I wanted to share with you how to make these little cuties! They turned out so much better than I had imagined….all pretty as a picture dusted with a sprinkle of icing sugar. Yum. I took a tray of them along to our school fundraiser baking for Sports Relief and they were a big hit. I have to say, I do love the feeling of making something delicious for people and then as they eat it and say how lovely it is, telling them it’s……gluten & dairy free. Ha! They never cease to be amazed.
I was also chatting to someone who asked me why it was a good idea to go gluten free if you have thyroid disease and I did a rubbish job of explaining it. So I came home and googled it and looked on some websites for a proper explanation.
This particular article makes interesting reading, at least it does for me! In brief, it explains that you produce antibodies if you have an auto-immune condition and if you have a thyroid condition it is these antibodies that attack the thyroid proteins in your body (and when measured in a blood test these antibodies register at a crazy high level if you have Hashimoto’s) rendering it useless. Which is why you have to take medication for the rest of your life to replace these missing thyroid proteins.
So it turns out that gluten proteins are incredibly similar to thyroid proteins, so when the body starts attacking one type of protein it often starts attacking the other. When your body starts producing gluten protein attacking antibodies this is what triggers a sensitivity and intolerance to gluten and if it has been going on for a while this is the mechanism that results in having what’s called a ‘leaky gut’. If you have a leaky gut it means you are then more susceptible to developing more food sensitivities and more antibody reactions and therefore potentially more auto-immune conditions.
Which is why the prevalence of people having more than one auto-immune condition in their life time is more than 75% likely. And if you have Hashimoto’s disease the most likely and most typically recorded secondary condition to develop is….yes you guessed it….Coeliac disease.
I have questioned for years whether going gluten free is worth it and questioned whether it’s actually going to make me feel better and I think I am beginning to understand it now.
I have to say that everything I read today makes me feel seriously relieved that after all this time I have managed to embrace my gluten free diet and actually really enjoy it. It’s taken a long time, I won’t lie, and it’s not an easy choice to make, but for me, it’s definitely the right choice. I am hoping in the not so distant future to be able to tell you all how much better I’m feeling and how my gut health has improved and how my headaches have lessened and how my skin is better and how I’m not so tired……..ah well I’m ever the optimist!
Thanks god I am actually, it would make it incredibly difficult to cope with Hashimoto’s flare-ups and daily symptoms if you allowed yourself to be negative about it all the time. Don’t get me wrong, I definitely get depressed and down about it a lot, but I guess my attitude has developed into one of positive change and if I can make some symptoms better by changing my diet and taking control of what I put into my body, then that’s a positive mental attitude to have. I hope.
Anyway, back to cake. Everything seems better with cake.
To make these little Victoria Sponge Sandwiches I used exactly the same recipe as for the Lemon Cake I made on Mother’s Day. I also made another batch of my own dairy free lemon curd which is in the same recipe. If you can be bothered to make your own lemon curd then go for it, it’s really easy, very satisfying and takes as long as the cake takes to cook so you can get both done within 40mins. Otherwise buy some!
So, follow the original cake recipe exactly but bake it in a square tin and cook it for 40mins, a bit longer than the two round cakes in the original recipe.
Once you have your cake cooled then you are ready to follow these simple instructions:
- Slice the cake in half width-wise right across the middle so you have two identical halves
- Cut both halves into chequerboard squares four across and four down
- Top one half of squares with a small teaspoon of lemon curd
- Sandwich the other half on top
- Put in the fridge to set for 1 hour
- Sprinkle generously with icing sugar
Easy peasy and a real crowd pleaser!