HeyJaredNaomi’s Substack
Expert advice and recipes on gluten free baking, wholefood cooking, nutrition and wellbeing.
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- Aug 23, 2026
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- Jul 13, 2026
Latest issues
Novel giveaway! Muñeca (opens the original)
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Thanks to everyone who offered to read an advance copy of my novel Muñeca. I have five names picked from the hat – please send me an email with your postal address if you would like a paperback or say if you would prefer an ebook. You can pre-order ebooks on Amazon, and the ebook will be available through GooglePlay and Apple Books by publication date on September 26th. If you’re happy to buy through Amazon, pre orders help the book’s visibility and you can leave a review without having spent $5
A further update to the brioche recipe (opens the original)
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On holiday!For the next couple of weeks, I’m on holiday to complete renovations and then move into our new apartment. I will post an update on my novel giveaway tomorrow and then I’ll be back in September.But before I go, I had to share this post, just in case baking weather returns and anyone wants to try the gum-free/nut-free/gluten-free brioche recipe for doughnuts and other delights. Updated recipe adjustments for the brioche recipe in BREAD GLUTEN FREE are at the bottom of the post.<a class
My novel – Muñeca (opens the original)
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A small update to the brioche recipe (opens the original)
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<img alt="" class="sizing-normal" height="2184" src="https://substackcdn.com/image/fetch/$s_!VCgb!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Ff6a8de9a-6447-44a1-bc9d-e22248f698be_2102x2184.
Gum free, Gluten free Brioche and Doughnuts (opens the original)
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Search your local Amazon site for BREADThis 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 doughnuts. I experimented with shiratamako (superfine mochigome rice flour) and found that for this dough and the method I had chosen, it did not produce the best results. The shiratamako doughs gave a featherlight
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