Naomi’s Substack
Naomi DevlinExpert advice and recipes on gluten free baking, wholefood cooking, nutrition and wellbeing.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 54 | Founded | 3 years ago | Last Issue | 11 days ago |
| Active | |||||
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naomidevlin.substack.comLatest Issues
A small update to the brioche recipe
Two posts in two days! What on earth is happening?
This is just a quick note to say that I realised after some questions that I had missed out two potentially crucial bits of information from my brioche post yesterday. If you’re going to m...
Gum free, Gluten free Brioche and Doughnuts
Search your local Amazon site for BREAD
This has a taken a while so I won’t toy with you by writing too much of a spiel. Suffice it to say that the wait has been worth it and I can say with confidence that this dough makes a mean brace of...
Niche ingredients, workarounds and book recommendations
Nearly there with the brioche update
Hey hey! I’m here from the doughnut coalface to let you know that a recipe is coming soon. I still have to test it dairy free and that will hold things up a little. One can only make so many doughnuts...
Doughnuts. Nerding out on starch. A doughnut rolling demo.
I’ve been juggling house renovation with renovation of my succulent brioche recipe for a couple of classes I’m teaching at Shipton Mill in September. When I have the exact recipe and it’s replicable across more than just doughnuts, I’ll sha...
Cherry Pecan Tart with a Biscoff Crust
Yes, Cherry Pecan Tart with a Biscoff Crust is a mouthful, but I want you to picture the different elements as you get your chops round this delicious tart. Daniel Harari over on Instagram suggested Checaniscoff Tart as a sort of triple por...
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Authors
The writers behind this newsletter.
Wrangler of gluten free bread. Year round sea swimmer. Fermentista. Author of cookbooks and stories from life. Iberophile. Gut soother. Cat stroker.
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