The manageress reported back the next day that her staff had really enjoyed the bread, and suggested Bruce-Gardyne speak to United Central Bakeries, a bakery 40 minutes up the road in Bathgate that made a lot of own- label gluten-free products for Sainsbury’s and other retailers. She was quite surprised, but because the book was on the shelves she took me seriously.” I asked her to try the loaf and give me feedback. “I explained to the manageress that she had my book in store but didn’t have any fresh gluten-free bread. #SUGAR SUGAR ARCHIES GENIUS HOW TO#She said: “My book, How To Cook For Food Allergies, which was conceived following the birth of my dairy-allergic first son, had been published by then and was in store. She spent another six months at home perfecting the recipe before taking some sample loaves into her local Sainsbury’s. It was three years before Bruce-Gardyne had her ‘Eureka’ moment and found a formula that worked. If you take the wheat flour out, you’re left with water, yeast, salt and sugar, so you could basically drink the rest of the ingredients.” But when you’re making bread, flour is 50 per cent of the recipe. “You can easily replace a tablespoon of wheat flour with rice or cornflour to make a gluten-free white sauce. She said: “Very quickly it became clear that the more of a recipe you’re trying to substitute, the harder it becomes. People presenting with conditions like osteoporosis, anaemia and thyroid problems are now being checked for coeliac disease – a link that wouldn’t have been made even five years ago.”Īfter scouring the shelves for a suitable gluten-free bread for her family, Bruce-Gardyne decided to make her own. “It means you don’t have the same surface area in your gut to absorb nutrients in your food like calcium, iodine and iron. “This is where the finger-like projections in your gut become inflamed and quite often just flatten and disappear,” Bruce-Gardyne explains. It’s the one food that we all rely on, but that we can’t make very easily because it takes four hours out of your day to make a loaf.”Īround 15 per cent of the UK’s population have a wheat intolerance, leading to a range of reactions from tiredness, discomfort, headaches and joint pain to full-blown coeliac disease. “It’s often part of an evening meal and is useful for packed lunches for school and children’s parties. “Bread is something you eat all day – you have it for breakfast, as a sandwich for lunch and for toast and jam for tea. I didn’t want to be running a café at home, I wanted us all to eat the same food, but one food I found it very difficult to find or make myself was gluten-free bread. “We had just got our heads round the dairy allergy when we realised we had to cater for gluten intolerance too. She said: “My first son was diagnosed early on with a dairy allergy and then I had a second son who was diagnosed at three with gluten intolerance. It all started from Bruce-Gardyne’s kitchen table, after one of her children was diagnosed with an intolerance to gluten – a protein found in grains, especially wheat, that makes dough elastic and gives bread its bouncy structure and chewy texture. In just four years, the Edinburgh-based business has grown to become one of Scotland’s biggest food groups, with turnover of £20million in 2012 and brand leader position in the UK’s ‘free from’ bread market. BREAD has been something of a life’s work for Lucinda Bruce-Gardyne and is behind the phenomenal rise and rise to success of her company, Genius Foods.
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