ALL MY GLUTEN-FREE COOKBOOKS have been the result of experimentation and playing around, trying to get the best out of gluten-free ingredients. One thing I never do is stop learning, and as new ingredients become available, I test and cook some more.
Gluten-free mixes and blends are constantly changing. When I started making my own blends you were pretty much restricted to rice flour, polenta and chickpea flour. Now ingredients you could only buy on the internet are readily available – buckwheat, soya, brown rice flour and, my current favourite, sorghum, plus base ingredients such as xanthan gum and tapioca flour. Over these pages, I’ll be giving my advice on key ingredients and blending, with three recipes and a lot of gluten-free baking tips I’ve picked up along the way.
GET TO KNOW GLUTEN-FREE FLOURS