Discover Monty’s Brewery: The Heart of Welsh Craft Beer

If you’re exploring the best of Welsh food and drink, few names stand out quite like Monty’s Brewery. 

Nestled in the charming market town of Montgomery, Powys, this award-winning independent brewery has been putting Mid Wales firmly on the craft beer map since 2009, one beer at a time.

A Taste of Wales in Every Glass

Founded by husband-and-wife team Pam and Russ Honeyman, Monty’s Brewery began as a small local project with a big idea: to brew exceptional beers that showcase Welsh quality and flavour.

Today, Monty’s has become one of Wales’s most respected independent breweries, known not just for great taste but also for innovation and inclusivity.

One of their biggest achievements?

They were among the first UK breweries to produce a range of certified gluten-free beers, ensuring that everyone can enjoy a true craft ale experience, no compromises required.

Award-Winning Ales and Modern Classics

Monty’s beers combine traditional British brewing with contemporary flavour. Whether you prefer a light golden ale or a dark, rich stout, there’s something in their range for every palate.

Masquerade

A smooth golden ale, refreshingly crisp and completely gluten-free. It’s the ideal companion for a summer afternoon or a Welsh cheese board.

Sunshine

As its name suggests, this bright, lively ale brings warmth to any day. Perfect for pairing with grilled meats or fish dishes.

Gwyn a Du

A beautifully balanced stout, full of roasted malt flavour, gentle chocolate notes and a surprisingly clean finish. It’s also gluten-free, proof that indulgence doesn’t have to exclude anyone. This is a personal favourite of my wife, who is a coeliac who loves proper stout beers.

Mischief IPA

A bold, hop-forward India Pale Ale that delivers citrus and pine notes with a smooth, malty base. A fine choice for anyone who enjoys the modern craft-beer style.

Each of these beers is brewed, bottled, and labelled on-site in Montgomery, ensuring total quality control and a sustainable, small-batch approach.

The Gluten-Free Difference

Monty’s Brewery has earned praise across the UK for pioneering gluten-free brewing.

Instead of relying on substitutes, they’ve developed a brewing process that removes gluten after fermentation, preserving the full flavour and body of their beers.

For those with coeliac disease or gluten sensitivities, Monty’s beers offer a rare treat: genuine craft beer with no restrictions.

It’s a thoughtful, inclusive touch that reflects the brand’s wider ethos,  everyone deserves to enjoy great Welsh beer.

Visit Monty’s in Montgomery

For those travelling through Mid Wales, The Cottage, Monty’s Brewery Visitor Centre is well worth a stop. Set among rolling hills and historic streets, it’s a delightful spot to sample beers, pick up gifts, and learn about the brewing process.

Visitors can:

Sample Monty’s full range of beers, including seasonal releases

Watch small-scale brewing demonstrations

Purchase gift packs and local produce

Explore Montgomery’s independent shops and stunning countryside

It’s a perfect day out for anyone combining beer tourism with a taste of real Welsh hospitality.

(Always drink responsibly — plan your visit around a local stay or make use of transport links.)

Pairing Welsh Beer with Welsh Food

One of the joys of Monty’s beer range is how well it pairs with traditional Welsh fare. Here are a few easy ideas for your next meal or tasting evening:

Masquerade with Welsh rarebit or leek and cheese tart

Gwyn a Du stout with chocolate brownies or rich beef casserole

Sunshine ale alongside smoked salmon or Welsh lamb burgers

Mischief IPA with spicy sausage, curry or mature cheddar

Local ingredients meet local brewing — a match made in culinary heaven.

Sustainability and Craftsmanship

Monty’s is a proud advocate of sustainable brewing. From reusing spent grain in local agriculture to bottling on site and minimising waste, the brewery exemplifies what small-scale, responsible production looks like in practice.

They’re also accredited under the SALSA Plus Beer scheme, which recognises high standards in food safety and quality control. It’s another reason why Monty’s continues to attract attention from retailers and beer lovers alike.

Where to Buy Monty’s Beers

You can find Monty’s beers across Wales and the UK, both in pubs and through specialist retailers.

For online shopping, check their official site at montysbrewery.co.uk or browse curated selections at stores such as Best of British Beer and Blas ar Fwyd.

Why Monty’s Matters

Monty’s Brewery embodies everything we love about Welsh craft brewing, independence, inclusivity, community, and exceptional taste. It’s a brand that doesn’t chase trends but builds them, one careful batch at a time.

Whether you’re gluten-free, a craft-beer enthusiast, or simply someone who loves exploring local flavours, Monty’s offers a reason to raise your glass to Wales.

Plan Your Welsh Beer Adventure

Next time you’re in Powys or planning a weekend away, make Montgomery part of your itinerary. Visit Monty’s Brewery, meet the team, and taste why this little Welsh brewery has made such a big name for itself in the world of beer.

Cheers to Monty’s — the taste of Mid Wales in every drop.

You can also buy their beers at this link which will earn That's Food and Drink a modest affiliate fee:-

https://amzn.to/4reb4dV

Gluten-Free Alternatives to Crisps and Similar Snacks

Discover the best gluten-free alternatives to crisps, from lentil and chickpea snacks to kale chips and roasted nuts. Delicious, healthy and naturally gluten-free snack ideas available in the UK.

Whether you’ve had to go gluten-free for health reasons or simply want to make your snacking habits a bit healthier, finding alternatives to traditional crisps can sometimes feel tricky.

 Fortunately, there’s now an abundance of gluten-free snacks available in UK shops, all with that same satisfying crunch we crave. 

Here are some of the best gluten-free crisp alternatives to enjoy at home, on the go, or with your favourite drink.

1. Lentil and Chickpea Crisps

Brands like Eat Real, Propercorn and Hippeas have transformed gluten-free snacking. Their lentil, chickpea and quinoa-based crisps are naturally gluten-free and available in irresistible flavours like sweet chilli, sea salt and cheese & onion. They’re also higher in protein and fibre, making them a smarter, more filling choice.

2. Rice Cakes and Corn Cakes

Light, versatile and naturally gluten-free, rice and corn cakes can be topped with almost anything, hummus, avocado, or even peanut butter for a sweet-savory twist. Kallo and Snack a Jacks offer clearly labelled gluten-free options in most UK supermarkets.

3. Vegetable Crisps

Made from parsnips, beetroot, carrots or sweet potatoes, vegetable crisps are a colourful and delicious alternative to standard crisps. 

Just check the ingredients for gluten-containing seasonings. Tyrrells, Kettle Chips and many supermarket own brands now have gluten-free versions.

4. Popcorn

Popcorn is a naturally gluten-free snack, but some flavoured types can contain gluten, so it’s always worth checking. Go for plain, lightly salted or sweet versions, or season your own at home with paprika, herbs or a sprinkle of Parmesan for a savoury twist.

5. Roasted Nuts and Seeds

Roasted nuts and seeds make brilliant gluten-free snacks that deliver both crunch and flavour. Roast almonds, cashews or pumpkin seeds with olive oil, salt and herbs, or try shop-bought options from Graze or Whitworths for convenience.

6. Homemade Kale Chips

Kale chips are one of the best healthy gluten-free snacks you can make yourself. Tear kale leaves into bite-sized pieces, toss with olive oil and salt, and bake at 180°C for 10–15 minutes until crispy. You can add chilli flakes, garlic powder or nutritional yeast for extra punch.

7. Seaweed Snacks

Crispy roasted seaweed sheets are a popular snack across Asia and are now widely available in UK supermarkets. They’re naturally gluten-free and offer a salty, umami flavour that’s surprisingly moreish. Itsu and Yutaka make great versions.

8. Baked Chickpeas and Broad Beans

For a protein-packed bite, try roasted chickpeas or broad beans. You can make them at home or pick up ready-to-eat packs from Brave, The Happy Snack Company or Lovingly Made. They come in tempting flavours such as BBQ, salt & vinegar, and sweet chilli.

9. Gluten-Free Crackers and Popped Snacks

From oatcakes to seed thins, the gluten-free cracker aisle has never been better stocked. Look out for Nairn’s Gluten-Free Oatcakes, Ryvita Gluten-Free or Schär’s Crispbreads. These pair beautifully with cheese, dips or even a few slices of cured ham.

Nowadays, going gluten-free no longer means missing out on your favourite snacks. With a huge range of delicious, gluten-free crisp alternatives, from baked pulses to seaweed crisps, it’s never been easier to satisfy your cravings while staying gluten-free, or making sure Christmas party guests don't feel left out.

Next time you’re stocking up for a film night, picnic or a Chrstmas party, pop a few of these into your basket. 

Catering for Coeliac Guests – From Cafés to Luxury Hotels

With Coeliac disease affecting something in the order of 1 in 100 people in the UK, catering for gluten-free needs isn’t just a nice extra, it’s a vital necessity. 

From the smallest café to the grandest hotel restaurant, creating a safe and welcoming dining experience for Coeliac guests is both a moral responsibility and a smart business move.

Understanding Coeliac Disease

Coeliac disease isn't a food fad or lifestyle choice. It is a serious autoimmune condition triggered by the ingestion of gluten, a protein found in wheat, barley and rye.

Even trace amounts can cause significant harm, leading to long-term health issues like malnutrition, osteoporosis, and even infertility. For someone with Coeliac disease, “gluten-free” must mean exactly that.

The Importance of Going Beyond the Label

Simply offering a few gluten-free options isn't really not enough if there is a genuine risk of cross-contamination. For many Coeliacs, eating out can feel like navigating a minefield, one misinformed staff member or one contaminated chopping board can lead to days or even weeks of illness.

Whether you run a local tearoom or a Michelin-starred hotel kitchen, ensuring your venue is truly Coeliac-safe means taking food safety and staff training seriously.

Tips for Safely Catering to Coeliac Guests

1. Staff Training Is Essential

Everyone, from the front-of-house team to the pot washers, needs to understand what Coeliac disease is and how to prevent cross-contamination. Servers should be confident in explaining which dishes are safe and what procedures are in place.

2. Dedicated Prep Areas and Utensils

If you’re serious about serving Coeliac guests, set up separate gluten-free prep areas, utensils, toasters, and fryers. Flour particles can linger in the air or cling to surfaces, so thorough cleaning routines are key.

3. Clear and Accurate Labelling

Menus should clearly label gluten-free options and be backed up by a kitchen that understands what that means. Avoid vague terms like “low gluten” or “gluten-friendly”, which can mislead or confuse.

4. Don’t Be Afraid to Say No

It’s better to explain honestly that you can’t safely cater for Coeliac disease than to serve something risky. Transparency builds trust.

5. Offer Variety

Too often, gluten-free diners are left with just one option, usually a rather boring salad. Be creative. Think risottos, naturally gluten-free world cuisines like Mexican or Indian, or gluten-free baked goods. Partnering with local gluten-free bakers can also boost your menu.

6. Get Accredited

Consider working towards Coeliac UK’s Gluten Free Accreditation. It’s a mark of trust that tells customers you take their dietary needs seriously and can open doors to new business opportunities.

Benefits for Your Business

Catering properly for Coeliac disease isn’t just about one customer — it’s about the group they bring with them. Families, friends, and colleagues all make dining decisions together, and many will favour places where their Coeliac loved one can eat safely.

Venues that take this seriously often find they build a loyal customer base, earn glowing reviews, and stand out in an increasingly health-conscious market.

Catering for Coeliacs is about more than ticking a box. It’s about empathy, education, and a commitment to making dining out safe and enjoyable for everyone. 

Whether you’re serving lattes and lunches in a village café or curating a five-course tasting menu in a luxury hotel, getting gluten-free right is a win-win for your guests and your reputation.

https://www.coeliac.org.uk

Gluten free cooking with the Groovy Food Company: Using Coconut Flour in Place of Wheat Flour: A Guide for Bakers and Cooks

Groovy Food Company, the UKs top baking and cooking ingredients brand offers a huge range of products designed to support organic and nutritious cooking without compromising on taste or texture. 

This applies also to its Coconut Sugar and Coconut Flour - both of which are naturally gluten free and perfect for gluten free baking. 

Coconut flour has gained popularity as a gluten-free, high-fibre alternative to traditional wheat flour.

 Whether you’re following a specific diet, looking for a healthier option, or simply experimenting in the kitchen, coconut flour offers a unique texture and flavour to baked goods and other recipes. 

However, it behaves quite differently from wheat flour, so it’s important to understand how to use it effectively.

What Is Coconut Flour?

Coconut flour is made from dried, ground coconut meat. It has a naturally mild coconut flavour and a fine, powdery texture. Unlike wheat flour, it contains no gluten and is exceptionally high in fibre, making it a great option for those with gluten intolerance or coeliac disease.

Key Benefits of Coconut Flour

Gluten-free – Ideal for those with gluten intolerance or coeliac disease.

High in fibre – Helps with digestion and keeps you feeling full for longer.

Low in carbohydrates – A suitable choice for keto and low-carb diets.

Rich in protein and healthy fats – Supports balanced nutrition.

How to Substitute Coconut Flour for Wheat Flour

Coconut flour is highly absorbent, meaning it soaks up much more liquid than wheat flour. A direct one-to-one substitution won’t work, so adjustments are necessary.

Basic Substitution Guide

Use less coconut flour – Replace wheat flour with ¼ to ⅓ cup of coconut flour for every 1 cup of wheat flour.

Increase liquids – Add extra eggs, milk, or water to prevent dryness. A good rule is to add one extra egg per ¼ cup of coconut flour.

Expect a denser texture – Coconut flour does not rise like wheat flour, so baked goods may turn out heavier and more compact.

Tips for Baking with Coconut Flour

Combine with other flours – To improve texture, mix coconut flour with almond flour, tapioca flour, or oat flour.

Use more eggs – Since coconut flour lacks gluten, eggs help bind ingredients together and add moisture.

Let the batter rest – This allows the coconut flour to absorb liquid fully before baking.

Expect shorter baking times – Coconut flour bakes faster than wheat flour, so keep an eye on your oven.

Best Recipes for Coconut Flour

Coconut flour works best in recipes that are naturally dense and moist. Try it in:

Pancakes and waffles – Fluffy and slightly sweet, perfect with honey or fruit.

Muffins and cakes – Works well with bananas, pumpkin, and chocolate.

Biscuits and scones – Produces a crumbly, tender texture.

Thickening soups and sauces – Adds richness without the need for traditional flour.

Conclusion

Coconut flour is a fantastic alternative to wheat flour, offering health benefits and versatility in cooking. However, because of its absorbent nature and lack of gluten, it requires careful adjustments to recipes. With a bit of practice and experimentation, you can create delicious, nutritious baked goods and dishes using coconut flour.

To learn more visit https://groovyfood.co.uk

HECK! of a good way to eat well and healthily

Introducing HECK!’s new Minted Lamb Burgers & Chorizo-Style 97% Pork Sausages for summer BBQs. 

Feeding a hungry BBQ crowd who have a wide variety of dietary issues doesn’t have to be a problem any longer. 

Because HECK!’s sausage and burger range is big and varied enough to feed everyone, whether they are meat lovers, veggie, flexi, vegan, healthy or gluten/dairy-free. 

NEW for 2025, they’re firing up our tastebuds with MINTED LAMB BURGERS made with 100% British lamb, lightly seasoned and with a hint of mint. 

They’ve also added a banging new banger - CHORIZO-STYLE 97% PORK SAUSAGES – a smoky, paprika-spiked sausage full of Spanish flavour that’s perfect for tapas too. Both coming to Tesco at the end of this month.

HECK! is justifiably famed for combining flavour creations with nutrition to deliver high-protein, nutritious, balanced meals. They use only British meat across their range and everything is gluten-free, so if you’re Coeliac, gluten-intolerant or just want to cut your gluten intake, tuck in! 

BURGERS 

The next best thing to a homemade burger. There are no unnecessary ingredients or fillers, just good, British meat, herbs, spices and seasoning. 

NEW Minted Lamb Burgers (2 burgers/320g/£4/Tesco) – 100% British lamb mince, lightly seasoned and with a hint of mint. 

Chicken Italia Burgers  – the HECK! classic – juicy basil, tomato and mozzarella (250g/2 burgers/£3/Amazon Fresh, Ocado, Tesco, Waitrose) 

Steak & Butter Burgers (2 burgers/320g/£4/Tesco) – lean, succulent, flavoursome - made with prime steak mince and rich, creamy butter, seasoned with salt and pepper 

SAUSAGES 

HECK!’s award-winning, classic pork sausages – a mighty meaty BBQ winner. 

NEW Chorizo-Style 97% Pork Sausages – a smoky sausage full of Spanish flavour. British pork shoulder, paprika, spices and seasoning (400g/£3/Tesco). 

97% Pork Sausages (400g/£3/all major supermarkets). 

97% Pork Chipolatas (10 pack/£3/Tesco, Co-Op). 

LOW FAT 

HECK!’s favourite chicken sausages – low fat, gluten-free, high protein, low sugars. 

Chicken Italia Chipolatas - basil/tomato/mozzarella (300g/£3/all major supermarkets). 

Simply Chicken Chipolatas - lightly seasoned chicken, that’s it! (300g/£3/Tesco, Sainsbury’s, Morrisons, Asda, Amazon Fresh). 

Spring Chicken Chipolatas - spring onion, chilli, ginger (300g/£3/Sainsbury’s, Asda). 

Chicken Italia Burgers (low fat, high protein, gluten-free) – juicy basil, tomato and mozzarella (250g/2 burgers/£3/Amazon Fresh, Ocado, Tesco, Waitrose). 

VEGGIE AND VEGAN 

Meat-free Chipolatas (400g/£3/Tesco, Asda, Morrisons) - soy free and made from pea protein makes these veggie chipolatas high protein and a tasty source of fibre too. 

DAIRY FREE 

Minted Lamb Burgers 

Simply Chicken Chipolatas 

Spring Chicken Chipolatas 

97% Pork Sausages 

97% Pork Chipolatas 

NEW Chorizo-Style 97% Pork Sausages 

Meat-free Chipolatas 

Tim Tam Gluten Free arrives in the UK – Bringing a taste of Australia to Britain

There's fantastic, wonderful news for biscuit lovers, especially those who are coeliacs, or gluten intolerant, Tim Tam, which is Australia’s most iconic chocolaty biscuit, is now available in a special gluten free recipe at Waitrose stores across the UK and also online. 

Already loved by Aussies (and quickly winning over Brits) Tim Tam is famous for its irresistible combination of crunchy biscuit, smooth cream centre and chocolate flavour coating. 

Now, with Tim Tam Gluten Free, 7 million gluten intolerant or avoiding Brits finally have access to the indulgent treat that Australians have been obsessed with for decades – and it tastes so good, you won’t believe it’s gluten free! 

Talyah Falabella, Tim Tam International Marcomms Manager says: “Tim Tam is Australia’s favourite chocolaty biscuit and we’ve been blown away by how much Brits have embraced it. As we continue our mission to bring a taste of Australia to the UK, we are excited to now offer our delicious Tim Tam Gluten Free, so more Brits can indulge in this much-loved Aussie icon.” 

So, whether you’re searching for a delicious gluten free option to enjoy with your next coffee catch-up, or you’re simply craving a chocolaty sweet treat, Tim Tam Gluten Free has you covered – with no compromise on taste. 

Tim Tam Gluten Free is available in Waitrose stores at RRP £3.50 per 150g pack. 

The Sustainable Story of Ibis Rice: Protecting Wildlife Through Ethical Farming

In a world where food production often clashes with environmental conservation, Ibis Rice offers a shining example of how agriculture can coexist harmoniously with nature. 

This unique initiative, which originated in Cambodia, has recently gained attention in the UK through ibisrice.co.uk, bringing its sustainable, wildlife-friendly rice to European tables.

What is Ibis Rice?

Ibis Rice is more than just a premium, organic product; it’s a conservation-driven farming initiative. It began as a response to the alarming decline of the giant ibis, Cambodia's national bird and a critically endangered species. 

The giant ibis thrives in the lush forests and wetlands of northern Cambodia, habitats increasingly threatened by deforestation and unsustainable farming practices.

Ibis Rice partners with local farmers to produce organic, wildlife-friendly rice while protecting these critical ecosystems. Farmers commit to strict conservation agreements, such as avoiding deforestation, hunting, and the use of harmful chemicals, in exchange for a premium price for their rice.

Why It Matters

The success of Ibis Rice highlights the powerful link between ethical farming and wildlife conservation.

By providing farmers with financial incentives to protect their environment, the initiative ensures that both people and wildlife can thrive. 

The programme not only safeguards the habitat of the giant ibis but also benefits other endangered species, such as the white-shouldered ibis, Eld’s deer, and the pileated gibbon.

In addition to protecting biodiversity, Ibis Rice contributes to sustainable livelihoods for Cambodian farmers. 

By producing high-quality organic rice, farmers gain access to international markets and higher incomes, breaking the cycle of poverty that often drives environmental degradation.

Ibis Rice in the UK

For those in the UK, Ibis Rice is now available through ibisrice.co.uk. The rice is not only ethically sourced but also boasts exceptional taste and quality. It’s certified organic, non-GMO, and grown using traditional methods that respect the land and its natural cycles.

Whether you're a foodie seeking a delicious, aromatic rice or a conscious consumer looking to support sustainable practices, Ibis Rice is a perfect choice. By purchasing Ibis Rice, you’re directly contributing to the protection of endangered species and the livelihoods of Cambodian farmers.

Cooking with Ibis Rice

Ibis Rice’s nutty flavour and slightly sticky texture make it a versatile ingredient in the kitchen. It’s ideal for dishes like fragrant Thai curries, Vietnamese pho, or even a simple pilaf. Knowing that your meal supports conservation efforts adds an extra layer of satisfaction to every bite.

You'll also love their delicious ricecakes, too, so you can have portable ricey goodness no matter where you go!

And if you want you and your kids to have a good, ethical start to the day, why not try their wholegrain Rice Pops which are gluten free? (Sweetened or original) 

Join the Movement

As consumers, our choices have the power to drive change. 

By supporting initiatives like Ibis Rice, we can encourage sustainable farming practices and help protect our planet’s most vulnerable species.

Visit ibisrice.co.uk to learn more about their mission and discover how you can make a difference—one grain of rice at a time.

Let’s celebrate a future where conservation and agriculture go hand in hand, ensuring a healthier planet for generations to come.

Incidentally Chris Packham, naturalist and TV presenter and Chhorn Chim, an Ibis rice farmer from  Prey Veng Village are ambassadors for Ibis Rice.

You can buy direct from the UK shop via the Ibis website, above. And you'll also find some very appealing recipes on the website, too. 

Cooking with Quinoa: Recipes and Ideas

Quinoa, pronounced "keen-wah", has taken the culinary world by storm in recent years. This ancient grain, originally from the Andean region of South America, is celebrated for its impressive nutritional profile and versatility in the kitchen. 

Naturally gluten-free and packed with protein, fibre, vitamins, and minerals, quinoa is a superb addition to any diet. Whether you’re a seasoned cook or a novice in the kitchen, here are some delightful recipes and ideas to incorporate quinoa into your meals.

Why Cook with Quinoa?

Nutritional Powerhouse: Quinoa is a complete protein, containing all nine essential amino acids. It is also rich in iron, magnesium, and antioxidants.

Versatile and Easy to Cook: It can be used in salads, soups, as a side dish, or even in baking.

Gluten-Free: A perfect alternative for those with coeliac disease or gluten intolerance.

Basic Quinoa Cooking Instructions

Before diving into recipes, let’s cover the basics of cooking quinoa. Here’s a simple method to cook fluffy quinoa every time:

Ingredients:

200 grams of quinoa

480 ml of water or broth

Pinch of salt

Instructions:

Rinse the quinoa under cold water to remove its natural coating, saponin, which can make it taste bitter.

Combine the quinoa, water (or broth for extra flavour), and salt in a medium saucepan.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.

Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

Recipe 1: Quinoa and Roasted Vegetable Salad

This hearty salad is perfect for a light lunch or as a side dish.

Ingredients:

200 grams of cooked quinoa

1 aubergine, diced

1 courgette, diced

1 red pepper, diced

1 red onion, sliced

3 tablespoons olive oil

Salt and pepper to taste

100 grams of feta cheese, crumbled

Fresh basil leaves, torn

Balsamic glaze for drizzling

Instructions:

Preheat the oven to 200°C (180°C fan/gas mark 6).

Toss the diced vegetables with olive oil, salt, and pepper. Spread them out on a baking tray and roast for 25-30 minutes, or until tender and slightly charred.

In a large bowl, combine the cooked quinoa and roasted vegetables.

Top with crumbled feta and fresh basil leaves.

Drizzle with balsamic glaze before serving.

Recipe 2: Quinoa Stuffed Peppers

These colourful stuffed peppers make for a delicious and visually appealing dish.

Ingredients:

4 large bell peppers

200 grams of cooked quinoa

1 tin (400 grams) of black beans, drained and rinsed

200 grams of sweetcorn

1 tin (400 grams) of chopped tomatoes

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

100 grams of grated cheddar cheese

Fresh coriander leaves, chopped

Instructions:

Preheat the oven to 190°C (170°C fan/gas mark 5).

Cut the tops off the peppers and remove the seeds and membranes.

In a large bowl, mix together the cooked quinoa, black beans, sweetcorn, chopped tomatoes, cumin, smoked paprika, salt, and pepper.

Stuff the peppers with the quinoa mixture and place them in a baking dish.

Cover with foil and bake for 30 minutes. Remove the foil, sprinkle the tops with grated cheddar cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish with chopped coriander before serving.

Recipe 3: Quinoa Porridge

A warm, comforting breakfast option that’s both nutritious and delicious.

Ingredients:

100 grams of quinoa

480 ml of almond milk (or any milk of your choice)

1 tablespoon maple syrup or honey

1 teaspoon vanilla extract

Fresh fruits, nuts, and seeds for topping

Instructions:

Rinse the quinoa under cold water.

In a medium saucepan, combine the quinoa and almond milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the quinoa is tender and the porridge has thickened.

Stir in the maple syrup and vanilla extract.

Serve warm, topped with fresh fruits, nuts, and seeds.

Tips and Tricks

Batch Cooking: Cook a large batch of quinoa at the start of the week and store it in the fridge. This way, you can quickly add it to salads, soups, or stir-fries throughout the week.

Flavour Variations: Cook quinoa in vegetable or chicken broth instead of water for added flavour. You can also add spices like cumin, turmeric, or bay leaves during cooking.

Leftover Quinoa: Use leftover quinoa to make quinoa cakes, add it to omelettes, or even use it as a base for a grain bowl with your favourite vegetables and protein.

Quinoa’s versatility and health benefits make it a fantastic ingredient to have in your pantry. Whether you’re looking to try something new or incorporate more whole grains into your diet, these recipes and ideas are sure to inspire. Happy cooking!

Delightful Gluten-Free Desserts: A British Guide

When embarking on a gluten-free lifestyle, it might seem daunting to find delicious dessert options that don't compromise on taste or texture. 

Fear not, as we’ve rounded up some delightful gluten-free dessert recipes that will satisfy your sweet tooth. 

These recipes are perfect for any occasion, whether you’re entertaining guests or simply indulging in a treat.

1. Flourless Chocolate Cake

Ingredients:

200g dark chocolate (at least 70% cocoa)

200g unsalted butter

250g caster sugar

6 large eggs, separated

A pinch of salt

Cocoa powder, for dusting

Instructions:

Preheat your oven to 180°C (160°C fan). Grease a 23cm springform tin and line the base with baking paper.

Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from heat.

Whisk the egg yolks with half of the sugar until pale and creamy. Stir in the melted chocolate mixture.

In a separate bowl, whisk the egg whites with the salt until soft peaks form. Gradually add the remaining sugar, whisking until stiff peaks form.

Gently fold the egg whites into the chocolate mixture in three batches, ensuring it's well combined.

Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes until the cake has risen and a crust forms on top.

Let the cake cool in the tin, then transfer to a wire rack. Dust with cocoa powder before serving.

2. Lemon Polenta Cake

Ingredients:

200g ground almonds

200g fine polenta (cornmeal)

1 ½ tsp baking powder (ensure it's gluten-free)

225g unsalted butter, softened

225g caster sugar

3 large eggs

Zest of 2 lemons

Juice of 1 lemon

Instructions:

Preheat your oven to 180°C (160°C fan). Grease a 23cm round cake tin and line with baking paper.

Mix the ground almonds, polenta, and baking powder in a bowl.

In another bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

Stir in the lemon zest, then fold in the almond and polenta mixture. Finally, mix in the lemon juice.

Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes until the cake is golden and a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

3. Coconut Macaroons

Ingredients:

2 large egg whites

150g caster sugar

200g desiccated coconut

1 tsp vanilla extract

Instructions:

Preheat your oven to 170°C (150°C fan). Line a baking tray with baking paper.

In a clean, dry bowl, whisk the egg whites until stiff peaks form.

Gradually add the sugar, continuing to whisk until the mixture is thick and glossy.

Gently fold in the desiccated coconut and vanilla extract until well combined.

Using a tablespoon, drop small mounds of the mixture onto the prepared baking tray, spacing them a few centimetres apart.

Bake for 15-20 minutes until the macaroons are golden brown on the edges and slightly firm to the touch.

Allow to cool on the baking tray before transferring to a wire rack.

4. Raspberry Pavlova

Ingredients:

4 large egg whites

250g caster sugar

1 tsp white wine vinegar

1 tsp cornflour (ensure it’s gluten-free)

300ml double cream

200g fresh raspberries

Icing sugar, for dusting

Instructions:

Preheat your oven to 150°C (130°C fan). Line a baking tray with baking paper and draw a 20cm circle on it.

Whisk the egg whites until stiff peaks form, then gradually add the sugar, one tablespoon at a time, whisking well between each addition until the mixture is thick and glossy.

Fold in the white wine vinegar and cornflour.

Spoon the meringue mixture onto the circle on the baking paper, spreading it to form a nest with higher edges.

Bake for 1 hour, then turn off the oven and leave the meringue inside to cool completely.

Once cool, whip the double cream until soft peaks form, then spread over the meringue base.

Top with fresh raspberries and dust with icing sugar before serving.

Conclusion

Living gluten-free doesn’t mean you have to miss out on mouth-watering desserts. These recipes are not only free from gluten but also full of flavour and texture. Whether you prefer a rich chocolate indulgence, a zesty lemon treat, a coconut delight, or a fruity pavlova, there's something here to satisfy every craving. Enjoy baking and indulging in these delightful desserts!

Gluten-Free Baking: Tips and Recipes

In recent years, gluten-free baking has surged in popularity, driven by an increasing number of people with coeliac disease, such as my wife, gluten intolerance, or simply those seeking to cut gluten from their diets. 

While gluten-free baking can present unique challenges, with the right tips and recipes, you can create delicious, gluten-free baked goods that everyone will enjoy.

Understanding Gluten-Free Flours

The cornerstone of gluten-free baking is the flour. Traditional wheat flour, which contains gluten, gives baked goods their structure and elasticity. In gluten-free baking, you'll need to rely on a blend of different flours and starches to achieve similar results. Here are some common gluten-free flours:

Rice Flour: A versatile base flour with a mild flavour.

Almond Flour: Adds moisture and a slightly nutty taste.

Coconut Flour: Highly absorbent, requires more liquid in recipes.

Oat Flour: Offers a light texture; ensure it is certified gluten-free.

Tapioca Starch: Provides chewiness and elasticity.

Potato Starch: Adds moisture and helps with the texture.

Tips for Successful Gluten-Free Baking

Blend Flours: Using a combination of gluten-free flours can help mimic the texture and flavour of wheat flour. Many recipes call for a mix of at least two or three different flours.

Use Xanthan Gum or Guar Gum: These are essential in gluten-free baking as they help bind ingredients and provide structure. Generally, use about 1 teaspoon per 140 grams of gluten-free flour.

Measure Accurately: Use a kitchen scale to measure your ingredients for more precise and consistent results. Gluten-free flours can vary in density, so measuring by weight is more reliable than by volume.

Add Moisture: Gluten-free baked goods can be drier than their gluten-containing counterparts. Add extra eggs, yoghurt, or fruit purées to keep your bakes moist.

Let the Batter Rest: Allowing the batter to rest for 20-30 minutes before baking can help hydrate the flours and improve the texture of the final product.

Don't Overbake: Gluten-free baked goods can become rather dry if overcooked. Check for doneness a few minutes earlier than you would with traditional recipes.

Gluten-Free Recipes to Try

1. Gluten-Free Victoria Sponge Cake

Ingredients:

200g gluten-free self-raising flour

200g caster sugar

200g unsalted butter, softened

4 large eggs

1 tsp baking powder

1 tsp xanthan gum

2 tbsp milk

1 tsp vanilla extract

Strawberry jam and whipped cream for filling

Icing sugar for dusting

Method:

Preheat your oven to 180°C (160°C fan) and grease two 20cm round cake tins.

In a large bowl, beat together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Fold in the flour, baking powder, and xanthan gum until combined.

Stir in the milk and vanilla extract.

Divide the batter evenly between the two prepared tins and smooth the tops.

Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

Once cooled, spread the strawberry jam and whipped cream on one cake layer, then place the other layer on top. Dust with icing sugar before serving.

2. Gluten-Free Chocolate Chip Cookies

Ingredients:

125g gluten-free plain flour

1/2 tsp bicarbonate of soda

1/2 tsp xanthan gum

1/4 tsp salt

75g unsalted butter, softened

100g brown sugar

50g caster sugar

1 large egg

1 tsp vanilla extract

150g gluten-free chocolate chips

Method:

Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper.

In a bowl, whisk together the flour, bicarbonate of soda, xanthan gum, and salt.

In a separate bowl, beat the butter and sugars until creamy.

Add the egg and vanilla extract to the butter mixture, and beat until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chocolate chips.

Drop tablespoon-sized balls of dough onto the prepared baking tray, spacing them about 5cm apart.

Bake for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

3. Gluten-Free Banana Bread

Ingredients:

200g gluten-free plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/2 tsp xanthan gum

100g unsalted butter, melted

150g brown sugar

2 large eggs

3 ripe bananas, mashed

1 tsp vanilla extract

50ml milk

Method:

Preheat your oven to 180°C (160°C fan) and grease a 900g loaf tin.

In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and xanthan gum.

In another bowl, mix the melted butter and brown sugar until combined.

Add the eggs, mashed bananas, and vanilla extract to the butter mixture, and mix well.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

Pour the batter into the prepared loaf tin and smooth the top.

Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

Allow the banana bread to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

With these tips and recipes, gluten-free baking doesn't have to be daunting. Experiment with different flour blends and techniques, and you'll soon be creating gluten-free treats that are just as tasty as their gluten-containing counterparts. Happy baking!

We Love Cake. At Breakfast Time

Do you Love Cake to such an extent that you'd be keen, if not eager, to try cake as a breakfast meal? If so, That's Food and Drink has some great news for you! 

Because Bells of Lazonby "We Love Cake" has launched its first ever free-from Breakfast Muffin.

Available now for frozen wholesale, the new breakfast offering is gluten, wheat and milk free, whilst still being able to  maintain the perfect and beloved taste of a wholesome morning muffin.

The new breakfast muffins are hand-finished and are the perfect breakfast taste. You'll find them jam-packed with raisins, apricot, cranberries, gluten-free oats and pumpkin seeds with a delicious cinnamon finish. 

Teamed with a new brand design for the 2024/2025 season it's never been a better time to stock We Love Cake at your premises.

Individually wrapped and distributed exclusively to customers by Central Foods, the new lines are a perfect, tasty alternative to those consumers who need to avoid Gluten, Wheat and Milk from a either a lifestyle or dietary considerations. (As a coeliac sufferer my wife will certainly be looking for these muffins)

The are available to trade customers frozen in a box of eight and they can be thawed to match usage and consumption, thus cutting food waste.

Head of Marketing for Bells of Lazonby, Josh Boydell-Smith, said: “The 'We Love Cake' breakfast muffin is an exciting innovation not just for the brand but for the entire free-from category.

“It is a change from our more usual tarts and cakes but we believe the muffin provides a 'quick breakfast' alternative that is free-from. We are really very proud of the product and we can't wait for people to try it.”

We Love Cake's frozen products are currently available to UK frozen wholesale, sold individually wrapped, exclusively via Central Foods.

For more information about We Love Cake email: info@centralfoods.co.uk.

The Joy of Gluten-Free Baking and Cooking

In recent years, gluten-free diets have gained immense popularity, not just among those with coeliac disease but also among individuals who seek a healthier lifestyle or experience gluten sensitivity.

Gluten-free baking and cooking might seem daunting at first, but with the right ingredients and techniques, it can be both enjoyable and rewarding. 

This blog post aims to guide you through the essentials of gluten-free baking and cooking, offering tips, recipes, and inspiration to help you master the craft.

Understanding Gluten and Its Alternatives

Gluten is a protein found in wheat, barley, and rye. It provides elasticity and structure to baked goods, which can be challenging to replicate without it. However, there are numerous gluten-free alternatives available today:

Flours: Rice flour, almond flour, coconut flour, and buckwheat flour are popular choices. Each type of flour has unique properties, so combining them often yields the best results.

Binders: Since gluten helps bind ingredients, alternatives like xanthan gum, guar gum, and psyllium husk powder can be used to mimic this effect.

Starches: Cornstarch, potato starch, and tapioca starch can improve the texture of gluten-free baked goods, making them lighter and more cohesive.

Essential Tips for Gluten-Free Baking

Mix Your Flours: Using a combination of different gluten-free flours can replicate the texture and flavour of wheat flour. For example, mixing rice flour with a bit of almond flour and potato starch can create a well-rounded base for many recipes.

Measure Precisely: Gluten-free flours can be more temperamental than wheat flour. Accurate measurements are crucial to achieving the desired consistency and texture.

Let It Rest: Allow your gluten-free batter or dough to rest before baking. This gives the flours time to hydrate and helps improve the final texture.

Use Bindings: Add a binder like xanthan gum or psyllium husk to your recipe to prevent crumbling and to improve the texture.

Experiment and Adjust: Don't be afraid to experiment with different flour blends and ratios. Gluten-free baking is as much an art as it is a science.

Delicious Gluten-Free Recipes to Try

1. Gluten-Free Banana Bread

Ingredients:

3 ripe bananas

2 eggs

1/3 cup melted coconut oil

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1 1/2 cups gluten-free flour blend

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Instructions:

Preheat your oven to 175°C (350°F) and grease a loaf tin.

In a large bowl, mash the bananas. Add eggs, coconut oil, honey, and vanilla extract. Mix well.

In a separate bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into the prepared loaf tin and bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the bread to cool before slicing.

2. Gluten-Free Pizza Dough

Ingredients:

2 cups gluten-free all-purpose flour

1 tablespoon xanthan gum

1 tablespoon sugar

1 teaspoon salt

1 tablespoon active dry yeast

1 cup warm water

2 tablespoons olive oil

Instructions:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

In a small bowl, combine the warm water and sugar, then sprinkle the yeast on the top. Let it sit for 5-10 minutes until frothy.

In a large bowl, mix the gluten-free flour, xanthan gum, and salt.

Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.

Transfer the dough to the prepared baking sheet and press it into your desired pizza shape/s.

Bake the crust for 10-12 minutes, then add your favourite toppings and bake for an additional 10-15 minutes, or until the toppings are cooked to your liking.

The Joy of Gluten-Free Cooking

Gluten-free cooking extends beyond baking. Here are a few tips to help you create delicious and nutritious gluten-free meals:

Focus on Naturally Gluten-Free Foods: Fruits, vegetables, meat, fish, eggs, dairy, nuts, and legumes are all naturally gluten-free. Base your meals around these foods for a balanced diet.

Explore Gluten-Free Grains: Quinoa, millet, buckwheat, and amaranth are excellent substitutes for gluten-containing grains.

Read Labels Carefully: Gluten can hide in unexpected places, such as sauces, soups, and processed foods. Always read labels to ensure products are gluten-free.

Embrace Fresh Herbs and Spices: These can add a burst of flavour to your dishes without the need for gluten-containing seasonings or sauces.

Gluten-free baking and cooking might require a bit of extra effort and experimentation, but the results are well worth it. With a variety of gluten-free flours, binders, and naturally gluten-free foods available, you can create delicious meals and treats that everyone will enjoy. So, roll up your sleeves, grab your apron, and start exploring the wonderful world of gluten-free cuisine. Happy gluten free cooking!

Free-from Disruptor brand 'We Love Cake' Gets major Makeover to Kick Off 2024

Bells of Lazonby's iconic We Love Cake has undergone a branding and packaging overhaul in a bid to excite loyal shoppers and attract a younger demographic in 2024.

The rebrand is backed by a new campaign 'Baked in Joy' that will celebrate those who have found We Love Cake after diagnosis of Coeliac disease (such as my wife) or a newfound lifestyle choice, and it'll be deployed through digital channels.

The new-look packs are to be on shelf in supermarkets from later this month and in-foodservice during this year.

To date the free-from bakery, based in Lazonby Cumbria, has been noted for its disruptive and innovative take on the category, recreating iconic, household favourites in vegan, dairy-free and gluten-free varieties. 

We Love Cake has seen rapid growth in recent years showing a staggering growth of in excess of  370% since 2020 in value and volume.

Operating in UK Frozen Foodservice, Australian and UK retail, it's on track with its mission to become the biggest brand in value sales in Free From Sweet Bakery in the UK having achieved this already in Australia. 

Initially launched in 2012 in UK foodservice, the brand became a success due to its quality, taste credentials and allergen integrity.

Having been a disruptor to UK retail in 2019, We Love Cake was selling under 1,000 packs per week, by the end of 2023 it sold over 25,000 packs in UK retail in one week.

The rebrand aims to be a step change for We Love Cake. In-market sales estimated for 2024 are believed to be worth over 4M Australian Dollars in Australia and over £7M in the UK.

Head of Brand and Marketing, Josh Boydell-Smith, said: “The rebrand and marketing campaign 'Baked in Joy' is the absolutely perfect opportunity to celebrate those who have found the brand through Coeliac disease or lifestyle choice, it aims to normalise free-from sweet bakery and remind people how good it can taste.

“We are rebranding to drive growth and gain further distribution, but mainly to better tell our our story and open ourselves up to younger shoppers. Five years ago we looked bold and new on shelf, since others have followed, we realised that it was time for a refresh and to stand out once again.”

Speaking on the brands rapid growth, Josh added: “Based out of Lazonby in Cumbria, we pride ourselves on being a brand that's punching well above our weight. To date our success has been driven by innovation and strong distribution, we now have 33 lines in our portfolio across the UK and Australia spanning frozen, ambient and chilled foods." 

Josh went on to say: “Our branding needed to support our presence in the free-from category, it was time for us to shake things up, and remind our shoppers why they really do love cake.”

Bells of Lazonby will be investing in digital markerting that will reach over five million consumers with the new 'Baked in Joy' campaign. The product rebrand is going to be heaviily supported by PR and social media outreach though all operating channels.

FACTFILE: Back in 202 The We Love Cake journey began when second-generation family business owner, Michael Bell, took the decision to try to live as a coeliac for a week. 

Michael was totally dissatisfied with anything he ate, not least the free from cakes he reluctantly attempted.

By only day two of the week-log trial he decided to build a dedicated Gluten, wheat, and milk free bakery.  After years of honing gluten free bakery, he introduced We Love Cake to the UK foodservice in 2012.

We Love Cake are registered with Coeliac UK and declared as suitable for those with coeliac disease.

We love Cake is sold across the UK in Major Retail, Cafés and restaurants and Australia. Constantly re-working and revisiting the recipes, in 2019 We Love Cake rebranded and reduced sugar content across its portfolio.

For more information: https://we-love-cake.co.uk/delicious-gluten-free-cakes/ or follow on Instagram @welovecakeuk.