It seems to be all the rage these days to be “gluten free”. Whether it’s because of allergies, nutrition or a bit of good old fashioned trend following, more and more people seem to be particularly demanding about what’s in their bread, pastries and, well, everything. Everyone, from the highest economist to the lowliest escort seems to be affected by this affliction, although it’s hardly new. Many scientists believe that it has been influencing people’s lives for centuries, without anyone ever realising that the course of these ailments was the gluten in food.
Gluten itself occurs in a lot of products. Pretty much every common flour has it, which is a huge deal when you consider all the things that flour goes into. At Christmas time, this means no stuffing, no mince pies, no crumbles, no sausage rolls, no bread sauce, no Tunis cake, no Christmas pudding. It may seem like a trifling issue, but there are many festive delights that are generally considered off-limits for those living a gluten free diet. It doesn’t have to be that way though, because there are a number of wheat and gluten free flours that can be used as substitutes. The results aren’t quite the same as it’s hard to mimic the texture of normal flour without the sticky, stretchy bonds of gluten, but traditionally dense dishes can be made without a noticeable difference. An ideal dish is christmas pudding which many celiacs dream of eating again and one that requires very little flour.
A freshly peeled pear The peel and juice of one lemon (don’t forget to wash it in hot water beforehand!) The peel and juice of one orange (see above) 2 eggs 75g rice flour 75g gram flour 1/2 teaspoon of Xanthan gum 50g of apricots 50g of figs 50g of prunes 100g of raisins 125g of sultanas 75g of currants 75g of blanched and chopped almonds 3 teaspoons of mixed spice
1. Chop the apricots, figs, pear and prunes roughly and place them into the bowl.
2. Add the dried fruit, peel, spices and almonds.
3. Beat the eggs and then add them, the juice of the orange and the lemon
4. Cover, refrigerate and leave to rest for 3 hours.
5. Prepare a pudding basin by greasing it, and lining with greaseproof paper
6. Place the mixture into the basin, taking care to push it in tightly to create a dense texture and prevents any excess air pockets.
7. Cover the pudding with greaseproof paper and then cover the basin with tinfoil. Covering the pudding with paper first will stop any unwanted reaction between the foil and your christmas delight.
8. Place the basin in a large saucepan and fill the pan until the water is around half way up the sides of the basin.
9. Place the lid on the saucepan, and leave on a low heat for 4 to five hours.
10. Remove the basin from the pan and store somewhere cold and dark. The back of an old cupboard is ideal.
11. When you’re ready to eat it, place the basin into a saucepan and steam for 2 hours.
12. Enjoy your delicious, gluten free christmas pudding with thick vanilla custard, brandy butter or luxurious clotted cream.
So if you’re looking to impress this christmas, don’t just take a pretty escort and a bottle of wine, go the full mile by making a gluten free christmas pudding. It shows that you’ve really made an effort and that’s what the festive season is all about.
BillyWood is a freelance writer, who contributes to numerous blogs and websites, covering a wide range of topics on Escort. When she’s not hard at work, Billy enjoys reading a good novel and scouring the capital in search of a decent cup of coffee. For more information contact BillyWood