Beyond Bread Gluten free bakery & cafe

Being 'gluten-free' seems to be a trend for the last few years, however there are some plus sides to this. Having friends who are genuinely on a gluten-free diet for medical reasons, more and more restaurants are creating separate menus (that aren't just omitting the bread or half a page menu) for Coeliacs - Dishoom has a great gluten-free menu I've been told. And here's another one to add:

Official opening: 5^th January 2015

2 Charlotte Place, Fitzrovia, London, W1T 1SB

Beyond Bread, a 100% gluten-free Bakery and Café, will open its doors to an eager and hungry crowd from 15^th December 2014. The Bakery is set to become the ultimate hangout for foodies and a gluten-free hot spot for Londoners.

Beyond Bread is a new culinary concept to create familiar tastes through gluten-free foods. Innovating and creating, leading and not following, the team is keen to promote gluten-free past any misconceptions of it being a passing fashion fad.

The new opening has already captured the attention of the gluten-free fraternity, as well as foodies and fans of delicious new British food ventures. The number of social media enquiries has been unprecedented and the team has worked tirelessly to get Beyond Bread ship-shape in time for a pre-Christmas opening.

The Food

Beyond Bread offers a tasty range of gluten-free products, many of which are also vegan, wheat-free, dairy-free and egg-free. Everything is clearly labelled and the team will always be on hand to answer your questions. Innovation, health and nutrition are intrinsic to recipe formulation at Beyond Bread. Input from customers will be vital to the development of the menu too. The healthiest, finest ingredients are selected to boost the flavour and health benefits of products such as lemon and chia muffins (right) and pastries packed with cocoa nibs.

Sandwiches will be freshly prepared daily, as well as breakfast goods, cakes, biscuits, quiches and pies, pastries and pasties and, of course, a range of delicious gluten-free breads.

Mince Pies!

Mincemeat (no actual meat was used in the making of these mince pies):
300g mixed dried fruit/cranberries/dried peel (whatever takes your fancy)
1/2 cooking apple (or same amount as dried fruit)
80f unsalted butter - softened
cinnamon stick (remember to take out before dividing up!)
1/2 teaspoon all spice/mix spice
1/2 grated lemon zest
1/2 grated orange zest
200g light brown sugar
200ml (or however strong you want it) of dark rum (or brandy)

Pastry (I used the BBC Good Food easy to make pastry recipe):
225g of unsalted butter at room temp
350g of plain flour
100g caster sugar
pinch of salt
However much mincemeat you like (but don't overfill)
1 small egg
icing sugar to dust
some melted butter to line the tins

Basically for the mincemeat, chop and combine everything together. I placed mine in leftover soup pots for around 2 weeks in a dark, dry place. Occasionally moving them around so the moisture doesn't all stay at the bottom.

For the pastry - follow the instructions. I chose this BBC Good Food recipe because I'm not the greatest at pastry, especially shortcrust. I'm probably as impatient as you can get and believe me when the comments say NOT to add liquid to your pastry. It really does work. Perseverance. It should end up like this:

The key is do exactly as it says. Even when you think it looks a mess!

Alcoholic mince pies. Done!

The first batch - left it in the oven a few minutes more. I'd recommend checking up on them 5min before they're due

Here's some that didn't make it...still tastes delicious though!