Browse our recipes. Most of these recipes are “special occasion” baking recipes for breads or treats but I will be adding basic everyday recipes to the database too.
Making a “pasta” out of a vegetable spiralizer is a great way to add interest to a meal, especially if like me you really really miss the whole “Spaghetti Bolognaise” experience.
The discovery of this awesome little kitchen gadget was so exciting. My one is called a “Betty Bossi” and is a bit tiresome to use at it needs to be manually twisted, but it produces a great long skinny “noodle”. (more…)
I’ve been doing a fair bit of reading lately into the Paleo and Primal Diets. This recipe for a paleo friendly bread is a super easy Flaxseed and Almond Meal Bread. It makes up in a few seconds, bakes in 30 minutes and has a great taste and texture. (more…)
It helps to know your oven…some ovens run hot, some not, sometimes you need to adjust for fan forced, sometimes not. It depends on your oven. Getting to know your oven in all its quirks can make a big differnce to the final outcome when baking, as you will know when to adjust cooking times and temps.
Most of my recipes I cook 180°C, usually fan forced. Below is a table showing you the conversion to Fahrenheit or Gas. (more…)
This cake was inspired by the Rasberry Lemon Almond Cake here but has been changed so much it deserved its own recipe page.
This version uses oil instead of butter, and is as always Grain-free, Gluten-free. The citrus zest gives it a fabulous aroma, and like all of my cakes, has no technique required: chuck it all in a bowl and mix it really well, throw it in the oven. It needs a decent cooking time, so test it after 20 minutes and give it longer if it still feels a bit too “soft” (more…)
Amaranth is a seed that is highly nutritious and very high in protein. Its a great addition to a grain-free diet. Like all pseudograins, it is gluten free.
Here is a great way of using it to make crackers or crisps, it’s a useful tasty portable snack, great with dips or on its own. Its a healthy salt free, nut free, egg free, sugar free snack, great for children and adults alike.
This pizza base is Grain Free Living’s bread recipe, but spread on a pizza tray and used as a pizza base.
Suitable for children with a Salicylate allergy (yep, it’s failsafe). This pizza base is: Gluten Free, nut free, soy free, egg free and dairy free AND it still tastes good! You need an accurate pair of scales for this recipe.
Most baking powder contains grains as a mixer/filler so the recipes on grain free living combines sodium bicarbonate (also called baking soda) with cream of tarter to make a grain-free/filler free version.
Just use 1/2 tsp bicarb and 1 tsp cream of tarter to each cup of flour. Sometimes the recipe needs a little more or less. (more…)
This is based on a traditional italian recipe with a few personal adjustments. It is surprisingly light and easy to eat. (more…)
This is a buckwheat flour recipe just perfect for anyone who hates the taste of buckwheat. It tastes amazing, and you could give this to your fussiest eater, including “normal” wheat-eaters and they will love it too. Its healthy enough to have for breakfast toasted or untoasted and “cake-y” enough to have anytime as a treat. Its other big plus: its failsafe, although not recommended for the amine sensitive due to all the bananas! (more…)
In Australia, pototo starch and potato flour are the same thing: a very fine white powdery pure starch.
Actually, potato flour and starch are different things. The flour is made from the entire dehydrated potato whereas potato starch is made from the starch only. As I have never seen actual potato flour anywhere in Australia, when I say potato flour I actually mean the starch. Sorry to confuse anyone who actually has the two different types in their pantry.