Free from baking

These delicious gluten free pancakes can be eaten straight from the pan or allow them to cool (if you can wait that long). Recipe from...

Prep 24hrs Cook 4mins

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Naomi Devlin, our nutrition expert, calls this cheaty sourdough because it uses the bacteria in yogurt, or acid in lemon juice to do the...

Cook 1hrs10mins

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A chunk of moist, golden cornbread, still warm from the oven, is a great partner to soup or a hearty salad. Hugh adds grated carrot, which...

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This chestnut flour cake, traditional in Liguria and other parts of northern Italy, is free of gluten, dairy products and eggs. It’s dense...

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John Wright has become a bit of a Chestnut flour bore, insisting that everyone puts it into every conceivable recipe. Certainly if you want...

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Chestnut flour can be a difficult ingredient in bread and cakes, refusing to allow them to rise in quite the way the cook would like. In...

Prep 10mins Cook 25mins

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Fondants were one of the first desserts I mastered after going gluten free. Oh my goodness, the joy of sinking a spoon into something that...

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This light textured tea-bread is entirely grain free and refined sugar free! Figs give a mellow, caramel sweetness to the bread that takes...

Prep 20mins Cook 20mins

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A succulent frangipane topping makes these generous mince pies a cut above a regular pastry topped pie. Although you may be tempted to make...

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Naomi likes a thin-based pizza, sparingly spread with a simple tomato sauce and baked as hot as the oven can go, until the base is...

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The secret to great pastry is to keep everything cold and use only your fingers – not palms, when rubbing in fat. There is no need to worry...

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Here’s another treat to serve straight up at teatime or in a more indulgent and pudlike manner. If you can’t find ready-ground hazelnuts...

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Linseeds, also called flaxseed, are a rich source of omega-3 oils, as well as providing protein, fibre and iron. These crisp...

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We can't think of a nicer way to refuel mid-morning or teatime than with one (or two) of these. In texture they're somewhere between a...

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Make this fragrant mincemeat and for mince pies come the festive season. If you can’t find quince then eating apple, bramley apple or pear...

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High protein quinoa flour makes a great savoury pastry without a hint of graininess, while tapioca and ground linseed help to bind the...

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A few teaspoonfuls of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to...

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These wheat and dairy-free treats are densely fudgy and very, very chocolatey. In fact around one-third of their body weight is good dark...

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This delicious tart features on our River Cottage Kitchens Winter menu.

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Apple pie is good, but a couple of handfuls of blackberries make it amazing. Wild berries create less juice so you can add more of them...

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This crêpe batter includes some yoghurt, which makes the flour more digestible when the batter is left to stand overnight; it also makes...

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The natural sweetness of pears balances beautifully with bittersweet dark chocolate and a crusty, cobblery topping in this baked pud. It's...

Prep 10mins Cook 40mins

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