by Gluten Free Mummy | Jan 21, 2023 | Breads, Scones, Biscuits and Cakes
The Home Economics Bit Did you know? Gluten is a protein found in wheat, *oats, barley and rye. Gluten plays a key role in baking because it gives bakes elasticity and flexibility, which allows dough to stretch and rise in the oven. Gluten also acts as a binding agent... 
by Gluten Free Mummy | Jan 15, 2023 | Breads, Scones, Biscuits and Cakes
Did you know? Brown bread is a good source of fibre. Eating plenty of fibre is associated with a lower risk of heart disease, stroke, type 2 diabetes and bowel cancer. Government guidelines say our dietary fibre intake should increase to 30g a day,... 
by Gluten Free Mummy | May 31, 2022 | Breads, Scones, Biscuits and Cakes
The Home Economics Bit Did you know? Soda bread gets its name from the leavening agent – bread soda / bicarbonate of soda – that is responsible for its rise in the oven. Soda bread is quick to make because it doesn’t require proving (yeast) or... by Gluten Free Mummy | May 31, 2022 | Breads, Scones, Biscuits and Cakes
The Home Economics Bit Did you know? Soda bread gets its name from the leavening agent – bread soda / bicarbonate of soda – that is responsible for its rise in the oven. Soda bread is quick to make because it doesn’t require proving (yeast) or... 
by Gluten Free Mummy | Mar 21, 2022 | Breads, Scones, Biscuits and Cakes
The Home Economics Bit Did you know? Madeleines are mini, delicate sponge cakes with a distinctive shell shape due to being baked in a special scallop-shaped tin. Madeleines originated in the Lorraine region of France. They have a soft, light and aerated texture with... 
by Gluten Free Mummy | Feb 15, 2022 | Breads, Scones, Biscuits and Cakes
The Home Economics Bit Key Ingredient Oats Wholegrain oats are high in fibre and low in salt, sugar, and saturated fat. They provide B vitamins, as well as the trace mineral manganese. Manganese is needed by the body as it plays a role in making enzymes. Enzymes are... 