and they brought the same quality to this gluten-free blend. Made using a mix of rice flour, sorghum flour, tapioca and potato starch, plus a dash of xanthan gum to bind, this flour blend works with ...

Do you know the difference between all the types of flour? Here's a guide to all-purpose flour, whole wheat flour, bread ...

Gluten-free treats often have a reputation for failing to deliver in terms of texture and taste. But the path to satisfying ...

It’s Coeliac UK Awareness Week (May 9-15), so a good time to shine a light on gluten-free baking – surely the ... Gluten-free flour is now available in most large supermarkets.

You can make your own blend of flours or ground nuts and flours. Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries.

One of the problems with gluten-free baking is your goods falling (or crumbling) apart thanks to how gluten holds things ...

Consumers no longer need to compromise on taste for nutritional value, as key players invest in research and development to ...

King Arthur is a better option for making bread, where you want more protein. You might think bread flour, which has even ...

In a big bowl, mix eggs, milk, salt and mustard together. Add bread, cheese and sausage. Mix together. Pour mixture into 9- ...

Emma Drennan of My Life After Gluten tells us this is the time of year she looks forward to, when kids bring the ...