Gluten Replacements in Baking Breads and Cakes

Gluten free offering have certainly increased over the last decade, with more and more restaurants offering alternatives. You can even enjoy a whole afternoon tea totally gluten free all over Norfolk. Plus, the cakes and bakes are super tasty now – I remember my first gluten free cake was tasteless.

I have a slight intolerance to gluten which seems to get worst the later in the day – especially if I’m given cheap white bread. I can consume Artisan sour dough bread until the cows come home – and often do!

But it’s not just gluten free flour that’s used, its often a tasty mix of gluten free alternatives that make all the difference in that final baking goal – the taste.

Photo by Kaboompics .com on

= for every cup of gluten free flour 120 grams / 5 ozs

  • ½ teaspoon Xanthia Gum
  • 1 teaspoon chia seeds
  • 1 teaspoon psyllium husk powder
  • 1 teaspoon guar gum
  • 1 teaspoon gar agar powder

Tip – use half as much in biscuits.

By Zena Leech-Calton


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