Food circus: Easy, fun, delicious
In the good old times I used to bake doughnuts every First of May. When I started a gluten free diet, I didn’t make them for a long time. To make a perfect gluten free dough you need a couple of tricks in order to succeed. I can do the dough very well nowadays although I used to think that rolling and stretching doughnuts is just mission impossible. Continue reading “Gluten free doughnuts”
I have already added the recipes for chocolate and vanilla mascarpone cream earlier. This time I did a version with berries, where I used calorie free Stevia-sweeteners instead of sugar. Instead of Stevia, you can use other sugar free sweeteners as well. I also used vanilla extract instead of vanilla sugar. Continue reading “Berry flavoured mascarpone cream”
On a gluten free diet, the things I’ve missed the most are rye bread and rye crispbreads. Wheat breads and buns can be easily made from gluten free wheat starch, and neither the taste nor texture are much different from the ones made with ordinary wheat flour. Continue reading “Salted nut crispbread”
Mascarpone cream is just the most delightful and delicious dessert, and works really well on its own when served with coffee instead of cookies or ice cream. Cream can be used for filling cakes or swiss rolls as well. And to top it all, it’s also really easy to make! Continue reading “Mascarpone cream, vanilla and chocolate”
Swiss rolls are quite simple to make, so if you need something to serve your guests with less than an hour to prepare it, this might be a good choice. Of course you can go and buy something, but self-made is always self-made. Even though the rolls are edible immediately they anyhow are at their best when rested overnight in the fridge. Continue reading “Gluten free chocolate swiss roll”
I quite often make my (or my friends’) day with some cupcakes, because they are so tasty and also so easy to make. Continue reading “Gluten free chocolate cupcakes with vanilla frosting”
Whenever I have baked buns, baguettes or bread I have wondered about the taste and consistency of all the gluten free breads sold in stores – how can they be so poor and tasteless. The same is also true about sweet pastries, of course you can eat them, but they don’t evoke any kind of desires. Continue reading “Gluten free carrot and oatmeal bread”
This recipe simply tells you how to make the batters and bottoms for layer cakes. Fillings and decorations are left to whatever your heart desires. I’m definitely not a master-decorator of cakes, so there isn’t very much to learn from my efforts. Continue reading “Gluten free layer cakes”
Aronia berries, raspberries and aronia berry jam make this cake so lovely fresh. Any other berries can also be used as a substitute and the glaze can be made of any juice, either self-made or bought. Continue reading “Gluten free cheese cake with raspberries and aroniaberries”
I have for many years now done different kinds of pies and cakes with this recipe. The pastry is easy and quick to make and fits perfectly together for example with blueberries, aroniaberries, rhubarb and apples. When you bake the cake just like that without any toppings on it, you can quite easily make a delicious cake to serve for your quests. Continue reading “Shortcrust cake”
