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Gluten is a protein found in wheat, rye and barley. If you are sensitive to gluten, you may have celiac disease. When you eat bread or pizza, for example, it may damage your small intestine’s lining over time. This damage prevents you from absorbing nutrients, and may cause symptoms such as bloating, abdominal pain, diarrhoea, nausea and vomiting, constipation, weight loss, fatigue and anaemia. 

While there is no known cure for celiac disease, a gluten-free diet may help you to manage the symptoms and even help your small intestine to heal.

We asked Bronwen Stokes, a registered dietitian at Pure Health and Bestmed Tempo wellness dietitian, for recipes of gluten-free treats. Here are three easy and delicious recipes to try.

Almond yoghurt bread

Ingredients:

1. 3½ cups almond flour
2. 3 free-range eggs
3. ¼ cup melted butter, plus extra for greasing
4. 1 tsp Bicarbonate of soda
5. 1 cup plain, full cream yoghurt
6. ¼ tsp salt

Method:

1. Preheat oven to 180°C.
2. Beat all the ingredients together until smooth, then turn into a loaf tin, greased and lined with baking paper.
3. Bake for 40 minutes or until a skewer inserted comes out clean.
4. Allow to cool for 10 minutes before turning out onto a wire cooling rack. For a softer crust, wrap in a tea towel until cool.

Potato pizza

Ingredients:

1. 1kg potatoes, peeled, cooked and mashed
2. 30ml margarine/butter
3. 2 large eggs, beaten
4. 60ml potato flour
5. 5ml salt
6. Pinch of pepper
7. 410g (tin) tomato and onion sauce
8. 375ml mozzarella cheese, grated
9. 7ml dried mixed herbs

Method:

1. Mix mashed potato, margarine, eggs, flour, salt and pepper until smooth. Spoon into a greased 250mm pie dish. Press the mixture down to form a base.
2. Bake at 200°C for 20 minutes. Remove from the oven.
3. Spread the tomato and onion sauce over the potato base.
4. Sprinkle the cheese and dried herbs over the pizza.
5. Bake at 200°C for 20 minutes until the cheese has melted and the pizza is golden brown. Serve hot.

Note: This pizza does not freeze well. It may, however, be chilled for 48 hours. Reheat before serving.

Egg pancakes

Makes 2 pancakes

Free of wheat, gluten, egg, milk, soya, colourants, preservatives, yeast and mould

Ingredients:

1. 1 large (55g) egg
2. 25ml sunflower oil
3. 100ml cornflour
4. Pinch of salt
5. 50ml water

Method:

1. Beat egg and oil together until light yellow and frothy.
2. Add cornflour and salt, and mix until smooth.
3. Stir water into the egg mixture to form a runny batter.
4. Pour 100ml batter into a greased, preheated frying pan.
5. Fry on both sides until golden brown.
6. Remove and make the other pancake.

Note: These pancakes are thick.

Download these recipes here.