This month I am featured in Gluten Free Heaven magazine. They invite contributions from readers so I thought I would send mine over. I was surprised but delighted to discover they wanted to run it.
Here’s a few images.
It’s a great magazine. Not cheap at £4.99 but it is packed full of recipes, food reviews and advice to definitely one you would keep and refer back to whenever you are looking for some culinary inspiration.
Pancakes are popular in this house and we eat them regularly – usually at weekends. When I first started this blog I decided to try and find a gluten free and dairy free recipe for Zac so he wouldn’t miss out on Shrove Tuesday – and would have more options for breakfast. I found one for crepe style pancakes and one for Scotch pancakes or American style pancakes. Sophia has always loved both but it was only very recently that we managed to get Zac to try them and now he loves them too.
So it was no great surprise that they asked me to make them pancakes for breakfast today. They announced they would like ‘flipping’ pancakes, so I made the crepe style. Zac has his with golden syrup and sometimes his dairy free chocolate spread. It is really delicious – a hazelnut spread, mixed with cocoa and far too much sugar and oil, but he only has it once in a while.
Of all the ‘food celebrations’ I find Chinese New Year one of the easiest to ‘do’ dairy and gluten free. Traditional Chinese cookery is dairy free by nature. And until relatively recently gluten containing grains were scarcely found or used – as rice and rice noodles are the main staples.
The one key ingredient you do need to buy ‘free from’ is soy sauce. Due to the manufacturing process this is not a naturally gluten free product – but tamari soy is. Kikkoman make one that is relatively easy to get hold of. I get it from Ocado but I have seen it in Sainsbury’s (Free From section) along with a couple of other brands.