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Upgrade Your Plate…

Bread Lovers Rejoice! – Why Will Baking Your Sourdough Gluten-Free Help Avoid Stomach Problems?

Is the tangy flavor of sourdough bread something you long for, even though you follow a gluten-free diet?

Perhaps you've experienced those uncomfortable, even embarrassing, digestion issues after indulging in traditional gluten-packed breads?

Well, if you nodded along to any of that, let me assure you - you're definitely not alone!

What if I told you, there's a delightful solution that caters to your love for sourdough and your sensitive tummy? Enter the realm of gluten-free sourdough bread - your ticket to a guilt-free and digestion-friendly baking adventure!

This slightly tangy bread has all the flavor but lacks a particular ingredient that often aggravates chronic stomach problems like IBS, among others.

How, you might wonder? Let's have a look at what the experts say…

Gluten-free sourdough bread, like traditional sourdough, undergoes a process known as fermentation.

The trick? It uses grains like rice, corn, sorghum, and millet to create a gluten-free wonder loaf. The fermentation process, involving friendly microorganisms known as Lactic Acid Bacteria (LAB) and wild yeasts, works its magic, bestowing bread with a unique taste and texture that sets it apart from the gluten-free crowd!

Considered a type of beneficial bacteria or a probiotic, LAB is crucial to maintaining a healthy gut microbiome (Sanders et al., 2013). By strengthening the gut barrier function, they help keep out harmful pathogens and substances. This can help prevent gastrointestinal disorders and systemic inflammation!

Sounds complicated to make yourself? Trust me, it's simpler than you may think!

The ​Cooking Corner

Be Garden Party Ready With These Herb Pizza Scrolls

A Quick and Easy Recipe for Lunch or Brunch, Feel Free Fillings to Suit Your Tastes

Serving size: Makes 2 large or 4 small scrolls

Cook time: 20 minutes

Ingredients:

• 1.5 cups unsweetened natural or greek yogurt (or dairy-free alternative)

• 3 cups gluten-free self-raising flour of choice (up to 3.5 cups)

• ¼ cup fresh crushed or diced tomato

• Handful fresh basil leaves

• 1 cup vegan cheese

• Preferred toppings: mushrooms, sun-dried tomatoes, pineapple, caramelized onion, etc.

Instructions:

• Preheat the oven to 180°C/355°F. line a baking sheet with baking paper.

• Mix the flour with the yogurt, adding more flour until the dough is soft and able to be handled without sticking to your hands. Knead 2-3 minutes. It should be the consistency of soft playdough.

• Place the ball of dough between two sheets of baking paper and roll into a square with a rolling pin until about ½ inch thick.

• Spread tomatoes on the base. Top with basil and cheese along with whatever toppings you have on hand.

• Starting at one edge, gently roll into a tight log and slice into two or four scrolls.

• Place on a baking tray, re-shaping into rounds if needed.

• Bake for 15-20 minutes or until slightly golden. If you are making the large scrolls, they will take slightly longer, so start checking after 15 minutes.

• Serve fresh out of the oven.

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Melty Soft (Dairy-Free) Mozzarella

Savor our plant-based soft mozzarella, a dairy-free gem that mirrors traditional mozzarella's taste and texture. Crafted from choice plant ingredients, it's perfect for pizzas, pastas, salads, and sandwiches. Its mild, milky flavor makes it a versatile option for anyone looking to avoid dairy completely!

Makes about 700 g  

Ingredients

• 225 ml water

• 2 tbsp psyllium husk fiber

• 200 g raw cashews, soaked for 12 -15 hours and drained

• 175 ml soy or coconut yogurt

• 50 ml freshly squeezed lemon juice

• 4 tbsp nutritional yeast flakes

• 1 1/4 tsp salt

• 40 g melted deodorized coconut oil

Directions: 

• Combine the water and the psyllium husk in a bowl and stir well - until it is completely homogenous. Reserve.

• Put the cashews, soy yogurt, lemon juice, nutritional yeast, salt, and psyllium husk mixture in the blender. Process the mixture for 3- 5 min or until you obtain a smooth creamy texture.

• Slowly add the melted coconut oil with the blender running on low to medium speed. Continue to blend for one minute to make sure the coconut oil is well incorporated.

• Transfer to a silicon mold or a container cover it and refrigerate. The mozzarella will be ready to use as soon as it cools.

• Store in the fridge in an air-tight container for up to 1 week.

• Use on pizzas, lasagnas, parma sandwiches, or anything you would enjoy with some stretchy, melty, smooth topping.

Et voila! The perfect cheesy delight to impress your friends next time they come to visit

[Unlock more recipes here]

Need a group of equally enthusiastic foodie friends? Our lovely Facebook group is waiting to say hello to you!

Until next week,

Nicole x

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