In the pursuit of feeling good, many people are cutting gluten from their diet. While the supply of gluten-free products, bakeries and cookbooks is far greater now than a decade ago, living without wheat, barley, rye and other flours is still a challenge.
Many of the products I've tried lack flavour or have a dry or gummy texture. So I've taken on the challenge of producing some good-tasting gluten-free recipes. These dishes are as good as or better than their gluten-loaded counterparts. Try them and flour will never be missed.
A quick note: Oat flour works well in gluten-free baking but because it is sometimes cross-contaminated with regular flour, gluten-intolerant people might want to avoid it. If you can find certified gluten-free oat flour, you can use it instead of quinoa flour if preferred.
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Rice noodle lasagna -
Juicy lemon loaf -
Double chocolate chunk cookies
Lucy Waverman