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@@emmaholding8790 Hi, not as yet but I will do my very best to get one on this year!!! Thanks for the inspiration 💫

@@emmaholding8790 I promise you they really are truly yummy!!! Happy baking xx

@@nitahearn4204 aw me too!!

@@susanna7411 thank you!!! It really was tasty!!😋

@@shirleybarfield2198 hi, the recipe is over on my blog. The link is in the written description. Here’s the link again www.coeliacbydesign.com/gluten-free-chocolate-sponge-cake-with-chocolate-buttercream/ Enjoy!😊

@@christiegrows2022 awww that’s just SO lovely!!! Thank you x

@@lynnierodgers5314 aw it’s my pleasure!! It really was extremely tasty… despite it looking a little messy!! Xx

@@hayleyrichardson3343 I’m so grateful to my Doctor for being so intuitive. Hope you’re managing your condition well x

@@CoeliacbyDesign I am xxx

@@ritadegabriele5902 Hi yes, just follow the exact same method, don’t chill and knead the pastry lots before rolling out. I don’t use xanthan gum in my gluten free pastry… enjoy!

@@CoeliacbyDesign Thanks so much for replying back.🙂

@@suepotts698 hi, whilst I’ve not tested it without the ground almonds, I’m sure as the amount is so small it would be fine to just increase the gluten free flour to 275g instead. Hope this helps… do let me know how you get on x

@@LunaHutchinson-vh6zp hi, I suggest cooking the finished lasagne for a good 3/4 of an hour. Up to an hour wouldn’t do it any harm. My suggested oven temp is 17OC Fan. Enjoy won’t you!

@@CoeliacbyDesign thanks so much a sure will enjoy it

@@helanna9843 thank you so much delighted you like the things I share. Whilst I’m not familiar with U.S. brands of gluten free flour I’ve had a quick google and Rob’s Red Mill and King Arthur’s gluten free flour looks like they should work for pastry making. You’re just really looking for a great gluten free all purpose flour (which we refer to as plain flour in the UK). There are also a few bloggers that make their own flour blend, so if you are still struggling to find something let me know and I’ll pop a few links through to their sites. Quick heads up, should you want to transform a gf all purpose flour into a self-rising (raising) flour add 1 level teaspoon of gluten free baking soda (baking powder) per 8oz of gf flour. Hope this helps. Liz x

@@CoeliacbyDesign Thank you.

@@truthforall1303 thank you so much!! I’m delighted you found it helpful x

@@CoeliacbyDesign hi I have another question for you as you said when you make scones you put xantham gum in so I’m making Edwardian cut rounds which is a savoury scone so how much gum would you recommend? Mandy In Devon

@@truthforall1303 hi, I have a savoury scone recipe on my blog that I don’t actually include xanthan gum. I think it works as it has lots if cheese in it. It’s a delicious recipe and one I need to make again soon here’s the link in case you fancy checking it out www.coeliacbydesign.com/gluten-free-cheese-and-red-onion-buttermilk-scones/ The other scone recipes I have on there I suggest 1 level teaspoon of xanthan gum to 225g (8oz) gluten free flour. So I’m thinking if you’re not adding cheese you go with this amount. Feel free to run anything else by me x

@@CoeliacbyDesign excellent thank you so much and I will have a go and check out your recipe. Hubby makes butter from cream and then adds the buttermilk to make our cut rounds. Let’s hope everyone enjoys all my food at the handfasting 🥹 Mandy

@@truthforall1303 you’re so welcome!!! Oh my goodness your hubby puts me to shame - I pick up my buttermilk from our local store! I’m sure all your food will be a huge hit and VERY well received! X

@@garycooper9207 the link is back to my own personal blog, which I’ve worked hard on over the years and want people to visit. My blog is core to what I do.

@@CoeliacbyDesign Yes but it is boring not to put the recipe in the video. People got no time to mess about, that's why I never finished the video.

@@Lindas5811 thank you!🥰

Aw thank you!!! 🥰

@@lynnierodgers5314 thank you so much!! That’s really kind of you to say. My videography skills aren’t great but my main hope is that people have a go at the things I share. Thanks again! Xx

Thank you so much for leaving such a lovely comment. I’m sorry that you hadn’t been feeling great, but it’s good to know that you’ve responded well when you’ve made adjustments to your diet. Ideally it’s always best to rule out coeliac disease before reducing or cutting out gluten from you diet, as should you have the condition you would require additional medical support and also as it’s hereditary it allows other family members to get checked out too. Currently coeliac disease can only be accurately diagnosed if gluten has been included as normal within the diet 6 weeks prior to testing. I would suggest having another chat with your GP. He may suggest that you do reintroduce gluten to test for coeliac disease. If this is something you couldn’t do as it may make you feel too poorly, then I’d definitely recommend that you follow a gluten free diet as if you have coeliac disease to safeguard your tum. I’m of course not medically trained I just share the bits and bobs I’ve learnt along the way since being diagnosed. I hope that you continue to feel tip top and should you not, do get in touch with your GP to chat things through. Thanks again for leaving such a lovely comment, it means a lot!! Take care xx

You’ll be absolutely fine mixing gluten free flours. Just add a touch more gluten free baking powder should it be a plain gf flour you mix in! X

Aww thanks! Nice easy recipe and they do indeed taste rather fab!! X

@@CoeliacbyDesign I,m going to try these this afternoon x

@@lynnierodgers5314 fabulous stuff! Do let me know how you get on… once you’ve sampled one with a cuppa! X

Aw I’m so glad you enjoyed them!! They’re a massive hit in our house too. Thanks for taking the time to leave a comment 💫

Aww that’s fabulous to hear!! I love this recipe too xx

Hi, I'm quite sure that it would be fine to use the shortbread mixture as the base, but unfortunately as I've not tested out the recipe this way I can't give you accurate information. I would suggest that maybe rather than rolling the dough out, that you simply press it into the lined tin instead. Again this is purely guess work, but I would think maybe bake it initially for 20 minutes and have a quick check and continue to bake until it's the palest of golden brown. Should you give it a go, do let me know how you get on. Good luck and I hope you have a great catch up with your best friend and his girlfriend 😊

@@CoeliacbyDesign I sure will! I’ll send you pictures of my process and finished dessert via Instagram 😘

You’re so very welcome, it’s my absolute pleasure! Xx

Thank you so much!! I’m delighted that the bits and bobs I share are helping you gain confidence again… keep going you’re doing great!! 💫

You’re so very welcome. I’m delighted that you found the video helpful for both you and your daughter ❤️❤️

Thank you so much!!! 💫

Aww thank so, so much your comment has absolutely made my day! 🫶

Thank you! Do hope you like it. I’ll use pastry base from the freezer to make a quick almond tart or quiche. I tend to have quite a few knocking about in the freezer so the filling I make can be divided up accordingly. Another idea would be to fill with some cheesy mash with a few fried onions added, top with sliced tomato and bake in a hot oven!! Or even fill with your choice of filling and then top with more leftover pastry from when you next make it, and then bake on the day. Hope that helps. Give me a shout if you’re unsure about anything 😊

@@CoeliacbyDesign Those ideas sound really delicious! Thanks so much for the suggestions :) Watching your videos is motivating me to do more with my diet than frozen meals that suit my dietary limits haha! Thanks again and will do!

Thank you so much!!! I’m delighted you found my channel. The potato cakes are fab, and nice and easy to pop together!! Hope you enjoy them. All good things, Liz 💫

Aww you’re so very welcome 🥰

Aw that’s fabulous!!! 🥰

Thanks so much… delighted you like it!

It’s my all time favourite sauce!! Goes with SO many things too 🤩

The link for the recipe is in the written description below… maybe you could weigh everything out then pop the video on? Good luck

Aww glad you liked the video… hope you enjoy the biscuits when you give them a go!! They are rather nice!!🤩

Aw that’s just wonderful to hear!! Thank you so much and I’m delighted the cake was a hit for you! 🥰

Thank you so much x

Aw that’s fabulous!! And you’re so very welcome 💫 Enjoy!

Hi Debbie, you can definitely dry fry the mince first to remove any fat (the mince I get from our local butcher is so lean, hardly any fat comes from it when I cook it, but I always remember my mum having to remove fat when she made cottage pie etc). If you add the onion, carrots and celery to the browned mince, and maybe cook for minute or so before adding the boiling water they will maybe gather a little more flavour. But, it would also work if you simply want to add them at the stage you’re adding your boiling water. Thanks for watching and being so supportive of the things I share. It means a lot 💞xxx

Hi there, if you’ve been diagnosed with coeliac disease and live in an area within the Uk that prescribes basic gluten free foods, then you will need to contact your GP about setting up a prescription. If you’re unsure about what products you’d like to request from your GP, you are able to contact gluten free companies, such as Juvela and Glutafin and they will send out samples for you to try to help you decide what you’d like to order. Here is a link that may help further. www.glutafin.co.uk/just-diagnosed/your-prescription/ Good luck 💫

@@CoeliacbyDesign many thanks 🙏

Aw that’s brilliant!!🥰 Do hope you enjoy them. I had one this morning, two days after making them and it was delicious!😍

Thank you so much… just eaten one now and still great 2 days in!!😋

Aw yes the recipe could be used to make rock cakes. Thank you, glad you think they look OK… they taste really good too! 😊

Thank you!! I had one before and they still taste good despite being baked yesterday!😊

Aww that’s fabulous to hear!! And also really helpful information for others who are lactose intolerant. Thanks you 🫶