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About
Since I was diagnosed with gluten intolerance I had to say "goodbye" to all recipies which I used to make sweet cakes, etc. However, with time I started to modify traditional recipies to gluten-free versions of them. With a PhD degree in biology with expertise in molecular biology and immunology, made it easier for me to understand the "stuff" (xantane gum, psyllium, etc) that has to be used to make gluten-free recipies to work. For those who have to be on gluten-free diet, or want to try gluten-free cullinary protocols, may be this channel will be some inspiration. Considering the high price of gluten-free products and flour pre-mixes, I try to substitute them with my own affordable protocols.
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