you might not be officially diagnosed with coeliac disease, but if you suffer symptoms such as bloating, stomach cramps and fatigue, you could be part of the ten percent that have a glutenintolerance.
Living gluten-free means more than just saying “no” to a slice of cake whilst watching The Great British Bake Off; gluten, a protein found in wheat, barley and rye, can also be found in products that you might not even consider, such as soups, salad dressings and beer.
Checking food labels is essential for anyone serious about going glutenfree. The good news is that health stores and supermarkets provide an everincreasing range of substitutes (look to M&S for extensive gluten-free Christmas treats) and whilst the diet once made eating out difficult, now many restaurants recognise the demand for gluten-free food – even Pizza Express!
Whether people are jumping on the bandwagon because they want to lose weight, suspect they might be intolerant or are genuinely coeliac, going gluten-free does seem to be all the rage.
Still, for many the digestive implications of eating gluten are serious, and although it is estimated that one per cent of the UK population live with coeliac disease, this often goes undiagnosed.
So, if your symptoms are particularly severe it could be worth seeking out an allergy test – and even if you are not strictly allergic, eliminating gluten could be a step towards determining the culprit.
Five years ago I was experiencing the symptoms mentioned, and although I was not diagnosed as coeliac, it became clear that wheat was the trigger. Whilst there is no diagnostic test for a gluten intolerance, I decided to cut it out.
I noticed a dramatic improvement, both mentally and physically, and although it can be hard to resist certain things, often the gluten-free alternative is just as tasty!
GLUTEN FREE CHOCOLATE ROULADE RECIPE
CHOCOLATE SPONGE
• 175g dark chocolate
• 175g caster sugar
• 6 eggs, separated
• Pinch of salt
• 2 tbsp cocoa powder
– Melt the chocolate
– Line and grease 13”x9” baking tray
– Pre-heat oven to 180°C
– Whisk egg whites and salt into stiff peaks
– Add half the caster sugar and beat until combined
– In a separate bowl, whisk the egg yolks and remaining sugar until trebled in size
– Add the melted chocolate to the egg yolk mix and combine gently
– Slowly fold together your egg white and yolk mixtures
– Fold in cocoa powder
– Pour mixture into baking tray and level
– Bake for 20 minutes until just firm – Remove sponge from oven and flip onto a piece of baking paper, then roll your sponge and paper together into a roulade shape
– Leave to cool whilst you prepare your icing
CHOCOLATE CREAM ICING
• 100g plain chocolate
• 150g milk chocolate
• 100g double cream
• 100g icing sugar
– Melt the chocolate, cool slightly and stir in cream
– Beat in icing sugar
– Unroll your sponge, remove baking paper and spread with half of the icing before quickly re-rolling
– Spread remaining icing onto outside of roll, leave for 15 minutes
– Drag a fork over roll for bark effect, dust with icing sugar and enjoy!
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