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
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Gluten-Free Heaven February 2019
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