Food intolerance-friendly airline meals

Hello again after a long break! I have been away and will be travelling again soon so have some possibly helpful travel tips for anyone flying by Singapore Airlines.
The last time I went overseas by Cathay Pacific, I prepared an elaborate set of bento boxes to last me halfway round the globe, as I described [...]

Gluten-free waffles

I’m afraid I’ve been very slack at updating my blog. The truth is I have experimented with several gluten-free waffle recipes, one of which was wonderful – but because I didn’t make notes, I can’t remember which one it was now :(!
The last recipe I tried was from the book Gluten-Free Baking with The Culinary [...]

Strawberry & pear agar-agar

This was part of my menu for a tea party. I had to choose some foods to suit the extremely hot weather at the moment, as well as things that would go well with Chinese tea. I flipped through my summer wagashi recipe books and decided that a co0l, non-melting kanten/agar agar dish would go [...]

Improvised gluten-free muffins (basic recipe)

I remember the time when I was really scared to start gluten-free baking because it seemed so complicated, so many types of flour, so easy for things to go wrong, for the baking to fail. A couple of weeks ago, I baked some muffins (if you can call them that) without following any gluten-free recipe [...]

Weight-volume ratios in gluten-free baking

In my last posting giving a rice, tapioca and soy gluten-free flour mix, I provided the quantities in weight measures:
8oz/225g white rice flour
8oz/225g tapioca starch
8oz/225g defatted soy flour
These are also provided in the original recipe book,  Gluten-Free Baking with The Culinary Institute of America, in terms of volume measures:

1 1/2 cups white rice flour
1 3/4 [...]

Gluten-free flour mix: rice, tapioca & soy flours

When it comes to learning about baking, I swear by the detailed explanations of baking theory as well as excellent recipes in Baking at Home with the Culinary Institute of America, so I was thrilled to find a new book from the Culinary Institute of America on gluten-free baking, Gluten-Free Baking with The Culinary Institute [...]

Bento primer part 1: foods for bento

Although this is primarily a food intolerance blog, quite a lot of readers end up here whilst searching the term ‘bento’. It was because of increasingly complex food sensitivities that I was motivated to learn more about cooking and bento culture, so as to be able to adapt recipes and to make my packed meals [...]

Epsom salt body scrub

Those of you who have read Sue Dengate’s books on food intolerances or the discussions on the Failsafe food intolerance discussion lists will have come across mention of Epsom salts (magnesium sulphate) as one way of counteracting food reactions. This article explains how sulphates form a key element in a particular detoxification pathway in the [...]

Preservative-free dried fruit at Nature’s Farm

This is great — I’ve discovered an easily-accessible source of dried fruit, including my favourite, cranberries. Nature’s Farm has dozens of outlets all over Singapore, so it’s great if you need to stock up on dried fruit for baking at short notice.
I remember the days when it was one of the only places that stocked [...]

Sorghum scones (gluten-free)

Happy Lunar New Year and wishing everyone good health (isn’t that the most important thing?) in the Year of the Ox ^_^!
Here is quick bread recipe from The Best-Ever Wheat and Gluten Free Baking Book but a change from my usual muffins.
Sorghum is grain commonly used in South Asian, where it is known as jowar [...]