BBC Good Food

06 February 2011

Tested

"I made the sultana version this afternoon and they're going down very well with my hubby and two under 5's. As I am gluten intolerant I made a couple of changes - I substituted 40g millet flour and 60g stoneground rice flour for the wholemeal flour and I obviously used certified gluten free oats. Also didn't have any walnuts so substituted toasted chopped almonds. They are very tasty indeed, hopefully will make a good healthy lunchbox snack for nursery :-)"

21 January 2009

Tested

"I make this recipe all the time and I love it. Not being able to eat 'normal' bread can be a pain, but this recipe is easy and delicious. I do find like saiqa that it needs whizzing to mix properly but that's not a problem. I always test with a skewer and tend to find it needs another 10-15 minutes on top of the recommended time. It's dark brown on top but that doesn't seem to matter. All the non-gluten free members of my family love it too. Highly recommended - thanks Good Food team :o)"