Kate Hawkings (food writer) and Louise Marchionne (allergy therapist) 'working on' category 12 – scones, sweet tarts, sweet biscuits, cookies etc. Like last year’s, this year’s judging for the FreeFrom Food Awards was a thoroughly enjoyable, if somewhat exhausting, experience! …
Gluten free
New codex standard for gluten-free food – and the dreaded ‘may contain’…
On January 1st the new regulations governing the use of the term 'gluten-free' came into force. As of Jan.1, to be able to call itself 'gluten-free' a food must contain less than 20 parts per million (ppm) of gluten, to call itself 'very low gluten' it must contain less than …
Becoming Truly Gluten Free
Despite a dose of Jury service and three months hard study, Micki Rose continues an endless flow on posts on the TrulyGlutenFree site. Her TGF diet must be working for her to be able to keep up such a work rate! Alerts about prawns (did you know that they can be fed on soya …
Gluten-free wines for the ultra sensitive
For mega-gluten-sensitive souls, Micki Rose has been doing research into how wines that are theoretically gluten-free may have been stored in ex-grain spirit barrels.... Read her post here. She also talks about the SoLo sulphite-free wines which also feature on our Christmas …
Chicken texture… Roasting v. poaching v. boiling…
A few weeks ago we were, as you do, discussing chicken flesh... My son made the point that if you poach the whole chicken, covered in liquid, as you would to make Avgolemono soup for example, or a classic Jewish chicken soup, the flesh of the chicken is very soft and …