Blind Baking Pastry is part of the pastry making process which some of us haven't across.  In this video, Lorraine demonstrates blind baking, which will stop her gluten free pastry from going soggy when the flan mix is added.

There are lots of differing opinions about what Polenta actually is, as trends and understanding of food evolves.  Polenta is in fact a dish, and it is not a grain or pulse.  Polenta can be made from a variety of grains such as semonlina wheat.  As an example, Polenta in certain parts of Italy is made from Semolina or Wheat (so coeliacs beware), which if you didnt do your research and you were a coeliac, could have serious consequences if you ate it.

The most common form of Polenta is made from cornmeal (dried ground maize).  The courseness of the flour varies from fine too rough.  This flour is used widely in America as maize is a staple crop, so Cornbread or Polenta Bread is a popular product.  It can be used to make pizza bases, breads, wraps, pastry cases and much more.

You can make your own Polenta (see separate recipe), however this has become less and less popular, as too get the best results it needs continuous stirring, so off the shelf products have been developed to make life easier.  This could be where the confusion has arisen about what exactly Polenta is.  

Home-made Polenta Ingrediants:
    1 lb medium ground corn meal
    4 pints boiling water (have more handy)
    A heaping teaspoon of salt

Method:
Use a wide boiling pot and wooden spoon, add the water and salt, bring too the boil.

Add the corn meal flour very slowly (this prevents cooling of the water, as you want it too
remain boiling).

Constantly stir to ensure no lumps form.  Stick too the same direction.

You will notice that the mixture begins too thicken.  Generally, after 30 mins or so it will start
too look like mashed potato.  If it gets too dry add a little more boiling water from the kettle.

When the mixture comes away from the side of the pot easily, that is an indicator that it is
done.
 
Victoria Shorland (MBANT) Consultant Nutritionist, 07789512825

Gluten Free Bread Alternatives – Are they worth eating?

As a Consultant Nutritionist I often hear patient’s say they have switched to the Free-From range of breads, cakes and biscuits and pastas.  Generally, they are seeking a mimic for their lunchtime sandwiches, breakfast options and of course pasta has become a regular food on our tables these days.

I see a considerable amount of IBS sufferers and patients with other gastric symptoms who, despite eating the Fee-From foods, still experience their symptoms.

Why is this?

Some gluten free products, despite being ‘safe’ too eat, do have added sugar, so their glycaemic load is higher.  This leads to an energy spike, which will be followed by the familiar slump in energy.  Hence people whose diet are dominant with gluten free products will complain of feeling tired, lethargic and low mood.
The gluten free products are often highly refined, so the fibrous husk of the grain used is missing or over milled.  This reduces the fibre effect on the colon, leading to constipation, and the familiar bloat.
Bloating and gas is a common bi-product of eating ‘Free-From’ foods, but IBS gets the blame.

Why use Free-From Foods?

Yes indeed why ? I call it ‘The Vicky Pollard Syndrome’ or ‘The Yeah But Phenomenon’.  We are all guilty of saying ‘I don’t have the time’, ‘I have to have bread’, ‘I can’t make break’, ‘There isn’t anything else too eat’.
We have become very comfortable with rip and go packets, and easy options, to the point of being brain washed that we can’t live without them.

The consequence of this is that we are also becoming less familiar with experimenting and thinking ‘outside the box’ when it comes to food.

It is far healthier and simpler to only use the Free-From alternatives if you are eating out or going too friends for tea and cake for example.

On the whole it is a good idea to find some good staple options to replace breads, biscuits and pasta, too ensure you are eating whole, nutritious, low sugar food.

IT IS EASIER THAN YOU THINK.

Simple Steps To Replace Free-From Breads and Bakes

• Buckwheat Flour – It isn’t wheat, buckwheat is from the rhubarb family and can used in the same way as wholemeal flours.
  
• Make soda bread recipes too cut out the yeast, kneading and proving involved with making conventional breads.  
  
• Flat breads, pancakes and crepes can all be made with gluten free flour alternatives.
  
• Ham slices and turkey slices make great alternatives for wraps.
  
• Zucchini (wafers of courgette or spiralizer courgette) can be used as a pasta alternative.
  
• Lettuce wraps
  
• Waffles
  

These are just a small selection of ideas to replace breads, rolls, pasta etc.

At www.eattolive.org.uk there is a selection of recipes, which we will be adding too regularly to help you build up your repetoire of dishes.

You will be pleasantly surprised how easy they are.