Blogs

If you’ve ever picked up a bag of gluten-free flour and wondered what all the ingredients actually do, you’re not alone. Many people assume gluten-free flour is a single ingredient that simply replaces wheat flour. In reality, most gluten-free flour...

Pavlova is usually naturally gluten-free because a traditional base is made from whipped egg whites, sugar, and a little acid rather than wheat flour. Some recipes include cornflour to help create the classic crisp shell and soft centre, but that...

Gluten-free baking from scratch is not always straightforward. It might take a few minutes to lose track of the correct flour mixtures, the balance of leavening agents, and the control of sticky or crumbly feel and touch; even the most...

Making bread with gluten-free self-raising flour can feel more confusing than it should. Many home bakers wonder whether it can replace bread flour in a homemade loaf. Sometimes the loaf rises, but the texture turns out softer, denser, or more...

You're mid-recipe, following instructions from an American food blog, and it calls for "all-purpose flour." You check your pantry shelf and find plain flour. Are they the same? Will you be able to substitute one for the other and destroy...

The most frequent disappointments in allergen-friendly kitchens are baking a gluten free dairy free cake that tastes good. Take away gluten, and you take away structure. Take out dairy, and you lose moisture and richness. Combine the two, and the...