Goodbyes and a Birthday

When I am not working on a Sunday, I spend it with the kids. I try to get a lie in, its not always possible as the noisy 2yr old will usually try to hold court either by shouting “mama” from his cot or by coming into my bedroom and demanding “Ha”!

“Ha” is ham, he has a ham thing at the moment. Its all about the ham. Why?  Probably because I have been buying it recently for his sisters packed lunches and he often helps himself from the fridge and its a word we all understand. Its a perfect storm of ham.

This Sunday was the last day my friends from the States were with me and its also Ru’s 2nd birthday (the ham loving one).

I did not have a class booked so dedicated the day to cooking gluten free. We had gluten free pancakes for breakfast, I made silver dollar banana pancakes, they turned out really fluffy, I served them with butter and golden syrup.  For Ru’s birthday tea, I made GF pizza and a GF blueberry cake.

I am designing a Gluten Free Cooking Class this week, to trial at the Henley Cooking School. I will post dates as soon as I have them.

Here is some photos of the day, Lisa Barber picked up my I Phone and took some snaps.

I would love to hear some comments about my Gluten Free recipes. I’m sure I will be cooking GF food regularly as it has been a great experience and so much easier then I thought it would be.  Have a great week!

Rachelle x



Vegetarian Option
Drizzled with Olive Oil
Hummus with Lemon and Olive Oil
I let this cool then cut in half to ice with cream cheese frosting


Totally Divine!
 Gluten Free Pizza Dough 


  • 3 cups of gluten free bread flour
  • 1 sachet dried yeast
  • 1 tablespoon sugar
  • 1half teaspoons xanthum gum
  • 1half teaspoons Maldon sea salt
  • 1 egg yolk
  • 2 tablespoons olive oil
  • 450mil tepid water


In a large mixing bowl place all the dried ingredients and mix well.  In a measuring jug mix water, egg yolk and olive oil together. Then pour the wet ingredients into the dry.  Don’t pour all your liquid in at once do it in stages as certain flours absorb liquid differently. It should be a sticky dough but not wet. If you need to add more water then that is fine. Better then adding more flour and changing the balance of the rising agent.

Knead your dough for a couple of minutes on a lightly floured surface. Then wash out your mixing bowl and lightly oil the bottom of the bowl, roll your dough around so it gets a nice covering of oil, cover with cling and put somewhere warm for an hour or so, or until your dough has risen by at least half its size.

I find GF dough does not rise as much as wheat flour, I’m sure there is a scientific explanation for this, I’m sure you probably know more than I do.

Turn on the oven to its highest setting. Place your pizza stone in, or if you do not have one, use a baking sheet lightly oiled with olive oil.   Take your dough and pull of pieces about the size of a golf ball. On a floured surface roll out the dough and place on the toppings of your choice.

Cook in the oven for 10mins. Pizza needs to get heat from below so if you are using a baking sheet, about 5 mins into cooking the pizza, just tip the pizza off the baking sheet and finish it on the rack. This will help the dough to get a really lovely crisp.


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