Gluten-free baking: Going against the grain

Is your gluten-free baking falling flat? Tara Gartlan, the pastry chef at The Greenhouse, the two Michelin-starred restaurant in Dublin, has all the advice you need to fix that

1st November, 2020
Gluten-free baking: Going against the grain
These triple chocolate chip cookies use buckwheat

As a coeliac, I can confidently say that gluten-free cooking seems much more difficult than it actually is. Meat, fish, fruit and vegetables are all naturally gluten-free, so there are plenty of options to enjoy.

It’s only when a coeliac starts to crave baked goods like bread or cakes that it can begin to get tricky, but according to Tara Gartlan, a pastry chef, there are ways to can still enjoy a sweet treat....

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