As bakers get set to roll up their sleeves ahead of the festive baking season, it’s worth remembering that one in every hundred people here are estimated to have coeliac disease.
While the importance of offering a high-quality gluten-free alternative to those with dietary restrictions and preferences cannot be overstated, late last year saw flour-makers Odlums help address this need with the launch of a brace of new products.
Made from gluten free and wheat free ingredients, their Gluten Free Cream Plain and Self Raising Flour are both part of the ‘Free From’ category on Irish shelves, ultimately helping make baking accessible and enjoyable for everyone.
Available from selected retailers throughout the city for RRP €3.49.
Words: Martina Murray
Recipe for Gluten Free Blueberry Muffins from Odlums…
What you need:
175g Odlums Gluten Free Self-Raising Flour
125g Caster Sugar
125g Butter, Softened
2 Eggs
30ml / 2 TBSP Water
125g Blueberries
How to:
- Pre-heat oven to 200˚C Fan.
- Put 12 paper cases into 1 bun tray.
- Add all the ingredients to a mixing bowl and beat all the ingredients together using an electric mixer, until a smooth fluffy batter has formed. Stir in the blueberries.
- Put heaped teaspoons of batter into bun cases making sure not to overfill the cases.
- Place the tray on the middle shelf of the oven and bake for 20 minutes or until golden brown.
- Remove from oven and cool on a wire tray.
For more information and allergen information, please visit Odlums.ie
