Darina’s hot tip

XANTHAN GUM: An invaluable aid for gluten-free baking, as gluten-free flours are less elastic in texture. Adding a small amount of xanthan gum will to some extent replace these elastic qualities.

Available in the special dietary section of major supermarkets, and health food shops that stock a good range of gluten-free products.

The Coeliac Society of Ireland (CSI) may be contacted for help and advice at Carmichael Centre, 4 North Brunswick St, Dublin 7. Tel: [phone]; email: [e-mail] or check out www.coeliac.ie.