THE WHISKY ISSUE B O O K G I V E AWAY THE SOUTH AFRICAN GLUTEN-FREE COOKBOOK
GLUTENs
maximu B BELOW: There’s help at hand in the shape of The South African Gluten-free Cookbook which conveniently presents 100 recipes – all tried and tested
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eing gluten or lactose intolerant has become quite trendy in the last few years. While large parts of the population have become hyper-vigilant about the amount of carbohydrates they eat, many are unaware of the role that gluten can play. Gluten is a protein found in wheat and grains or cereals which makes dough elastic and springy. “Gluten helps foods maintain their shape, acting as a glue that holds food together,” is the way that the Coeliac organisation website states it. People afflicted with Coeliac disease – a genuine intolerance for gluten which causes inflammation
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EATING HEALTHILY IS IMPORTANT. FIVE FRUIT AND VEG A DAY, AND ALL THAT… GLUTEN IS ONE OF THOSE THINGS WHICH IS FOUND IN A LOT OF FOODS AND WHICH CAN MAKE PEOPLES’ LIVE MISERABLE – ASK ANYONE SUFFERING FROM COELIAC DISEASE. of the bowel and intestine and massive discomfort and bloating – have battled for years not only to find products missing this ingredient but also to find recipes. There’s help at hand in the shape of The South African Gluten-free Cookbook which conveniently presents 100 recipes – all tried and tested – which will make life so much easier for Coeliacs. One of the most important elements of managing Coeliac disease is knowing which foods contain gluten and which alternative source will give the best results when cooking. This book discusses the various types of flours as well as providing a great gluten-free flour mix which is then used as the basis of many recipes between its pages. And it’s not just baking: There are fantastic cauliflower, quinoa and kale options with salmon, pesto and Asian-inspired chicken dishes. It also doesn’t mean that life needs to be boring or devoid of any pleasure or baked goods. Coeliacs can enjoy freshly-baked – gloriously gluten-free! – waffles, mince pies, Yorkshire pudding and pumpkin fritters as well as breads and quiches galore.
GLUTEN-FREE FLOUR MIX
500 g white rice flour 350 g brown rice flour 200 g potato flour/ starch 150 g tapioca flour/ starch 50 ml (30 g) fat-free milk powder 10 ml xanthan gum Combine all the ingredients in a bowl and use a wire whisk to blend well. Store in an airtight container and use as necessary. NOTES We use the gluten-free flour mix in many recipes in this book. Where ‘gluten-free flour mix’ is specified, the recipe has been tested using this mix. When calculating quantities, remember that 150 g flour equals 250 ml or 1 cup. To make self-raising flour, add 5 ml glutenfree baking powder for every 250 ml of flour called for.
