By Debra Downey, Senior Editor
As an employee at a bulk food store for the past 14 years, Ann Preston has heard the complaint many, many times.
When replacing flour with gluten-free ingredients, why are baked goods dry, crumbly and not so tasty?
Armed with customer feedback and her own love of baking, Preston decided to start experimenting.
Her biggest challenge, she said, was to get the right combination of ingredients that would not only make delicious foods but have the perfect texture.
“After months of trial and error, my patience and perseverance paid off,” she said. “I started sharing the baking with family and friends and knew I had a winning combination.”
Preston said the core of her success is based on four main ingredients — ground almonds and flax, coconut flour and psyllium, with various amounts used depending on the recipe.
To share her discovery and allow others to enjoy moist and light-textured muffins, cookies, squares, cakes, crackers and breads, Preston has created and published a full-colour cookbook entitled The No Grainer Baker.
Along with being delicious, the recipes are high in fibre and low in carbohydrates and sodium.
Preston, who has a wheat intolerance, said since eliminating wheat from her diet three years ago, she has experienced better health. Six months ago, she eliminated all grains and has enjoyed even better health.
Preston will be on hand at The Horn of Plenty in Dundas on Friday, Dec. 14 to sign copies of her book and offer samples of some of her recipes.
For more information on The No Grainer Baker, email firstname.lastname@example.org.