Has anyone tried to make gluten free bread in a bread machine? If yes, do you have a model to recommend? I'm thinking of buying one and trying one.

When this client joined us, it had only been 6 days since her coeliac diagnosis! She was overwhelmed, confused, and unsure what her new lifestyle was even meant to look like. She knew she wanted to feel better in her body. She knew she needed support. But between a demanding teaching job and gym anxiety, she had no idea where to start. Fast forward just 10 weeks, and she’s: ✅ Down 9lbs and visibly leaner ✅ Less bloated, less inflamed, and finally feeling like herself again ✅ Walking into the gym with confidence ✅ Building strong, sustainable habits that fit her life This isn’t just about weight loss. It’s about feeling empowered and in control of your body again! And learning how to live well with coeliac disease, instead of feeling like it’s running the show. A huge well done to her - we’re so proud of everything she’s achieved 🧡 If you're newly diagnosed and want to lose weight / bloating / inflammation, watch Phase 1 of the course. The most important first step is building the skills and healthy habits needed for a sustainable transformation! Once you can do these consistently, the results will flow easily ✨

I experimented with a few recipes I saw on YouTube for healthy "Snickers" and this is the result. They're super easy to make and really delicious if you like peanuts (which I do). Here's how to make them: First make the base: - mix 200g blanched ground almonds with 40g coconut oil and 50g honey - press the mix in a small oven proof dish, lined with baking paper, and bake at 200 degrees Celsius for 15 minutes - take it out and let it cool down completely Next, make the peanut caramel: - put 120g peanut butter (I used homemade crunchy peanut butter, but you can use smooth too, it works fine), 40g coconut oil and 50g liquid honey in a saucepan - gently heat up and bring to the boil very briefly. Be really careful it doesn't burn! - pour over the almond bas - let it cool down completely - the caramel needs to be hard (I put it in the fridge for 2 hours) Finally, make the chocolate topping: - in a saucepan, gently melt 100g of dark chocolate with 1 tablespoon of coconut oil and 2 tablespoons of water - pour this over the caramel and spread evenly - I sprinkled a little sea salt on top - it gives this a really lovely salty-sweet taste Let this cool down completely again (I put it in the fridge again) and then slice up. That's it! I kept them in a tupperware in the fridge and they keep great for a few days.

Hello everyone Maria's here recently diagnosed coeliac... Hope i will learn much about this with you guys 🤍

I used a Loopy Whisk recipe and they were well received by my muggle family yesterday. I doubled the amount of spices as the practice batch wasn't very punchy. https://theloopywhisk.com/2025/04/12/gluten-free-carrot-cake-muffins/