gluten free diet

Katiehound

Tesco Christmas magazine has quite a few 'free from' recipes for the festive season.
It gives a web page address- but I can't find anything relevant!!
Hope you can find a copy of the mag

abbe89

My mum is gluten free - she's not coeliac but has a very severe reaction to gluten, she hasn't eaten it for about 15 years now!

I echo what everyone has said - it is about personal taste! I know mum does like the Genius bread best, and also likes M&S's range too.

One thing to consider though is that gluten is in everything - did you know for example it's in most baked beans? So a jacket potato with beans out at a cafe isn't necessarily a safe option!

Hedgehog99

M&S bread: seeded sliced loaf & poppy seed boule.
M&S biscuits: Triple chocolate cookies.
M&S chocolate cake: the round one or the loaf cake (in a cardboard "tin") if they still do that (haven't seen it for a long time).

Sainsbury's FF individual cake slices, pk/4 wrapped in pairs (variety of flavours).
Sainsbury's plain GF flour works well in fruit crumble topping.
Sainsbury's FF mince pies.
Sainsbury's pecan tarts.
Sainsbury's individual sponge puds: chocolate or sticky toffee (these are preferred to standard puds by my non-GF friends & family)
Sainsbury's FF Margherita pizza (frozen) (they do a salami one as well)

Warburton's sourdough bread.

Dr Schär breadsticks (Sainsbury's)
Dr Schär Margherita pizza (frozen) (Waitrose)
Dr Schär pretzels

Nairn's GF oat biscuits (cheese, fruit or choc).

Pasta: have tried Sainsbury's, Waitrose, Dove's & M&S - all fine.

Alpro Simply Plain soya yogurt (Sainsbury's, Tesco, Waitrose & probably others)

Lemon zest birthday cake from "Gluten Free Baking" by Michael McCamley, Love Food / Paragon Books, ISBN 978-1-4454-9826-3
It's cooked in a 20cm / 8" tin, but doesn't crumble thanks to its recipe, so it's great if you need a larger cake for a bigger group of people. Non GF-ers won't notice the difference.

I make a lighter Christmas cake because I don't like the dark, heavy style fruit cakes. It's an old standard Good Housekeeping recipe, but I just swapped the flour for GF & added a bit of Xanthan Gum at the rate suggested on the pack & it worked well. Ditto the GH almond lattice cake recipe.

Hedgehog99

PS: if you wear contact lenses, put them in before handling GF flour. Despite washing your hands thoroughly, there's a risk of some grittiness lurking and ending up in your eye.

moneylover

Just wanted to say an extra big thank you to Hedghog99 for such a very detailed listing. Cakes and biscuits etc that are gluten free are not cheap and it's nice to have a few of the star products listed.

moneylover

I thought I might buy son in law a gluten free cookbook for An extra Christmas present is there a good one or is it more a case of a recipe from here and there?
Thanks

sammyjammy

moneylover wrote: »

Good tip about the curry sauce. I guess this is where the 'gluten free' app that the Coeliac Society supplies to members free will be useful. I notice that there are other apps available for free - I don't know how good they are in comparison

Mostly american and not good/reliable!

navig8r

Aldi have started selling some GF products at much better prices than anywhere else.This article relates to when they had a trial but now gf will be stock items

https://theglutenfreeblogger.com/2016/09/20/new-gluten-free-finds-as-aldi-does-free-from-specialbuys-event/

g8r

navig8r

borkid wrote: »

. Yes some of the spirtis need checking so far.

https://www.coeliac.org.uk/gluten-free-diet-and-lifestyle/keeping-healthy/alcohol/
g8r

Raspberry_Queen

I've been gluten free for 2 years now. My advice:

*Add things into his diet, rather than just cutting things out
*Nothing can truly replace wheat. The gluten is what give it its umami flavour, from the glutamates.
*If he chooses to eat alternatives, accept them as foods in their own right, rather than always comparing them to wheat.
*Most gluten free pastas are good.
*Buckwheat noodles (soba) are good, but you have to be wary not to overcook them. If you overcook them they taste like wet paper. You also need to thoroughly rinse the starch off of them before and after cooking, or they will stick together.
*Gluten is the protein that binds wheat flour together. In baking, this can be replaced by eggs, but some people have said that this causes it to taste and feel too eggy (I don't know as I am vegan)
*Ground chia or flaxseeds can be used as a binder in egg-free, gluten free foods such as pancakes, but cannot be used in foods where the gluten and/or eggs are used to help raise it (such as muffins and cakes)
*25% of coeliacs also cannot eat oats, even if they are free from wheat contamination. This is because they react to a similar protein in the oats
*There are many carbs in the food world, including rice, potatoes, swedes, sweet potatoes, maize/corn, amaranth, quinoa, buckwheat (despite the name is not related to wheat), millet etc. He only can't eat wheat, barley and rye - there are so many more things for him to eat