❤ LOVE LOCAL ❤
stuck together with less than sustainable things such as palm oil, and not at all organic! It’s just part of the debates we regularly have about what makes it to our shelves and what doesn’t.” Lucy explains. Sarah Carter of the gluten free blog
Wuthering Bites has also noticed an increase in the number of alternatives available. “There are defi nitely lots more gluten free convenience products that have come to the scene since I started blogging, I would dream of bagels and pop tart toasties and now I can easily pick these up - if I ever feel the need to indulge,” Sarah explains. Sarah, who suff ers from IBS, set up the blog in 2012 initially to write down her own experiments with gluten free cooking. Since then the blog has developed and now includes a ‘Gluten Free Bristol’ section, detailing restaurants that support gluten free off erings. What advice would Sarah give to people following a gluten free diet when it comes to eating out?
“At the end of the day, you are
responsible for what you eat when you are out and about and if you do see gluten free on a menu, it’s always best, for peace of mind, to question the waiter or manager on their knowledge of cross contamination. If possible, do so in advance of your visit so that you can completely enjoy yourself when out eating with your friends or family. Asking fellow coeliacs and gluten free diners on social media can also give you comfort in fi nding the right places to go.” When it comes to cooking at home,
there are hundreds of ‘free from’ recipes available, here are just a few to get you started…
CORNBREAD
Traditionally made from ground corn, leavened with baking powder and fried in a deep skillet, cornbread hails from America where it has long been a staple accompaniment to any meal. This particular version is baked in a tin and uses corn in the guise of polenta, with creamed corn acting in place of eggs to help bind the mixture together.
Serves 8
❤ 300ml rice milk ❤ 2 tbsp lemon juice ❤ 125g gluten-free plain fl our (ideally
38 | THE WEST COUNTRY FOODLOVER
“Asking fellow coeliacs and gluten free diners on social media can also give you comfort in fi nding the right places to go”
Doves Farm)
❤ 4 tsp gluten-free baking powder ❤ 175g polenta or cornmeal ❤ 1 tbsp golden caster sugar ❤ Half tsp sea salt fl akes, plus extra for sprinkling
❤ 6 heaped tbsp creamed corn ❤ 4 tbsp olive oil, plus extra for greasing ❤ Quarter tsp chilli fl akes (optional)
Equipment You will need an 18cm square baking tin for this recipe
1 In a jug or bowl, whisk together the rice milk and lemon juice and then set aside for 5 minutes so that the lemon can sour the milk.
2 Preheat the oven to 200C (400F), gas mark 3 6, and generously grease the baking tin
with olive oil.
4 Sift the fl our and baking powder into a large mixing bowl, then add the polenta (or cornmeal), sugar and salt and mix in. Pour in the soured milk, add the creamed corn and the olive oil and stir together until combined.
5 Pour the cornbread batter into the prepared baking tin, sprinkle over the chilli fl akes (if using) and a little extra sea salt and place in the oven to bake for 25–30 minutes or until fi rm to a light touch and slightly cracked on top. Leave the cornbread in its tin for 5 minutes before turning out and cutting into triangles (if serving warm) or leaving it to cool on a wire rack (if serving at room temperature).
Free-From Food For Family & Friends, publisher: HarperCollins
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