The January challenge!

Okay, after all that talk about gluten, wheat and dairy, let’s do it! No gluten or dairy for six weeks!

Come on, I know you can do it, and I guarantee you will feel fantastic! I’ve implemented this dietary strategy myself recently, and feel positively brimming with health. It’s not that hard. Just get yourself organised, buy or make some gluten free muesli, bake some bread (alright you can but a GF loaf) and go for it. There are so many excellent GF pastas, breads and cereals on the market today, making this challenge simple. Try using rice milk, oat or almond milk, as milk substitutes. Much easier to digest as well. You have nothing to lose, only kilos, everyone loses weight on a GF/dairy-free diet (further incentive perhaps?), and only a happy, contented digestive system and a clear brain to gain! Why wait?!

Seedy gluten free loaf

1 cup soy flour or brown rice flour
1 cup arrowroot flour
½ cup buckwheat flour
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
½ cup sunflower seeds
¼ cup sesame seeds
¼ cup linseeds
¼ cup caraway seeds
1¼ – 1½ cups almond or soy milk
2 teaspoons honey or maple syrup

Sift flours, cream of tartar and bicarbonate of soda. Add seeds.
Mix honey (or maple syrup) and nut or soy milk together and stir into dry ingredients. Pour into a greased loaf tin and bake in a moderate oven until the bread comes away from the tin (approx. 40 minutes). Cool before slicing.

I can attest to the fact that this bread is especially delicious toasted and topped with avocado, sliced home grown tomato, and a touch of basil!