This month I thought I would focus on some gluten free recipes as there seems to be a growing need for that sort of thing. Most recipes that contain flour can be adjusted to gluten free by using potato, rice, besan, maize flour and others. If you are gluten intolerant you’ve no doubt checked into them all already. There are who major drawbacks when using gluten free products; firstly they are more expensive than standard wheat based products. The other problem is the flours all lack the starch which bind flours together, so you have to replace it with things like xanthan gum. Gluten free self raising flour is available on the shelves, alternatively you can buy a GF baking powder to add to your other flours. I have put some recipes here on to get you going, if you enjoy those and would like to know more, I have more recipes available in my cooking classes .

Marg Kyle (from Cook for your Life - 'the cooking class that comes to you'.)