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(NB: our flapjacks are not gluten-free)
Honeybuns Gluten-Free Tip of the Month
Gluten free pastry can sometimes be quite soft and difficult to handle so try this handy hint. Lay the pastry between two sheets of baking parchment and roll with a rolling pin until you have the required thickness. Remove the top sheet and flip the bottom sheet over, laying the pastry directly onto your (well greased) tin and then carefully peel the paper from the back. If it still breaks up, squish it back in shape with your fingers!
Look out for our forthcoming Honeybuns Gluten-free Baking book (to be published in June 2012) for more hints and tips.
Our gluten-free recipes are naturally free of gluten because we use polenta and ground nuts rather than wheat flour. We did not set out to produce gluten free foods specifically for coeliacs - it was when coeliac customers started to ask us whether we would use certified gluten free ingredients we began to develop truly safe recipes for them to enjoy with the rest of the family.
"We believe in cups of tea and yummy cakes for everyone."
Gluten-free and dairy free A chocolate, polenta and mint shortbread slice made with olive oil |
Gluten-free A ginger and polenta shortbread with a lemon sponge topping |
The main issue for us to address from a production point of view is the elimination of cross contamination. We don't have any wheat flour on the premises which is a great start. We also test incoming ingredients for gluten contamination and our finished products are routinely sent to a UKAS accredited lab for testing.
Our production methods are detailed below in our Gluten-free Statement (see below). Also, Emma has published an article in Foods Matter Magazine in which our production methods are described.
Our gluten-free cakes are listed in the Coeliac UK directory www.coeliac.co.uk.
Our Gluten-free Statement Honeybuns do not add any gluten to their gluten free cakes nor use any ingredients/products containing gluten as a composite ingredient. Our premises are entirely wheat free. The only non gluten-free ingredient we use at Honeybuns is oats and our products containing oats are baked on a separate day to our purely gluten free work. Our oats are stored in a separate building to the rest of our ingredients. The Coeliac UK website is used as a reference for safe ingredients and we keep in regular contact with this organisation with reference to any changes in gluten free status for any ingredients used by Honeybuns. Colour coded utensils, ingredients bins and equipment are used specifically for gluten-free production. All gluten free production is documented and full traceability of ingredients and products is in place. Honeybuns do not currently use separate premises for gluten free production. There is a minimal risk of gluten particles in the atmosphere, which Honeybuns cannot eliminate. There cannot, therefore be a categorical guarantee that there are no gluten particles present. We have our cakes independently tested for gluten each month at a UKAS accredited laboratory to less than 10 parts per million. Honeybuns’ gluten-free products are marked as such on the label. Should you have any questions about our gluten free statement, please do not hesitate to contact us. |
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