Top Tips

  1. Price-reduced products
  2. Your equipment is important
  3. Eggs
  4. Yorkshire pudding stoneware
  5. Food Allergen Labelling
  6. Pastry Success

1. Price-reduced products

It's always a good idea to be on the look-out for bargains! In my local supermarkets I can nearly always find gluten-free breads, bagels or wraps on the 'reduced' trolleys if I visit later on in the evenings, usually after 6pm.  
This helps my budget, but also means I can stock the freezer with plenty of reduced-price gluten-free bread, for our impulsive picnics and days out!  

2. Your equipment is important!

This is one of my prized, faithful cooking pots!  Heavy-based and reliable!

recipe book stand helps to keeps the pages clean and open!

Various measuring cups and spoons are essential and are an invaluable asset to any cook - it is really important that you measure accurately, especially when using gluten free flour and your gluten replacer like xanthan gum.   


Here is a closer look at the set of measuring spoons I use.

measuring funnel is useful when converting metric measurements to imperial for wet or dry ingredients. 

Love your kitchen!  

An electric mixer or kitchen aid can be your best friend in the kitchen. It allows you to multi-task, is less effort and creates less mess!

Accurate weighing scales are essential.

3. Eggs

Eggs are best used at room temperature rather than straight from your fridge.  Eggs add a richness to your baked goods and can help the egg yolk and white combine more easily when whisked together. 

4.  Yorkshire Pudding stoneware

When making gluten-free Yorkshire Puddings you will have difficulty in getting them to rise in the usual way.
However, I have found using stoneware muffin pans produces fail-safe Puds with that traditional Pudding shape!
The pudding batter is best placed in the pans COLD reducing the time needed to heat the fat smoking-hot first!

5. Food Allergen Labelling

"Foods that are gluten-free are now more easily recognised by the information provided on the food labels"
This means that food manufacturers must list gluten on their product labels.  In addition, there is usually a 'may contain' section to the label plus 'cross contamination' warnings that you can check for clarity.

Therefore, when you are out shopping for food, make sure that you thoroughly read the labels on the products you want to buy for any sign of any 'hidden' gluten-containing ingredients.

6. Pastry Success 

If your gluten-free pastry is particularly moist to handle, roll out on to floured cling film to make it easier to turn.
The secret to my successful pastry-making has been to use TREX for my shortening. 

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