July 14, 2016

The Free From Fairy’s Gluten Free Whole Grain Flour and a New Muffin Recipe

Hello Everyone

I’m really excited to be sharing this post with you. A fellow Free From Blogger – ‘The Free From Fairy’ Vicki has developed a gluten and rice free whole grain flour. It is really inspiring to see Vicki work hard to develop and launch her flour blend. I was lucky enough to catch up with her at the Allergy and Free From Show in London last week and we had a wee chat on all things gluten free and blogging related.

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Vicki is finalising the details of selling her flour blend on line – I think Honest Eats are going to be stocking it. So please follow Vicki at www.freefromfairy.com and support her with this great new product.

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I had a shot of the flour blend and created this Gluten and Dairy Free Apple and Cherry Crumble Muffins – they tasted great and I will definitely be using this flour in the future. It feels great to be cooking with a whole grain flour rather than my usual gluten free white flour. Check back next week when I use the whole grain flour again to create a new banana bread recipe.



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Gluten and Dairy Free Apple and Cherry Crumble Muffins

For the muffins:

For the crumble topping:


  1. Preheat the oven to 180 oC
  2. Line a 6 hole muffin tin with paper cases
  3. Whisk together the egg, honey, olive oil and milk
  4. Stir in the flour, baking powder and mixed spice
  5. Gently mix in the apple pieces and cherries
  6. Divide the muffin mix between the 6 paper cases
  7. Make the crumble topping by mixing together the flour, brown sugar, cinnamon and melted dairy free spread
  8. Sprinkle on the top of each muffin
  9. Bake in the oven for 20 minutes

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