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Your guide to HEALTHY GLUTEN-FREE BAKING

EVEN FINALISTS ON The Great British Bake Off find gluten-free baking a challenge. One route to success is piling in the sugar and fat, but I’m going to show you how to get good results without resorting to unhealthy strategies

FOR MANY PEOPLE, taking part in the current baking trend isn’t quite as simple as grabbing a recipe book, a bag of flour, a few other ingredients and getting to work. The problem? Gluten!

If you need to avoid it, the obvious solution is to use a gluten-free flour blend. But, sadly, it’s not always just a case of substituting your flours. Here, I’ll show you how to get to grips with the different types, helping you experiment for great results. You’ll soon be creating recipes that taste just as good, if not better, than their gluten-containing counterparts.

Choose the right flour

You can’t bake without it, so what should you use?

A single type of flour can work well for basic recipes, such as pancakes or flapjacks, but a blend will generally give you better results.

Bought all-purpose blends are fine for simple cakes, cupcakes and batters, but the flavour can be a little bland. If you plan to do a lot of gluten-free baking, experiment with a mixture of different grain flours, starches and nut flours. When you find your perfect blend, make up a batch and store in an airtight container for up to three months.

VARIETIES TO TRY...

WHOLEGRAIN FLOURS: teff, sorghum, quinoa, maize, millet, buckwheat, brown rice.

WHITE FLOURS/STARCH: cornflour, arrowroot, potato, tapioca (cassava), rice.

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About Healthy Food Guide

In this month’s Healthy Food Guide our experts look at the latest research in lowering your cancer risk. We investigate the science of why hunger makes us angry, and share our best-ever healthy gluten-free baking tips for sweet treats that won’t disappoint. Plus, makeover chocolate muffins, Anjum Anand’s lighter India supper and simple meals with artichokes. Available to download now.