Gluten free baker Adriana Rabinovich - who was inspired to create The Gluten Free Cookbook for Kids after her daughter was diagnosed with Coeliac disease - shares her top baking tips.

1 Measure out all liquid ingredients –with gluten free baking, the amount of liquid is very critical to a recipe. To ensure you have the right amount of water, milk, juice etc, weigh the liquids on a digital scale.

2 Gluten free baked goods can look a bit pale and anaemic – so where it’s suitable, substitute a little bit of natural muscovado sugar for some of the refined sugar in the recipe. This will give a more golden colour.

Gluten free expert Adriana Rabinovich

3 When adapting a recipe, I usually substitute half the flour called for with Doves Farm plain gluten free flour and the remaining half with ground almonds. Almonds are great in gluten free baking because they help hold in the moisture, add extra protein and have a very neutral flavour. They also help to stop the cake going stale quickly.

4 Gluten free flour absorbs more liquid than traditional wheat flour, so you may need to add a little extra liquid to get a perfect result.

5 Think about using yoghurt, buttermilk or crème fraiche in your baking. These acidified milks help to leaven baked goods, add flavour and richness and really improve the texture.

Go to glutenfree4kids.com

If baking seems far too much effort, then try these easy-to-make recipes below, which contain two gluten-free grains that are high in resistant starch (which is good at feeding our gut bacteria apparently).

The lesser-known teff - which is now stocked at Waitrose through Doves Farm - is a very small grain often used in Ethiopia and Eritrea.

Teff Pilaf, serves 4

Prep: 10 mins

Cooking: 15 mins

Ingredients

  • 150g Teff Grain
  • 300ml water
  • 50g crunchy peanut butter
  • 2 tomatoes
  • 1 green chilli
  • 2 spring onions
  • 1 tbsp fresh chopped flat parsley
  • pinch of salt and freshly ground black pepper

For method, go to dovesfarm.co.uk/recipes.

Quinoa stuffed peppers

Quinoa stuffed peppers, serves 4

Prep: 10 mins

Cooking: 55 mins

Ingredients

  • 130g Organic Quinoa Grain
  • 1 medium onion
  • 3 cloves garlic
  • 1 green chili
  • 2 tbsp olive oil
  • 200ml water or vegetable stock
  • 2 tbsp chopped fresh coriander
  • zest and juice 1 lemon
  • 4 medium peppers, any colour you like
  • pinch of salt and freshly ground black pepper

For method, go to dovesfarm.co.uk/recipes.