Browse Month by March 2015
Baking

How to Bake Gluten Free Bread

When I started to make my own gluten free bread, I thought it would be easy – just throw it all in the bread maker and let it work its magic. Boy was I wrong. What that led to was a journey to discover what worked and didn’t work. There were a few disasters along the way, but I’ve now developed something that I can feel proud of.
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Ingredients

Gluten Free Flour – Spotlight on Millet

Gluten free flour - millet - afreefromlife.com

Millet is a collective term for a number of small, seeded grains of the Poaceaoe Grass family. Thought to have been cultivated from as early as 8300 BC, this drought-resistant crop is the sixth most important grain in the world.

The main types of millet grown are Pearl, Foxtail, Proso and Finger, with India, Africa and China being the largest producers.

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Ingredients

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 and droughts. It grows quickly and just one handful of Teff seeds is enough to sow a whole field. The grain is resistant to other common cereal crop diseases and it cooks quickly, therefore requiring less fuel.

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