Gluten-free

I’m not celiac or completely gluten intolerant, but I enjoy incorporating gluten-free options into my diet. Many of my friends can’t tolerate wheat, so I love the challenge of baking without it. Experimenting with alternative flours like teff, sorghum, potato flour, rice flour, and buckwheat has opened up a whole new world of textures and flavours, making gluten-free baking both exciting and rewarding.