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    Gluten Free Sachertorte Gluten Free Sachertorte

    Gluten Free Sachertorte

Gluten Free Sachertorte

A classic cake for Easter – what is it about Easter and chocolate?

Ingredients – for the cake
200g or 7oz of dark chocolate (use a good one – say 72% cocoa solids)
5 eggs
250g or 8oz caster sugar
2 tsps instant coffee (dissolved in 2 tblsps hot water)
150g or 5oz ground almonds

Ingredients – for the icing

150g or 5oz dark chocolate as above
50g or 2oz butter
1 tblsp golden syrup

Preheat the oven to 180C/350F or Gas Mark 4, and grease a 9in non-stick spring-release cake tin.


Gently melt the chocolate.
Separate the eggs and whisk the yolks and sugar together until thick and creamy.
Add the ground almonds, dissolved coffee and melted chocolate to the yolk/sugar mix and stir well.
Whisk the whites until they are stiff, and fold into the almond/egg yolk mix.
Pour into the prepared cake tin and cook for 30 minutes, then cover the top with foil and cook for another 20 minutes.
When cooked, leave in the tin for 5 minutes and then release from the cake tin ring. Let it cool completely on the cake tin base, then slide off gently with a palette knife.
Melt the icing ingredients together gently on a very low heat and mix until smooth and glossy.
Spread the icing all over the cake, and let it set for at least an hour before serving.

You can decorate this with mini eggs or with fluffy Easter chicks, if that’s what you fancy.

Gluten Free Parmesan Chicken Escalopes

Following on from the major triumph of Saturday evening’s meal cooked by Daughter 1, Daughter 2 decided she wanted to cook on Sunday evening. She chose the recipes – naturally, this required yet another trip to the supermarket.

Gluten Free Parmesan Chicken Escalopes (enough for 3 children)

About 50g of gluten free breadcrumbs (we just crumbled some gluten free bread)
30g of Parmesan, grated
2-3 chicken breasts (depending on the age and hunger levels of the children)
About 40g of gluten free flour
1 egg, beaten
Vegetable oil for frying


Mix the breadcrumbs and Parmesan.

Flatten the chicken (we used two sheets of clingfilm and a rolling pin) – we could have made it a bit flatter, if we’d been braver, and the cooking would have been quicker.

Coat the chicken in the gluten free flour, then in the beaten egg, then in the gluten free breadcrumbs.

Fry in the oil until golden and cooked through. Make sure that the chicken is thoroughly cooked.

Daughter 2 is 9 – I did the frying, but she did the rest. I recommend using three wide and deep bowls for the flour/egg/crumb process – she dropped the chicken into the flour, and because gluten free flour tends to be finer and lighter than normal, we ended up in a snowstorm.

She chose to serve this with tortilla chips and broccoli, and Vanilla Milkshake.

Vanilla Milkshake (this will serve 2-3 children)

500ml milk
100g vanilla icecream
1 tsp vanilla extract


Add the vanilla extract to 100ml of the milk in a small pan, and bring to the boil. Then simmer for about 4 minutes. Remove from the heat and allow to cool.

Just before serving, blend the vanilla milk with the rest of the milk and the […]

Gluten Free Chocolate Fudge Pudding

Not to be outdone by her older sister, who cooked a main course on Saturday night, Daughter 2 (aged 9) decided to cook the dessert for Saturday evening.

She chose to make a chocolate fudge pudding. This recipe is based on one from Antoinette Savill’s Allergy-Free Cooking for Kids (aff).

Allergy Free Cooking for Kids - Antoinette Savill
Chocolate Fudge Pudding

100g gluten free flour
1 tsp gluten free baking powder
5 tablespoons of cocoa powder
50g chocolate chips
120g butter
120g caster sugar
2 eggs, beaten
1 tsp vanilla extract
120g soft brown sugar
320ml boiling water

Beat together the butter and caster sugar and when light and fluffy, beat in the eggs and vanilla extract. Add the flour, baking powder, cocoa powder and mix – then add the chocolate chips.

Spoon the mixture into a greased oven proof dish (about 8-9in square), and spread it out evenly.

Mix the brown sugar, remaining cocoa and water together, and pour it over the mixture in the dish.

Cook the pudding for about 30 minutes at 180C.

Gluten Free Pasta E Fagioli

Wow – another milestone reached and passed at great speed.

Daughter 1 (our coeliac) decided on Saturday that she wanted to cook the evening meal on Saturday night – a first. She chose the recipe herself, and came with me to buy the ingredients (naturally she’d chosen something for which I didn’t have everything she needed) – and then she cooked it.

It was eaten by all with great gusto – an absolute triumph for someone just turned 11.

Pasta e fagioli

1 onion, chopped finely
2 sticks of celery, diced (about 1cm)
2 cloves of garlic, crushed
3 sprigs of rosemary (strip the leaves and chop finely)
4 rashers of bacon, chopped
2 tablespoons of olive oil
400g tin of beans (we used borlotti with great success)
200g tin of chopped tomatoes
600 ml of vegetable stock (check this is gluten free – we use Marigold)
80g small gluten free pasta shapes (we used Schar’s tiny rings and letter shapes – but macaroni sized would be fine)
a handful of flatleaf parsley, chopped
grated parmesan to serve, if desired


Cook the onion, celery, garlic, rosemary and bacon in the olive oil in a deep pan for a few minutes. Puree or mash half the beans and add to the pan with the tomatoes and stock. Bring to the boil and simmer for about 40 minutes.

Meanwhile, cook the pasta and drain it.

Add the pasta, remaining beans and the parsley to the stew and simmer for another 10-15 minutes. It should be like a chunky soup or stew. Season to taste, and serve with grated parmesan if you would like.

Gluten Free Chocolate Chip Cookies

Always a favourite – my seven year old made these this afternoon, with only one egg and 1oz of flour on the floor. And now they’re all gone …

125g or 4.5oz gluten free flour
0.5tsp bicarbonate of soda
50g or 2 oz soft brown sugar
50g or 2 oz vanilla sugar
75g or 3 oz soft margarine
1 egg
100g or 4oz chocolate chips


Preheat the oven to 180C/350F. Mix all the ingredients together except the chocolate chips, and once the ingredients have come together into a dough, stir the chocolate chips in as well.

Put teaspoons-ful onto greased baking sheets, well spaced out, and cook for about 8 minutes until golden brown.

Allow to cool for a few minutes on the baking sheet before lifting off onto a wire tray to cool completely.