Sour Cream Stove Top Bread

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This bread is a life saver. Can be made in a few minutes and then be used with absolutely everything! Savoury and sweet, just let your imagination go wild. Below I have a few suggestions.

Basic recipe:
125 g sour cream
250 ml gluten free flour mix
1 tbsp baking powder
A pinch of salt
1/2 tbsp psyllium husk (see link)

1. Combine all dry ingredients. Add the sour cream. Mix well. It will be a sticky dough. Use gloves or dust your hands with flour.
2. On a baking surface covered with flour, roll into a thick loaf.
3. Cut into 6 pieces.
4. Press each piece to create a thin round cake. I like to use a “cake scraper”, see photo.
5. On low to medium heat, melt some butter in a frying pan and gently fry each “cake” a few minutes on each side until lightly browned.

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This bread is wonderful, warm and fresh with just some butter and jam.
Or serve with the Mushroom Anchovy Salad on top.
If you make the “cakes” smaller they are very useful as canapé bases.

Recipe variations:
1) Add some chopped rosemary to the dry ingredients and crumble a small piece of goats cheese into the sour cream. This creates a savory bread that goes well with soup or stew.
2) Add 1 tbsp of honey to the sour cream and serve as a dessert with whipped cream and strawberries.
3) Add some cinnamon and honey for a tasty, sweet snack
4) Please create your own variation and share in the “comment” section below.


This fun, sweet bread is a bit like a donut. Just sprinkle with a sugar/cinnamon mix and dip in a chocolate sauce. Gluten and dairy free.

Serve as part of a Children’s Party Menu with
Perfect Pizza, Chocolate Maple Sauce, Very Blueberry Scones, Banana Choco Bread and Grandma’s Chocolate Balls

Makes about 10 pieces of 10 cm long Churros.

125g gluten free flour mix
1/2 tsp baking powder

300 ml water
1 tbs oil (corn or sunflower)
dash of salt

Oil for frying

3 tbsp caster sugar
2 tsp ground cinnamon
Chocolate sauce

  1. Mix the flour and baking powder
  2. Bring the water, salt and oil to a boil.
  3. While stirring, slowly pour the water into the flour making sure to eliminate any lumps. (the batter can be quite lumpy)
  4. Spoon into a piping bag with nozzle providing long strings the size of you smallest finger.
  5. Heat enough oil in a pan to allow a churro to float freely. When hot (a small piece of bread should brown in less than 30 seconds), press the batter from the piping tube directly into the oil. Cut the batter with a scissor to get the desired lengths. Fry until browned. Turn if necessary.
  6. Drain on paper towel.
  7. Sprinkle with sugar/cinnamon mix.
  8. Serve with a chocolate dipping sauce.

Banana Choco Bread

This sweet bread is a family favourite. The perfect use for those slightly browned bananas.

Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Chocolate Maple Sauce, Very Blueberry Scones and Grandma’s Chocolate Balls

125 g gluten free flour mix
1 tbsp baking powder
½ tsp baking soda
A pinch of salt

250 ml (about 2 medium) ripe bananas, mashed
50 ml brown sugar
100 g Greek style natural yoghurt
1 egg
2-3 drops of vanilla extract

100 ml of chocolate chips
Oil for greasing the loaf tin


  1. Heat the oven to 175C
  2. Mix the dry ingredients well.
  3. Add bananas etc
  4. Stir in chocolate chips.
  5. Line a loaf tin with baking parchement and grease with oil
  6. Place in oven for about 20 minutes or until a knife inserted in the middle comes out clean.

Crackers with Glazed Onion and Blue Cheese

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Most of this starter can be prepared a day ahead. Serve it as a starter or mingling food, depending on your mood.

Serve with:
Main course: Chicken and Aubergine skewers with Dukkah and Sallad
Dessert: Warm Mango with Ginger and Honey

Yields one tray of cracker and 6 servings of topping

80 ml sunflower seeds
50 ml linseed
50 ml sesame seeds
50 ml pumpkin seeds
200 ml cornflour
250 ml boiling water
50 ml olive oil
sea salt

3 red onions, peeled and each divided into 8 sections
2 shallots, peeled and each divided into 6 sections
olive oil for frying
1 tbsp balsamic vinegar
2 tsp brown sugar
75 g blue cheese of your choice
sea salt and pepper

1. Start off making the crackers: Heat the oven to 150 degrees. Mix the seeds with cornflour. Add boiling water and olive oil and mix well. Spread out on a baking sheet on a baking tray and make sure to spread it out to make it as thin as possible. Sprinkle sea salt on top. Bake in the oven for 1 hour.
2. Now prepare the glazed onions: Fry the onions in a generous amount of oil in a pan on medium heat for about 15 minutes to soften the onion without burning it. Add the vinegar and sugar, mix and fry for another 5 minutes. Season with salt and pepper. Until here you can prepare a day ahead.
3. On the day of serving: Heat the oven to 225 degrees. Break the cracker into pieces. Divide onion mixture over the crackers and add pieces of cheese on top of the onion. Gratinate in the oven for 10-15 minutes. Serve as it is or with a salad.

Yoghurt Bread with Cream Cheese

This is a wonderful, easy-made breakfast treat. As it is a bit on the sweet side it goes very well with some cream cheese.

Serve as part of a breakfast menu with
Swiss Style Healthy Morning Muesli
– In a Hurry Breakfast Buns

½ tbsp ground anise seeds
½ tbsp ground fennel seeds
400 ml gluten free flour, not the self rising kind (or 200 g rice flour and 200 g quinoa flour)
50 ml flax seeds
50 ml sunflower seeds
1 tsp baking soda
½ tbsp salt
100 ml dried cranberries or raisins
500 ml greek yogurt (about 550 g)
30 ml golden syrup

Cream Cheese

  1. Heat the oven to 175C
  2. Line a bread loaf tin (about 30 x10 cm) with grease proof baking parchment.
  3. Mix all dry ingredients well
  4. Add the remaining ingredients
  5. Pour in tin and bake in the oven for 50-60 minutes (until a knife insterted into the center of the loaf comes out clean).

Serve with cream cheese.

In a Hurry Breakfast Buns

Quick and easy breakfast buns to enjoy with cheese, marmelade or any other topping of your choice. Best served warmed. Mix all the dry ingredients together a day ahead to have them ready for a quick bake the following morning.

Serve as part of a breakfast menu with
Swiss Style Healthy Morning Muesli
Yoghurt Bread with Cream Cheese

Makes 4 large buns.

200 ml gluten free flour mix (or 100 ml rice flour and 100 ml quinoa flour)
50 ml gluten free rolled oats
1 tsp baking powder
1 tbsp flax seed
½ tsp salt
1 tsp Psyllium Seed Husk
250 g quark
2 eggs

1 tbsp flax seeds for decoration

Pre heat oven to 215 C

  1. Mix eggs, quark and fiberhusk. Let stand for 10 minutes to
  2. Mix dry ingredients in a separate bowl.
  3. Mix the two together.
  4. Using 2 spoons, shape 4 buns on a baking tray covered with greased baking parchment.
  5. Sprinkle some flax seed on each bun.
  6. Bake around 15 minutes in oven.

Cool on rack.

Oat and Raisin Rolls with Cream Cheese and Chives

These rolls have been a favourite in my family for many years. With the tanginess of cranberry and the sweetness of the raisins, they are wonderful with cheese or just on their own.

Please try to find the Psyllium Husk. You will not regret it. The most important ingredient in gluten free baking!

For a Sunday menu, why not serve an appetizer of Stuffed Mushrooms, followed by a Roasted Balsamic Tomato Soup together with the Oat and Raisin Rolls and with a sweet ending of Raspberry Pie with Crème Anglais.

gluten free raisin buns DSC_065110 buns

500 ml milk heated to 37C (if fresh yeast is used. If using dry yeast, pls follow manufacturers instructions)
50 grams fresh yeast (equivalent to 2 x 7 g dry yeast packages)
2 tbsp oil
2 tbsp psyllium husk (or try Xanthamgum)
100 ml greek yoghurt (plain)
1 tbsp mix of ground seeds of anis and caraway (or any other spice you like)
0,5 tsp salt
100 ml cranberry sauce
200 ml rolled oats (gluten free)
100 ml raisins
700 ml gluten free flour mix (not the self rising kind)
Egg wash and some oats to garnish

  1. Mix milk, yeast, oil and psyllium husk – let sit 10 minutes to form a gel
  2. Add all remaining ingredients and work with a dough mixer for 10 minutes.
  3. The dough should be quite stickygluten free raisin bunsDSC_0641
  4. Proof around 30 min (cover with a towel and set in warm place)
  5. With 2 spoons, form “buns” and place on baking sheet.
  6. Proof 30-40 min
  7. Egg wash (brush with a whisked egg )
  8. Sprinkle the buns with oats (for decoration)
  9. In oven 225 C 10-12 min.
  10. Let cool under a kitchen towel.

Cream Cheese and Chives

  1. Slice the chives finely
  2. Mix with Cream Cheese
  3. Add a few drops of lemon
  4. Salt and pepper

Potatoe Dinner Rolls

“These rolls surely cannot be gluten free “ – people tell me all the time.

Why not make them and see for yourself? You can make them as a loaf (in a tin) or as rolls.

Serve with Cod Casserole with Thyme.

The secret to this recipe is the Psyllium Husk (read more about this here). You may use Xantham Gum instead but some people find it hard to digest.

Makes around 12 rolls.


175 g cooked, mashed potatoe
5 dl water warmed to 37C
50 g fresh yeast (or 2×7 g dry yeast but then you need to heat the liquid to around 40 C – see instructions on the package)
1,5 tbsp ground Psyllium Husk (or 0,5 tbsp Xantham Gum)
300 g (or about 600 ml) gluten free flour (not self rising).
½ tbsp ground anise
½ tbsp ground caraway seeds
½ tbsp ground fennel
(or, some other spices you may prefer)
80 g (or about 150 ml) buckwheat flour (contrary to its name, this does not contain any wheat and is totally gluten free)
200 ml gluten free oats
75 ml maple syrup
2 tbsp cooking oil (rape seed or sunflower)
optional: 100 g of chopped walnuts

  1. Boil the potatoe, mash and let cool
  2. Combine the water, yeast (if you are using fresh yeast, stir with care to completely dissolve) and Psyllium Husk and let stand for 10 minutes.
  3. Add all other ingredients and knead the dough in a large bowl for 10 minutes. The dough should be quite loose and sticky.
  4. Cover with a towel and let proof in warm place for 30 minutes. The dough will double in size.
  5. Push the dough down into the bowl to let some air out.
  6. Oil your hands well and shape 12 rolls, which you then place on baking paper on an oven tray (you will need to add oil to your hands around every third roll, otherwise too sticky). Make 2 parallel shallow cuts on each roll (helps the bread to rise evenly) and sprinkle some flour on top (for decoration).
  7. Cover with a towel and let proof for another 30 minutes.
  8. Heat the oven to 225C.
  9. Bake in the oven for 18 minutes. During the first few minutes of baking, throw in 5-6 ice cubes at the bottom of the oven (I usually place a small tray for this purpose at the bottom of the oven). This will creates some steam, enabling the bread to rise a bit extra and forms a nice crust. When they are done, the rolls should feel light and sound hollow when tapping on the bottom of the roll.

Let cool completely on a rack before eating. Keeps well for another day!

Gluten Free Crisp Bread with Dips

For a festive Sunday Brunch. To be served with Zucchini Blinis.

These crackers will take about 1 hour 15 minutes to make.

crisp bread Makes one large oven tray.

150 grams mixed seeds (when in a hurry, I simply use Waitrose Love Life mixed seeds) plus a handful for the decoration.

100 grams gluten free flour (I prefer a mix of 70 grams quinoa flour and 30 grams of buckwheat flour but any gluten free mix will work as long as it’s not self-rising)

1 tablespoon of ground spices (I like to mix fennel, caraway and anise)
2 teaspoons of course sea salt
2 tablespoons of rapeseed oil
200 millilitres boiling water

  1. Heat oven to 150 degrees Celsius
  2. Mix all dry ingredients together
  3. Add the water and the oil
  4. Mix well together
  5. Place the sticky dough on greaseproof baking paper covering an oven tray. Put another sheet of baking paper on top and press on the dough to form a thin layer covering the whole tray.
  6. Sprinkle some more coarse sea salt on top (optional) and a handful of seeds.
  7. Pre cut in squares and place in oven for about 50-60 minutes.
  8. Cool on rack and break apart in squares.

Tuna dip:

1 can tuna fish in water, 120 grams
5 small gherkins, finely chopped
1 teaspoon French mustard
2 tablespoons Greek yoghurt

Tomato dip:

3 tomatoes, medium sized, finely chopped
½ red onion, finely chopped
½ avocado, chopped
A few drops of lemon juice.

Salmon dip:

100 grams smoked salmon, in pieces
3-4 tablespoons of Greek yoghurt
1 tablespoon creamed horseradish