After several conversations with different people it became clear that there was a necessity to define three things:
Allergies
Autoimmune:
Immunodeficiency:
Coeliac Disease is the Second of these three. Lets start though with the definition of an Allergy.
When you have an allergy it is because your body overreacts to otherwsie harmless stimuli, causing uncomfortable and sometimes harmful symptoms.
When you have an autoimmune disease (as I do, Coeliac Disease) your body essentially attacks itself, causing damage to your digestive system, respiratory system, or muscles for example.
An immunodeficiency disorder is when your body stops protecting you from foreign stimuli like viruses, toxins, bacteria and tumors.
So the difference between gluten sensitivity (allergy) and Coeliac disease (autoimmune) is this:
With Coeliac Disease gluten triggers an autoimmune response that causes serious harm to the digestive system. People who have Coeliac Disease MUST cut all gluten products from their diet (hence 'strict' gluten free diet), if they don't it can cause irreparable damage to the digestive system. If you have problems when eating bread, cakes or crackers it doesn't mean you are Coeliac. You may have gluten sensitivity which means that your body produces histamines whenever it detects gluten in your system (allergy).
'A little bit won't hurt' statement as, you can see here, could not be more dangerous as it WILL cause damage, and make the Coeliac ill.
That is not to say that gluten sensitivity can cope, as they are more likely to be prone to anaphylactic shock. Which needs an Epipen and immediate medical attention i.e 999 emergency.
The current NICE guidelines (UK only) on the diagnosis of IBS, is before your Doctor confirms a diagnosis of IBS you should be screened for Coeliac Disease first. This consists of a blood test, if positive then you will need confirmation, if negative then IBS can be considered (www.coeliac.org.uk/health)
Wednesday 4 December 2013
Sunday 1 December 2013
A very useful site if you are going away................
The link below will take you to a very useful site if you are going abroad or even if you are just staying at home, I have used the English restaurant card for my stay in hospital and it was worth it's weight in gold and I now always have one in my bag and because you can give them out to Staff in restaurants or anywhere that may need to feed you they are a good tool and save a lot of embarrassing awkward questions. They are free and all they ask is if you cannot donate please post their address on your blog, this is what I am doing now as I've just printed off another 3 to make sure I'm safe over the Festivities when going out with friends.
www.celiactravel.com and go to the Gluten Free Restaurant Cards section, then select the language you wish.
Have Fun.
www.celiactravel.com and go to the Gluten Free Restaurant Cards section, then select the language you wish.
Have Fun.
Monday 25 November 2013
Choclate Tray Bake recipe
Here is a recipe for a chocolate tray bake, which is brilliant for Birthday Parties. Before you ask, no I haven't tried this with GF flour, but have confidence and see what happens, if you've got small ones they'll probably enjoy it no matter what it looks like!!
12oz SR Flour
3 tbsp Cocoa Powder
8oz Caster Sugar
8oz Soft Margarine
4 Eggs beaten
4 Tbsp Milk
1 3/4 oz Milk chocolate Chips
1 3/4 oz Dark Chocolate Chips
1 3/4 oz White Chocolate Chips
Grease a 13x9x2" cake tin. Place all the ingredients except the chocolate chips in a bowl and beat until smooth. Beat in the Chocolate Chips. Spoon the mix into prepared cake tin and level the top. Bake for 30-40 mins at 180c until risen and springy to the touch. Leave to cool in the tin. Once cool cut into squares and serve. For a great dessert serve with whipped cream. This serves around 15.
Rather than buy the little packs of choc chips, by the cheapest safe bars of chocolate of each flavour break off the right amount from each bar and place in plastic bag, take out your frustration with a rolling pin to break into smaller pieces, it can be better than the chips because you end up with different sized chunks in the cake (and it's cheaper and goes further!)
If you test this out before I do please do let me know how it turns out.
12oz SR Flour
3 tbsp Cocoa Powder
8oz Caster Sugar
8oz Soft Margarine
4 Eggs beaten
4 Tbsp Milk
1 3/4 oz Milk chocolate Chips
1 3/4 oz Dark Chocolate Chips
1 3/4 oz White Chocolate Chips
Grease a 13x9x2" cake tin. Place all the ingredients except the chocolate chips in a bowl and beat until smooth. Beat in the Chocolate Chips. Spoon the mix into prepared cake tin and level the top. Bake for 30-40 mins at 180c until risen and springy to the touch. Leave to cool in the tin. Once cool cut into squares and serve. For a great dessert serve with whipped cream. This serves around 15.
Rather than buy the little packs of choc chips, by the cheapest safe bars of chocolate of each flavour break off the right amount from each bar and place in plastic bag, take out your frustration with a rolling pin to break into smaller pieces, it can be better than the chips because you end up with different sized chunks in the cake (and it's cheaper and goes further!)
If you test this out before I do please do let me know how it turns out.
Have Confidence in yourself
Many People find that trying to cook Gluten Free is going to be really complicated, and this applies to Cakes more than anything else.
If you have baked regularly before, have confidence in your ability. Things can go wrong with a Gluten Free Cake just as much as they can with an ordinary cake. I discovered this last week!! I made a sponge cake with a script mix, which normally wouldn't have caused me any problem BUT I was in a hurry, and I rushed putting in the raising agent and didn't measure it out properly. Result a sponge that spilled all over the cooker took longer to cook and wasn't particularly nice to eat, but hey it was Cake and it was a waste to throw it away.....so I ate it!!
Yesterday I got baking again and I made sure I used the Juvela script mix, as my Christmas Cake trial only needed plain flour, so no raising agent at the last minute. I used an old recipe that I've used before and it came out fantastically well......moral, make sure you have time, and don't rush things. I also made another sponge cake and used the Gluten Free Doves Farm Self Raising Flour...this time no problems at all, partly I suggest because the flour altready had the raising agent in it.
All baking to a point is to do with confidence, just think how you thought about baking before, if you were confident when using ordinary flour, be the same with the GF flour. I hate the Gluten Free recipe books as many of them use this, that and the other flour mixed together, when really all you really want is the two bags of flour you used to have in the cupboard i.e. One SR and one Plain. Then use as you would ordinary flour with all the recipes you already have at home.
Scones is the one I have problems with. Juvela fixed my gingerbread for our gingerbread house as my recipe didn't work, due to the lack of gluten in the flour, but once you add an egg, no problem.
If you have a simple recipe that you have been using for years with no problem, I would just say substitute the flour and see what happens, but have the confidence that it will work, because 98% of the time it will.
Don't doubt yourself, we've all had sunk cakes (I've just made a ginger cake, and usually it sinks, this time with GF flour, it hasn't!!) and made mistakes, when I forgot to put any flour at all into Nigella's chocolate marmalade cake!!
Gluten Free flour (Doves Farm is the best) is not as difficult as everyone makes out. Trial and error is the order of the day, I have only had one thing not work quite as it should and that was the Gingerbread, but now I can make gingerbread men
I can understand why you are nervous, but who isn't the first time they take on something new, but have confidence and try things, is it really going to be that bad if your cake isn't quite what you expected?
If you have baked regularly before, have confidence in your ability. Things can go wrong with a Gluten Free Cake just as much as they can with an ordinary cake. I discovered this last week!! I made a sponge cake with a script mix, which normally wouldn't have caused me any problem BUT I was in a hurry, and I rushed putting in the raising agent and didn't measure it out properly. Result a sponge that spilled all over the cooker took longer to cook and wasn't particularly nice to eat, but hey it was Cake and it was a waste to throw it away.....so I ate it!!
Yesterday I got baking again and I made sure I used the Juvela script mix, as my Christmas Cake trial only needed plain flour, so no raising agent at the last minute. I used an old recipe that I've used before and it came out fantastically well......moral, make sure you have time, and don't rush things. I also made another sponge cake and used the Gluten Free Doves Farm Self Raising Flour...this time no problems at all, partly I suggest because the flour altready had the raising agent in it.
All baking to a point is to do with confidence, just think how you thought about baking before, if you were confident when using ordinary flour, be the same with the GF flour. I hate the Gluten Free recipe books as many of them use this, that and the other flour mixed together, when really all you really want is the two bags of flour you used to have in the cupboard i.e. One SR and one Plain. Then use as you would ordinary flour with all the recipes you already have at home.
Scones is the one I have problems with. Juvela fixed my gingerbread for our gingerbread house as my recipe didn't work, due to the lack of gluten in the flour, but once you add an egg, no problem.
If you have a simple recipe that you have been using for years with no problem, I would just say substitute the flour and see what happens, but have the confidence that it will work, because 98% of the time it will.
Don't doubt yourself, we've all had sunk cakes (I've just made a ginger cake, and usually it sinks, this time with GF flour, it hasn't!!) and made mistakes, when I forgot to put any flour at all into Nigella's chocolate marmalade cake!!
Gluten Free flour (Doves Farm is the best) is not as difficult as everyone makes out. Trial and error is the order of the day, I have only had one thing not work quite as it should and that was the Gingerbread, but now I can make gingerbread men
I can understand why you are nervous, but who isn't the first time they take on something new, but have confidence and try things, is it really going to be that bad if your cake isn't quite what you expected?
Tuesday 29 October 2013
I hadn't realised...........
Wow I hadn't realised it had been nearly 2 months since the last time I posted. This post could just as easily be entitled my GP and me!!!
Firstly, between myself and my GP we seem to have sorted a lot of the things that the Coeliac Disease was responsible for: B12 under control, Diet under control, flu jab done, pneumo vaccine sorted, and my Folic Acid is also under control. We are now singing off the same hymn sheet which is making life a lot easier.
Secondly I had a very frightening end of September when my Diverticulitis flared up big time, resulting in another visit from Paramedics but I managed to keep myself out of the hospital. The stress of them not being able to deal with my diet would not have helped my recovery, and the emergency doctor who came out to see me that day agreed that I would be better off at home, so that's where I stayed, and because of the way my GP surgery deals with appointments etc I was able to talk to the same person every time I rang, at the end of that week...that was what I call fantastic care, and the least stressful way of dealing with a problem that was very debilitating.
Because of the above the question of emotional baggage has come to the fore, and after months of trying to get help from the normal routes, work came up with the goods!! I now have somewhere where I will be able to sort out all the emotional issues that come with Coeliac Disease. This has come with my GP's blessing as well, which is very helpful.
I think we both know that we listen and take action on what the other has said, and that is what has given me my complete care package. It's taken a little while to get there but it's now working in my favour.
Because of the Diverticulitis flare there are still a few bits that need sorting out and now I need to have some more blood tests, BUT overall feeling like a pincushion is certainly preferable to feeling like I did a few weeks ago.
I do feel fantastic, and that is thanks to the above, but I am struggling with the whole Coeliac Disease thing as far as the emotional impact is concerned, this is what I buried a year ago to deal with the practical, and it now needs dealing with because we believe that emotional stress is what causes my Diverticulitis attacks, and the extra worry of what happened a few weeks ago happening again is not very helpful, I need some strategies to help, and that is what work have come forward with.
Obviously I am now aware that this is going to take some time to sort out but we are moving forward and that can only be a good thing. Talking to CUK re my diet and fibre intake was reassuring too, since to aid with the Diverticulitis I need a high fibre diet but I have problems with wholewheat's and whole grains, to be told by the dietitian that I had my diet well and truly under control and I was eating the right things to keep on top of my deficiencies as well as eating enough fibre was very helpful, and negated the need for another appointment with a dietitian, so that was fantastic.
I've had a tough time over the last two years (this year in particular, with hospital visits etc.) but it does now all be appearing to be calming down and sorting itself out. OK I do still have phlebitis but that is being monitored as are all my other health problems, and it is becoming apparent that a few of them are connected to the CD. It's thanks to my GP really, who has gone out of his way to make sure that I am having the care that's needed and what is available, which is a step up from the GP who had not a lot of idea before, same person different perspective, and is working for his patient, he got up to speed very quickly. Yes we've had some hiccups, but those have all been ironed out, and I now feel confident that there is an understanding of the links between my condtions and how they affect me and my life which can only be good.
All I need to do now is change the attitudes of other people..................!!!!!!
Firstly, between myself and my GP we seem to have sorted a lot of the things that the Coeliac Disease was responsible for: B12 under control, Diet under control, flu jab done, pneumo vaccine sorted, and my Folic Acid is also under control. We are now singing off the same hymn sheet which is making life a lot easier.
Secondly I had a very frightening end of September when my Diverticulitis flared up big time, resulting in another visit from Paramedics but I managed to keep myself out of the hospital. The stress of them not being able to deal with my diet would not have helped my recovery, and the emergency doctor who came out to see me that day agreed that I would be better off at home, so that's where I stayed, and because of the way my GP surgery deals with appointments etc I was able to talk to the same person every time I rang, at the end of that week...that was what I call fantastic care, and the least stressful way of dealing with a problem that was very debilitating.
Because of the above the question of emotional baggage has come to the fore, and after months of trying to get help from the normal routes, work came up with the goods!! I now have somewhere where I will be able to sort out all the emotional issues that come with Coeliac Disease. This has come with my GP's blessing as well, which is very helpful.
I think we both know that we listen and take action on what the other has said, and that is what has given me my complete care package. It's taken a little while to get there but it's now working in my favour.
Because of the Diverticulitis flare there are still a few bits that need sorting out and now I need to have some more blood tests, BUT overall feeling like a pincushion is certainly preferable to feeling like I did a few weeks ago.
I do feel fantastic, and that is thanks to the above, but I am struggling with the whole Coeliac Disease thing as far as the emotional impact is concerned, this is what I buried a year ago to deal with the practical, and it now needs dealing with because we believe that emotional stress is what causes my Diverticulitis attacks, and the extra worry of what happened a few weeks ago happening again is not very helpful, I need some strategies to help, and that is what work have come forward with.
Obviously I am now aware that this is going to take some time to sort out but we are moving forward and that can only be a good thing. Talking to CUK re my diet and fibre intake was reassuring too, since to aid with the Diverticulitis I need a high fibre diet but I have problems with wholewheat's and whole grains, to be told by the dietitian that I had my diet well and truly under control and I was eating the right things to keep on top of my deficiencies as well as eating enough fibre was very helpful, and negated the need for another appointment with a dietitian, so that was fantastic.
I've had a tough time over the last two years (this year in particular, with hospital visits etc.) but it does now all be appearing to be calming down and sorting itself out. OK I do still have phlebitis but that is being monitored as are all my other health problems, and it is becoming apparent that a few of them are connected to the CD. It's thanks to my GP really, who has gone out of his way to make sure that I am having the care that's needed and what is available, which is a step up from the GP who had not a lot of idea before, same person different perspective, and is working for his patient, he got up to speed very quickly. Yes we've had some hiccups, but those have all been ironed out, and I now feel confident that there is an understanding of the links between my condtions and how they affect me and my life which can only be good.
All I need to do now is change the attitudes of other people..................!!!!!!
Saturday 31 August 2013
Is it really the END of August?
It seems to have gone on forever!!! I guess it's because my family have been gallivanting about and enjoying things. DD2 went off to Kent International Jamboree with the Explorers for a week camping, and had a wonderful time. DD1 flew out to Germany to meet up with a friend for a week.
In between those two events they both had some time with Daddy DD1 went on an overnight canoe camp, and DD2 scared hiim witless at Thorpe Park (I didn't go on either of those, the first event not enough room in the boat!! and I HATE rollercoasters, so not much point in going to the Second event!!)
When DD2 and DH went to Thorpe Park, I took myself into Reading for the day as I needed to do some mobile phone research and it was an ideal excuse to go and look around the shops. I also managed to have lunch out that day in Cafe Rouge, who were a revelation to me, and I had a wonderful time.
Somewhere in the middle of all of that we fitted in our short break in Cardiff, as mentioned previously. DD1 has also attended Reading Festival and had a really good time. Her AS results came in whilst she was in Germany and she is very happy with them.
We have also in the last few days been up in the Peak District with my family as my Dad was 70 on Thursday. I impressed myself yesterday when I managed to scale Bradwell Edge without an awful lot of difficulty. Last time I tried to do anything like that was around 4 years ago, in Somerset when I hit the proverbial wall half way up, and I didn't know why, this time around I didn't struggle at all, I think that maybe the fact that the anaemia has been sorted out, and the thing that was causing it has also been sorted out maybe the logical answer, anyway I was well impressed that I kept up better than I hoped I would.
The evening before this said walk we had gone out to dinner at a wonderful place called 'The Poachers Arms' in Hope. Gluten Free choices and although there was a lot of bread the only things I was unable to have were the Fish and Chips and the Pie, so well worth a visit if you are ever in the area (Peak District National Park) I even had Bakewell tart!! Such a nice change from the 'oh I don't know what you can have'....scenario that is so often presented to me. Had a good time and I now have somewhere else I can eat with confidence (although probably won't be there that often, Mum and Dad still very active and quite often down here catching the ferry to France).
The summer holidays are nearly over and the grind of normality will soon sink in (certainly by Friday anyway!!)
The trip to Cardiff seems an absolute age away, and another 5 days seems like a long time too....which says to me that this summer break has been much better than the last one. Hardly surprising considering what was going on this time last year.....waiting for tests, procedures and eventually diagnosis and trying to enjoy the summer....was nearly impossible. This time around, apart from the odd hiccup, has been much better.
In between those two events they both had some time with Daddy DD1 went on an overnight canoe camp, and DD2 scared hiim witless at Thorpe Park (I didn't go on either of those, the first event not enough room in the boat!! and I HATE rollercoasters, so not much point in going to the Second event!!)
When DD2 and DH went to Thorpe Park, I took myself into Reading for the day as I needed to do some mobile phone research and it was an ideal excuse to go and look around the shops. I also managed to have lunch out that day in Cafe Rouge, who were a revelation to me, and I had a wonderful time.
Somewhere in the middle of all of that we fitted in our short break in Cardiff, as mentioned previously. DD1 has also attended Reading Festival and had a really good time. Her AS results came in whilst she was in Germany and she is very happy with them.
We have also in the last few days been up in the Peak District with my family as my Dad was 70 on Thursday. I impressed myself yesterday when I managed to scale Bradwell Edge without an awful lot of difficulty. Last time I tried to do anything like that was around 4 years ago, in Somerset when I hit the proverbial wall half way up, and I didn't know why, this time around I didn't struggle at all, I think that maybe the fact that the anaemia has been sorted out, and the thing that was causing it has also been sorted out maybe the logical answer, anyway I was well impressed that I kept up better than I hoped I would.
The evening before this said walk we had gone out to dinner at a wonderful place called 'The Poachers Arms' in Hope. Gluten Free choices and although there was a lot of bread the only things I was unable to have were the Fish and Chips and the Pie, so well worth a visit if you are ever in the area (Peak District National Park) I even had Bakewell tart!! Such a nice change from the 'oh I don't know what you can have'....scenario that is so often presented to me. Had a good time and I now have somewhere else I can eat with confidence (although probably won't be there that often, Mum and Dad still very active and quite often down here catching the ferry to France).
The summer holidays are nearly over and the grind of normality will soon sink in (certainly by Friday anyway!!)
The trip to Cardiff seems an absolute age away, and another 5 days seems like a long time too....which says to me that this summer break has been much better than the last one. Hardly surprising considering what was going on this time last year.....waiting for tests, procedures and eventually diagnosis and trying to enjoy the summer....was nearly impossible. This time around, apart from the odd hiccup, has been much better.
Wednesday 14 August 2013
Tea Loaf recipe
Sulatana Tea Loaf.
8oz Sultanas (you can use any dried fruit)
1/4 pint Cold Tea
8oz SR Flour
Pinch of salt
6oz Demerara Sugar (I used Castor, but next time I shall use this)
1 Large Egg beaten
4 Fluid oz Cold Water
Soak Sultana's in tea overnight (I soaked the fruit for about 2 hours, as I was desparate for Cake and had run out of Margarine!!)
Grease 2lb loaf tin - Gas 4/160
Mix flour, salt and sugar.
Add sultana's, tea, egg and the Cold water
Mix well to make a sticky batter (be warned this is very wet!!)
Pour into tin
Bake for 1 hour and 20mins.
Cover with Greaseproof paper 15mins before the end if browning too much.
Makes 1 loaf, and freezes well.
8oz Sultanas (you can use any dried fruit)
1/4 pint Cold Tea
8oz SR Flour
Pinch of salt
6oz Demerara Sugar (I used Castor, but next time I shall use this)
1 Large Egg beaten
4 Fluid oz Cold Water
Soak Sultana's in tea overnight (I soaked the fruit for about 2 hours, as I was desparate for Cake and had run out of Margarine!!)
Grease 2lb loaf tin - Gas 4/160
Mix flour, salt and sugar.
Add sultana's, tea, egg and the Cold water
Mix well to make a sticky batter (be warned this is very wet!!)
Pour into tin
Bake for 1 hour and 20mins.
Cover with Greaseproof paper 15mins before the end if browning too much.
Makes 1 loaf, and freezes well.
Saturday 10 August 2013
Cardiff is fantastic!!
So had a couple of days away. Ended up in Cardiff because we visited the Dr.Who experience (that is good fun!!) Booked Holiday Inn in Cardiff City Centre (I knew it was close to the Millenium Stadium, but didn't realise it meant next door!!, and the Castle was across the road.)
On the online booking form it asked for any special request, so naturally I asked for a meeting with the chef as I was Coeliac. Unfortunately what I hadn't realised was that the Hotel would not receive that information until the morning you arrive, so they didn't have a lot of notice. However they did their best and catered for me superbly, now this may not mean much to you but when my fish and chips came out minus chips, I was a bit miffed however, the Chef had noticed that the chips they used were coated in flour so didn't do me any, which was a result, he had realised that they wouldn't be safe for me to eat. When I asked if I could have some chips the Chef did me proper chunky spud chips with the skins left on to go with my slightly unconventional breaded (GF) fish. Pudding all I could have was the fruit salad with ice cream, but that was fine I was full anyway!!
In the morning when we came down to breakfast there was a note against our room number about my dietary requirements, but there was obviously a change in Chef, as the buffet was a little unsafe I asked for my breakfast from the kitchen. I was offered Vegetarian Sausages which was a laugh, because they're worse than ordinary sausages for being stuffed with wheat!! I was then told that the bacon wasn't gluten free (still trying to get my head around that one!!) Anyway I got a very hot plate full of two fried eggs, scrambled egg, tomatoes and mushrooms (I don't like Baked Beans!) and a toasted GF roll, as they didn't have any bread left (on my fish night before methinks!) No questions asked, no funny looks, just catered for.
After the Dr Who experience on Thursday (before we got to the Hotel) we came out and all needed a drink and a snack, so rather than staying at the experience we walked out along the bay and DD1 spotted a sign which said Gluten Free cake available at the Lightship 2000. This was after I had resigned myself to the fact that it may not be possible for me to have a snack, however, when we found the Lightship a toasted GF crumpet with butter was on the menu, which made a pleasant change from just cake or nothing! so I had that (I could have had a Brownie as well, but I didn't as they were pecan ones). Happy number 1.
We then went to the Hotel (see above), but while killing time waiting to see the Chef, we wandered into Cardiff itself, and investigated a lot of the arcades which are the old part of the city. In the process just in case the Hotel couldn't cope with me, we were on the look out for places that understood (apart from the big chains Prezzo, Pizza Hut, Pizza Express etc.) and I was taken aback when we found a little coffee shop in the back of one of these arcades where nearly everything on the menu was marked with the crossed grain symbol, unfortunately we had arrived at 3:55 and the kitchen closed at 4:00pm but we logged it for further reference (It was called 'The Plan' and it wasn't in the Castle Quarter arcade, unfortunately I can't remember which one it was in....now theres a challenge for you if you are visiting Cardiff.) Happy number 2.
We then returned to the hotel and what is explained above happened. On Friday morning after breakfast, we went for a walk to see if we could just get into the Castle grounds (but no it was admission only, and far too expensive for all of us) so we went to Bute Park next door, there was a fab sculpture there of a picture frame, so we took the obligatory photos (unfortunately there weren't many people about so the four of us couldn't get in one photo) and then wandered back to the hotel via a shop specialising in Welsh Love Spoons.
Before we went to Cardiff I had looked up places to eat that would cater for a gluten free diet, what I hadn't banked on was a teeny tea shop just two miles up the road.......all I can say is they are a Coeliac friendly haven and a gem I ought to keep to myself but I can't. For the size of Waterloo Gardens Teahouse their service was impeccable. Cross contamination was well understood, they cleaned the knives or found clean ones for each slice of Cake............and there was a choice of ....wait for it.......Gluten Free, Dairy Free, Vegetarian, Vegan and even all in one cake!! Plus did I say there was a Choice, yes, I did if you just wanted GF Cake it was clearly labelled as such and I could have eaten most of them, and there were around 16 of them. Added to which there were over 20 different teas to choose from, and I could have had a GF lunch, in this really teeny teahouse, brilliant and I have contacted them to tell them how fantastic they were. Shhhh!! don't tell anyone but here's the link www.waterlootea.com they are very friendly and busy. Happy number 3.
So all in all a nice break in Cardiff and they appear to be Coeliac aware which makes a nice change. If you are going to holiday inn and book online put the note in the special requests, but ring them a couple of days before you go so they can prepare for you. Although as I discovered nothing was too much trouble and they managed to feed me with no problems. I still cannot work out why Bacon wouldn't be gluten free, but there you go. LOL!!
Back to normality today, food didn't just appear.....................for a couple of days break, that I was quite worried about Cardiff came up trumps, and I was impressed, and had a very good break...flying the TARDIS was the best bit though!!
Well done Wales.....well, Cardiff, anyways.
On the online booking form it asked for any special request, so naturally I asked for a meeting with the chef as I was Coeliac. Unfortunately what I hadn't realised was that the Hotel would not receive that information until the morning you arrive, so they didn't have a lot of notice. However they did their best and catered for me superbly, now this may not mean much to you but when my fish and chips came out minus chips, I was a bit miffed however, the Chef had noticed that the chips they used were coated in flour so didn't do me any, which was a result, he had realised that they wouldn't be safe for me to eat. When I asked if I could have some chips the Chef did me proper chunky spud chips with the skins left on to go with my slightly unconventional breaded (GF) fish. Pudding all I could have was the fruit salad with ice cream, but that was fine I was full anyway!!
In the morning when we came down to breakfast there was a note against our room number about my dietary requirements, but there was obviously a change in Chef, as the buffet was a little unsafe I asked for my breakfast from the kitchen. I was offered Vegetarian Sausages which was a laugh, because they're worse than ordinary sausages for being stuffed with wheat!! I was then told that the bacon wasn't gluten free (still trying to get my head around that one!!) Anyway I got a very hot plate full of two fried eggs, scrambled egg, tomatoes and mushrooms (I don't like Baked Beans!) and a toasted GF roll, as they didn't have any bread left (on my fish night before methinks!) No questions asked, no funny looks, just catered for.
After the Dr Who experience on Thursday (before we got to the Hotel) we came out and all needed a drink and a snack, so rather than staying at the experience we walked out along the bay and DD1 spotted a sign which said Gluten Free cake available at the Lightship 2000. This was after I had resigned myself to the fact that it may not be possible for me to have a snack, however, when we found the Lightship a toasted GF crumpet with butter was on the menu, which made a pleasant change from just cake or nothing! so I had that (I could have had a Brownie as well, but I didn't as they were pecan ones). Happy number 1.
We then went to the Hotel (see above), but while killing time waiting to see the Chef, we wandered into Cardiff itself, and investigated a lot of the arcades which are the old part of the city. In the process just in case the Hotel couldn't cope with me, we were on the look out for places that understood (apart from the big chains Prezzo, Pizza Hut, Pizza Express etc.) and I was taken aback when we found a little coffee shop in the back of one of these arcades where nearly everything on the menu was marked with the crossed grain symbol, unfortunately we had arrived at 3:55 and the kitchen closed at 4:00pm but we logged it for further reference (It was called 'The Plan' and it wasn't in the Castle Quarter arcade, unfortunately I can't remember which one it was in....now theres a challenge for you if you are visiting Cardiff.) Happy number 2.
We then returned to the hotel and what is explained above happened. On Friday morning after breakfast, we went for a walk to see if we could just get into the Castle grounds (but no it was admission only, and far too expensive for all of us) so we went to Bute Park next door, there was a fab sculpture there of a picture frame, so we took the obligatory photos (unfortunately there weren't many people about so the four of us couldn't get in one photo) and then wandered back to the hotel via a shop specialising in Welsh Love Spoons.
Before we went to Cardiff I had looked up places to eat that would cater for a gluten free diet, what I hadn't banked on was a teeny tea shop just two miles up the road.......all I can say is they are a Coeliac friendly haven and a gem I ought to keep to myself but I can't. For the size of Waterloo Gardens Teahouse their service was impeccable. Cross contamination was well understood, they cleaned the knives or found clean ones for each slice of Cake............and there was a choice of ....wait for it.......Gluten Free, Dairy Free, Vegetarian, Vegan and even all in one cake!! Plus did I say there was a Choice, yes, I did if you just wanted GF Cake it was clearly labelled as such and I could have eaten most of them, and there were around 16 of them. Added to which there were over 20 different teas to choose from, and I could have had a GF lunch, in this really teeny teahouse, brilliant and I have contacted them to tell them how fantastic they were. Shhhh!! don't tell anyone but here's the link www.waterlootea.com they are very friendly and busy. Happy number 3.
So all in all a nice break in Cardiff and they appear to be Coeliac aware which makes a nice change. If you are going to holiday inn and book online put the note in the special requests, but ring them a couple of days before you go so they can prepare for you. Although as I discovered nothing was too much trouble and they managed to feed me with no problems. I still cannot work out why Bacon wouldn't be gluten free, but there you go. LOL!!
Back to normality today, food didn't just appear.....................for a couple of days break, that I was quite worried about Cardiff came up trumps, and I was impressed, and had a very good break...flying the TARDIS was the best bit though!!
Well done Wales.....well, Cardiff, anyways.
Monday 5 August 2013
Results TTG levels and one other
Now I'm not one for getting tests and results, and I don't always like to tell everyone what they say but in this instance I'm going to make an exception.
You ladies out there will know that every 3 years or so we have to go through a test that is not exactly ladylike, however over the last 3 years I've had to have them more often. My last one came back clear and now I have gone back onto the 3 year cycle, so that was good news.
TTG levels in June 2012 before formal diagnosis were 28. Formal diagnosis was given in September and that's when I started my Gluten Free diet. Had the results from the blood test last week, today and the TTG levels have dropped to 9..........Happy, Happy, Happy!!
It's tough but I've achieved an amazing drop of 19 in less than a year, gobsmacked doesn't even cover it!!! I'm aiming at 0 by next year and judging by what has happened this time around that isn't unachievable.
Now all I've got to sort out is to stop this feeling of not being interested in food.....I think that could take a while.
You ladies out there will know that every 3 years or so we have to go through a test that is not exactly ladylike, however over the last 3 years I've had to have them more often. My last one came back clear and now I have gone back onto the 3 year cycle, so that was good news.
TTG levels in June 2012 before formal diagnosis were 28. Formal diagnosis was given in September and that's when I started my Gluten Free diet. Had the results from the blood test last week, today and the TTG levels have dropped to 9..........Happy, Happy, Happy!!
It's tough but I've achieved an amazing drop of 19 in less than a year, gobsmacked doesn't even cover it!!! I'm aiming at 0 by next year and judging by what has happened this time around that isn't unachievable.
Now all I've got to sort out is to stop this feeling of not being interested in food.....I think that could take a while.
Tuesday 30 July 2013
So took the advice of CUK and referred myself to talking therapies. Their response use CUK's website!!
Why is there no help out there, unless you are me you will not understand how this condition is making me feel.
Yet again I have been told i need to take my own food to something where 1) I was told I would be catered for and 2) they've had a years notice to sort it out. Well miffed as I'd given them as much information as possible, and now they're excluding me because of my MEDICAL diet.
It's not my fault, I didn't ask for it, I don't want it, and it's not a lifestyle choice..but it's not even considered.
So frustrated right now and feel very excluded from everything, How is anyone supposed to stay positive when even with a years notice they still can't cope with feeding me.
Try and help yourself and end up with useless information, I don't know what these people think I have been doing for the past 9 months, sitting on my backside and not taking any notice of how I feel or what's out there to help, what a completely useless waste of time
Why is there no help out there, unless you are me you will not understand how this condition is making me feel.
Yet again I have been told i need to take my own food to something where 1) I was told I would be catered for and 2) they've had a years notice to sort it out. Well miffed as I'd given them as much information as possible, and now they're excluding me because of my MEDICAL diet.
It's not my fault, I didn't ask for it, I don't want it, and it's not a lifestyle choice..but it's not even considered.
So frustrated right now and feel very excluded from everything, How is anyone supposed to stay positive when even with a years notice they still can't cope with feeding me.
Try and help yourself and end up with useless information, I don't know what these people think I have been doing for the past 9 months, sitting on my backside and not taking any notice of how I feel or what's out there to help, what a completely useless waste of time
Wednesday 17 July 2013
Forgot to mention..........
Forgot to say yesterday....my Vitamin D levels came back normal yay!!!
Just the TTG levels now to sort out, wonder if they'll be lower than 28? Hope so!! I'll let you know in due course.
Just the TTG levels now to sort out, wonder if they'll be lower than 28? Hope so!! I'll let you know in due course.
Monday 15 July 2013
Do I feel better...mmm....not sure!
Before you all panic, no, I haven't given up on the GF diet. I can't and I won't, this will take you back to the 'heart v head' argument that I posted about earlier. I know a GF diet is the only way I will stay healthy and full of energy, but noone said it would be easy.
I guess what I mean with the title is I'm not sure I'm less stressed, but I have removed the two big stressors that were coming up this month.
On Saturday I did attend the Group BBQ, having spent most of the day making sure I had loads of things to eat to take with me (including some Bratwurst to cook.) When we arrived, to my delight my chef friend was manning the BBQ, he had read up on Coeliac Disease (result!!) and was aware of the cross contamination and had provided separate utensils to use with my food (I told him I wouldn't need a separate BBQ because of a wonderful product, foil trays which allow the flames and smoke to come through and cook the food, but it keeps it off the grill!! They come in packs of 10 in Lidl.) although if I'd asked he would have provided one. The only drawback was it was so hot on Saturday that by 8:30pm I had had enough and wanted to go home (my asthma was playing up, and I was finding the air like trying to breath treacle.)
Today, we had our celebratory get together for the 60th Anniversary of the School Crossing Patrol service (UK) Because I had been busy with the food for Saturday, there was a lot left in the fridge that I was able to just pack into my coolbag and take with me. I had a good time, and was presented with a commemorative badge/medal and a certificate. There will be lots of embarrassing photo's in the local paper next week too!! They did a fun shot of all of us on the Zebra crossings outside the council offices taking off The Beatles Abbey Road album cover......there were about 19 Lollipop people across both the crossings!! I actually enjoyed myself as the food here was secondary, and it managed to happen fairly inconspicuously which was rather nice.
Food is still stressing me out, but I do feel a little better. Maybe my complete breakdown the other day over an order of food that didn't quite work, might have got some of it out of my system now. It's just because I think this is the first time I have ever had to deal with the BBQ season, and things just having food rather than parties.....if you see what I mean.
DH did take me out for Dinner on Friday at our local Coeliac friendly restaurant, and on Monday the local Coeliac group have arranged a 3 course lunch for all of us, so that should be good. Things are improving, but I'm not naive enough to believe that this is going to be the end of finding this difficult. Over 40years of being able to eat anything, is not going to vapourise overnight, this is going to take time, but I want it sorted now.
Yes I do feel better than I did a few days ago, but I know it won't be the last or only time, be patient with me.
I guess what I mean with the title is I'm not sure I'm less stressed, but I have removed the two big stressors that were coming up this month.
On Saturday I did attend the Group BBQ, having spent most of the day making sure I had loads of things to eat to take with me (including some Bratwurst to cook.) When we arrived, to my delight my chef friend was manning the BBQ, he had read up on Coeliac Disease (result!!) and was aware of the cross contamination and had provided separate utensils to use with my food (I told him I wouldn't need a separate BBQ because of a wonderful product, foil trays which allow the flames and smoke to come through and cook the food, but it keeps it off the grill!! They come in packs of 10 in Lidl.) although if I'd asked he would have provided one. The only drawback was it was so hot on Saturday that by 8:30pm I had had enough and wanted to go home (my asthma was playing up, and I was finding the air like trying to breath treacle.)
Today, we had our celebratory get together for the 60th Anniversary of the School Crossing Patrol service (UK) Because I had been busy with the food for Saturday, there was a lot left in the fridge that I was able to just pack into my coolbag and take with me. I had a good time, and was presented with a commemorative badge/medal and a certificate. There will be lots of embarrassing photo's in the local paper next week too!! They did a fun shot of all of us on the Zebra crossings outside the council offices taking off The Beatles Abbey Road album cover......there were about 19 Lollipop people across both the crossings!! I actually enjoyed myself as the food here was secondary, and it managed to happen fairly inconspicuously which was rather nice.
Food is still stressing me out, but I do feel a little better. Maybe my complete breakdown the other day over an order of food that didn't quite work, might have got some of it out of my system now. It's just because I think this is the first time I have ever had to deal with the BBQ season, and things just having food rather than parties.....if you see what I mean.
DH did take me out for Dinner on Friday at our local Coeliac friendly restaurant, and on Monday the local Coeliac group have arranged a 3 course lunch for all of us, so that should be good. Things are improving, but I'm not naive enough to believe that this is going to be the end of finding this difficult. Over 40years of being able to eat anything, is not going to vapourise overnight, this is going to take time, but I want it sorted now.
Yes I do feel better than I did a few days ago, but I know it won't be the last or only time, be patient with me.
Tuesday 9 July 2013
Even more good news....well to me anyway!!
Rang the Docs again today to ask the question about my B12 jabs. I have one booked for August, but I have been told that because my levels were normal last week and last time I had a lot of jabs the levels went very high that I can now have my B12 jabs once every 6 months instead of once every 3 months, so I've gone from 4 jabs a year to 2 wooohooooo!!! That's what I call an improvement.
This is looking good for my TTG Levels...but I shall just have to wait to find out.
All these positives are really good, now it's just a case of seeing if I can cope with a large BBQ on Saturday evening amongst lots of people. It's interesting how many people are asking questions because I've been up front about how difficult life can be sometmes, I had a long conversation with someone yesterday about how Coeliac disease to me, anyway, was a complete shock and that because I showed no symptoms the control of my diet has a lot to do with will power, which is quite difficult to explain:
I can walk past a Bakery and know that I could eat anything in the window, and know that, outwardly, any way, it wouldn't make me ill. My head however is telling me that if I do that I will damage my insides and ultimately will make myself ill as I will be unable to absorb the vitamins and minerals from any food I eat and the anaemia will eventually come back. So my heart (I could murder a belgian bun right now) and my head are constantly arguing with each other, and I have to make sure that I am listening to my head and not my heart...........see what I mean, clear as mud that was, wasn't it!!
Anyway the good news is my levels appear to be stabilising, which is suggestive that a) I am sticking to the GF diet b) my gut is starting to heal and c) that maybe coeliac disease might be tough but it can be done......just don't get too cranky with me when I have an off day as I am craving everything I shouldn't be eating.........French Bread is the one I am missing most, along with Jam Doughnuts!!
Onwards and upwards.
This is looking good for my TTG Levels...but I shall just have to wait to find out.
All these positives are really good, now it's just a case of seeing if I can cope with a large BBQ on Saturday evening amongst lots of people. It's interesting how many people are asking questions because I've been up front about how difficult life can be sometmes, I had a long conversation with someone yesterday about how Coeliac disease to me, anyway, was a complete shock and that because I showed no symptoms the control of my diet has a lot to do with will power, which is quite difficult to explain:
I can walk past a Bakery and know that I could eat anything in the window, and know that, outwardly, any way, it wouldn't make me ill. My head however is telling me that if I do that I will damage my insides and ultimately will make myself ill as I will be unable to absorb the vitamins and minerals from any food I eat and the anaemia will eventually come back. So my heart (I could murder a belgian bun right now) and my head are constantly arguing with each other, and I have to make sure that I am listening to my head and not my heart...........see what I mean, clear as mud that was, wasn't it!!
Anyway the good news is my levels appear to be stabilising, which is suggestive that a) I am sticking to the GF diet b) my gut is starting to heal and c) that maybe coeliac disease might be tough but it can be done......just don't get too cranky with me when I have an off day as I am craving everything I shouldn't be eating.........French Bread is the one I am missing most, along with Jam Doughnuts!!
Onwards and upwards.
Saturday 6 July 2013
A bit of Good news
I've had some good news this week and hopefully it will get better by Friday. Yesterday I was told that my blood test as part of my annual review had come back telling me that my B12 levels are stable, but my Folic Acid has dropped low again, so I am back on tablets for this for 3 months. I'm hoping that this means I can stop having the B12 jabs, as I hate them, so, I am really hopeful (might be a bit premature though!!)
The full blood count also came back normal.
I am awaiting results for Vitamin D to make sure those levels are also at a normal level, and I am still awaiting the results of a blood test that was ordered after I had been seen by paramedics in June (apparently that should be back by Friday)
So as I said hopefully, by Friday I shall have more good news, so keep your fingers crossed.
I am due to have my TTG levels checked in September, and then obviously my Folic Acid levels will need to be checked again in October.
Friday 5th July:
I have been told that the blood test ordered in June has come back normal, which was a huge relief. They were checking to see if I had the gene that makes blood clot more readily than normal, to see if I was at even higher risk of DVT than I was already. It's taken a long time to come back, but at least I now know.
Vitamin D result is likely to take another couple of weeks, but I'm hopeful that will come back normal too.
As for the B12 jabs, well that requires another phone call, as I forgot to ask again!!!
But overall it's not looking too bad.
The full blood count also came back normal.
I am awaiting results for Vitamin D to make sure those levels are also at a normal level, and I am still awaiting the results of a blood test that was ordered after I had been seen by paramedics in June (apparently that should be back by Friday)
So as I said hopefully, by Friday I shall have more good news, so keep your fingers crossed.
I am due to have my TTG levels checked in September, and then obviously my Folic Acid levels will need to be checked again in October.
Friday 5th July:
I have been told that the blood test ordered in June has come back normal, which was a huge relief. They were checking to see if I had the gene that makes blood clot more readily than normal, to see if I was at even higher risk of DVT than I was already. It's taken a long time to come back, but at least I now know.
Vitamin D result is likely to take another couple of weeks, but I'm hopeful that will come back normal too.
As for the B12 jabs, well that requires another phone call, as I forgot to ask again!!!
But overall it's not looking too bad.
Thursday 27 June 2013
Now here's a dilemma
When you find yourself getting stressed about something, how do you deal with it?
There are two fairly effective solutions:
1. Remove yourself from the thing that is causing the stress or
2. Remove the thing that is causing the stress from yourself
All very well and good until it comes to food........humans and food are inextricably linked and you can do neither of the above solutions. If you remove yourself from food the outcome will not be good, and equally if you remove food from yourself the outcome again will be deadly.
So how on earth do you deal with a stressor that cannot and should not be removed? No I don't know either, but this is where I'm at now. Food is stressing me out, I don't want anything to do with it (but I have to to survive) I can't remove it, and I shouldn't remove myself from it (and before you all panic I won't remove myself from it) But sometimes when just walking through the kitchen makes you burst into tears how do I deal with that? I can't have a break from it for 2 weeks, food is ever present as it's a basic human need. Unless I employ a chef to feed me (now wouldn't that be good!!) three meals a day for a fortnight, that just arrive on the table, there is no let up in this stress at all.
My friends and family have been very good, but I can't help feeling that I am in a glass box, I feel distant even though I'm being included, which isn't helping the feelings of isolation from everybody around me, and I do not want to attend things that involve food because it will just upset me (but won't help the feelings of isolation.) I know there are some of you out there who know exactly what I'm talking about, and some of you are reading this saying it can't be that bad.
Put yourself in my position: When we go to anything I have to take my own food. If we go to a venue I have to ring ahead and ask all sorts of questions which sound silly, but are necessary. Knowing full well that if a mistake is made I wouldn't know since I get no effects whatsoever (I'm what is known as a silent Coeliac). except malabsorption and that takes quite a long time to show up, and can only be tested by blood tests. I am not about to compromise my strict GF diet to find out what the effects of eating gluten would be 9 months down the line. I cannot just turn up and expect to be fed, like the rest of you do. This becomes a problem, because I get bored with what I make and take with me, it is also more expensive, and I don't get the respite of not having to think about more than one dish for everyone, i.e. I am expected to provide my own food plus a contribution for everyone else.
I've lost interest in food, I don't want anything to do with it, it is stressing me out every time I think about it, I can't get away from it and as a consequence I cannot deal properly with the stress which is starting to make me ill. I'm eating because I have to, not because it's enjoyable. All the enjoyment has been sucked out of food and I have no idea how to combat it. I faced up to Coeliac Disease and confronted it, but this is much, much harder, and it's made even harder by not being able to explain what this feels like or how it affects me.
Nothing is impossible, but this has me stumped as to how to deal with it.
There are two fairly effective solutions:
1. Remove yourself from the thing that is causing the stress or
2. Remove the thing that is causing the stress from yourself
All very well and good until it comes to food........humans and food are inextricably linked and you can do neither of the above solutions. If you remove yourself from food the outcome will not be good, and equally if you remove food from yourself the outcome again will be deadly.
So how on earth do you deal with a stressor that cannot and should not be removed? No I don't know either, but this is where I'm at now. Food is stressing me out, I don't want anything to do with it (but I have to to survive) I can't remove it, and I shouldn't remove myself from it (and before you all panic I won't remove myself from it) But sometimes when just walking through the kitchen makes you burst into tears how do I deal with that? I can't have a break from it for 2 weeks, food is ever present as it's a basic human need. Unless I employ a chef to feed me (now wouldn't that be good!!) three meals a day for a fortnight, that just arrive on the table, there is no let up in this stress at all.
My friends and family have been very good, but I can't help feeling that I am in a glass box, I feel distant even though I'm being included, which isn't helping the feelings of isolation from everybody around me, and I do not want to attend things that involve food because it will just upset me (but won't help the feelings of isolation.) I know there are some of you out there who know exactly what I'm talking about, and some of you are reading this saying it can't be that bad.
Put yourself in my position: When we go to anything I have to take my own food. If we go to a venue I have to ring ahead and ask all sorts of questions which sound silly, but are necessary. Knowing full well that if a mistake is made I wouldn't know since I get no effects whatsoever (I'm what is known as a silent Coeliac). except malabsorption and that takes quite a long time to show up, and can only be tested by blood tests. I am not about to compromise my strict GF diet to find out what the effects of eating gluten would be 9 months down the line. I cannot just turn up and expect to be fed, like the rest of you do. This becomes a problem, because I get bored with what I make and take with me, it is also more expensive, and I don't get the respite of not having to think about more than one dish for everyone, i.e. I am expected to provide my own food plus a contribution for everyone else.
I've lost interest in food, I don't want anything to do with it, it is stressing me out every time I think about it, I can't get away from it and as a consequence I cannot deal properly with the stress which is starting to make me ill. I'm eating because I have to, not because it's enjoyable. All the enjoyment has been sucked out of food and I have no idea how to combat it. I faced up to Coeliac Disease and confronted it, but this is much, much harder, and it's made even harder by not being able to explain what this feels like or how it affects me.
Nothing is impossible, but this has me stumped as to how to deal with it.
Sunday 16 June 2013
This b***** disease condition...
Yeah I'm upset. This B***** disease has just deprived me of having a fun evening with my friends. It is not my friends fault, it is the fault of the establishment where they are going to eat, the best they could offer me was a Salad!!
Do they really think I am going to attend a restaurant and spend extortionate amounts of money to be presented with a bowl of lettuce, while watching everyone else tuck in to decent food?
The venue in question told me that there were loads of items on the menu I could eat, and when I looked everything was either breaded or battered (even the fish and chips was battered in beer batter so worse than normal!) or it was Pasta or bread based. Clearly this venue has no idea what 'gluten' is, never mind what it's contained in.
I have made a suggestion that we could change venue, but that might present more of a challenge since the invites have already gone out asking people for their choice from the menu. However I shall wait and see, if we can change the venue to one where I know I can eat safely I will be a happy bunny, but if we can't there is no point whatsoever me even attempting to go.
Feeling very isolated and forgotten about, and just because some restaurant can't or rather won't try and accomodate my diet. So I have to stay at home while my friends have a good time. No fair!!
P****** off and very angry, at the catering industry.
Rant over, feel better now even though I am very upset.
Do they really think I am going to attend a restaurant and spend extortionate amounts of money to be presented with a bowl of lettuce, while watching everyone else tuck in to decent food?
The venue in question told me that there were loads of items on the menu I could eat, and when I looked everything was either breaded or battered (even the fish and chips was battered in beer batter so worse than normal!) or it was Pasta or bread based. Clearly this venue has no idea what 'gluten' is, never mind what it's contained in.
I have made a suggestion that we could change venue, but that might present more of a challenge since the invites have already gone out asking people for their choice from the menu. However I shall wait and see, if we can change the venue to one where I know I can eat safely I will be a happy bunny, but if we can't there is no point whatsoever me even attempting to go.
Feeling very isolated and forgotten about, and just because some restaurant can't or rather won't try and accomodate my diet. So I have to stay at home while my friends have a good time. No fair!!
P****** off and very angry, at the catering industry.
Rant over, feel better now even though I am very upset.
Sunday 2 June 2013
Wow!! Or What a Wonderful Wedding
I was so scared about attending my brothers wedding yesterday, they had a wedding lunch, which of course was family only, and then they had an afternoon tea (which I believe I stated in a previous post is possibly the worst thing for a Coeliac!!)
I needn't have worried, I had forgotten that my 'now' Sister in Law was an events manager. It was lovely, and to boot the sun came out. The reason I was so worried is obvioualy this was a very important celebration and the first one I've attended since diagnosis, and I did not want anything to go wrong. What was so nice was when lunch came out the lady who was in charge of our table said coeliac sausages for you and then mentioned that the onion gravy was also gluten free (yes we had bangers and mash!!) but in such a discreet manner that the only person who noticed was my husband.
Then the afternoon tea, when I went to see what was available I was told, oh just help yourself from the table, when I explained that I was the lady who was Coeliac she looked at me and said oh yes the Chef is doing yours now, and well all I can say is WOW!! I had an oval plate to myself with around 16 triangular sandwiches on one half being smoked salmon, and the other half cheese. My Mum's face was a picture, and then she said 'Is that ALL for you?' having previously checked, the answer was yes!!
Unfortunately the Bride and Groom had warned me that I wouldn't be able to eat their wedding cake, as it wasn't Gluten Free, but they more than made up for it with the amount of Cake that was plated separately for me (and no I didn't eat all of it!) 5 slices of fruit cake and 5 chocolate brownies.
There was free flowing Tea and Coffee and wine and champagne for those of us that weren't driving. So although I had my reservations before lunch, I was impressed with the service of the staff, and obviously both my brother and his wife for the effort they put in, to make sure I had a good day too. I was just a bit miffed I couldn't have the Scones with Cream and Jam. (but I guess over time you get used to that.) I was concerned that my brother would forget that I have a new illness, as up until now, I have always been able to eat everything. So it was a rewarding experience.
So if you ever go to 'The Dene' in Woldingham, if you talk to the staff I'm sure you will be catered for. Obviously we had a Private Function area, but I was impressed with the attitude and the service.
Oh and my 5 year old nephew was brilliant as the 'Best Man' that was sooooo cute. It was a lovely day.
I needn't have worried, I had forgotten that my 'now' Sister in Law was an events manager. It was lovely, and to boot the sun came out. The reason I was so worried is obvioualy this was a very important celebration and the first one I've attended since diagnosis, and I did not want anything to go wrong. What was so nice was when lunch came out the lady who was in charge of our table said coeliac sausages for you and then mentioned that the onion gravy was also gluten free (yes we had bangers and mash!!) but in such a discreet manner that the only person who noticed was my husband.
Then the afternoon tea, when I went to see what was available I was told, oh just help yourself from the table, when I explained that I was the lady who was Coeliac she looked at me and said oh yes the Chef is doing yours now, and well all I can say is WOW!! I had an oval plate to myself with around 16 triangular sandwiches on one half being smoked salmon, and the other half cheese. My Mum's face was a picture, and then she said 'Is that ALL for you?' having previously checked, the answer was yes!!
Unfortunately the Bride and Groom had warned me that I wouldn't be able to eat their wedding cake, as it wasn't Gluten Free, but they more than made up for it with the amount of Cake that was plated separately for me (and no I didn't eat all of it!) 5 slices of fruit cake and 5 chocolate brownies.
There was free flowing Tea and Coffee and wine and champagne for those of us that weren't driving. So although I had my reservations before lunch, I was impressed with the service of the staff, and obviously both my brother and his wife for the effort they put in, to make sure I had a good day too. I was just a bit miffed I couldn't have the Scones with Cream and Jam. (but I guess over time you get used to that.) I was concerned that my brother would forget that I have a new illness, as up until now, I have always been able to eat everything. So it was a rewarding experience.
So if you ever go to 'The Dene' in Woldingham, if you talk to the staff I'm sure you will be catered for. Obviously we had a Private Function area, but I was impressed with the attitude and the service.
Oh and my 5 year old nephew was brilliant as the 'Best Man' that was sooooo cute. It was a lovely day.
Wednesday 22 May 2013
How Awesome are Coeliac UK
How awesome are Coeliac UK, I'll tell you. After my emergency admission to the local hospital last week and the ensuing problems with trying to access gluten free food, I came home and just copied in CUK in my communictions with the hospitals PALS department.
It appears that in my case there was a communication breakdown and I wasn't told something as basic as they had a separate Gluten Free menu (now I know!!) and that some of their procedures weren't followed for whatever reason.
The next thing to appear in my inbox is a request from CUK that the hospital do some digging into what actually went wrong.....this was a copied message. I tell you what, I felt so supported after the disappointment of the problems whilst I was in the hospital. They've kicked butt just for me, it made it feel worhtwhile being a member of the charity and is well worth the £20 a year they charge us for that kind of support.
I am impressed and really pleased, as I have had back up support. Wonderful. and Thank You to those of you that do this for us.
It appears that in my case there was a communication breakdown and I wasn't told something as basic as they had a separate Gluten Free menu (now I know!!) and that some of their procedures weren't followed for whatever reason.
The next thing to appear in my inbox is a request from CUK that the hospital do some digging into what actually went wrong.....this was a copied message. I tell you what, I felt so supported after the disappointment of the problems whilst I was in the hospital. They've kicked butt just for me, it made it feel worhtwhile being a member of the charity and is well worth the £20 a year they charge us for that kind of support.
I am impressed and really pleased, as I have had back up support. Wonderful. and Thank You to those of you that do this for us.
Sunday 19 May 2013
Suspect your wondering
I suspect you're wondering where I got to this month!!
Firstly my brother was rushed into hospital at the end of April with a suspected heart attack, but it turned out to be Pericarditis, so although not life threatening I think it scared the wotsits out of everybody. Pleased to report he is doing well and should be fine for his wedding on 1st June.
Being Coeliac awareness week this week I thought I'd do my bit, I had posters put up in the Post Office the local Hairdressers and a very accomodating local coffee shop. I then got in the kitchen and was cooking and baking to take some food to Cubs on Monday (13th May) to explain to them that I have this illness and how hard sometimes it can be. The results of my improvised 'you go shopping game' was quite interesting, at one point the only 'safe' food I could eat was a box of pastry and a packet of fajita mix!! Despite the fact that a lot of the things I took with me were quite clearly marked gluten free....fortunately I don't have to rely on them to do my shopping!
I did have every intention on Wednesday of holding a coffee morning with gluten free goodies, however on Tuesday night/Wednesday morning I was admitted as an emergency to the local hospital with a suspected Deep Vein Thrombosis. Fortunately after some tests a DVT was ruled out, and within 24 hours I was back home dosed up on Antibiotics for a severe infection and Thrombophlebitis. Needless to say the coffee mornng never happened!! The experience at the hospital with my diet was not good either, they appeared totally clueless and I ended up with no food 3 times, now as a hospital I would expect better than that. Someone said I should have bought my own (at 2:00 in the morning unplanned?!)
I was presented with no breakfast, no lunch and no tea.......mmmmm. Anyway I'm home now and will be back at work (all being well) on Thursday next week.
So I've had an interesting month, the good thing that came out of the Cub meeting was this: They all decided that my Jaffa Cakes were really good, there weren't any Flapjacks left and they decided that GF food isn't as bad as many people think. But the best bit: PARENT: It's so nice for William to be able to eat everything, as usually he has to bring his own food. This Cub is allergic to a lot of things, but doesn't have Coeliac disease and I think Mum was really grateful that someone had taken into account, and understood some of the problems with the things that William can't eat. That meant more to me, than whether any of the kids had understood what I was talking about or even understood Coeliac Disease. I have no way of knowing but if only one went home a bit more aware then I achieved my goal.
Firstly my brother was rushed into hospital at the end of April with a suspected heart attack, but it turned out to be Pericarditis, so although not life threatening I think it scared the wotsits out of everybody. Pleased to report he is doing well and should be fine for his wedding on 1st June.
Being Coeliac awareness week this week I thought I'd do my bit, I had posters put up in the Post Office the local Hairdressers and a very accomodating local coffee shop. I then got in the kitchen and was cooking and baking to take some food to Cubs on Monday (13th May) to explain to them that I have this illness and how hard sometimes it can be. The results of my improvised 'you go shopping game' was quite interesting, at one point the only 'safe' food I could eat was a box of pastry and a packet of fajita mix!! Despite the fact that a lot of the things I took with me were quite clearly marked gluten free....fortunately I don't have to rely on them to do my shopping!
I did have every intention on Wednesday of holding a coffee morning with gluten free goodies, however on Tuesday night/Wednesday morning I was admitted as an emergency to the local hospital with a suspected Deep Vein Thrombosis. Fortunately after some tests a DVT was ruled out, and within 24 hours I was back home dosed up on Antibiotics for a severe infection and Thrombophlebitis. Needless to say the coffee mornng never happened!! The experience at the hospital with my diet was not good either, they appeared totally clueless and I ended up with no food 3 times, now as a hospital I would expect better than that. Someone said I should have bought my own (at 2:00 in the morning unplanned?!)
I was presented with no breakfast, no lunch and no tea.......mmmmm. Anyway I'm home now and will be back at work (all being well) on Thursday next week.
So I've had an interesting month, the good thing that came out of the Cub meeting was this: They all decided that my Jaffa Cakes were really good, there weren't any Flapjacks left and they decided that GF food isn't as bad as many people think. But the best bit: PARENT: It's so nice for William to be able to eat everything, as usually he has to bring his own food. This Cub is allergic to a lot of things, but doesn't have Coeliac disease and I think Mum was really grateful that someone had taken into account, and understood some of the problems with the things that William can't eat. That meant more to me, than whether any of the kids had understood what I was talking about or even understood Coeliac Disease. I have no way of knowing but if only one went home a bit more aware then I achieved my goal.
Saturday 4 May 2013
Stressed out
I got so stressed out the other day, as the invites for my brothers wedding came through. The reception is afternoon tea...... and the venue isn't listed on CUK.
I think I kind of panicked!!! Afternoon tea as you know usually consists of plates of Sandwiches and different types of cakes and fancies.........in fact a Coeliacs nightmare!!!
Got really wound up and spent most of the other day trying to calm myself down. I did email the venue asking lots of questions, and to date I've had no reply.
I needn't have worried my future Sister in Law is an events manager, which I had totally forgotten and I have been in communication with my brother too, they are talking to the caterers so hopefully all will be (and it had better be!!) fine.
My brothers wedding is not a celebration I wish to have spoilt by an uninformed venue. Well we'll see.
I think I kind of panicked!!! Afternoon tea as you know usually consists of plates of Sandwiches and different types of cakes and fancies.........in fact a Coeliacs nightmare!!!
Got really wound up and spent most of the other day trying to calm myself down. I did email the venue asking lots of questions, and to date I've had no reply.
I needn't have worried my future Sister in Law is an events manager, which I had totally forgotten and I have been in communication with my brother too, they are talking to the caterers so hopefully all will be (and it had better be!!) fine.
My brothers wedding is not a celebration I wish to have spoilt by an uninformed venue. Well we'll see.
Sunday 28 April 2013
Had two parties.....
I went to two parties this weekend, the one on Friday was for my own daughter who will be 17 on Tuesday, and that consisted of 50 teenagers, a live band and a DJ with some awesome music too. My ears were still ringing on Saturday morning!!! But a good time was had by all.
On Saturday I had been invited to a Celidh. We had informed our friends of my recent diagnosis, and was met with the response, oh that's OK we'll do you a separate plate of food. That in itself was a breath of fresh air. Nevertheless, I still ate before I went because we had been in Oxford all day checking out the University at their open day. I also made sure I took some food with me as a back up. When it came to eating I went to see my friend and she said oh yes the food is here, and then she divulged that she had neglected to tell her son and his mates that the separate plates of food were for the 3 Coeliac friends who were at the party.
Needless to say three Separate plates of food in the eyeline of three teenage boys, doesn't really need much explanation, and the ladies son didn't bother to ask, and naturally assumed that the food was for them.......result..........not as many sandwiches as there should have been. Because I had eaten before I went and taken some snacks with me, it wasn't a problem, it was just so funny when the hostess told me what had happened, I don't know what the reaction of the other Coeliacs was, but I just found it really funny. Really enjoyed the Celidh too. It was nice to know though that I, and the other 2 Coeliacs had been treated as guests at their party rather than an inconvenience, I won't forget that.
Couldn't move this morning, I had such a good time last night, and I ache all over.
On Saturday I had been invited to a Celidh. We had informed our friends of my recent diagnosis, and was met with the response, oh that's OK we'll do you a separate plate of food. That in itself was a breath of fresh air. Nevertheless, I still ate before I went because we had been in Oxford all day checking out the University at their open day. I also made sure I took some food with me as a back up. When it came to eating I went to see my friend and she said oh yes the food is here, and then she divulged that she had neglected to tell her son and his mates that the separate plates of food were for the 3 Coeliac friends who were at the party.
Needless to say three Separate plates of food in the eyeline of three teenage boys, doesn't really need much explanation, and the ladies son didn't bother to ask, and naturally assumed that the food was for them.......result..........not as many sandwiches as there should have been. Because I had eaten before I went and taken some snacks with me, it wasn't a problem, it was just so funny when the hostess told me what had happened, I don't know what the reaction of the other Coeliacs was, but I just found it really funny. Really enjoyed the Celidh too. It was nice to know though that I, and the other 2 Coeliacs had been treated as guests at their party rather than an inconvenience, I won't forget that.
Couldn't move this morning, I had such a good time last night, and I ache all over.
Thursday 25 April 2013
Published at last post script
It's a wierd feeling, knowing that something you have written has been turned into a book. I received the hard copy this morning and still can't believe that I actually wrote it!! I keep reading it, even though I know what it says........very surreal.
The purpose of the book is to help those who have just gone through diagnosis and who are feeling very bewildered. Some of the proceeds from these books be it ebook, or softback will be going to Coeliac UK. Their website is full of information and there is always someone on the end of the phone, and as a Thank You to them I would like to give something back whilst at the same time helping others who are going through what I did. The book is based on my own personal experience.
So, if you can, please buy or download a copy and help me to help Coeliac UK to help even more people with this much misunderstood illness.
THANK YOU
The purpose of the book is to help those who have just gone through diagnosis and who are feeling very bewildered. Some of the proceeds from these books be it ebook, or softback will be going to Coeliac UK. Their website is full of information and there is always someone on the end of the phone, and as a Thank You to them I would like to give something back whilst at the same time helping others who are going through what I did. The book is based on my own personal experience.
So, if you can, please buy or download a copy and help me to help Coeliac UK to help even more people with this much misunderstood illness.
THANK YOU
Saturday 20 April 2013
I've been playing around in the kitchen.....Onion Bhajis
I decided today that I would try out the Onion Bhaji recipe. I discovered that on the packet of Gram flour I bought there was a recipe on the side for these too, so I used the ingredients previously published here and I used the method on the flour packet.
The results as tested by myself and my daughter are really good, and according to my daughter much better than the bought ones (no surprise there then!!)
I'm surprised we've got any left (we're going to have them with a Curry tonight, I need to use up some bits in the fridge!!) as they are so quick and easy to make. I think I am going to have to possibly double the ingredients so instead of 15 (yes that's bitesize bhaji's) I shall get 30!!
I have updated the recipe with the method I used, Enjoy them.
The results as tested by myself and my daughter are really good, and according to my daughter much better than the bought ones (no surprise there then!!)
I'm surprised we've got any left (we're going to have them with a Curry tonight, I need to use up some bits in the fridge!!) as they are so quick and easy to make. I think I am going to have to possibly double the ingredients so instead of 15 (yes that's bitesize bhaji's) I shall get 30!!
I have updated the recipe with the method I used, Enjoy them.
Sunday 14 April 2013
Be careful
Please be careful. I was invited to a party recently to celebrate a Golden Wedding. When I explained all the stuff about having to be gluten free I was met with these two responses:
Our daughter is 'wheat intolerant' so there will be things there that you can eat.
and maybe it would be easier if you bought your own food.
You have to be extremely careful as many people think that 'gluten' is only present in Wheat!! If I had turned up (as it happened I was unable to attend) with no food, I could have been offered Rye Bread, Oatcakes (which I hate) or anything that may have contained Barley.
Wheat intolerance, is also not always gluten free as is shown in the statement above, that is why some of Doves Farm Flours are labelled Gluten and Wheat free, since not all Gluten free food will be wheat free (that will be the CODEX wheat starch.)
It is not a foregone conclusion that just because it doesn't contain wheat it will be gluten free. This is a very common misconception and if you think about it, it does sort of make sense since most flours are made of wheat unless otherwise stated.
Just be wary, or you may be caught out on this one. Rye, Barley and Oats contain less gluten than wheat but they are NOT gluten free, which as a Coeliac is what you need.
Our daughter is 'wheat intolerant' so there will be things there that you can eat.
and maybe it would be easier if you bought your own food.
You have to be extremely careful as many people think that 'gluten' is only present in Wheat!! If I had turned up (as it happened I was unable to attend) with no food, I could have been offered Rye Bread, Oatcakes (which I hate) or anything that may have contained Barley.
Wheat intolerance, is also not always gluten free as is shown in the statement above, that is why some of Doves Farm Flours are labelled Gluten and Wheat free, since not all Gluten free food will be wheat free (that will be the CODEX wheat starch.)
It is not a foregone conclusion that just because it doesn't contain wheat it will be gluten free. This is a very common misconception and if you think about it, it does sort of make sense since most flours are made of wheat unless otherwise stated.
Just be wary, or you may be caught out on this one. Rye, Barley and Oats contain less gluten than wheat but they are NOT gluten free, which as a Coeliac is what you need.
Friday 12 April 2013
Flapjacks
Flapjacks
8oz GF Oats
4oz Marg
4oz Sugar
Oven preheated to Gas 4/160 c
Melt marg and sugar in a saucepan until all the sugar has dissolved. Remove the pan from the heat and add the oats stir in the oats until they are all coated with the sugary mixture.
Press into a Baking sheet, bake in the oven for around 20 mins until they are golden brown.
Take the flapjacks out of the oven and score them into slices, leave to cool in the tin. When cool break the flapjack out of the tin and put in an airtight container.
If you add any dried fruit and/or nuts to this mixture you can also make your own cereal bars.
Be warned though they can get very crumbly!!! They don't last long either, as people will keep eating them!!
8oz GF Oats
4oz Marg
4oz Sugar
Oven preheated to Gas 4/160 c
Melt marg and sugar in a saucepan until all the sugar has dissolved. Remove the pan from the heat and add the oats stir in the oats until they are all coated with the sugary mixture.
Press into a Baking sheet, bake in the oven for around 20 mins until they are golden brown.
Take the flapjacks out of the oven and score them into slices, leave to cool in the tin. When cool break the flapjack out of the tin and put in an airtight container.
If you add any dried fruit and/or nuts to this mixture you can also make your own cereal bars.
Be warned though they can get very crumbly!!! They don't last long either, as people will keep eating them!!
Did a little baking
I did some baking yesterday as I was feeling very devoid of Cake!!
I made the Victoria Sponge and very nearly forgot to put in the raising agent (Juvela isn't SR) so that could have been a bit of a disaster. Fortunately I remembered before finished whisking it up.
I also made some Fruit Scones, just make sure you use a slightly smaller cutter than I did, you should get 10-12 Scones out of this mix, I only managed 6, but they are enormous!!
Heres the Recipe:
12oz GF Flour
3oz Marg
1 tbsp Sugar or to taste
1 tsp GF Baking Powder
4oz dried mixed fruit
1 egg
and milk to make the mix into a soft dough.
Put the flour and marg into a bowl, rub in the marg until the mix resembles breadcrumbs, add the sugar, baking powder and fruit, and mix well. Beat the egg, and add to the mix to bind the ingredients together, add milk if the egg isn't enough, knead around the bowl until the bowl is clean. Turn out onto a lightly floured surface and roll out to about 1 1/2 inches.....if you do it less you'll end up with Pancakes!! Cut out rounds and place on a baking tray.
Put in a preheated oven Gas 7-8 220C and cook for 10 - 12 mins
Cut in half butter each half and enjoy with a nice cup of tea.
I made the Victoria Sponge and very nearly forgot to put in the raising agent (Juvela isn't SR) so that could have been a bit of a disaster. Fortunately I remembered before finished whisking it up.
I also made some Fruit Scones, just make sure you use a slightly smaller cutter than I did, you should get 10-12 Scones out of this mix, I only managed 6, but they are enormous!!
Heres the Recipe:
12oz GF Flour
3oz Marg
1 tbsp Sugar or to taste
1 tsp GF Baking Powder
4oz dried mixed fruit
1 egg
and milk to make the mix into a soft dough.
Put the flour and marg into a bowl, rub in the marg until the mix resembles breadcrumbs, add the sugar, baking powder and fruit, and mix well. Beat the egg, and add to the mix to bind the ingredients together, add milk if the egg isn't enough, knead around the bowl until the bowl is clean. Turn out onto a lightly floured surface and roll out to about 1 1/2 inches.....if you do it less you'll end up with Pancakes!! Cut out rounds and place on a baking tray.
Put in a preheated oven Gas 7-8 220C and cook for 10 - 12 mins
Cut in half butter each half and enjoy with a nice cup of tea.
Wednesday 10 April 2013
It always surprises me.........
I went to a local Coeliac group meeting last night, which was a talk about nutrition and a tour of a local supermarket, and it was aimed at newly diagnosed Coeliacs, which I came under.
What I found most surprising about these people who give talks about nutrition or diet, they are always (in my experience anyway) stick thin, always appear to take supplements for everything and actually don't appear to eat 'normal' food!!! Now that may just be a generalisation, BUT, this talk was aimed at those who were newly diagnosed.
The tour around the supermarket focused on reading labels, and highlighted to other people who were there that you mustn't get complacent, recipes change, and so does packaging so don't assume, ALWAYS read the label. As you will know from the rest of this blog, I'd already discovered that for myself, and discovered that many 'normal' foods are OK to eat, it's just a case of educating yourself and those around you.
Unfortunately this lady got very technical about what was in the food and that we shouldn't eat this that and the other. If I had been diagnosed last month, I would be completely depressed and extremely confused after last nights talk, to be honest I think for newly diagnosed Coeliacs it would have been counterproductive.
All this lady really needed to tell us was this: Always read the label, don't get complacent, some labelling is confusing and this is where the Food and Drink Directory helps, eat a balanced diet. i.e. if you eat a portion of meat, a portion of potatoes and two vegetables for dinner everyday then you've pretty much covered it. Obviously if you are vegetarian, then you need to have something like Egg or Tofu for your protein. But your basic Dinner Plate Meat = Protein Potatoes = Carbohydrate Vegetables = vitamins/minerals/and fibre. Fruit will also boost that (Puds)
If you had problems with Dairy, which I don't, then she did come up with some good alternatives, and for extra vitamin boost use nuts/seeds and dried fruit.
She told us she wasn't a big fan of sugar and was suggesting that we used sweeteners....personally they are full of chemicals therefore surely a spoonful of sugar would be much better, or Honey.
My daughter made me laugh, as she said 'after this I think we ought to have a plate full of battered fish, chips, sausage, bacon, egg and beans' followed by Chocolate Cake!! Thats my girl!!!
I understand why nutrition is important but the talk last night was enough to make any newly diagnosed Coeliac go running home crying that they now are unable to eat anything and as a result they need to take supplements. We have to remember that these people are only giving out information, I would feel inclined to listen to my body and talk to my GP who has a much better idea of the sort of problems I encounter with my health, too many opinions makes life confusing, information is useful and I did learn one thing last night that confirmed what I was thinking,
I was amazed also at how many people went around the supermarket with a notepad, if it works for you then fine, but I actually find that you spend more time writing than listening and therefore don't take in all that you are being told. It's not necessary what's important is a balanced diet and always read the label, then the nutrition should happen without you having to supplement things.
Like many of you reading this, you may be on medication for other things that a nutritionist in this setting would not be aware of so it's not gospel it's just designed to help you. I was told that my dietitian was wrong to discharge me from her care.......this person wasn't there, how does she know that was wrong? What this lady didn't know was that we had been all the way through my food diary that was anything but boring, and told me that I understood what a balanced diet was about, and therefore it was a waste of time me visiting her regularly. It was qualified with if you or your GP think it would be necessary to see us again then ask to be referred again, you will be on our radar as you are now a Coeliac patient. So you have to take things in context.
I eat normal food (that is GF normal food) and I have a balanced diet, I have not been advised to take supplements by my primary care advisor (GP) apart from the horrid B12 jabs, but that is only 3x a year, and I have basics on prescription. I'm a human being, of course I will eat junk, but not everyday. I have biscuits with my cups of tea, I eat and bake (as you know) cake, and I will eat crisps and things. I work on the principle that if your main meals i.e Breakfast, Lunch and Dinner are full of the right stuff, you are less likely to do the 'junk' in between anyway.........everything in moderation and I believe you will be over half way there. I'm a ladies size 14 and I have been ever since I was around 24, so not exactly stick thin!! As Mika said: Curves in all the right places.......
Someone once said to me There is no such thing as Junk Food, it's a Junk Diet you want to worry about, and to a point that is very true.
What I found most surprising about these people who give talks about nutrition or diet, they are always (in my experience anyway) stick thin, always appear to take supplements for everything and actually don't appear to eat 'normal' food!!! Now that may just be a generalisation, BUT, this talk was aimed at those who were newly diagnosed.
The tour around the supermarket focused on reading labels, and highlighted to other people who were there that you mustn't get complacent, recipes change, and so does packaging so don't assume, ALWAYS read the label. As you will know from the rest of this blog, I'd already discovered that for myself, and discovered that many 'normal' foods are OK to eat, it's just a case of educating yourself and those around you.
Unfortunately this lady got very technical about what was in the food and that we shouldn't eat this that and the other. If I had been diagnosed last month, I would be completely depressed and extremely confused after last nights talk, to be honest I think for newly diagnosed Coeliacs it would have been counterproductive.
All this lady really needed to tell us was this: Always read the label, don't get complacent, some labelling is confusing and this is where the Food and Drink Directory helps, eat a balanced diet. i.e. if you eat a portion of meat, a portion of potatoes and two vegetables for dinner everyday then you've pretty much covered it. Obviously if you are vegetarian, then you need to have something like Egg or Tofu for your protein. But your basic Dinner Plate Meat = Protein Potatoes = Carbohydrate Vegetables = vitamins/minerals/and fibre. Fruit will also boost that (Puds)
If you had problems with Dairy, which I don't, then she did come up with some good alternatives, and for extra vitamin boost use nuts/seeds and dried fruit.
She told us she wasn't a big fan of sugar and was suggesting that we used sweeteners....personally they are full of chemicals therefore surely a spoonful of sugar would be much better, or Honey.
My daughter made me laugh, as she said 'after this I think we ought to have a plate full of battered fish, chips, sausage, bacon, egg and beans' followed by Chocolate Cake!! Thats my girl!!!
I understand why nutrition is important but the talk last night was enough to make any newly diagnosed Coeliac go running home crying that they now are unable to eat anything and as a result they need to take supplements. We have to remember that these people are only giving out information, I would feel inclined to listen to my body and talk to my GP who has a much better idea of the sort of problems I encounter with my health, too many opinions makes life confusing, information is useful and I did learn one thing last night that confirmed what I was thinking,
I was amazed also at how many people went around the supermarket with a notepad, if it works for you then fine, but I actually find that you spend more time writing than listening and therefore don't take in all that you are being told. It's not necessary what's important is a balanced diet and always read the label, then the nutrition should happen without you having to supplement things.
Like many of you reading this, you may be on medication for other things that a nutritionist in this setting would not be aware of so it's not gospel it's just designed to help you. I was told that my dietitian was wrong to discharge me from her care.......this person wasn't there, how does she know that was wrong? What this lady didn't know was that we had been all the way through my food diary that was anything but boring, and told me that I understood what a balanced diet was about, and therefore it was a waste of time me visiting her regularly. It was qualified with if you or your GP think it would be necessary to see us again then ask to be referred again, you will be on our radar as you are now a Coeliac patient. So you have to take things in context.
I eat normal food (that is GF normal food) and I have a balanced diet, I have not been advised to take supplements by my primary care advisor (GP) apart from the horrid B12 jabs, but that is only 3x a year, and I have basics on prescription. I'm a human being, of course I will eat junk, but not everyday. I have biscuits with my cups of tea, I eat and bake (as you know) cake, and I will eat crisps and things. I work on the principle that if your main meals i.e Breakfast, Lunch and Dinner are full of the right stuff, you are less likely to do the 'junk' in between anyway.........everything in moderation and I believe you will be over half way there. I'm a ladies size 14 and I have been ever since I was around 24, so not exactly stick thin!! As Mika said: Curves in all the right places.......
Someone once said to me There is no such thing as Junk Food, it's a Junk Diet you want to worry about, and to a point that is very true.
Tuesday 2 April 2013
Recipe for a brilliant Curry Sauce
If you've always loved Curry then this will be good. If like me you're not sure try this recipe, since I've had it I have become a complete convert to Curry.
This recipe was given to me by an Indian lady who came to give a talk about Curry at a women's meeting I used to attend.
This recipe was given to me by an Indian lady who came to give a talk about Curry at a women's meeting I used to attend.
3 tblsp vegetable oil
2 oz onion peeled and finely chopped
1 inch cube of fresh ginger, grated
2 cloves of garlic finely grated
1 tsp cashews/almonds finely grated (I
never use this0
½ pint single cream (I always use
milk, it works just as well and always in the fridge!!)
1 tsp ground roasted Cumin Seeds
½ tsp paprika/chilli powder
¼ tsp garam masala............equal
amounts of cardamom pods, cloves and cinnamon (I'd start with 3 pods
3 cloves and miniscule amount of cinnamon) and grind it yourself.
2 tsp tomato puree
¼ pint chicken stock
1 tbsp ground parsley ( I never use
this)
Salt and Pepper to taste (I never add
this either!)
Method: Heat oil in pan over medium
heat, put in the onions and fry til soft. Add garlic, ginger and
ground almonds fry for 1-2 minutes. Add ground cumin, chilli powder,
garam masala fry for ½ a min. (This smells fantastic!) Add cream and
tomato paste and fry for 1 min. Add chicken stock and simmer for
20mins. This keeps for around 3 days in the fridge, if you can stop
people eating it!! It also freezes well.
Since I've had this recipe I have never
resorted back to Curry powder, this is much better.
Sunday 31 March 2013
Onion Bhaji's (mentioned in Wonderful moment)
This is the recipe for these, but I have yet to try it myself, as there is no method, so that is just guess work!!
100g GF Gram Flour (Chickpea Flour)
25g Chopped Fresh Coriander
1/4 tsp Chilli powder
1/2 tsp Turmeric
1/2 tsp GF Baking powder
1/2 tsp cumin
1 large Onion halved and sliced (not sure if chopped might work too!)
Blend all ingredients except the onion and the coriander. Add enough water to make a sticky dough. Mix in the onion and coriander. Deep fry spoonfuls of the batter until crisp and golden. Drain on kitchen paper.
I found a very rounded teaspoon of the mixture made Bhajis like the bitesize picnic ones you can buy (15 of them) I used my Wok to great effect, you don't need much oil for these either. Enjoy.
Obviously if you have a Deep Fat Fryer, you can use that (I don't possess one)
The one I had was gorgeous, and if Brownies can make them (7 - 10yr olds) I'm fairly sure we can make a good fist of them !!!
100g GF Gram Flour (Chickpea Flour)
25g Chopped Fresh Coriander
1/4 tsp Chilli powder
1/2 tsp Turmeric
1/2 tsp GF Baking powder
1/2 tsp cumin
1 large Onion halved and sliced (not sure if chopped might work too!)
Blend all ingredients except the onion and the coriander. Add enough water to make a sticky dough. Mix in the onion and coriander. Deep fry spoonfuls of the batter until crisp and golden. Drain on kitchen paper.
I found a very rounded teaspoon of the mixture made Bhajis like the bitesize picnic ones you can buy (15 of them) I used my Wok to great effect, you don't need much oil for these either. Enjoy.
Obviously if you have a Deep Fat Fryer, you can use that (I don't possess one)
The one I had was gorgeous, and if Brownies can make them (7 - 10yr olds) I'm fairly sure we can make a good fist of them !!!
Pizza Base recipe (with thanks to Juvela)
Pizza Bases. I use my automatic bread maker to make the dough for these bases. This amount of dough does make quite a big Pizza base, so if you are only cooking for two, 1/2 the dough and freeze the other 1/2 for later.
Ingredients
200ml (8fl ozs) Cold Water
1 tbsp vegetable or sunflower oil
1 tsp salt
350g (14oz) JUVELA Gluten Free White mix
1 tsp sugar
1 tsp easy blend dried yeast (measured from the sachet supplied with mix)
Method
Place water, oil and salt in the bread pan. Add the Gluten Free mix and sugar and sprinkle in the yeast. Place the bread pan in the bread maker and select the DOUGH programme.
When the programme is complete remove the dough from the pan with your hands and place directly on a lightly floured (with mix). The dough will be quite sticky and it takes about 5 mins to knead the stickiness out, as you knead it will become smooth and easier to handle, it is now ready to make into rolls or pizza bases.
JUVELA will provide you with your own automatic bread maker recipe book in pdf form if you email them and ask for it, this is where this came from, it is totally FREE, you just have to request it.
See the pizza recipe in an older post at the bottom of Recipes....Now time for the savouries, my kids can't get enough of this Pizza, what the base is made of doesn't bother them, they like it cold too (good for picnics!!)
Wednesday 27 March 2013
Works do
So I turned up to the works do, late, because I had to go and fetch my own food.
When the food arrived and everyone was told they could start lunch, the questions started as from my bag I produced, Quiche (two types), Sausage rolls, bread rolls, salad, biscuits and Cake.
Someone asked if the other food wasn't good enough?!!
Someone else quite calmly stated, she's on a Gluten Free diet, which raised eyebrows.
Was this your New years resolution? No
Are you allergic or intolerant to gluten? No neither, I have Coeliac Disease
At which point everyone lost interest...........very frustrating, and in some ways degrading, as the condition is not seen as an illness.
Hopefully it will improve, doesn't make it any easier though.
When the food arrived and everyone was told they could start lunch, the questions started as from my bag I produced, Quiche (two types), Sausage rolls, bread rolls, salad, biscuits and Cake.
Someone asked if the other food wasn't good enough?!!
Someone else quite calmly stated, she's on a Gluten Free diet, which raised eyebrows.
Was this your New years resolution? No
Are you allergic or intolerant to gluten? No neither, I have Coeliac Disease
At which point everyone lost interest...........very frustrating, and in some ways degrading, as the condition is not seen as an illness.
Hopefully it will improve, doesn't make it any easier though.
Sunday 24 March 2013
One down.......one to go.....
Yesterday unfortunately flagged up some of the pitfalls of misunderstanding. I had had many email conversations with the person dealing with the food, and was told that it would be a ploughmans style lunch. Ok fine. My expectation was that I would have a plate to myself with the things I could eat on it. Scrap that.
When I first arrived we were all offered biscuits (nothing GF for me, but fortunately I had taken my own.) even though I had been told that these would be provided.
Half way through the morning I could smell hot cross buns being cooked. Nothing for me, although the person dealing with the food had sourced some gluten free cake for me (GF hot cross buns are not easy to come by)
At lunch time, as stated above, the expectation was a completely separate plate of food. When I went out to see if lunch was ready, it was all set out on the table and to my disappointment there was: breaded ham (sigh!), Pate (sigh!), Pizza, quiche, sausage rolls, cheese, tomatoes and lettuce. I was mistaken in not taking my own butter/margarine as there was only one pot which everyone else was happily spreading on chunks of french bread, so I couldn't use that either. The response I got 'was oh is it that bad' when I know on one of the very first communications I sent to this person I actually made a point of telling him 'that you have to treat it as you would a very severe nut allergy' Obviously fell on deaf ears. The breaded ham to me was a very silly mistake and was obvious it wasn't thought about.
Whilst I have no problem with Cheese this was huge big chunks of cheddar that were very dry. Whilst I know the person is only a volunteer, it just shows that sometimes it doesn't matter how much or even what you tell people you have to make sure they understand what the problem is. Basically if I hadn't taken my own rolls, I would have had a very limited choice of food as obviously I couldn't eat any of the other products. It was touch and go whether the yoghurt provided for afters would have been suitable, this is why I bang on about learning to read labels, it took me less that 5 min to ascertain that they were safe for me.
Why don't people say and do what they are going to do? I was told that they would provide food for me and just assumed that Pate would be safe and didn't read the label. Every pack of Pate on the table contained wheat starch, but I was most upset about the ham, that was just totally not thinking, if I can't eat bread then it's obvious I can't eat anything breaded....or is that just my brain?
I was disappointed, as there hadn't been much effort put in the only item that had been provided specifically for me was the packet of Bakewell slices. This brings home why nearly all Coeliacs take their own food to things, as people just do not understand and make assumptions about food, which as yesterday proved can leave the Coeliac with not a lot to eat, or quite often, nothing at all.
Ah well, work do tomorrow.........lets see how I do there (taking my own food, so I won't starve, this is more about, reactions from colleagues not misunderstandings about what I can and can't eat) Nervous about that too, but I won't go hungry!!!
When I first arrived we were all offered biscuits (nothing GF for me, but fortunately I had taken my own.) even though I had been told that these would be provided.
Half way through the morning I could smell hot cross buns being cooked. Nothing for me, although the person dealing with the food had sourced some gluten free cake for me (GF hot cross buns are not easy to come by)
At lunch time, as stated above, the expectation was a completely separate plate of food. When I went out to see if lunch was ready, it was all set out on the table and to my disappointment there was: breaded ham (sigh!), Pate (sigh!), Pizza, quiche, sausage rolls, cheese, tomatoes and lettuce. I was mistaken in not taking my own butter/margarine as there was only one pot which everyone else was happily spreading on chunks of french bread, so I couldn't use that either. The response I got 'was oh is it that bad' when I know on one of the very first communications I sent to this person I actually made a point of telling him 'that you have to treat it as you would a very severe nut allergy' Obviously fell on deaf ears. The breaded ham to me was a very silly mistake and was obvious it wasn't thought about.
Whilst I have no problem with Cheese this was huge big chunks of cheddar that were very dry. Whilst I know the person is only a volunteer, it just shows that sometimes it doesn't matter how much or even what you tell people you have to make sure they understand what the problem is. Basically if I hadn't taken my own rolls, I would have had a very limited choice of food as obviously I couldn't eat any of the other products. It was touch and go whether the yoghurt provided for afters would have been suitable, this is why I bang on about learning to read labels, it took me less that 5 min to ascertain that they were safe for me.
Why don't people say and do what they are going to do? I was told that they would provide food for me and just assumed that Pate would be safe and didn't read the label. Every pack of Pate on the table contained wheat starch, but I was most upset about the ham, that was just totally not thinking, if I can't eat bread then it's obvious I can't eat anything breaded....or is that just my brain?
I was disappointed, as there hadn't been much effort put in the only item that had been provided specifically for me was the packet of Bakewell slices. This brings home why nearly all Coeliacs take their own food to things, as people just do not understand and make assumptions about food, which as yesterday proved can leave the Coeliac with not a lot to eat, or quite often, nothing at all.
Ah well, work do tomorrow.........lets see how I do there (taking my own food, so I won't starve, this is more about, reactions from colleagues not misunderstandings about what I can and can't eat) Nervous about that too, but I won't go hungry!!!
Friday 22 March 2013
Apprehensive
I'm feeling a bit apprehensive, tomorrow I am going to a Scout training session and they are providing the food, apart from my rolls (they are prescription and much better than some of the Supermarket varieties!!) It will be interesting to see what I am offered.
I have been in several conversations with the person dealing with the food so hopefully it should be really good......I've taken it on trust, to see what happens. I'm a bit nervous, but I think that is only natural should be interesting.
On Monday, I have a works meeting and after the last shambles, I was told it might be easier for me to bring my own food. Lets just say that the company they used to provide the food, has no idea, and despite my boss talking to them and myself spending nearly two hours of my time to sort out what would be good, I was presented with a platter which clearly showed I had been completely ignored even to the point where they thought that I couldn't eat fruit!!! I have been out shopping so I shall see if this platter of my own making will outshine the outside caterers...at least I will be able to eat the grapes and strawberries as they won't be covered in cake crumbs (well maybe mine, but they are all gluten free anyway, so not a problem!!) I'm a bit nervous about that too, as I have no idea what reaction I will get from my colleagues. This was not works fault, the outside caterer was about as much use as a chocolate teapot, and they have lost a customer because of their attitude.
Last time I was stared at, and felt really pushed out from the team, I think my boss is beginning to understand how isolating Coeliac Disease can be, and how conspicuous it makes you feel, as you are unable to join in with everyone else. It's not a nice feeling and I don't think I shall ever get used to it, you feel like a complete 'freak' and people are amazed that you can eat normal food, it just doesn't contain gluten.
I have been in several conversations with the person dealing with the food so hopefully it should be really good......I've taken it on trust, to see what happens. I'm a bit nervous, but I think that is only natural should be interesting.
On Monday, I have a works meeting and after the last shambles, I was told it might be easier for me to bring my own food. Lets just say that the company they used to provide the food, has no idea, and despite my boss talking to them and myself spending nearly two hours of my time to sort out what would be good, I was presented with a platter which clearly showed I had been completely ignored even to the point where they thought that I couldn't eat fruit!!! I have been out shopping so I shall see if this platter of my own making will outshine the outside caterers...at least I will be able to eat the grapes and strawberries as they won't be covered in cake crumbs (well maybe mine, but they are all gluten free anyway, so not a problem!!) I'm a bit nervous about that too, as I have no idea what reaction I will get from my colleagues. This was not works fault, the outside caterer was about as much use as a chocolate teapot, and they have lost a customer because of their attitude.
Last time I was stared at, and felt really pushed out from the team, I think my boss is beginning to understand how isolating Coeliac Disease can be, and how conspicuous it makes you feel, as you are unable to join in with everyone else. It's not a nice feeling and I don't think I shall ever get used to it, you feel like a complete 'freak' and people are amazed that you can eat normal food, it just doesn't contain gluten.
Thursday 7 March 2013
Wonderful moment!
I have just had the most wonderful thing happen to me.
I have just dropped off my youngest daughter to her Ranger meeting (Senior Section Guides), in the hall downstairs the Brownies had just finished making a batch of Onion Bhaji's, now I can tell you that they smelt absolutely wonderful (and I just love Onion Bhaji's too). I got to the bottom of the stairs and the Brownie Leader was offering the Bhaji's around as they had some left over. I very politely told her that I couldn't eat them because they contained flour. The reply was music to my ears 'oh they've been made with Gram Flour' when I asked her what else was in them, everything she listed was Gluten Free............absolute heaven.
I had been offered something completely out of the blue that was SAFE for me to eat, so I partook of the said Bhaji, it was gorgeous and hot as they had just finished cooking them. I was then handed the recipe for said snack.
You know what, I can't think of anywhere else where that would have happened apart from a Scouting type meeting.....it was just absolutely wonderful to feel 'normal.'
We are not all about tying knots and doing first aid, we're about inclusion.....and if the above event doesn't prove that I don't know what does. Giving me the recipe was the last thing I expected so now, I can make my own.
Absolutely made my evening, and I thank them wholeheartedly for it.
I have just dropped off my youngest daughter to her Ranger meeting (Senior Section Guides), in the hall downstairs the Brownies had just finished making a batch of Onion Bhaji's, now I can tell you that they smelt absolutely wonderful (and I just love Onion Bhaji's too). I got to the bottom of the stairs and the Brownie Leader was offering the Bhaji's around as they had some left over. I very politely told her that I couldn't eat them because they contained flour. The reply was music to my ears 'oh they've been made with Gram Flour' when I asked her what else was in them, everything she listed was Gluten Free............absolute heaven.
I had been offered something completely out of the blue that was SAFE for me to eat, so I partook of the said Bhaji, it was gorgeous and hot as they had just finished cooking them. I was then handed the recipe for said snack.
You know what, I can't think of anywhere else where that would have happened apart from a Scouting type meeting.....it was just absolutely wonderful to feel 'normal.'
We are not all about tying knots and doing first aid, we're about inclusion.....and if the above event doesn't prove that I don't know what does. Giving me the recipe was the last thing I expected so now, I can make my own.
Absolutely made my evening, and I thank them wholeheartedly for it.
Saturday 2 March 2013
Misconceptions
How do you deal with people who have no idea that Coeliac Disease is a lifelong condition? I had one person yesterday tell me that two of her friends both grew out of Coeliac Disease and now they can eat gluten again...........from all the information and my logical brain that is NOT possible, just like you can't grow out of Diabetes, or Arthritis. Real Coeliac Disease is an Autoimmune disorder, so you cannot grow out of it.
I believe these people who think they have grown out of it, either only had a temporary gluten intolerance, or were diagnosed by blood test only, and although I understand the reasons for many people to want to be diagnosed that way, the only definitive way to know for sure is to have the biopsy. That is not to say that it made them ill, but there have been reports of people in the medical profession telling children that they have grown out of the disease, which is not very helpful as they are giving them false hope.
I despair of the system if our medical professionals do not know what they are dealing with, we don't stand a hope.
I had a mishap yesterday, and although the symptoms weren't bad, I believe I accidentally glutened myself when cooking Fish Fingers for the rest of the family. This is what I used to think was Diverticulitis, but the last twice it has happened I have been dealing with gluten filled food. I feel fine now, but it just shows that you have to be so careful. Diverticulitis was a diagnosis I was having trouble accepting because it never made any sense, the more I think about it, Coeliac Disease makes much more sense and would explain why we never knew what triggered my supposed Diverticulitis......Misdiagnosis methinks.
I believe these people who think they have grown out of it, either only had a temporary gluten intolerance, or were diagnosed by blood test only, and although I understand the reasons for many people to want to be diagnosed that way, the only definitive way to know for sure is to have the biopsy. That is not to say that it made them ill, but there have been reports of people in the medical profession telling children that they have grown out of the disease, which is not very helpful as they are giving them false hope.
I despair of the system if our medical professionals do not know what they are dealing with, we don't stand a hope.
I had a mishap yesterday, and although the symptoms weren't bad, I believe I accidentally glutened myself when cooking Fish Fingers for the rest of the family. This is what I used to think was Diverticulitis, but the last twice it has happened I have been dealing with gluten filled food. I feel fine now, but it just shows that you have to be so careful. Diverticulitis was a diagnosis I was having trouble accepting because it never made any sense, the more I think about it, Coeliac Disease makes much more sense and would explain why we never knew what triggered my supposed Diverticulitis......Misdiagnosis methinks.
Saturday 2 February 2013
Confused!! Me too!
Now with all that information I bet you are now totally confused, me too. It takes a bit of practice to get used to, but once you have an idea of what you are looking for it does become easier.
All you need to remember is: Check the labels of everything however silly you may think it is.
If in doubt, leave it out......and ask.
We have to live with this for the rest of our lives, no question is silly and all Coeliacs will know what they can eat and what they can't.
Personally I would rather have someone asking me questions every 5 minutes than for a mistake to be made, which would spoil the effort you put in and potentially could make me ill, and that would spoil it for everybody.
If everyone had a go at doing this periodically it would open peoples eyes to how many things contain 'hidden' gluten, that you would never be aware of if you hadn't read the label!!
I'm still learning and it still confuses me, so don't be put off trying, you will be loved for it by any Coeliac you know.
All you need to remember is: Check the labels of everything however silly you may think it is.
If in doubt, leave it out......and ask.
We have to live with this for the rest of our lives, no question is silly and all Coeliacs will know what they can eat and what they can't.
Personally I would rather have someone asking me questions every 5 minutes than for a mistake to be made, which would spoil the effort you put in and potentially could make me ill, and that would spoil it for everybody.
If everyone had a go at doing this periodically it would open peoples eyes to how many things contain 'hidden' gluten, that you would never be aware of if you hadn't read the label!!
I'm still learning and it still confuses me, so don't be put off trying, you will be loved for it by any Coeliac you know.
Flour, and things
If you are providing food that is homemade for a Coeliac here are some commercial products which are safe for us to use:
Flour
Doves Farm Flour that is marked Gluten Free, usually found in the Free from section of most supermarkets. Be Careful though as Doves Farm also produce ordinary flour, which will be in the normal aisles. Their products are usually marked clearly Gluten Free and as such will usually be found with the other Free From products.
DS (Dietary Specials) Gluten Free (Frozen)
Sausage Rolls
Shortcrust Pastry
Pizza's
Garlic Bread
Bread
All in the freefrom aisles
Genius (is one of the best)
Warburtons
Yes You Can
Marks and Spencers
Marks have all their Gluten Free products on the shelves with the ordinary things. Very recently they have just started to package a few items in green for their made without wheat range.
This is the place for Gluten Free Sausages they do all sorts of flavours, and that includes their cocktail sausages. They also have Gluten Free breaded fish and chicken. They use their own crossed grain symbol (it will be found where you would find the freezer symbol etc) and it is a little ear of corn with a line through it in a pale orange colour, but I would still check the ingredients, so far no problem.
Other known brands for gluten free that are readily available;
Mrs Crimbles
Genius
Glutafin
Trufree
Prewetts
FREE FROM supermarket own brands (Tesco, Morrison's, Sainsbury's, Asda, Waitrose, Co-op)
Biscuits*
Bread
Cake
*Be careful when buying supermarket own brand biscuits, many now contain Gluten Free Oat Flour and some Coeliacs can become very ill if they eat this. Even though it is labelled gluten free, Oats contain a protein that is very similar to gluten and can cause a similar reaction. Again if in doubt, ask.
Flour
Doves Farm Flour that is marked Gluten Free, usually found in the Free from section of most supermarkets. Be Careful though as Doves Farm also produce ordinary flour, which will be in the normal aisles. Their products are usually marked clearly Gluten Free and as such will usually be found with the other Free From products.
DS (Dietary Specials) Gluten Free (Frozen)
Sausage Rolls
Shortcrust Pastry
Pizza's
Garlic Bread
Bread
All in the freefrom aisles
Genius (is one of the best)
Warburtons
Yes You Can
Marks and Spencers
Marks have all their Gluten Free products on the shelves with the ordinary things. Very recently they have just started to package a few items in green for their made without wheat range.
This is the place for Gluten Free Sausages they do all sorts of flavours, and that includes their cocktail sausages. They also have Gluten Free breaded fish and chicken. They use their own crossed grain symbol (it will be found where you would find the freezer symbol etc) and it is a little ear of corn with a line through it in a pale orange colour, but I would still check the ingredients, so far no problem.
Other known brands for gluten free that are readily available;
Mrs Crimbles
Genius
Glutafin
Trufree
Prewetts
FREE FROM supermarket own brands (Tesco, Morrison's, Sainsbury's, Asda, Waitrose, Co-op)
Biscuits*
Bread
Cake
*Be careful when buying supermarket own brand biscuits, many now contain Gluten Free Oat Flour and some Coeliacs can become very ill if they eat this. Even though it is labelled gluten free, Oats contain a protein that is very similar to gluten and can cause a similar reaction. Again if in doubt, ask.
May contain statements.......
Due to a change in the law for allergen labelling many companies are now putting 'may contain statements on their products, this is because cross contamination is an issue for Coeliacs.
Even if the product ingredients list doesn't state that there is any Gluten present please be aware that even the smallest crumb of Gluten can cause problems, but here you need to use a bit of common sense.
There have been reports of pre packaged vegetables having a statement on the label which states the following: May contain traces of cereal and gluten. This is because vegetables are obviously grown in fields where wild cereals will grow. All vegetables are naturally gluten free, therefore in this instance it would not be unreasonable to buy the vegetables and to wash them before you use them, and obviously if you're going to peel them then you will remove the outer layer.
At the other end of the scale check all ice cream and chocolate, many Cadbury products now have a disclaimer which states 'May contain traces of ....wheat' For these I would avoid, it's not worth the risk for the sake of a chocolate bar and if the Coeliac you are catering for is very sensitive than this could make them very seriously ill.
Even if the product ingredients list doesn't state that there is any Gluten present please be aware that even the smallest crumb of Gluten can cause problems, but here you need to use a bit of common sense.
There have been reports of pre packaged vegetables having a statement on the label which states the following: May contain traces of cereal and gluten. This is because vegetables are obviously grown in fields where wild cereals will grow. All vegetables are naturally gluten free, therefore in this instance it would not be unreasonable to buy the vegetables and to wash them before you use them, and obviously if you're going to peel them then you will remove the outer layer.
At the other end of the scale check all ice cream and chocolate, many Cadbury products now have a disclaimer which states 'May contain traces of ....wheat' For these I would avoid, it's not worth the risk for the sake of a chocolate bar and if the Coeliac you are catering for is very sensitive than this could make them very seriously ill.
Now, what to look for.....
By Law all allergens should be listed in the ingredients list. An allergy advice box is not always available and therefore the safest thing to do is to read the list of ingredients. Wheat, Barley, and Rye are very often listed in bold at the top of the list, but not always so you need to be vigilant. As always, if you are not sure, ask.
Most Coeliacs are registered with Coeliac UK the National Charity for the condition and this gives us access to a food and drink directory, which means if you don't know, we can check.
WHAT IS NOT SAFE
Wheat
Wheat Starch
Wheat flour
Barley
Barley Malt*
Barley Malt Extract
Rye
Rye Flour
Rye Starch.
Oat Flour
Gluten
Wheat Gluten
Barley Gluten
Durum Wheat
Cous Cous
Bulgar wheat
Pearl Barley
Semolina
Spelt
Modified wheat starch
rusk
wheat bran
wheat flour
wheat protein
wheat rusk
wheat starch
WHAT IS SAFE
Buckwheat
CODEX wheat starch *
Cornflour
Corn Starch
Rice Flour
Rice Starch
Rice Bran
Rice Malt
Rice rusk
Potato flour
potato starch
polenta
Modified Starch
Modified Maize Starch
Mustard Flour
Mustard seeds
Gram flour
Hops
Quinoa
Teff
*Barley Malt Vinegar is safe for the majority of Coeliacs, best to check first if they have sensitivity to it
*CODEX wheat starch is specially treated wheat starch which again makes it safe for the majority of Coeliacs again best to ask as some are sensitive to it.
If you're catering for a Coeliac who has a problem with wheat then avoid the Codex Wheat Starch.
All Vinegars are Gluten Free.
All Beers, Lagers, Ales and Stouts are not Gluten Free, but Wines and Spirits are incl. Malt Whiskey.
Most Coeliacs are registered with Coeliac UK the National Charity for the condition and this gives us access to a food and drink directory, which means if you don't know, we can check.
WHAT IS NOT SAFE
Wheat
Wheat Starch
Wheat flour
Barley
Barley Malt*
Barley Malt Extract
Rye
Rye Flour
Rye Starch.
Oat Flour
Gluten
Wheat Gluten
Barley Gluten
Durum Wheat
Cous Cous
Bulgar wheat
Pearl Barley
Semolina
Spelt
Modified wheat starch
rusk
wheat bran
wheat flour
wheat protein
wheat rusk
wheat starch
WHAT IS SAFE
Buckwheat
CODEX wheat starch *
Cornflour
Corn Starch
Rice Flour
Rice Starch
Rice Bran
Rice Malt
Rice rusk
Potato flour
potato starch
polenta
Modified Starch
Modified Maize Starch
Mustard Flour
Mustard seeds
Gram flour
Hops
Quinoa
Teff
*Barley Malt Vinegar is safe for the majority of Coeliacs, best to check first if they have sensitivity to it
*CODEX wheat starch is specially treated wheat starch which again makes it safe for the majority of Coeliacs again best to ask as some are sensitive to it.
If you're catering for a Coeliac who has a problem with wheat then avoid the Codex Wheat Starch.
All Vinegars are Gluten Free.
All Beers, Lagers, Ales and Stouts are not Gluten Free, but Wines and Spirits are incl. Malt Whiskey.
What to look for when buying food for a Coeliac
I decided after reading some posts and talking to people that a basic guide to ingredients lists would be useful if you are buying food gifts or just feeding a Coeliac as it can be very confusing.
Firstly some things to remember:
All Coeliacs need to be Gluten Free. However not all Coeliacs can have Gluten Free Oats so always check with them.
Some Coeliacs also have problems with Dairy, Soya, yeast and a few other things so again always check before you go shopping.
Rule 1: Always check the label of anything you buy no matter how silly it may seem.
Rule 2: If it states anywhere 'may contain' avoid I'll explain more later about what you need to look out for.
Rule 3: All allergy advice boxes are a voluntary code ALWAYS check the ingredients list too, to be safe.
With a bit of practice and knowing what to look for, it doesn't take long to know what is safe and what isn't.
The GOLDEN RULE is: If you are not sure always ask the person you are buying for.
There is nothing worse than being given a gift in good faith to discover that the ingredients of that particular gift means that you can't actually enjoy it.
I personally, would rather be asked than to be given a gift, which is no gift at all, in the end.
If you are giving a gift I'm sure the last thing on your mind is to make the recipient of that gift, ill.
ALWAYS ASK if you are unsure, it's easier, safer and the person who is Coeliac knows you are making the effort. It may seem trivial to you, but to us it means the world, as you will have a better understanding of what we have to go through everyday. We know how confusing this is!!
Firstly some things to remember:
All Coeliacs need to be Gluten Free. However not all Coeliacs can have Gluten Free Oats so always check with them.
Some Coeliacs also have problems with Dairy, Soya, yeast and a few other things so again always check before you go shopping.
Rule 1: Always check the label of anything you buy no matter how silly it may seem.
Rule 2: If it states anywhere 'may contain' avoid I'll explain more later about what you need to look out for.
Rule 3: All allergy advice boxes are a voluntary code ALWAYS check the ingredients list too, to be safe.
With a bit of practice and knowing what to look for, it doesn't take long to know what is safe and what isn't.
The GOLDEN RULE is: If you are not sure always ask the person you are buying for.
There is nothing worse than being given a gift in good faith to discover that the ingredients of that particular gift means that you can't actually enjoy it.
I personally, would rather be asked than to be given a gift, which is no gift at all, in the end.
If you are giving a gift I'm sure the last thing on your mind is to make the recipient of that gift, ill.
ALWAYS ASK if you are unsure, it's easier, safer and the person who is Coeliac knows you are making the effort. It may seem trivial to you, but to us it means the world, as you will have a better understanding of what we have to go through everyday. We know how confusing this is!!
Thursday 24 January 2013
Few things have happened!!
A few things have happened since I last posted.
After conversations with my GP and a letter to the practice manager outlining why an annual blood test would be important to me, we have come to an agreement that I am one of the people for whom an annual blood test would be very important. Since I never had symptoms of Coeliac Disease, the only way I will know how I am getting on is through these blood tests, so that was a result!!
Still haven't managed to source any vietnamese rice paper (this is what they make Spring Rolls from) which means Spring Rolls, Fajita's, and wraps for lunch are still off the menu which is a bet sad.
With Pancake Day on the way, Just remember you only need to replace the flour with a Gluten Free variety to make your pancakes. Lemon and Sugar are both Gluten Free and so is Honey!! Can't wait!! If you use the commercial sauces for filling the Pancakes remember to check the labels.
Why not have a go with some different fillings: Strawberries with sugar and greek yoghurt Bananas and honey I'm sure you can come up with others.....orange and chocolate............
Yum Yum!!!
After conversations with my GP and a letter to the practice manager outlining why an annual blood test would be important to me, we have come to an agreement that I am one of the people for whom an annual blood test would be very important. Since I never had symptoms of Coeliac Disease, the only way I will know how I am getting on is through these blood tests, so that was a result!!
Still haven't managed to source any vietnamese rice paper (this is what they make Spring Rolls from) which means Spring Rolls, Fajita's, and wraps for lunch are still off the menu which is a bet sad.
With Pancake Day on the way, Just remember you only need to replace the flour with a Gluten Free variety to make your pancakes. Lemon and Sugar are both Gluten Free and so is Honey!! Can't wait!! If you use the commercial sauces for filling the Pancakes remember to check the labels.
Why not have a go with some different fillings: Strawberries with sugar and greek yoghurt Bananas and honey I'm sure you can come up with others.....orange and chocolate............
Yum Yum!!!
Wednesday 16 January 2013
Ups and Downs
I still have 'good' days and 'bad' days.
Sometimes I wish the whole thing would go away so I could just go on like I used to and enjoy all food.
I have to accept that I cannot now eat anything I want, and that is very upsetting to me, however knowing I can't change the diagnosis, I can either choose to accept it and move on or I can not accept it and be miserable for the rest of my life...........I know which one is the best option.
Having ups and downs is part of the acceptance process and I believe therefore that this is completely natural. When I have a down day, I just say; Pick yourself up, dust yourself off, and start all over again!! (tomorrow!) This is the only thing you can do.
Anyone who goes on a 'gluten free diet' by choice does not understand what 'gluten free' really means, especially when it takes off the menu: Fish and Chips, Chinese Takeaway, any Burger Chain and ready made Sandwiches, Cakes and biscuits. This normally means that the person is only cutting out bread, Cakes and Pastries..........Given the choice I would not be on a Gluten Free Diet. I have NO choice.
What many people fail to understand is: That this diet is not our choice, we have no choice (see the explanation of Coeliac Disease).
I challenge anybody who thinks this is easy to try and eat out taking into account all the Cross Contamination issues, believe me it takes all the fun out of it, and the lack of understanding from the catering industry is astounding.
Many restaurants and staff have no idea what 'gluten' is and therefore have no idea what contains it. Education is what is needed in the industry that provides us with our food and Restaurants, Chefs, Cafes, Coffee shops and any other retail outlet that deals with food need to understand how difficult living with Coeliac Disease can be, they've done it with nuts, but Coeliac Disease is never mentioned anywhere, we are quite often side lined as fussy, faddy eaters or on a fad diet, none of which is true and that is why we need to change the attitudes of staff. Many people become very seriously ill if restaurants make mistakes, but many of them don't even understand that.
Sometimes I wish the whole thing would go away so I could just go on like I used to and enjoy all food.
I have to accept that I cannot now eat anything I want, and that is very upsetting to me, however knowing I can't change the diagnosis, I can either choose to accept it and move on or I can not accept it and be miserable for the rest of my life...........I know which one is the best option.
Having ups and downs is part of the acceptance process and I believe therefore that this is completely natural. When I have a down day, I just say; Pick yourself up, dust yourself off, and start all over again!! (tomorrow!) This is the only thing you can do.
Anyone who goes on a 'gluten free diet' by choice does not understand what 'gluten free' really means, especially when it takes off the menu: Fish and Chips, Chinese Takeaway, any Burger Chain and ready made Sandwiches, Cakes and biscuits. This normally means that the person is only cutting out bread, Cakes and Pastries..........Given the choice I would not be on a Gluten Free Diet. I have NO choice.
What many people fail to understand is: That this diet is not our choice, we have no choice (see the explanation of Coeliac Disease).
I challenge anybody who thinks this is easy to try and eat out taking into account all the Cross Contamination issues, believe me it takes all the fun out of it, and the lack of understanding from the catering industry is astounding.
Many restaurants and staff have no idea what 'gluten' is and therefore have no idea what contains it. Education is what is needed in the industry that provides us with our food and Restaurants, Chefs, Cafes, Coffee shops and any other retail outlet that deals with food need to understand how difficult living with Coeliac Disease can be, they've done it with nuts, but Coeliac Disease is never mentioned anywhere, we are quite often side lined as fussy, faddy eaters or on a fad diet, none of which is true and that is why we need to change the attitudes of staff. Many people become very seriously ill if restaurants make mistakes, but many of them don't even understand that.
Monday 14 January 2013
A complete rediscovery, and a positive approach
14th January 2013
As you can see from my previous posts I have had a very scary journey to get to where I am now.
I have been involved in Guiding and Scouting since I was 7 and if it's taught me anything, it is that when needs must a bit of imagination can usually overcome an obstacle, sometimes it can have hilarious results too!!
This maxim: Anything is possible with a bit of imagination is what invented my 'edible' Gluten Free Jaffa Cakes!!
As I discover more on my Gluten Free journey, I intend to post here as a kind of Journal so those who are dealing with this condition and have never cooked anything can find very basic quick recipes.
I have 23years of not having anything in the fridge, 2 very hungry children and a very hungry husband!! Food doesn't frighten me and never has, and I have learnt through this journey that many people had no idea how to make a basic sponge cake. Many of the recipes on the packets and in the recipe books seem to have hundreds of ingredients that are unnecessary and that many of us would find at the back of the cupboard years later!! The Victoria Sponge recipe will also make around 24 fairy cakes if its divided between the cake cases.
KISS is also a good thing to live by: Keep It Simple Stupid. Most of my recipes can be done in 1/2 hour or less, the Jaffa Cakes and the Twiglets take longer as they are a bit fiddly, but they're worth it for special occasions.
Like anyone I don't want to spend my life in the kitchen so I've either got to be in the mood to spend all day there, or have a lot of time on my hands!! Those two things rarely happen together.
Quick pizza bases are easily rustled up out of GF Naan Bread and you can make it interesting by using the flavoured variety if you can find them!!
Don't get disheartened there is tasty Gluten Free food out there, and if you can't find it have a go at inventing it, I found my Karma, but I often find solace in the kitchen sometimes aimlessly stirring to make a sauce is the space I need to clear my head!!
As you can see from my previous posts I have had a very scary journey to get to where I am now.
I have been involved in Guiding and Scouting since I was 7 and if it's taught me anything, it is that when needs must a bit of imagination can usually overcome an obstacle, sometimes it can have hilarious results too!!
This maxim: Anything is possible with a bit of imagination is what invented my 'edible' Gluten Free Jaffa Cakes!!
As I discover more on my Gluten Free journey, I intend to post here as a kind of Journal so those who are dealing with this condition and have never cooked anything can find very basic quick recipes.
I have 23years of not having anything in the fridge, 2 very hungry children and a very hungry husband!! Food doesn't frighten me and never has, and I have learnt through this journey that many people had no idea how to make a basic sponge cake. Many of the recipes on the packets and in the recipe books seem to have hundreds of ingredients that are unnecessary and that many of us would find at the back of the cupboard years later!! The Victoria Sponge recipe will also make around 24 fairy cakes if its divided between the cake cases.
KISS is also a good thing to live by: Keep It Simple Stupid. Most of my recipes can be done in 1/2 hour or less, the Jaffa Cakes and the Twiglets take longer as they are a bit fiddly, but they're worth it for special occasions.
Like anyone I don't want to spend my life in the kitchen so I've either got to be in the mood to spend all day there, or have a lot of time on my hands!! Those two things rarely happen together.
Quick pizza bases are easily rustled up out of GF Naan Bread and you can make it interesting by using the flavoured variety if you can find them!!
Don't get disheartened there is tasty Gluten Free food out there, and if you can't find it have a go at inventing it, I found my Karma, but I often find solace in the kitchen sometimes aimlessly stirring to make a sauce is the space I need to clear my head!!
Flavours..........
You will notice that there are ingredients in my cupboard that I would be lost without:
Tins of tomatoes (in season I add fresh ones too.)
Onions (if a whole onion is too much Spring onions are a good substitute)
Garlic
Worcester Sauce/Hendersons Relish.
This is the base of a lot of my savoury dishes.
For Casseroles I don't use the ready made sauces as most of them contain wheat starch.
1 tsp Mustard (wholegrain)
1 tsp Redcurrant Jelly
1 x Knorr vegetable stock Cube
This combination gives most casseroles an interesting flavour. If using beef I will also use
1x glass of Red wine
a couple of teaspoons of horseradish sauce
If you use the tsp of mustard and redcurrant jelly in the water of boiling rice with a splash of Hendersons Relish and wait until the rice has absorbed all the water the flavour is amazing, and a bit sweet and sour.
Tins of tomatoes (in season I add fresh ones too.)
Onions (if a whole onion is too much Spring onions are a good substitute)
Garlic
Worcester Sauce/Hendersons Relish.
This is the base of a lot of my savoury dishes.
For Casseroles I don't use the ready made sauces as most of them contain wheat starch.
1 tsp Mustard (wholegrain)
1 tsp Redcurrant Jelly
1 x Knorr vegetable stock Cube
This combination gives most casseroles an interesting flavour. If using beef I will also use
1x glass of Red wine
a couple of teaspoons of horseradish sauce
If you use the tsp of mustard and redcurrant jelly in the water of boiling rice with a splash of Hendersons Relish and wait until the rice has absorbed all the water the flavour is amazing, and a bit sweet and sour.
Pasta Sauces
Pasta Sauces:
Your basic Cheese Sauce:
1oz GF Flout
1oz Margarine
1/2 pint of Milk
Cheese of choice
Put the flour, margarine and milk in a milk saucepan, and put on gentle heat, stir in a figure of eight motion until you see it thicken. Do not stop stirring, as this will give you a lumpy sauce.
With this method I very rarely get a lumpy sauce. Just make sure that it doesn't thicken or start to go lumpy by heating too fast, if this happens add a splash of milk straight from the fridge!!
When the sauce has thickened, grate your cheese and add to the sauce stir until its melted in. Pour over the Pasta and enjoy.
If you like interesting flavours try: Blue Cheese or add 1tsp of any of the following:
Marmite
Mustard
Chilli Powder
Worcester Sauce or Hendersons Relish
BBQ sauce
1 onion chopped
1 garlic clove chopped
Equal amounts of Honey, Vinegar, Ketchup and to bulk it out a tin of tomatoes if you need it to go further.
Fry the onion and garlic until soft, add the honey, vinegar and ketchup and heat until the sauce has reduced by 1/2 add to Pasta.
This makes a good chutney if you reduce the liquid further so that it goes sticky. It goes really well with cheese and I would imagine it would go well with a Burger as a relish.
Your basic Cheese Sauce:
1oz GF Flout
1oz Margarine
1/2 pint of Milk
Cheese of choice
Put the flour, margarine and milk in a milk saucepan, and put on gentle heat, stir in a figure of eight motion until you see it thicken. Do not stop stirring, as this will give you a lumpy sauce.
With this method I very rarely get a lumpy sauce. Just make sure that it doesn't thicken or start to go lumpy by heating too fast, if this happens add a splash of milk straight from the fridge!!
When the sauce has thickened, grate your cheese and add to the sauce stir until its melted in. Pour over the Pasta and enjoy.
If you like interesting flavours try: Blue Cheese or add 1tsp of any of the following:
Marmite
Mustard
Chilli Powder
Worcester Sauce or Hendersons Relish
BBQ sauce
1 onion chopped
1 garlic clove chopped
Equal amounts of Honey, Vinegar, Ketchup and to bulk it out a tin of tomatoes if you need it to go further.
Fry the onion and garlic until soft, add the honey, vinegar and ketchup and heat until the sauce has reduced by 1/2 add to Pasta.
This makes a good chutney if you reduce the liquid further so that it goes sticky. It goes really well with cheese and I would imagine it would go well with a Burger as a relish.
Recipes, now time for the savouries.
Gluten Free twiglets....ish
Makes 8oz/250g 150 C in top shelf 2
baking sheets covered with Aluminium foil.
1 Cup GF plain flour (I used the
Glutafin White Mix, as that is what was in the Cupboard!!)
¼ tsp Salt
2oz of butter
approx 1 cup of milk (I didn't use
anywhere near that much!!)
Marmite
Add flour and Salt to a mixing bowl,
rub in butter until the mixture resembles breadcrumbs.
Add ¼ tsp of Marmite to the milk
Slowly mix in the milk to the breadcrumb mixture until it forms a
soft but not sticky dough.
Turn out onto a very lightly floured
top and knead gently for a few minutes. Form into a ball and take
bits off to roll into twig like sausages. The easiest way to do this
is to take small balls of dough and roll them into sausages between
your hands, that way they are uneven and it doesn't matter if they
break. The more uneven the better!! Put these onto the baking tray.
In a saucepan put in ½ to 1 tsp of
Marmite, with a teeny dribble of water. With a pastry brush cover
the bottom of the saucepan with the Marmite, and then dab what is on
the brush on to your twigs as liberally as you can.
Place in the oven and cook for around
10mins, until golden and crispy. As soon as you remove from the oven
dab on more of the Marmite mixture and leave to cool (if you can!!)
I found this was the best way to get the flavour to stick, and they
have the same effect as a bag of Twiglets, ie once you start you keep
coming back for more...........!!
Remove from baking tray and put in an
airtight container, obviously if you want more double the
ingredients.
The great thing about these is they
don't need to be uniform, it doesn't matter if they break and they're
good for you!!!
PIZZA
I make my own bases. Wasn't sure if this was going to work, but I have found with the Flour mix (Juvela) I discovered that they turn out quite well. Juvela actually produce their own automatic Bread Machine recipe book which I use with my Panasonic BUT if you have this make of bread machine there are recipes in the back of the recipe book that comes with it that cover Glutafin/Juvela/ and the Doves Farm Flours too. I didn't even know I had a Gluten Free setting on my machine and I don't use it. However if you don't want to make your own base here's the recipe for the topping incl the sauce.
1/2 an onion
1 Clove of garlic
Dried Basil
Fresh Basil
Gluten Free Worcester Sauce or Hendersons Relish
1 lge tin of tomatoes
Chop the onion and garlic and fry in a saucepan until soft. Add 1/2 the tin of tomatoes, Basil (huge pinch of both dried and Fresh) a splash of Worcester sauce and simmer until the sauce has reduced by 1/2. This is enough for a Pizza which is big enough for 4 greedy adults!! It will smell divine, and when the sauce has reduced spread liberally on your pizza base. Add toppings of your choice, and then grate over a mature Cheddar Cheese. Put in the oven until the cheese has browned if using pre done bases, if you make your own cook for 20mins Gas 4/160oC until the base is cooked.
More recipes..........
Having found my Karma in the Kitchen the Scout in me kicked in. I had tried the commercially available gluten free Jaffa Cakes, and without a word of a lie, they were absolutely disgusting, nothing like the tangy Mc Vities variety, I had to do something about that!!
6oz Juvela white mix
1/2 tsp bicarb and 1/2 tsp cream of
tartar
6oz Juvela white mix
6oz Margarine
6oz
Sugar
3 eggs
1/2 tsp bicarb and 1/2 tsp cream of
tartar
Put in bowl and whisk.
This will make your sponge base
(I just greased the patty pan holes, and put in one teaspoon of mix
into the patty pan)
1 450g Jar of Seville Marmalade
2 x 100g
Plain Chocolate.
Makes 36
160 degrees/gas 4 for around 5
mins, they do not take long to cook!!!!
Place 1 tsp marmalade
on each sponge and cover with the melted chocolate I need to perfect
this bit I found if I used a teaspoon for the chocolate and a butter
knife you can encase the marmalade. Obviously if you're making for
children, you can always use a milder marmalade and milk chocolate.
Melt the chocolate in a bowl over a small pan of simmering water. If you can, put them in the fridge when you've covered with the chocolate.......I didn't have room. They are brill and cheaper than the commercial ones!!
Anything is possible with a bit of imagination!!
Turning a negative into a positive
As I had been cooking and baking since I was small, playing around with food was less of a challenge than many people find. I am always messing around with recipes and coming up with different ways of solving problems, usually when I don't have the correct ingredient in the cupboard!!!
Luckily with Pasta and Flour mixes being available to me on prescription I had some basics to play with.
First off was an ordinary Victoria Sponge using the recipe below:
6oz Flour (Doves Farm Gluten Free Self Raising) or Juvela White Mix
6oz Sugar
6oz Margarine
3 eggs
(Juvela white mix only, add 1/2 teaspoon Bicarbonate of Soda, and the same of Cream of Tartar, or 1 tsp Gluten Free Baking Powder.)
Put all ingredients in a bowl and mix with an electric whisk until light and fluffy. Split the mix between two sandwich tins and bake in the oven Gas 4/160oC for 20mins until golden brown and when pressed will spring back. Put on cooling rack. When cool spread with Jam of your choice (mixed fruit works really well.)
For a chocolate version replace 1oz of flour with 1oz of Green and Blacks hot chocolate powder (GF)
Fill with Buttercream: Cream margarine in a small bowl and add icing sugar until you cannot taste the margarine, again if you want it chocolate add some chocolate powder.
The result was a Victoria Sponge that didn't taste any different to an ordinary one, and people had no idea it was Gluten Free. Quick and Easy.
Scariest time of the year
The scariest time of the year for me had to be the run up to Christmas.............
Nearly everything we take for granted at Christmas contains flour in some form or another;
Christmas Pudding
Christmas Cake
Sausage Rolls
Beer, Lager and Stout
Cheese Straws
Pannetonne
Crackers for cheese
Twiglets
etc, etc...................
If it had pastry, or was Cake or Biscuit, off limits to me. The good news is Wines and Spirits are all gluten free!!
I had everybody coming to me Christmas Day, so I had to get my thinking cap on.
Nearly everything we take for granted at Christmas contains flour in some form or another;
Christmas Pudding
Christmas Cake
Sausage Rolls
Beer, Lager and Stout
Cheese Straws
Pannetonne
Crackers for cheese
Twiglets
etc, etc...................
If it had pastry, or was Cake or Biscuit, off limits to me. The good news is Wines and Spirits are all gluten free!!
I had everybody coming to me Christmas Day, so I had to get my thinking cap on.
So what did I do?
Took a deep breath, and kept things simple.
First off, I went through all my kitchen cupboards to find out what was naturally gluten free, and what was off limits.
Second I emptied a cupboard to put in MY food that I could eat.
Made space in the fridge and employed an indelible pen to write on the margarine and any food that was put in there so only I would be using it.
Went through the Argos Catalogue, bought 2 chopping boards, and a bag of assorted freezer clips total £8!
I also got hold of Lakelands Toasterbags £6.95 (this was a lot cheaper and made more sense than a separate toaster, with 4 adults in the house and an 8ft square kitchen!!)
A full bottle of Fairy!! Its amazing just what a bowl of hot soapy water can achieve, and for small things a roll of kitchen foil.
First off, I went through all my kitchen cupboards to find out what was naturally gluten free, and what was off limits.
Second I emptied a cupboard to put in MY food that I could eat.
Made space in the fridge and employed an indelible pen to write on the margarine and any food that was put in there so only I would be using it.
Went through the Argos Catalogue, bought 2 chopping boards, and a bag of assorted freezer clips total £8!
I also got hold of Lakelands Toasterbags £6.95 (this was a lot cheaper and made more sense than a separate toaster, with 4 adults in the house and an 8ft square kitchen!!)
A full bottle of Fairy!! Its amazing just what a bowl of hot soapy water can achieve, and for small things a roll of kitchen foil.
Reading Labels.........
After that shock, you then go shopping. I had no idea labelling was so confusing, not aided by the information that is sometimes put on the Allergy Advice Box which is contradictory to the list of ingredients!!
Without putting a huge list on here, there are a few surprising things you will find wheat starch/flour in:
Stock Cubes
Sausages
Beefburgers incl 100% Beef ones (yeah I know, doesn't make sense)
Chocolate
Hot Chocolate
Mushroom Soup
Chicken Soup
The list goes on and on, in many fairly standard store cupboard ingredients.
So what did I do?
Without putting a huge list on here, there are a few surprising things you will find wheat starch/flour in:
Stock Cubes
Sausages
Beefburgers incl 100% Beef ones (yeah I know, doesn't make sense)
Chocolate
Hot Chocolate
Mushroom Soup
Chicken Soup
The list goes on and on, in many fairly standard store cupboard ingredients.
So what did I do?
Lifelong 'strict' Gluten Free Diet
How do you think that made me react?
Answer: Aaaarrrrrghhhh!!! How, What, Where, Oh help where do I start?
To which the medical profession didn't seem to have the answers. The Coeliac UK website was of much more help, but some of the advice on there was even more scary than not knowing at all!!
Gluten Free : This means that I cannot eat anything which contains Wheat, Rye, Barley or Oats or any of their derivatives.
'Strict': Means that I cannot even have the smallest crumb of anything which contains the ingredients above.
What you have to think like is as if I had a very severe nut allergy, where even the slightest amount of oil could put my life at risk. This is how I have to deal with the issue of Cross Contamination.
Then you start reading labels: Boy is that an eye opener.
Answer: Aaaarrrrrghhhh!!! How, What, Where, Oh help where do I start?
To which the medical profession didn't seem to have the answers. The Coeliac UK website was of much more help, but some of the advice on there was even more scary than not knowing at all!!
Gluten Free : This means that I cannot eat anything which contains Wheat, Rye, Barley or Oats or any of their derivatives.
'Strict': Means that I cannot even have the smallest crumb of anything which contains the ingredients above.
What you have to think like is as if I had a very severe nut allergy, where even the slightest amount of oil could put my life at risk. This is how I have to deal with the issue of Cross Contamination.
Then you start reading labels: Boy is that an eye opener.
Coeliac Disease
In September I had to take in an awful lot of information and deal with my emotions, which were all over the place I was scared and felt very lonely.
So what is Coeliac Disease?
Contrary to popular belief it is not an intolerance or allergy to wheat and gluten. It is an autoimmune disorder which is triggered by the ingestion of any food stuff which contains gluten, and as such is recognised as a serious medical condition. The only treatment is a lifelong 'strict' gluten free diet. Other autoimmune disorders that you will be aware of are Diabetes (no one knows what triggers this) and Rheumatoid Arthritis (again it is not known what triggers this response) The difference is these two diseases can be treated with drugs albeit lifelong, but these are much more accepted as serious medical conditions by the general populous than Coeliac Disease. This NEEDS to change.
If Coeliac Disease is left untreated it can kill. The reason is, that the gut damage the gluten causes prevents the absorption of the nutrients from the food that is eaten and eventually this causes malnutrition, and therefore eventually death if not caught.
So what is Coeliac Disease?
Contrary to popular belief it is not an intolerance or allergy to wheat and gluten. It is an autoimmune disorder which is triggered by the ingestion of any food stuff which contains gluten, and as such is recognised as a serious medical condition. The only treatment is a lifelong 'strict' gluten free diet. Other autoimmune disorders that you will be aware of are Diabetes (no one knows what triggers this) and Rheumatoid Arthritis (again it is not known what triggers this response) The difference is these two diseases can be treated with drugs albeit lifelong, but these are much more accepted as serious medical conditions by the general populous than Coeliac Disease. This NEEDS to change.
If Coeliac Disease is left untreated it can kill. The reason is, that the gut damage the gluten causes prevents the absorption of the nutrients from the food that is eaten and eventually this causes malnutrition, and therefore eventually death if not caught.
Why is this blog called a Stressful Adventure with food?
Back in March I was having trouble feeling right and believed I was anaemic.......what that led to was a complete Shock and a completely new way of thinking about eating.
I was right I was anaemic but this answer actually led to more questions, I was deficient in Vitamin B12 and Folic Acid......and the pernicious anaemia (when you can't absorb B12) test came back as Normal.
What was going on? I was eating all the right things, and taking in enough of both of these substances, so the big question was WHY wasn't I hanging on to it?
At the suggestion of my GP I had a blood test to screen for Coeliac Disease. To my mind this was completely obviously going to come back negative, as I never had any problems with eating anything at all.
June 2012: The results to your blood test have come back positive for Coeliac Disease, I was told over the phone at 5pm on a Friday evening. To say I was confused was an understatement, and extremely shocked, as I hadn't expected that at all.
Aug 2012: Confirmation biopsy.
Sept 2012: Results of the above, biopsy confirms the blood test. I was still reeling from June, so this confirmation was upsetting and confusing, and the support out there for this condition is very minimal
I was right I was anaemic but this answer actually led to more questions, I was deficient in Vitamin B12 and Folic Acid......and the pernicious anaemia (when you can't absorb B12) test came back as Normal.
What was going on? I was eating all the right things, and taking in enough of both of these substances, so the big question was WHY wasn't I hanging on to it?
At the suggestion of my GP I had a blood test to screen for Coeliac Disease. To my mind this was completely obviously going to come back negative, as I never had any problems with eating anything at all.
June 2012: The results to your blood test have come back positive for Coeliac Disease, I was told over the phone at 5pm on a Friday evening. To say I was confused was an understatement, and extremely shocked, as I hadn't expected that at all.
Aug 2012: Confirmation biopsy.
Sept 2012: Results of the above, biopsy confirms the blood test. I was still reeling from June, so this confirmation was upsetting and confusing, and the support out there for this condition is very minimal
Subscribe to:
Posts (Atom)