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
Cuisine: French
Pain Perdu – with custard powder UK style
Why custard powder works: It naturally thickens the milk → better coating + softer centreSlight vanilla note → classic dessert-like flavourHelps prevent “scrambled egg” texture
Worcester à la Française
This can only be described as a French twist on Worcestershire Sauce, using ingredients available in France (and clearly the main ingredient is not even
Breakfast and brunch
Savoury Waffles
If the waffle is a neutral base to supports bold toppings.then make the batter plain or lightly seasoned (e.g., a pinch of salt, maybe herbs
