Hello! My name is Sonal a.k.a Gluten_Free_Flour_Girl on Instagram.

I started my Instagram page because in January 2025 I found out I had a Gluten Allergy.

Throughout 2024, I had terrible dermatitis and eczema on my arms and stomach, a condition I had never suffered in all of my 35 years. I had also never suffered from any food allergies or intolerances so did not put two and two together. I was also frequently getting mouth ulcers, bloating, gut issues and I had terrible brain fog. I felt like I had a dark cloud in my brain and it was all passed off as just being tired and “a bit under the weather”. I had visited the GP who didn’t know and prescribed an eczema cream and sent me off with her best wishes.

Fast forward to January 2025 when I began my annual, obligatory New Years Diet and cut out bread and pasta, that all of these issues IMMEDIATELY cleared up. I mean they were all gone within a week. I remember even thinking to myself “wow, I feel FANTASTIC”.

I have a toddler and I had made him some French Toast, and as any parent knows, kid’s leftovers often become your lunch, so I had mindlessly shovelled the last bit into my hungry mouth. Almost immediately, my stomach and arms began to itch badly and I was flaring up again. I did a few practice, albeit not clinical, trials like this and concluded that I am intolerant to Gluten.

Being in my mid-thirties, I had entered my “make it from scratch” and “gut health” era. I was already making most things including bread and yoghurt from scratch. I had never researched anything gluten-free and so I didn’t have any experience in this culinary field. All I knew was that I couldn’t eat wheat. So off I went on my journey to learn everything I could on my new way of life. (FYI, gluten lurks in the most obscure of places).

I perused countless recipe books and was shocked at the recipes which simply just stated “GF flour”, “GF Breadcrumbs” or “GF wraps” in place of how to make these items at home and delving into the intricacies of using Gluten-Free flours.

I went to the supermarket and began reading the ingredients labels of Gluten-Free foods. The lists were scarily long and full of artificial stabilisers, emulsifiers and fillers and all round nasty chemicals and Ultra Processed Foods. Gluten-Free supermarket bread also tastes horrible. I knew there had to be a way to make these much loved items at home which were filled with nutrient rich ingredients so they were delicious and nutritious. Also, being a mum, I am always trying to squeeze in extra fibre and nutrients where I can without compromising on taste. Tim Spector’s “The Food For Life Cookbook” and Chris Van Tulleken’s “Ultra-Processed People” also had an enormous impact on me and made me aware how how we should be eating 30 different plants a week for optimal gut health and all the disgusting ways “Big Food” Companies fill our food with chemicals for profit.

Eating Gluten-Free doesn’t automatically mean you’re eating  healthier.  Companies often have to add many more synthetic ingredients into foods to mimic the taste of gluten and to extend shelf life. 

Don't get me wrong, ready made Gluten-Free flour is so versatile and useful to have on hand but it is incredibly starch heavy and lacking in nutrients. I was curious of how individual flours made from other grains, legumes and nuts would behave in typically gluten recipes. I heavily researched different flour blends and the “formulae and rules” of how to blend these flours which are powerhouses of nutrition (like Millets and pulses) to make these recipes instead.

I went to my local Asian Grocery store and went on Amazon and online and bought all the interesting flours I could find and began on my journey which leads me here. I want to share with you ways to make Deliciously Nutritious recipes by blending individual, naturally gluten free flours, so you can cut down on the Ultra Processed, over priced, mass produced options in the “Free From” aisles (many of which are so disappointing) and eat fresh, and yummy foods.

So I hope you enjoy exploring the recipes and learn a little along the way about the abundance of ways we can make gluten free foods that are Low UPF and gut healthy but most importantly delicious.

Disclaimer: This is by no means a “healthy food” site, just a blog of how to make recipes healthier (I still very much enjoy lashings of cheese and chocolate and most importantly, PIZZA!).