Gluten-Free Eating
Gluten-Free Savoury Biscuits: What Teatime Was Missing
The gluten-free flour blend, choosing a binder, the role of fat, shaping, baking, salt balance, cross-contamination and storage.
5 min read
Categories
Gluten-Free Eating
Coeliac disease and gluten sensitivity, choosing gluten-free products, cross-contamination and gluten-free kitchen practice.
63 articles
In this category
- Gluten-Free Eating
Gluten-Free Peanut Bar: Groundnut in Its Densest Form
How a gluten-free peanut bar is built, choosing the binder, the nutrition of groundnut, verifying gluten-free status, portions, storage and cross-contamination.
6 min read
- Gluten-Free Eating
Gluten-Free Marble Cake: The Classic With a Pattern
How the pattern forms, what cocoa does to consistency, balancing two batters, swirling, the flour blend, baking and storage.
6 min read
- Gluten-Free Eating
Gluten-Free Lemon Cake: A Fresh Alternative
The acid effect of lemon, calculating the raising agent, zest against juice, the flour blend, moisture, syrup, baking and storage.
6 min read
- Gluten-Free Eating
Gluten-Free Latte Cake: A Coffee Dessert for One
The dryness of a gluten-free sponge, the role of the soaking syrup, the flour blend, the coffee, layers, single portions, serving and storage.
6 min read
- Gluten-Free Eating
Gluten-Free Carrot Cake: A Classic Sweetened by a Vegetable
The two functions of carrot, the flour blend, binders, grating size, the spices, cream cheese frosting, baking and storage.
6 min read
- Gluten-Free Eating
Gluten-Free Dill and Cheese Poğaça for Breakfast
The role of gluten in poğaça, flour blends, binders, how cheese adds structure, dill and moisture, shaping, baking and storage.
5 min read
- Gluten-Free Eating
Gluten-Free White Chocolate Brownie: Dense but Light
The role of gluten in a brownie, choosing flour, the sugar white chocolate brings, ratios for a dense texture, baking, cutting and storage.
5 min read
- Gluten-Free Eating
Gluten-Free Baby Biscuits: What to Look for at Weaning
Where biscuits fit at weaning, limits on sugar and salt, why gluten-free, texture and choking risk, ingredients, portions and storage.
5 min read