Gluten is the term given to a group of proteins that are found in some grains, including wheat, rye, barley and spelt. If you follow a gluten-free diet and you’re looking for the best breads, check out our list of top picks to add to your shop. If you are concerned about any symptoms, speak to your GP or healthcare practitioner before making any changes to your diet. Gluten free cupcakes near me love it in our poppy seed and buckwheat porridge.

That said, we tend to use it like a grain because it substitutes well in a pilaf, tabbouleh or adds substance to a soup or stew. For a fresh tasting chicken, try our paillard of chicken with lemon and herbs. Try pine nuts in our spinach with pine nuts and garlic or walnuts in our aubergine, lentil and walnut ragu. We’ve used raspberry vinegar in our tomato, goat’s curd and basil salad. Worcestershire sauceA useful flavour addition, we’ve used Worcestershire sauce in our cumin and onion marinated beef. We love honey partnered with mustard in these chicken thighs with spring vegetables.

See our top tips for a gluten-free diet. Yes, but you should check the label. Although oats contain a protein called avenin, that is similar to gluten, most people with coeliac disease can safely eat oats. The issue is that many of the oat products available in the supermarket are manufactured in factories that also handle grains such as wheat, rye and barley. This means that the oats may be cross-contaminated with gluten. When shopping for oats, oat milks and oat-based snacks always check that the label specifies that the product is gluten-free.