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gram flour

Does FreeFrom food really need to cost so much?

21/10/2013 //  by Michelle Berridale Johnson//  6 Comments

A question that we get asked very regularly. And the answer is, well......  yes it does, but.... There are very good reasons why 'freefrom' food should cost more than normal: 1. Unusual ingredients. Freefrom foods use a number ingredients which may be relatively hard to …

Category: Allergies, Dairy-free, Food, FreeFrom Food, Gluten-freeTag: 10-30% premium reasonable for freefrom food, allergen exclusion, allergen testing, alternative gluten-free flours, baking without eggs, baking without gluten, cassava, cost of allergen testing, Dairy-free Food, difficulties of manufacturing freefrom, egg-free food, Freefrom food, gltuen-free food, gram flour, manufacturing free of allergens, millet, no economiesof scale in freefrom, nut flours, nut-free food, quinoa, soya-free food, tapioca, teff flour

Sue’s Socca……

30/12/2012 //  by Michelle Berridale Johnson//  4 Comments

While having a new year clean out of my 'in box' this morning, I found the 'socca' recipe that Sue Cane, our resident coeliac and gluten-free beer expert, had sent me a few weeks ago and that I had mentioned yesterday. In  the course of another email she had commented that she …

Category: Dairy-free, Food, FreeFrom Food, Gluten-free, RecipesTag: Anna del Conte, brick oven fired with burning twigs, cecina, chillies, coeliac disease, farinata, Gastronomy of Italy, Genoa, Gluten-free food, gluten-free recipes, gram flour, Liguria, Nice and Cote d'Azur, socca, Sue Cane, wikipedia

More on the ‘Grain-free’ Life…

30/03/2011 //  by Michelle Berridale Johnson//  Leave a Comment

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 …

Category: FreeFrom Food, Gluten-freeTag: gram flour, Jacquie Broadway, Micki Rose, soya

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