasn’t clear if they catered for a gluten free diet but as the important thing was meeting up with my friends I decided to risk it figuring that I could always have a coffee and then grab a sandwich on my way back to work. When we arrived at this lovely little spot I spotted a hopeful looking salad on the menu and also a delicious sounding toasted sandwich, I asked if there was any possibility I could get the toastie on GF bread and the waitress said of course and then clarified that I was in fact celiac and stated that she would ensure that my sandwich was fried / toasted on a clean pan. If you have never had a pan toasted sandwich please try one soon, it is the only way I make toasties and it is the best.

Not only was I able to have the lovely sandwich  there was no suggestion of an extra charge and even better when my sandwich arrived I had been given two sandwiches so that my lunch was equivalent in size to that of my companions who were also having sandwiches. When you are used to getting miniature bread and being charged extra for the pleasure this seemed like a very magnanimous gesture on the part of Bibi’s and I left lunch stuffed and happy.

Last weekend having failed to shop and needing breakfast before facing the day I went to Oscars in Smithfield for brunch, I have eaten here before and knew they would have gluten free bread however on requesting the Eggs Benedict on GF bread I was told there would be an extra charge. I honestly don’t remember ever being charged extra in Oscars before and was a little annoyed but what could I do, I was hungry and so agreed. When the my meal came out and the bread was a pretty basic role, it may have been the GF burger bun from Aldi I went from a little annoyed to just plain mad. This was cheap bread, easy to source, suitable for freezing and all the kitchen needed to do to keep it GF was pop it under a grill on some tinfoil rather than put it in a toaster.  At a time when restaurants pride themselves on serving artisan sourdough or farmhouse loaves, every type of fancy bread you can imagine why am I paying €1 to €1.50 extra for cheap GF bread.

Cop on restaurants.

On to a nice simple recipe adapted from Smitten Kitchen, as always when I am looking for brunch suggestions I head to Deb Perelman’s website which is an endless source of brunch inspiration. A woman I work with had given me some home grown courgette’s so I wanted to make them the feature of the dish so courgette fritters it was. While the original recipe has then served with a yogurt sauce I thought this would be perfect with bacon, a poached egg and a liberal helping of hollandaise sauce and I was right.

If you need a good hollandaise sauce try Rachel Allen’s, I have found it to be fool proof even on slightly hungover weekend mornings when I was not giving the sauce my full attention.

Courgette Fritters adapted to be gluten free


2 medium courgettes, washed, topped and grated on a box grater or in your food processor if you are lucky enough to have one.

I teaspoon of salt

2 green onions, cut in half and thinly sliced

1 large egg, beaten

Black pepper

½ cup of Dove’s Farm Gluten Free Palin Four

½ teaspoon of gluten free baking powder


Olive oil for frying


Sprinkle the grated courgette with salt and allow it to stand for ten minutes.

After ten minutes place the courgette in some muslin or an old but clean tea towel and squeeze to remove the excess moisture. When you think you have all the water out keep squeezing, courgettes hold a lot of water.

Place the courgette in a bowl, taste to see if you need to add more salt and then stir in the green onions, egg and black pepper.

Stir together the GF flour and baking powder and then add to the courgette batter and stir until everything is combined.

Pour two tablespoons of oil in a pan or skillet set over a medium heat and turn on your oven to a low temperature, about 150, so you can keep the fritters warm as you cook in batches.

When the oil is hot place tablespoons of the batter in the pan, flatten each fritter out slightly with the back of the spoon. Don’t crowd the pan, I cooked four at a time and that worked well.


Cook over the medium heat for three to four minutes until the underside is golden and then flip the fritters and fry on the other side for a further two to three minutes. If you feel they are browning too fast then reduce the heat. Place the cooked fritters on a baking sheet and put in the warm oven while you cook the next batch. Once all the batter has been used allow the fritters to sit in the oven for about ten minutes to make sure they are fully cooked through.


This will give you enough time to poach some eggs, fry some bacon and make the hollandaise if you are planning on having these for brunch but they would also make a great vegetable side served with grilled chicken or lamb chops.

Easy Gluten Free Pizza Dough


While there are good gluten free pizza’s available in supermarkets the toppings  tend to be quite basic and if you want something  a bit more interesting then you are better off making it yourself. I used always use the recipe for pizza that was printed on the back of the Doves Farm Gluten Free White Bread mix and it does make a good base but it involves a lot on ingredients and I wanted to find a way to make gluten free  pizza dough that is as simple as possible. As I had such a good result with the psyllium husks in the Naan bread I decided to try them in pizza dough. I was going to try using a regular pizza dough recipe and just sub in the GF flour with added psyllium husk and see how it went, I figured the worst that would happen is that it wouldn’t work and I would have to suck up the cost of the ingredients and move on, however  what if it did work….

I started by looking for the Doves Farm Gluten Free Bread Flour but as has been the case for the last few months I could not find it in any health food store or supermarket in Dublin city centre. As I was determined to go ahead with this project I picked up a pack of the Marks & Spencer’s Gluten Free White Bread Mix and decided to see if that would work.

The process of making the dough was simple. Mix flour with salt and psyllium husks, mix the warm water with sugar yeast and olive oil, combine  the two, knead and allow to rise and hey presto I had a dough that had doubled in size.

My first attempt failed at the baking, thinking I was being clever I pressed the dough out on the baking parchment and transferred it to a heated baking tray in the oven on the parchment, it cooked beautifully but then stuck firmly to the paper. To salvage dinner I had to tip the pizza topping side down on the plate painstakingly peel back the parchment, I was to put it mildly raging. The upside was that I knew the dough had worked so the very next evening I tried again.

This time I scattered coarse corn meal on a preheated baking sheet and having pressed the uncooked dough on to baking parchment I then turned the pizza dough on to the tray and then peeled back the parchment paper, the dough was still a bit sticky but using a pallet knife I scrapped any pieces that stuck of the paper and pressed them in to place to mend any tears in the dough base. Next time I am going to try cling film.

This time the cooked pizza slid off the tray and on to a board without issue and this was honestly the best gluten free pizza I have ever had. The base was firm but still soft, crisp but chewy rather than biscuit hard at the edges.  I really hope you try it.

I will definitely try this with the Dove’s Farm GF Bread Flour as soon as I get my hands on a pack!


250grams Marks& Spencer’s Gluten Free White Bread Mix

2 teaspoons of psyllium husks

½ teaspoon of salt

1 & ¼ teaspoons of yeast

½ teaspoon of sugar

225mls warm water

1 tablespoon of Olive oil

Coarse corn meal for the baking sheets


Mix the bread mix, salt and pysllium husks together in a bowl

Add the sugar yeast and oilvie oil to the warm water and wait for a few minutes until the yeast activates.

Stir the liquid in to the dry ingredients and bring together in to a very wet looking dough


Scrape the dough out on to a surface you have dusted with Gluten free flour and knead for a minute until you have a smooth ball of dough.

Place the dough in to a clean dry bowl you have dusted with Gluten free flour, cover the top of the bowl with cling film and a clean dry cloth and place somewhere warm for 1 hour until it has risen and is doubled in size.

Preheat your oven to 250 / 500f / gas 9 and place 2 flat baking sheets in the oven to heat.


Divide your dough in half and roll each half int o a ball, place one ball on a lightly floured square of baking parchment and using your fingers and the heel of your palm press the dough out  toyour desired thickness and size, I like a thing based pizza so miy base was about 2mm thick in the centre and slightly thicker at the edges.


Remove the hot tray from the oven and scatter over some corn meal and then tip the pizza dough on to the tray. Carefully peel back the baking parchment. If it sticks use a flat knife to ease it off the paper, don’t worry about any tears you can easily patch and holes in the dough.


Repeat the process with the other dough ball, this quantity will 2 x 9” pizzas.


Top the pizza base with your sauce and toppings of choice and place back in the oven for 10 to 15 minutes until cooked.


Remove from the  oven and slide the pizzas on to a pizza board or plate, slice and enjoy!