You wont believe what you can make grain free. Sponge cakes, tiramisu, jam rolls, muffins, cakes, tarts and cookies. These recipes have all been tried and tested by me.
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Disclaimer
This website has been developed as a community resource for those who, due to health reasons or preference, are following a grain free lifestyle. We hope you find it helpful and inspiring!
COMMON SENSE REMINDER: The views expressed in this website are personal opinion only. We are not health practitioners. You should always check with your doctor or qualified health practitioner, and be prepared to take full responsibility for your own health, actions and choices in life.
General Recipe Notes
All recipes measurements are in METRIC. If you wish to convert to imperial please use the convertor tool supplied on each recipe page and use the same (either all metric or all imperial) for the whole recipe.
Some points for American readers on metric measurements are:
1 cup is 250ml which is slightly larger than the imperial 1 cup of an 8 oz measure. 1 tblspoon is 20 ml which again is slightly larger than the imperial tablespoon measure of 15ml. In most recipes this should not make too much of a difference, especially if you exchange all metric for all imperial. Cookie recipes need accuracy however so if your cookies are not turning out (either too soft or spreading too much) the problem will most likely be the measures.
Nearly all recipes are cooked in a moderate 180°C oven, which is 350 °F / Gas 4.
