What to Make with
an Award Winning 11 Flour

About Lorraine Fagela

Nearly 10 years ago, Lorriane started experiencing her gluten allergy while she was in Singapore. Living in SE Asia, it was easy for her to transition to a gluten-free diet since most of the dishes are naturally gluten-free, made with mostly rice and root flours. She just had to be mindful of the sauces and avoid pastries and baked goods. But it was that very avoidance that made her miserable, since Singapore has some of the best pastries from all over the world, readily available on every corner! So, forced by her allergy, Lorraine set out and developed a gluten-free flour blend that would result in a tender and moist baked product.

Key Points About Our Chat
  • Can gluten free foods win awards in mainstream competitions?
  • Learn how to make gluten free cinnamon rolls without all the fuss.
  • Is it possible to make gluten free foods that mainstream eaters will happily eat?