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Gluten-free diets are often deficient in fibre; therefore it is important to check the fibre content on labels. If a gluten-free flour contains at least 6g fibre per 100g it is regarded as “high in fibre”.
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Gluten-free baking can be a challenge. Guar gum, xanthan gum, chia seeds or psyllium husks can be used as binding agents. Protein in a recipe (e.g. milk, yoghurt, eggs or cheese) can also improve the texture of gluten-free baked goods.
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Recipes appear on the back of the pack for the following Health Connection products: Chickpea Flour, Gluten-Free Brown Bread Flour, Gluten-Free Self Raising Flour, Gluten-Free Bread Premix, Gluten-Free Flour Mix and White Rice Flour.
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Visit our website (www.health-connection.co.za) and blog for great recipes using our Gluten-Free Flours.
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Our Gluten-Free Flour Mix can be used as a general purpose flour in cooking or baking. It requires a raising agent to be added in baking.
