FOOD PRODUCTS I USE
|White rice flour
This is the flour that I use the most of. It constitutes the base of all my flour combinations. It is easy on the stomach and performs well when combined with tapioca flour and potato starch.
| Rice syrup
This is a low FODMAP sugar and I like the taste but it is very expensive so I use it sparingly.
|Brown rice flour
I often use a little brown rice flour as a substitute for some of the white rice flour. It gives it a little more grunt but those on a low FODMAP diet must be careful to not use too much because the 'brown' part is what can hold the fructans, which we must avoid.
Some kind of starch is important in a gluten-free flour mix and I choose potato starch because potatoes are low FODMAP.
| Gluten & Aluminium-free Baking Powder
Baking powder is an essentail in baking but you want to make sure it is gluten and aluminium free.
I love polenta and use it as a grain for meals I prepare but I also use it in my baking to create a little crunch.
| Maple syrup
I love maple syrup but it is important to buy the real product because there are many false maple syrups on the supermarket shelves.
| Chia seeds
Chia seeds have the special property that they become gel-like when soaked and can be used as a substitute for eggs.
| Golden syrup
Golden syrup is a good sugar substitute as it is not high in fructose. It lends a lovely golden flavour to baking.
While tapioca flour is a thickening agent for custards and sauces, gelatin is great for setting liquids.
| Coconut oil
I love coconut oil though it is quite expensive to buy. If it were cheaper, I would use it for everything since it has a high smoking point and is therefore good for frying.
|Tapioca rice flour
I love using tapioca flour even as the only flour in the recipe. It has a gooey consistency when heated with liquid and so holds your mixture together. It is great for pastries, bread and for thickening sauces etc.
Kitchen Equipment I use
|12-Cup Non-Stick Muffin Pan
I use these for all sorts of baked items, not just muffins. Anything that you want to have this shape can be baked in them.
|Set of 4 mousse rings
These are great for creating desserts which must set in the fridge or for savoury food that can be piled in them to keep a certain shape.
| Non-Stick Petite Loaf Pan
I use this to bake mini loaves of sweet foods or for small bread rolls.
|Nonstick Bakeware Springform Pan
These are good for baking cakes because you can remove the tin with no difficulty.
|Non-Stick 9 Inch Round Cake Pan Two Piece Set
I use these two baking pans to cook cakes that I want to sandwich together with something yummy.
| Loose bottom fluted flan baking dish
I use my pan for all my full-sized tarts. The tarts come free so easily they are a pleasure to use.