Rye and oat muffins

This is a great “store cupboard” recipe, packed with energy and certainly not a healthy muffin. It is something a little different though, using a nuttier grain, rye, as the base. Rye is closely related to barley and wheat, meaning that it contains gluten but in slightly fewer quantities than wheat. It is most often […]

All things spelt

Spelt is my favourite grain at the moment and I’ve pretty much been exclusively eating spelt bread recently. The other day I was given some wonderful spelt crispbreads and 3 loaves of bread! Spelt isn’t gluten free but it is significantly lower in gluten than wheat. This means it might be a little easier on […]

Baking your own bread

Baking your own bread allows you to get rid of all the nasties, tweak it to how you like it and gives you a great sense of achievement (and fills your house with that lovely freshly baked bread smell). My first loaf last week was made due to a desire to get rid of things […]

Bread matters

  Anybody looking for a baking course must head to Bread Matters, it’s just fantastic! Only 17 miles from Edinburgh you can find Macbiehill Farmhouse, kitted out with a baking studio and wonderful wood-fired oven and two of the most lovely people! Andrew Whitley, the man behind the venture, has his own book, Bread Matters, […]