The Gluten Free author's guide to yummy home cooking (as long as you keep your eyes shut)

I think it is, anyway.

Hi all, yes, I know long time no chat. It's been weird hasn't it, not going out socially distancing and so no nice places to chat about.

Actually I have to to chat about The Grove in Aukland, and Ma's Food, fish and fries in Napier, and Erik's in Queenstown and Wanaka, New Zealand. 

Yes, just before we all battened down the hatches we were in New Zealand, on the most amazing holiday. We got home two weeks before we began the stay at home. Those gluten free places were absolutely spot on. In fact Erik's only sells gluten free so you can imagine how brilliant that was...

Plus Voegel's g-f bread, as good as Warburton's and that's saying something.

Now, home in Scotland with eating out a fond memory, and my local Coop absolutely pulling the stops out (for the size of our village it's brilliant and the staff are great) and stocking as much as they possibly can, I can get all the basics needed but there are somethings I can't. Of course they are the things I really want (Schar Rich Tea/Marie biscuits and Nairns oat and fruit biscuit breaks, M&S Butter chicken curry and sausage rolls, Genius fruit loaf) However that means a 20 mile journey, and let's face it, they aren't exactly essential.

So I'm baking. Adapting recipes from Gluten full to gluten free, Making my own self raising flour (as I can only get plain gluten free flour here) and getting a lot of satisfaction out of it (and probably a lot of inches on the hips...)

The lovely hubby is of course taste testing. He did say why did I keep baking...I replied he didn't have to eat it... His reply was a sort of a 'you what?' look.

There's been a lot of hmmm is this better, or that, or... 
some failures, (first lot of pastry, no idea what went wrong, except it wasn't my usual flour) some not as good as others but in the main I've got it down to three favourite recipes, easy to make, and oh so easy to eat...

I'm not a pretty baker, but if you close your eyes as you eat the stuff...you can't see that can you?

Digestives (which I put currants into for the lovely hubby) this lot was a bit uneven, I have got better, just don't think to take a picture

Scones (and yes, my local Coop does have clotted cream...) and I make them small on purpose.

Banana Bread, which seems to be a lockdown staple in oh so many households.

I wanted to be able to add Maid of Honour buns in here—but the pastry still isn't up to scratch, must try harder.

The recipes for the Banana Bread and Digestives are both from a cookery book called Whitworth's Spice of Life, circa early fifties, that is stained lost its cover, and one of my most prized possessions. The recipes are all in pounds and ounces of course, and cooker temperature in Fahrenheit, but as I like using lbs and oz, and can translate heat to my Aga, that's fine by me. All I've done is substituted gluten free flour.

The Scone recipe is one I've fiddled with, because by trial and error we decided we wanted less salt than the recipe says. (also double the amount of xanthan gum as mine is shall we say somewhat aged...)

This week I'll be making my g-f batter for fish (flour and sparkling water), and I'm trying to make sultana cookies that are chewy not crunchy. No luck so far, but I will try again.

I'd love to try bread but...can you use yeast ten years out of date????

(Guess who mucked out the baking cupboard?)

Hopefully soon I'll be able to chat about places... until then, stay safe and happy eating,

love Raven xx

the Gluten Free Author's Guide to Suitcase Snacks (also known as essentials) #GlutenFreeAuthor

Hi all, or the three people and a kitten who are reading this. I'm back and chatting.

This time about snacks in your suitcase. Both carry on and hold luggage I guess.

(pic: pinterest)

I've been lucky enough to travel quite a bit over the last few years and discovered what I need, gluten free wise in different places.

(Trader Joe's, California)

Originally it was half of the suitcase full of food. You can imagine what it was like when both myself and my daughter went away. Two lots of everything. Poor lovely hubby discovered that his suitcase was once again half full of my clothes. (Originally it had been because I took at least a book a day to read and they took up a lot of space. Now it's a couple of paperbacks and my kindle.)

Over the years gluten free food is getting ever more available. Long haul flights you can opt for a gluten free meal that nowadays isn't just a rice cake, melon, melon, half a grape and melon, and overcooked chicken. Okay it is still mainly overcooked chicken and melon but you get a roll most of the time now. 

However short haul... Yes well, that's when hand luggage goodies are needed.

I invested in a small cool bag, that takes a sandwich, cookie, or chocolate and fruit. It might not be haute cuisine but it's better than watching everyone else tucking into whatever the airline has to sell you (very few free snacks these days)

I always have a couple of these bars handy.  (Tesco)

They taste good and are filling. (and darn it my gluten eating lovely hubby likes them as well. The problem is I can only find one shop in a 30 mile radius that sells them.

Mind you I was overjoyed when I heard more gluten free sarnies could be had airside at some outlets. (As long as you've taken out a second mortgage ;) )

However this is about what I call my suitcase essentials. The things I'm not sure about getting abroad so shove them inside. (Usually Nairn's fruit and oat bars, or Nobbly bars) As I said earlier more food is available elsewhere nowadays. I don't have to worry about things like bread or biscuits, unless I'm in a hotel and I'm not sure they do gluten free bread. Most seem to these days, but I have had one run out sad face, and one assure me all their bread was gluten free. When I asked if they knew what I meant I was told 'No but I'm sure we don't have it!!!' That was a few years ago, and nowadays it seems to be, 'no, no call for it', 'no sorry', or 'well of course'. I prefer the latter!

I do however always take a toasting bag or two with me. (Two since the day the maid threw one out thinking it was rubbish.) With the bag I have a good chance of getting toast with my breakfast. It also gets a lot of comments whenever I use it in a hotel.

So, apart from enough food for the first day or so, because, let's face it the last thing you want to do when you arrive anywhere is go food shopping because you have nothing to eat, my suitcase is now full of clothes.

So why, the lovely hubby has just asked, do I still half fill his?

Happy holidays,

love Raven xx

The Gluten free authors guide to goodies—or not. Where I talk about toiletries.

Or shampoo.

(Pic Pinterest)

Now I honestly never thought about hair shampoo and gluten. Daft? Maybe but it didn't enter my head, until it did so to speak.

Until I glutenised myself with hair shampoo. It hurt. A lot.

We were on holiday, and the lovely hubby commented he'd seen an advert saying a certain hair shampoo was gluten free. I nodded said oh really, and thought no more about it. Until I washed and conditioned my hair with the very expensive toiletries provided in the accommodation. And ouch.

My scalp stung, my face went blotchy, I itched. The dreaded spots appeared.

I have never put so much lukewarm water over my head and the rest of me so fast. It was not nice!

After I towelled myself off, I remembered lovely hubby's comment. Checked the bottles and there in the bold list of allergens was the dreaded gluten.

I was gobsmacked. It wasn't cheapie stuff where you'd imagine gluten in (or well, no actually I can't but you know what I mean) This was top of the range lusted after stuff that I had been so excited to see. And it contained gluten.

I had to find a chemist and buy some more down to earth toiletries. And suffer looking blotchy for four days. (Not a good look when you're out for posh nosh)

The moral of this is... always check the ingredients of everything. 

(And don't get me started on toothpaste!)

Happy hairwashing,

love, Raven xx

The Gluten Free Author's guide to goodies or not.Or ... pondering on labels

Morning all, 

I'm writing this, at some early hour, drinking coffee and pondering the label on the cereal. 

Not the cereal I can eat, though not that long go I did. Then either they changed the recipe and it's no longer below the codex index, or I got extra super sensitive. Because on holiday a while back, I was eating said cereal, and I was ill. So ill, one day I had to go back to bed. 

Lovely hubby came in waving the packet, and said, "I think you've been poisoning yourself."

More than a slight exaggeration, but I got the gist. There, on the list of ingredients was 'wheat flour.'

I swore a bit and went out and bought the cereal with 'gluten free' emblazoned on the front.

Since I've had to cut gluten out, I have read labels religiously. Checked and double checked. Looked up what certain words mean, made sure anything is gluten free or below the codex limit.

Been ultra careful.

But, I guess it's easy to just assume something is okay if it used to be. There's a gravy mix that was gf, then wasn't now is again. It's enough to make you dizzy.

Thankfully these days there is a much better choice than even five years ago. The Gluten free shelves now cover twelve foot instead of two. (Some companies have even done the make them and stop because they say whatever it is doesn't sell. I mourn Genius croissants) 

There's more than one brand of bread and no longer is it so heavy, that if you threw it, it would kill a sparrow at ten paces (As my gran would have said) Biscuits taste 'like biscuits'. Scotch pancakes by whatever name taste as I remember them) You don't need to struggle and cuss with home made pastry, and so on.

But even with all that you still have to be vigilant.

Labels are my new best friend. But oh how I wish they didn't need to be.

Happy eating,

love Raven xx

The #GlutenFreeAuthor Guide to goodies—or not.

Yes I know, how long is it since I've got my finger out and done a #GFA post?
Too long, but here we are.

This one is about supermarket food in South Africa. From Cape Town-ish to Knysna-ish. The Garden Route and the Little Karoo.

Like the ish? Well I'm not so precise you see. I'm just all over happy how the availability of gluten free foods has increased.

When we first went to South Africa,(Just realised it was 12-13 years ago, wow)   all was well, and I would half fill my suitcase with books. As an avid reader I reckoned on at least one book a day.

 Paperbacks were the first thing that went in, followed by clothes. (Lovely hubby used to ask why my undies always ended up in his case, and 'what would people think if they saw lacy knickers mixed in with his shirts?')

With the advent of my first eReader, also around 10 years ago (a Sony) I discovered I could get a lot more clothes in my suitcase and then...around 8 years ago—up until then I'd been blissfully ignorant that gluten and I were not friends—Things change. Now instead of books, I took half a suitcase of food. I had to laugh, or was it cry? Once more I offloaded half my clothes to lovely hubby.

Those first few years were interesting to say the least. The bakery where the assistant assured me 'all our bread is gluten free' and when I asked if she new what gluten was, was told, 'no, but we don't have it.'

Yes well.

Then slowly over the years more and more g-f food appeared. First it was cookies. Not very nice cookies, but cookies never the less. Then bread that if you threw it, it could kill a sparrow at ten paces. Not that I ever did, but I did drop a loaf on my toes once. Ouch.

Then around 5 years (or maybe longer, time flies) Woolworths started to sell gluten free food. Just like M&S in the UK. I got goosebumps. Bread, pasta, Cakes, you name it. And it gets better every year.

Other supermarkets are the same. SuperSpar even has flour, and Schar biscuits. And Nairns, both brands I get in the UK. Checkers, and Pick and Pay and Shpoprite all sell g-f. I found sausages, tomato sauce, burgers... I just did a thorough label check!

And things like this. The joy...

And even better, I discovered new brands, 

And the bakery In Reibeek Kasteel makes the most delicious g-f bread.

So next time, I'll be back to not needing to take over half lovely hubby's suitcase... No hold on , yes I will because now I'll have space to buy things!

Happy eating,

love Raven xx

The Gluten-Free Author's guide to goodies-or not and, it's definitely GOOD, gorgeous goodies at OdeTrueFood

This is a long time overdue, but here we go.

Hell everyone and welcome to my latest gluten free author chat. Which I am honest enough to say is all about a company with fabulous ethics and sustainability, as well as amazing g-f goodies. 

I've just returned from Shaldon in glorious Devon, in an area where now I think of it, quite a few of my books are set, both contemporary and historical. 

Not only do I enjoy going there for the scenery, inspiration and relaxation, I love the food. 

Over the years, Ode True Food has become a firm favourite, which just gets better and better. 



Ode's food is amazing. This year there have two places on the go, Cafe Ode 'up' the Ness with this beautiful view that my camera can't do justice to. 

They have g-f home made oat bread for sarnies and on this visit, blondies (think white chocolate brownies with attitude) 

I should have taken photos of the food, but my bacon, leaves and tomato jam on that home made oat bread was so appetising, I forgot, until I'd eaten three quarters of it.

And the blondie...ditto. Next time, I promise I will try to remember.

 Everything that can be recycled is recycled, and how great is that?

They also have Ode at Coast View, which is pizza with pizzaz, and sadly also with gluten. 😞 That's because they have a wood fired pizza oven and as Tim, the great owner says, cross-contamination would be a problem. 

 (However I was nice, and didn't moan when my husband devoured his with appreciation)

But, hey we g-f-ers don't miss out. There are lots of gorgeous salads...mackerel, yum... and steak and other foods that can be gluten free. Oh and some of the best rosemary chips ever. 

And Tim makes a mean scone...

(Tim and the lovely Lottie >>>>>>>>)

I'll be honest, I missed my tasting menu of years gone by, but these two places do have better views. 

I'm putting in an order for next year. more scones please.

Before I go, I promised to put this pic up...

Happy eating,

love Raven xx

(I just had to mention Ode in my latest book, New Beginnings by Bryony Bennet written as Katy Lilley. Coincidentally, my heroine is coeliac...)

The Gluten Free Authors guide to goodies or not. It's a bit fishy...

I'm on a roll... (G-f of course) More goodies this week.

As my husband commented when I told him about this weeks guide... "you're a bit g-f fish and chips heavy these days." Then assured me he meant my blog posts not my weight. (Just as well or he'd be on lettuce all week.)

It's true though. It seems that places are now beginning to understand how a coeliac misses normal food. Like gluten free batter.

This last couple of weeks I've had a couple of beauties.

First off, I have to give a big shout out to The Forth Inn in Aberfoyle again.

Website here

(Picture from Forth Inn website)

Michael (head chef) and Val produce the best batter ever. Crisp, tasty and ohhh the fish... Melt in your mouth perfect. And big... lots of gorgeous crispy, crunchy batter. 
As lots of them menu is g-f friendly, I tell my self next time I'll eat something different. Then... Yeah, can't resist.

Mine you how embarrassing when they see your name in the bookings and know to make the batter. And crumble. I'm now drooling at the thought of cinnamon apple crumble. GF again. And of course I ate it before I took a picture. Actually the crumble was so big, I brought 3/4 home. I did go to take picture but it seems to have disappeared, apart from a tiny bit that looks sad. Husband's excuse was well after he's been to the dentist today he might not want it, so he thought he better eat some yesterday.

So instead of  pictures of the fish and crumble, here's one of Michael instead. Who came out of the kitchen mid service for this...

Thanks Michael, the food was as ever, superb.

In fact thanks to Lee and all the team. You do us proud every time.

I'm already planning the next visit.

Then there's the fish, chips, and mushy pea ciabatta I had at the Druid Inn, Birchover.  I did take a picture there. 

website here

(Pic Druid Inn website)

Fabulous setting in the heart of the Peak District. Friendly staff, great atmosphere and a lovely area to sit out in. I could have stayed all day, but with such good beers and husband driving, that wouldn't have been fair on him. He had a half and I indulged in a good glass of Sav Blanc.

And the ciabatta. In fact they say they can do any of their butties Gluten Free. Now tht is service.

I now fancy fish and chips.

So as an aside I'm just throwing in the Gluten Free sarnie at the Carriage House restaurant, at

Chatsworth House. Where I had to wait (willingly, oh so willingly) for them to clear down a prep area to be g-f and they offered to take a slice of cake out of a new unopened cake, in case the pieces on display had been cross contaminated. That is amazing, and perfect. 

(I'd eaten most of the sarnie and then thought, oops best take a pic)

Thank you Sandra Gudgeon and team

Happy Eating,

love Raven xx

The Gluten Free Author's Guide to goodies—or not—in Barbados

Long time no post, I know. Did you wonder where I was?

Finishing a book by my softer, sweeter side, Katy Lilley (New Beginnings for Bryony Bennett, out this week on 24th).

And on holiday. 

Which means, today I'm chatting about Barbados where I've just been lucky enough to spend several gorgeous weeks. 

It was hard to leave, I tell you. It's such a friendly island, and you soon feel part of life there.

The company, sun, sand, sea, and scenery were perfect. The villas exactly what we wanted, and we came home relaxed and knowing we'd had a fantastic time.

And the food....

Well what can I say?

Barbados does gluten free food in general very well. 

You might need, as they say,  a second mortgage for some of it, it's not cheap, but it's there. (frozen g-f pizza bas around £10 for instance) Plus a lot of it isn't quite what we're used to in the UK, but that's all part of the fun of discovering new places and new foods. 

The main thing it is easily available. Both in the supermarkets and restaurants.

I found all the basics in the main supermarkets across the island, much more than on previous visits. The main stores—Massy—sell a lot of Waitrose stuff. It feels a bit surreal drinking Waitrose wine in Barbados. (At twice the price of home *wink* 

They also have a dedicated g-f shelf. Perfect.

As for eating out?

As we split our time between Holetown and Hastings, my main meals out were around those places, but I got fantastic fish as you would expect, at The Fish Pot, at Little Good Harbour. That restaurant never fails.

Great food great views and great company.



We also went to Little Arches at Enterprise Beach, where they use as many local ingredients as possible, and I had g-f gluten free fish and chips. Proper fish and chips. 

The Art Cafe in Hastings do gluten free wraps but you have to get there early, because they sell out fast. However it's worth it. Filling, tasty and enormous.

And all with fantastic views.

I could go on and on. The Sunset Bar in Holetown, Cutters near Crane, a beach bar in Speightstown whose name I forget (sorry my bad). Plus lots of places we didn't go to this year, but have done in the past. Tides, Tapas, Atlantic Hotel... to name a few.)

Champers at Rockley Beach, where we celebrated a birthday, and the birthday boy got a cake and a candle and the two g-f-ers their own menu. (I've been here several times over the years and had several celebration meals—with g-f menu and candle—and it's superb.

(Pic Champers web)

I always travel with at least a loaf, just in case. This time it was sensible as we landed on a Sunday, after the supermarket in Holetown closed, but as long as the supermarkets are open, you're fine. (Check opening hours, They don't open on Founders Day or Labour Day for instance, and some close earlier than others, especially on a Sunday)

You'll not starve, and it is fun trying different types of g-f food. The sweet waffles in the freezer are amazing. 

(Source, Kelloggs)

If you fancy a BBQ, it's easy. Not all but a lot of the food have the g-f symbol on them (some sausages for instance). Salad food is a bit hit and miss, but nip to Oistins and buy your fish and watch it being prepared for you.

I even, in a fit of housewifery madness bought flour and made buns. Now they were...shall we say...different. But that was because the flour wasn't good old UK g-f Self Raising. Even so, I was all over happy.

Now I can't wait to go back. And without a suitcase full of g-f food. (More space to hit the shops in duty free eh?)

Happy g-f holidays,

Raven xx

The Gluten-free Authors guide to goodies Or not...

And here we go again...

Food glorious food...

I've had the good luck to have been able to visit friends and family this last week or so, and sampled some interesting food. Both good and bad.

To my amazement, in a well recommended restaurant, I was told by a chef that his rib-eye on the bone could not possible be tough and overcooked. Believe me it was. I had pointed it out when I was asked how it was. I explained that I had asked for it medium and it was, to put it politely, overcooked for well done, let alone medium. My friends agreed with me, and refrained from saying as tough as leather sprang to mind. 

The chef then decided I had no idea what rib eye was (I do) and began to lecture me. Public relations? Hello...
I answered with restraint (somehow) that indeed I did know what rib eye, and medium cooked was.  
He ignored me, and said no one had ever said his food was appalling. When I pointed out nor had I he got very angry. Yeah...

So, my bad, I said okay then, yes it was appalling. Not a good experience, especially as the day before in a out of the way pub, I'd eaten a beautiful, perfectly cooked steak and crispy chips.

It got better though. A lot better. I went further south and had fantastic gluten free battered fish at The Cock in St Albans, and the odd g-f bacon sarnie elsewhere. 

It's so good to see how a lot of places are now experimenting with g-f batter. Palermo's Balloch, on the shores of Loch Lomond, Godfrey's in Harpenden,  and yee haa, The Forth Inn in Aberfoyle. All are great. Oh there's lots more, but they are off the top of my head.

So why don't we always get good crisp g-f chips?

Now though, it's no more chocolate mousse, g-f buns and cakes time. (I swear I put on half a stone) At least salad is g-f. Well except in a restaurant in Venice, where they insisted I couldn't eat salad! Ah well, luckily, as ever I had a g-f bar in my handbag. A bit squashed, but oh so welcome.

Happy eating,

love Raven x

The Gluten Free Author's guide to goodies or not... A ponder on sauce.

Yes that's rights. Sauce. Not saucy or risqué. Sauce of the ketchup kind.

Specifically as to how the so called same make of ketchup is not actually always the same.

You all know what I'm talking about I reckon. When I was little (many, many moons ago, I admit) it was knows as the 57 varieties. Goodness knows how many there are now. Especially as their tomato ketchup comes in more than one 'variety'.

I say variety, I mean recipe of course. Depending what country you are depends on what you  get in your bottle. (Be it squeezy or not)

And therein lies a problem. Because it means your fail safe put on the happily found g-f burger, isn't necessarily g-f.

(I don't even look for brown sauce. That's a nightmare)

As I found out, ketchup-wise, to my detriment on a recent holiday. Luckily before I'd actually dipped my chips in it my husband (bless him) had put some ketchup on his plate tasted it and remarked it neither looked or tasted as he expected. Even making allowances for the weather.

I checked the ingredients. Not the same, and it didn't specify if it was spirit, wine, or malt vinegar. Even the tomato content was different. I erred in the side of caution, ate my burger sauce-less and cussed the fact I'd not thought I'd need good old UK ketchup with me.

The lesson? Read the labels, read the labels, even if it is a well known familiar brand.

And pack your ketchup.

Or of course nip to a farmer's market stock up on tomatoes and make your own

Happy (and g-f where needed) eating,

love Raven x

Both pics, pinterest

The Gluten free authors guide to goodies. an 'ode' to ODE

This week boy it's a goodie. Definitely a goodie.

and indeed Cafe Ode at Ness Cove (G-f blondies OMG...melt in your mouth stuff)

But today I'm drooling all over again about the amazing meal we had at Ode Dining in Fore Street Shaldon, Devon.

I almost didn't say where it is, because you know, we want to be able to get a table next time we're in Shaldon. But truly, food as good as this, the best gluten free food I have ever eaten (yes it is that good, believe me) should be shouted about. (Just let them know when you book.)

Tim, Clare and the team have excelled themselves in creating quality, ethically sourced food, that tastes superb. And they go the extra yard for those of us who can't eat gluten. Last year Cafe Ode, at Ness Cove made g-f scones when I said how much I missed them.

There's even a brewery there now, thanks to brewer Andy. Two Beach Brewing company. Hubby is happy.

Anyway back to this amazing tasting menu at Ode. 

I really did try to photo the menu but it's too big, so you'll just have to take my word for most of it. (and I was so busy eating, inhaling and enjoying everything, I only took one picture.)

Tim and his team must roll their eyes and groan when I book, because not only can I not eat gluten, I hate cheese. It turns my stomach. But you know? They are great, and so, while hubby tucked into his white onion soup with cheese etc in it, I had the best tomato soup ever. It was out of this world. (Should have begged for the recipe)

Plus hubby got their home made bread, this year, and I got a scone to compliment the tapenade and so on. Not only that I got one to take home as well.

And this is the one picture I did take of my sugar cure haunch of Haldon wild fallow deer, coffee carrots, and black olive toffee, picked shitake and Dawlish truffle. Everything else I ate and then thought damn I really should have taken  picture of that. Hubby reminded me here. Ty hon.

(My mouth is watering as I look at that pic)

This restaurant gets ever better, and it is one of out must go to places. It's even in one of my forthcoming books. After all my hero is trying to impress the heroine and what better place to do it?

Tim Bouget, many, many thanks for yet an another amazing meal. 

If anyone wants to check out the Ode outlets, click here for their website. 

And on that note, happy eating drinking and reading,

love Raven x

The Gluten-free Author's Guide to Goodies—or not. Hello Monday...

Where I share my thoughts on gluten free living. The good, the bad and the cringeworthy!

(Source of pic...Pinterest)

Good morning Monday peeps...How's it going? This week my guide to goodies or not is a great big thumbs up...

to...

My recipe for what we call in my family, fruit Yorkshire. (well if I don't give it one, who else would?)

(source Pinterest)

The posh name is Clafoutis

and probably the regular name would be fruit in batter. Maybe...

Anyway, as ever no picture from me, as I ate it before I decided it needed the Raven g-f thumbs up. I found this picture of plum Clafoutis, which is sort of similar to mine (okay this looks nice, mine probably looks like a dogs dinner)

(source pinterest... what would we do without it?)

But you get the gist.

Okay I guess you can buy the batter mix, but as so much g-f food is full of additives to make it taste palatable, I'll go for basic and as much home made as possible every time.

So here's my recipe for Raven's Fruit Yorkshire. To me, the beauty is you can use any fruit you fancy, stewed or not. I like the fruit to have a bit of a 'bite' to it, so if It's apples, I don't cook, plums, blackberries and gooseberries I just soften them.

So... drum roll

As well all cook in different weight methods, I'm using the ancient method... ounces... 

Have fun adapting...

4 oz G-f plain flour ( you can use self raising, but I've found plain works better)

1/4 teasp salt

2 eggs

1/4 pint milk

1/4 pint lukewarm water

g-f Suet to cover lightly top of mixture when in tin

little sugar 

Fruit of your choice that gives a nice covering to the bottom of the tin. 

Beat flour, salt, egg, milk and water together until smooth and no lumps.

Put fruit in bottom of tin or whatever you use. If you're artistic well, go for a pattern. I'm not so I just 'bung' mine in the tin. Heat the fruit in the oven until yeah well, it's hottish. 😼😁

Take it out, pour the batter over it, sprinkle g-f suet over top, then a little sugar. (Just so the fruit is not too sharp) 

Put it back in oven for around 20-30 mins, gas 7-8 450-475 F, 230-240 C

Once the top is nicely browned there you have it.

Believe me, it's gorgeous...well I think so.

Happy Eating, 

love Raven x 

The Gluten Free authors guide to goodies—or not

Welcome to another hmmm, please dear Supermarkets tell people what gluten free, and coeliac means.

This isn't directed at any one specifically, but more a general plea. As an increasing number of shops increase their gluten free selection of foods, it would be great to know that all their staff, permanent or visiting to do a tasting or whatever, know what coeliac and gluten free means.

For instance, the other day, someone was handing out pieces of a new chocolate bar in one of my local supermarkets. When I asked if it was gluten free I was met with a blank look and told 'well it's suitable for vegetarians'!

Oh good, but is there gluten  in it?

The poor girl had not a clue what I meant and when I asked to look at the packaging I'm not sure what she thought I was about to do. Stamp on it? Hightail it to the door with a chocolate bar waving it above my head?

Neither of course. I just checked the ingredients and gave her a quick (because she asked me to) explanation of gluten and barley, rye, oats (for some people not all) and wheat. (BROW for reference.)

It made me think. (Yes I do ponder on occasion.) How many people really do understand that for more people than is generally thought, not to eat gluten isn't a lifestyle choice but a necessity. 

You see, when people with coeliac disease eat foods containing gluten, their immune system responds by damaging the finger-like villi of the small intestine.

That's the upshot of it. But of course on its way to doing that, different people react in different ways. None of them pleasant.

So yeah, anyone who is Coeliac or gluten intolerant steers clear of gluten like the plague.

And I so wish supermarkets made sure everyone knows about it.

But, on a good note, has anyone tried Sainsbury's fresh gluten free bread? It's absolutely gorgeous, and as far as I can remember what bread with gluten tastes like, it's the same. Put it this way, I've eaten very few sandwiches over my non-gluten years due to the fact the bread just didn't taste that good unless it was toasted. Not horrible, just not how I wanted a sandwich to taste.
And now... *drum roll* okay a g-f roll, and only one because Ive eaten the other one...

Heaven...I've even eaten it with only butter on. A true test I reckon.

Thumbs up there, Sainsbury's.

(source, pinterest)

Happy eating,

love,  Raven x