The gluten free recipes on the following pages have been made and tested by Jennie.

There are many recipes for baking with gluten free ingredients.

  • Gluten is a protein found in:
  • Wheat (including spelt)
  • Rye
  • Barley
  • Oats (this is controversial)

The term ‘gluten’ is used to collectively describe the parts of grain storage protein (‘prolamins’) from wheat, rye, barley and oats that are toxic to people with coeliac disease. The prolamins from each grain are called something different: Wheat – Gliadin; Barley – Hordein; Rye – Secalin; Oats – Avenin. In people with coeliac disease, ingestion of these prolamins results in an immune reaction.

However, there is increasing evidence that many people have Non-Coeliac Gluten Sensitivity and this  is causing a significant health crisis all around the world.

A great source of information about the changes that have happened to our wheat and why so many people’s health is effected by gluten is the new Australian documentary “What’s with Wheat?”. For more information and to purchase this documentary go to the website “What’s with Wheat?”.

Look under Events/What’s with Wheat? on this website for public screenings of “What’s with wheat?’.

An article;  How Gluten and Modern Food Processing Contribute to Poor Health  written by Dr Mercola contains a lot of information on these subjects.