Gluten-free recipes for everyone!

Gluten is a vegetable protein contained in grain of cereals – mainly wheat, barley or life.
Gluten in combination with water (liquid) is responsible for the elasticity of the dough as well as its resistance to drying. Therefore, the doughs and pastries with wheat flour are so fluffy and elastic.
Gluten-free products are: proso, rice , amarantus, corn, tapioca, manioc, buckwheat or quinoa.

Gluten also does not contain fresh meat, fish and eggs, vegetables and fruit, nuts , fats, sugar and honey .
Gluten-free rules
Wheat flour can be replaced in sweet baking with gluten-free flour – most often it is a mixture of various flour – e.g. rice, potato, corn or buckwheat.

Can also be used coconut flour This flour is much more hygroscopic than wheat flour – strongly absorbs liquids. Therefore, it is used in about 1/3 portions of wheat flour, or adds more fluids.
Ideas for gluten-free recipes
On the blog you will find, among other things, regulations on buckwheat pancakes , marmalade with blueberry and, gluten-free strawberry muffins , coconut cake , rice waffles, Tapioca pudding or pudding chia .

Welcome to try mine. gluten-free regulations.