My Gluten-Free Goodies

I love baking. Whenever there’s an office bake-off or a charity event I’m always ready to provide some sweet treats. If you’re like me and go without gluten, then you’ll know that it’s not always easy to find gluten-free goodies at a party or event. Let’s put an end to that!

I wouldn’t say that I’m a domestic goddess but I’ve definitely been inspired recently to try out new recipes thanks to the hundreds of scrummy suggestions on a range of gluten-free blogs. With so many delightful ideas, I say it’s over to them to inspire the baker in you too.

Deliciously Easy Gluten-Free Muffins

What’s not to love about muffins? They are yummy and versatile, plus you can kind of add what you want to them. As a personal breakfast favourite, I like to keep them light with apples and warm spices like cinnamon and nutmeg which are also great for your health. Plus if you add nuts, seeds or nut butters into the recipe – you are getting an extra protein kick to help start your day right.

gluten free breakfast muffin recipe

Prep time: 15 minutes

Baking time: 30 minutes

Ingredients (makes roughly 10 muffins)

150g gluten-free plain flour blend

50g gluten-free rolled oats

50g raisins (only if you like them!)

½ tsp cinnamon

½ tsp nutmeg

1 pinch of salt

1 1/2 tsp gluten-free baking powder

1 1/2 tsp gluten-free baking soda

50g coconut or light soft brown sugar

60 ml maple syrup or honey

2 tbsp flaxseed meal (+ 5 tbsp water to make a flax egg)

100 ml plant based milk like soy, almond or oat

50 ml rapeseed oil or melted coconut oil

150g unsweetened apple sauce

1 eating apple (grated)

1tsp apple cider vinegar


  • Preheat the oven to 180 degrees and line a muffin tray with some cases or lightly grease the tray before sprinkling with a little GF flour
  • Prepare the flax eggs by whisking the flaxseed meal and water together in a bowl, leaving to rest for a few minutes
  • Add the sugar, oil and maple syrup to the mixture to combine
  • Mix in the applesauce, grated apple, apple cider vinegar, salt, baking soda and powder
  • Pour in the milk and whisk to combine
  • Finally sift in the the flour, spices and stir in the oats to get a lovely scoopable mixture
  • Pour or scoop your batter into your muffin tin, they’ll rise so only go up ¾ of each case
  • Bake for around 25 minutes or until a tooth pick comes out clean when inserted into the centre
  • Let them cool a little and the finally, enjoy!

Keep these all week long for easy food pickings on the way to work or for a healthy afternoon snack. You can also freeze a batch for a month or so.

The Best Gluten-Free Banana Bread Recipe

Give your afternoon tea a makeover and introduce a homemade banana bread that is gluten-free friendly and perfect for vegans too.

gluten free and dairy free banana bread

Prep time: 15 mins

Baking time: 1 hour

Ingredients for one loaf (about 10 slices)

2 large & very ripe bananas

55g muscovado sugar

45g coconut sugar

2 tbsp maple syrup or honey (if you have a very sweet tooth)

A pinch of salt

45g butter (melted coconut oil if vegan)

1 flax egg (with 2.5 tbsp water to prepare as previously)

150 ml unsweetened plant based milk or other

1 tsp vanilla extract

150g gluten-free plain flour

100g oats

50g almond meal

2.5 tsp baking powder (gf of course!)


  • Pre-heat the oven to 180 degrees and line your loaf tin with oil and baking paper
  • Prepare the flax egg as before and leave to rest for 5 minutes
  • Mash the bananas well with a fork and add to the flax egg
  • Add the vanilla, oil/butter, both sugars, maple syrup if using, baking powder, milk and salt – whisking to combine well
  • Finally add the flour, almond meal and oats and mix until combined.
  • Add the banana mixture to the loaf tin, and bake for 45-50 mins (if you insert a knife into the banana bread it should come out clean
  • Once cooked through and golden brown on top, let it cool for 5-10 mins or until completely cool and then serve with a cuppa!

The Gluten-Free Courgette Cake With Chocolate

Gluten-free flour loves vegetables and hey, we love chocolate! Put the two together and we have a recipe to indulge chocoholics – both guilt (almost) and gluten-free.

gf chocolate cake recipe

Prep time: 20 mins (1 hr with frosting)

Baking time: 45 minutes

Ingredients for 1 layered cake

275g courgette (grated)

200g honey or maple syrup if vegan

100 ml coconut/vegetable oil

100g raw cocoa powder

200g self-raising gluten-free flour

½ tsp xanthan gum

1½ tsp bicarbonate of soda

4-10 tbsp plant based milk or cow’s milk if not vegan

2 eggs or 2 flax eggs as before (2 tbsps flax meal with 5 tbsp water)

Ganache Icing

This is one of my favourite parts. Betty Crocker has some nice options or you could rustle one up yourself using the following:

250g icing sugar

150g dark chocolate (minimum 80% cocoa solids & dairy free if vegan)

2 tsp vanilla extract

3 tbsp/ 45g normal or vegan butter

60ml plant based or cow’s milk

Cake Method

  • Preheat the oven to 180 degrees Celsius
  • Grease and line 2 x 20cm cake tins
  • Make up your flax eggs if you are making this vegan
  • Mix together the honey/ syrup, oil and regular/ flax eggs into a large bowl
  • Add half the flour, cocoa and the bicarb then mix a little
  • Stir in the grated courgette then add the remaining flour and cocoa
  • You may need to add more milk at this point if the consistency is too thick. Only add a little at a time, you should have a soft, dropping consistency
  • Pour your mixture into the cake tins and bake between 20 and 45 minutes
  • The cakes should rise nicely and an inserted skewer should come out clean
  • Leave to them to cool on a wire rack.

Meanwhile, you can prepare the ganache icing!

  • Warm the milk then add the vanilla extract then the chocolate and wait for it to melt
  • Stir gently and add softened butter before leaving for 10 minutes
  • Use an electric mixer or your own fair hands to beat in 100g of the icing sugar, then leave the mixture to rest in the fridge for 20 minutes
  • Remove from the fridge and add the last of the icing sugar
  • You need a nice thick consistency, if it’s too thin add more icing sugar and if it’s too thick add a little milk.

Finally you can pop one cake on top of the other with the ganache icing in between before smoothing more on the top. Decorate as you please !

Have we tempted you? More importantly, do you fancy having a go yourself? Now’s the time to treat yourself and with readily available ingredients from grocery stores like Sainsbury’s – it’s easier than you think to get baking.


Not to worry if you’re stuck for time or need to grab something in a rush, just  check out their freefrom range for a fantastic selection of ready-made, gluten-free goodies. From Bramley Apple Pies to GF brownies, there is so much to choose from and you will never go without!


Be first to comment