Skip to main content

Gluten free

Gluten free raspberry and lemon muffins

Bonjour mes belles,

I cannot believe it has been over a week since my last post. I have been trialing some gluten free recipes as we have some guests arriving who are allergic to gluten.

Sourcing the ingredients has been harder that I thought that it would be and France does not offer a huge range of gluten free products and those that are on offer are ridiculously expensive and do not look very appetizing.

Yesterday I tried making gluten free bread which turned out okay but when I inspected it this morning,it is hard like a rock.

Hence I think that the bread is going to take a few more attempts on my part.

As I write this I have a batch of raspberry and lemon muffins in the oven, which were a hit with our non gluten-free guests last week.

Back to the drawing board I must go as the guests are staying for a few days and I want to try making some gluten free biscuits next.

à très bientot, Leeann x 


Comments

  1. Wow, they look beautiful. I was hoping for the recipe. ;)

    ReplyDelete
    Replies
    1. Hi Cindy, I will post the recipe this Friday.

      à très bientot,
      Leeann

      Delete
  2. Leeann, have you tried the new bio shop in Bergerac ? It is called Le Marché de Leopold and is on the next roundabout after MacDo.

    ReplyDelete
    Replies
    1. Hi Kerrie, we visited last week but we were very disappointed in the products on offer and they did not have a lot of gluten free flour etc.
      We normally shop at biocoop in Bergerac and although it is small, we prefer it to the new flashy shop. Ironically we found the best gluten free flour at Carrefour ;-)
      BFN, Leeann x

      Delete
  3. The muffins look irresistible. It has taken me many attempts to make gluten free bread successfully - I usually increase the liquid in the recipe. I have found my local French bio shop very helpful. Thankfully I'm not gluten intolerant because I love the breads from our local boulangerie. Bon weekend

    ReplyDelete
    Replies
    1. I think that it will take me a few attempts to get the bread right. I am happy that I am not allergic to gluten but it has been an eye opener ;-)
      Guests loved all of the gluten free baking as did French Boyfriend.
      bonne semaine à toi, Leeann x

      Delete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…