Win Helen's Gluten Free Bread Mix

Saturday, December 17th, 2011

Competition now closed.

Our winners are: -
Sylvia Burrows, Malvern - Jenna Widdowson, Norfolk - Rosemary Easton, Battle - Maureen Feldman, Herts - Anna Grayson, Doncaster - Hazel Rush, East Sussex - Sam Strange, Larne - Helen Battle, Lincs - Sarah Williams, Cheshire - Peter Seaman, Northampton.

Helen O’Dowd is a nutritionist and food scientist founder and joint director of www.virginiafoods.net.

Helen believes optimum nutrition with natural whole-foods, eating foods as close to nature as you can get, staying active and well hydrated and minimising your exposure to artificial chemicals and toxins is essential to maintaining lifelong health.

Having developed an intolerance to wheat herself, Helen began researching ways to make gluten free/ wheat free bread more appealing to consumers.

She wanted to produce bread products that tasted like regular bread and at the same were as natural as possible without chemically modified stabilizers or modified starches.

After months of trial Helen finally cracked it !

Light soft and delicious breads without any chemical stabilizers or wheat starch.

When test marketed locally the response was unanimous approval, even from regular wheat eaters.

Adults and children scoffed the lot and could not believe they were both wheat and gluten free: - Brilliant!

Requiring just a few minutes of your time to mix, and bake, the brown bread or scones not only bake off soft and light but stay fresh for several days after baking if you wrap them carefully when cool and store at room temperature ( not in the fridge).

You can use them at any meal or as a snack.

The scones bake up soft, fluffy and light. They are slightly sweet and make fantastic snacks, perfect for your little ones going to school to include in lunch boxes spread with a little jam or fruit spread.

The sandwich bread is light and airy you can fill with any filling of your choice and enjoy the taste.

You can even make Foccaccia.

Just spread the sandwich dough immediately after mixing onto baking parchment into a large round flat disk about ½ inch thick.
Stud the top of the dough with olives and sprinkle with chopped fresh rosemary or parmesan.
Allow to rise in a warm place (under a large inverted bowl ) until doubled in size.
Then bake in the centre of an oven at 200C for 20-25 minutes.
Cool and tear and share!

Makes a great pizza base also!.

There are three products in the range; Brown Bread 240 grm; Sandwich Bread 25grm and Scones.
RRP £2.49 Available in selected Sainsbury Stores visit our website to check the store list.
Order from the website www.helenshealingfoods.com