Whole-grain barley is versatile and is used in a variety of ways including: For those with gluten intolerance or Celiac disease, barley is not an option. These barley substitutes help achieve similar ...
one thing you need to know is a good gluten-free plain/self-raising flour blend in combination with a little xanthan gum is a great substitute for wheat flour in 90% of all gluten-containing ...
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.