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 
The most requested gluten free recipe is without a doubt Yorkshire Puddings. Here's a simple recipe which yields great results time after time. 
Here is a work horse recipe from my book The Gluten Free Cookbook for Kids. It's my all time go to recipe whenever a cupcake is required. I've made a few changes since the book was published which I am happy to share with you.
Lumpia is a type of spring roll, served as a snack in Indonesia. Unlike spring rolls, this version of lumpia is not fried. The ones made by Muthiah are a bit like eating a very soft, velvety, crepe surrounding an intense savoury filling. Lucia, who has never been to Indonesia, pronounced them the best lumpia ever. I've not been to Indonesia either, but I can say, I love lumpia! 
This recipe comes from our good friend Muthiah who very kindly has adpated the recipe to be gluten free. This is an Indonesian dish, which is a meal in itself, containing noodles, meat (either beef or chicken), prawns, vegetables and egg. As most good cooks, Muthiah's approach to cooking is to adjust the recipe as she is making it, knowing when to add a little bit more or a little bit less. I've tried to write down as clearly as I can amounts required, but I think it will be as Indonesian tradition dictates, for the individual to add their own little touches. This makes a great supper dish, or as part of a buffet. In our household we have it for breakfast and although it takes a little bit of time to prepare, it is well worth waiting for.
