Going gluten-free may seem daunting… “Quinoa? Amaranth? Buckwheat? I thought we weren’t allowed to eat wheat??” It might be overwhelming, and have you reaching for the pre-packaged ready-to-go gluten-free products on the supermarket shelves. I want to show you, however, that with a little bit of practice and research, you don’t need to buy that dry, crumbly gluten-free muffin which is 4x the price of the ordinary one. You can do it all yourself! And as well as saving money, you’ll have fresher meals, and know exactly what’s going in to your food, which is far healthier!
The first section on the resource drop-down menu is where I give you step-by-step instructions on how to cook basic, naturally gluten-free ingredients, which are essential to nail for many of my recipes! The tutorials are very simple, but if you have any questions, then don’t hesitate to ask!
The second part of the menu is an introduction to the properties different gluten-free flours and starches, where you can buy them, and how to create your own gluten-free flour blends. It is not a comprehensive list, but is great if you are just getting started out.
The third menu outlines some alternative ingredients you can use to substitute commonly used ingredients that contain gluten. Having some of these on hand makes the transition to gluten-free far more straightforward!