Sarah Howells
The Gluten Free Blogger
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Sarah Howells has been writing about life with coeliac disease since the launch of her blog in 2009 and is one of the longest-established UK gluten free bloggers. Her mission is for everyone on a gluten free diet to see food as an adventure. Her work includes recipe development, top tips, reviews, videos, cooking demos, travel tips, ebooks and co-hosting gluten free podcast Oh Crumbs.
- Moz DA 38
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There's a full printable recipe card down below, but for the shopping list you'll need the following: I always use the FREEE gluten free white bread flour which is a mixture of rice, potato and tapioca flour. I always use either the Allinson's Easy Bake Yeast or the Dove's Farm Quick Yeast. You can also use the Allinson's Time Saver Yeast, though be aware that you may not need to prove the dough for as long if you use this. It's very important with any gluten free bread-based recipe that you activate the yeast before using it.
You can eat these maple za'atar sweet potatoes hot or cold, have them alongside chicken, salmon, a medley of veg or even in a salad. But combining it with the sweetness of the potatoes and maple syrup, plus extra sesame seeds, is what makes this dish so special. These maple za'atar sweet potatoes are delicious hot or cold and go well with a multitude of dishes. Whether you want to enjoy these as a BBQ side dish, in a salad or as part of a healthy dinner, these are the perfect roasted sweet potato dish.
But when I finally nailed my gluten free shortcrust pastry recipe, it made me realise you can make gluten free pastry which is as good as the 'normal' version! I always use either the FREEE or Asda gluten free plain flour but any plain (or all purpose) gluten free flour blend should work. The first stage of making this gluten free puff pastry is actually not too dissimilar to making my gluten free shortcrust pastry. Don't forget you can print this recipe card out, and above blog post has a step-by-step photo and video guide to making this gluten free puff pastry.
A deliciously chewy and crackled cookie with big chunks of chocolate, they're a really easy gluten free bake. The good news is, if you don't want to eat all the chewy gluten free cookies in one go, you can freeze the dough. Prepare for a cookie bonanza because once you make these chewy gluten free cookies, you'll want to eat them all! This recipe makes around 16 large cookies or you can make more smaller ones - or freeze the cookie dough as per the instructions above.