Busting a glut

HAD a gutful of gluten?

There’s no need to miss out if you have to steer clear of foods containing
wheat, barley and rye.

Whether you have an intolerance to gluten, or are one of the people who
suffers from Coeliac Disease, having to follow a strict diet needn’t mean
missing out.

Coeliac UK Awareness Week, which runs until Sunday, highlights the illness
which makes the body’s immune system attack itself as a reaction to gluten,
damaging the small intestine.

For sufferers, who have to avoid gluten for the rest of their life, finding
alternatives to staples such as bread, pasta and cereal can be a challenge.

Morrisons has signed up to the Gluten-free Guarantee — a commitment to having
eight core items in stock across all their stores — laid down by charity
Coeliac UK.

Asda is the only other supermarket currently signed up to the pledge to stock
essentials such as gluten-free bread, pasta, cereal, flour, cereal bars,
rolls and crackers.

There are also many other “free from” products on the shelves of all the
supermarkets, which means those who have a restricted diet don’t have to
miss out.

Here’s my pick of those products this week.

Get great gluten-free shopping tips at .

Free from super savers

PIE IN THE SKY: Don’t miss out on comfort food with Morrisons’
glutenfree quiches and pies, were £2.47 now £2.10 until Sunday. Includes
No.G Too Good to Be Chicken, Bacon and Leek Pie, 190g, and Quiche Lorraine,
130g.

POT LUCK: Until May 29 at Morrisons, Alpro vanilla, caramel and dark
chocolate desserts, 4x125g, are reduced from £1.50 to £1.

RAISE A TOAST: Aldi has a range of gluten-free products on special
offer while stocks last, including Genius seeded or white bread, 535g,
£1.89.

JUST WHAT YOU KNEAD: Stock up on baking ingredients at M&S,
including Made Without Wheat Self-Raising Flour, 1kg, £1.70, and Made
Without Wheat Baking Powder, 130g, £1.50.

CATCHOF THE DAY: Until July 24, save on selected frozen gluten-free
dishes at Morrisons, like Georgia’s Choice fish cakes, 180g, down from £2.47
to £2.22.

SAVE A FORTUNE COOKIES: Tuck into glutenfree chocolate chip cookies,
130g, 69p at Aldi, while stocks last.

BETTER BATTER: Create fluffy pancakes and crisp Yorkshire puddings with
Asda’s Free From batter mix, £1.20.

WRAP IT UP: The Co-Op has slashed the price of Warburtons Newburn
Bakehouse Gluten-Free Seeded Wraps, four-pack, to £2.49 from £2.99 until May
17.

LUCKY PENNE: Don’t miss out on instant meals with Asda’s Pasta Pots,
£1.50, made with gluten-free penne with bolognese, chilli or tomato sauce.

BELLISSIMO: Cook pasta just like mama with Aldi’s Has No¿Gluten-Free
Pasta, 500g, 99p, while stocks last.

CRUNCH TIME: Buy one Free From item at Waitrose and get another half
price on selected Free From products including Nairn’s Berry Breakfast
Biscuits, 170g, £1.99, and Schar Cream Crackers, 260g, £2.70. Offer ends
June 7.

TASTYDEALS: Gluten-intolerant kids can enjoy Tesco’s Free From Crispy
Cod Fish Fingers, £2.50, and Free From Carl the Caterpillar cake, £6 – part
of a “three-for-two” promo on a range of freefrom products.

STILL SIZZLING: Get more meat for your money with Sainsbury’s Gluten
Free Taste the Difference Pork & Fresh Herb Sausages, 400g, £2.50.

Raw brownies

2

MAKES 16

YOU WILL NEED: 200g walnuts; 120g cocoa powder, plus extra for dusting;
pinch of salt; 350g medjool dates, stones removed; 75g almonds, chopped;
100g dried cranberries, chopped.

TO MAKE: Using a food processor, blitz the walnuts until they are very
finely chopped. Add the cocoa powder and a pinch of salt, pulsing to
combine.

With the food processor running, add the dates – a couple at a time – until
they are all blended in. The mixture should bind together when pressed. If
it doesn’t stick, add a few more dates.

Fold in the almonds and cranberries, then transfer the mixture to a 23cm
square tin lined with baking paper.

Press down evenly and chill for at least 20 minutes in the fridge or freezer
before serving.

Remove from tin and cut into 16 squares.

Dust with a little cocoa powder to serve.

Store in the fridge.

Triple chocolate chip peanut butter cookies

2

MAKES 36

YOU WILL NEED: 500g smooth peanut butter; 150g caster sugar; 100g light
soft brown sugar; 2 large eggs; 2 tsp bicarbonate of soda; 2 tsp vanilla
extract; ½ tsp salt; 50g white chocolate, chopped into small chunks; 50g
milk chocolate, chopped into small chunks; 50g dark chocolate, chopped into
small chunks.

TO MAKE: Heat the oven to 180C/160C fan/Gas 4 and line two baking trays
with baking paper.

Using an electric mixer, beat together the peanut butter and sugars until
fluffy. Lower the speed and add the eggs, bicarbonate, vanilla extract and
salt. Gently fold in the chocolate.

Using a tablespoon, scoop out balls of the mixture and place on the baking
sheets, several centimetres apart.

Press each ball down lightly with the back of a fork and bake for 12-14
minutes until the edges firm up. The rest of the cookie will set as it
cools.

After five minutes of cooling use a spatula to transfer to a cooling rack
before serving.

Always check labels to ensure ingredients are gluten free. All recipes at .