How can I make wheat-free bread? The gluten-free bread in the shops is inedible; it's just a solid lump!It's gluten that gives bread its elasticity and cakes their spring. Therefore, gluten-free breads will not display the same characteristic as ‘normal' bread. Gluten-free flours are a little more difficult to work with than regular flours are, but it's just a matter of getting used to cooking with them. One product that greatly aids gluten-free baking is xanthan gum. This product will, to some extent, replace the elastic qualities that gluten-free flours lack. Adding a little to your gluten-free flours will make the bread less crumbly. It's available in specialist health food stores and in some supermarkets.  The gluten-free white soda bread recipe works very well, as does the banana bread and the sweet fruit scones. We've been very pleased with the feedback we've received about these recipes and many coeliacs can't believe they are able to eat bread with such a light texture and which doesn't resemble a brick! Some gluten-free companies (Juvela, Glutafin) also produce a fresh bread, which you may find more appetising than the vacuum-packed bread products. How do I make gluten-free pastry? I thought pastry needed gluten in order to make the right consistency. We have a terrific recipe for both sweet pastry and savoury pastry. Many people have tasted it and not realised it was gluten-free. It can be rolled out very easily and is delicious when baked. To prevent it from being crumbly (something often associated with gluten-free pastry) we have added xanthan gum to the gluten-free flours before the butter is rubbed in. Xanthan gum, as stated before, is an invaluable aid for gluten-free baking and should be in the store cupboard of every person with coeliac disease. How can I make gluten-free doughnuts? I'm also desperate for some cakes! Can I use something like rice flour to replace wheat flour?Gluten-free cakes work very well. They are very light and delicious. We have a number of cake recipes including Ballymaloe chocolate almond gateau. Ground almonds are used in this recipe and as a result the cake is really moist and irresistible. Other cakes use ground cornmeal or a mixture of rice flour and ground almonds. We've found it's best to use a mixture of flours along with ground almonds so that the cakes remain moist when baked. Unfortunately we do not have a doughnut recipe that we are happy with - yet! - but we will keep practising, and so can you! I would like a change from rice and potatoes. Could you give me some suggestions for using some of the other gluten-free grains like quinoa, polenta and millet? One of the quickest and most simple dishes to make is gluten-free pasta tossed in a little fresh pesto with parmesan freshly grated on top – delicious! Polenta is also wonderful for coeliacs and can be used in a number of ways – either serve it soft with a delicious stew or sauce, or pour it into a swiss roll tin and allow it to set. When it's set, cut it into slices and chargrill – it's great to have as a starter, just like bruschetta, with a number of toppings such as roasted peppers or tapenade. Quinoa and millet can also be tossed through salads and used as a substitute for bulgar wheat when making tabbouleh or instead of couscous in any recipe. Millet flakes are also great in gluten-free granola or in gluten-free muesli. Coeliacs and alcoholWhat alcohol can I drink? Should I avoid drinks made with barley and hops? Beers, lagers, stouts and real ales must definitely be avoided by coeliacs. However there are a number of gluten-free beers and lagers now on the market. Wine, champagne, port, sherry, ciders, liqueurs and spirits, including whisky, are all gluten-free (as the term 'gluten-free' is used by appropriate UK bodies). Of course, as with everyone, coeliacs should only consume alcohol in moderation. |
