Salted caramel is my go-to whenever I’m craving something sweet. Caramel has always been a favorite since I was a kid, and when salted 🧂caramel became a thing a few years ago, I jumped on the bandwagon without a second thought—no regrets! These chocolate biscuits 🍪are new to me, and to be honest, I hadn’t even noticed them until a couple of weeks ago when my wife pointed them out.
Calling these pretty damn good is an understatement—they’re absolutely delicious! They strike the perfect balance between sweetness and flavor, and the texture is spot on.
There’s more where that came from, gluten free recipes 🍝, coeliac rants, symptom spirals 🤢 and food fails that should probably be reported to someone 🚨.
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Having been diagnosed with Coeliac Disease over 8 years ago but also suffering from symptoms for about 30 years, I decided to take action. A few years back, I launched a Facebook group to help fellow gluten-free diners in Milton Keynes find the best places to eat. The group quickly became a little sensation. Encouraged by this success, I created another group for the Northampton area a couple of years later. Both groups have become a useful resource for people searching for gluten-free dining options in their respective areas.
Recently, I took a bold step to expand even further and launched The GF Table UK. My mission? To share my journey, experiences, and insights on living a gluten-free lifestyle and to help others navigate their own paths with ease. Here’s to many more gluten-free adventures ahead!
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Some of the earlier images on this site are AI-generated because, let’s be honest, I had neither the time nor the skills to snap Pinterest-worthy photos while juggling another job. But hey, practice makes progress! These days, I’m feeling much braver behind the camera. Happy reading (and judging my photos), everyone!
All content on this website, including text and images, is either created by Ben Haggerty or sourced from stock image providers. Content created by Ben Haggerty is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. You are free to share and adapt the material for non-commercial purposes, provided you give appropriate credit to the author, do not use the material commercially, and distribute any adapted content under the same license.
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