A gluten free diet seems to be the ‘in’ thing these days with so many people undiagnosed with Coeliac Disease adopting the diet for a range of reasons.
Some people find they are intolerant to gluten and experience gastrointestinal symptoms, while others believe they do not get as bloated by omitting gluten from the diet.
Those diagnosed with Coeliac Disease must completely restrict their gluten intake. Coeliac Disease affects 1 in 60 women and 1 in 80 men, and the number of Australians with Coeliac Disease is on the rise.
FYI, gluten is a protein found in wheat, rye, barley and oats. So those who adopt a gluten-free diet often restrict carbohydrate-rich foods. Thankfully, there are a whole range of gluten-free grains out there including quinoa, buckwheat, rice, corn and many more… so removing all bread and cereal products from the diet is not necessary when adopting a gluten-free diet!
If you do not experience any issues with gluten, there is absolutely no reason to remove this specific protein from your diet.
With gluten-free products popping up on the market more and more these days, and a whole heap of cafes and restaurants catering for the specific diet, it helps those suffering from Coeliac Disease to cope a little easier.
Gluten-free, wheat-free, fructose-free … that is what ‘Melinda’s gluten-free goodies’ are.
I put this popular gluten-free brand to the test and baked her Scrumptious Blueberry Lemon Cupcakes. I’m reporting back to you guys while enjoying one of the cupcakes with a cup of English Breakfast tea!
I can usually tell the difference between gluten-free and gluten-containing products, especially when it comes to baked goods. While I usually much prefer gluten-containing cakes as they are fluffy, I find Melinda’s to be a very fluffy and light texture – which is great.
The only thing worth mentioning is that I can slightly taste the presence of stevia (sweetener), which I do not particularly love. Although the nice blueberry and lemon flavour does mask that sweetener taste!
The cupcakes are very easy to put together with the base mixture already packaged up for you. All you need to do is add the egg, butter/marg and milk.
You can even add a milk alternative and the cupcakes can be dairy-free!
If you are a gluten-free eater but you still enjoy your baked goods, I definitely recommend giving Melinda’s gluten-free goodies a try!
The mixture even tastes great raw when you lick the bowl clean….
Melinda herself has given Cheering for Nutrition some boxes of her scrumptious cupcakes to trial. I’ve kept one aside to send out to one lucky reader of my blog!
If you want to try out a batch of Melinda’s Raspberry and Coconut Cupcakes, comment below or on Facebook what your favourite gluten-free grain/flour to cook with is and why.
The winner of the giveaway will be announced on Thursday 13th March at 8pm AEDST so be sure to enter before then!