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Gluten, wheat and dairy free products

Mooosh Bar
Our Mooosh Bar was our first foray into making a specifically gluten and dairy free cake.
We've replaced the butter with olive oil and have managed to source a certified dairy free
Belgian dark chocolate with 70% cocoa solids.
Snowy Hills
Snowy Hills, pictured above, was created over the winter 2005. A more sensible
name for it would have been Lemon and Ginger Crunch. Delish served as a winter warming pud
with custard with a dollop of proper lemon curd stirred through.

Our customers comment on how delicious our cakes are compared to "normal" flour based versions. Our recipes are naturally free of gluten because we use polenta and ground nuts rather than wheat flour. We had not set out deliberately to produce gluten free foods suitable 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. The main issue for us to address from a production point of view was the elimination of cross contamination. We don't have any wheat flour on the premisies which is a great start. We also test incoming ingredients for contamination & our finished products are routinely sent to an UKAS accredited lab for testing.

Our production methods are detailed in our Gluten-free statement.

Also, Emma has published an article in Foods Matter Magazine in which our production methods are described in more detail.


Customers tell us what they love about our cakes is that they are enjoyed by the whole family/group of friends irrespective of whether everybody has an allergy or not.

"Hi, Just picked up one of your dairy free Mooosh Bars in our staff coffee shop, and very nice it was too.
Do you have a list of other dairy free cakes you sell and where I could buy them?
Thanks, Gareth"

The 4 dairy free (and gluten free) cakes we currently make are:
Scrumdiddleyumptious Cookies
Amondi Cookies
Mooosh Bar
Iced Spicy Carrot Cake

Whilst a lot of us here at Honeybuns are dyed in the wool butter freaks, we have taken to these butter free products surprisingly quickly. Our use of ground almonds and olive oil in the absence of butter means there is still a richness to the mixes. With many commercially made dairy free options, we find they taste a bit "thin". They tend to lack substance and that all important sense of naughtiness.

Our first savoury - The Cheese & Tomato BumbleO is gluten & yeast free. The flourless base is highly innovative and utterly moreish. Please do call us for details.

Our gluten-free cakes are listed in the Coeliac UK directory www.coeliac.co.uk.

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