t a Be
t a e h w e th
W 2 Editorial 3 News Pills 4 A Day For coeliac Travellers 5 Mud Cake 6 News From Germany 7 KeliCafé 7 Muffins 10 Sweden 10 Simit 11 Camden 12 Traveling The World 13 A Curious coeliac 14 Eating Out As A coeliac 15 Gluten-Free Life
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
BT
Content
M asthead On the cover: Juan Ayala Production Coordinator: Mirjam Eiswirth, Emilia Serlachius Designer: Marvin Müller Beat the Wheat published quarterly by the coeliac Youth of Europe Check www.cye.freehostia.com for updates.
2
Editorial Dear readers,
Welcome back to a new issue of “Beat the Wheat“– with a new editorial team and loads of new authors. Much has happened since the last issue was published almost one year ago. During the CYE Conference in Slovenia this September the delegates named a new editorial board: Mirjam Eiswirth (Germany), who edited the very first issues of our magazine, has now returned as editor in chief. Emilia Serlachius (Sweden), a new delegate, has taken over the post of editor. And Marvin Müller (Germany) is staying as graphic designer. We are happy and proud to present the upcoming issues of “Beat the Wheat” to you. With all the articles collected over the past year, this is a colourful and diverse issue, filled to the brim with experiences and perspectives on gluten free living from all over Europe – and even an (ongoing) trip around the world. You will hear about the “restaurant day” in Finland, where the Finish Youth coeliacs opened their very own gluten free café, about a youth congress on gluten free travelling organised by FACE Joven in Spain, the most recent activities of the Swedish and German youth groups, and of course, an update on what’s going on in CYE - watch out for our new annual project, the gluten free cookbook. You can contribute by contacting your national CYE delegate or just sending an email to cye.board@gmail.com. We hope you enjoy reading this new issue and are already looking forward to your feedback and contributions to make the next one even better! Your editorial team, Mirjam, Emilia and Marvin
BT
W
News Pills “Something old, something new, something borrowed, something blue…”
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
This is definitely true about the last CYE-year! In September 2014 at the annual conference in Slovenia, a new Youth Committee has been elected. Our new General Coordinator now is Camilla Dirdal from Norway, Juan Carlos García has been elected Project Manager, and Mirjam Eiswirth is staying on board but moved to the role of Financial Manager. We would like to warmly thank the old Youth Committee, Lana Pavkov, Giacomo Filippo Porzio, and Mirjam Eiswirth, for their work from 2012-14 – you have done an amazing job!
Welcome to our new editorial team! As you have seen in the editorial of this new issue of Beat the Wheat, we also have a new editorial team: welcome back to Mirjam as editor in chief, thanks to Marvin Müller for staying as graphic designer, and a warm welcome to Emilia Serlachius as our new editor. We are looking forward to a successful CYE- and Beat the Wheat-Year 2014/15!
First Youth Committee Meeting in Düsseldorf So both these teams have something old and something new – as have many of our other ongoing activities. In October 2014 we had our kick-off meeting in Düsseldorf, Germany. We used the time to plan the upcoming CYE year and do some team-building activities. One of the main points was planning the new annual project: a cook-book with gluten-free recipes from all over Europe. During the conference all delegates decided on a general framework: every country will send one menu (starter, main, dessert) and something baked (like bread, cake, pancakes, etc.). Right now the delegates in each CYE country are collecting recipes to choose from – so if you have any good ideas, get in touch with your national Youth Committee/board or if you can’t, just drop us a note!
International Summercamps 2015 and 16 You have surely seen the first announcements on facebook already: the next CYE summercamp will take place in Malta in July/August 2015. Check out their website: www.cyesummercampmalta.com for more information. You can sign up for their newsletter and stay up to date. The summercamp 2016 will take place in Cyprus, another great holiday destination! You will get more information about this after the camp in Malta. We are very much looking forward to meeting you at one of the summercamps or to hear from you via email about CYE, the cookbook, your gluten-free experiences, travel tips, and anything else you’d like to share with us. All best Your CYE Youth Committee Camilla, Juanky and Mirjam
3
W
BT
A Day For Coeliac Travellers Professional gluten-free cooking
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
The next speaker was Mateo Sierra, a celebrity in Spain. The young student participated in a famous cooking show and made it to the final – despite being the only coeliac in the competition. It was very interesting to hear about his experience during the show and the challenges haute cuisine has to face to (finally) offer gluten-free options. Staying with the topic of cooking and eating out, the round table with owners of dif“II Jornadas” by FACE Joven ferent restaurants that already offer gluten-free food On November 15th 2014, the Spanish youth group gave us some insights on how they deal with the FACE Joven hosted its second national conference in Madrid. It was my first time attending this kind of challenges of making sure our food does not get conevent and I enjoyed every bit of it. The talks were very taminated. interesting, and I also got to meet very nice coeliacs Gluten-free around the world from all over Spain and even Europe. In the final evening session we enjoyed a lively round I have previously attended seminars and small conferences, but they were mainly focused on the med- table discussion with gluten-free travellers and a travical side of being coeliac. This II Jornadas FACE Joven el agency specialising in offering gluten-free tours. They encouraged us to travel around the world and however, introduced us to a wide variety of topics, which made the conference very enjoyable. Juan Car- not be held back by something like coeliac disease. los García, president of FACE Joven, opened the long That’s exactly my conference day (from 9am to 10pm!) with an introphilosoduction to FACE Joven’s work and the board. phy! It was really interFrom CYE to the Sahara esting to In the afternoon session, Giacomo Filippo Porzio, former project manager of CYE, told us all about the hear about different coeliac Youth of Europe and its projects. Then M.D. Esther Caparrós talked about the difference between travel exallergy and intolerance. She answered all of our ques- periences tions in the Q&A session after her talk. Then Angélica and gluten-free Trejo from Extremadura, a region in Spain, told us about a project in the Sahara region: they help diag- life in faraway nose coeliacs and offer information on how to live places like Southeast Asia. gluten-free and where to get gluten-free products.
4
BT
W F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
Thank you, FACE Joven!
During the coffee and lunch breaks we had the chance to chat to other coeliacs and enjoy the wide selection of gluten-free food, including sweet and savoury options. Gluten-free paradise! After the closing ceremony we had the conference dinner in “Pizzasana”, a gluten-free restaurant certi fied by FACE – the perfect end to this day full of information and gluten-free food. I really enjoyed the conference and am looking forward to the next one. A big thank you to the FACE Joven organizers of this event, they did a great job! Cristina Quevedo
Mud Cake
Mud cake is a Swedish type of chocolate cake that is easy to make and tastes delicious!
You’ll need:
100 g butter 2 eggs 2 dl sugar 1 dl flour ¾ dl cacao 1 package of vanilla sugar Oven: 175 Celsius
Melt the butter and let it cool down. Beat the eggs and sugar until they are blended. Pour the melted butter into the egg and sugar mix stir it. Stir the dry ingredients first and then stir them with the rest. Pour the batter into a buttered and breaded spring form pan. Put the spring form pan in the middle of the oven and bake for about 20-25 minutes. Let the mud cake cool down and then eat it with fresh berries and whipped cream. The cake tastes better when letting it be for a couple hours or a day, but that’s hard to do.
5
W
Christmas is approaching, as is the last year of our threeyear term in the German youth board. There will be elections in autumn 2015 and the first young coeliacs interested in running for the youth board joined our last meeting in Stuttgart, where the German coeliac Society celebrated their 40th anniversary. It was a lovely weekend with a lot of good conversations, new and old friends, and, of course, a lot of gluten free food, be it barbecue (with amazing gluten free bread rolls) or freshly made hot waffles (not to mention all the cookies and snacks in-between). CYE networking does not end with the conference: A special guest at our last youth board meeting was Kasia Meller from the Polish coeliac youth group – we are already looking forward to visiting her in Poland for a meeting at the end of May 2015.
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
BT
News From Germany
6
Now we are working towards establishing local youth groups in bigger German cities to network young coeliacs – opportunities to go out together, cook a nice meal, and talk about their experiences, exchange recipes and travel tips, and just be in a group without having to worry about food. The first meetings will happen as soon as December. We will keep you posted. If you are around Germany in May, there will be a gluten free city break in Freiburg from the 8th to the 10th of May. Keep posted by liking our facebook page so you don’t miss the registration deadline and further details: www.facebook.com/JugendausschussDZG Your German Youth Board :)
W
Carrot muffins and other great things
For some carrot muffins you will need:
buns and a salty ham pie. When we were ready to open up the café, we were nervous to see how many people would find us. Luckily, there was no need to be nervous, because we ended up having more than a hundred customers. As our café was only open for three hours, it was quite crowded. This was a great success, after we had only put an ad in a local newspaper and done some promotion through social media. It was an amazing (and exhausting) experience and a good promotion for us Finnish Youth coeliacs. We were pleasantly surprised by the popularity, and many customers hoped that we would open up the café again.
We started preparing for Restaurant Day just a day before the actual event. We baked almost the whole day and had a lot of fun together. The next day we still had a Finnish Youth coeliacs lot to do before opening our place. The last of the pastries into the oven and we were all set! There were delicious chocolate brownies, carrot muffins, Shrove
400g eggs 680g sugar 450g melted margarine 520g gluten-free flour 10g salt 12g baking powder 8g soda 10g cinnamon 600g grated carrots
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
Restaurant Day is a worldwide day when anyone can set up their own pop-up restaurant. The idea of Restaurant Day is to have fun and share new experiences. In Finland, the event has recently become very popular, as more and more pop-up restaurants are being set up every year. Since there haven’t been many pop-up restaurants offering gluten-free food, we Finnish Youth coeliacs decided to open our own gluten-free pop-up café. On February 16th, 2014 we set up our own pop-up café in Tampere.
BT
M uffins
KeliCafé
For the topping:
200g natural cream cheese 300g icing sugar 100g soft margarine 10g vanilla sugar
Beat the eggs and sugar until it’s blended. Add melted margarine. Mix well. Mix all the dry ingredients together and add it in to the batter. Add the grated carrots and blend it together. Put the batter in to the muffin cups and put it in the oven (200 Celsius) for about 40 minutes. Make the topping by whipping all the ingredients together. Crust the muffins and put decoration of your choice.
Enjoy!
7
W F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
BT
Good bread, good living.
A range of gluten-free breads from Sch채r, the master baker Baking good bread requires a number of things: research and innovation, lots of passion and commitment, over 30 years of experience and last but not least, top quality ingredients. This is the recipe for success which has made Sch채r the market leader for gluten-free food in Europe with a wide range of breads on offer.
www.schaer.com
8
BT
W F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
r.
9
W F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
BT
Sweden We are looking forward to a big event, Food for Life, an annual fair with products for people with food-allergies and intolerances. It is a place where coeliacs and people with other intolerances can meet the representatives of gluten-free companies. During the fair the visitors will get to taste the products the producers bring and buy a lot of products at reduced prices. The Swedish youth board is going to arrange a breakfast for all the members of the regional boards. The breakfast will take place before the fair and will be a great opportunity to meet, talk and create collaborations between regions. On the second weekend in November we had a successful board meeting with lots of good discussions and plans for the future. We were also accompanied by our election committee which will help us find new delegates for next year’s youth board. During the weekend we also made a 3-course dinner in order to test and photograph the recipes that will be sent to CYE as be a part of this year’s annual project, the cookbook. If you are curious about other activities of the Swedish youth board follow us on Instagram @SCUF_styrelsen. We will keep you updated about current events and happenings, gluten-free recipes, tricks tips. // The National Board of the Swedish coeliac Youth Society
10
Simit Recipe For A Turkish Delicacy
Camden Food
Every one who has ever visited Camden Lock in London knows that the best part is the food marIngredients: ket. The samples offered by the 1 cup of sesame seeds stallholders, including wonderful 3 cups of Augason Farms Glufoods from all over the world, can ten-free French bread mix be tempting even for the strict400 grams of tapioca starch est dieter. For a coeliac, however, (14 oz) this part of Camden was not so Lukewarm water much of a paradise. The high risk 2 tablespoons of yeast of cross contamination in combiMolasses nation with dishonest stallholders, pretending that their food was Procedure: gluten free, limited me to bringing Preheat oven it 375 degrees F. a packed lunch or eat at a pre-arranged chain restaurant. RegardToast the sesame on the pan or less, Camden is a place that I love. oven, be careful not to burn it. Mix the French Bread Mix, tapioca Its indescribable heartbeat is incomparable to any other place in starch, and the lukewarm water the world, and therefore, I would together. never have been able to stay Cut the dough into pieces. Roll the individual pieces out into a away. strip. Great food options - but Fold the strip over. Twist the two pieces together. nothing for coeliacs? No! DisPinch the dough in the end to at- covering the hidden gem(s) tach them together. Returning earlier this summer to Brush on the molasses, and dunk explore these ever-changing marthe dough into the sesame seeds. kets I noticed an area of the Lock Let it rise ½ an hour to 40 minutes. that I hadn’t yet discovered. LoPut it into the oven. cated just outside the main food Bake until they are crispy on - the area were two stalls that, as a coeoutside. liac, have changed my life forever! Enjoy!!! Conveniently located right oppoSpecial thanks to my dad for site each other across a narrow helping out! passage were Honest Burger and Cookies and Scream. One place Sema Dibooglu offering main course and the other dessert, right next to each other, providing the best food I have eaten as a coeliac.
BT
was cooked perfectly and tasted phenomenal, and the experience of a delicious, quick and easy meal was amplified by the lack of cutlery served with the meal, an inconvenience that actually made the meal more fun! A burger and chips does not sound like the usual meal for a coeliac, but it is certainly one I will be returning to!
burgers were made from steak mince (with seasoning of course), and that gluten free burger buns could be substituted in. The usual warning of cross contamination stands, but this is forgiven when the food reaches your table. Served medium-rare in one of the best gluten-free buns I have ever tasted, along with chips on the side, Honest Burger raises the standard for gluten-free fast food. The burger itself was cooked perfectly and tasted phenomenal, and the experience of a delicious, quick and easy meal was amplified by When first glancing at the lack of cutlery served Honest Burger, you would with the meal, an inconbe forgiven for thinking venience that actually that this small restaurant made the meal more fun! should be avoided at all costs for those wishing to eat gluten-free, a burger bar in the middle of Camden does not exactly scream risk-free. However, studying the menu revealed that all their beef
A burger and chips does not sound like the usual meal for a coeliac, but it is certainly one I will be returning to! Finding reasonably priced, gluten free food that I actually enjoyed was not something I expected during this particular visit to Camden. Being a confident coeliac in everyday life, I am not afraid to try eating at new places but Honest Burger and Cookies and Scream made me realise that finding delicious gluten free food on the go does not have to be a struggle and I will certainly be revisiting both establishments in the near future! Charlotte Morris, UK
11
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
When first glancing at Honest Burger, you would be forgiven for thinking that this small restaurant should be avoided at all costs for those wishing to eat gluten-free, a burger bar in the middle of Camden does not exactly scream risk-free. However, studying the menu revealed that all their beef burgers were made from steak mince (with seasoning of course), and that gluten free burger buns could be substituted in. The usual warning of cross contamination stands, but this is forgiven when the food reaches your table. Served medium-rare in one of the best gluten-free buns I have ever tasted, along with chips on the side, Honest Burger raises the standard for gluten-free fast food. The burger itself
W
Market - A Paradise For Coeliacs
W
BT
Traveling The World Without Gluten
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
Gluten-free around the world!
The first thing “If you want something you’ve never had, you must we did was be willing to do something you’ve never done’.“ try to find By Thomas Jefferson information about Singapore, Malaysia, Indoglunesia, Thailand, Laos, Vietnam, Cambodia, Myanmar, ten-free Sri Lanka, Philippines, New travelling Zealand, Australia, Colombia in Asia. There was literaland Ecuador – and I contin- ly nothing. Sometimes I felt frustrated and ue travelling. I might be the thought there was no way I could travel around the world and stay gluten-free. But, as Thomas Jefferson first coeliac embarking on a trip around the world, but if I can do it, I won’t be the last one – I hope many said, ‘If you want something you’ve never had, you must be willing to do something you’ve never done’. other coeliacs will beat the wheat on a world trip. Even though I had been dreaming about travelling the world all my life, I followed the traditional path The basics of gluten-free living on the go for a long time – school, university, work. Then I was When we were in Malaysia, I finished my last loaf of diagnosed with coeliac Disease and felt like I would gluten-free bread I had brought from Spain – and be stuck in Malaga, Spain for all my life. This diagno- then I finally discovered the key to gluten-free travsis has been both the best and the most complicated elling in any country around the world. Stick to the thing in my life. My first thoughts were “I can never local cuisine, be simple, don’t have high expectations, go out to eat any more; there is no way I can eat in and remember restaurants.” Of course I was wrong, but when I start- that you only need ed my gluten-free life it was quite frustrating because some proteins, coeliac Disease wasn’t that common in Spain around fats, carbs, and 2008. I realised that the most important thing was to plenty of fruit and raise awareness for coeliac disease. veg to live. You can get those all over the world, Making the dream come true and I never went Five years later, in 2013, my dream was about to come true. Together with Mar, my partner, I decided completely hungry. I have developed a set of rules I follow, especially to quit my job and leave the nest. I wanted to break when it comes to how my food is being prepared. I the established system, the gluten chains and learn usually go into the kitchen and show what I can and what the world cannot eat. By now I can even communicate quite had to teach me. well when there is no shared language. As I travel on Our family and a budget, I eat in cheap places, with tiny street venfriends were very dors. That is not always easy, but the feeling of having supportive and we beaten the wheat every time I get my meal is totally got a cheap flight worth it. to Singapore in May 2013.
12
And onwards to South America
From Australia and New Zealand we crossed the Pacific and started a new part of our journey in South America. Gluten-free is as unknown here as it is in Asia, but I can communicate with everyone in Spanish, which makes things a lot easier. We will spend Christmas overseas, too. We will miss our families, but we will also make amazing experiences and enjoy great views, new places, and all the wonders the world has to offer. The key to surviving without gluten in any place you want to go is experience, developing your own rules, and excitement about all the new things you will learn.
Follow my worldwide gluten-free trip www.unceliacoporelmundo.com www.facebookcom/unceliacoporelmundo Twitter @celiacomundo Juan Ayala, Spain
More than a gluten-free or a Paleo trend
Those who are not adept in our flour-free world or do not follow the increasingly fashionable Paleo trends, might not be familiar with these precious milling products. As a coeliac I initially used them as a necessity; however lately, I have started to thoroughly enjoy working with them. Sometimes I just play and try new recipes until I am completely satisfied with my creation. When I am able to prepare cakes from just nuts or newly discovered ancient, alternative cereals and other crops’ flour, there is no standing still. This habit of mine goes beyond the production and consumption of the increasingly popular Macaroon, as it is not the only sweet that can be made of almond flour. In an average kitchen nuts serve mostly for flavouring and wheat flour serves as the basis for cakes. This is not exactly healthy for non-gluten intolerant people either.
The excitement of discovering something new
Finding alternative recipes on the internet or special solutions in recipe books is really exciting. With increasing courage I use these new ingredients and combine them to mine and my friends’ tastes. I indulge in the feeling of experimenting with new and fresh pastries, mixing some nuts with coconut, buckwheat or amaranth. To flavour and decorate cookies I love fresh fruit, and homemade jams made of several fruits combined to create even healthier desserts. I put xylitol instead of sugar in baked goods, margarine instead of butter, and I am choosing coconut oil over olive oil.
13
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
After ten months in Asia we went on to New Zealand and Australia – a gluten-free paradise! The gluten-free diet is absolutely normal and gluten-free products are not as expensive as they are in Europe.
Almond, hazel, coco, chestnut, walnut, poppy, millet, amaranth and buckwheat. These milling products and their flours serve as alternative bases for my cakes. When many people hear these ingredients they probably shake their heads, wondering what these cookies might be like. In one word: delicious. In more words: spick-and-span, healthy, exciting and really beautiful.
W
Next stops: New Zealand and Australia
BT
A Curious Coeliac
W F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
BT My friends and family love these healthy pastries, which makes preparing them an even greater pleasure. But I am not done once the cake or cookies are ready – I love arranging them for pictures to share and remember the results.
From an idea to beautiful pictures
Three things combine in my new
hobby – my coeliac Disease, my enthusiasm for innovation with new, unusual flours, and my love of photography. I take great pleasure in developing new recipes, baking cakes or cookies, and taking pic-
awareness are more exciting for me. I really hope that these unconventional, healthy, gluten-free cakes will catch the attention of non-coeliac, lovers of healthy food too.
tures later. Of course, I am happy to Fazaka Réka cook and prepare other dishes; in fact, I do use the classic gluten-free flours, but innovation and wider
Eating Out As A Coeliac I’ve been gluten-free since I was 6 months old and I have a lot of experience when it comes to visiting restaurants and eating the school lunch. I even got to hear a lot of mean comments and had to deal with being neglected by friends when it comes to food. All those stories could fill a book, but I’ll keep it short. There is one story that I do want to tell you, about my visit to the café “Vurma” in Stockholm. The café has a lot of different salads to choose between. There is pasta, green salad, bulgur or quinoa. I chose quinoa as a naturally gluten-free basis and made it very clear that I could not have any bread, because I am gluten-free. The waitress was very friendly and offered me gluten-free bread,
14
which I was happy to take – es. such a nice experience! But when she actually brought the salad, there were two slices of bread on top, one gluten-free, the other gluten containing. I had to ask her to bring me a completely new salad because this would make me sick, and she was quite embarrassed. She brought me a new salad after a few minutes, now with gluten-free bread only on top, but I was still disappointed And (2) recommend places that – staff in gastronomy have to know deal well with our gluten-free to about intolerances and allergies. other coeliacs so they see that what they are doing is useful for There are two things we as coeliacs them. This will help us continuouscan do: (1) if you go somewhere ly improve the situation for coelinew, talk to the staff and explain acs all over Europe. to them what coeliac is and how it works, and that cross-contamina- Malin Mickelsson tion can have serious consequenc-
BT
soaked bread, as it tastes, smells and looks like a vegetable smoothie.
Gluten-free living is good for you
For me, everyTaking the first steps thing has turned The beginning was scary and difficult for me, though. out well. I have When we went on trips, to the beach or to visit converted my friends, I started panicking. What and where could whole family to I eat? Would I starve? Of course not. I made sure to a healthy lifestyle. Instead of thickening with wheat have something with me, and I learned that I could flour we sprinkle our food with rice flour, and we no find a salad anywhere. One surprising and funny longer fry meat in breadcrumbs, but instead roast, thing is how badly I tolerate alcohol now – even a simmer or bake it. I eat less pasta, and the small tiny glass of wine can make me tipsy. Fun times! amounts I eat are made out of rice or maize (which Today I only laugh at my initial troubles and conis also cheaper than the gluten-free products). Also, I cerns – I feel strong as heck! The saying is true: “What bake all desserts with almond flour. Gluten-free living doesn’t kill me just makes me stronger”. My taste in is so much healthier for all of us :) food has completely changed; I have turned into a ‘Salad Bunny’, even though I still consume a lot Írisz Módos of meat and cheese. I can’t imagine eating these pre-packaged bits of food any more with all those preservatives in them. Gluten-free living is so much healthier overall!
Raise awareness and ask the right questions
What I would like to see for coeliacs is a campaign to inform cooks in all the restaurants in my country about the basics of gluten-free cooking: don’t sprinkle meat with beer, don’t pour soy sauce over salad. We also need to learn to ask the right questions – once an Austrian chef, when asked whether the soup contained flour, burst out “But this is cream soup!” but then served it with cheese balls in breadcrumbs. And we need to know about special recipes – I would have never thought that Spanish Gazpacho contains
15
F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U
I have only been diagnosed with coeliac disease since the age of 38 and feel quite lucky. Even though my father and half-siblings were already on gluten-free diet, not even my doctors thought I might be coeliac. After a long time with stomach problems I was completely frustrated and simply decided to start living on a gluten-free diet. Luckily, that was quite easy because my family already knew everything about gluten-free living.
W
Gluten-Free Life: Challenging & Rewarding