TRUfree Blog

Becky from the TRUfree marketing department is inexperienced at cooking gluten free recipes, so we decided to put her (and one of the TRUfree recipes) to the test by asking her to make Bourbon Biscuit Tiffin and share her experiences . Find out how she got on in her blog below.

“Oh that’s soooo easy!”
“You’ve never baked before!”
“Save me a piece”

These were the shouts from the office as I entered the TRUfree kitchen on Monday morning. I’d decided enough was enough, I’m going to try my hand at gluten free baking. However, I’d never even tried my hand at baking using mainstream products, thanks to Mum (I still live at home).
I was nervous and VERY inexperienced so I watched “Come Dine With Me” the night before in the hope it would give me some inspiration! After gathering the ingredients (which took me ages because I’m not used to shopping) I was ready for my first gluten free baking experience...

Ingredients
For the base;
85g unsalted butter
100g gluten free dark chocolate
125g (1 pack) Trufree Bourbon Biscuits, crushed
50g desiccated coconut, lightly toasted
50g walnuts roughly chopped
85g glace cherries, quartered
50g crystallised papaya

Topping;
150g gluten free dark chocolate
5 mlsp walnut oil or groundnut oil

You will also need a baking tin 20 cm x 20 cm lightly greased

Ready, steady, leave everything to cool in the fridge!
1. To make the base I melted the butter and chocolate together in a medium bowl over a pan of hot water (not boiling). To do this I used water from the kettle, mixed with some cold water and left it on a very low heat.

2. While the chocolate was melting I measured out the ingredients. A handy hint is to tackle the coconut first as it goes everywhere (this will happen if you don’t open it correctly like me) and you need to lightly toast it under the grill as well. The really fun bit was mashing the TRUfree Bourbon Biscuits in a bowl with a rolling pin.

Mums let the kids do this as they will have a blast and it will tire them out!

3. Once the chocolate and butter is melted the kitchen will smell divine and people will start wandering in to see how you’re getting on. After you’ve got rid of them, add in the extra base ingredients and stir.

4. Tip the mixture into the prepared tin, spreading it level with the back of a spoon. Refrigerate for 30 minutes.

Whilst you’re waiting you may want to busy yourself with picking up every grain of coconut (if you’ve spilt it like me!) and licking the spoon.

5. Now for the topping, simply melt the chocolate and oil together over a pan of hot water. Allow it to cool for a few minutes and then pour it over your biscuit base. You can use the back of a knife to make the mixture smooth but I preferred shimmying the tin back and forth to cover the biscuit base!

6. When your Boubon Biscuit Tiffin has chilled and gone hard pop it back into the fridge for another 30 minutes. Mark out the portions with a sharp knife and then chill until ready to serve!


There you have it folks, my first ever gluten free baking experience. I have to say it was a very simple and easy gluten free recipe to follow yet the outcome was delicious. If you’d like to share any of your gluten free baking tips or hints please leave a comment below, or maybe you’d like to forward us one of your favourite gluten free recipes? If so please email us at info@trufree.co.uk or call our friendly careline on 0800 954 1982. You can also follow us on Twitter. The Trufree team are currently gathering information for a gluten free recipe book so your gluten free hints, tips and recipes could feature in the consumers’ creation section!

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