Cultured Bakehouse

18/02/2026

📮 Postal Delivery Update – Coleraine Sorting Office

This is not something we would usually publish here, however due to the number of queries from both residents and businesses, we wanted to share the latest update on postal services in relation to the Coleraine sorting office.

Royal Mail has confirmed to Explore Causeway Coast and Glens that delivery frequency has been temporarily affected in some parts of the borough. Confirming the position a Royal Mail spokesperson said:

“Due to a combination of long and short-term sickness absence, alongside recent adverse weather, delivery frequency has been temporarily affected. We are working hard to restore normal service as quickly as possible and are continuing to deliver to customers at least every other day.

“We are also providing additional support to the local operation, including offering overtime and bringing in casual staff to help maintain deliveries.”

14/02/2026

Amazing disclaimer 😂

Thanks for the disclaimer...😑

03/02/2026

VIVA LA VIDA part DEUX, was an absolute joy to be in. There’s a waiting list, but once again it’s FREEEEEEE to be in. Great food, lots of joyful connection between Northern Ireland and Latino America. See you this Thursday at 10:30 am at Infuse Tea Bar 💛💙❤️

02/02/2026

Well hello! 🤗
Fully Free From Allergy Friendly Recipe E-Book. Only 9.99 GBP.
More than 45 recipes that are
Tried and tested. Fully delicious, natural ingredients.
Order at culturedbakehouse.com

30/01/2026

Wow! I’m truly amazed. It’s been two workshops now where we’ve danced, learned, savored delicious food, and played instruments together. It’s been an incredible experience, and I’m so grateful to God that everyone has been having a fantastic time while connecting with others. Thank you, Building Communities Resource Centre, for providing me with the opportunity to showcase the similarities among us, regardless of our backgrounds. ❤️
Wanna come next Thursday? It’s free.99 at the Infuse Tea Bar tea bar in Coleraine. Secure your place as there’s a waiting list: [email protected]

09/01/2026

🙌🎉Oh my goodness, So very excited for this!!! I’m gonna be delivering these workshops for the Building Communities Resource Centre, in an our favourite tea bar (best tea bar EVER ❤️).
While this workshops are different from the ones I’m doing and creating for our bakery, you can still attend.
Yes I’m bias, but it’s gonna be great!! 😃
Places strictly limited so register here: [email protected]
See you all 🔜

07/12/2025

I mean c’mon! This bread is and the 14 most known allergens out there; super delicious! And full of goodness 👌👌☺️
It is the best toasted and honestly, this is just great ❤️

Ingredients:

Ingredients (makes one loaf)

300 g (about 2½ cups) gluten‑free flour – I use plain Dove’s Freee

30 g (¼ cup) chia seeds: packed with fibre and omega‑3s.

30 g (¼ cup) milled flaxseed (linseed). The colour of the linseed can be dark or light. Keep that in mind.

40 g (¼ cup) pumpkin seeds.

40 g (¼ cup) sunflower seeds.

1 tsp (5 g) sea salt.

7 g (about 2¼ tsp) fast‑acting dried yeast.

1 tbsp (15 ml) maple syrup

400 ml (1¾ cups) lukewarm water.

Method

Prepare the tin: Line a 12×22×6 cm loaf tin with parchment paper .

Mix dry ingredients: In a large bowl combine the gluten‑free flour, chia seeds, milled flaxseed, pumpkin seeds, sunflower seeds and salt .

Activate the yeast: In a jug, whisk the lukewarm water with the yeast and maple syrup until the yeast dissolves .

Combine: Pour the liquid into the dry mixture and stir thoroughly. The dough will be wet and sticky.

Transfer and smooth: Scrape the batter into the prepared tin. Dip a spoon in water and smooth the surface .

Prove: Cover and leave to rest at room temperature for 6–8 hours or overnight . The loaf won’t rise dramatically because of the heavy seeds, but it should look slightly puffed and hold an indentation when gently pressed.

Bake: in a preheated oven 220 °C (200 °C fan) or 425 °F. Bake for 55–60 minutes until the loaf is darkened; tap the bottom and listen for a hollow sound . If it sounds dense, return it to the oven for a further 5 minutes.

Cool and slice: Remove from the tin and cool completely on a wire rack. Slice thickly and serve plain or with your favourite spreads.

For more information, go to our website: culturedbakhouse.com at the Recipes tab, under breakfast.

Enjoy

02/12/2025

Hi everyone, I need your help please 🙏

Your nomination can help them receive 1000 GBP

They deserve it.
They work hard behind the scenes.
They make people feel welcome.
They bring communities together.
They support families, migrants, and anyone who needs help.

They are the reason many people in Northern Ireland feel seen and included. INCLUDING ME! ❤️
They have supported me for years.

You can help them today.

• Click the link.
• Nominate BCRC.
• Share the link with someone else.

Every nomination counts. Thank you

We could receive a £1,000 donation with your help throught the Movement for Good 12 Days Christmas Draw.

01/12/2025

So I went to and I was amazed about how tiny their free from section was 🫤but I guess , ok in price(?).
Most of the products contain one or two allergens, so as always, keep reading your labels. The Promise breads seem to be fully free from (free from the 14 most known allergens), but I haven’t tasted them, have you? What do you think?

04/11/2025

So, what do you when you have no milk and the recipe asks you to add it? Or what if you can’t handle dairy? Finding dairy replacements that actually work, and are still Free From the top 14 allergens took me years of trial and error. Honestly, not an easy science.
That’s why I made this complete guide to dairy alternatives without nuts or soy.
From oat milk to cauliflower cream, every swap in this list is safe, practical, and tested in my own kitchen and when I was baking.

Perfect for anyone who wants to bake, cook, and eat without fear.

Read the full post on the Cultured Bakehouse blog under resources.