Blogs

Gluten-free vegan baking can be challenging because you are removing gluten, eggs and dairy all at once. These ingredients usually help with structure, moisture, softness and rise, so without them, baked goods can sometimes turn out dry, dense, crumbly or...

Gluten-free bread can stay soft and fresh when it is stored the right way. But because it does not contain gluten, it can dry out faster than regular bread, especially in winter when the air is cooler and drier. The...

Winter is the perfect time for warm, cosy desserts. From puddings and crumbles to brownies and soft cakes, there are plenty of gluten-free desserts for winter that can feel just as satisfying as traditional bakes. Gluten-free baking can sometimes feel...

If you have ever pulled a gluten free pizza out of the oven and been met with a soggy, limp, or crumbly base, you are not alone. It is among the most popular frustrations for home bakers who follow a...

Is flour gluten-free? The simple answer is: it depends on what the flour is made from. Regular wheat flour is not gluten-free, but some flours are made from gluten-free ingredients such as rice, corn, tapioca, potato, buckwheat, sorghum or almonds....

When we are choosing a gluten-free cake mix, flexibility can make a big difference. Some mixes are built around one set flavour, while others give us more room to change the finish, add extras and use the same base in...