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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Lemon Polenta Cake

    Dear Nigella Team, I have just seen NIgella on TV making the Lemon Polenta Cake and I think that my family would love it, particularly as I have family members who are gluten intolerant.  However I was also wondering if I could replace the sugar with fructose? Thank you in advance, Alexandra

    From the nigella team:

    Fructose, or fruit sugar, is popular as it is used by the body more slowly than regular sugar and can be useful for people that need to keep their blood sugar stable. Most brands of fructose suggest that it can be used for baking, though we would emphasise that have not tested any of Nigella's cakes with fructose. You need to adjust the quantities of fructose accordingly - each brand will have its own guidelines. You may also need to adjust the oven temperature but again follow the guidelines on the packaging. The only thing to mention is that the cake could become quite crumbly with fructose sugar as it will tend to make baked goods more moist and the lack of gluten in the recipe makes this cake slightly more crumbly anyway.

    Nigella has several gluten free recipes on the website. We would also suggest looking at the Venetian Carrot Cake (from Kitchen) and the Clementine Cake (from How To Eat) as both of these are gluten free cakes which you may be able to make with fructose sugar.

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