A Couple Of Celiacs

A Couple Of Celiacs Gluten free recipes. Cookbook “Gluten Free Sourdough Baking”
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09/10/2026

Gluten-free sourdough seems so complicated? It’s actually easier than wheat sourdough.

No rules to follow you just need to learn what to look for.

I’ve been baking gluten-free sourdough for 10 years, and the biggest thing I’ve learned is that it doesn’t behave like wheat sourdough and that’s completely fine.

To get started, gather:

- A clean glass jar
- A digital kitchen scale. You can use cups and spoons if you prefer … but honestly a scale is quicker, with no special scooping and levelling to get the right amount.
- Good water, even from the tap
- Gluten-free whole-grain flour
A mixing spoon or slim, long spatula

I feed mine with a combination of brown rice flour and light buckwheat flour, but you have options. Sorghum, millet or brown rice flour can also work. Just make sure your flour is gluten-free and safe for you.

If you’ve been wanting to start but feel intimidated, what’s holding you back? It’s easier than you think!

As always … feel free to DM me or comment below and ask any questions.

Now let the fall baking begin!🍂

08/25/2026

Lemon Blueberry Ice Cream Cake is the perfect way to hang onto summer a little longer. Creamy vanilla ice cream, packaged lemon cake, and a homemade blueberry compote come together in the prettiest lavender-hued dessert … and it’s gluten-free!

An easy gluten-free summer dessert that’s easy to make, and the hardest part is waiting for it to chill.

If you’ve ever felt left out when everyone else is enjoying dessert, this one’s for you. Because being gluten-free doesn’t mean missing out on the good stuff!

Comment ICE CREAM and I’ll DM you the recipe, or you can find it on my website acoupleofceliacs.com

08/21/2026

Gluten-Free Sourdough Log - August
Kitchen temp: about 26 °C

Here’s what I did for this bake. I didn’t leave it in the banneton overnight this time like I sometimes do. You’ll see the difference in the schedule from one of my earlier videos this year.

11:00 am - Fed starter 1:2:2
2:00 pm - Starter peaked and built levain
6:00 pm- Mixed dough and into bowl
6:00 - 7:00 pm - Counter ferment
Overnight - Covered and refrigerated
Next morning:
7:30 am - removed from fridge
8:00 am - Shaped and into Banneton
11:00 am - Scored and baked
4:00 pm - sliced and ate😋

Once you grasp how your starter rises and falls, how feeding ratios influence fermentation speed, and how temperature impacts the process, you can establish a rhythm that works with your daily schedule, rather than the other way around. My own schedule is always changing and this is just a guideline 

Notes: Starter had been neglected and wasn’t particularly active, but the levain performed well once incorporated into the dough.

Save this for your next gluten-free sourdough bake.

08/15/2026

DON’T PEEL YOUR TOMATOES
This is the easiest way to can or bottle tomatoes, with very little prep!
My Mum taught me this years ago, and I’ve always done it this way. Just wash, cut, and preserve … that’s it. No peeling, no fuss.
Just 3 ingredients and naturally gluten-free!

To save time, pick the tomatoes the night before, and put the jars and lids in the dishwasher. This way, they will be clean for an easy start in the morning.
Just add 1 tsp salt and 1 tsp sugar to each jar, add the washed and quartered tomatoes. Push the tomatoes down in the jar, so as the juice covers them all. Remove the air bubbles, add lids, place jars on rack and cover the tops of the jars with water. Gently boil for 45 minutes.

A few little tips:
Use ripe, firm tomatoes.
Remove any bruised or damaged spots.
Stainless steel is perfectly fine for tomatoes. The concern is with reactive metals like silver, aluminum, or copper.
For the right headspace- make sure to leave half an inch to an inch between the food and the top of the jar for the best vacuum seal.

Save this for tomato season! 🍅

Comment “tomato” and I’ll send you a full detailed recipe.


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