Nourish

Gluten-free diet

What is gluten?  Gluten is the name of protein found in some, not all, grains.  The name gluten derives from Latin glutin, for ‘glue’ and this describes that way gluten helps hold dough together so it is able to stretch and hold gas when the dough rises.  Gluten is also used in other foods to help stabilise the food, provide an even texture (e.g. in sauces) and to hold it […]

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Gluten: avoiding kitchen cross-contamination

People who have Coeliac disease have different thresholds of how much gluten they can take before experiencing symptoms.  However, even if they don’t have any symptoms, as little as 50mg gluten (equivalent to 1/100th of a slice of standard wheat bread) can cause damage to their small intestine.  This risk of damage means that it is essential that people with Coeliac Disease don’t come in contact with gluten from any […]

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Spicy rhubarb chutney

Normally when I harvest or buy rhubarb I end up making a rhubarb crumble of some description – rhubarb and blackberry, rhubarb apple and strawberry or just rhubarb and apple.  This time I felt like making something a little different so went with a chutney.  This delicious chutney is wonderful on cold meats or with cheese (especially a strong cheddar or the like) and the flavours deep en with time […]

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Building a better burger

I am fortunate enough to have been asked to write for ModeWest, a free online magazine for business in the Western suburbs and Blue Mountains.  My first brief was about healthier and food choices and somehow that ended up being about burgers!! Here is the article, with the full article from the magazine attached. We all have the intention to eat healthy, right? The knowledge is there, the healthy options are available, […]

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