Lucinda Bruce Gardyne, the founder of Genius bread, is determined that those who want or need to avoid gluten should not feel that they have to make any compromises with the food that they eat.

She spent 5 years perfecting the loaf of gluten-free bread she had invented for the two of her three children, who have food allergies. The children would often come home from school to find 14 different loaves of bread waiting for them to try. She even broke her oven in the process. She refused to accept that due to her sons' restricted diet they should miss out on the pleasure that the rest of the family had from food.

Gluten is a protein found in cereals such as wheat, rye and barley and a similar protein to gluten is also present in oats. When mixed with water, gluten forms stretchy, sticky strands that bind mixtures together and trap bubbles to form the light and airy structure of bread and cakes. Cooking without gluten therefore requires different ingredients and methods.

Aside from her family, British food is Lucinda's great love. She is a professionally trained chef, having worked at Michelin starred restaurant Bibendum, and is the co-author of the award-winning Leith’s Techniques Bible.

• Why do you do what you do?
  I invented Genius bread because I wanted Robin, my son, to be able to enjoy ‘soldiers’ with his egg just like any other little boy.  Ever since my children were diagnosed with food allergies I have been committed to producing wheat and gluten-free foods of the highest standard with the best ingredients, better than the wheat equivalent.


• What achievement are you most proud of?
  Cracking the code and discovering a recipe for wheat and gluten-free bread that is just as good as normal bread – if not better.


• What is your most memorable moment?
  Within the first year of launching we won a Gold Quality Award.


• If you were Prime Minister, what one thing would you do to encourage more people to eat British food?
  I would launch a campaign to actively inform consumers about the ingredients of what they eat. Good British food can be traced to the field or farm. Knowing what you are eating and where it comes from is the key to a healthy and British diet.


• What is your favourite food and why?
  Being a former chef I could never have a favourite food. I just love food; working with it and eating it.


• What are your predictions for the future of British food?
  The rise of the British Chef abroad can only continue. Combined with some of the best restaurants in the world in Britain, I’d say the future is looking good.


• If you were an advertising executive what slogan would you use to promote British food?
  Great Britain : Great Food


• Beat the Recession tip?
  Cook at home and grow as many ingredients as you can. A healthy body and a healthy bank account.


• What's on the menu this evening?
  I’ll be making wheat and gluten free pancakes for my children.


• How can people get hold of your produce?
  Our products are available in most supermarkets. You can also purchase bread from our website and if you are ceoliac you can now get our bread on prescription.