A note about breadcrumbs. Gluten free breadcrumbs.

I’m gluten free. I eat gluten free bread. It’s great – I no longer have insides and skin like a burning field of mini volcanoes.

After years of trying all the supermarket gluten free breads that taste and feel like eating slices of washing up sponge, or bamboozle you with lists of ingredientsthat you really shouldn’t be subjecting your gut microbiome to, I settled on an organic sourdough loaf made next door to the mill where I buy my gluten free oat flour (the one I use for all my gluten free baking) by Good Grain Bakery. Their gluten free sourdough ‘uses a natural levain with no added yeast to produce a fantastic crumb structure and flavour developed through its long fermentation time’. It’s wheat free, egg free, dairy free, nut free and preservative free; vegan, certified organic and doesn’t have synthetic ingredients like hydroxypropyl methyl cellulose or other hard to pronounce additives.

Ingredients:
Organic Tapioca Flour
Organic Brown Rice
Organic Potato Starch
Organic Maize Meal
Organic Quinoa Flour
Organic Buckwheat Flour
Organic Quinoa Flour
Organic Rapeseed Oil
Organic Psyllium Husk
Salt

If this sounds a bit highbrow and la-de-dah, just stick with the fact that this is quality food that tastes great. Stuff some sage leaves, garlic and cream cheese inside a pork fillet, brush it with egg and roll it in these gluten free beauties and it tastes amazing.