Yeast Free Naan Bread

30 minutes


  • 200g self raising flour

  • 150ml warm water

  • 1 tablespoon vegetable oil

  • 1 teaspoon salt

  • small amount of butter melted

  • x3 cloves garlic crushed (optional)


  1. put flour, water, oil and salt in bowl and mix well.

  2. add garlic if using.

  3. knead dough for 5 mins until smooth.

  4. split into 4-6 portions

  5. roll out

  6. brush both sides with butter

  7. grill for 7-10 mins

Wheat Free Scotch Pancakes

30 minutes


  • 4 oz gluten free flour

  • 1 tsp bicarbonate of soda

  • 1 1/2 tsp cream of tartar

  • 1 oz caster sugar or fructose

  • 1 egg

  • 1/4 pint milk (rice/soya/goats milk)


  1. Sift flour with raising agents and stir in sugar or fructose

  2. Make a well in centre and break egg into it

  3. Whisk milk into the egg and gradually incorporate the dry ingredients to make a smooth thick batter

  4. Let batter stand for 30 min’s

  5. Heat a griddle or greased frying pan until very hot

  6. Drop a few small rounds of batter into the pan, cook over steady heat for about 2 min’s

  7. Turn and repeat

Sugar Free Cake

45 minutes


  • 8oz sultanas/raisins soaked overnight in pure fruit juice

  • 4oz self raising flour

  • 2 eggs

  • 4oz margarine


  1. Cream the margarine

  2. Beat the eggs

  3. Mix in half the eggs

  4. Fold in the rest of the egg with 1oz of flour

  5. Fold in the rest of the flour

  6. Add the fruit and any juice left from soaking

  7. Put into a round greased cake tin and cook for about 30 minutes on Gas Mark 5

Wheat Free Muesli



  • Barley Flakes

  • Oat Bran

  • Rice Flakes

  • Rolled Oats

  • Puffed Rice

  • Afalfa Seeds

  • Flax Seeds

  • Hemp Seeds

  • Linseed

  • Sesame Seeds

  • Sunflower Seeds

  • Almonds

  • Brazils

  • Cashews

  • Coconut

  • Hazelnuts

  • Macadamias

  • Walnuts


  1. Apple Juice (freshly pressed)

  2. Rice Milk

  3. Soya Milk

  4. Goats Milk

  5. Dried fruit is optional.

Wheat Free Porridge

15 minutes


  • 250g mixed oat bran & porridge oats

  • 2tbsp shelled hemp seeds/pumpkin seeds or sunflower seeds

  • A dessert spoon of organic honey or fructose (optional)


  1. Place grains in 1.5 litres water, soya milk or rice milk in a saucepan

  2. Bring to boil, lower to simmer, stirring until thickened

  3. Remove from heat drizzle over honey

Gluten Free Mexican Cheese Buns

30 minutes


  • 175 grams tapioca flour

  • 1/2 teaspoon salt

  • 1 egg

  • 80 mls olive oil

  • 65 grams Grated cheese - I use pecorino or manchego to avoid cow cheese

  • 160 mls milk - again I use unsweetened soya or almond milk


  1. preheat oven to 200 degrees C

  2. place all ingredients into a blender and mix thoroughly

  3. grease a Yorkshire pudding tray

  4. place a tablespoon full of mixture into each compartment

  5. bake for approx 15-20 mins until golden

  6. EAT ……..delicious!


5 minutes


  • 400g tin of chickpeas

  • 2 cloves of garlic

  • 3 tbsp tahini

  • juice of a lemon

  • 1 tbsp olive oil


  1. Put all ingredients in a food processor, blend until smooth.

Sugar and Vinegar Free Mayonnaise

5 minutes


  • 1 whole egg

  • 1 egg yolk

  • 2 tsp lemon juice

  • 1/4 tsp salt

  • 1/4 tsp fructose

  • 1/2 tsp dry mustard

  • black pepper

  • 125g veg- or sunflower oil

  • garlic or herbs (optional)


  1. In this sequence pour the egg with unbroken yolk plus extra egg, with oil and lemon juice in bowl

  2. use hand blender to mix for approx 30 sec’s

  3. Plunging blender up and down to emulsify oil several times

  4. Fold in remaining ingredients

  5. If mixture curdles add another egg and repeat in sequence

Soda Bread

45 minutes


  • 1lb wholemeal flour (or gluten free flour if wheat intolerant)

  • 8oz white flour (or spelt flour)

  • 1 tsp salt

  • 1 tsp bicarbonate of soda

  • 1 oz rolled oats (optional)

  • 1/2 pint buttermilk (or soya or goats milk if cows milk intolerant)

  • 3 tbsp live natural yoghurt (optional)


  1. Set oven to 425 F or mark 7

  2. Combine together flours, salt, bicarbonate of soda and salt

  3. Stir in sufficient of chosen liquid to make a soft dough

  4. Turn out on a lightly floured surface and knead VERY lightly, before shaping into a round loaf

  5. Place on a greased baking sheet and using a floured knife slash the top with a cross.

  6. Bake for 20 -30 min’s or until the loaf sounds hollow when tapped on the base

  7. Serve warm or allow to cool slice and freeze


I have more energy now than I’ve had for years – fantastic. I’ve recommended the service to many of my own clients.

- Miss HW Aged 33 (Mobile Hairdresser)


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