Victoria Hall

Owning and running one of the few gluten free restaurants in the UK has given me the opportunity to speak to thousands of people with special dietary requirements. So often, the feedback that I hear is that their kitchen has become a battleground. Once easily navigated and commanded, it has become an environment full of hidden, hostile ingredients and a scene for unpredictable and often inedible results.

I can fully understand the frustrations and disappointments of my customers. After ten years of my own flops, failures and oven-side tears, and transitioning from home baking to baking professionally I have now developed a repertoire of recipes that are as efficient as they are tasty. And that work, every time.

Sharing some of these recipes in my first book, 'This is Gluten Free', I hope can prove a useful resource for anyone looking to bake without gluten. With a bit of practice, everything can be adapted, and there is no compromise on taste or texture, I promise. The proof is, after all, in the pudding.