Gluten-free, fad or fact?

By admin
31 March 2015

Does it ever seem like the whole world is going gluten-free? You’re not imagining it – the number of people who are adapting a gluten-free lifestyle is fast increasing and this is because most people feel better without it. The top reasons people eliminate gluten are less bloating and digestive issues and more energy.

A gluten-free diet completely eliminates foods that contain gluten, a protein found in wheat, barley and rye. People with celiac disease or who are gluten intolerant will feel pain after eating gluten rich foods such as pasta, bread or pastries and will suffer from abdominal discomfort on a regular basis.

Pouyoukas has a number of items that are gluten free and one that can be very useful in baking is rice flour. This recipe for a gluten free banana lemon loaf is lemony, moist and delicious. It will stay fresh for a few days. Even if you do not suffer from gluten sensitivity, you should try this fantastic recipe.

Pouyoukas Foods will be launching a new recipe book with over 80 mouth-watering recipes. For more information on the nutritional benefits of products in the Pouyoukas Foods range, as well as cooking tips and recipes, visit the website, follow PouyoukasFoods on twitter and like Pouyoukas on facebook.

Gluten-free banana lemon loaf

2 cups Pouyoukas rice flour

3 tsp baking powder

½ tsp salt

1 cup plus 2 tbsp butter

1¼ cups sugar

3 medium bananas

4 large eggs

4 tbsp icing sugar

1 tbsp lemon juice


Preheat oven to 180°C.

Sift flour with baking powder and salt.

Beat the butter, sugar and bananas until smooth and then stir in the eggs.

Stir this into the flour mixture until blended.

Pour into a large loaf pan and bake for about 1-1¼ hours or until a skewer comes out clean and the cake is just firm.

Cool for 10 minutes and then mix the sugar with the lemon juice and drizzle over the top.