So yet again, the gluten-free diet is being bashed as being ‘bad for your health’, this time suggesting that those following it potentially miss out on the protective affect on the heart that wholegrains have.
The large study was carried out over a long time period in the USA and was reported in the British Medical Journal. The study concluded that “avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.”
Once again, it is assuming that everyone on a gluten-free diet eats the highly processed products from the supermarkets rather than eating a healthy, balanced diet that includes wholegrain products such as teff, quinoa, sorghum and buckwheat (to name a few).
I have shown, through the development of my flour blends, that cooking and baking with wholegrain gluten-free flours is easy and therefore this advice would seem ridiculous. Rather than tell people to avoid the gluten-free diet, which is frankly stupid when so many people suffer ill-health from eating it even if they are not coeliac, they should be advising people on a gluten-free diet to seek out the fabulous gluten-free wholegrains that exist.
Anyway, off my soap box and on to my recipe.
It’s one that has been requested so many times I’ve lost count.
It’s so simple I’ve never blogged it, despite making it all the time (it forms the basis of most of my sponge cakes, flavoured whatever way I like).
I made it live on Facebook yesterday. You can see it here. It was all a little chaotic but it shows how easy it is to make if you need that little extra push to do it, and I had fun.
At least by making gluten free victoria sponge cake with my wholegrain flour you can have your cake and eat it…and stick your tongue out at those researchers who say you’re not eating enough wholegrains!
So here it is, my gluten free victoria sponge cake recipe that happens to be a dairy free cake recipe too:
- 150g dairy-free non-soya margarine, or butter if not dairy-free, softened
- 150g white sugar
- 3 medium free range eggs
- 175g Free From Fairy self-raising flour
- 1 tsp vanilla extract
- 3 - 4 tbsp jam of your choice
- Turn your oven on to 180 degrees C/160 degree fan/ gas mark 4
- Line and grease 2 20cm round cake tins (I use re-usable baking paper for the bottom of my tins. You can find a link to that on my 'Vicki recommends' page
- Place all the ingredients except the jam into a large bowl or the bowl of a stand mixer (you can sift the flour is you want to, but I don't usually)
- Beat well until you have a smooth batter (you could do this with a wooden spoon, electric whisk or stand mixer)
- Divide the batter into the two tins and smooth to the edges of the tin giving an even layer of batter
- Bake in the pre-heated oven for 15-25 minutes depending on your oven. When it's done it will be soft to the touch but not sloppy!
- Allow to cool in the tins before turning out onto a wire rack and leaving to cool completely
- Finally, spread jam across one cake before topping with the other cake
Buy my wholegrain gluten free flour blends here, then pin the recipe so you don’t lose it!