TOP TIPS FOR GLUTEN-FREE BAKING . . .

THE gluten in flour is so useful for baking because it provides ‘glue’ and stretch to dough.

Without this glue, gluten-free baking can be a challenge. Thankfully, there’s a wide range of different GF flours and baking mixes available.

Some GF flours can give dry results, so when adapting ordinary recipes, use vegetable oil, yoghurt or creme fraiche instead of butter for a softer crumb and more moist texture.

Boost moisture content by throwing in seeds or veg and fruit such as apples, dates, banana, carrot, beetroot or grated courgette to help hold the structure together.

Add xanthan gum (a natural starch sold in powdered form at supermarkets) to replicate the ‘spring’ of gluten. If adapting a normal recipe to use glutenfree flour, you may need to increase the amount of liquid.

Gluten-free baking doesn’t keep well and is best eaten fresh (or defrosted straight out of the freezer if frozen).

CHOCOLATE CHIP COOKIES

140g flour mix (equal mix of GF sorghum flour or GF rice flour, potato starch and GF tapioca flour) ¼ tsp xanthan gum 1 tsp bicarbonate of soda 50g dark soft brown sugar 25g dark chocolate chips 85g maple syrup 50g butter or margarine, melted ½ tsp vanilla extract or paste 1 tsp molasses or treacle PREHEAT oven to 190c/180c fan/ gas 5 and line baking sheet with baking paper. Sift flour, gum and bicarb and mix thoroughly. Stir in sugar and chocolate chips. In a small bowl, combine maple syrup, melted margarine/ butter, vanilla and molasses/ treacle, then spoon wet ingredients into the dry and stir.

Divide into 12-20 balls, space them apart on the baking tray and flatten each one slightly. Bake for 10-15 minutes.

Recipe and advice from phil Vickery’s essential Gluten Free (Kyle Books, £6.99)