Wheat forms a part of the staple diet for most cultures across the globe. A type of grass, wheat is processed and consumed in various forms making it the most widely cultivated cereal grain in the world. For centuries, people have consumed wheat with little to no adverse effects on their health and well-being. In fact, … Continue reading Wheat, Flour & Gluten
No tea party can ever be complete without a plate of delicious cookies to go with it. Of all the french cookies I have baked and eaten, I find myself constantly going back to these delicious, lighter than air, meringue cookies. They are simple to make, easy to flavour and hold well for weeks in suitable … Continue reading Gluten Free Meringue Cookies
Our grandparents and great grandparents grew up on a variety of different homemade condiments that provided them with an excellent sources of natural vitamins and nutrients. Most of these condiments were made from scratch using locally sourced, seasonal fruits and nuts. As a result their diets were rich and diverse and so they did not … Continue reading Nut Butters: Why are they better?
The paleo diet, a.k.a. the caveman diet, primal diet, or the hunter-gatherer diets works on a simple premise: eat as our palaeolithic ancestors did. This hugely popular fad diet came into focus a few years ago thanks to Dr. Loren Cordain's best-selling books. The diet popularises the intake of fruits, vegetables, meats, seafood and nuts … Continue reading Paleo Diet: How Does it Work?
Bread was first discovered, or rather created in Egypt more than 30,000 years ago. Since then it has travelled across continents changing shape, size, texture and flavour along the way. A staple in most cuisines, bread has had an important role to play in our history and culture. It was common across every strata of … Continue reading Bread in Time
There's a lot to learn from the french when it comes to food, and it does't stop at just preparation. During my time in Paris last month, I had the opportunity to visit a few local crêperies. Of all the desserts and dishes i've come across in France, my favourite would have to be the crepe. I … Continue reading Paris, Gluten & Crepes
On my first day at pastry school in France each of us was asked what we hope to achieve from doing this course. We were a batch of eleven people, from ten different countries. Some wanted to continue working in specialized fields and the rest wanted to set up patisseries of their own. Only two … Continue reading The Wonderland of Dietary Constraints
In my few short years of working as home baker, one of the most frequently requested item has been gluten free bread. I run a bakery that specialises in additive free bread and so most people automatically assume that I would be able to provide them with healthy gluten free products. I find it most … Continue reading Gluten & It’s Intolerance