AVAILABLE TO BUY SOON!
The story behind my gluten-free, multi-purpose, wholegrain, rice-free flour blend
It was in 2014 that I started to read about arsenic being contained in rice.
I had known for a while that those under 4.5 years old were not recommended to have rice milk by the FSA but until that point I stayed firmly under the duvet when it came to reading about why this was.
In the back of my mind I knew that my daughter was eating a lot of rice. As soon as she went gluten-free, rice popped up in everything from her breakfast cereal in the morning, to her bread for lunch, to her pasta at tea time.
When I finally read about the occurrence of inorganic arsenic in rice I decided it was time to address my daughter’s diet since arsenic builds up in the body and can cause numerous health issues including certain cancers. Making everything from scratch wasn’t the answer because the only gluten-free flour blends on the market either contained rice flour or a combination of bean flours (that don’t agree with any of our tummies).
So, with my background in science and my love of experiments I set about creating my own flour blend that would provide my daughter with vital nutrition whilst at the same time being free from rice. It was important for me to create something that I could use in everything I made; I hate faffing around with hundreds of different flours (even though it is what I have done for years to create one successful blend!) and wanted to make our life as simple as possible!
It also had to provide protein, fibre and calcium since these things are often lacking, but important in a gluten-free diet.
I read about the different properties of each of the different gluten-free flours; I read about the nutritional content of them, I read about how to replicate gluten in gluten-free flours; I tried to get as many wholegrains in there as possible…in fact I confess to becoming rather an obsessed flour geek!
The result? My unique wholegrain, multi-purpose, rice-free gluten-free flour blend that is also great for those with sensitive tummies and IBS since it contains no high FODMAP flours and no gums or strange-sounding ingredients!
It has been tested, tested again, and tested again to ensure that it works. I have created beautiful baguettes, fantastic focaccia, marvellous muffins, perfect pastry, delicious croissants, fabulous cookies, wonderful pasties and even egg-pasta.
And the best thing is that I know that all of those things have got goodness in them even if they are treat foods, because they are made with my wholegrain flour blend. It makes me sleep easier at night.
I am currently working hard to get this flour blend on the market so that you can enjoy it too. If you would like to be the first to know when it is on the market then submit your email address below and I will send you an email when it is available.
Find out what others are saying about my flour!
- Susanna Booth, former Guardian columnist and author of freefrom cook books wrote about my flour here, and also tested it against eight other gluten-free flours. You can read the brilliant results here.
- Naomi Devlin, author of River Cottage Gluten Free & teacher of gluten-free cookery courses at River Cottage tried my flour out and shared her results on Instagram here and here.
- Mandy, owner of Born To Bake (gluten-free bakery) – “I’ve finally got round to using the flour and made gingerbread. I found the mix very light and loose when I mixed it, I put it in the fridge and chilled for 20 mins and then rolled it out, it was really easy to work with and baked well. I’m pleased with the results and would be interested to see how it worked for pastry as I find using plain flour can make the pastry very heavy in texture.”