Cooking, or more specifically, baking without gluten can be pretty tricky. This is because gluten provides important properties such as elasticity. Wheat flour for example helps to bind, thicken, add flavour and create an airy structure within food. Although there is no single gluten-free flour that can replicate all of these functions a combination of flours can produce some pretty awesome results.
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
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