Friday, 18 November 2011

Gluten Free: Baking

I think one of the trickiest parts of gluten free eating (apart from eating out) is baking.

We have the main meals under control now with modified ingredients - the main changes being gf bread and breadcrumbs and gf soy sauce.

Baking is tricky because it requires rising and certain textures to make cakes and biscuits taste AND feel good.

We are checking out different recipes. Some we like and some we don't. It's just trial and error around here at the moment.

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