Gluten Free Recipes

Gluten free recipes

As macarons are completely gluten free, thanks to your feedback, I’m including more gluten free recipes for you. Whether you need to remove gluten from your diet due to Celiac Disease, or because you just prefer cutting down on gluten, you’ll find an increasing amount of recipes to suit you below.
For more recipes, check out my growing Gluten Free Recipes board on Pinterest!

Lime Macarons with Marinated Mango, Coconut, Vanilla, Lemongrass & Passion Cream (gluten free dessert)

April 6, 2011/by Jill Colonna

Salted Caramel Sauce (Caramel au beurre salé)

February 23, 2011/by Jill Colonna

Rose & White Chocolate Panna Cotta with Cherry & Cardamom Coulis

February 16, 2011/by Jill Colonna

Chocolate Beetroot Flourless Fondants

February 3, 2011/by Jill Colonna

Orange Blossom & Cinnamon Pannacotta

January 20, 2011/by Jill Colonna

To Orange Blossom & Paris Lovers

January 20, 2011/by Jill Colonna

Crab, Ginger & Coriander Gluten-free Quiches

January 3, 2011/by Jill Colonna

Teatime in Paris Reviews

To start, Jill scribes a fabulous passage about how the French enjoy pastry while maintaining their waistlines; the section in itself is worth the price of the book.

Brooks WalkerCakewalker

Teatime in Paris is chock full of tips, advice, references guides, clear step-by-step (recipe) instructions, and on-line stockists. For anyone who loves Paris, loves French, loves pastries, this pretty pink book is just the treat!

Jamie SchlerHoliday Cookbook Gift Guide, Huffington Post

It's not 'cos' I happened to paint the Paris pastry map endpapers, but I love this cookbook. I'd no clue I could bake but Jill's Teatime in Paris makes it easy to bake real French pastry. If I can do it so can you.

Carol GillottMaking financiers with ParisBreakfasts

The recipes in Teatime in Paris are very well laid out. I wish all cookbooks were this easy to follow. I also appreciate how accessible Jill makes French pastries … I adored this cookbook from start to finish.

StephanieKitchen Frolic

Essentially, Teatime in Paris is an entire book of foodporn: page after page of delectable desserts, pastries, cakes and of course, macarons.

Christina ConteChristinas Cucina

As she walks us through recipes for the easiest of treats right through to to the crème de la crème, Jill points out some of the streets famous for the best patisseries in Paris, adding bits of history and plenty of baking tips, making this a recipe tour that’s both fun and accessible.

Mardi MichelsEat Live Travel Write

Jill shares the best and easiest ways to make French pâtisserie classics at home, from madeleines to éclairs. While some desserts may appear hard to make, Jill breaks down each recipe with a simple step-by-step, making them more than suitable to prepare for your own teatime, wherever you may be.

Lindsey TramutaLost in Cheeseland

Jill is very down to earth ...The recipes are written simply and with lots of tips and advice so that you can make cakes that turn out like the pictures and taste absolutely scrumptious.

Janine MarshThe Good Life France

Jill’s style is light, humorous and most informative. Each recipe begins with a brief introduction, detailing its history and/or associations ... The photographs are mouthwatering, the recipes are varied and interesting; most importantly they’re actually DOABLE.

ChocletteTin and Thyme UK

A chocolate pastry shell filled with chocolate ganache? This is one exquisite treat. The crust is made with an egg which makes it more pliable and less fussy than your typical pastry. And the ganache filling is just heavenly. This recipe comes from the new cookbook, Teatime in Paris.

Liz Weber BergThat Skinny Chick Can Bake

Thank you for showing us it is possible to create special looking treats that taste delicious but don't cost the earth with difficult to find ingredients and that are simple and successful to make.

Jacqueline BrownFrench Village Diaries

The book also includes a helpful chapter on baking equipment (the essential and the “little luxuries”) along with a list of stockists for ingredients and equipment in various countries. There’s also a useful “quick reference guide for egg whites”.

Mardi MichelsEat Live Travel Write

Jill’s pâte sucrée (sweet pastry or sweet tart dough) recipe yields the best pastry cases I’ve ever made. They’re sturdy enough for any filling, but just the right balance of crispy and tender when you bite into them. They also don’t get soggy over time.

Teresa McCarthyOneWetFoot Canada

I would love to make almost every single recipe in Teatime in Paris. This is really a feat in a cookbook as many times, I end up putting them back on the shelf. Well, this is a book I would buy; and many of my friends have perused the book and loved it, too.

Christina ConteChristinas Cucina

Programmes like the Great British Bake Off have brought pastries like Paris Brest, macarons and all manner of fancy tartlets into the British consciousness as something that can be made at home. "Teatime in Paris!" gives you the tools to create these yourself and, if my experience is anything to go by, Jill's recipes make them much easier than you would think.

Janice PattieFarmersgirl Kitchen

This pretty cookbook is as tempting as the recipes it describes, and suspect am going to earmark it as Gift of the Year for everyone I know who loves baking, eating and Paris (so that’s everyone).
Rating 10/10

NicolaLiterary Ramblings

From cover-to-cover Jill Colonna introduces you to teatime in Paris, both as a dining experience to partake in, and as the maker of the fine delectable pastry recipes she shares. You’ll develop a base knowledge of French pastry concepts, learn how less sugar plays a supporting role, and gain confidence as a beginning baker or strengthen skills you already have.

Brooks WalkerCakewalker

Teatime in Paris brings the Pâtisserie to your kitchen, and no, you don't need to be a master chef to taste these treats in your own home. Thanks to Jill and her easy to follow directions - and with ingredients you probably already have in your own pantry.

Kim KellyLivLife

I often feel those fancy French pastries are beyond my ability or available time. I had heard that chocolate pastry was really difficult to work with and ganache seems like a tricky thing to make, however nothing could be further from the truth as you can see from these Double Chocolate Tartlets from "Teatime in Paris!"

Janice PattieFarmersgirl Kitchen

This delightful book is full of anecdotes and appetising photographs accompanying the recipes which are easy to follow and the results are absolutely delicious. It's the perfect gift.

Anne PenkethJournalist The Guardian

Gluten Free Recipes

Poire Belle Helene – A Musical Story

Caramelised Pineapple Rice Pudding (Riz Condé)

Raspberry Vegan Macarons: Aquafaba French Meringue

Smoked Tea Beurre Blanc Salmon

Melting Meringue Snowballs

Butternut Walnut Gratin – Playing Winter Squash

Chocolate Ginger Fondant Cake

Chai Tea Creme Anglaise – Light French Custard

Gratin Dauphinois – French Creamy Potato Bake

Top 10 Halloween Macaron Ideas

Lightest Dark Chocolate Mousse

Blueberry Lemon Clafoutis

Blueberry Lemon Bavarois With Roasted Coriander

Asparagus Clafoutis with Parmesan Sauce

Mint Omelette – Corsican Style

Strawberry Pistachio Clafoutis

Macaron Berry Sherry Trifle

French Crème Caramel

Pure Vegetable Soup

Almond Lemon Easter Cake

Curried Cauliflower Soup with Seared Scallops – and a Flooded Seine

Warm Creamy Kipper Pots

Snowballs – No Bake, Coconut, Raisin & Chocolate Bites

Mulled Wine Prunes

Christmas Oat Granola – A Healthy Festive Breakfast

Baked Roquefort Green Salad

Stuffed Mini Pumpkins

Raspberry Clafoutis with Lemon Verbena

Salted Toffee Cherry Tomatoes

Rhubarb, Hibiscus & Rose Jam

Passion Fruit Mango Creams

Potato Gratin Savoyard

Macaron Tiramisu (gluten free)

Smoked Garlic Arugula (Rocket) Soup

Quick No-Suet Mincemeat – A Perfect Macaron Filling

Easiest Nougatine Recipe – Inspired by l’Ami Jean in Paris

Fiadone Corsican Cheesecake

Chorizo Risotto with Prawns

Mini Macaron Trifles – Ispahan Style

Fig & Almond Pudding

Spiced Plum Jam & Digital Jam Scale Review

Corsican Fig Jam

Healthy Fruit & Nut Flapjacks

Gluten Free Cheese Waffles

Roasted Nectarines & Lemon Verbena Ice Cream

Gluten-Free Chocolate Pistachio Brownies

Chocolate Cherry Ganache – Macaron Filling

Asparagus, Mint & Pea Clafoutis (Gluten Free)

Dried Rhubarb Chips

Rhubarb Rose Sorbet

Pink Rhubarb & Ginger Compote

Drambuie Ice Cream (No-Churn)

Orange Blossom and Pomegranate Rice Pudding

Creamy Orange Curd – a perfect topping for Crêpes!

Caramel Jasmine Macaron Filling

A Fragrant Rice Tea Pudding Recipe with Little Bear from Theodor Paris

Pure 100% Cacao Chocolate Mousse Recipe by Patrice Chapon

Upside-Down Dark Chocolate Pear Cake

Sweetcorn and Red Pepper Soup

Banana Chestnut Coffee Cake

Passion Fruit and Raspberry Macaron Filling

Confiture de Lait Recipe and How to Store Vanilla Beans

The French’s Favourite Casserole: Blanquette de Veau

Express Mini Christmas Puddings

Scottish Macaroon Bar Snowballs

Chocolate Coconut Snowballs (gluten-free)

Chocolate and Chestnut Pudding for the Holiday Season

Pumpkin Spice Macarons & Roasted Red Kuri Squash Filling

Beetroot Horseradish Risotto – with Macarons

Whisky Toffee Frozen Crème Brûlée

Pistachio Strawberry Panna Cotta Recipe

A Sexy Valentine Dessert Recipe: Red Fruit Bavarois

Forgotten Apple Chutney, Curry Macarons and a Mole

A New Year Kir Royal from Normandy

Chocolate Hazelnut Rocher Truffles

France’s Smallest River, Watercress Beds and Soup

Raspberry, Redcurrant and Rose Macaron Filling

Black Forest Chocolate Cream Desserts – and a Trip to Germany

Food Writer Friday, Lemon Ice Cream and the Orgasmic Chef