Get expert advice from our gluten-free experts. Answering your questions on topics such as gut health and gluten-free lifestyle.
Q There are so many new gluten-free products on the market, but the prices don’t seem to be coming down. Why not? We all know gluten-free products are more costly than their gluten counterparts. This is for many reasons, including more expensive ingredients, the cost of research being done to produce better-tasting products, and maintaining […]
Q How do I bake gluten-free bread in a bread machine? Will a gluten-free bread mix work in my bread machine? It’ll all depend on the type of bread machine you have. Remember, normal bread requires much more rising and kneading than gluten-free bread so you’ll need a breadmaker with either a gluten-free option or a […]
Q I have coeliac disease and I have just had a baby. What are the chances of this being passed on? The chance of having a coeliac child if you or your partner has coeliac disease is around 1 in 10. Looking on the bright side, this means your child is 90% likely not to get […]
Q What are the merits of coconut flour in gluten-free baking? Ah, coconut flour! One of the most talked about foods of the last year. This merit on its own usually divides people into two camps: those who are desperate to try it and those who are naturally sceptical, claiming it’s another overpriced and popular […]
Q How can I prevent my gluten-free bakes being dry and crumbly? Many trials and errors in the kitchen have taught me that there are a few safeguards you can take to ensure that your gluten-free breads and cakes are light, airy and moist: Try not to use only one type of gluten-free flour. For example, if […]
Q We are trying to get ourselves off sugar. What is the best way to ease into a sugar free diet? My first question would be to ask why you want to cut sugar out of your diet. There is no doubt that having a high sugar consumption is inadvisable, but cutting out sugar altogether poses […]
Q Why does gluten-free bread taste like sawdust? We have been brainwashed into thinking that you need to glue gluten-free breads together, because without gluten bread falls apart and is dry and crumbly! Of course it is dry and crumbly if you make ‘bread’ from potato flour and corn starch, both highly processed starches that need something […]
Q Under what circumstances would you advocate xanthan gum in baking and when is it not needed? The gluten found in wheat flour plays an important role in the texture of our familiar baked goods. When absent, as in gluten-free flour, baking results sometimes don’t live up to our expectations. Xanthan gum, when added in […]
Q Have you got any reliable tips for making gluten-free and milk-free bread? Most homemade/machine recipes I’ve tried end up very crumbly and heavy. Ones to buy are very expensive if not on prescription. Gluten-free bread doesn’t have to be crumbly or dense if you treat it more like cake batter and add a few […]
Q What is the difference between simple and complex carbohydrates? This is one of the most common questions I’m asked in my clinic. Over the years carbohydrates have developed a negative image and so people tend to assume they are all the same. However, carbohydrates are one of three necessary macro-nutrients that provide calories in […]