Gluten-Free Eating
Gluten-Free Bars as an Alternative to Classic Chocolate Bars
Where gluten hides in classic bars, how gluten-free ones are built, binders, sugar and protein compared, certification and storage.
5 min read
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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
White Chocolate and Pistachio Granola: A Controlled Answer to a Sweet Craving
The sugar white chocolate adds, the balancing role of pistachio, ratios, when to add it, gluten-free production, portions and storage.
6 min read
- Gluten-Free Eating
Almond Biscotti: A Gluten-Free Breakfast Option
The two-stage bake, the moisture problem in gluten-free dough, the role of almond flour, blends, shaping, slicing, the second bake and storage.
6 min read
- Gluten-Free Eating
Amsterdam Cookies: A Thin, Crisp Biscuit Without Gluten
The role of gluten in a thin biscuit, gluten-free flour blends, binders, controlling spread, sugar and fat, baking, crispness and storage.
5 min read
- Gluten-Free Eating
Building a Granola Bowl: Milk, Yoghurt and Fruit
How granola behaves with moisture, milk versus yoghurt, calculating the liquid, choosing fruit, the order of assembly, protein, calories and gluten-free options.
5 min read
- Gluten-Free Eating
What Goes With Crackers? Dips and Cheese Pairings
The carrier function, types of cracker, dip consistency, the logic of cheese pairing, gluten-free options, plating, quantity and storage.
5 min read
- Gluten-Free Eating
Controlling the Sugar in Granola
The two functions of sugar, reading labels, hidden sources, how clusters form, alternative binders, home ratios, portions and storage.
5 min read
- Gluten-Free Eating
Reheating Gluten-Free Poğaça Without Drying It Out
How gluten-free dough holds water, the speed of retrogradation, reheating with added moisture, oven versus microwave, steam, timing and reheating from frozen.
5 min read
- Gluten-Free Eating
Preparing Gluten-Free Food for Guests
Coeliac disease versus sensitivity, sources of cross-contamination, preparing the kitchen, choosing products, savoury and sweet bites, presentation and talking to the guest.
5 min read