Luana Marchi in Sydney, Australia | Health & wellness website

Luana Marchi

Locality: Sydney, Australia

Phone: +61 468 325 646

Address: 154 New Canterbury Road Sydney, NSW, Australia

Website: http://www.luanamarchi.com.au

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20.01.2022 A GUIDE TO GLUTEN FREE BAKING I like to say that while traditional baking is an exact science with time, quantity and techniques. Gluten-free baking is a chemical experimentation. Gluten-free flours aren’t necessarily interchangeable with gluten-containing flours or even other gluten-free flours.Different flours may or may not work in similar ways in a recipe. But the more you bake and experiment with gluten-free flours and ingredients, the more familiar you will... become with how they behave in your baking, and the easier the process will become. Below you will find information on how to replace wheat flour and some extra tips and tricks for gluten-free baking; There is no single gluten-free flour that can be used in place of gluten-containing flour (I personally use a lot buckwheat, almond meal and millet), so sometimes you will need to create a blend to achieve the right balance of flavours and baking qualities. For an all-purpose gluten-free flour blend I generally use a ratio of about 3:2 of major/wholegrain flours to minor flours &starches. Starches (tapioca, corn, potato and arrowroot)- Starches help rebuild the binding, texture, and structure that gluten typically provides. Heavy Flavour Flour (Almond, Buckwheat, Brown Rice Flour, Coconut, Teff, Amaranth) - high protein flour is a great choice if you’re looking to up the fibre levels in your flours. These flours will provide bulk, body and structure to your gluten-free baking. Medium Flavour Flours (Chickpeas, Green Banana, Oats, Quinoa, Rice Flour, Millet) - This flour type is more nutritious that starches; however, they are much more stable when combined with a starch. Gums and other binding ingredients (Linseeds/Flaxseeds, Chia Seeds, Psyllium Husks, Xanthan Gum) - These substances are used to bind, stabilise and add texture to the crumb in gluten-free baked products. Combat dryness - Gluten-free baking can be dry, as many of the flours (and in particular coconut flour) draw in a lot of moisture. Add fruit puree, such as stewed pear or apple or mashed banana, an extra egg, and/or a little yoghurt to help compensate for this. Let your batter rest for a few minutes - simply gave the flours andstarches time to absorb the liquid and soften before baking. It alsohelped batters become thicker and doughs to firm up so that they wereless sticky Gluten free baking substitutes: -Breads, wraps and tortillas - almond meal, buckwheat flour, corn flour, brown rice flour, besan flour, teff flour. -Cookies - Almond Meal, Coconut Flour. -Pancakes and crepes - Buckwheat Flour, Quinoa and millet flour. -Cakes and muffins - almond meal, quinoa flour, amaranth, coconutflour, millet and teff. #glutenfree #coeliac #celiacdisease

04.01.2022 NOVO BLOG É com muita alegria que venho anunciar mais uma novidade. Finalmente, estou lançando meu Blog em Português e Inglês dentro do meu novo website. A ideia é que agora vocês encontrem todas as informações e dicas que sempre posto em minhas redes sociais em um único lugar.... Como não é todo mundo que está aqui no Facebook ou no Instagram, acredito ser válido compartilhar as informações sempre ao máximo de pessoas possíveis. E os primeiros posts são todos relacionados ao projeto Natural Beauty, onde dou dicas fáceis de Alimentação e Beleza para fazer no dia a dia. Todas as informações sobre Consultoria Nutricional, parcerias e os links dos meus Ebooks vocês encontram por lá. Espero que gostem. Acessem em www.luanamarchi.com.au