Goodbye, gluten
LUCKILY for those who want to avoid gluten there are several gluten-free flour mixtures available. Various flours such as rice, potato, tapioca, corn, chickpea and buckwheat are blended and mixed with a binding agent such as xanthan gum to help bakes retain their shape. If you’re highly allergic ( for example if you have Crohn’s or coeliac disease), avoid oatmeal as it’s often processed in factories where it can be contaminated by gluten from other products.
RED VELVET CAKE
Gluten-free self-raising flour or gluten-free cake flour works well to give this cake a soft texture. Make two batches of the batter –
