Leeds Coeliac Group
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SWEET RECIPES Savoury recipes >>


200g Plain gluten free flour

2 eggs

500ml milk

Pinch of salt

Butter / spread to grease your pan

Frying pan / pancake pan 

  1. Mix flour and salt together
  2. Beat in the eggs
  3. Slowly add the milk (a little bit at a time) and keep stirring
  4. This mixture does look very runny compared to 'traditional' pancakes but it works
  5. Grease your pan and add enough pancake mixture to coat the base of the pan
  6. Wait until your pancake starts to curl at edges or change colour and flip it over until it looks the same on both sides
  7. Coat with your chosen topping...gf syrup or gf lemon and sugar both work wonders wink
  8. Enjoy

Before starting your next pancake, thoroughly mix the batter again, otherwise the mix begins to seperate.


70g chopped dark chocolate (minimum 70% cocoa solids)
115g margarine or coconut butter
2 egg yolks
2 eggs
60g unrefined sugar
2 teaspoons gluten free flour
1 teaspoon vanilla extract
dash of salt

4 ramekins

  1. Preheat your oven to 200 degrees.
  2. Butter the ramekins and dust them with flour.
  3. Put the chocolate and margarine in a bowl and melt in a bain marie / microwave until almost all of the chocolate has melted.
  4. If you use a microwave be very careful not to burn the chocolate! The remaining chunks of chocolate will gradually melt while you prepare the rest of your ingredients.
  5. Whisk your yolks, eggs, and sugar until pale and creamy until they are double their original size. Pour the slightly cooled (but still warm to touch) chocolate over the egg mixture.
  6. Add the flour, vanilla extract and salt and stir it a few times until the mixture is combined.
  7. Quickly pour into prepared ramekins and bake in a preheated oven for around 7-8 minutes.
  8. When ready, the middle of the pudding should still be shiny and soft to touch, the sides of each pudding should be set.

Serve with fresh cream and fruit or ice cream.


This delicious version of chocolate cake is made moist with the addition of the 'magic ingredient' beetroot.
Oven Temp: 170°C/160oC Fan/325°F/Gas Mark 5
Cooking time: 40 minutes
Two 20cm cake tins greased and lined with greaseproof paper

50g of 70% Cocoa solids chocolate*
150g Cooked Beetroot (without vinegar)
175g Glutafin Select Multipurpose White Mix
1x5ml teaspoon Baking Powder*
25g Cocoa Powder*
150g Butter (at room temperature)
150g Soft light brown sugar
1x5ml teaspoon Natural vanilla extract
3 Medium eggs
300ml carton of extra thick cream (or double cream whipped to a stiff consistency) to sandwich cakes together.

*Check food directory for suitable brands

These cakes can be sandwiched together with either, fresh whipped cream or butter cream. For a special dessert top the cake with extra whipped cream and decorate with fresh fruit and grated chocolate.

  1. Place chocolate in a bowl resting over a pan of hot water and leave until just melted.
  2. Whizz beetroot to a smooth puree in a food processor or blender (or simply mash with a potato masher).
  3. Sift white mix, baking powder and cocoa powder and stir well.
  4. Place all the ingredients, including the beetroot puree and melted chocolate, in a large bowl.
  5. Whisk all the ingredients together for a full 2 minutes until a light sponge batter is made.
  6. Divide the mixture between the 2 cake tins.
  7. Bake in the centre of the oven until the sponges have risen and are just firm to touch. DO NOT OPEN THE OVEN DOOR UNTIL 5 MINUTES BEFORE THE END OF THE COOKING TIME OR THE CAKES WILL SINK!
  8. Cool for 5 minutes before turning out the sponges on to a cooling rack.
  9. Sandwich cakes together with desired filling - eat within 4 days.
  10. The cakes can be frozen whole or cut into portions



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