Baking without wheat and gluten poses some challenges, but fortunately there are a number of gluten-free flours and other substitutes that can be used instead of wheat flour. I regularly use these:
Gluten-free flour blends by Doves Farm
Some people like to make their own gluten-free flour blends, but I prefer using ready-made ones. This takes away the hassle of having to buy lots of different kinds of flour and then doing the mixing yourself. Continue reading →
I love custard. I could eat it on its own, hot or cold, for breakfast, lunch and dinner.
You can determine the thickness of your custard by how much corn flour you use: 2 tsp will be fairly runny when hot, but it will thicken as it cools. Use more corn flour when you want your custard thicker. Continue reading →