Lucinda Bruce-Gardyne

Founder of Genius Bread

A physiology graduate, professionally-trained chef, best-selling author and devoted mother, Lucinda Bruce-Gardyne takes us inside her kitchen.

‘Creating fresh gluten-free bread is far from easy, because it is the gluten in wheat flour that allows dough to rise and which gives bread its chewiness and elasticity.

‘However, I refused to accept that my two children who have a restricted diet would miss out on the pleasure the rest of my family get from food. I wanted Robin, my son, to be able to enjoy ‘soldiers’ with his egg just like any other little boy.

‘I knew I could improve on the gluten-free loaves that were already on the market, but that wasn’t enough. I was determined to create a loaf that everyone would want to eat – whether they had gluten intolerance or not.

‘It took me three years to perfect Genius Gluten-Free Bread and my children would often come home from school to find 14 different loaves of bread waiting for them to try. I even broke my oven. But finally I got there.

‘What a relief it is now just to be able to nip along to the supermarket and buy the bread.’