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Pocketmags Digital Magazines
Pocketmags Digital Magazines


For cooks with a gluten allergy or intolerance there are now many alternative flour options. Recipe consultant Phil Mundy sifts through the baking aisle to find his star performers

ANYONE WITH A LONG-TERM GLUTEN INTOLERANCE will no doubt have noticed, and be heartened by, the wider range of gluten-free products that are available. Ready-made cakes, breads, muffins and scones are great for convenience, but often pricey – and it can be hard to find a truly healthy treat. Making your own delicious bakes can be cheap and satisfying, but how do you know which flour is right for your recipe?

Baking without gluten

Wheat flour is widely used for baking because it’s easy to produce and cheap. Crucially, it also has good quantities of protein, mainly in the form of gluten, which is essential for good bakes. Gluten provides texture, moistness, elasticity and strength. In contrast, gluten-free flours are often very low in protein and much higher in fibre, which can affect all these positive baking qualities.

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About Healthy Food Guide

Is your diet missing the essential nutrient for better heart health? New research pinpoints the foods to include every day, and our heart-friendly diet plan makes it easy. We investigate the rise of food allergies among adults, with free-from cooking tips, gluten-free bakes and best buys, plus we put plant-based ‘sausages’ and spreads to the test. And, if you’re struggling to lose weight, find out why your partner could be to blame…