Silly Yak ready to roll gluten free pastry review

Today I decided to put Silly Yak pastry to the test.

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I started with a favourite, something I haven’t made for a while ,sausage rolls. The chilled pastry proved easy to use. I gave the surface a dusting of gluten free flour and unpacked the silly yak ready to roll pastry. I decided to use cling film on the pastry to stop it sticking

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The pastry rolled out easily, I then used some delicious Black Farmer sausages for the filling. I just opened up one end of the sausage and squeezed out the sausage meat on to the pastry.

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I sealed the pastry together with water and cut to size, Then I brushed the sausage rolls with beaten egg and popped in a pre heated hot oven 200c for 25mins.

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I was pleased with the results. The appearance was good and the taste delicious.

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The pastry was perfect.

With the remainder of the ready to roll pastry I decided to make a Tarte Tatin something I’ve only made once before. I used a Mary Berry recipe replacing refined sugar with coconut sugar and was very pleased with the result.

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Firstly I made the sticky sauce the added the sliced apple and finally the pastry top.

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Once again the Tarte Tatin went in the hot oven for 25mins

IMG_9816Again perfect pastry, with very little effort on my part and perfect dessert.

IMG_9823Once turned over you could see the fabulous sticky sauce and the perfectly cooked apples. Will now add this to my list of puddings.

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The only disappointment for me is that the pastry is not made using butter. I assume to make the pastry vegetarian, margarine is used. This is something I hate. really not a healthy choice. Maybe Silly Yak would consider making an all butter version too? I know I and many others would be keen to buy it. Sadly I am not likely to buy this version again even though it has made fantastic pastry.

The pastry is available from Tesco stores here is the list  > Tesco stockists or Tesco online £1.75 for 400g

find it in the chilled section

I would be interested to know your thoughts too, as I’m sure would Silly Yak

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Follow them on Facebook Silly yak and on Twitter @sillyyakfoods

or leave a message below

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I’m off to make a gluten free Chicken pie and apple turnovers using more of the Silly Yak pastry, second post to follow

Happy baking!

click here for Silly yak review part 2 

Do you feel uncomfortable and bloated or have other unexplained symptoms after eating Gluten?

Today sees the start of Coeliac awareness week. 1 in 100 people have Coeliac disease , but only about 15% have been properly diagnosed. That are a lot of people with unexplained symptoms. If you or a member of your family is one of them, make an appointment today!

Now this is a subject I am passionate about as I have many of the symptoms of the disease, but cannot be tested properly as I have not eaten gluten for 5 years. My Gastro specialist said I had a ‘classic Coeliac history’, But he and I were not happy for me to attempt to put gluten back in my diet as my symptoms were so severe. I am still anaemic and on iron tablets and am slightly under weight. When I am ‘glutened’ the weight just falls off me.

I remember having symptoms from the age of about 12 when we moved home to a new area and I had to change schools etc. It was a very stressful time for me.

When I do accidentally eat gluten through cross contamination I become very ill and the symptoms last for many weeks. I will probably never have a definite diagnoses. But I will now always follow a gluten free diet.

I recently however have been diagnosed with Crohns disease an inflammatory bowel disease ( after an endoscopy and colonoscopy ) but recognise less of the symptoms of this disease in me.

From what I understand Gluten comes from the Latin Gluten “glue”  a mixture of two proteins gliadin and glutenin found in cereal grains wheat inc spelt also barley and rye, and oats through cross contamination.

Some Coeliacs are intolerant to all oats even gluten free oats.

Gluten is found in flour, bread, pastry, biscuits,cakes, cereals, many pre prepared meals and hidden in so many other things including drinks. Always check labels.

I feel very strongly that if you are suffering from any of the following symptoms ( list taken from Coeliac UK website ) Don’t take Gluten out of your diet  make an appointment with your GP , to rule out Coeliac disease

Severe or occasional diarrhoea, bloating, recurrent stomach pains, cramping, constipation, sickness, loss of appetite, weight loss, nausea, Excessive wind

Tiredness and or head aches,  Brain fog ( not feeling sharp )

Tooth enamel problems

Joint and or bone pain

Skin rash (dermatitis herpetiformis )

Anaemia

Mouth ulcers

Repeated miscarriages

Nerve problems such as ataxia ( poor muscle coordination ) and neuropathy ( numbness and tingling in hands and feet )

Iron, vitamin B12 or Folic acid deficiency

Hair loss

Infertility

Depression, Anxiety, Mood swings

Liver abnormalities

Amennorrhoea ( lack of periods in women  )

Coeliac Disease is a life long autoimmune disease causing damage to the lining of the small intestine. Causing a range of mild to severe symptoms.

 

From my own experience many years ago I had severe tiredness, brain fog, weight loss, anaemia, stomach cramps, nausea, joint pain and later fertility problems I was told I had IBS and given no advice.

Removing Gluten and other food intolerances from my diet has made an enormous difference to my health.

These days you should be given a simple blood test by your GP to check for antibodies, these can indicate Coeliac disease Do not remove Gluten from your diet

You will then be referred to a Gastroenterologist for a gut biopsy Continue to eat Gluten

For me, this process took 30 years! Fortunately things have moved on and GP’s are far more aware of symptoms.

I found that keeping a food, drink and symptoms diary helped me to find out what was causing my problems. It also could be useful to show your Doctor.

It would also be good for Coeliacs and those with Inflammatory bowel disease who continue to have some symptoms after gluten is removed. I for example am intolerant to yeast ( vinegar, wine ) onions , garlic and  paprika. These now give me similar symptoms.

Here is a printable food and symptoms sheet for you to print off

Remember to write everything done on your sheet including snacks and drinks

 

Click on link and print PDF

food and symptoms diary <

 

More information about Coeliac disease twitter @coeliac_uk

Coeliac UK

Website coeliac.org.uk

I also found out a lot of information about the disease following fellow Coeliacs on Twitter

follow me @nels3 Gluten free Helen

I am currently finding out more about ‘Leaky Gut’ Intestinal permeability Which seems to be linked with Coeliac disease , Crohns disease, Colitis etc

I try to avoid all grains and refined sugar to help heal my gut as well as taking good bacteria.

Follow Specific carbohydrate diet – @scdlifestyle

Follow Dr Josh Axe on Facebook 

draxe.com website

 

 

 

Lemon and poppy seed grain free Muffins

Inspired by grain free cake and muffin recipes I decided to have a go at making some lemon and poppy seed muffins. Here are the results

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Bouncy light texture with a medium sweet lemony taste, well worth giving them a try, We love them!

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Lemon and Poppy seed Muffins-

1/2 cup coconut flour

1/4 tsp bicarbonate of soda

1/4 tsp salt

4 large beaten eggs

1/2 tsp poppy seeds

1/4 cup of non dairy milk I used Koko dairy free but almond milk would work well too

1/2 cup raw honey

zest of 2 lemons

Topping –

2 tbsp lemon juice

1 tsp raw honey

2 tsp coconut oil ( I used Lucy bee raw organic coconut oil )

Method-

Pre heat oven 175oC

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Mix dry ingredients together

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Mix wet ingredients together

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pour the wet ingredients into the dry and mix well together

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remove all lumps

spoon into muffin cases ( I used some new muffin cases with foil insides, they were fab! no sticking  )

mix the topping together and spoon on to the top of the muffins

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any remaining juice can be used when the muffins come out of the oven for extra lemony taste.

pop in a pre heated oven for 20-25 mins ( mine took about 23mins )

cool on wire cooling rack and drizzle with remaining juice

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Enjoy warm or cold

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Happy Baking!

 

 

 

 

Review of The Gluten Free Kitchen, North Yorkshire

The Gluten Free Kitchen is a bakery and shop selling in store and online. They also have a selection of products available in a number of Waitrose and Booths supermarkets and some National trust properties.

Chef Sue Powell and business partner David Fleming have been producing home baked gluten free products since 2005. The business is based in Leyburn, North Yorkshire. Products include ready to roll pastry, cakes muffins , savoury tarts, crumbles, bread etc

you can visit their website here to see more of their products www.glutenfreefood.info

Sue from The Gluten Free Kitchen asked if I would like to review their products, I was very happy to do so and I was sent a parcel containing a lovely selection of their products. I was very impressed by the packaging and chill pack inside the cold box. Everything had stayed perfectly fresh.

I also like their product packaging and leaflet very professional.

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My family of 5 gluten eaters who mainly eat gluten free helped me test all the products today. They had a great time!

Coffee and walnut muffin – gluten and dairy free £2.05 A good size muffin with a lovely coffee flavour.  Moist cake with a delicious frosting.

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Bakewell tart – £2.00 gluten and dairy free . A big favourite with us all. Very good pastry, even better than the ready rolled pastry. A good size tart easily shared.

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Apple crumble –  gluten, dairy and egg free £2.29 nice apple filling with a good crumble top, some thought the crumble had a slight floury taste. But overall good. Perfect for one.

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Lemon drizzle pudding – £2.29 A sharp lemon flavoured individual sponge, moist pudding easy to warm in microwave. very nice

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Ready roll pastry –  gluten and dairy free £2.25 was easy to use, rolled out well and cooked nicely. I made a chicken pie topped with the pastry. Rather broke up when cut into slices and some felt it left a slightly floury taste in the mouth. Overall all felt if you couldn’t eat regular pastry this would be a very good alternative. A convenient product easily stored in the freezer ready for use.

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homemade Chicken pie

Carrot cake muffin – £2.05 A moist cake with large pieces of walnut inside and delicious frosting , a little crumbly.

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Chocolate cake muffin – £2.05 gluten , dairy and egg free.  A big favourite with my tasters. One saying it was the best chocolate cake he had tasted! good strong chocolate flavour and a scrummy chocolate topping.

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Goats cheese and red onion tart – still to be reviewed . looks delicious

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The gluten free bread from The gluten free Kitchen is also dairy soya and egg free. There is an oven crust loaf, white rolls , seeded loaf and seeded rolls which have added sunflower and flax seeds.

If you live in North Yorkshire or will be holidaying in this beautiful area of the UK. It is well worth taking a trip to Leyburn and dropping into the shop and bakery for some gluten fee and dairy free homemade baked goodies. I would love to hear your views!

Dont forget you can order online too. Minimum order is £20, delivery charges are on the website.

We really should support our local gluten free bakeries and shops who produce virtually homemade products far superior to the mass produced products filling our supermarket shelves.

you can follow @glutenfreeGFK on Twitter

on Facebook The Gluten Free Kitchen

I would love to see some grain free and refined sugar free products added to the range possibly in the future.

These products were sent to me free of charge but this hasn’t effected my impartiality.

Gluten free rough puff pastry Sausage rolls

Since living gluten free I have really missed devouring a delicious buttery sausage roll. Today I had a go at making some gluten free sausage rolls using rough puff pastry.

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recipe-

250g gluten free plain flour

200g cold butter

1 tsp salt

1tsp Isabels’s baking fix (optional )

up to 125ml of ice cold water ( I used about 50 ml )

gluten free sausages ( I used M&S Cumberland sausages )

beaten egg

method-

mix flour, salt and baking fix together

put in a bowl or on a marble surface, make a well in the centre

cube cold butter, put into well

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using your fingers start blending the fat and flour together

eventually the flour and butter will be mixed together but it will continue to have some pieces of butter showing

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add a little water at a time and bring together with your hand

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pop the dough into a bag and rest in fridge for 15mins

lightly flour surface, roll out dough into a rectangle

touch the pastry as little as possible

fold the bottom third of the pastry up, then the top third down to make a block

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turn the pastry so the open edge is facing right, like a book

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roll out again and repeat folds

4 times in all

best to chill after 2 folds (10 mins in the fridge should be fine )

Pre heat oven 200c

roll pastry out to a rectangle then cut in half to make two long narrow rectangles

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open sausages and squeeze the sausage meat on to the centre of the pastry

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brush beaten egg down both sides of pastry and fold the pastry over the sausage meat

cut into individual sausage rolls, put on baking tray add brush with egg

chill in fridge for 10mins

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bake in hot oven for 25-30mins

Delicious warm or cold

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I’m quite happy with my first attempt at sausage rolls, definitely buttery and flaky.

Top tip – avoid over heating the pastry. Keep the kitchen as cool as possible. Avoid over chilling the pastry in the fridge 10 mins or so is fine.

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Happy gluten free Baking!

Gluten free Gougères , bite size savoury choux buns

Its The Great British Bake Off again tonight, and the Signature challenge is to make 3 types of canapé including one made using choux pastry.

I thought this would be a good opportunity to have a go at making a gluten free version of savoury choux bun called Gougères.

You start by making choux pastry similar to the one I made in a previous post for chocolate profiteroles.

Recipe-

125ml water

40g butter

a few turns of freshly ground black pepper or a pinch of chilli

70g gluten free plain flour

2 large eggs

1/2 tbsp freshly chopped herbs I used parsley and basil

90g grated cheese I used Gruyere and parmesan

Pre heat oven to 220oC

Put water and cubed butter into saucepan with salt and pepper, melt butter

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Once the butter has melted simmer and dump in the flour and stir vigorously until the mixture pulls away from the sides and forms a smooth ball. remove from heat.

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leave to cool and rest for 2 mins

Then add beaten eggs gradually, beat well to remove all the lumps. this can take a while!

Add grated cheese and herbs mix well.

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Use two spoon to place each bun on the lined baking tray evenly spaced apart.

grate some parmesan cheese on top.

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Put in hot oven for 10mins at 220oC then turn down to 190oC for a further 20 mins

They should be lovely and golden brown.

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Perfect served warm

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Looking forward to seeing the far better versions of savoury choux buns on The Great British Bake Off later this evening, BBC2 8pm

gluten free fruity cinnamon bread

Its Tuesday so it must be The Great British Bake off ! Now tonights theme is Sweet dough which is a tough one for me. As well as being intolerant to gluten I also can’t tolerate Yeast. This makes dough making tricky.

I decided to have a play around with the batter bread recipe on my blog and make a sweet version without using sugar. I just add a little honey.

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Firstly I put 8 oz of Gluten free SR flour in a bowl with 1 tsp of cinnamon, 1 grated eating apple and 4 oz of sultanas that I had soaked in tea earlier. I also added a tsp of Gf baking fix from Isabel’s naturally free from. This gives an airy texture. ( made from cassava starch)

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To this I added 3 whisked eggs and a 7 fl oz mix of melted coconut oil ( I used Lucy bee coconut oil ) and milk about half and half.

I mixed together the sweet batter with a whisk.

Poured half the batter into a greased baking tray and drizzled a mix of honey and cinnamon and mixed spice all over. Then I spread the rest of the batter on top and added more of the honey spice mix ( 2tsp honey 1/2 tsp cinnamon and a sprinkle of mixed spice) you can play around with this mix and add what you like.

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This is baked in a pre heated oven 200 c for 15 mins

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Once of the wire rack, drizzle on any extra honey and cinnamon that is left.

Delicious warm straight out of the oven or cooled with unsalted butter and a little extra honey or jam.

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It has a lovely bouncy , light texture. The sultanas add a slight sweetness but this is not an overly sweet bread. You could add a little sugar to the batter mix but I think it is unnecessary.

I think I would add more sultanas next time and possibly a little more cinnamon.

Happy inventing!

Review of rawLicious raw crackers

At first sight these crackers don’t look the most appealing , but I was pleasantly surprised at how nice they tasted. Jam packed with organic seeds, vegetables and herbs and no grains. They are perfect for a gluten free diet.

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The crackers are also vegan and dairy free and have no added sugars. rawLicious crackers are available in 5 varieties from Natures health box

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I enjoyed mine topped with egg, butter and cress. The crackers are not crunchy, they have a slightly chewy texture, very nice.

The cost of these crackers is £5.49 per box.

Disclaimer- This is an unpaid review, I was sent this product to try and have chosen to review them.

Natures health box 

Twitter – @NaturesHBox

Review of Nutty Cranberry Maple Muesli from Bakery on Main

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Nutty cranberry maple Muesli is a delicious sweet breakfast choice from Bakery on main available from Natures health box an online company with a large gluten free selection.

I would describe this more as a crunchy granola or cereal. Made with corn and rice.  It has a lovely maple syrup flavour and nutty golden clusters of sesame, sunflower and flax seeds and little cranberries. It was delicious with greek yoghurt and blueberries and was very good on its on when I had the munchies.

Natures health box has a choice of 7 different Bakery on main breakfast cereals and granola. The cost of these is £4.09 per bag

I have noticed the new packs are called Granola as opposed to muesli.

Disclaimer – This is an unpaid review, I was sent this product to try and I have chosen to review it.

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I can recommend this breakfast cereal and would definitely buy it.

Natures health box is on Twitter – @NaturesHBox

Facebook – Natures healthbox

Homemade gluten free Bakewell Tart

It’s Tuesday so it must be baking day! It’s The Great British Bake off again tonight and the programme can’t be watched without having something to munch, preferably baked goods.

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Today I thought I would have a go at a bakewell tart as i’ve never made one before.

I used a Doves flour recipe available here.  But used just slightly less jam.

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Firstly I made some short crust pastry 100g Doves farm plain flour and 50g unsalted butter.

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I chilled the pastry for 15mins before rolling out between cling film.

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It doesn’t have to be perfect. Then I spread raspberry jam across the base.

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Next I whisked the eggs and sugar together until fluffy, I added a little almond essence. Then added the ground almonds and gluten free self raising flour.

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and poured the mixture into the pie dish. Finally sprinkling flaked almonds on top.

Bake for 35 mins until golden.

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I served mine with clotted cream but custard would be great too.

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Really simple to make. Tasted delicious and not too sweet.

Happy Baking!