Category: Baking

Zandkoekjes

These traditional Dutch biscuits are known as zandkoekjes, literally "sand cookies", named for their delicate, crumbly texture. If you already make Breton sablés, you'll find

Boterkoek

Boterkoek is a rich Dutch butter cake with a texture somewhere between shortbread and a soft almond biscuit. Despite the name, it is not really

Gluten-free Pita Bread (The Bakermans Flour method)

These pitas are soft and flexible with the potential to form a partial pocket when cooked at high heat. While gluten-free dough behaves differently from

The Bakermans Gluten-Free Baguette

These baguettes are made using my own The Bakermans gluten-free bread flour mix. The dough is softer than traditional bread dough and relies on hydration

Gluten-Free Focaccia (The Bakermans Bread Flour)

This focaccia is soft and airy with a lightly crisp surface. The dough is wetter than traditional bread and relies on hydration and gentle handling.

Gluten-Free Cheese Scones (The Bakermans Plain Flour)

These savoury scones are light and tender with a rich cheese flavour. They work well served warm.

Baking

The Bakermans Gluten-Free White Loaf

Gluten-Free White Loaf The Bakermans Gluten-Free Flour mix is made from various gluten-free flour ingredients easily available. Different mixes of gluten-free flour and different brands,

Mediterranean Olive Oil Cake

Greek Lagana (Lenten Sesame Flatbread)

Simnel Cake

Simnel Cake (2 recipes) Simnel cake is the traditional British Easter fruit cake, usually eaten on Easter Sunday or during the Easter season after Lent.