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gluten and wheat free sponge cake mix is available on prescription from your G.P they are actually really nice to eat, and the kids love them, they can also be iced and decorated, great idea for childrens birthday cakes
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Glutenfree recipes for Feeding Children with ADHD
Posted by Angela (message id=3731 )
I have three children diagnosed with adhd and have heard from family members that gluten free diets are an alternative to medication. Can someone please give me advise if this really works for kids with adhd
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Green Tomato Chutney
Posted by c corby (message id=3738 )
I am a bit confused that about the quantity of Ingredients, namely: sultanas - 1lb (=0.5Kg)does not equal 2.2kg
sugar - 22oz (1lb 6oz) does not equal 1.5Kg
other conversions seem to be in proportion. Any suggestions how much I should use in lb/oz?
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Green Tomato Chutney
Posted by Peter (message id=3740 )
Figures have been transposed. Thanks for spotting that.
Now corrected
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Sausages
Posted by Audrey Reimann (message id=3743 )
Can you tell me where to buy - or how to mix the spices I need to make cumberland type sausages
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Food from plants
Posted by richard Dare (message id=3749 )
we have seen tooki flour(not sure of spelling) on Ready Steady
cook today. would like to get more info as my wife is a
coeliac and would like to know if this is suitable.
hope you may point us in the right direction.
Regards
Richard Dare
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Basic Bread
Posted by Helen Hunter (message id=3751 )
I have a guest coming to dinner that can not eat white bread or any wheat product. I am making a cheese souffle that calls for white bread, eggs and cheese. Can I substitute gluten free bread for the white bread? Eleven of the people I've invited can eat it, but I would like for David to enjoy it too.
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Basic Bread
Posted by Peter (message id=3752 )
Gluten-free bread doesn't always behave in the same way as wheat based bread when used in other recipes. It varies from manufacturer to manufacturer.
You could steam some diced potato and then include the cooked potato with egg and cheese and cook as a souffle.
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Glutenfree recipes for Feeding Children
Posted by els (message id=3753 )
We have just found out in the last week my son has a dairy and gluten intolerance I am pulling my hair out need some advice,tips and recipes to make his life easier thanks
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Christmas Cake Heathersrecipe
Posted by christine dobinson (message id=3754 )
how far in advance do I have to make this cake so that it will be nice and mature for christmas.
Does anyone know if I will be able to take it into the USA
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Christmas Cake Heathersrecipe
Posted by Peter (message id=3755 )
This recipe keeps well. I make mine four weeks in advance.
According to the US embassy website you can take cakes into the US
http://www.usembassy.org.uk/ukcust1.html
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Sausages
Posted by David Flower (message id=3781 )
Do Wrightway have a website where i can purchase sausage casings
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chocolate gluten,sugar,& milk free
Posted by marj anderson (message id=3783 )
need nelp to find recipe for my son's birthday for tomorrow.he likes chocolate but applesauce or apples in it not his favorite.
not to have regular sugar,gluten or casein.
thanks for yopur help! marj
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chocolate gluten,sugar,& milk free
Posted by Peter (message id=3784 )
How about chocolate coated dates?
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Equipment
Posted by Stuart Sizer (message id=3837 )
Can anyone recomend a suitable bread making machine for use with gluten free flour please.
Stuart Sizer
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Christmas Cake Heathersrecipe
Posted by stacey stucky (message id=3839 )
I want to make this Christmas cake for my sister in law, but can only find Gluten Free Plain flour locally - is this what is meant by flour mix? I'm concerned the cake doesnt have any raising agents
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Christmas Cake Heathersrecipe
Posted by Peter (message id=3840 )
If you look at the ingredients on the packet of gluten-free plain flour you will find that it lists several different gluten-free flours. In this type of cake the flour is quite a small proportion of the ingredients and a raising agent is not needed, but you could add some gluten-free raising agent if you wish
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Christmas Cake Heathersrecipe
Posted by sandra (message id=3849 )
hello i am just in the process of making this recipe my 4 year old grandaughter has recently been diognosed celiac i was a bit concerned about all the rum but know it will cook out i will keep you posted after christmas thank you
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Short Crust Potato Pastry
Posted by carolynne (message id=3850 )
Can I use potato flour instead of mashe dpotato in this recipe? How much moisture would I need to add?
thanks
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Short Crust Potato Pastry
Posted by Peter (message id=3851 )
I found that using mashed potato produced the best results.
When using potato flour the result tends to be a much harder pastry.
Add liquid a little at a time until you get the required consistency
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Sweet White Sauce
Posted by (message id=3864 )
Hi,
am new to cooking gluten free foods. When I make regualr white sauce and use it in my lasagna I can freeze it can I do the same with the gluten free white sauce. Would the GF white sauce break down? Need reply ASAP
thanks for your help
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Sweet White Sauce
Posted by Peter (message id=3865 )
Cornflour based white sauce sets as it cools, and doesn't regain the creamy texture on re-heating. However it tastes the same when you eat it, so if it is made into a dish which is then frozen this can work OK, but if you want to freeze just the sauce and then pour it onto a dish it doesn't work.
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Short Crust Potato Pastry
Posted by Ruth (message id=3867 )
Can I add sugar to make this pastry sweet
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Short Crust Potato Pastry
Posted by Peter (message id=3868 )
Yes, you should be able to add a little sugar to this pastry.
I have used this to make mince pies
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Healthy Fruit Cake
Posted by Billy (message id=3872 )
Any idea how to convert this to a diabetic-friendly cake? (I.E. no sugar) without resorting to artificial sweetners? Thinking of making a cake for a present for my Gran who needs gluten free/ diabetic conforming food. Really hard to find both aspects in one recipe
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Healthynbsp Fruit Cake
Posted by Peter (message id=3873 )
To make this recipe lower in sugar and fat for diabetic use:
Replace half the flour with ground almonds.
reduce the sugar to 2 oz and omit the treacle
Use 75ml of olive oil
Add 1 oz of rice bran.
Make sure that the banana is not ripe.
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Dairy Products
Posted by Terry (message id=3877 )
i want to know if chocolate example flake. ..are they gluten free thanks for your help
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Chocolate
Posted by Peter (message id=3878 )
Many chocolate products are not gluten-free, they also vary from country to country for the same brand, so read the ingredients list with care
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Flour Mixes
Posted by sarah (message id=3894 )
Since my husband was diagnosed as being gluten intolerant we have changed our eating habits considerably. We have been fortunate enough to find the South American influence here where we live as being a great source of gluten free flours. Our favorite is banana flour. It is excellent for cake mixes, working especially well for heavy soggy cakes like American style brownies. For lighter cakes we substitute a third of the quantity of banana flour for rice flour or corn starch.
Thanks for the flour mixes posted here though, I will be trying some out.
Sarah
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Beef Stew
Posted by wendy (message id=3904 )
Can you buy gluten free beef stock
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Beef Stew
Posted by Peter (message id=3906 )
According to the Coeliac food list the following are gluten-free
Bovril beef stock cubes
Kallo Foods Just Bouillon Beef Stock Cubes
Kallo organic beef stock cubes
Knorr granulated beef stock
Knorr simply stock beef
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Glutenfree recipes for Feeding Children
Posted by Tracy (message id=3908 )
Hi my daughter who is 4 has coeliac diease. She was diagnosed in january. I know quite abit about it as my father in law has it. The only thing that i have found this year is that all the companies do not take in to consideration that children have this problem. There is a huge market for it.
The prescription food is the same. They did for example duck shaped pasta but now they have stopped this range. If any one knows of any site which has more child friendly food please let me know.
Tracy
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Glutenfree recipes for Feeding Children
Posted by Kelly Beblow (message id=3909 )
Hi Kirsty, just read your message. My grandson is 18 months old and he is allergic to wheat, milk and tomatoes. It is a real struggle to feed him and give him a variety so that he doesn't get bored with his meals. The milk is easy as I substiute goat milk or rice but the tomatoe allergy is the worst I find. I am looking for some suggestions for really good cookbooks that would appeal to kids, or any advice in general about this. Thanks, Kelly
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Christmas Pudding
Posted by Ian Harvey (message id=3912 )
Doesn't suet have flour in it
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Christmas Pudding
Posted by Peter (message id=3913 )
Pure suet is a hard beef fat, and can be obtained from some butchers.
Suet in packets is often rolled in flour to stop the lumps from sticking together.
You need to check what flour has been used. It may not be gluten-free
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Christmas Pudding
Posted by Rosemary Shirley (message id=3914 )
I cannot eat meat or wheat, so suet is a problem. I use 'White Flora' a solid yet soft vegetable oil.
thanks for all the advice. I'm steaming one pudding and slow cooking another; should be an interesting comparison. I find the difference in times rather confusing on the different recipes. I think I do 3 hours at 5lb for a 2 pint pudding.
This year I have included cashew nuts and hazlenuts, also dried sugared pineapple, papaya and mango, to give a different flavour. THese have been soaked overnight in non-alcoholic ginger wine and berry cordial with the sugar, spices. It smells fantastic! Happy Christmas pudding cooking!
Rosemary SHirley
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Glutenfree recipes for Feeding Children
Posted by Jenny Brown (message id=3920 )
Hi, not sure when you posted your message but just to say Tesco sell organic and gluten free Bob the Builder pasta shapes. Hope this helps
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Glutenfree recipes for Feeding Children
Posted by erika (message id=3923 )
Health food stores like Trader Joe's & New Frontiers have TONS of great gluten-free stuff; everything from cereal, waffles, pasta, macaroni, pizza crusts, cookies, etc. Just make sure it says "gluten free", or if at the regular store, the ingredients do not contain any wheat, barley, rye, or oats or anything simply identified as "flavoring", "extracts", or "spices" (these sometimes do contain gluten). And, be careful of cross-contamination; its just as harmful (my suggestion is to just get all gluten-containing items out of the house, including your toaster). The reflux, by the way, is a common symptom of celiac disease (see www.celiac.com for the hundreds of symptoms), and will likely go away with a gluten-free diet. Good luck, what a difference this diet will make in the way she feels
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Suitable first foods for a six month old baby
Posted by Tiya (message id=3928 )
Please suggest interesting recipes both veg and non - veg for 6 month old babies
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Curry and hot spice mixtures
Posted by Brian Stewart (message id=3986 )
Thanks so much for this post! I'm looking forward to trying it, but I'm hoping for some help in buying gluten free bulk spices. Would you have any advice for me (particularly if there are internet vendors that you use?)--thanks!
Cheers!
Brian
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Flour Mixes
Posted by Dorothy Kopp (message id=3991 )
THANKS!!! I am so glad to have found a page that offers me different flour mixes! Wow there are so many different ones too. Thanks again! Dorothy
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Short Crust Potato Pastry
Posted by Elona Rogers (message id=3996 )
I want to make some gluten free sausage rolls for a club member.
I have obtained 2 recipes,one which uses just gluten free flour and the usual fats etc, the other uses rice flour,potato flour, maize flour polenta and xanthum gum.
I plan to experiment with both recipes, but i want to know if I have to make the pastries on the day to be consumed or will they freeze?
I am astounded at what i have paid for these sausage rolls: the 3 flours in the 2nd recipe were £5, the gum was £5.45 and the 1lb of gluten free sausage meat and 1lb of GF sausages was £5 - that is almost £15!!
I can see on your site that the unused flours can be frozen until required so I suppose I can make more pastry for our clubs future events with only the cost of the sausage meat.
I will appreciate your comments as someone new to gluten free cooking.
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Short Crust Potato Pastry
Posted by Peter (message id=3997 )
Most gluten-free baking freezes well - and is best served hot.
Dry flour keeps very well in the deep freeze.
I tend to buy my gluten-free flour in the big supermarkets to keep costs down.
I buy pure mince to make sausages and add the herbs that I want.
See the recipes in the book - follow the link top left of this page to Gluten-free Cookery
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Birthday Cakes
Posted by Lexy (message id=3998 )
Does anyone know of a bakery that makes GFCF Birthday Cakes? Also is it possibe? Any help would be appreciative. Thanks
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Birthday Cakes
Posted by Sue Rigby (message id=3999 )
Hi Lexy,
I don't know if you bake or not but our Teff cake mix makes a lovely chocolate cake or they can be used to make a rich fruit cake, suitable for birthday, Christmas or Wedding cakes, mix and recipes on www.innovative-solutions.org.uk. If you want ready-baked, there are bakeries who will bake gluten-free commercially
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The Coeliac Condition
Posted by Kevin Behan (message id=4001 )
Hi Peter,
First of all I'd like to express my admiration and respect for the effort you've put in to help other people with this condition.
My question is this: imagine someone consumes no gluten at all for the average number of months it takes for the intestinal wall to heal. Imagine they are in full health, and then somehow a tiny bit of gluten sneaks in somewhere, enough to cause a reaction. Is that several months of hard work down the drain?
the reason i ask is that I would say most people, no matter how well-intentioned and careful they are, will encounter some gluten along the way.
I guess I just want assurance that all is not lost if there is a mishap or two. Thanks.
Best regards,
Kevin
PS feel free to put this on the message board if you judge it to be useful
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The Coeliac Condition
Posted by Peter (message id=4002 )
Thanks for your comments.
After the intestinal wall has healed usually a small amount of gluten will cause swelling and inflammation that quickly subsides. However the response is extremely variable.
In a few people the response to gluten can increase dramatically, with a risk of anaphalactic shock developing. Usually after the initial healing period the response subsides. However studies of gluten challenges show that although some people show a marked response to gluten, others show very little response. This is why it is important to get tests for the coeliac condition done before adopting a gluten-free diet, as a gluten challenge later does not produce reliable results.
Usually, once the gut lining has healed, a very small amount of gluten will produce temporary discomfort and the gut will recover quickly. However repeated intake of small amounts of gluten can result in the response steadily increasing and damage persisting.
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gluten free yam flour
Posted by brett (message id=4006 )
Hi Polly,
I am interested in purchasing pure gluten free yam flour.
Please would you let me know price inc p&p for delivery to
Poole, England, eg of 10 kg.
With thanks.
Brett
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GF Babies
Posted by Beccie Treglohan (message id=4007 )
Hi
I have Coeliacs - was diagnosed 3 years ago. I have an 8 month old daughter who has just been taken off food containing gluten by my doctor for 1 month then to be put back on it and see the difference as she has been having rather a large number of interesting nappies since we put her onto gluten a month and a half after weaning her onto solids. She has also been on medication for severe reflux since she was 6 weeks old. Does anyone know of any links between these or what other syptoms i should be looking for in babies with coeliacs
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GF Babies
Posted by Peter (message id=4008 )
A recent survey of 168 children under the age of 16 diagnosed as Coeliac in Canada reported that 8\% of them had an initial diagnosis of gastroesophageal reflux before the coeliac condition was confirmed.
Title: Celiac disease: evaluation of the diagnosis and dietary compliance in Canadian children.
Source: Pediatrics (Pediatrics) 2005 Dec; 116(6): e754-9
The abstract of this paper follows:
Abstract: OBJECTIVES: We sought to characterize the clinical features at presentation as well as the associated disorders, family history, and evaluation of compliance with a gluten-free diet in children with celiac disease from across Canada. STUDY DESIGN: All members (n = 5240) of the Canadian Celiac Association were surveyed with a questionnaire. Of the 2849 respondents with biopsy-confirmed celiac disease, 168 who were < 16 years old provided the data reported here. RESULTS: The mean age when surveyed was 9.1 +/- 4.1 years, and 58\% were female. Median age at diagnosis was 3.0 years with a range of 1 to 15 years. Presenting symptoms included abdominal pain (90\%), weight loss (71\%), diarrhea (65\%), weakness (64\%), nausea/vomiting (53\%), anemia (40\%), mood swings (37\%), and constipation (30\%). Almost one third of families consulted > or = 2 pediatricians before confirmation of the diagnosis. Before the recognition of celiac disease, other diagnoses received by these children included anemia (15\%), irritable bowel syndrome (11\%), gastroesophageal reflux (8\%), stress (8\%), and peptic ulcer disease (4\%). A serological test was performed to screen for celiac disease in 70\% of those in this population. Eight percent had either type 1 diabetes mellitus or a first-degree relative with celiac disease. Almost all respondents (95\%) reported strict adherence to a gluten-free diet, and 89\% noted improved health. Reactions after accidental gluten ingestion developed in 54\% of the children between 0.5 and 60 hours after ingestion with a median of 2.0 hours. Reactions included abdominal discomfort (87\%), diarrhea (64\%), bloating (57\%), fatigue (37\%), headache (24\%), and constipation (8\%), and most displayed > 1 symptom. Although most adjusted well to their disease and diet, 10\% to 20\% reported major disruptions in lifestyle. Twenty-three percent felt angry all or most of the time about following a gluten-free diet. Only 15\% avoided traveling all or most of the time, and during travel, 83\% brought gluten-free food with them all of the time. More than half of the families avoided restaurants all or most of the time. Twenty-eight percent of the respondents found it extremely difficult to locate stores with gluten-free foods, and 27\% reported extreme difficulty in finding gluten-free foods or determining if foods were free of gluten. Sixty-three percent of the respondents felt that the information supplied by the Canadian Celiac Association was excellent. Gastroenterologists provided excellent information to 44\%, dietitians to 36\%, and the family physician to 11.5\%. When asked to select 2 items that would improve their quality of life, better labeling of gluten-containing ingredients was selected by 63\%, more gluten-free foods in the supermarket by 49\%, gluten-free choices on restaurant menus by 49\%, earlier diagnosis of celiac disease by 34\%, and better dietary counseling by 7\%. CONCLUSIONS: In Canada, children with celiac disease present at all ages with a variety of symptoms and associated conditions. Delays in diagnosis are common. Most children are compliant with a gluten-free diet. A minority of these children experience difficulties in modifying their lifestyles, and gluten-free foods remain difficult to obtain
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Equipment
Posted by Charmaine McLeod (message id=4031 )
Cuisinart makes a Bread Machine with a Gluten-free cycle on it. I bought one but have not used it yet. My daughter, who is Celiac, is away at college and will be home in Sept. and then I will start to use it
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Glutenfree recipes for Feeding Children
Posted by Louise Jackson (message id=4037 )
Hi,
I have found out today that my daughter has an intolerance to gluten. My daughter is 16 months and i'm looking for as much advice as possible. Do you have any recipes that you could share with me?
I look forward to hearing from you.
Many Thanks,
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Buckwheat Bread
Posted by c slunder (message id=4043 )
Thanks to you Alan my bread did not burn . However this bread did not rise very much at all . I added souring agent to it because they forgot ,I used vingar so the soda tartar mix would react. i also reduce the temp to 400f it cooked in 28 min so temp could be reduce agin maybe. the falvor is good , i wonder if it could be shaped into a loaf ? i will try that next time hope this helps
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Buckwheat Bread
Posted by c slunder (message id=4044 )
Thanks to you Alan my bread did not burn . However this bread did not rise very much at all . I added souring agent to it because they forgot ,I used vingar so the soda tartar mix would react. i also reduce the temp to 400f it cooked in 28 min so temp could be reduce agin maybe. the falvor is good , i wonder if it could be shaped into a loaf ? i will try that next time hope this helps
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Black List
Posted by Elizabeth Rivera (message id=4092 )
Do you have information on the caramel coloring, which is on many food labels
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Glutenfree recipes for Feeding Children
Posted by vicki (message id=4134 )
HI I HAVE A 13 MONTH OLD SON WHO IS IN THE PROSSES OF BEING DIAGNOSED WITH COELIAC DISEASE. IN THE MEAN TIME I HAVE BEAN ADDVISED TO PUT HIM ON A WHEAT AND GLUTIN FREE DIET BUT HAVE NO CLUE ON WHAT TO GIVE HIM, AS HE IS A VEREY FUSSY EATER. IF YOU HAVE ANY RECIPES THAT YOU THINK MAY HELP THEN PLEASE LET ME KNOW MY EMAIL ADD IS PONDY_16 -at- HOTMAIL.COM
MANY THANK
VICKI
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Other Ingredients
Posted by Lana Tresburge (message id=4138 )
What chocolate bars are gluten free?
Is anything like Galaxy, Dariy Milk or Mars gluten free?
I have quite a bad intolerance and i cannot eat oats so what ones are completely safe?
Please reply
Thank you
Lana Tresburge
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Birthday Cakes
Posted by teresa herold (message id=4146 )
HELP SOMEBODY PLEASE! I can't find anyone to decorate me any party quality gluten free - casein free birthday cakes, any ideas out there for a 5 yr old girl and a 4 year old boy? God bless you all. I'm sure you have reasons if you have info.!! Mine are BOTH on the autism spectrum!! Thanks!!!! Teresa
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Flour Mixes
Posted by shirley mills (message id=4147 )
i have moved to alicante in spain i cant make my bread anymore must be the flour here please help thanks
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Flour Mixes
Posted by Anna Jacobs (message id=4156 )
I look sadly at flour mixes for sale, because they all seem to contain maize/cornflour. My intolerance is to all cereals, except for flour, and I know quite a few others with this problem. I even know one woman who can eat wheat but not maize products.
This prolbem with maize/corn does not seem to be recognised by manufacturers, or even groups dealing with intolerance/wheat/etc problems.
Xanthan gum is made from corn/maize and it affects me badly too. No one in the UK (where we spend 5 months each year) seems to know about guar gum, which is OK for people like me and does exactly the same job. I have to bring my own guar gum with me from Australia each year.
I write emails like this to spread the word that not all intolerances are the same. Probably a lone voice crying in the wilderness won't do much good.
Anna Jacobs anna -at- annajacobs.com
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gluten free chocolate
Posted by jenny hughes (message id=4184 )
br>Hi Lana,
Galaxy is gluten free but not ordinary dairy chocolate or Mars bars. You can buy gluten free chocolate in most health stores and some supermarkets in the special foods section but none that I've tried are as nice as Galaxy.
good luck
jenny hughes
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Tapioca or Sago Pudding
Posted by Edna (message id=4328 )
Ive tried Morrinson but they dont sell sago do you know if Tesco, or Asda, sell it thanks Edna
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Ground Rice
Posted by lydia (message id=4365 )
I am from the UK but an American citizen. I need Ground rice to make a pudding my Mom use to make where can I get it from.
If I ask people to bring it from UK they think its Coke if the case is opened .........
PLEASE HELP
Regards LYDIA YOUNG
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Quiche Lorraine
Posted by Pamela Paterson (message id=4392 )
Thank you for the Quiche Lorraine gluten free recipe, but what about the pastry recipe? Your instructions say "see page 228 for ingredients".... Oh yes, maybe I look up on the Pastry category...
I'll try that
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Where to buy the ingredients
Posted by lisa bibby (message id=4403 )
which stores sell gluten free flours and products so we can make a wedding cake for our gluten free family 4 days before wedding.Help
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Where to buy the ingredients
Posted by Peter (message id=4404 )
Chamberlins looks as though it has the ingredients you need.
Great recipe. Stumbled across it via Google search. I was wondering though if the amounts are stated correctly. I followed the metric version to the letter (except that I used raw cane sugar, butter and almond milk) and I ended up with a very thick batter that would never have resulted in thin pancakes. I basically added an additional 300ml of almond milk to make it work. Cheers
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Teff Porridge
Posted by s leather (message id=4470 )
hiy i have just been diagnosed with coeliac disease and wondered if you did samples of your porridge etc, as some other ones i have tried tasted like rice pudding so i would be grateful for anything
many thanks
sheila
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Flour Mixes
Posted by Ann Hayes (message id=4497 )
Hello,
I wonder if you could tell me which of these flour mixes would be the best choice for my Christmas cake or Barm Brack.
I plan to use my old recipes, which our family loves, so I'd like to just switch out the 8 oz of plain flour for something more suitable.
I have amaranth flour, teff, coconut, sorghum, sweet white rice and glutinous white rice and also yellow cornflour (not the same as cornstarch).
Thank you so much.
Ann
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Flour Mixes
Posted by Peter (message id=4498 )
A mixture of flours always seems to work better than one on its own.
1 oz amaranth
2 oz teff
2 oz sorghum
2 oz sweet rice
1 oz yellow cornflour.
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Suitable first foods for a six month old baby
Posted by wongelawit (message id=4501 )
what do you suggest for six month old baby feeding sweet potato. is it not heavy
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Birthday Cakes
Posted by (message id=4506 )
Bettycrocker as a gluten free cake mix. Go to a cake supply store and buy an openend start tip ,writing ,leaf tip, cupler and a 10in. bag. Some icing cloroing or food cloroing. This will with your decorating problem and some little toy.they will do eatable pic too. You lay the pics on the cake after it's frosted. You will be surpized at what those 3 tip can do.Ducan Hienes have gluton free frosting e-mail them and they will send you a list.
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Where to buy the ingredients
Posted by peter (message id=4509 )
I've had great success with the good folk in the link below. They're based in Rochdale, Lancashire.They specialize in gluten free products, including Teff flour, Hemp flour and Tapioca flour (which is considered to be a fair substitute for sago flour by some!)
There are other gluten free products which may be of interest.
http://www.innovative-solutions.org.uk
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Childrens Party Ideas
Posted by brenda hoolahan (message id=4514 )
how do you make gluten free jelly please thank you x
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Christmas Pudding
Posted by Ciana Campbell (message id=4528 )
Thanks for recipe. In relation to an alternative to suet, I use butter. You need to freeze it first and grate it quickly to avoid it melting in your hands. It gives a lighter texture and a good flavor. I am not sure whether it loses some shelf life as a result of dispensing with the suet. I usually make my puddings about 5/6 weeks in advance
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Where to buy the ingredients
Posted by hazel davis (message id=4543 )
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Dear sir/madom,
I have newly diagnosed with having coeliac disease and im finding it hard to come to terms with the new way of life and new diet, and ive got two children which I will have to tested because they could have it aswell. And to top it all Im finding it hard to find any of the flours you need to make breads,cakes and pastrys. I wondering if you can help me please.
Yours sincerly
Hazel Davis
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Flour Mixes
Posted by stephen (message id=4547 )
thanks for the mixes I will try a few
been making christmas cakes for many years
found that if you just use Gram flour (Ground chick peas)
you get just as just a good results as normal flour
in fact I make all my Christmas cakes this way, most people can not tell the diffrence as the flour is such a small proportion of the mix
give the mixe a few hours to rest before baking though as the flour seams to need time to abosorb the moisture
The flour is also good for parkoda and savoury pancakes as well
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The Coeliac Condition
Posted by Catherine (message id=4571 )
Hi Peter,
I came accross you answering questions on another site and wondered if you can answer mine.
I've been worn out tired all the time, for five years. I saw the doctor and she couldn't help.
Then two years ago I developed aching hands and feet, no sleep...waking all night thirsty and would drink at least a pint of water overnight, my feet turned purple if I stood still for ten minutes, food made me nausious, I became alergic to everything including perfume I'd used for years, synus problems etc.
By the summer of this year I felt I was going mad and saw the doctor again, she couldn't help.
I've since seen two nutritionists who have both come up with the same results of no grain and no dairy.
I felt fantastic after 3 days, I couldnt believe it! I found it really difficult to stick to the diet, especially when staying with friends, but each time I had things on the naughty list, my symptoms started to return.
Going on the celiac site, I've done things the wrong way around to be diagnosed and have read I have to go back to my old way of eating for six weeks to test positive. To me this seems like madness, what should I do?
Many thanks
Catherine
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Basic Bread
Posted by Kim (message id=4585 )
I tried Doves Farm bread flour and made a loaf in my machine. It smelt lovely and tasted just as good. It is denser and heavier than normal bread but was very, very edible. It also slices beautifully and does not crumble. If I could work out how to get it lighter I would be sorted
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The Coeliac Condition
Posted by Peter (message id=4625 )
Reply to Catherine 9th jan
The ultimate test is that you are returning to being fit and healthy on a gluten-free and dairy-free diet. When the response is so clear cut there is little reason to take gluten again, as the results of a subsequent test can be inconclusive, and your response to larger amounts of gluten may be much more severe than you have had before.
You could stick completely to the new diet for a couple of months, and review the situation then. If your health continues to improve then stick with the diet!
Ultimately it is your decision what you do. You know your symptoms better than the doctor. Listen to their advice, but make up your own mind
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ambrosia devon custard
Posted by ann manson (message id=4658 )
please advise if Ambrosia Devon Custard is gluten free it says on the label no artificial additives.
I am a carer for a lady with gluten intollerance just recently and would appreciate any info
thanks
Ann Manson
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Birthday Cakes
Posted by jessica (message id=4678 )
hi im jess
i have a little girl hows 1st birthday is coming up next month and it needs to be gulten and dairy and lactose free
many thanks6cs7x9
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yorkshire pudding mix
Posted by Heidi (message id=4683 )
HELP!!!
IVE GOT A SPANISH EXCHANGE STUDENT COMING FOR 6 DAYS WHO HAS A GLUTEN FREE DIET.
I have a family of 5 and we live on benefits as husband is on incapacity, so we are on a limited budget. i would like to feed all six of us the same food so i dont have to prepare twp meals everyday. i have got a variety of traditional english meals of your website and they are a brillent help buy i was wondering if you have a yorkshire pudding recipe? as i would like to show her a traditional sunday roast lunch
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yorkshire pudding mix
Posted by Peter (message id=4685 )
Well done Heidi for doing your homework.
Unfortunately I have never seen a good gluten-free Yorkshire pudding recipe. I would go for a good range of roast vegetables round the joint. As well as the roast potato, I do parsnip, carrot, a large onion and half a squash
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Glutenfree recipes for Feeding Children
Posted by Jacquie (message id=4703 )
Hello
My Little girl was diagnosed with Coeliacs at 2 1/2 Biscuits are pretty much a no no unless you go for free from bscuits sainsburys have a great range including animal shaped biscuits prefect for little ones Walkers crisps are pretty much ok but check the flavours for example I think barbecue has gluten in it
Good luck
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Polenta
Posted by susanbrooks (message id=4707 )
Please could I have info re gluten free recipes using polenta. I know very little about this, and I understand it can be used for people with coeliac disease.
Thankyou
Susan Brooks
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Polenta
Posted by Peter (message id=4708 )
If you look at the top left of this page you will see a search box. Type in Polenta, and it will find you lots of references to polenta, and using polenta in gluten-free cookery
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Sago
Posted by george wood (message id=4715 )
please could you inform me were i could buy "sago" i cannot find it in any supermarkets
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Birthday Cakes
Posted by Linda (message id=4719 )
I just follow a normal recipe and replace the dairy with almond or rice milk, and use gluten free flour mix from Bulk Barn, and add some xanthum gum
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Where to buy the ingredients
Posted by nthie (message id=4746 )
hi I live in st.louis,US ...do you know where can I buy sagu flour..? thanks
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Healthynbsp Fruit Cake
Posted by jacquie street (message id=4765 )
I changed banana for extra carrot its great even the children love it
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Birthday Cakes
Posted by Patricia (message id=4784 )
I'm always searching for news on GF/CF diet and stumble upon this forum. I'm a professional baker and cake decorator, so when my grandson was diagnosed with autism the most natural thing for me was research and test until getting a decent cake and decorations free of gluten, casein, low in sugars and artificial colorants.
I've been baking cakes, biscuits and cupcakes for him the last 24 months. Will gladly share recipes and ideas, drop me an e-mail: paty_avila -at- hotmail.com write HELP GF/CF on the subject (I get so much spam!)
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Basic Bread
Posted by sue (message id=4789 )
Hello oliver, i have discovered a mix which is the best GF bread mix i have ever tried. It is made by a company called GLUTAFIN and it is their white multi purpose flour mix. It is a very runny consistency after mixing but oh my word what great bread it makes! Sue
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Bechamel Sauce
Posted by Rob (message id=4797 )
I had no flour and I really wanted to make this sauce for my lasagne so i found TAPIOCA flour and used that to this recipe and it turned out fantastic!! SO THANX!..
only down point is that more people know about my Gluten free lasagne now and so that means i have to cook more ;)
LOL
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Flour Mixes
Posted by Deirdre (message id=4803 )
Hi Peter,
I want your advice about a flour mix for a sponge cake. As my son also has a egg allergy, I will not use eggs too.
I have already bought the following flours:
- glutinous white rice flour
- ground rice flour
- fine corn flour
- corn flour
- corn starch
- potato flour
- tapocia flour
- buckwheat flour
If neccesary, I can buy other flours too.
Kind regards,
Deirdre
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Flour Mixes
Posted by Peter (message id=4804 )
A mix of these flours should make a good basis for your egg-free sponge cake.
I would replace the egg with banana or apple puree, and use a little more raising agent.
Buckwheat flour has rather a strong flavour, so might be better omitted from a cake mix.
Peter
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Dairy Products
Posted by (message id=4822 )
I JUST READ FROM THE CADBURY WEBSITE THAT FLAKE IS GLUTEN FREE
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Some insights re food manufacturing
Posted by Susie (message id=4823 )
Hey everyone,
I have been gluten free for 3 years now. Apart from these 'minor ' issues, I am also allergic (not intolerant) to quite a few other foods including corn, eggs, dairy, soy and all nuts and seeds. anyway, that means I have to be VERY careful with what I eat.
This is what I learned from being so sensitive:
A lot of people, including me, are quite sensitive to sugars (and carbs) in their diet, especially artificial sweeteners like sorbitol, mannitol, malodextrin, regardless of their origin. This also includes fructose in fruit. It might be worth cutting down on foods high in fructose ( all fruit , including veggies such as potatoes, tomatoes and Asparagus) and artificial sweeteners and see how you go. I think my body might just not produce the right enzymes to break sugars down and bec my system is so sensitive, I get ill.Might be true for others as well
Histamine intolerance might be a problem for people with sensitive/damaged guts. To break down histamine, certain enzymes are required which you might not be able to produce-so if you get a reaction after red wine, fish, strawberries, or cured meats, vinegared foods and meat that has been sitting long in the fridge, you might have trouble with this.It not an allergy. google it, and see what you think.
-Food manufacturers spray their cucumbers with milk proteins to make the skin softer.
-Bagged salad might be sprayed with sorbitol or sulfites to make it last longer ( if it is not sprayed on the product it might be sprayed on the bag, then it does not have to be declared)
-Maltodextrin in the UK might be derived from wheat as there is no rules on it. So if you are sensitive you might get ill.
-Sugar might also be derived from wheat or sugar beet (check with the manufacturer).
-Tesco often lists products as allergen free, when they in fact contain Barley (I had that in a salad dressing luckily I realized early enough) I guess the amount is small so it doesn't matter
-Rice dream DOES CONTAIN BARLEY-the rice is cultured with barley enzymes.
-Marks and spencers mini poppadum are very likely NOT gluten free.
-Mustards are often made with malt vinegar
-Be careful with buying flours from ethnic shops- they are quite likely to be cross contaminated when they are packed.
-smoked salmon often has added colourings which might be derived from wheat to make it more pink
-chicken breasts might have milk and soy proteins (and pork, but I dont care about that) injected to make them heavier
Personally I also have trouble with lactic acid which is a preservative and found in may cold mezze type foods like grilled artichokes, although it is technically not derived from milk, it might be similar in tructure or something that my body reats to it.
Most restaurants don't have a clue about cross contamination -this includes using the same strainer for vegetables (in this case mine) and pasta- what more can I say? I tend to stick to Greek restaurants or good british food (my favourite is Moro in London-its fusion mediterranean, and everything is made from scratch, and they are extremely accommodating).
I hope this helps a bit. Utlimately it is trial and error- I am just always astouned what the food industry does without having to declare/label it-milk protein on cucmbers for example-how the *** shall people like us know what is 'safe'??
I would be extremely grateful if more people posted these less obvious things to watch out for -this would make life so much easier!
But eventually you will be wiser -and healthier!
Susie
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Where to buy the ingredients
Posted by alison Manley (message id=4835 )
I was diagnosed with coeliac disease one week ago and run my own outside catering bsuiness from home. I would like to incorporate gluten free cookery into the business. I was wondering do you send out free samles of your products .Kind regards,Alison My address ifs : 9 Rudyard Road. Knotty Ash Liverpool Merseyside L145NN
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Buckwheat Bread
Posted by Rita (message id=4869 )
Thank all of you. I am not looking to experiment, so I will pass on this reciepe. Thanks for your insight
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