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.
= 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