Quick update! Jacquie Broadway reminded me that although it is tiny, has the best amino acid profile of any grain around and only 11% gluten (according to the Glutenology table that Micki Rose quoted in her original article) teff is still a grain – sorry all – was getting …
Gluten-free
Micki’s Gluten-free Grain Campaign
Those of you following Micki's gluten-free grain campaign should check into her new site for books and cookbooks, for information about and suggestions how to use almond and coconut flour, for what sounds like a delicious recipe for hazlenut bread crackers and to find out how …
Gluten Revolution
I wonder how many people who read Micki Rose's Gluten: no grain, no pain article, featured in the FM newsletter on 6th February, realised quite how revolutionary her theses are and how massive a lobby would be ranged against her should she gather any significant following for her …
Judging the FFFood Awards – parts 2, 3, 4 & 5!
Well, here I am, three days on, still ploughing through tasting sheets and judges' comments – and realising, especially in the light of some of the comments on my previous blog, that the FreeFrom Food Awards are less of an industry award than a blueprint for how freefrom should …
Excellence versus Innovation – judging the FFFood Awards… part 1!
Judging food awards is, you would think, a fairly simple business – as long as you have some understanding of food and relatively well trained taste buds, you are away. But this is not really so for our awards because, as in all things to do with allergy, it is just not that …