Product Reviews
There are a number of products around that will make your life as a coeliac or being gluten intolerant a whole lot easier! Read my reviews of books, cookbooks, appliances (e.g. bread-makers with gluten free settings) and much more to see which ones I would recommend.
Why it’s so hard to make gluten free bread
Nov 23rd
Want to know why gluten free bread just doesn’t taste the same as the glutenous kinds? The ladies from Bready give us an insight….
Due to more awareness of Celiac Disease and gluten sensitivity, many companies have begun work on making good-tasting, well-textured gluten-free bread. However, this is not an easy task for many reasons.
First, gluten is responsible for maintaining the cell structure in bread. It’s what makes bread light and not dense. It’s also what keeps moisture locked in the bread.
If you take gluten away, you are left with crumbly, dry bread – and who wants that?
So, the challenge is to More >
Easiyo yoghurt maker
Jan 13th
Ever since I can remember my Mum has had an Easiyo yoghurt maker. As a kid I have to say I didn’t really like the yoghurt she made as I have always had a sweet tooth and Mum always made the Natural unsweetened one.
However, more recently I have been buying Jalna’s Fat Free Natural yoghurt to eat with frozen berries as suggested by my dietitian. While I enjoy the Jalna yoghurt I have found it rather expensive to be eating 200g every day.
The other day when I saw Mum making Easiyo yoghurt I suddenly wondered whether Easiyo had a fat free More >
Brown Rice Salad from Susie Burrell’s book ‘Losing the last 5kg’
Dec 6th
As noted in my Sumo Salad post I really wanted to try the Brown Rice Salad recipe on page 75 of Susie Burrell’s new book, ‘Losing the last 5kg’ so I made it for lunch on Saturday.
The salad is very easy to make, very filling and tastes really good. It takes a little while to prepare as you have to roast the pumpkin and cook the brown rice so I made enough for a couple of lunches this week.
Ingredients
Salad
- 1/2-3/4 cup cooked brown rice
- 1 cup roasted diced pumpkin
- 1 small red capsicum, finely chopped
- 2 handfuls baby spinach leaves
- 1/2 cup walnuts
- 50g Danish fetta, crumbled
Dressing
- 1 More >
