Tag Archives: wheat free bread

Review: Sukrin Baking Products – gluten, wheat and sugar free bread and cakes.

Disclaimer: This is an unpaid review, I was sent products to try and have chosen to review them. These are my personal views.

This week I’ve been trying out some products sent to my by Sukrin. It’s a product that I hadn’t heard of until I visited the Allergy Show. Sukrin is a natural sweetener produced by natural fermentation from the glucose found in pears, melons and mushrooms. The manufacturers say that is has 0 calories, 0 carbohydrates and a 0 GI plus is 100% natural.

I’ll admit that I’m not a huge fan of sweeteners and prefer to use naturally sweet products such as dried fruit to add sweetness to my baking or I just use sugar, but I was intrigued by the Sukrin Gold. This looks just like brown sugar, it taste sweeter than brown sugar to me but does taste pleasant and it worked really well in baking.

The items I was more excited about were the bread and cake mixes. Now I’ve tried a lot of gluten free, wheat free breads in my time and I’ve often been disappointed. The bread mix is gluten, wheat, soy, milk and yeast free…. the packet tells me it has only 1g carbohydrate and 58 calories per slice but is high in fibre content. Made with sunflower, pumpkin, sesame and flax seeds plus fibre from sugar beet, chicory and peas, pea protein, almond flour and surkin this bread just doesn’t just sound superhealthy it tastes supergood. I found it easy to make and it had a great texture, the major bonus, it tasted like bread! If doesn’t make a large loaf and as you would expect as a nutty taste to it bit I really enjoyed it.

Dietitian UK: Sukrin Bread

The cake mix is sugar, wheat and gluten free. Using ground almonds instead of wheat flour and sukrin plus sucralose instead of sugar it was be used as a base for a whole range of cakes. I simply added cocoa powder and made it into cupcakes. These rose well, looked great and had a lovely texture. The taste was for me a little too sweet but I don’t have a sweet tooth so that may just be my personal preference.

Dietitian UK: Sukrin Chocolate Muffins

Overall I really enjoyed tasting and testing these products and was impressed with them.

The Homemade Bread Trial

After about 12 years my trusty old breadmaker recently gave up on me, well to be more precise, I gave up on it. It was making all kinds of odd noises and only baked bread properly with a tea towel over the top of it, my wheat free bread wasn’t working at all. So I’ve splashed out and treated myself to a brand new shiny Kenwood breadmaker with a special gluten free setting (I’ve not had one of those before).

Since getting the new machine we’ve gone a bit bread-tastic and I decided to trial us making all our own bread. Up till this point I’d made bread for myself and the toddler but my husband is a bread monster and will easly devour half a bought loaf. Yes really, a bread monster and somehow he is the lower end of a normal BMI.

So over the past month we have made all our own bread, both wheat free and normal bread. The result is that the house regularly smells edible, we are all eating bread which contains “no nasties” and getting through less bread. At first I thought this was a coincedence….. but my husband tells me the homemade bread is so much more filling so he just can’t eat as much of it, which means he is eating healthier and we are saving a few pennies too – RESULT!

Dietitian UK: Homemade Bread
Dietitian UK: Homemade Bread

Personally I love my breadmaker, I know it’s probably not as good as hand making it, but it gives a great result and takes me 5 minutes to throw all the ingredients into the machine. Why not try out making your own bread for a month and see the difference? We aren’t going back to the shop bought version, see what your household thinks.

My Top Breadmaking Tips:

Don’t set the bread maker late at night, it will make the house smell amazing and you will want to eat bread in the middle of the night!

Do try using a delay timer so you have fresh bread to wake up to.

Use less salt in your homemade bread, it won’t last as long as the shop bought version but your loaves will be smaller so you will get through it faster.

Homemade bread can be made, sliced and frozen, then used from the freezer.

Keep your yeast in date!

Use either half and half white and wholemeal flour or all wholemeal flour to get some wholegrains in.

Try adding a variety of seeds to your bread for texture and taste.