We all love our baked treats but for people who have coeliac disease or are gluten intolerant, these gluten-full goodies can have detrimental impacts on their health and wellbeing. Coeliac disease is an autoimmune condition, which causes inflammation and pain in the gut when sufferers consume products containing gluten. Gluten is a protein found in certain grains such as rye, wheat and barley.
When used in cooking, gluten can provide added structure and improve the elasticity of a batter by trapping the air released by leavening agents like baking powder, baking soda and yeast, which allows them to rise. Without gluten, these recipes can have a grainy and stodgy consistency rather than the light and fluffy structure which is usually desired.
Fortunately, gluten-free cooking has come a long way recently with a plethora of alternative gluten-free ingredients to stock your pantry with. For some recipes, it’s as easy as a simple switch to gluten-free flour, but for other baking recipes it can be more complex. With proper planning, practice and the right ingredients in your pantry, you can say goodbye to crumbly, cardboardy and grainy cakes and bakes forever. Whether you’re a coeliac, gluten
