I know this is going further off topic (ie not gluten free recipes!) but re the SCD - I have a 5 y.o unable to eat dairy (cows milk products anyway) and I'm really keen to try and make some SCD yogurt to see if the 24 hour fermentation process makes the proteins OK for him to digest. The SCD for autistic children often starts out very restrictive but as bowel healing takes place and the resultant processing of accumulated heavy metals, restoration of bacteria in the gut etc. they often expand to be able to eat quite a wide variety.though not gluten or unfermented dairy usually. It's good you're fine with rice Herika - we eat a LOT of that around here :))
mikeb_ctv,
Sep 10, 1:36am
hhhmmm I don't know why you would say herika that Coeliacs can eat some things that Gluten Intolerant people can't.seems to me that being coeliac cuts out way more than what people with intolerances can have. At least people with intolerances can manage some level of allowance with eating gluten products.
gingerlime,
Sep 10, 3:31am
For the G/F Jaffas who are interested PnS Mt Albert is now stocking all three Massel powdered GF stock, chicken, beef and veg. It will be on the shelves by Friday. One of their grocery managers is in charge of ordering in most of the GF foods (they have quite a large section that is getting more varied and bigger each time I go in), and he is very helpful and pleasant to deal with. He is also looking at the possibility of getting Tamari Soy Sauce in. (Wheat free, Non fermented). Unfortunately I threw out my empty bottle.Does anyone have one in the cupboard that they can give me the relevant info, maker, distributor, ingredients, etc so that I can pass them on to him please!
gingerlime,
Sep 10, 11:09pm
Thanks melford and Herika I've passed the info on, so hopefully we'll have it available at my favourite Supermarket soon. They actually have SPECIALS in the G/F Section!
mmecholet,
Sep 11, 12:50am
I know this is going further off topic (ie not gluten free recipes!) but re the SCD - I have a 5 y.o unable to eat dairy (cows milk products anyway) and I'm really keen to try and make some SCD yogurt to see if the 24 hour fermentation process makes the proteins OK for him to digest. The SCD for autistic children often starts out very restrictive but as bowel healing takes place and the resultant processing of accumulated heavy metals, restoration of bacteria in the gut etc. they often expand to be able to eat quite a wide variety.though not gluten or unfermented dairy usually. It's good you're fine with rice Herika - we eat a LOT of that around here :))
gingerlime,
Sep 11, 11:09pm
Thanks melford and Herika I've passed the info on, so hopefully we'll have it available at my favourite Supermarket soon. They actually have SPECIALS in the G/F Section!
jenna68,
Sep 14, 9:32pm
last page and too good to lose x
herika,
Sep 18, 7:15am
'A breadcrumb won't hurt someone with Coeliac disease'.MYTH. Even very small amounts of gluten can be toxic to people with coeliac disease. Taking sensible steps to avoid cross contamination with gluten is therefore important.
Top tips include: keep cooking utensils separate during food preparation and cooking, avoid frying food in the same oil that has previously been used to cook gluten containing foods, use a clean grill, separate toaster or toaster bags to make gluten-free toast, use separate breadboards and wash surfaces thoroughly. This information was taken from the NZ Coeliac Society website :)
earthangel4,
Sep 18, 6:00pm
bumping this awesome thread up
herika,
Sep 18, 6:46pm
Also from the NZ Society website: 'Coeliac disease is a simple food intolerance'.MYTH. Coeliac disease is not a food intolerance or a food allergy. It's an autoimmune disease which means the body's immune system reacts to gluten by attacking its own tissues. In coeliac disease, eating gluten causes the lining of the gut (small bowel) to become damaged and may affect other parts of the body. :)
2halls,
Sep 19, 9:54pm
I made up this recipe on Thursday, in an attempt to get a cake that cuts really well (isn't crumbly).I'm really happy with it,add more sugar if you like a sweeter cake.It's also very low fat.Here it is . In a large bowl,put 3 very finely diced apples and stir through 4 heaped tablespoons of brown sugar.Add 1 and 1/2 teaspoons of mixed spice,1 and 1/2 cups raisins and mix again.Add 3 beaten eggs and mix well.Now sprinkle over 1/2 cup of custard powder and pour over 1 cup of soy milk (normal cows milk would be fine),mix well.Add 1 teaspoon of baking soda,1 teaspoon of baking powder and 2 cups of buckwheat flour .Mix until combined.Put into a lined 25cm x 25cm baking tin.Bake at 180 for about 40 mins.
2halls,
Sep 19, 10:04pm
Gluten free almond and raisin biscuits . (adapted from an AWW recipe that had gluten in it).In a large bowl beat together 1/2 cup of sugar, 3 eggs and 1 teaspoon of almond essence until very pale and thick.Then add 2 cups of each of the following - coconut,puffed rice (I use brown puffed rice but ricies would be fine),raisins and ground almonds.Mix until well combined.Place large tablespoons on a lined tray.Squeeze together a bit with your fingers,lightly flatten with a fork.Bake at 180 for approximately 12 minutes,or until looking nicely golden.Remove from the tray with a fish slice and allow to cool on a rack.These make very chewy biscuits.Do not worry when you put them on the tray,they look like they won't work,but have faith,they are delicious :-)
mmecholet,
Sep 20, 1:41am
#44. That looks excellent. I'm going to try your recipe and will post a review :)) Watch this thread.hehe. The biscuits look great too, I make something very similar with honey in place of sugar. I almost always use 3 eggs in baking recipes and often use ground almonds - great way to get extra protein in (in my case important for dairy intolerant growing and active kids!). Thanks for sharing, I really look forward to trying that cake :)))
2halls,
Sep 20, 4:54am
Hi earthangel,yes,it's just plain puffed rice as mmecholet says.If you can't get it in Greymouth,it's readily available here in supermarkets in CHCH.Did you try making the rice pilaf !Look forward to hearing if anybody tries the apple cake.:-)
herika,
Sep 21, 5:32am
Double Chocolate Sponge Cake 50g dairy free marg, 75g caster sugar, 25g soya or tapioca flour, 50g ptoato flour, 50g rice flour, 15g cocoa or carob powder, 50g chocolate or carob drops, 1/2 tsp baking soda, 1 tlbsp golden syrup, 5 tlbsps soy milk. Preheat oven to 190oC. Prepare 18cm sponge tin. Mix soda, soy milk and golden syrup together in a litre jug. Leave to one side. Beat marg and sugar together in large bowl until creamy and pale. Pour liquid mix in the jug into the marg and sugar mix. Beat well.It will curdle. Add flours and cocoa or carob powder beat well. Add cocoa or carob drops and stir in. Put mix in cake tin and level. Bake about 24 mins. Let cool 10 mins and place on rack to cool completely. Cut cake in half and sandwich together using jam or butter icing (use dairy free marg). Decorate top by dusting with GF icing sugar :)
earthangel4,
Sep 22, 1:17am
rice pilaf thankyou once again Halls it was really nice,will make it again. Thought I might have brown puffed rice for breaky for a change,but will wait for my results to come back after I have my bowel biopsy
strawbs3,
Sep 22, 1:33am
Gluten free bread Can any recommend a nice gluten free bread to buy in Invercargill.I buy one from my local deli from Levitio bakery in Dunedin and it is the nicest I have had yet!
buzzy110,
Sep 22, 1:58am
My doctor recently suggested I read the book 'Going Against the Grain' and what an eye opener. I'm not coeliac but I have gone on her diet and what a difference it is making. One point she makes which did interest me is that coeliacs should avoid replacing bad processed grains with even more processed grain or they will probably end up with a carbohydrate intolerance as well. If grains must be eaten be sure to make them whole grains and even then only sparingly.
shadow1,
Sep 22, 2:18am
Sounds an interesting book buzzy110.I have just placed a hold on this book at our local library, I am 10th in line to read - so could be some time away!
herika,
Sep 22, 3:36am
Bakers Beyond in Spey St do a very good GF loaf.It has 16 good sized slices in the toast slice loaf. I bulk buy it and then pop it in the freezer when I get home.I use it from frozen, make up the sandwich with what ever filling I want and cook it in my sandwich press - yummo! :)
herika,
Sep 22, 3:37am
"A breadcrumb won't hurt someone with Coeliac disease'.MYTH. Even very small amounts of gluten can be toxic to people with coeliac disease. Taking sensible steps to avoid cross contamination with gluten is therefore important. Top tips include: keep cooking utensils separate during food preparation and cooking, avoid frying food in the same oil that has previously been used to cook gluten containing foods, use a clean grill, separate toaster or toaster bags to make gluten-free toast, use separate breadboards and wash surfaces thoroughly. This information was taken from the NZ Coeliac Society website :)
herika,
Sep 22, 3:39am
More info from Dr. Fords website: Indiscriminate, repeated gluten indiscretions may eventually cause serious physical and neurological damage/psychiatric symptoms and study indicates higher mortality rates. "Indiscriminate cheating patterns" on the gluten free diet, i.e., consistant occasional consumption of gluten on an otherwise gluten free diet, (pizza, birthday cake, croutons), may immediately or eventually trigger stronger physical or neurological/depression/psychi- atric reactions than were experienced before the patient began the gluten free diet.
mmecholet,
Sep 22, 4:19am
I'll look out for that book too. I think that's very good advice re the replacement grains. I was advised not to greatly increase my son's corn intake (fresh corn or maize flour), or white rice/products when eliminating gluten containing grains. Glad you're thriving on the diet :))
mmecholet,
Sep 22, 6:36am
I made 2halls cake (#44) and it's delicious! I had a slightly smaller cake pan tin having lent my other one to my Mum so I had some mixture left over which I made into 4 muffins (cooked 12 - 15 minutes) and the recipe worked well for them too :) I usually use honey as a sweetener and next time I'll try replacing the sugar with honey. Thanks again for sharing 2halls. It cuts well as you said - PERFECT for my kids lunchboxes this week I think!
2halls,
Sep 22, 6:53am
Oh,mmecholet (and by the way she was always my favourite womble!),you have made my day.Thank you so much for placing some feedback.Delighted the recipe worked for you.Good idea about the muffins too.I think it would be perfectly fine to substitute other dried fruits and add walnuts too.Also change the spice to ginger and make with pears !Thanks again :-)
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