Here at Anita’s we have been working our way through the wheat–free flours we carry to see how they behave during baking.

It is a little more challenging working with wheat-free flours because there is no gluten. Gluten is the result of moisture mixing with the proteins in wheat flour. Gluten is also what gives bread the stretch and elasticity when kneading and the binder in muffins, cookies and cakes.

Our customers love keeping in touch through our monthly newsletters. With the launch of our improved Anita’s Corner, we’re going to be changing the way we distribute these awesome compilations.

All of the newsletters that we’ve made up till now will be posted below for you to download. In the future, as newsletters are released every month, we’ll make a new post for each month.