Gluten free bread - Beyond Bread

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I'm forever on the hunt for the best gluten free bread. Now don't get me wrong - gluten free bread has come a LONG way over the past 17 years. I can remember when I first switched to the gluten free life, the bread my mum got for me (the only type on the market at the time) was rock hard and you had to use some serious muscle to cut it. It was a running joke in our house that the bread was hard enough to knock someone out with it - better than nothing though.

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I tried the sourdough from Beyond Bread - a completely gluten free cafe/bakery. I loved how it was in a circular shape like a sourdough you would buy at normal gourmet bakery. It was crunchy and crisp on the outside but soft and sour on the inside - absolutely delicious toasted. It may not be exactly like the real deal but its pretty damn close!! I just wish the loaf was bigger - a typical #GF problem.

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I topped my toasted sourdough with a spread of pesto, avocado slices, roasted vine tomatoes and soft goats cheese. 

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If you are in London, I would definitely check this Beyond Bread out. Find out more here


Brunch @Duck and Waffle

My mum was visiting from New Zealand so I took her to Duck & Waffle for breakfast last week (it was my first time for breaky there too). Absolutely amazed that they could do the famous Duck & Waffle breakfast gluten and dairy free. The waffle was light and fluffy topped with a crispy leg confit, fried duck egg and drizzled with lots of maple syrup - cooked to perfection. 

An incredible breakfast with a stunning view of London - definitely a must visit if you are in London town or looking for a special treat.

Check out the breakfast menu here

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Duck and waffle view

Veggie Fried Rice

Veggie Fried Rice

This veggie packed dish is great to make on a Sunday - ready for lunches during the week.  

What you need:

Tofu & Marinade

280g firm tofu, cut into small cubes

1 tbsp gluten free soy sauce 

2 tsp sesame seeds

1 tsp chilli sauce

1/2 tsp sesame oil

1/4 tsp grated ginger

Rest of Ingredients:

1 tsp sesame oil

1 1/2 tbsp chopped chives

1/4 tsp grated ginger

1 small chilli finely chopped

280g broccolini, sliced

1 red capsicum, thinly sliced

2/4  (1/2 ) cup peas* 

1 packet of pre-cooked brown rice, 250g

3 tbsp gluten free soy sauce

Juice of 1 lime

1-2 tsp chilli sauce

What to do:

Serves 3-4

Combine marinade ingredients in snap lock bag and mix tofu in so its all covered. Place in fridge for at least 4 hours

Heat pan – fry tofu for a couple of minutes each side or until golden brown. Remove from pan, set aside

In the pan, combine oil, chives, ginger and chilli and cook until soften

Add broccolini and capsicum and stir fry over a medium-high heat for 3-5 minutes. 

Add peas and rice and stir fry together for 3 minutes.

Add gluten free soy, lime juice and extra chilli sauce (optional). Toss until well combined.

Add tofu and gently mix together

Serve with a sprinkle of toasted sesame seeds

Veggie Fried Rice

* serving sizes of green peas need to be limited to keep the meal FODMAP friendly (1/8 cup is considered moderate in FODMAP’s per Monash University Low FODMAP app. Adjust serving sizes to suit your individual needs. An alternative substitute would be green beans chopped into 1cm pieces.

Banana Raspberry Muffins

Raspberry Banana Muffins

As most of you are aware, I generally avoid high lactose foods as it’s a FODMAP trigger for me. However, I was interested to try a2 Milk™ (cows’ milk with a difference) after discovering many people with IBS don’t suffer any of their usual symptoms after drinking it.

I was a bit nervous at first but I tried a little and found I didn’t have any symptoms so tried some more and I seemed to tolerate it well.

So to celebrate WORLD MILK DAY, I’ve created this muffin recipe in collaboration with a2 Milk™!

Who doesn’t love a fresh muffin straight from the oven? 

These muffins are full of juicy raspberries, naturally sweetened with ripe bananas and added sweetness from pure maple syrup – and is completely free from the A1 protein found in regular cows’ milk, which many people struggle to digest.

Raspberry Banana Muffins

What is a2 Milk™?

a2 Milk™ is a healthy cows’ milk with a difference. It’s gentle on tummies, easy to digest and less likely to trigger symptoms often associated with lactose intolerance and Irritable Bowel Syndrome (IBS). It’s free from the A1 protein, which can often cause digestive problems that can sometimes be misdiagnosed as lactose intolerance.*

Cows’ milk and dairy are often the first thing blamed for digestive disorders and with 1 in 5 Brits suffering from issues digesting dairy and 15% of UK adults experiencing the uncomfortable and often embarrassing symptoms of IBS, this could be welcome news.

Most recently following new guidelines from the British Dietetic Association (BDA) which recognised the difference in milk proteins and their effects on IBS, London-based The Functional Gut Clinic assessed a number of their patients in a cows’ milk challenge.

While many had given up dairy thinking it was an intolerance to lactose (the sugar in milk) which triggered their IBS symptoms, it transpired in this challenge that for some patients the issues lay with the A1 protein. A switch to drinking a2 Milk™ instead caused no digestive difficulties in most patients (source: The Functional Gut Clinic, 2016).

Some more exciting news is that Sainsbury’s is now adding semi-skimmed a2 Milk™ into even more of its stores and will now stock whole a2 Milk™ - so the whole family can enjoy real cows’ milk again.

Check out to find your nearest stockist or more information about a2 Milk™.

*Before changing your diet or re-introducing foods please consult your health care professional.

What you need

Dry Ingredients

1 ½ cups self-raising gluten free flour

1/3 cup rolled oats, plus extra for topping (optional)

4 tbsps ground almonds (use ground flaxseed instead of almonds to make it nut free)

2 tsp cinnamon

1 tsp baking soda

¼ tsp salt

Wet ingredients

3 ripe bananas

¼ cup coconut oil, melted

¼ cup a2 Milk™

1/3 cup maple syrup

2 eggs, lightly whisked

1 tsp vanilla extract

1 cup raspberries, frozen

What to do

Preheat oven to 160C

In a bowl mix together dry ingredients

Mix together wet ingredients in a separate bowl

Combine dry and wet mixture together and stir until well combined

Gently fold in raspberries

Spoon mixture into greased muffin tins and sprinkle with rolled oats

Place in oven 20-25 minutes or until cooked

Remove from muffin tin and let cool on a baking rack

Best served warm, enjoy! Sarah x

Raspberry Banana Muffins