Gluten-free biscuit production was an easier feat; our producers simply replaced wheat with nut flour or rice, oat and buckwheat flour.” Italy, with its high wheat and semolina consumption ...
Gluten-free oats and oat flours add texture, which works well in biscuits and breakfast muffins. Ground almonds, pistachios and hazelnuts are ideal in a blend for dense cakes, traybakes and biscuits.
But can switching to a gluten-free diet have benefits for everyone? Coeliac disease is a serious, lifelong genetic digestive condition in which the immune system attacks itself when gluten is ...