I have been reading Phil Vickery’s new book “Seriously Good Gluten-Free Cooking”. He is, as the daytime TV watchers will know, Fern Britten’s husband, she of the gastric band surgery. Actually I love Fern. It has to be said though, that there is not much mention in the book of, “Fern loves this recipe” or “Fern likes to eat this dish” etc. Perhaps she does, in smaller quantities. And there’s nothing wrong with that. Anyway Phil recommends Xanthan gum to make gluten free cakes, biscuits, bread and pastry less crumbly. I always cook with gluten free flour now, out of habit, since realising that wheat bloats me up a bit. But the result is rather crumbly and less “structured” than with proper flour. And I didn’t realise you could get xanthan gum in bog standard supermarkets, but Waitrose have it and I am guessing other outlets too. It’s a natural sugar, I’m told, tweaked a bit. I’ve just put this latest creation in the oven and I will report back when I have tasted it but my hopes are high. Incidentally my mum has bought me a new loaf tin with greaseproof paper liners – they are a revelation. Never again will I be struggling with a flapping greaseproof roll, trying to cut it to size.

Recipe: Date and Pecan Gluten-Free Loaf

Ingredients:

125g butter

125g sugar

2 eggs

150g gluten free flour + 1/2 tsp xanthan gum (or ordinary wheat flour if you are not bothered about gluten free)

1 tsp baking powder (gluten free for the strict)

1 tsp cinnamon

1 tsp ground nutmeg

2 balls stem ginger in syrup, chopped

250g pitted dates, chopped

100g pecan nuts, chopped or halved if you like

100-150ml milk

Method:

Put the ingredients, one by one, in a big bowl and mix, starting by softening and beating the butter and sugar – and then incorporating the eggs one by one. Add everything else and stir together until well mixed. Tip into a loaf tin lined with greaseproof paper, or just greased and floured if you like. Bake 180 degrees celsius for 30-40 minutes, checking that the top doesn’t burn and that a knife comes out clean when plunged carefully into the middle. Eat warm with cream, custard or Greek yoghurt or have it cold, sliced as a tea loaf with a cuppa. #UPDATE!: Having tried several cakes and pastry recipes now with the xanthan gum, I think cakes don’t actually need it, but pastry is definitely better. My cakes have turned out rubbery and “tasting like paper” as my children tell me.