Converting your Recipes to Gluten Free

The Science of Baking - Understanding how to convert to gluten free - A Free From Life

Last week, I wrote about how ingredients work together in baking, particularly the importance of gluten. This week, I’m looking at how you can convert your favourite recipes to make them gluten free, what to add to mimic the structure of gluten and using other ingredients for adding flavour and… Continue reading »

The Science of Baking – Understanding How to Convert to Gluten Free

The Science of Baking - Understanding how to convert to gluten free - A Free From Life

My journey to learn how to bake gluten and dairy free (successfully) is ongoing. For every winning recipe, there are around five disasters, but that’s all part of the fun. The key to success is understanding what you are dealing with and how the baking process works. For me, this… Continue reading »

A Word or Two about Spelt

Spelt bread - afreefromlife.com

Any ideas what the following list of ingredients is from? Water, tapioca starch, potato starch, vegetable oil, wholegrain maize flour, egg white powder, yeast, cellulose gum, concentrated fruit juice, dextrose, rice bran, cornflour, sugar beet fibre. Would you believe me if I told you it was the ingredients of a… Continue reading »

Gluten Free Flour – Spotlight on Teff Flour

Teff is a cultivated grain of the ancient grass, Fragostis tef, native to Ethiopia since around 4000BC. This hardy and versatile food source produces tiny seeds (less than a millimetre in diameter). Grown in remote parts of Ethiopia and Eritrea, Teff thrives in all climates, including both water logged soils… Continue reading »