What this is: our bakes that are naturally gluten-free or have a tested gluten-free swap.
Some lovely bakes are gluten-free by nature — macarons, for one, which lean on ground almonds rather than flour. Others adapt easily by swapping the base. As always on a food site: check your own ingredient labels, and if you’re baking for coeliac disease, mind cross-contamination in the kitchen. I’ll only tag something gluten-free once the swap is properly tested.
Gluten-free recipes
Naturally gluten-free:
Gluten-free with a simple swap (use gluten-free biscuits for the base):
- No-bake mango cheesecake
- Toasted meringue tart(the filling and meringue are already gluten-free)
Our flour-based sponges and cookies aren’t gluten-free as written — more gluten-free bakes are on the way.