Jules Frederique - Good without gluten

It has a very strong flavour that gives lots of character to breads and baked items. It is also a food thats high in energy and low in fat. MILLET FLOUR Millet is an energy-rich, nutritious grain thats high in protein. Its flour has a neutral flavour and it gives body and softness to gluten-free baking. BROWN RICE FLOUR Rice flour is light and has a neutral flavour, so it is perfect to use as a base in baking in combination with other more strongly flavoured flours. It is high in nutrients and easy to digest.

CHICKPEA FLOUR (BESAN) Energy-rich and high in protein, fibre and vitamins, this flour is used as the base for our bread, giving it a solid and soft structure. Yellow in colour and very mildly flavoured, it combines perfectly with chestnut or buckwheat flour to give variety of flavour and colour to gluten-free bread. BUCKWHEAT FLOUR With a strong, nutty flavour, this flour pairs very well with rice flour both in bread and baking. It provides body and softness. It is a highly nutritious grain, with plenty of fibre and antioxidants. CORN FLOUR (MAIZE FLOUR) Corn flour contains starch, protein and a small amount of fat from the germ.

A fine flour can be made from the kernels and it is an excellent gluten-free flour for baking in combination with rice or millet flour.

It is highly digestible and low in fat but high in iron, amino acids and proteins. It has a slightly nutty flavour. LENTILS Part of the legume family, lentils are high in minerals, protein and fibre, and are an excellent complement to vegetables. RICE NOODLES These are made from rice flour. Their cooking should be brief and controlled because they can become very sticky. PASTA The gluten-free macaroni we use is made from a combination of corn flour (maize flour) and rice flour, which means the pasta holds together better when cooked.

Nevertheless, it should be closely watched when cooking as it breaks apart easily. POLENTA Polenta is a form of cornmeal. It gives thickness and a grainy texture to baked items and some savoury preparations.

GUAR GUM A plant fibre in powder form, guar gum thickens and stabilises gluten-free preparations. XANTHAN GUM A food additive that comes in the form of an odourless white powder, xanthan has strong thickening and gluing powers, an essential resource in gluten-free cooking, which can too often be crumbly. WHOLE CANE SUGAR Preferable to white sugar, which is devoid of any nutritional value, cane sugar still contains its natural vitamins and minerals. PLANT MILKS Rice, almond and soy milk are high in antioxidants, minerals and vitamins. These milks are an ideal alternative, in place of cows milk, for all lactose-free preparations. OILS Olive oil, canola oil or lactose-free vegetable margarine are ideal for gluten-free cooking.