72 May 2014 www.womanthismonth.com On a Gluten-Free Diet LIFESTYLE | food What was once referred to as Celiac disease has now been dubbed as ‘gluten intolerance’. For some the allergy to this protein found within wheat causes the diner to bloat and experience discomfort; for others gluten causes rashes and vomiting. Whether they are actually allergic or not, people have accepted gluten-free meals as a healthy alternative; eateries and supermarkets across the globe have adapted to the needs of the people. Here are some recipes that make life easier for those steering away from gluten. by JAMES CLAIRE Chocolate Roulade • Preheat the oven to 180 degrees Celsius. Lightly grease a 33cm x 23cm Swiss roll tin, then line the tin with baking paper. Melt the chocolate in a bowl set over a pan of simmering water. • Place the egg whites in a large bowl and whisk until stiff. Put the egg yolks in a separate bowl with the sugar and whisk until thick and creamy. Pour in the cooled chocolate and gently fold together until well combined. • Gently stir the egg whites into the chocolate mixture. Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is levelled. • Bake in the preheated oven for about 20 to 25 minutes. Remove from the oven, leave in the tin and set aside until cold. • Whip the cream. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top; then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm all the way around the edges. • Now roll this edge over tightly to start with. Use the paper to help continue the tight rolling by pulling it away from you as you roll. Don’t worry if the roulade cracks. Dust with icing sugar. 175g dark chocolate, finely chopped 6 eggs, separated 175g caster sugar 2 tbspn cocoa powder 300ml cream to dust icing sugar
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