Genius!

A fresh approach to gluten free, that’s what inspired Genius creator and food lover, Lucinda Bruce-Gardyne, to create the perfect fresh gluten-free loaf when she found out that one of her children had a severe gluten intolerance. There’s nothing like the simple pleasure of dunking toast soldiers into a runny boiled egg or tucking into your favourite homemade sandwich. Lucinda didn’t want her little boy to miss out on these things.After spending years in the kitchen working on it she finally found the perfect recipe which led to Genius bread and a fresh approach to gluten free. Genius has grown and now pruduce an array of wonderful gluten free goodies for us including fresh rolls, delicious teacakes, flavoursome fruit loaves and crunchy seeded loaves and they've recently launched mouth watering mince pies, just in time for Christmas!!! http://www.geniusglutenfree.com/

Gluten free home baking

This is a tough (no pun intended) topic to tackle, firstly to understand and secondly to do well. It can be quite off putting as there are so many varying ideas and suggestions of the best flours to use for gluten free baking. Information coming from celebrity chefs, gluten free product manufacturers and recipe books/websites it makes it difficult to know where to start with gluten free baking. The simplest way I have grown to understand it is there are different mixes of gluten free flours which will give different consistencies and desired finish to the baked goods. Take this for example, an article from Delicious magazine aimed at helping you perfect your gluten free baking:

Gluten free flour mix A - Makes 1kg (but can be easily stored in an airtight container)

700g fine white rice flour, 200g potato flour and 100g tapioca flour.

Gluten free flour mix B - Makes 1kg

300g fine polenta or chestnut flour, 500g brown rice flour and 200g cornflour.

Gluten free mixes A & B are great for biscuits and cakes.

Gluten free bread mix – Makes 1.3kg

400g soya flour, 200g tapioca flour, 400g potato flour and 300g cornflour.

All of these mixes are easily combined in any recipe in replacement of any standard plain gluten free flour, which doesn’t always offer the best finish for baked goods. It is suggested, before using these flour mixes in a recipe or combining for storage, thoroughly sift the flours together. I have to be honest while there are some great gluten free flour mixes available, Dove’s Farm are among them, some of the best gluten free baking I have tasted has been flourless. A popular example is flourless chocolate cake, you'll find several recipes available online. The BBC Good Food website offers a fabulous recipe for  flourless chocolate and pear cake. 

http://www.bbcgoodfood.com/recipes/8084/flourless-chocolate-and-pear-cake

Another superb flourless cake is my recently developed zesty lemon drizzle cake made with mashed potatoes and finely milled polenta/cornmeal. This cake is beautiful to look at, the bright colour mirrors the vibrant taste of zesty lemon and it really is an elegant yet versatile treat. It’s great as an everyday cake to share with family and friends, as a gorgeous dessert served with freshly whipped dairy free cream or even as part of an afternoon tea, it looks perfectly poised on a decorative cake stand. I hope you enjoy making and more importantly eating this cake.

Zesty Lemon Drizzle Cake 

Serves 8-10

 Margarine, softened, 200g

Golden caster sugar 200g

Eggs, medium, 4

Fine Polenta/Cornmeal 175g

Mashed Potatoes 270g

Zest 3 lemons

Gluten-free Baking Powder, 10g



For the Drizzle

Granulated Sugar 50g

Juice 1 lemon

1. In advance peel and cook 350g of potato, mash and then allow cooling before making the cake. It should work out to be 270g once peeled and cooked.

2. Heat oven to 180C/fan 160C/gas 4. Grease and line a deep, 20cm round cake tin, preferably one with a loose bottom. Beat together thoroughly the sugar and butter until light and fluffy. In a jug, whisk the eggs then gradually add a little at a time, beating after each addition. Fold in the polenta, cold mashed potato, lemon zest and baking powder.

3. Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 minutes cooling. Mix the granulated sugar and the lemon juice together, insert a skewer several times over the top of the cake, then spoon over the top of the cake letting it trickle down the sides. Let the cake cool completely before slicing.

This cake could easily be made with left over mash potato if you had enough over from dinner the night before. It is also possible to make this cake using ground almonds as an alternative to the cornmeal/ fine polenta. I haven’t tried it with almonds yet so if anyone decides to give it a go please let me know what your thoughts are, I’d be interested to know. I was at a dinner party over the summer and I took along the lemon drizzle cake as an offering for dessert. It was a great discussion piece involving the whole table as everyone tried to guess the unique ingredient.  No one could guess that mashed potato was in fact the main ingredient. This is just one example of what is possible in gluten free baking replacing flour using inexpensive alternatives. There are a number of other good flourless cake recipes available, particularly on the internet (have a quick look at ‘Nigella Lawson’s’ website and ‘Delia Online’) and in some newer cookbooks. Flourless cakes are just one option when it comes to gluten free baking but the possibilities are endless. So why not try making some beautiful biscuits, gorgeous iced buns or the perfect scones for cream tea. Even take some inspiration from recipes already available, develop your own masterpiece and give gluten free baking a second chance.

Coeliac UK is the leading charity working for people with coeliac disease and dermatitis herpetiformis (DH). Their mission is to improve the lives of people with coeliac disease through support, campaigning and research. They provide a food and drink directory which lists around 10,000 food and drink products and a helpline offering advice. Coeliac UK issue a monthly newsletter with up to date and useful information and three times a year they publish the magazine Crossed Grain. There's also a recipe database which is filled with many great ideas for gluten free feasts. There's lots on offer through their website and even more if you choose to become a member. Being coeliac I've found it's a great resource to have, it's like having a helpful friend online. Anyone who has been medically diagnosed with coeliac disease can join the Charity. They currently have 60,000 Members and 1,200 newly diagnosed members join each month. I hope you find it useful http://www.coeliac.org.uk/

Focus on what you can have

It is challenging changing your diet to accommodate your food allergy/intolerance, it’s time consuming, inconvenient and not very kind to your pocket. It is slowly becoming easier and as more is understood about coeliac disease and dairy intolerance's, it seems that we are being catered for much more today than ever before. Gluten free pasta, breads and baked goods, all be it not the most fantastic of appearance, flavours and textures, are being developed and improved all the time. There are many innovative food manufacturers cooking and baking away to bring us better versions of our beloved and missed foods (breads, pizza, biscuits and more).  But until they come up with the goods, literally, let’s focus on what we can have, although I must mention there are some products out there which can equally rival the originals. Swedish Glace Dessert is one of them and as a dairy and gluten free alternative to ice cream it keeps up well with its competitors, so well in fact many people I have served it to haven’t realised it’s a ‘dairy free’ treat (it’s not all that bad having food intolerance's sometimes).

There are so many easily available alternatives to wheat, we are almost spoilt for choice; new potatoes, baked potatoes, sweet potatoes, polenta and rice – in lots of varieties. It is time consuming getting used to preparing meals when ingredients are restricted, but nothing is impossible! Say hello to your new best friend….the potato. This starchy staple takes a little more preparation than a visit to the plastic bag of bread in your cupboard but boy will you feel better having something as filling as potatoes in your tum. They can be used in soups, to accompany salads and even in cakes (yes you read right, in cake, I’ll give you the recipe next time). Potatoes are versatile and are a part of many a classic dish, crisp golden roasties with a satisfying Sunday roast, the fluffy topping on a cottage pie or buttery mash served alongside a homemade stew. One thing I have always felt grateful for since following a gluten free diet is still being able to eat chips. Visiting the fish and chip shop and being able to indulge in fresh chips on an odd occasion, to me is a real treat. The missing out on the fish bit is disappointing but there’s an easy way round that. I thought it would be nice to experiment with the classic dish of fish and chips and so I’ve developed this homemade, easy to follow seriously scrumptious recipe.

 

Fish Bites, Fresh Chips & Homemade Tartare Sauce

Serves 2

Fish Bites

Skinned Cod Fillet, cut into chunks, 175g

Genius Gluten-free Bread, slices, 2

 Dried Mixed Herbs 3g

 Egg, medium, 1

Gluten Free Flour 15g

Garlic Salt 1g

Olive Oil 20ml


For the Chips

King Edward Potatoes 300g

Olive Oil 30ml

Flaked sea salt , to serve

 

Tartare Sauce

Mayonnaise 60ml

Cappers 30g

Red Onion, finely chopped 30g

Fresh Parsley, chopped 3g

Squeeze Lemon Juice

Salt and pepper

1. Start off by preparing the chips. Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness you do is entirely up to you, though the width of your finger is ideal. Rinse under the cold tap and pat dry with a tea towel.

 2. Spread the chips on a large non-stick baking tray and toss with oil. Lay them flat in a single layer and roast for 35-40 minutes, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

3. Meanwhile begin to prepare the fish. Combine the gluten-free breadcrumbs, dried mixed herbs and garlic salt. Put the gluten-free flour into a shallow dish. Beat the egg and pour into a separate shallow dish. Dip the fish pieces in the flour, then in the egg and then into the breadcrumbs.

5. Pour the oil into a large frying pan and cook fish over a medium heat for 10 to 15 minutes, turning frequently, until golden. Alternatively, instead of frying put on a baking tray, drizzle with oil and place in a medium oven for 12 to 15 minutes, until cooked thoroughly.

6. While the chips and fish are both cooking prepare the tartar sauce. Chop the red onion. Mix the onion, capers, parsley and lemon juice with the mayonnaise and season to taste with salt and pepper. Serve straight away or pop it into the fridge until everything is ready.

Originally the tartare sauce included a shallot, not red onion, but the colour of the red onion looks so nice and the stronger taste really compliments the other flavours. This is a great dish to get kids making especially covering the fish bites in breadcrumbs, its messy! Personally I had great fun making this recipe every time, while on a mission to make the perfect homemade chips. So, I feel I achieved what I set out to with this recipe in that it provides a twist on a classic, still involving all the main components but presented in a fresh way. It’s a satisfying meal and comforting together, also easy to make and economic at the same time. This recipe demonstrates that it is entirely possibly on a gluten free diet to still enjoy a traditional home cooked meal without having to compromise on taste, texture or time. There are lots of meals like this, which are easily adapted to cater for the gluten free diet. It does take a little more thought and preparation to begin with but once you get into the habit it is like anything it does become familiar and then easier, I assure you. This recipe based website http://www.bbcgoodfood.com/ offers tried and tested recipes, take a look and see what recipes you can make that are gluten free, like the fish and chips with the exception of the breadcrumbs. Many recipes can be adapted to make them gluten free, how about changing pasta for rice or using polenta instead of couscous, give it a try, I think you’ll be pleasantly surprised.

Have your cake and eat it…

I don’t know about you but I love a nice piece of cake now and then. Chocolate cake is a satisfying treat but I miss it, as I miss many foods being on a gluten free diet. I find not being able to reach into the cupboard and grabbing something indulgent a little frustrating. However, I have found two possible solutions to this, the first is to make your favourite cake whatever that may be perhaps a nice fruit loaf, victoria sponge or maybe banana bread. Once your cake has baked and cooled well, portion up the cake (what’s left of it) and wrap each slice in cling film before storing the portions in the freezer. Each cake will vary in how it best defrosts but my experience so far is gluten free cakes tend to defrost well  and will still taste great, either left to thaw or if you warm them up.  So when you feel the urge, just take your chosen piece of cake from the freezer, unwrap, pop into the microwave for around 45 seconds and serve with soya cream, dairy free ice cream or soya custard and enjoy, all in a matter of minutes.

The other solution is to make a cake right there and then. Ok, so I’m thinking you’re probably immediately put off because a cake takes time to make. Not anymore, I have an excellent recipe which I have been developing over the last few weeks ‘super quick gluten free choc cake’. Yes it is possible to make a super quick gluten free cake. Convenience is not a luxury not usually associated with gluten free food but this quick chocolate cake is exactly that. You’ll probably find many of the ingredients for this recipe are in your cupboard but if you don’t have them stock up ready for the next time you get that chocolate cake urge. The best bit about this cake, apart from eating it, it’s ready in just 2 minutes.

Super Quick Gluten Free Choc Cake

Serves  1-2 (Depends how indulgent you feel)

 

Gluten Free Plain Flour 70g

Golden Caster Sugar 50g

Baking Powder 5g

Cocoa Powder 30g

Egg, whisked, 1

Soya Milk 50ml

Sunflower Oil 45ml

Vanilla Extract 1ml

Dark Chocolate Chips or Chopped  Dark Chocolate 40g

A large mug for cooking the cake

1. Grease your large mug with sunflower oil or margarine. Add the dry ingredients to a small bowl, and mix well. Pour in the milk and the oil mixing well to avoid any pockets of flour. Next, stir in the whisked egg and finally add the chocolate chips and vanilla extract.

2. Spoon the mixture into your mug. Pop the mug into the microwave and cook for 2 minutes on maximum power. Wait until the cake stops rising and remove from the microwave.

3. You can enjoy this cake straight from the mug, but be careful though it will be hot. Alternatively, run a knife around the sides of the mug, and tip the still warm cake out of the mug and into a bowl or onto a plate. Serve with dairy free cream or ice cream.

This recipe is very easy and convenient, exactly what you would expect from a recipe claiming to be a super quick cake. It gives an answer to our gluten free prayers in the form of providing a homemade baked product there and then. Of course we always have the option of a shop bought gluten free cake but it isn’t always possible on a whim. Also the lack of great quality, endless additives and the high expense of a supermarket gluten free cake seems to leave a half fulfilled desire to satisfy your want. If you do try the super quick choc cake recipe I think you will agree it takes some beating to surpass a delicious chocolaty freshly made gluten free cake. Once the microwave starts cooking the magic in the mug you’ll be excited to see it rise up as it cooks. Even more so when you take the cake out of the mug and see the warm vapour from the moist cake with melting crumbs of chocolate throughout the rich dark sponge. So my gluten free friends in this instance, you can have your cake and eat it!

Goodnessdirect.co.uk

Goodness direct has an amazing host of new Dairy Free, Egg Free, Gluten Free, Organic, Soya Free, Vegan, Yeast Free products such as Clive's Pie's range. I've just ordered myself a nice little feastful, sadly they aren't going to arrive for my tea tonight but a nice little indulgence to have over the christmas holidays.
http://www.goodnessdirect.co.uk/cgilocal/frameset/script/home.html

Gluten free freezer full!

                        Nom nom can't wait to try some of these gluten free goodies.

Festive free from food !!!

Ho ho ho! Ok so it's not quite Christmas yet, but if your newly diagnosed as coeliac I bet your wondering what you are going to eat during the festivities. Worry no more my newly intolerant friends and feast your eyes on this newly launched website. (Even if your not newly diagnosed, I can assure ye there will be new delights for you on this site)

http://www.freefromchristmas.com/

Gluten-free, dairy-free, egg-free and nut-free cakes, mince pies and puddings, dairy-free advent calendars, gluten-free stuffings and dairy-free whipping cream. Sulphite free wines, an extensive list of 'freefrom' natural skin-care gifts and pampering products. A 'freefrom' gluten and dairy-free skiing holiday in the French Alps. Tips for allergy sufferers on how to stay safe over Christmas and some lovely gluten free recipes! Joy to the world indeed ;-)

There's more to life than lettuce...

Thanks for stopping by to take a look at my blog all about food and coeliac a disease. I decided to write this blog to share my experiences, knowledge and recipes with all of you… my food intolerant friends! One of the most difficult things for me living with coeliac disease has been finding safe  yet exciting, delicious and indulgent food. I find this challenge arises in many situations and it is true it does affect your whole life, health wise and socially. Whether it’s popping in somewhere for a coffee and wanting for a biscuit or piece of cake, going out for a meal and hoping for something other than a salad, or going to a wedding and being the only one with fruit salad for dessert with everyone asking ‘why are you the only one eating that?’.

It’s pretty hard work switching to a gluten free diet, along with a general lack of understanding from the public and caterers, but to me it’s more than that. It’s about being able to make a choice, 'do I want to eat that or don’t I?' not, it’s a cardboard like biscuit or nothing. As I'm sure you will know, unfortunately, more often than not this is the case. Ok, so enough of the negative side, despite the difficulties of a restrictive diet there are lots of positives to mention. It makes you think about the food you eat, reading lots of labels makes you conscious of the additives and chemicals in foods, it forces you to look for possibly healthier alternatives. And while no one likes to be made to do anything, that particular cloud may have a silver lining. It also has the potential to spur you on to make your own food, encompassing all of the above and being confident that what you are eating won’t make you ill and over time you’ll possibly be a better cook.

I am a great believer in DIY when it comes to making superb tasting gluten free meals and until there is a greater capacity to safely cater for us when eating out it's time to bring the enjoyment back to cooking at home. You are certain of no cross contamination and there’s also no fear of an interrogated anxious waiter or waitress hovering around you as you tuck in to your tasty gluten free feast. Over the next few weeks I intend on developing some new and exciting gluten free recipes and I will share with you my journey along the way. I’ll keep you posted with pictures and updates and I look forward to any comments or feedback you might have for me. In the meantime there are some great gluten free cookbooks out there so why not get involved in a spot of gluten free culinary creativity and see what you come up with. Enjoy!

The Gluten Free Gastronomer