Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...
“Multiple dishes for the same meal is an age-old issue, often with the 'one awkward person' (me!) being the person who has to end up eating a separately prepared meal from everyone else,” says ...
Additionally, with its low saturated fat content and high levels of protein and fiber, soy can be an excellent ... is that soybeans are naturally gluten-free, unlike soya chaap.