It’s Coeliac UK Awareness Week (May 9-15), so a good time to shine a light on gluten-free baking – surely the hardest part of cooking without gluten.
If you have a gluten intolerance, wheat allergy, coeliac disease or you're gluten-free by choice, it's likely you already know that making high-quality, gluten-free baked goods poses a particular problem. It's gluten that gives bread its elasticity and cakes their lightness.
Gluten-free flour is now available in most large supermarkets. But these flours are a little more difficult to work with than regular flours. It's just a matter of getting used to cooking with them.
The good news is that you can also use plenty of naturally gluten-free flour alternatives (rice, soy, chestnut, buckwheat, corn, potato and chickpea flour) for cakes, breads and pastries. And there are many recipes to show you how.
