Gluten Free Bread with Cranberries and Apricots | John Meyer
This bread recipe I used regularly because it is easy to make and so versatile because it can be modified to make either a sweet or savoury. The bread is best eaten on the day, because as with most gluten free breads, they can be hard or dry the next day. Why most shop brought GF breads are soft is because they may contain additives to make them soft. Fresh is best with this loaf.
Chia Seed Chocolate Cake – Gluten Sugar and Dairy Free
Chocolate Cake This recipe is gluten free and using coconut palm sugar or rapadura as the sweetener. This cake is an energy rich cake and eat this in moderation, avoid eating this cake in a few sittings.
Chocolate Cake – Diabetic Friendly This recipe is gluten and sugar free and diabetic friendly.
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