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There are various types of gluten-free flour, not just plain (all purpose) and self raising. However, these two standards can be used very effectively for many sweet and savoury bakes. Readily available in most supermarkets and health food stores, I use Dove Freee. As they are both made with a mix of flours, you will […]
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Bread, pasta, cakes and biscuits are easy to identify when you're following a gluten-free diet. However, if you're new to gluten-free living, it's often the hidden sources of gluten that can catch you out. Whether you're living with coeliac disease, gluten intolerance, or simply choosing a gluten-free lifestyle, understanding where gluten can unexpectedly appear is […]
Reduce Food Waste and Save Money My baking always comes back to scones, and food waste is no exception! Did you know that you can make delicious scones with milk that’s “gone off”? Back in the day it seemed that all home bakers just waited for milk to sour before making scones. Saying this, I’m […]
Although this is science, there isn't one size fits all! Substitutions also depend on the other ingredients in your recipe, and what might work very well in your cake, may be disastrous in your meringue. In some recipes you may get better results when you combine substitutes; like 30g of apple sauce with 30g of […]
I probably shouldn't say this... ...but I am known for my gluten free scones, and instantly the imposter syndrome sets in! Hey ho, here goes. The issues that gluten free baking has include a lack of moisture, binding, tasting gummy or gritty. In order to create scones, and more, that are just as good, if […]
It gets so confusing, to me, when reading a recipe and realising it's not UK Cups it's American Cups or they've put a gas mark and you have a fan oven. I have a lot of recipes in ounces and pounds because I'm that old, I like reading antique cookbooks and I have been known […]
