Introducing Infants to Gluten and Gluten Free Pastry Recipes

Welcome back!

Gluten Free Blue Cheese and Leek Tart

Gluten Free Blue Cheese and Leek Tart

Following on from last week, this week I want to share with you some of my recipes for foolproof gluten free pastry. Also, there has been some interesting research into how young (or old) your child should be before you start feeding them gluten.

Introducing Infants to Gluten

Many people who have celiac disease, or those concerned about their children developing a sensitivity to wheat or gluten may choose to withhold gluten from their infants just in case. However a study released in January 2016, indicated that it was probably preferable to introduce them to gluten early to minimise the risk of developing celiac disease later in life. Click here to read more details.

Gluten Free Pastry and Pies

 As promised, I’ve compiled a few basic pastry recipes for you to use, and also loaded up some of my pies and tarts for you to try out your new found skills.  Head on over to the pastry recipes page to get the recipes and make a pie or tart for your weekend picnic.

Tips for making Gluten Free Bread and a sweet treat for you

Welcome back. Following on from last week, this week I want to share with you my tips for baking gluten free bread. And, because we all deserve a little sweetness in our lives, I’ll be sharing with you my incredibly popular recipe for Monte Carlo Biscuits.Gluten free flours respond very differently to yeast compared to wheat flours. You need to learn how to work with them to make sure you get tasty bread that doesn’t end up like a brick.

Gluten Free Bread Making Tips

Gluten free flours respond very differently to yeast compared to wheat flours. You need to learn how to work with them to make sure you get tasty bread that doesn’t end up like a brick. Click here to learn all my tips for making foolproof gluten free bread. Then head to my Gluten Free Bread Recipes section for my GF bread recipes for you to try.

Gluten Free Monte Carlo Biscuits

Gluten Free Monte Carlo Biscuits

 

 

 

 

 

 

Monte Carlo Biscuits

Those of you in Australia will recognise Monte Carlo Biscuits. They are a delicious combination of raspberry jam and butter cream, sandwiched between coconut biscuits. They are one of those things I always looked at longingly on the shelves after I had to give up wheat. So I decided to do something about it, and create my own version. These have been such a success that my (non-GF) friends ask for them to give to their friends when they come to visit. Head on over  to get the recipe and make some for yourselves for afternoon tea this weekend.

Welcome to your new gluten free life

Welcome to Your Gluten Free Life – the new place to learn to live gluten and wheat free. My name is Suzanne Crouchley and I have been a celiac all my life. I have learned to cook completely wheat and gluten free, and now I want to share what I have learned with you.

In these newsletters I’ll be sharing with you what Iearned over the years about being a celiac, baking and cooking wheat and gluten free, and the latest research and information about celiac disease, and wheat free living.

First Things First – Gluten Free Flour

Brown Rice Flour
One of the hardest things to get used to when going gluten free, is how to deal with gluten free flour. It’s a whole new ball-game! To help you along, I’ve got a page on my website to teach you all about gluten free flours, and how to make up your own flour mixes for your baking. Click here to learn all you need to know about gluten free flours.

Bread, Bread, Glorious Bread!

Gluten Free Bread - White Sandwich Loaf and Rice Flour Bread

Gluten Free Bread – White Sandwich Loaf and Rice Flour Bread

Once you’ve got an understanding of gluten free flour, the next thing to learn is how to put your new knowledge to use to make bread. I’ve already put a few recipes on my website – go here to check them out.