Hi I'm Liz, welcome to my RU-vid channel. I'm a gluten free cook, food blogger, recipe writer and coeliac chatterbox. I share great gluten free recipes and snippets of my gluten free life. Whilst I'd like to be on here a little more, other work commitments and wanting to spend time with my precious people keep me rather busy. So for now, I'll pop on as and when I can to bring you fresh content. In the meantime, don't hesitate to get in touch should you have any questions. It makes me happy being able to help! Liz x
@@suepotts698 hi, whilst I’ve not tested it without the ground almonds, I’m sure as the amount is so small it would be fine to just increase the gluten free flour to 275g instead. Hope this helps… do let me know how you get on x
@@LunaHutchinson-vh6zp hi, I suggest cooking the finished lasagne for a good 3/4 of an hour. Up to an hour wouldn’t do it any harm. My suggested oven temp is 17OC Fan. Enjoy won’t you!
I love your channel but am concerned that I can't get the same ingredients in the U.S. that you use. Do you know of a flour sold here that replicates the flour you use?
@@helanna9843 thank you so much delighted you like the things I share. Whilst I’m not familiar with U.S. brands of gluten free flour I’ve had a quick google and Rob’s Red Mill and King Arthur’s gluten free flour looks like they should work for pastry making. You’re just really looking for a great gluten free all purpose flour (which we refer to as plain flour in the UK). There are also a few bloggers that make their own flour blend, so if you are still struggling to find something let me know and I’ll pop a few links through to their sites. Quick heads up, should you want to transform a gf all purpose flour into a self-rising (raising) flour add 1 level teaspoon of gluten free baking soda (baking powder) per 8oz of gf flour. Hope this helps. Liz x
Excellent video and I didn’t know that gluten free flour didn’t have a binding agent. I’m in Devon and I’m making mini veg pasties for some wedding so I’ve learned loads from you Thank you Mandy x
@@CoeliacbyDesign hi I have another question for you as you said when you make scones you put xantham gum in so I’m making Edwardian cut rounds which is a savoury scone so how much gum would you recommend? Mandy In Devon
@@truthforall1303 hi, I have a savoury scone recipe on my blog that I don’t actually include xanthan gum. I think it works as it has lots if cheese in it. It’s a delicious recipe and one I need to make again soon here’s the link in case you fancy checking it out www.coeliacbydesign.com/gluten-free-cheese-and-red-onion-buttermilk-scones/ The other scone recipes I have on there I suggest 1 level teaspoon of xanthan gum to 225g (8oz) gluten free flour. So I’m thinking if you’re not adding cheese you go with this amount. Feel free to run anything else by me x
@@CoeliacbyDesign excellent thank you so much and I will have a go and check out your recipe. Hubby makes butter from cream and then adds the buttermilk to make our cut rounds. Let’s hope everyone enjoys all my food at the handfasting 🥹 Mandy
@@truthforall1303 you’re so welcome!!! Oh my goodness your hubby puts me to shame - I pick up my buttermilk from our local store! I’m sure all your food will be a huge hit and VERY well received! X
@@garycooper9207 the link is back to my own personal blog, which I’ve worked hard on over the years and want people to visit. My blog is core to what I do.
@@lynnierodgers5314 thank you so much!! That’s really kind of you to say. My videography skills aren’t great but my main hope is that people have a go at the things I share. Thanks again! Xx
I love 💗 your channel and listening to your story was really interesting… over the last 5 years I’ve realized that every time I eat bread, pasta any kind of rice or the delicious buns and scones I see in the supermarkets I was always tempted to buy but the days after eating I always felt so poorly with sickness and cramping pains at the bottom of my stomach not realizing it could be the gluten and wheat my friend told me the same thing… doctors never found this out… it was ruining my social life as well, so I decided to follow your channel and try my own baking and it’s been 7 weeks now and luckily I haven’t had any pain or cramping at all… so thank you so much for sharing and making your videos… you are amazing ❤️😘 xxx
Thank you so much for leaving such a lovely comment. I’m sorry that you hadn’t been feeling great, but it’s good to know that you’ve responded well when you’ve made adjustments to your diet. Ideally it’s always best to rule out coeliac disease before reducing or cutting out gluten from you diet, as should you have the condition you would require additional medical support and also as it’s hereditary it allows other family members to get checked out too. Currently coeliac disease can only be accurately diagnosed if gluten has been included as normal within the diet 6 weeks prior to testing. I would suggest having another chat with your GP. He may suggest that you do reintroduce gluten to test for coeliac disease. If this is something you couldn’t do as it may make you feel too poorly, then I’d definitely recommend that you follow a gluten free diet as if you have coeliac disease to safeguard your tum. I’m of course not medically trained I just share the bits and bobs I’ve learnt along the way since being diagnosed. I hope that you continue to feel tip top and should you not, do get in touch with your GP to chat things through. Thanks again for leaving such a lovely comment, it means a lot!! Take care xx
I happened upon your recipe for these mince pies just before last christmas, And my wife baked a batch between Christmas and new year. and I can confirm they are delicious, even better than ordinary mince pies. 😋😋
Hi Liz, I discovered your channel while looking for a GF biscuit recipe. Next week my best friend and his girlfriend are coming over and I wanted to make a cheesecake for dessert. Sadly my favourite GF biscuits I usually use for my no bake biscuit base are currently not available for an unknown period of time so I went looking online for making an alternative myself. Could I use the shortbread as a complete base? Originally I wanted to make a no bake mango cheesecake… I was thinking “what if I just bake one giant biscuit as my base the night before and let it cool completely and then the morning of I just make the mango cheesecake mix to go over the crust and let it set in the fridge until they come over in the evening. It would save me the step of crushing biscuits and mixing them with melted butter 😁 and less dishes to clean… My springform pan is about 24cm in diameter and about 10cm in hight. How thick do think I should roll out my dough base and how long would you bake it? ❤
Hi, I'm quite sure that it would be fine to use the shortbread mixture as the base, but unfortunately as I've not tested out the recipe this way I can't give you accurate information. I would suggest that maybe rather than rolling the dough out, that you simply press it into the lined tin instead. Again this is purely guess work, but I would think maybe bake it initially for 20 minutes and have a quick check and continue to bake until it's the palest of golden brown. Should you give it a go, do let me know how you get on. Good luck and I hope you have a great catch up with your best friend and his girlfriend 😊
Glad you're both feeling better! This looks so delicious! I've been trying to follow a couple recipes of yours so far and and really getting my confidence in the kitchen back again :) Thanks for the video.
Thank you! Do hope you like it. I’ll use pastry base from the freezer to make a quick almond tart or quiche. I tend to have quite a few knocking about in the freezer so the filling I make can be divided up accordingly. Another idea would be to fill with some cheesy mash with a few fried onions added, top with sliced tomato and bake in a hot oven!! Or even fill with your choice of filling and then top with more leftover pastry from when you next make it, and then bake on the day. Hope that helps. Give me a shout if you’re unsure about anything 😊
@@CoeliacbyDesign Those ideas sound really delicious! Thanks so much for the suggestions :) Watching your videos is motivating me to do more with my diet than frozen meals that suit my dietary limits haha! Thanks again and will do!
Just found your channel after finding the gluten free dumpling video., just wanted to say I think your videos are great! I never know what to make for breakfast in the morning and this recipe looks amazing, definitely going to give this a try! Looking forward to watching your other videos, thanks :)
Thank you so much!!! I’m delighted you found my channel. The potato cakes are fab, and nice and easy to pop together!! Hope you enjoy them. All good things, Liz 💫
£2.50 a bag! Please try the Dove’s Farm gluten free bread recipe- it’s on their strong white flour pack. It’s around £2 a bag and you can make two large loaves with it (500g each). A very easy recipe with cupboard ingredients, liquid ingredients are whisked and placed in the bread pan, the gluten free flour is placed on top, and the yeast on top of that. Two hours in the bread machine (or made by hand) and you have a lovely gf loaf. The loaf made with your mix is half the size of the Dove’s Farm 500g loaf. Please try it.
Great video - I must try these. I have a Dove’s Farm vanilla biscuit ‘dough’ chilling in the fridge. It looks a bit cake-like to me, but we’ll see. Your biscuits will be my next attempt.
Can't tell you what an answer to prayer it is I found your channel such a blessing 😊 myself and my daughter have multiple allergies we enjoyed making this cake and it's fab now have a cake I can make for special occasion for us both. Many thanks we're also looking forward to trying some of your other things we've seen it's so nice to find treats we can have and make bless you 😊🙏
Hi Liz, I found your video really interesting and helpful. Could I possibly ask. When I cook mince I normally dry fry first to get the fat out. Could I do this? Just wondering if the onion, carrots and celery would cook? Or if best to dry fry mince, then cook veg just after quickly. I’m definitely going to watch your pastry video. I would definitely agree with you Liz, about the pastry not always going to plan! Thank for the brilliant video Xx ☺️👍🏻
Hi Debbie, you can definitely dry fry the mince first to remove any fat (the mince I get from our local butcher is so lean, hardly any fat comes from it when I cook it, but I always remember my mum having to remove fat when she made cottage pie etc). If you add the onion, carrots and celery to the browned mince, and maybe cook for minute or so before adding the boiling water they will maybe gather a little more flavour. But, it would also work if you simply want to add them at the stage you’re adding your boiling water. Thanks for watching and being so supportive of the things I share. It means a lot 💞xxx
Made the scones using almond milk as I'm lactose intolerant. Brilliant really nice held together well once cooked. Will definitely be my go to recipe. 😊
Hi there, the link to the recipe (which is over on my blog) is in the written description below the video, but here’s the link to ensure you’re all good to go www.coeliacbydesign.com/gluten-free-shortbread-biscuits/ 😊
Thank you for sharing your GF pastry, I will make soon, quick question, is it necessary to add egg because I am intolerant to eggs, please let me know soon so I can get started, thank you again 🙏
This is great-I will look up the specific ingredients for your flour-we have many versions-none come as self rising but I believe you add some baking powder to make it self rising. Also didn't think of folding the parchment paper like you did to have it fit into the pan-I have been tracing the bottom of the pan on the parchment and then cutting it out-thanks-great tio!!
