5 of 5 people found the following review helpful
This review is from: Honeybuns Gluten-free Baking (Hardcover)
My 2yr old has recently been diagnosed coeliac and, unfortunately, is also extremely sensitive to corn and other cereals. I loved the recipes in this book but decided to email the creators with a query about replacing corn products such as polenta etc and recieved a really fast response with great advice and an offer of help if I had any further queries. What fantastic people :)
Before I got this book I was kind of upset for my daughter that she would "miss out" on the ordinary treats the rest of us take for granted but thanks to Honeybuns she won't really have to go without at all.
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Initial post: 14 Nov 2013 14:10:06 GMT
Hi, thanks for mentioning this. I am also corn and oat intolerant. What did they suggest you use instead?
In reply to an earlier post on 14 Nov 2013 16:44:18 GMT
Probably easier if I just cut and paste their reply!
If it is a recipe such as a cake that has a small amount of polenta and uses other flours, ground nuts, ground seeds in then it's fine to make up the quantity with the other dry ingredients.
If however it is a main ingredient such as the polenta plum cake you could trial substituting with a combination of ground almond, ground flax and sorghum flour - so that you still benefit from some texture.
It will obviously not behave in exactly the same way, polenta does help to give some lift owing to it's popping qualities!
They also said I can email them if I have questions about particular recipes, which I thought was so good of them!
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