Gluten is the protein which is found in grains like wheat, barley etc. Some people are sensitive and/or severely allergic to this protein which causes all sorts of stomach issues. For some this conditions is named as Celiac, but it doesn’t mean that everybody who is allergic to gluten has celiac disease. People who are allergic/sensitive to gluten should avoid consuming food that has gluten which is easier said than done because today our diet is filled with products made of wheat whether in whole or refined form and all these will definitely have gluten in it. One big issue with avoiding gluten will be not being able to consume baked treats like cakes, cupcakes, cookies, breads, muffins etc made of whole wheat flour or all-purpose flour.
Gluten-free baking with flours (like quinoa flour, chickpea flour, amaranth flour almond flour, coconut flour, etc), flours which is made from gluten-free grains or other sources is not very simple. It’s not as easy as simply replacing whole wheat flour with gluten-free flour. Wish it was, though! Since gluten is the protein which helps the baked goods to rise in combination with the leavening agents like baking soda and/or baking powder, when gluten-free flour is used in the same recipe it doesn’t behave like that exactly. Cakes, cupcakes for instance wouldn’t rise that much, especially when we want to make it egg free too. If at least eggs were used, the chances for rising to some extent is possible. So gluten-free and egg-free is very tricky. One has to experiment with different combinations to get the desired result.
This page is dedicated to such tried and tested gluten-free and egg free baking recipes. The collection doesn’t look that big now, but I will be adding more in this page as and when I’m satisfied with the recipes I try. So keep checking!
Hi! I found 2 all-purpose flours at the supermarket.
2) Boulangerie Cannelle.
Any brand is ok.