COELIAC DISEASE IS thought to affect around one in 100 people. It is an autoimmune disease that prevents the absorption of gluten, a protein found in wheat, barley and rye.

There is currently no cure for this disease, so a gluten free diet is the only known treatment. This can be tough – for some sufferers, even small traces of gluten can cause a flare up and lead to severe stomach pain and other painful symptoms.

But with an increase awareness of the disease, we have also seen a rise in gluten-free alternatives to products like pasta, flour and bread – so living with coeliac disease is not as restrictive as it once was.

In the spirit of Coeliac Awareness Week, we’ve been searching for some of the best gluten free bakes that use different types of flour, and some use no flour at all. From moreish chocolate cake to an almond-flour-based grapefruit loaf, get inspired by some of our delightful bakes below.

1. Banana Cake, from Bites by Bekah: This one-bowl banana cake is both gluten and dairy free. Made using mainly store cupboard ingredients, it would be ideal if you’ve any last minute guests popping over for tea.

2. Pear and Almond Chocolate Torte, from Rosanna’s Kitchen: This flourless tart uses almond flour as the main ingredient and it’s also low in sugar, using just a little bit of maple syrup for sweetness. If you can’t find ripe pears, tinned pears would also work perfectly.

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3. Sticky Toffee Pudding, from Chef Gearoid Lynch: These moreish mini puddings freeze well so you can prepare a few days in advance and reheat in the microwave. Serve with hot caramel sauce or ice cream and caramelised banana.

4. Grapefruit Loaf Cake, from GastroGays: This moist and fruity loaf cake is bursting with summer flavour. The whole grapefruit is used in this recipe, including the skin, so the beautiful citrus flavours are infused deep into the cake.

5. Flourless Chocolate Cake, from Jen’s Kitchen: This richly flavoured chocolate cake is balanced by its light texture – made by folding whisked egg whites into a chocolate custard. Using a good quality dark chocolate will make a big difference to the final result, so it’s worth spending that little bit extra.

6. Sweet Potato Cookies with Tahini Salted Caramel Drizzle, from The Wright Foodie: These sweet potato based cookies are made with the purple variety, but you could easily use regular sweet potatoes. Packed with nutrients and a tahini based caramel drizzle, this recipe is definitely going on our bake list!

Coeliac Awareness Week takes place nationwide from May 13-19 2019.

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