Your Gluten-Free Resource…

By Chris Bennett | 21/06/2012 | Posted in Kitchen, Gluten Free Resource

We’re delighted to announce that as from today, we’re going to start to post a whole raft of information specifically for coeliac sufferers, individuals with gluten intolerance.

What is Coeliac Disease?

Coeliac disease (pronounced see-lee-ak, and sometimes spelt ‘celiac’) is often spoken about in terms of food allergies and food intolerances but is in fact an auto-immune disease.

Gluten is a protein found in wheat, rye, barley. Eating foods containing gluten has a life-long damaging effect on the bowel. There is no miracle cure for coeliac disease. The treatment is a gluten-free diet for life.

Many people visiting their GP with unexplained symptoms may initially be diagnosed with “irritable bowel syndrome” (IBS) before further investigations reveal they are suffering from coeliac disease.

Experts researching the condition believe that the disease may affect as many as one person in every 100 with the majority of those undiagnosed.

The reason for us creating a section on ‘Home of the House Proud’ for coeliac sufferers is that we recognise that our range of breadmakers are great products for coeliac sufferers to use to create their own fresh loaves at home using gluten-free flour. We work closely with Juvela to help us gain a better understanding of the condition (the information above is taken from their website) and to develop bread recipes using their flour in our machines – a perfect combination!

Juvela Logo

‘Home of the House Proud’ is working with a couple of coeliac sufferers to help us develop recipes to share with you as well as their advice and experiences. The first person that we’d like to introduce to you is Carol Carpenter.

Carol Carpenter

Hello, my name’s Carol. I was diagnosed with Coeliac Disease in 1981 and have been on a gluten-free diet ever since as well as being involved with my local Coeliac Group.

Being a coeliac means I cannot eat anything that contains wheat, rye or barley. I love cooking and baking and am always trying out new ideas and converting ordinary recipes into gluten-free ones so that I can enjoy them with my family.

So, I have been using my Morphy Richards breadmaker and Juvela gluten-free mixes to make some delicious gluten-free breads, see recipes below:

Basic Recipe

  • Approx. 300ml (12fl oz) tepid water
  • 2tbsp vegetable or sunflower oil
  • 1tsp salt
  • 350g (14oz) Juvela gluten-free mix
  • 1tsp sugar
  • 2tsp easy blend dried yeast (measured from sachet supplied with Mix)

NB: If using the Juvela gluten-free fibre mix increase the water by approximately 25ml (1fl oz) to ensure a smooth dough.


Place the water, oil and salt in the bread pan. Add the Mix and sprinkle in the sugar followed by the yeast

Place the bread pan in the breadmaker and select programme number 10

Once the mixing blade starts to mix, use a rubber/plastic spatula to incorporate any Mix from the sides of the pan

When the programme has finished remove from the pan, but be very careful as it will be extremely hot. The mixing blade may stay in the loaf, which is normal, so do take care when removing it. I find it’s better to leave the loaf to cool for 2 or 3 hours before trying to slice it (that’s if you can resist cutting the end crust off and eating it warm spread with a little butter!)

I then slice the loaf and place it in a plastic freezer bag before freezing – then you can just takeout the number of slices you need. Alternatively, the loaf will stay fresh for up to 4 days if wrapped well and stored in a cool, dry place.

To make a smaller or larger loaf, follow the basic recipe above and adjust the ingredients as follows:

Small Loaf (1lb)

  • Approx. 225ml (9fl oz) tepid water
  • 1tbsp vegetable or sunflower oil
  • 1tsp salt
  • 275g (11oz) Juvela gluten-free mix
  • 1 level tsp sugar and
  • 1½ level tsp dried yeast

NB: If using the Juvela gluten-free fibre mix, increase the water by approximately 25ml (1fl oz) to ensure a smooth dough.

Large Loaf (2lb)

  • Approx. 400ml (16fl oz) tepid water
  • 2tbsp vegetable or sunflower oil
  • 1½tsp salt, 500g packet Juvela gluten-free mix
  • 1½ tsp sugar
  • 2 tsp dried yeast

NB: If using the JUVELA Gluten-Free Fibre Mix, increase the the water by approximately 50ml (2fl oz) to ensure a smooth dough.

Savoury Variations

Try some of these tasty savoury alternatives to the basic recipe. If your instruction manual doesn’t indicate when to add extra ingredients you can add them once the breadmaker has started mixing the basic ingredients.

Olive and Herb

Add 75g (3oz) chopped olives and 2tsp mixed dried herbs. This makes a really delicious savoury bread.


Substitute all water (approx. 300ml/12fl oz) with milk. This makes the texture a little bit firmer in structure.

I will continue to make some more variations and keep you informed as to progress.

No Comments / Your Gluten-Free Resource…

Make a comment on: Your Gluten-Free Resource…