But what I love most of all has never changed: the lovely messages I get from you guys. Honestly, it means so much just to know that I helped to make someone’s life easier through my recipes here on the blog or my social media channels. But out of the blue, people started visiting those posts on my blog, making my recipes and sending me photos of their creations. Like… what?! But it made me so happy to think I’d helped to reunite people with food that they really missed. So I kept doing exactly that. Since gluten free baking recipes can sometimes call for more liquid than conventional recipes, the appropriate baking time may be a bit longer than you're used to. If the recipe doesn't have baking soda, try letting it rest The terms tapioca flour and tapioca starch are used interchangeably. A white flour, it consists of the starch from the cassava plant, and is grain-free (although very starchy).

If you’re dairy-free, veggie, lactose-intolerant or low FODMAP there’s a TON of tips on how to adapt my recipes to be friendly to all of the above, if possible. As I said, I started out as a gluten-free AND dairy-free baker – plus I am low FODMAP myself, so I like to think that I know my stuff! Just like my first book, the inside and outside of the book is visually mind-blowing. I’m so happy with how it turned out – so often, ‘gluten-free’ is associated with being very medical and clinical, so I wanted it to be as far away from that as possible. Oat flour is a ground version of whole grain, rolled oats. It's useful in gluten free baking, and doesn't need to be superfinely ground as it's not hard and gritty even when raw. And of course, me being me, I just assumed that this would be a fairly quiet release that a small, dedicated few would buy and appreciate. But it turns out… all of you guys out there absolutely loved it!

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Gum-free gluten free flour blend, which is the lightest, most basic blend of superfine white rice flour, potato starch, and tapioca starch (and no xanthan gum) If you're truly brand new and you're wondering which foods contain gluten and which are naturally gluten, please see our guide to the Basic Rules of a Gluten Free Diet. If you're ready to start baking, here's where you begin! Gluten Free Pastry Flour How does gluten free flour differ from all purpose wheat flour?

Typically, gluten free baked goods appear just like conventional baked goods when they're done baking. That's because the recipe itself should have already accounted for any differences in the nature of your ingredients. Why? That’s simply because ‘proper’ gluten-free AND vegan baking is an entirely different kettle of fish – mainly because baking so often involves eggs. Yes, an egg-replacer can work, but when a recipe calls for 4-6 eggs, using that much egg replacer can produce mixed results. You’re still welcome to give some of the egg-heavy recipes a go, but I didn’t want to flippantly state ‘just use an egg-replacer’ whenever a recipe called for large quantities of eggs, as I haven’t tested those swaps for myself. You might be surprised to hear that out of over 100+ recipes, nearly all of them are brand new, with a few fan favourites from the blog (some which are have been improved) thrown in for good measure. With both of my books, it’s super important to me that you guys get as much value for money out of them as possible.Icing sugar is gluten-free in the UK, although in other countries it might contain modified starch as a bulking agent – typically cornstarch is used, but wheat starch could also be used. There are many gluten free grains and other gluten free ingredients that can be ground into flour and used to support your gluten free baking. No single gluten free flour can be used as an “all purpose gluten free flour,” it can be interesting to learn about the gf flours that you may encounter in your gluten free baking. Rice flour Your rice flour isn't finely ground enough. It's not your fault, it's the fault of your all purpose gluten free flour blend. You must source this ingredient most carefully! Authentic Foods brand superfine rice flour is best; Vitacost brand has a superfine rice flour that is usually quite good; Bob's Red Mill rice flour should always be avoided. Why did my gluten free baked goods come out so dry? Rice flour is sometimes white (from refined, white rice) and sometimes brown (from brown rice). It should all be superfinely ground. Unfortunately, there aren't many sources of truly superfinely ground rice flour available (Authentic Foods is the only brand I really trust), and the best gluten free flour blends, like Better Batter's classic gluten free flour blend, are made with superfine rice flour. Consider whether even a gluten free product was made on manufacturing equipment that has been shared with gluten-containing products, or in a shared facility. Determine whether you're comfortable with these circumstances, or insist on only using products that are made in facilities that are dedicated to gluten free products and preparations. Sneaky sources of gluten

Xanthan gum, according to Gluten Free Living Magazine, is a powder that is the product of fermentation of “glucose by xanthomonas campestris bacterium, from which it gets its name.” It is gluten free provided it is grown on a gluten free substrate, which it usually is. Bob's Red Mill makes gluten free xanthan gum. After all, it’s not until you can’t eat gluten that you realise it’s in *almost everything* – bread, cakes, pasta, pizza… essentially all my favourite food. So I put my apron on out of pure ‘hangry’ frustration and began creating all the recipes I really missed and posted them on my blog; mainly just so I could share them with family before I went over for tea. She has kindly shared a handful of recipes from her latest book, "How to Bake Anything Gluten Free" which is available on our shop.We've got a recipe for both shortcrust and rough puff pastry and two mouth watering ways to use them. Try out these deep filled mince pies with the crumbly pastry and if you' want to go the extra mile then you can make your own mince pie filling. Expandex is a brand of modified tapioca starch that I find particularly useful in gluten free bread baking. Expandex is a chemically modified starch, not genetically modified. Polenta has a grainy texture, but is very absorbent and so brings moisture to cakes. It is commonly used in Northern Italian cakes and lemon polenta cake .

Gluten isn't really “hidden” in other ingredients, but wheat flour may be added to your favorite spice blends and seasonings. Keep in mind that anything derived from gluten-containing grains, like malt syrup or brewer's yeast, isn't gluten free. Storing gluten free baked goods If your gluten free baked goods are crumbly, you probably overmeasured your gluten free flour—or used a gluten free flour blend that is too high in starch, which absorbs too much moisture. If you didn't use xanthan gum or a proper substitute in a recipe that called for it, your baked goods won't hold together properly. Easy gluten free baking recipes — perfect for beginners!