Nice People Thread No. 14, all Nice and Proper

vivatifosi

Michaels, not that I'm stalking you... but there are gluten free cookbooks on the shelves of your very local library if that helps, just checked the online catalogue.

michaels

Hoping to avoid having to resort to cook books...soy sauce is one I hadn't thought of. Often we do stir fries or spag bol using jars so that is another we will have to be careful of.

Just thought, gave them sausages this evening and didn't think to check the packet...off to do so now!

Edit: Bullocks, just noticed third ingredient after pork 72% and water is rusk (wheat flour). Lets hope it is not a problem.

Edit2: Although it doesn't specifically mention gluten which some of the things do - does wheat flour automatically contain gluten?

Doozergirl

Edit 1. Sausages are processed. Look for 'the black farmer' brand in morrissons

Edit 2. Yes. Wheat, barley and rye. I presume you won't give them beer, but you can buy GF beer.

Rice is always a good option.

vivatifosi

When I did gluten free for a bit I ate a lot of rice. Corn is safe too. You can also get oats that are gluten free. Sainsburys do corn spaghetti and pasta spirals if you tend to cook pasta, but I'd make my own sauce in case of wheat or other fillers in a jar.

Corn chips and tortillas are fine as a snack but avoid Doritos as they contain wheat. If you buy corn flakes, be careful if they contain malt.

Scrambled egg, tomatoes or gluten free cornflakes for breakfast; pasta or roast with "safe" gravy for dinner. Corn pasta, there's lots you can do. Have you asked what she eats at home?

michaels

She didn't say that saucisson would be a problem when asked - but perhaps in Europe it isn't...

Good news is that we don't need a trip to A&E she just said she gets uncomfortable / upset stomach not vomiting but I feel pretty bad thinking about DS and nuts

Doozergirl

Real saucisson is more like salami. It doesn't need as much padding out as our gooey sausages. I think the europeans might turn their nose up.

Not a great translation, although that's what I was taught too

lostinrates

My sil uses gluten free pasta a lot. She is not coeliac, but giving up gluten has significantly improved her health. While I agree gluten free bread is repellent my sil prefers to have it than not ( she's no great cook)

Meat and veg basics are good options ( grilled chicken with salad, for example, or big salads with meat / protein like hard boiled eggs in them).

Lots of Brit experiences like traditional fish and chips are out because of batter, but lots of delicious food is still fine.

Last weekend I made a gluten free 'pate sucree' with almonds in stead of flour and it was 'ok' ( delicious tasting but a bit lacking in texture IMO, I have ideas fir next time ) and you can get gluten free pastry I think some places, so quiche/ savoury tarts make an option for main meals or packed lunches.

Nikkster

(As a non-Dr) it's not an anaphylaxis like e.g a peanut allergy. So not life threatening (I.e. less of a panic). But genuine problems with gluten (as opposed to the lifestyle choice versions) are unpleasant. At least it should be on labels for you guys to check, and something where alternatives are available nowadays. I'm sure you'll all be fine

lostinrates

Doozergirl wrote: »

Real saucisson is more like salami. It doesn't need as much padding out as our gooey sausages. I think the europeans might turn their nose up.

Not a great translation, although that's what I was taught too

We find British sausages tend to be pretty popular with guests / family from various parts of Europe yes, very different, As you say the difference is no bread or bulking agent. Its not the need, its simply the recipe that makes the difference, the bulking agent makes the sausage less dense ( and more carby. But as regards France and saucisson is a slightly different thing anyway ( because you can have saucisson sec un cooked to saucisse ( which is a banger) , and that's before one gets on to boudin or andoulette etc. . I have heard French people have the kind of wars over sausages and the terms for them as the people in West Country might have over what order the toppings go on the scone.

michaels

Sausages and mash was my 'good' idea for a meat and potato and quite traditionally English meal when thrown the curve ball this afternoon. Thinking about it I do know that sausages do have cereal in them but I didn't think on to cereal = wheat = gluten. Hopefully she will not be too badly affected, it must only be a few grams of wheat in two sausages but I guess even a trace could set off symptoms Funnily enough I did check the gravy granules and so didn't do that.