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My Daily bread (Part 3 – Evening Meal)

08.11.2018 | by Liz Rimmer

And finally, to the last meal of the day (unless of course you eat early and can squeeze in a spot of supper!)…..the Juvela bread can give you something different for every mealtime!

Missed the first two parts of this blog?

Part 1 - Breakfast

Part 2 - Lunch

Firstly, a really quick but one of my all-time favourite ways of using gf white rolls, which is basically to use the rolls as a mini pizza base. You may already be ‘on it’ for this, but if not, all you need to do, is slice through the middle of each roll and pop them on a baking tray - spread a generous amount of *pizza topping over the top add a little grated cheese and whatever additional toppings that takes your fancy! Pop in a hot oven 200c/180Fan for about 10-15 minutes. For a change, and to look pretty, I cut hearts out of the cheese (I used Gouda which held its shape when melted) with a little cutter, placed them on top of the pizza topping and added a couple of slices of tomatoes. Doing this made me think, you can use shapes or letter cutters and spell out anything with cheese: Happy Birthday, Congratulations, names, initials etc.

Another thought was to use the rolls for a pizza themed party, with lots of dishes of gluten free toppings and let the children make up their own pizza using their favourite ingredients….my sort of party!! You could even do sweet versions with jam or Nutella as a base…allowing them to cool for quite a while once cooked as these fillings get (and stay) ridiculously hot!! ……Happy days!!

Or if you’re feeling a little more adventurous and fancy a lovely winter warmer, how about a delicious Cumberland Pie…..

Thanks to my recent purchase of a mini chopper/blender (it’s been on my wish list for ages!) I’ve now discovered another way of enjoying Juvela loaves and rolls – making them into lovely soft breadcrumbs!

Homemade gluten free breadcrumbs can be used in so many ways and really throws open the ‘culinary door’ as a lot of pre-breaded products can be off limits when you are following a gluten free diet. But with a tiny bit of prep at home you can still have all your favourites dishes that contain breadcrumbs. Things like breaded fish and meat, tasty meat loaves and of course homemade Christmas pud – all very exciting and rather delicious!!

Anyway, for now, I thought I would have a little bash at making a Cumberland pie, which is finished off with a generous sprinkling of breadcrumbs transforming it into something beautiful when baked. There is a little bit of prep involved - but oh, the satisfaction when it’s all done, and you are tucking into a steaming plate of this delightful savoury meal, with a wonderful crunchy topping, makes it all worthwhile!!

Ingredients (serves 6; suitable for freezing)

  • 675g (1½lb) of good quality minced beef

  • 1 large onion, chopped

  • 1 large carrot, chopped

  • 2 sticks of celery, chopped

  • ½ butternut squash, diced

  • 2 Knorr *beef stock pot or cube (I initially added 1 then added another for more flavour)

  • ½ teaspoon of *paprika

  • 3 bay leaves

  • Heaped dessertspoon of *cornflour


  • 1kg (2lb) Maris Piper potatoes (they make wonderful mash!)

  • 25g (1oz) Butter
Salt and *pepper to season

  • 1 Juvela Gluten Free bread roll OR 2-3 slices from a Juvela Gluten Free Loaf

  • 50g (2oz) mature cheddar

  • Handful of parsley



Oven temp – 200°C/4OO°F/Gas 6/ Fan180°C

  1. Roughly break up the roll/bread and parsley and place in the blender and blitz until nice and fine. Mix together with the grated cheese and set to one side. (This can be done the day before and left in the fridge or even popped in the freezer in an airtight bag/container for up to 1 month)
  2. Peel the potatoes and cut into even size pieces pop in a pan of cold water. Prep all the other veg required.
  3. Add the mince and onions to a large pan and allow the meat to brown over a moderate heat, stirring frequently to break the mince down. (Have your kettle full and ready to flick on for when you need to add boiled water to mince.)
  4. Add the carrots, celery and butternut squash. Cook for a further 5 minutes.
  5. Add the stock pot, paprika and bay leaves. Stir well and pour over boiled water from the kettle. Just enough to cover the mince but no more - you want it to remain really meaty and retain its flavour.
  6. Bring to a boil, reduce the heat to maintain a simmer. Cover pan with a lid and allow to cook for about 25 minutes. Keep checking to ensure it doesn’t boil dry.
  7. Whilst the mince is cooking, put the potatoes on to boil. Once boiling turn pan down to a simmer and cook until tender. Drain and mash the potatoes, add butter and season to taste.
  8. Blend the cornflour with a little water - just enough to make a pouring paste and stir into the mince. This should just slightly thicken the mince. Season to taste.
  9. Transfer the mince into a large ovenproof dish (mine is approx 12x9 inch and 2 inches deep).
  10. Spoon the mashed potatoes evenly over the top, and use a fork to spread out evenly.
  11. Sprinkle the breadcrumb mixture over the top. If eating straight away pop into pre-heated oven for about 25 minutes until bubbling and golden brown.

There you go all ready for you to tuck in!! Loved this with spring cabbage but would also work with any green veg especially garden peas!

Just a quickie before I go……

Cumberland pie is the perfect thing to prepare in advance and enjoy with friends or family - ideal to pop in the middle of the table for everyone to help themselves! Will keep fine, prior to baking in the fridge for 24hrs. Can be frozen too, and would be ok in the freezer for 1 month.

Also, you could do individual pies and squirrel them in the freezer for a no prep but delicious midweek dinner – how lovely to look forward to this on a dark chilly night!

If you can think of any other great ways of using gf breadcrumbs, please do give me a shout!!

Happy gf eating!!

Liz x

*Check this product out to ensure no gluten containing ingredients or ‘may contain’ warnings. If in doubt leave it out!


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