A few days ago, Carly Talbot of gutenfreeb.com asked if anyone had a recipe for a gluten free version of a malt loaf. A malt loaf uses barley malt and barley flour, both of which are not gluten free. To get the required squidgy, stogdgy texture and the malty flavour some improvising would be required. I was keen to have a go.
If you are into malt loaf, then you will probably recognise the brand Soreen. This is a quintessential English/British brand, makers of the original malt loaf. Although I have seen it on the shelves with it's distinctive packaging, I admit, I have never actaully tried it. Apparently you slice off a thick wedge and slather it with butter and wash it down with a strong cup of tea. A very British experience and a bit of an acquired taste.
Well I tried it and I like the deep treacly flavour and the saltiness that comes from the malt. The texture is a bit rubbery and reminds me of a bread that's gone badly wrong. So whilst not a traditional copy of the original, my version has the deep caramely overtones and an earthiness similar to the original, but the texture is more like a moist tea bread.
Everyone I know is currently on 
It's all things pumpkin 'round here at the moment. These yummy muffins are savoury and just the right antidote to all those sugary treats that kids will be feasting on in a few days time. Savoury muffins are all the rage in the US and I gather in Australia too. This particular recipe adapted from 
An American favourite, this can be used for breakfast served with butter and jam, or to make sandwiches. You can also use it to make a delicious stuffing. Cornbread freezes well too. I like to keep a few pieces wrapped in tin foil in the freezer. Put the parcel straight from the freezer in a hot oven and you will have warm toasted cornbread ready for breakfast in about 15 minutes.
