The great gluten-free bake-off!

A gluten free diet is gaining popularity, even with those who don’t have coeliac disease, Many feel the health benefits whether it is a more comfortable gut, less bloating and pain, an improvement in hay fever and sinus symptoms, less mucous, and the amelioration in severity of some chronic skin conditions, not to mention clearer, brighter eyes.

However, many gluten-free loaves have other ingredients which can sometimes be annoying! Psyllium husks, baker’s yeast, sugar to name a few.

So this year’s first competition is for the best gluten-free loaf.
Please forward your entries prior to 31 March and the winner will be announced in my next newsletter.
Oopps, forgot to mention the prize, other than the glory of the win of course! It is a consultation with me on the house!
So best to start baking ASAP!

I’ll start the baking frenzy off with my…

Herby corn bread!
175 g cornmeal
1½ teaspoons bicarbonate of soda
2 teaspoons of mixed dried herbs
¼ teaspoon sea salt
1 egg
150 g low-fat natural yoghurt
2 tablespoons extra virgin olive oil

Set oven to 200°C. Grease a 15 cm shallow sandwich tin, and line with baking parchment.

Mix the cornmeal, bicarb, herbs and salt in a bowl. Beat the egg separately and mix with yoghurt and olive oil. Pour over the dry ingredients and mix well.

Spoon the mixture into prepared tin and bake for 15–20 minutes until golden and firm to touch. Cool on a wire rack.

Delicious spread with avocado, hummus and ripe tomatoes!