Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...
Mix the gluten-free self-raising flour, gluten-free baking powder and sugar together in a large mixing bowl. Add the eggs and milk to a jug and beat thoroughly. Create a well in the flour mixture ...
I've heard about rice flour before, but I don't really know how they use it, and in what food. and I'm so excited to try some Japanese gluten-free food since I don't know much about it.
sending thousands of health-conscious adults scurrying down the supermarket gluten-free aisle. But is gluten really the problem it’s made out to be or are we being taken on a wild wheat-free ride?