Just had to shout about Fria Bread – if you’re gluten free, you’ll love it

I just wanted to shout about this.

Fria Bread is gluten free and undoubtedly the best range I’ve ever tasted…

Fria bread is gluten free
Read what other people say about Fria bread below…

The bread is made by an award-winning bakery based in Sweden and is the biggest and most successful gluten-free bakery in Scandinavia. It ships all over Europe and is available from GoodnessDirect.

Just check out what other people have to say about their breads, buns, muffins and cakes:

“Oh my, this is wonderful. Had my first bacon sandwich since I was diagnosed coeliac. Tasted as good, if not better than in “normal” bread. Truly delicious.”

“Another truly delicious sliced loaf. Perfect for sandwiches, toast or just on its own. Soft and fresh. Puts other gluten free breads to shame.”

“These are so moorish! A truly delicious nutty, full of flavour bread roll. You simply cannot tell that these are Gluten Free. No gritty, chalky after taste, just fresh soft bread. Can’t believe you can eat these after defrosting. No heating to refresh needed. Fantastic product!”

“What a fabulous bread loaf! Gorgeous flavour, really tasty. You wouldn’t believe this is gluten free. Defrosts quickly and is great with savoury or sweet toppings! Simply delicious.”

“Absolutely delicious. A lovely fresh soft loaf that puts other gluten free breads on the market to shame! It has a real delicate flavour with just the hint of oranges coming through. Lovely for breakfast. Will certainly be buying lots more of this.”

“Oh my, these are one of the most delicious muffins I have ever tasted. You wouldn’t know they were gluten free. Fantastic flavour with just the right amount of cinnamon and apple jam. Soft and fluffy with no gritty feeling that so many gluten free cakes have. Absolutely gorgeous! A generous supply will be going in my freezer!”

“Wow! These are simply delicious! Tastes like a “normal” chocolate muffin. Non of the dry, gritty texture that a lot of gluten free cakes have. Truly a great find. Soft, fresh and yummy!”

“These are simply delicious! Soft and full of flavour. Great used as an open sandwich or delicious on its own with soup. You would never guess these were gluten free. Puts other gluten free brands to shame.”

“Absolutely gorgeous, light and fluffy inside, puts all other freefrom breads to shame.”

“Just delicious, indulgent and so chocolatey.”

“Absolutely stunning product. Wish I found these baguettes years ago. Soft on the inside and crunchy on the outside, just how a baguette should be! Tastes just like “normal” bread. Will be stocking up my freezer with these.”

“I’ve bought these several times for myself and most recently for a Belgian Gluten free friend who felt the lack of them in her newly gluten free diet and they really are a complete treat. They warm beautifully in the microwave to a soft sticky consistency and crisp beautifully in the oven. Frankly I just love everything about them and they taste just like proper cinnamon buns. Five stars all the way!”

“This is gorgeous. Full of delicious flavour. Soft and fresh this is lovely on its own or with a savoury topping. It defrosts quickly so always there when you fancy a quick bite.”

Fria gluten free products are freshly baked then frozen. They can simply be defrosted and are ready to eat with no baking required. You can toast them, spread butter on them and dunk them with no trouble at all. In fact, I’d say, you’d be hard pressed to find a better range of gluten free bakery.

Advertisements

Lemon and vanilla cupcakes – Gluten-free recipe

Yesterday I was fortunate enough to visit an American style Diner in Chelsea called Corgi’s Deli (on Fulham Road). The place was filled with cakes and patisseries and stunning interior design – the kind of place where you would be proud to take your mother. They did a really good cup of coffee, but what was most appetising was the enormous array of cupcakes they had on display.

Cue a conversation with my friend about cupcakes – ‘they’re really fashionable at the moment, didn’t you know?’ ‘But they’re just fairy cakes, we’ve always made them?’ ‘Yes, I know, but a friend sent me one as a gift the other day, it was very sweet and well decorated.’ ‘Aren’t they a bit more like muffins?’ Maybe, but the saying goes that you eat a muffin, because you believe it might be healthy, you eat a cupcake out of love.

And the debate rages on… But I thought you’d enjoy this fai… er cupcake recipe that I found.

Makes 12

Cake ingredients

Frankly irrissistible and made with love
Frankly irrissistible and made with love

125g (4oz) unsalted butter
125g (4oz) caster sugar
125g (4oz) gluten-free self-raising flour
2 medium eggs
3tbsp milk
1/2 tsp salt
Few drops of vanilla extract

Buttercream ingredients
2 medium egg whites
150g (5oz) caster sugar
100g (3½oz) unsalted butter
Few drops of vanilla extract
2tbsp fresh lemon juice (from 1 large lemon)
Few drops lemon essence

Also
12-hole muffin tray
12 paper baking cups
Large piping bag, fitted with specially shaped piping tube eg. star or petal shaped

Preheat oven to gas mark 5 or 190°C.

1. Melt the butter and pour into a bowl with the sugar, flour, eggs, milk, salt and vanilla extract.
2. Beat the mixture into a smooth batter, use an electric hand whisk for good results. (The mix may appear a runnier than a usual cake mixture but don’t over-whisk as this produces holes inside the cakes.)
3. Line the tray with cases and spoon the mix into the paper baking cups.
4. Bake the cakes in the centre of the oven for 18-20 mins (or until they’ve risen and are a light golden colour).
5. Take the cakes out of the oven. After they have cooled a little, transfer them to a wire rack to cool properly.
6. To make the buttercream you need to mix the egg white and sugar in a bowl placed over the top of a pan of hot water. Stir until the sugar dissolves completely (about 3 minutes).
7. Remove the bowl from over the pan and whisk the egg whites until stiff.
8. Gradually whisk in the butter and then, using a gentler speed, the lemon juice, waiting until each addition is absorbed before adding more, then the vanilla and the lemon essence. The mixture may appear to separate, but once it is all added, keep whisking at a high speed until it’s light and fluffy.
9. Fill the piping bag with the buttercream and pipe a swirl on top of each cupcake.
10. Keep the cupcakes cool until you serve them. (Best eaten within 2 days of making – not suitable for freezing.)

If you want you can decorate the cupcakes with icing sprinkles. – These can be made by piping thin strips of coloured icing onto greaseproof paper using a very small size writing nozzle (no.2). Then leave the icing to dry and break it into short sprinkle type lengths.