1.I do not have a gluten allergy but I love your recipes. Can I replace gluten free ingredients with non gluten free ingredients in your recipes?
Yes. My recipes are delicious recipes in their own right, not just delicious gluten free recipes. You can make the following substitutions if you do not eat gluten free.
2. What is gluten?
Gluten is a protein composite found in wheat, oats, barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape. Cooking without gluten requires you to find substitutes to achieve the same stretchy or chewy texture.
3. What is difference between a gluten allergy and coeliac disease?
A gluten allergy causes the immune system to respond to gluten because it considers it dangerous to the body when it actually isn’t. This immune response is often time-limited and does not cause lasting harm to body tissues.
Coeliac disease is an autoimmune disorder that can cause serious problems if not diagnosed and treated properly. When a person with coeliac disease eats gluten, an inappropriate immune reaction causes inflammation and damage to their small bowel (intestine). A lifelong gluten-free diet is the only treatment.
For more information please visit www.coeliac.org.au.
4. What are the metric cooking conversions?
