The Black Forest gateau is considered somewhat of a retro dessert/cake, but we think that it should make a proper comeback as it really is an absolute joy to eat! Read on for the recipe for our gluten-free Black Forest gateau...

Looking for a dairy free, vegan custard? Then look no further. This one has a festive flavour with the addition of marzipan, which was absolutely delicious served with the vegan tipsy mincemeat orange-spiced crumble tarts that we sell in the bakery over the Christmas period. Read on for the recipe...

While we'd happily tuck into a banana loaf any day of the year, there's something a just a little bit special about the smell of a banana loaf baking in the oven on a cold winter's day. This recipe uses our magical gluten-free flour blend and a dairy-free alternative to…

What no eggs? And no flour? No problem! Read on to see how you can make delicious chocolate cookies without the need for either flour or eggs...

Originally written as an Easter baking recipe for the Evening Standard, you can make this gluten-free Swiss roll as is or adapt it for a different time of year by leaving out the Mini Eggs and marzipan and swapping the almond extract for vanilla.

Make this deliciously decadent gluten-free chocolate stout cake with a cream cheese and white chocolate frosting using our recipe. We've picked our favourite chocolate stout for this cake - Wally Winker's Death By Chocolate from Westerham Brewery.

Teff flour is naturally gluten-free and a nutritional powerhouse. Traditionally used in Ethiopia to make inerja - a fermented pancake - we've created a quicker, non-fermented version to make delicious, nutritionally dense teff pancake wraps - perfect for quick and tasty lunches.