Yes! I’ve clearly labelled whenever a recipe is suitable for vegetarians or vegans. If it isn’t veggie/vegan to start with, I’ve also included instructions on how to adapt it, if possible. Which almost all the bakes in HTBAGF are veggie-friendly, there are less vegan options in my second book than when compared to my first. But what I love most of all has never changed: the lovely messages I get from you guys. Honestly, it means so much just to know that I helped to make someone’s life easier through my recipes here on the blog or my social media channels. Typically, gluten free baked goods appear just like conventional baked goods when they're done baking. That's because the recipe itself should have already accounted for any differences in the nature of your ingredients.

But out of the blue, people started visiting those posts on my blog, making my recipes and sending me photos of their creations. Like… what?! But it made me so happy to think I’d helped to reunite people with food that they really missed. So I kept doing exactly that. Always measure your ingredients by weight, especially your gluten free flour blend. Anything ground into a powder, like flour, is prone to being over- or undermeasured, no matter how careful we try to be. If you've ever made a conventional muffin recipe and worried that you were mixing it too much and that you might “develop the gluten” in the flour, you're gonna love gluten free baking! There's no wheat gluten to develop, so go ahead and mix out those lumps. Some gluten free baked goods may require longer baking times Just like my first book, the inside and outside of the book is visually mind-blowing. I’m so happy with how it turned out – so often, ‘gluten-free’ is associated with being very medical and clinical, so I wanted it to be as far away from that as possible. Remember – I’m NOT talking dairy-free here because all the products I just mentioned are still derived from real cow’s milk. Hence why they work so well in baking! My boyfriend is lactose-intolerant and we are very well versed on what dairy products are suitable. He used to be 100% dairy-free for around 4-5 years, before we realised he could actually tolerate low-lactose dairy products (like butter, hard cheddar, parmesan and mozzarella etc) with no problems.The terms tapioca flour and tapioca starch are used interchangeably. A white flour, it consists of the starch from the cassava plant, and is grain-free (although very starchy). There’s tons of tips on how to adapt my recipes to be dairy-free, low FODMAP, veggie or vegan if possible, throughout the book too. The entire book is Coeliac-friendly and wheat-free. Perhaps the only truly unique gluten free flour, coconut flour is made from dried coconut flesh that has been ground into a flour. It absorbs copious amounts of moisture, so it will upset the balance of any recipe that isn't specifically developed to be made using it. The biggest, most important tip is to use good gluten free recipes and follow the instructions carefully, including sourcing ingredients. If a gf baking recipe isn't specific, it's not a good recipe that is setting you up for success. Follow the recipe Sound good? Then read the bullet points anyway, because I spent like 15 minutes pondering over them!

Here are the main binders in gluten free baking, with a brief explanation of what each is best at doing for your gluten free baked goods: Xanthan gum So not only did I squeeze as many recipes in as my publisher would allow (otherwise the book would be huge!) but I also wanted to share as many new recipes as I possibly could. But of course, in the Christmas chapter especially, you’ll find all your festive favourites from the blog, along with a few classic bakes scattered throughout the book too. Jamaica ginger cake, anyone? Will there be signed copies? If you’ve just been diagnosed, then I’ve made sure that HTBAGF will be your new best friend in your transition to gluten-free baking. Not only can you find 99% of the products in supermarkets, but in the intro chapter, I explain what each product is and where you can find them – mostly down the free from aisle! I promise HTBAGF will make gluten-free baking seem no more difficult than ‘muggle’ baking.

Try this recipe from the book

Yes – tons actually! Throughout the book, I’ve clearly labelled whenever a recipe is dairy-free. After all, I actually started out as a 100% gluten-free AND dairy-free baker, so I like to think that I know my stuff! Whenever a recipe isn’t dairy-free to start with, I’ve listed exactly how to make it dairy-free (if possible) for each recipe. Ok, here’s the hard sell – which I’m not usually very good at… so I’ll just throw some more bullet points at you instead – how exciting! Some recipes also use raising agents, but I don’t think they’re really necessary – fluffiness is not the name of the game here. The dairy That wasn’t so bad was it? I’m sure you want to buy 10 copies now – tap here to go do exactly that! Does the book have dairy-free recipes in it?

If your rice flour is not superfinely ground, it will add a very unpleasant, gritty taste to your baked goods. It will also prevent the flour from combining fully with the other ingredients in the recipe, creating all sorts of baking imbalances and problems. Blanched, superfinely ground almond flour, made from almonds that have had their skins removed, is really useful in in Paleo baking. Almond flour is much more useful in baking than almond meal, which is made from almonds with their skins intact and isn't finely ground. of the book is 100% beginner-friendly. BUT there’s definitely a handful of more challenging recipes in there too for those who like a challenge – at the end of the day, if I can bake them then you definitely can. I’m certainly not a professional chef or baker, after all! Guar gum is often seen as a 1 for 1 replacement for xanthan gum, but I never bake with it since it's just not as effective as xanthan gum in binding heated baked goods. Expandex modified tapioca starch Christmas adds a pinch of ground coffee, which works incredibly well, giving his brownies a subtle, but undeniably intriguing dark and bitter edge. If you don’t have it, or don’t like it, feel free to leave it out, or substitute a teaspoon of vanilla essence or a sweet spice of your choice (or, indeed, a non-sweet spice – they’re your brownies, after all). The only thing I really must insist you include is salt: a good pinch will help balance out the sweetness and richness, so you can eat, well, you know the drill. I’m duty-bound, however, to recommend you consume in moderation. Perfect gluten-free chocolate browniesFor the highest dome on a gluten free muffin, start out with a higher baking temperature (like 400°F) for less than 10 minutes, then reduce the temperature to 350°F to finish baking all the way through. Gluten free flour is different from conventional all purpose flour made from wheat in nearly every possible way! The first difference you'll notice is that there is no individual gluten free flour that can be used as an all purpose gf flour. I adore this book and highly recommend it for anyone wishing to cook gluten free food that doesn't taste like it's gluten free. My coeliac disease was detected over 20 years ago and I have spent many hours cooking & experimenting to create tasty GF food. Not always successfully; even though recipe makers have given the recipes names like ámazing' and 'the best ever'.