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0How to make great gluten free bakes /media/220243/bb-june-thumbnail-1.jpg<table border="0"> <tbody> <tr valign="top"> <td valign="top"> <p style="margin-top: 0px;">Gluten free baking is more popular than ever with more people becoming aware of gluten sensitivity or intolerance – but still longing for tasty baked goods.</p> <p>Gluten intolerance often presents itself in the form of celiac disease – a condition caused by an allergic reaction to gliadin, which is a gluten protein found in wheat, barley, rye, and sometimes oats.</p> <p>There are many variants of gluten free flours you can try including rice flour, almond flour, sorghum flour and, our personal favourite, cornflour.</p> <p><strong>Why is cornflour so good? <br /></strong>Pure cornflour is made from corn kernels which don’t contain gliadin. Cornflour helps to create structure, while increasing lightness when baking.</p> <p>Practice your gluten free baking with this lighter alternative to dumplings and stew, using Snowflake Cornflour:</p> <p><strong>Muffin top stew<br /></strong>Prepare your stew as you would normally and put aside when cooked. For the topping, sieve 112g Snowflake Cornflour, 3 tsp Snowflake Baking Powder and 70g coarsely grated cheddar cheese into a bowl. Mix 2 tbsp olive oil and 150ml milk and stir into flour mixture to form a slightly sticky dough. Spoon the dough over the entire stew, top with 70g of grated cheddar cheese and bake for 15 minutes. </p> </td> <td><img width="320" height="325" src="/media/220235/bb-june-1-image_350x356.jpg" alt="B&amp;B-June -1-image"/></td> </tr> </tbody> </table>
How to make great gluten free bakes