Frequently Asked Questions

Click on the following topics to find out more about:

Coeliac disease
The gluten-free diet
Our products
Our all-purpose mixes
Our loaves and rolls
Breadmaking
Pastry making
Cake making
Cake making

Q. Can I substitute traditional flour for Juvela Gluten-Free Mix to make cakes?

A. Yes, the Juvela Gluten-Free Mix is very adaptable and can replace traditional flour in most recipes.

Q. Are low fat margarines and spreads suitable for use in cake making?

A. No, you should always use a fat which is suitable for baking. Check that it has an 80% fat content as margarine with a lower fat percentage will contain a higher amount of water, which will affect the result of the cake. You may find that the fat separates and forms a hard layer at the bottom of your cake.

Q. Do I need to add baking powder when I make cakes?

A. No, the Juvela Gluten-Free Mix is the equivalent of a self-raising flour, so there is no need to use extra raising agents when making sponge cakes. However, if you are making scones or muffins, which need an extra 'lift', we recommend one teaspoon of gluten-free baking powder per 200g (8oz) Mix.
Gluten-Free Foods
Gluten-Free Foods

All you need to know about the Juvela Gluten-Free range of foods
Just Diagnosed
Just Diagnosed

A useful check list of things to do when first diagnosed
Prescription Advice
Prescription Advice

Find out how to obtain your gluten-free foods on prescription