Gluten Free Recipes


With the increased incidence of Coeliac Disease and Non-Coeliac Gluten Intolerance in our society Carole Hofflin, author, cookery teacher and nurse, to label a few titles, believes gluten-free food should be widely available, and is determined to make this happen. Carole, who has followed a strict gluten-free diet for many years, has combined her passion for cooking with a professional interest in Coeliac Disease and food intolerances to produce cookbooks that have helped many people in their pursuit of tasty gluten-free food.

A strong believer in never having to apologise for a meal or cake being gluten-free, Carole refuses to accept second-best with regards to her food. A special diet can be restrictive enough without the added burden of it being bland. She believes gluten-free food should be of a sufficiently high standard that all people, not just the gluten intolerant, can enjoy.

With her third book: ‘Is it gluten-free? An A-Z of things gluten-free’ she exposed the gluten-free world to the broader community by recognising that a gluten-free diet affects many more than just the individual and their immediate family.

Carole’s latest book: ‘It is gluten-free: Delicious recipes for everyone to enjoy’ combines favourites from the ever successful ‘Gorgeous Gluten-Free’ and ‘More Gorgeous Gluten-Free’ cookbooks with the addition of a greater variety of new and special occasion dishes for delicious everyday gluten-free eating.

Black Forest Cherry Cake

This traditional German cake is made in three parts; pastry, cake, and filling.

Ingredients, pastry:

¾ cup (140G) white rice flour
¼ cup (45G) potato flour
½ cup (50G) soy flour
½ tablespoon Xanthan gum
60G unsalted butter, melted
3-6 tablespoons iced water


-Sift the flour and gum together into a bowl.

-Make a well in the centre. Into the well pour the butter and water.

-With a fork stir the flour slowly into the fluid. Add more water if necessary to form a firm ball of dough.

-Refrigerate for ½ hour.

-Press the dough evenly into the bottom of the greased 24cm springform tin.

-Prick the base lightly with a fork. Bake at 180C for 20 minutes.

-Cool on a wire rack.

-When cool cover the base with a generous coating of red jam, put aside.

Ingredients, cake:

6 eggs (480G), separated
¾ cup (150G) castor sugar
½ teaspoon pure vanilla essence
½ cup (90G) white rice flour
1/3 cup (30G) soy flour
1 teaspoon gluten-free baking powder
4 tablespoons hazelnut meal
2 tablespoons cocoa powder


-At high speed beat the egg yolks and sugar; add the vanilla essence. Beat until creamy.

-Into a bowl sift the flour and baking powder.

-Sift the flour mix a second time over the top of the egg mix.

-Add the nut meal and cocoa; stir well.

-Beat the egg whites at high speed until thick.

-Lightly stir the beaten whites into the mix.

-Pour into a greased and papered 24cm springform tin.

-Bake at 180C for 45 minutes. Cool.

Ingredients, filling:

700G jar Morello cherries, well drained (reserve the juice)
600ml whipping cream
2 tablespoons pure icing sugar
2 tablespoons cherry schnapps/similar liqueur

Cake Arrangement:

-If you have an adjustable cake ring for arranging this cake that’s perfect, if not the detachable round of the springform tin will work just as well.

-Place the prepared pastry on a large serving plate; place the ring around it.

-Carefully cut the cake in half; place the bottom half on top of the pastry base.

-Drizzle the reserved juice over the cake; just enough to moisten it.

-Arrange the cherries evenly over the top of the cake.

-Whip the cream with the icing sugar and liqueur.

-Cover the cherries with a generous layer of cream.

-Place the second half of the cake on the cream – top side uppermost.

-Use the remainder of the whipped cream to liberally cover the cake; you may wish to pipe decorations on the top too.

-Remove the ring.

-Decorate the cream with glace cherries and finely grated chocolate.

-Serve immediately or refrigerate for up to 24 hours before serving.

For more information go to

Another great site

Subscribe to Conscious Living to help you thrive in body mind and soul!

We don’t spam! Read our privacy policy for more info.