220 Diet Wise
seem to be already under siege and, not surprisingly, we have a formula for
trouble of epidemic proportions. Malabsorption syndrome develops due to
intestinal inflammation together with an inability to eliminate cellular waste.
As my friend Dr. Nancy Dunne in Dublin was inclined to put it, ‘Pseudo-
celiac disease with negative alpha-gliadin antibody titres and normal jejunal
biopsy but full symptomatology is now as rife as the common cold”!
If you cannot eat yeast but wheat is safe your problem is different.
You’ll need to make soda bread. The commercial kind usually contains
buttermilk, which is fermented and not allowed on a yeast-free program.
Actually, after a bit of practice you will be able turn out a very palatable
product.
Making soda bread
This traditional Irish soda bread is surprisingly quick and easy to prepare.
For one 8-inch loaf you will need:
1 tsp butter/dairy – free margarine/oil
1 lb/455 g flour
1 tsp bicarbonate of soda/baking soda
1 tsp salt
4-8 oz/115-225g buttermilk/goat’s milk/soya milk (water if you are
stuck)Preheat the oven to hot (475oF/220oC). Grease a large baking tray and set it
aside. Sift the flour, soda and salt into a large mixing bowl. Gradually beat
in the buttermilk or other liquid. The dough should be smooth but firm. If
necessary add more and shape it into a flat round loaf, approximately one
and a half inches thick and eight inches in diameter. Place on the baking
tray and with a sharp knife make a deep cross on the top of the loaf. Place
the loaf in the oven and bake for 30 to 35 minutes or until the top is golden
brown. Remove from the oven and allow to cool. Best served slightly
warm.