These days, living a gluten-free lifestyle is extremely well catered for. Supermarkets, restaurants and cafés across the UK have lovingly and creatively remastered gluten-free recipes of every kind, from breads to cakes and all manner of delicious baked goods in between. Home-baking in glutenfree goods has never been easier, with specialised flours and recipe books guiding chefs and weekend-bakers alike. This being said, there’s somewhat of a stigma attached to pastry. Long has this patisserie staple been synonymous with soggy bottoms, stodgy bakes and heavy, dense textures, making traditional bakers sigh with despair at the thought of further complicating matters by removing gluten from tried and tested recipes. We’re here to help guide you through the tricky art of gluten-free pastry, breaking down the science behind gluten-free replacements and helping you achieve pastry success time and time again.
Replacing Gluten
Lisez l'article complet et bien d'autres dans ce numéro de
Gluten-Free Heaven
Options d'achat ci-dessous
Si le problème vous appartient,
Connexion pour lire l'article complet maintenant.
Numéro unique numérique
Gluten-Free Heaven February 2019
 
Ce numéro et d'autres anciens numéros ne sont pas inclus dans une nouvelle version de l'article
abonnement. Les abonnements comprennent le dernier numéro régulier et les nouveaux numéros publiés pendant votre abonnement. Gluten-Free Heaven