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Want to know what to eat on a gluten free diet? Coeliac blogger and author Laura Strange shares how a gluten-free diet can be varied, inventive and delicious

Spent Grain was the dough that i have wanted to do for a while so having secured a quantity to try it got a run today i also took one of the loaves down to the brewery for them to try too. i used Caputo Classica flour and the spent grain from a Stout preparation. The dough was a 3 hour bulk fermentation . I used the home brew Miners Stout that i have brewed for next months

10 game-changing tips to help you make better pizza at home Roslyn Grundy Photo: Mark Chew/Penguin Random House Whichever way you spin it, pizza is the universal good-time meal, the dish we get together over to celebrate the end of a big project, the netball or football season, a family catch-up, a meal with mates. "My theory is that pizza is universal because it makes you feel comfortable, instilling a sense of guilty happiness," writes third-generation Australian Italian restaurateur Carlo Grossi, in his first cookbook, Related Content The son of chef Guy Grossi, Carlo has made a study of ...