Monthly Archives: June 2013

Traditional American cornbread recipes produce a crumbly, savoury, cake like bread. The recipe uses baking soda, eggs and equal parts of cornmeal and strong plain flour. I fancied something a little more bread like and found a yeasted cornbread recipe, … Continue reading →

I was asked last week about baking without flour so decided to try out this recipe from a book of coconut flour recipes. Coconut flour is pretty much the same as desiccated (shredded) coconut but much finer. You can buy … Continue reading →

I’m experimenting with different flours again this week and decided to try out rye bread. This one uses treacle, and lots of it so I’m expecting a rich, sweet flavour. The recipe is written in cups which I find a … Continue reading →

So here is the second recipe for this week, this time catering for gluten intolerant attendees at a big picnic. This is a Doves Farm recipe which is the brand that makes gluten free flour, available in most large supermarkets. … Continue reading →

I’ve got two recipes to share with you this week as a result of attending a large picnic where we brought food to share. Naturally I decided to bring bread, but with a number of dietary requirements to cater for … Continue reading →

I’ve been wanting to make a bread using cornmeal for a while. This recipe uses only a small amount, and can be replaced with more white flour if you prefer but I’m interested to see what the flavour is like … Continue reading →