Be kind to your guests with food sensitivities and provide some alternatives.<\/p>\n
Cakes and puddings<\/b> Biscuits, sweets and slices<\/b> Watch out for hidden gluten and wheat<\/b>
\nUnfortunately, there isn’t one wheat-free flour that works for all types of baking but alternative flours include rice, buckwheat, sorghum, potato, corn, coconut and tapioca or gluten-free flour mixes. It can take a bit of experimentation to see which one works best for particular recipes. You can make a standard gluten-free flour to replace all-purpose flour by mixing six parts rice flour to two parts potato starch and one part gluten-free corn flour.
\nLook for dairy-free (vegan) recipes or substitute dairy-free margarine for butter and soy, rice or almond milk for milk in equal amounts.<\/p>
\nA mix of corn flour and rice flour is often a good solution for biscuits, particularly shortbread, as it creates a light texture. Other options for gluten and wheat-free sweet treats are flourless chocolate brownies, meringues and slices made with gluten-free ingredients such as quinoa, puffed corn or gluten-free oats or muesli.<\/p>\n
\nGluten is often found in foods such as gravy, salad dressings, sauces, spiced nuts, and in the breadcrumbs used in sausages. Be sure to read labels carefully and call the manufacturer if need be. Buy products clearly labelled \u2018gluten free’ or make your own.
\n*\u00a0Information obtained from www.taste.com.au.<\/p>