Nice People Thread No. 14, all Nice and Proper

zagubov

This is a minefield as I reckon wheat products are in too many foods. Especially ones I'd loathe to give up.

Kippers for breakfast as a British speciality? Not on toast obviously.

lostinrates

michaels wrote: »

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.

As doozer says, you can get 'bulking' agent free British sausages too. Its not just that one brand she mentioned. However, they are more expensive, and when you wonder about amount you just have to consider texture of the sausage. .
( personally, I quite like a softer sausage, )

lostinrates

zagubov wrote: »

This is a minefield as I reckon wheat products are in too many foods. Especially ones I'd loathe to give up.

Kippers for breakfast as a British speciality? Not on toast obviously.

Maybe Kedgeree?

Doozergirl

I think breakfast is the easiest meal.

Eggs anyway, bacon. Smoked salmon with scrambled eggs. Omlette with random veg - peppers, onions, tomatoes, cheese, chorizo even. None of it takes long.

Pancakes made with rice flour.

My everyday breakfast is usually plain yoghurt (although you can give her sugary ones) with whatever I feel like from a selection of various things. Udi's gluten free oat granola (I love it!) , seeds, nuts, dessicated coconut, dried fruit or fresh fruit. Takes no time.

Most of it is trying to get your head around removing the carby element from meals and eating fresh. She may not have that problem, unless she's used to substitutes herself. It'll probably be good for everyone to up vegetable intake etc, instead of eating fillers, so embrace it.

Generali

lostinrates wrote: »

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.

I wonder if cooking stuff that doesn't have gluten in it would be better than cooking gluten-free food.

I used to cook a lot for a vegetarian and my vegetarian cooking improved no end when I stopped trying to replace the meat with something.

michaels

Well this morning they both just had fruit and tea. There are no plans for DW or I to be up and making them breakfast:eek:, our mornings are hassled enough already.

We have some gluten free bread as this was asked for but I was the only one to have some this morning as I had forgotten to buy ordinary bread - I must have vey low bread standards as it tasted better than the normal too me (it was some sort of seeded granary affair whereas we normally have plain white or possibly 50-50 for the kids to eat it)

I will ask whether she would be happy with gluten free pasta as normally we do have pasta once or twice a week. I reckon I will try and get them to cook us a proper Rosti one day too nom nom

lostinrates

Generali wrote: »

I wonder if cooking stuff that doesn't have gluten in it would be better than cooking gluten-free food.

I used to cook a lot for a vegetarian and my vegetarian cooking improved no end when I stopped trying to replace the meat with something.

Your approach is what I default to ( I tend to cook a lot of food that happens to be vegetarian or even vegan, yet can feel a little stressed if I try and think of vegan food) but for my sil its different. I also get the impression from michaels and his shopping habits that cooking might be a low priority....

GDB2222

michaels wrote: »

Nice People 'Emergency'

One of the Swiss students is Gluten free. What are the pitfalls I need to watch out for?

Pitfalls:- watch out for students who turn up and only then casually mention they have coeliac disease? It's a disaster!

GDB2222

There's a big advertisement in the local rag for a firm called One Way Services. Sadly, it turns out not to be a funeral directors.

Generali

GDB2222 wrote: »

There's a big advertisement in the local rag for a firm called One Way Services. Sadly, it turns out not to be a funeral directors.

Private hospital?