Category: Baking

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

A light, everyday gluten-free white loaf using the Bakermans flour blend. Soft, sliceable and well-structured, with a gently open crumb that balances strength and lightness

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.

Jamaican Easter Bun (traditional method)

Krentenbrood

As a boy I used to enjoy Krentenbrood (currant loaf) in the Netherlands. That loaf is a white bread made with yeast. I especially looked