Recipe was easy to follow too. Recommend the book as a great cookbook. 
Thursday, 22 August 2013
Gluten free gateau
We followed the recipe in our new cookbook. (Michael mcCamley -gluten free baking) was so tasty.
Been so busy - here are some things we have made recently
Will try to catch up on our gluten free adventures.
First cakes - Gf minion cakes. Yum yum
Monday, 21 May 2012
Gluten free e mails part 1 - wagamama pork ribs
Well here are a few of the e mails I have been sending to companies in relation to their menu
sent today to wagamama....
"I would like to enquire in relation to your pork ribs. I noticed on your website this recent addition to your menu is stated as being gluten free.
When I visited your resturant on Sat I noticed that it was not on the allergy menu as being gluten free. I asked the waitress to speak to the chef to confirm whether it was in fact gluten free. The response from the chef was that he did not recommend this item to a person on a gluten free diet - the waitrress seemed to suggest this was more a cross contamination issue than whether there was gluten in the item.
Please could you confirm whether the pork ribs are in fact gluten free.
If they are not please can you remove them from your website as being gluten free.
if they are gluten free please can you update your allergy menu and also ensure all staff are aware of this so there isnt a contamination issue."
sent today to wagamama....
"I would like to enquire in relation to your pork ribs. I noticed on your website this recent addition to your menu is stated as being gluten free.
When I visited your resturant on Sat I noticed that it was not on the allergy menu as being gluten free. I asked the waitress to speak to the chef to confirm whether it was in fact gluten free. The response from the chef was that he did not recommend this item to a person on a gluten free diet - the waitrress seemed to suggest this was more a cross contamination issue than whether there was gluten in the item.
Please could you confirm whether the pork ribs are in fact gluten free.
If they are not please can you remove them from your website as being gluten free.
if they are gluten free please can you update your allergy menu and also ensure all staff are aware of this so there isnt a contamination issue."
Saturday, 4 February 2012
Gluten free caramel shortbread.
Okay I decided this morn to try making millionaire shortbread.
It is sat setting properly in the fridge but I am very impressed with the outcome.
The recipe I followed was
Shortbread
I made a dough from
250g flour I used doves flour mix
150g unsalted butter
80g caster sugar
I put it in a pan approx 8 by 10 and flattened it out and cooked it for 20 mins in a over at 190 degrees. Basically til it was nice and brown. I then left to cool.
Caramel
I tipped a tin of evapoured milk think is 397g into a saucepan and added 50g of butter and 50g of brown soft sugar. I heated over a low heat until the sugar dissolved and then turned the heat up til it boiled. Turned it back to a
Simmer for about five mins or so til it thickened. I stirred continuously the whole time. I then allowed to cool for about 5 mins then tipped over the shortbread.
Choc
For the chocolate topping I melted 150g of milk choc with a tablespoon of whole milk. I then tipped and spread over the caramel.
I then put the whole thing in the fridge to set.
Now I have cut a slice off and although the shortbread is a little crumbly than usual they Taste amazing. Will reduce the sugar content a little maybe next time of thw shortbread to make it slightly less crumbly.
It is sat setting properly in the fridge but I am very impressed with the outcome.
The recipe I followed was
Shortbread
I made a dough from
250g flour I used doves flour mix
150g unsalted butter
80g caster sugar
I put it in a pan approx 8 by 10 and flattened it out and cooked it for 20 mins in a over at 190 degrees. Basically til it was nice and brown. I then left to cool.
Caramel
I tipped a tin of evapoured milk think is 397g into a saucepan and added 50g of butter and 50g of brown soft sugar. I heated over a low heat until the sugar dissolved and then turned the heat up til it boiled. Turned it back to a
Simmer for about five mins or so til it thickened. I stirred continuously the whole time. I then allowed to cool for about 5 mins then tipped over the shortbread.
Choc
For the chocolate topping I melted 150g of milk choc with a tablespoon of whole milk. I then tipped and spread over the caramel.
I then put the whole thing in the fridge to set.
Now I have cut a slice off and although the shortbread is a little crumbly than usual they Taste amazing. Will reduce the sugar content a little maybe next time of thw shortbread to make it slightly less crumbly.
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