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Mark Coeliac Awareness Week with Morphy Richards!

By Chris Bennett | 19.05.2011 | Posted in Gluten Free Resource, Kitchen

This week is ‘Coeliac Awareness Week’ and to mark this very special week in the calendar, ‘Home of the House Proud’ has teamed up with gluten-free food specialists (and our friends) Juvela to giveaway a fantastic Morphy Richards breadmaker and Juvela products – because of the wonders of the breadmaker and gluten-free flour, Coeliac sufferers don’t have to miss out on fresh homemade bread!

We’ve got a Morphy Richards Compact breadmaker to giveaway to the first-placed winner along with four bags of Juvela White All – Purpose Flour Mix, breadmaker book and apron. Three runners up will also net themselves two bags of the flour mix, the breadmaker book and apron.

To be in with a chance of winning this great prize, simply follow the Morphy Richards Twitter account (http://www.twitter.com/LoveYourMorphy) and watch out for instructions – Good Luck! The competition will close at 6pm on Sunday 22nd May.

On ‘Home of the House Proud’, we have a section dedicated to everything that is gluten-free and work closely with several Coeliac ambassadors to bring you recipes, help and information about the disease. One of our ambassadors is the wonderful Karin Joyce and she has a fantastic blog – go check it out!

Watch out for further gluten-free blog posts this week!

No Comments | Make a comment | Tags: Cafe Bebe, Coeliac Awareness Week, Coeliac Disease, competition, Home of the House Proud, Juvela, Juvela Flour, Karin Joyce, Morphy Richards

A Roast Dinner Gluten-Free Style, By Karin Joyce – Gluten-Free Resource

By Chris Bennett | 07.04.2011 | Posted in Gluten Free Resource, Kitchen

Here at ‘Home of the House Proud’ we love a traditional roast dinner with Yorkshire puddings (we are based in Yorkshire after all), but what happens if you’re diagnosed with Coeliac Disease? Can you still enjoy a Sunday roast? Well, the answer is yes! Check out our Coeliac ambassador’s (Karin Joyce) blog on the topic, Karin recently made a roast dinner and it was a huge success.

In my new efforts to embrace my coeliac disease, I have tried to focus on doing more cooking in order to not rely on convenience foods. It’s been a challenge turning away from “old reliables” and resorting to takeaways. I had become lazy in the kitchen which has resulted in much poundage being added to my frame and a thin layer of dust on most of my cooking accessories. It became too easy to ring up the hubby and ask him to pick up a pizza on the way home. It was time to stop!

After a full make-over for the kitchen, a thorough cleaning and organising of everything in the kitchen and a lot of research and investigation on my part, I threw myself back into the kitchen to discover the wonders of gluten-free recipes. I’ve really enjoyed it! But it’s one thing to be able to do this in the comfort of your own kitchen and an entirely different thing to expect others to do the same. We visit my inlaws once a week for dinner and it’s becoming increasingly difficult to enjoy the dinners my mother-in-law makes as there’s always a small item in the meal that renders it inedible for me. I know it’s hard for others to understand just how pervasive gluten is in many everyday dishes and items so I thought I would show my inlaws that a gluten-free dinner doesn’t have to be horrible.

I decided to tackle a roast chicken dinner on Sunday. On the menu would be: chicken (strangely enough), roast potatoes, roast carrots and parsnips, mashed potatoes (for the FIL). Playing for the gluten-free side: gravy, stuffing and Yorkshire pudding. I didn’t think pudding was necessary as the FIL has diabetes and ice cream covers the bases for diabetics, toddlers and coeliacs alike. Also contributing to the overall yumminess of the meal was gluten-free organic chicken stock cubes which accompanied the chicken and gravy. It’s easy to forget that a stock cube has to be gluten-free as well.

My secret to a lovely, moist roast chicken is to put butter under the skin on the breast and give the bird a nice old massage with the butter before whacking it in the oven. I also scattered peeled & sliced baby onions and garlic cloves around and under the bird and then topped it all off with 500ml of GF organic chicken stock (Kallo). Place all of this in a covered roasting tin at approximately 200 degreed C and cook for the time listed on the packaging of the bird. Be sure to use a meat thermometer to check the bird near the end of the roasting. Approximately every 30 minutes or so I recommend basting the bird to keep the meat nice and juicy. There’s nothing worse than a dry old bird!

To make my GF gravy I relied on Bisto Best Chicken gravy granules to thicken the chicken juices and stock left in the roasting pan. So sue me! It made a lovely and rich gravy which complimented the meat and other side dishes well. According to the Coeliac UK Food and Drink Guide 2010, Bisto BEST gravies are suitable for coeliacs. This is only for the Bisto BEST range. The juices and stock from the bird were also amplified by Kallo Free Range Organic Chicken Stock cubes which are naturally gluten-free.

For stuffing, which is Little Miss’ favourite, I could have gone totally home-made-y and used a gluten-free loaf of bread and made my own breadcrumbs and then made my own stuffing which is actually super lovely. I wasn’t in the mood for super lovely though and I mainly wanted to show the family that stuffing in a box, like they have, is just as tasty gluten-free.

I chose Mrs. Crimble’s stuffing. It’s the same old, same old that you get in a box of Paxo or Tesco’s own but gluten-free. You even “just add water” and some oil and bake it exactly the same. Simples! Just as tasty and just as edible for me!

And finally for the Yorkshire pudding. Well, there’s just no escaping that Yorkshire pudding isn’t quite the same gluten-free. But ultimately, it’s exactly the same recipe but it won’t rise much. There is another recipe you can use which I found courtesy of Juvela but it involves a slightly different method and is a bit more fiddly. I’m not sure if it rises nice and fluffy but I will find out soon and report on the results.

I use Doves Farm gluten-free flour which is a life-saver. I simply make a batter with Doves Farm GF flour, 2 eggs and milk and mix to a runny consistency. Then heat the oil in the pan as usual, pour in the batter to the smoking hot tin and whack it into the oven for 20-30 minutes. It’s a bit more of a thick pancake consistency and doesn’t have the nice, crispy edges but it tastes the same. Anyone else who knows another solution, let me know. I believe if you use individual muffin/Yorkie tins, you may resolve some of the rising issue.

So, roast chicken dinner Chez Bebe was a resounding success with 3 of the major accompaniments having been replaced with gluten-free alternatives. My inlaws seemed pleasantly surprised and I believe I have made some educational in-roads which is always good. And I’ve proved to myself that I can indeed cook a lovely roast dinner for our family.

My name is Karin Joyce and I am a freelance writer and parent blogger. I am the author of Cafe Bebe, a parenting website where I share my adventures in motherhood, marriage, mealtimes and moi. I am the mother of an energetic and entertaining two year old and the wife of an Englishman who is fully supportive of my coeliac diagnosis. I will be a regular contributor to Morphy Richards ‘Home of the House Proud’ where I will share posts, tips, recipes and reviews.

No Comments | Make a comment | Tags: Cafe Bebe, Coeliac, Coeliac Disease, Coeliac Information, Coeliac Roast Dinner, Gluten, Gluten Free, Gluten-Free Resource, Gluten-Free Roast, Gluten-Free Roast Dinner, Gluten-Free Sunday Dinner, Home of the House Proud, Karin Joyce, Morphy Richards, Morphy Richards Gluten-Free Resource

Eating Out and About, By Karin Joyce (@CafeBebe) – Gluten-Free Resource

By Chris Bennett | 10.03.2011 | Posted in Gluten Free Resource, Kitchen

Everyone at ‘Home of the House Proud’ is delighted to bring you the latest guest blog post from our lovely coeliac ambassador Karin Joyce (@CafeBebe). In today’s blog post, Karin tells us how she deals with food and eating when out and about:

Living a gluten-free life is very manageable and will eventually become second nature. You’ll begin to know what you can and can’t buy, where the hidden gluten can be found and what works and doesn’t work in recipes. I refer quite often to Coeliac UK’s Food and Drink Guide which is exceptionally useful. I find that if I have a question about something it’s perhaps best avoided until I can get a concrete answer or can research it properly. I have been known to Google to see if something is gluten-free or not, however. This is not always the best method of research but sometimes needs, must!

Grocery shopping and cooking in your own kitchen are situations that are relatively easy to control. When you are cooking the recipe you know exactly what has gone into it because you are the one making it. I find that eating out and about and even in family member’s homes provides an entirely different challenge. My mother-in-law makes us dinner every Wednesday. They are a fairly traditional English family…meat, potato and veg. My father-in-law is quite set in his ways and doesn’t like pasta or rice so the choices are somewhat limited. This might seem like it would be easier but it’s not. Gravy, pre-made roast potatoes and other ready-made meals have provided a real dining challenge for me at their home. I have finally convinced my mother-in-law that using Bisto Best gravy granules is ok (they are gluten-free) and cornflour is not the enemy when attempting to thicken sauces. She is learning but it’s still a process that finds me eating more veg and mashed potatoes than I would like. I usually end up having an after-dinner snack at home quite frequently.

The past few weeks I have been out and about more often and have been forced to realise that eating gluten-free is a real challenge. My default choice tends to be a jacket potato with baked beans (as long as they’re Heinz or another gluten-free option). This becomes a bit boring but at least I know I am safe. I have also learned the hard way that eating a bog-standard menu item without requesting gluten-free changes is a big mistake. Instead of ordering scrambled eggs on their own without any bread near them, I instead ordered the standard option of scrambled eggs on granary bread. I thought that scraping the eggs off the bread would be sufficient. Within five minutes of eating the eggs (which were delicious), I began to have cramps in my stomach. I spent the end of the weekend very ill and being able to keep very little food in me. I believe that was a gluten reaction. At the time I had been eating gluten-free for seven weeks and my system was not pleased with the re-introduction of gluten and let me know it. I will not make this mistake again and will instead make sure to request the necessary modifications for a coeliac.

Over the weekend I struggled mightily, finding a café or restaurant which could provide gluten-free options. When we finally settled on a restaurant that specialised in pies but had jacket potatoes on the menu, we thought all would be fine. We ordered pies for my husband, daughter and niece and then asked for a jacket potato for me. We were then told that they had just sold out! I had no choice but to eat NOTHING! I was starving as well! I watched everyone eat (a 2 year old is not going to wait for a gluten-free restaurant!) and we eventually found a Sainsbury’s later where I was able to get a salad and some rice cakes to serve as my lunch. It was a very frustrating outing where I realised that gluten-free diets are still a relatively new thing. There are restaurants that are making an effort but it is difficult to find easy options on the High Street.

I am learning that it’s best to have a few things stashed in your handbag in order to keep hunger at bay. There are several stores on the High Street that are starting to offer gluten-free sandwiches but I am finding that the prices, as with most gluten-free options, are extortionate. Marks and Spencer has just launched several gluten-free sandwiches but the sandwich is VERY small and cost around £3.50 which is quite high. You end up paying for the convenience which is a bit unfortunate. If you know ahead of time that your gluten-free choices will be limited, make a gluten-free sandwich to take along or pack some of your favourite GF snacks to tide you over until you can eat a proper meal. Coeliac disease is becoming more prevalent (1 in every 50 Britons has Coeliac disease) but until we start shouting a bit, it will take a while until our choices are greater.

If you have some good experiences with “High Street” restaurants and café chains that are catering to coeliac needs, please share them in the comments below.

No Comments | Make a comment | Tags: Cafe Bebe, Coeliac, Coeliac Advice, Eating out as coeliac, Gluten-Free Advice, Gluten-Free Resource, Home of the House Proud, Karin Joyce, Morphy Richards, Morphy Richards Gluten-Free Resource

Karin Joyce’s Gluten-Free Chocolate Chip Breadmaker Recipe

By Chris Bennett | 23.02.2011 | Posted in Gluten Free Resource, Kitchen, Recipes

Our lovely coeliac ambassador Karin Joyce (@CafeBebe) has been at it again, this week, Karin has cooked up a delicious gluten-free chocolate chip bread, check out her blog post and recipe below (you can see the original post here):

Back when I was a wee lassie (What am I? Scottish?) in America, breadmakers became the trendy kitchen accessory. This would have been in the mid-80′s. I remember our breadmaker. It was rather tall but it would churn out lovely bread that would be scarfed down in minutes. It was wonderful!

One of the BEST breads that my Mom (or Dad…can’t remember which) made regularly was Chocolate Chip Bread. It was particularly lovely just out of the breadmaker. You know…when it’s still warm and the chocolate chips are still a bit melty? Mmmmm.

In my ongoing adventures in gluten-free breadmaking (I should have a Saturday morning show with this), I thought I would give Chocolate Chip Bread a whirl. I had nothing to lose after all! What I ended up creating was a very scrummy gluten-free Chocolate Chip Bread which barely survived the night. Result!

I used my standard gluten-free bread recipe with one happy mistake. Instead of using the prescribed 2 eggs, I accidentally used 3 eggs. It actually improved the quality of the bread so I will now make this mistake forever more! In my Morphy Richards breadmaker I have a special insert that allows you to store any additional ingredients which will go in before the final mixing. It automatically feeds them into the mixture at the prescribed time which is very handy. I was concerned that the chocolate chips might melt but they didn’t. If you don’t have a feature like this on your breadmaker simply wait for the “beeps” before the final mixing phase and add your Chocolate Chips.

Ingredients:

310g milk

1tsp vinegar

6tbsp oil

3 eggs

450g gluten-free flour

1tsp salt

2tbsp sugar

2tsp yeast

100g chocolate chips

Method:

Weigh milk into a bowl then beat in the vinegar, oil and eggs. Pour this mixture into your bread pan.

Add the flour, salt and sugar to the pan and stir lightly with a wooden spoon or spatula.

Sprinkle the yeast on top of the mixture.

Start the machine on the normal bread programme. I recommend using the medium loaf size and a level 2 or 3 on crust darkness.

After a few minutes mixing, use a wooden spoon or spatula to scrape down the sides of the pan, incorporating any ingredients.

Continue through the normal programme. If your breadmaker doesn’t have an ingredients hopper, pour in the chocolate chips to the mixture before the final mixing phase.

When the bread is finished baking, take the pan out of the breadmaker and tip the loaf out onto a wire rack for cooling. Slice and store (or eat!).

The results were really encouraging! The bread was light and fluffy and considerably less crumbly than other loaves that I have made. I believe that the 3rd egg that I used allowed for that! What a happy accident! See how happy I am about it?

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Bread with Indian Spices – Gluten-Free Breadmaker Recipe

By Chris Bennett | 17.02.2011 | Posted in Gluten Free Resource, Kitchen, Recipes

‘Home of the House Proud’s’ latest gluten-free bread recipe is for a very nice bread with Indian style spices – a big thanks goes to Carol Carpenter, our lovely coeliac ambassador for sending us the recipe.

This bread has a lovely golden colour and also has a great ”curry” aroma – delicious served with an indian meal!

Bread with Indian Spices

Ingredients

150ml (6fl oz) tepid water

150ml (6fl oz) natural yoghurt

2tbsp vegetable or sunflower oil

1tsp salt

1tsp turmeric

1tsp cumin

350g (14oz) Juvela gluten-free mix

1tsp sugar

2tsp easy blend dried yeast (measured from sachet supplied with Mix)

2tbsp mild (or medium) curry paste – (check that it is gluten-free)

Method

Place the water, yoghurt, oil and salt in the bread pan. Stir the turmeric and cumin into the Juvela Mix then add this to the previous ingredients. Finally, sprinkle in the sugar followed by the yeast.
Place the bread pan in the breadmaker and select the gluten-free programme, number 10.
Once the mixing blade starts to mix, use a rubber/plastic spatula to incorporate any Mix from the sides of the pan.
When the bread has finished take care removing the paddle from the bottom of the loaf as it will be very hot.
Preferably, leave the bread to cool for at least a couple of hours before slicing it. Once sliced and cold, you can put it into a freezer bag, seal and label.

If you’re a coeliac sufferer and regularly use a breadmaker at home, we’d love to hear from you, please get in contact with us here. If you’d like to send us a gluten-free bread recipe, please submit it here.

No Comments | Make a comment | Tags: Bread Recipe, Breadmaker, Breadmaker recipe, Carol Carpenter, Coeliac Recipes, Gluten Free Bread Recipe, Gluten-Free Indian Bread Recipe, Gluten-Free Recipes, Gluten-Free Resource, Home of the House Proud, Indian Bread, Indian Bread Maker Recipe, Indian Bread Recipe, Juvela, Morphy Richards Gluten-Free Breadmaker Recipe, Morphy Richards Gluten-Free Recipes

Adventures in Gluten-Free Breadmaking, By Karin Joyce

By Chris Bennett | 14.02.2011 | Posted in Gluten Free Resource, Kitchen

Here at ‘Home of the House Proud’, we’re delighted to introduce Karin Joyce’s latest blog post. As regular visitors will know, Karin is one of our wonderful coeliac ambassadors and she regularly shares details about how she copes living with the condition. This week, Karin’s been testing out a Morphy Richards breadmaker, which allows her to cook delicious gluten-free bread at home.

When I first was diagnosed with coeliac disease, a source of sadness for me was the loss of “normal” bread. I love bread. In every shape and size. When I lived in France in 2005, I got a baguette nearly every day. It exfoliated the roof of my mouth but I didn’t care! The pain was worth it. Bread was good.

Now I find out that bread is the enemy. And one of the worst parts is that the crucial ingredient that makes bread bread is GLUTEN. Making gluten-free bread is not easy. You seem to either wind up with something that weighs 37 pounds or tastes like wool. Neither option is overly appealing!

In the first few weeks of going gluten-free, I passed on the store bought gluten-free alternatives. Mainly because I couldn’t rationalise the price! Most store-bought, gluten-free bread is 2-3 times the cost of their “normal” alternative. £2.89 for a teeny loaf of moderately edible bread is not my idea of fun. For the sake of taste-testing, I did buy a loaf of Genius bread. It’s not too horrible but I still can’t justify the cost. When I received my starter kits from Juvela and Glutafin there were small loaves of bread and bread rolls included in the kits. Again, these samples were not half bad. I did find that they were best eaten toasted which was fine by me as toast and tea is my usual breakfast. I could have toast again! Rejoice!

Juvela and Glutafin are prescription only brands, however. I wanted to MAKE my own bread to not only save money but to be able to eat it fresh and warm and say, “I MADE that bread!” I gave the Juvela Fibre Mix a whirl without the use of a breadmaker and lo and behold…I created BREAD. It was light and lucious and didn’t cost a thing! (Well, I had received the mix for free in my starter kit) I will most definitely try this method again when I am able to fill my prescription.

But I’m funny. I like to make things with my own two hands (or my own breadmaker) by measuring and mixing, not pouring it from a mix. I guess I’m not funny…I’m a control freak with a need for constant reassurance!

Last week, I unpacked the Morphy Richards breadmaker that I received as a contributor to the Home of the House Proud site. I was so excited as I washed the baking pan and lovingly “seasoned” it for its first trial run. I used the following recipe for my first attempt in my adventures in gluten-free breadmaking:

300ml tepid water

2 tbsp sunflower oil

1 tsp salt

120g Juvela white mix/120g Glutafin white mix/120g Doves Farm White bread flour

1 tsp sugar

2 tsp yeast

Method:

Add the water, oil and salt into the pan. Add the flour mixtures. Sprinkle the sugar followed by the yeast onto the top of the flour mixture. Place the pan into the breadmachine. Use the Gluten-Free programme. Wait, watch and hope for the best.

The gluten-free programme takes approximately 2hrs 35 minutes. I regularly kept peering through the window to check on the progress. It didn’t look promising for a while. There wasn’t much rising going on initially. In fact, most of the progress on it looking like a normal loaf of bread didn’t take place until the last 45 minutes or so. Doesn’t it look scrummy?

The finished product? Well, IT TASTED GREAT!!!!! I couldn’t wait for the requisite 30 minutes cooling time. I yanked the pan out of the breadmachine, turned the loaf out (it actually slid right out), placed it on a make-shift rack to cool and stared at it. I tapped it (sounded like good bread should) and then, after about 10 minutes, I cut off the end and had a taste! Very, very nice! Not at all like wool and quite light, thank you very much! Have a look!

Pretty huh?! I was rather proud of it! The hubby approved and Little Miss scarfed it right down. 2 votes of approval right there. Now, my recipe is slightly unorthodox. It was not perfect as it was a mixture of 3 types of gluten-free flour and I went off the rails to make that up. But it was tasty and went down a treat AND was gluten-free. It lasted the night with a few slices left for my toast in the morning. Result!

However, being the control freak that I am, I was not satisfied with this first attempt. I felt that I wasn’t doing my readers and any possible gluten-free readers, a service by relying on prescription-only mixes. So, I set up the bread maker the next day to make another attempt at gluten-free breadmaking using Doves Farm flour and the recipe on the back of their White Bread Flour package. A package that anyone (in the UK) can buy. Tune in later this week to see the results! In the meantime, enjoy this first attempt in adventures in gluten-free breadmaking. I know I did!

2 Comments | Make a comment | Tags: Breadmaker, Cafe Bebe, Coeliac, Coeliac Bread Recipe, Coeliac Breadmaker Recipe, Coeliac Recipe, GF Recipe, Gluten Free, Gluten Free Bread Recipe, Gluten-Free Breadmaker, Gluten-Free Breadmaker Recipe, Karin Joyce, Morphy Richards Breadmaker, Morphy Richards Breadmaker Recipe, Morphy Richards Gluten-Free Breadmaker

Food Shopping as a Coeliac, by Karin Joyce

By Chris Bennett | 03.02.2011 | Posted in Gluten Free Resource, Kitchen

‘Home of the House Proud’s’ lovely coeliac ambassador, Karin Joyce has been telling us how her life has changed since being diagnosed with coeliac disease last year. In her second blog post, Karin explains how she now has to shop for food.

The Next Step Forward…

After being undergoing a gastroscopy as a formality for subsequent coeliac diagnosis, I began eating a gluten-free diet the next day. The idea of going gluten-free was a bit daunting. I had previously been entirely too fond of gluten-filled food items like pasta, bread and more pasta. What was I going to do? Whatever was I going to eat?

Of course, there are tons of naturally gluten-free foods like fruits and vegetables, meats, potatoes and rice. The mine-field that is gluten-free living is in searching out the hidden gluten in things that you’d never guess had gluten. For example, oven chip: made of potatoes correct? Yes, oven chips are made of potato but certain brands and styles will coat the oven chips in a dusting of flour and/or spices to make them crispier when baked or to prevent them from sticking together thus rendering them inedible for coeliacs.

Your first point of call, when planning your first gluten-free meals and shopping trips should be to check the Coeliac UK, Juvela and Glutafin sites. Registering with these sites will allow you to receive starter kits including written information about appropriate gluten-free food items and samples of prescription items such as flour, pizza bases, pasta and bread. Coeliac UK will also send you the Food and Drink Guide which will become an essential part of finding gluten-free food items while out and about and for shopping.

Juvela Prescription

Every major grocery chain will have a “free-from” section. Not every item is a gluten-free item but all of the items are targeted to those individuals with food allergies and intolerances. Thankfully you can purchase staple items like bread, pasta, flours, pizza bases, biscuits, crackers, crumpets and more. What is unsettling, however, is the price of most gluten-free items which is double and sometimes triples that of the non-gluten-free alternatives. If you’re desperate for a bagel or a crumpet though, you do have options.

I have found that through process of elimination, looking up specific items that are favourites and lots of label reading, in a relatively short span of time you will establish a list of items that you know are gluten-free and become staples on your shopping list. There are some items you may have to pay more for but for the sake of convenience that expense may be worth it.

A happy result of adopting a gluten-free diet is that I have gotten stuck into the kitchen and cooking again. I gave our cupboards an overhaul by clearing out all of the items with gluten in them and started fresh with gluten-free pantry items like flours, pasta, baking powder, gravy granules and soups. I’ve taken old recipes and adapted them to suit my gluten-free needs and my husband has been exceptionally supportive of the changes. This support is essential for a smooth transition to a gluten-free life.

Taking the next step forward can be a bit daunting but with help from organisations like Coeliac UK, your favourite grocery chain’s free-from section, a bit of label reading and some kitchen re-organisation you can confidently take that step into gluten-free living and hopefully never look back.

1 Comment | Make a comment | Tags: Cafe Bebe, Coeliac, Coeliac Disease, Coeliac Information, Coeliac Resource, Coeliac UK, Gluten Free, Gluten Free Bread Recipe, Gluten-Free Breadmaker Recipe, Gluten-Free Diet, Gluten-Free Resource, Home of the Houseproud, Juvela, Karin Joyce, Morphy Richards, Morphy Richards Gluten-Free Recipes

Teacakes – Gluten-Free Breadmaker Recipe

By Chris Bennett | 01.02.2011 | Posted in Gluten Free Resource, Recipes

Our latest gluten-free breadmaker recipe has been sent to us by one of our coeliac ambassadors, Carol Carpenter. The recipe is for delicious fruit teacakes; check out Carol’s recipe below:

Gluten-Free Teacakes

Ingredients

200ml (8fl oz) cold water

1tbsp vegetable or sunflower oil

1tsp salt

350g (14oz) Juvela gluten-free mix

1tbsp sugar

1tsp easy blend dried yeast (measured from sachet supplied with Mix)

75g (3oz) mixed dried fruit

1tsp mixed spice

To decorate

Icing sugar

Boiled water, cooled

Method

Place the water, oil and salt in the bread pan.
Add the Mix and sprinkle in the sugar and yeast.
Place the bread pan in the breadmaker and select the dough programme, number 6.
Once the mixing blade starts to mix, use a rubber/plastic spatula to incorporate any Mix from the sides of the pan, and then add the mixed dried fruit and the mixed spice.
When the programme has finished, remove the dough with a rubber/plastic spatula and place onto a surface well dusted with mix. The dough will be very sticky at this stage, but as you start to knead the dough lightly for a few minutes it will become smooth in texture and easier to handle.
Divide the dough into about 8 equal portions and shape into rounds. Place on a lightly greased baking tray and leave in a warm place for the dough to prove (that is until the dough has doubled in size) approximately 30 minutes.
Bake in a pre-heated oven approximately 190^o C/375^oF/Gas Mark 5, for 20 minutes until golden brown.
The Teacakes can either be served toasted and buttered, or you could mix a small amount of icing sugar with some cooled boiled water to a soft but not runny paste and use this to decorate the tops of the teacakes.

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Introducing Karin Joyce…

By Chris Bennett | 26.01.2011 | Posted in Gluten Free Resource

At ‘Home of the House Proud’, we’ve recently launched a section of the blog especially for coeliac sufferers. We’re working with two lovely individuals and Juvela to help provide information, advice and recipes (especially fresh bread recipes) for those people out there that have a gluten intolerance. On Monday, we introduced Carol, today, we’d like to introduce you to Karin…

Karin Joyce

My name is Karin Joyce and I am a freelance writer and parent blogger. I am the author of Cafe Bebe, a parenting website where I share my adventures in motherhood, marriage, mealtimes and moi. I am the mother of an energetic and entertaining two year old and the wife of an Englishman who is fully supportive of my coeliac diagnosis. I will be a regular contributor to Morphy Richards ‘Home of the House Proud’ where I will share posts, tips, recipes and reviews.

For the last two years I haven’t been feeling myself. Bloated, uncomfortable and with a belly that could rival a woman who’s six months pregnant, I knew that something was not right. However, even after mentioning it several times to the GP, I never really forced the issue with my GP. I felt embarrassed and just thought that I needed to eat less and exercise more. True, I had put on more than the average amount of weight with my pregnancy and as a result had a significant abdominal separation. I readily dismissed my symptoms as something I just had to deal with.

After encouragement from my husband, I went into the GP in November of 2010 to discuss my abdomen, discomfort and symptoms. I was finally sent for blood tests, however, I was not informed what the blood tests were for. About 2 weeks later I received a letter in the post requesting that I make an appointment with my GP. At that appointment I was informed that my blood tests did indeed confirm that I tested positive for Coeliac disease. The GP was referring me to a consultant and I was scheduled for repeat blood tests. I was thrilled to learn that there was actually something medically wrong with me. It wasn’t all in my head! I started researching coeliac disease to learn more about what was in store for me but was advised to maintain my diet and not to begin a gluten-free diet until I was seen by the consultant.

A few weeks later I saw the consultant who further confirmed the coeliac disease diagnosis. She put me forward for a gastroscopy which occurred on 13 December, 2010. The day of the gastroscopy marked the last day that I consciously ate gluten. I began eating a gluten-free diet the following day and haven’t looked back. Adopting a gluten-free diet and lifestyle is not easy. For me, I felt suddenly deprived of most of the foods that I had enjoyed previously. Pasta, bread and fish & chips were staples in my diet. Despite the fact that they made me feel rubbish, I did thoroughly enjoy them and I went through a bit of grieving and detoxification in the first two weeks of my gluten-free diet.

Those first two weeks were a learning curve for me. Gluten seems to be everywhere! I registered with Coeliac UK, Dietary Specials, Juvela and Glutafin and have appreciated receiving materials, information and product samples. The Free-From sections of local grocery stores have given me a good start on the gluten-free path but I find the prices excessively high. This has encouraged me to re-evaluate my own kitchen and helped me to start cooking and adapting recipes to our gluten-free diet. My biggest challenge is in helping family to understand what I can and can’t eat and finding reasonable choices when dining out.

Perhaps one of the best results of adopting a gluten-free diet and lifestyle is that I have started to make much better food choices, I have begun to feel better physically and my abdomen is not as bloated as it once was. I have conveniently lost 6 pounds in the last 5 weeks and am exercising more. I have found a new energy for understanding and living with coeliac disease and am looking forward to sharing my experiences, tips and recipes with others.

To visit Karin’s blog, click here.

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Pesto Bread – Gluten-Free Breadmaker Recipe

By Chris Bennett | 24.01.2011 | Posted in Gluten Free Resource, Kitchen, Recipes

Last week, we announced that we’ve launched a section of ‘Home of the House Proud‘ specifically for coeliac sufferers.

Every week, we’re going to provide a whole host of information for people with a gluten intolerance. We work very closely with Juvela to help us develop fresh bread recipes for our range of breadmakers. Carol Carpenter is a coeliac sufferer and runs a support group in North Wales; we’re working with Carol to provide you with a whole host of information to help you deal with the condition. Carol has very kindly sent us a delicious gluten-free pesto bread recipe – why not try it out and let us know what you think?

Gluten-Free Pesto Bread

Ingredients

Approx. 300ml (12fl oz) tepid water

2tbsp vegetable or sunflower oil

1tsp salt

350g (14oz) Juvela gluten-free mix

1tsp sugar

2tsp easy blend dried yeast (measured from sachet supplied with Mix)

100g (4oz) red or green gluten-free pesto

Method

Place the water, oil and salt in the bread pan. Add the Mix and sprinkle in the sugar followed by the yeast. Place the bread pan in the breadmaker and select the gluten-free programme, number 10
Once the mixing blade starts to mix, use a rubber/plastic spatula to incorporate any Mix from the sides of the pan, and then add the pesto
Once the bread has finished take care removing the paddle from the bottom of the loaf as it will be hot
Leave the bread to cool for at least a couple of hours before slicing it. Once sliced and cold, you can put it into a freezer bag, seal and label

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Your Gluten-Free Resource…

By Chris Bennett | 20.01.2011 | Posted in Gluten Free Resource, Kitchen, Recipes

We’re delighted to announce that as from today, we’re going to start to post a whole raft of information specifically for coeliac sufferers, individuals with gluten intolerance.

What is Coeliac Disease?

Coeliac disease (pronounced see-lee-ak, and sometimes spelt ‘celiac’) is often spoken about in terms of food allergies and food intolerances but is in fact an auto-immune disease.

Gluten is a protein found in wheat, rye, barley. Eating foods containing gluten has a life-long damaging effect on the bowel. There is no miracle cure for coeliac disease. The treatment is a gluten-free diet for life.

Many people visiting their GP with unexplained symptoms may initially be diagnosed with “irritable bowel syndrome” (IBS) before further investigations reveal they are suffering from coeliac disease.

Experts researching the condition believe that the disease may affect as many as one person in every 100 with the majority of those undiagnosed.

The reason for us creating a section on ‘Home of the House Proud’ for coeliac sufferers is that we recognise that our range of breadmakers are great products for coeliac sufferers to use to create their own fresh loaves at home using gluten-free flour. We work closely with Juvela to help us gain a better understanding of the condition (the information above is taken from their website) and to develop bread recipes using their flour in our machines – a perfect combination!

‘Home of the House Proud’ is working with a couple of coeliac sufferers to help us develop recipes to share with you as well as their advice and experiences. The first person that we’d like to introduce to you is Carol Carpenter.

Hello, my name’s Carol. I was diagnosed with Coeliac Disease in 1981 and have been on a gluten-free diet ever since as well as being involved with my local Coeliac Group.

Being a coeliac means I cannot eat anything that contains wheat, rye or barley. I love cooking and baking and am always trying out new ideas and converting ordinary recipes into gluten-free ones so that I can enjoy them with my family.

So, I have been using my Morphy Richards breadmaker and Juvela gluten-free mixes to make some delicious gluten-free breads, see recipes below:

Basic Recipe

Approx. 300ml (12fl oz) tepid water
2tbsp vegetable or sunflower oil
1tsp salt
350g (14oz) Juvela gluten-free mix
1tsp sugar
2tsp easy blend dried yeast (measured from sachet supplied with Mix)

NB: If using the Juvela gluten-free fibre mix increase the water by approximately 25ml (1fl oz) to ensure a smooth dough.

Method

Place the water, oil and salt in the bread pan. Add the Mix and sprinkle in the sugar followed by the yeast

Place the bread pan in the breadmaker and select programme number 10

Once the mixing blade starts to mix, use a rubber/plastic spatula to incorporate any Mix from the sides of the pan

When the programme has finished remove from the pan, but be very careful as it will be extremely hot. The mixing blade may stay in the loaf, which is normal, so do take care when removing it. I find it’s better to leave the loaf to cool for 2 or 3 hours before trying to slice it (that’s if you can resist cutting the end crust off and eating it warm spread with a little butter!)

I then slice the loaf and place it in a plastic freezer bag before freezing – then you can just takeout the number of slices you need. Alternatively, the loaf will stay fresh for up to 4 days if wrapped well and stored in a cool, dry place.

To make a smaller or larger loaf, follow the basic recipe above and adjust the ingredients as follows:

Small Loaf (1lb)

Approx. 225ml (9fl oz) tepid water
1tbsp vegetable or sunflower oil
1tsp salt
275g (11oz) Juvela gluten-free mix
1 level tsp sugar and
1½ level tsp dried yeast

NB: If using the Juvela gluten-free fibre mix, increase the water by approximately 25ml (1fl oz) to ensure a smooth dough.

Large Loaf (2lb)

Approx. 400ml (16fl oz) tepid water
2tbsp vegetable or sunflower oil
1½tsp salt, 500g packet Juvela gluten-free mix
1½ tsp sugar
2 tsp dried yeast

NB: If using the JUVELA Gluten-Free Fibre Mix, increase the the water by approximately 50ml (2fl oz) to ensure a smooth dough.

Savoury Variations

Try some of these tasty savoury alternatives to the basic recipe. If your instruction manual doesn’t indicate when to add extra ingredients you can add them once the breadmaker has started mixing the basic ingredients.

Olive and Herb

Add 75g (3oz) chopped olives and 2tsp mixed dried herbs. This makes a really delicious savoury bread.

Milk

Substitute all water (approx. 300ml/12fl oz) with milk. This makes the texture a little bit firmer in structure.

I will continue to make some more variations and keep you informed as to progress.