Gluten Free
Most meals I make and recipes I review here will be gluten free. My husband has been gluten free for 8 years now and over the years I've learned, from reading and experimenting, what recipes can be adapted and which ones may not be worth the hassle.
When it comes to baking, the biggest rule to follow is stick to recipes that require, at the most, 1 cup of flour. Any more and I find the outcome is quite heavy and not as light as perhaps intended. As for meals, I think you can make most things GF friendly but you need to make sure the ingredients you are using are Gluten Free. You’ll be surprised how many things have gluten as an added ingredient – most often as a filler or part of the processing chain.
If you’re going to cook for someone who is Gluten intolerant, my advice is to plan ahead. Sometimes people think that if there’s ‘just a small amount’ then it’s ok. It’s not. We were once asked at a restaurant ‘how gluten free are you?’. My husband responded with – that’s like asking how pregnant are you? You either are or not. I understand for some it’s a choice but if you are having someone over who is genuinely unable to have gluten, then no amount is ok.
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