My heart goes out to those that are unfortunate enough to be allergic to gluten. As much as I love fresh pastries, yummy sourdough bread, and my Nonna’s homemade pasta, gluten is a protein (found in wheat, barley, rye, oats and triticale) that can be rather abrasive on the digestive system and, if consumed in excess by someone possessing a sensitivity to it, can lead to auto-immune diseases such as hypothyroidism, as well as causing long-term systemic inflammation and malabsorption of nutrients. So alas, everything in moderation.
There’s often the argument that ‘oh, but my grandfather ate bread ’til the cows came home and hes 95′. Yes, that may be true, but the rise in the incidence of Celiac Disease is alarming, and the reason for such an increase is partly due to greater diagnosis rates and a true increase in the incidence of disease. It is estimated that up to 75% of the Australian population, meaning remain undiagnosed, unaware they should avoid gluten. You can find more info on Coeliac Disease here.
I love making and exploring different gluten-free recipes, as not only are they often delicious, but it also means that those with an aversion to gluten can still enjoy their food. Food is meant to be enjoyed, shared, adored and sometimes being gluten-free means being ostracised, and that is the exact opposite of what food should be – an exclusion. So, for all you lovely gluten-free guys and gals, here’s a beautiful number courtesy of the gluten free goddess!
It’s light, moist, soft…and so nice when made with homemade almond meal (the blended nuts from my almond milk). I also blended the mixture in my omni-blender to ensure no lumps of cream cheese remained. I got nothing but positivity about this cake, and when my mum tried to make it herself with store-bought almond meal, it was slightly drier, but still lovely. The cream cheese also helps to give it a nice creamy texture. Serve this baby with vanilla cream, the double variety. Enjoy.
lemon yoghurt cake (adapted from the gluten free goddess)