BTW Christmas Edition

t a e h w e h t t n a o i e t i d B E s a m t s i r Ch

2 Editorial 3 Coeliac UK 4 YC News Pills December 4 Husarenkrapfen 5 Gluten-free Christmas 6 Gluten-free Christmas 7 Vanillekipferl 8 The Celiac Hamster goes on a trip 8 Celiac Hamster’s Pasta Recepie 10 Zimtpitte 11 Christmas Cartoon 11 Vanillekipferl

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Content

Imprint

Editorial Dear readers, Once again we are all very proud to present the special Christmas edition of “beat the wheat”.

Tannenbaum mit Kugeln In this ChristMaik Meid mas issue you will find delicious recipes, a Christmas story and many more interesting articles.

As an editorial board we would like to thank everyone who had contributed to this issue in any way and especially our readers. As this is the last issue of this year, please stay tuned for the next issues of the bulletin for XMas Balls - kotsoz year 2014.

Furthermore, we would like to wish you all to have a very happy gluten free Christmas with your friends and families and a prosperous and productive new year.

Manuel Engesthal (Austria), Christia Simillidou (Cyprus), Marvin Müller (Germany)

On the cover: cookies by Thomas Gigold Editors: Manuel Engelsthal (Austria) and Christia Similidou (Cyprus) Graphic designer: Marvin Müller (Germany) Beat the Wheat is published quarterly by: Coeliac Youth of Europe (Youth Committee 2012-14: Mirjam Eiswirth, Giacomo Porzio, Lana Pavkov) For more information visit www.cyeweb.eu

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Christmas tree - Mitch Rue

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The aim of the Coeliac UK Youth Group is to support young people with Coeliac Disease and give helpful advice on the concerns of younger members. For example, how to cope with Coeliac Disease when moving away from home, top tips for explaining Coeliac Disease to new university friends or colleagues or simply which restaurants have the best gluten-free menus.

Christmas decorations - Coeliac UK

A little bit about us

The Youth Group Committee is made up of 16 people, all passionate about helping younger members to live a better life with Coeliac Disease. Committee members have many different backgrounds, some being diagnosed at a very

early age, to those who have only recently been diagnosed.

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Coeliac UK launches its very first Youth Group

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Coeliac UK The Coeliac UK Youth Group visit Birmingham

On a crisp weekend towards the end of November, the Youth Committee Group ran their very members at the Christm first city break in Biras Marketmingham. This break Coeliac UK On was designed to allow young peo- Sunday, it was time ple with Coeliac Disease to meet to check out of the hostel and each other and share their experi- say our goodbyes after a fantastic ences, all without having to worry break. A few of us spent the rest of about cross contamination and the day exploring the Birmingham where would serve gluten-free Christmas market, where we even food! managed to find some gluten-free On arrival to the lovely city centre delights! A wonderful weekend – hostel, “Hatter’s”, members were and nobody got “glutened”! treated to a yummy Domino’s gluten-free pizza which was a first If you would like to find out more for some members of the group. about the Coeliac UK Youth Group, The following morning, members please visit our website or were fuelled by more gluten-free Facebook page. delights such as Udi’s and NewOr drop us an email: burn Bakehouse bread and mufcoeliacukyouth@gmail.com fins, before a fun day, filled with activities. A proper introduction to each other was followed by some team building (by making the tallest giraffe out of straws) and some updates on what was going on in the Coeliac world. In the afternoon, members ran around the streets of Birmingham finding gluten-free goodies and feeding them to the Birmingham Bull, before filling up on a lovely meal at a local Indian restaurant, “Milan”.

Exploring Birmingham Coeliac UK

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YC News Pills December 2013 The last weekend in November was a very exciting one for our CYE project-manager Giacomo and some helping hands from our last annual project, Gluten-Free Maps Europe. They visited Graz to attend the award ceremony and workshops around the European Youth Award. Giacomo had the chance to

Giacomo and Gianluca (who helped with programming) at the award ceremony in Graz

present CYE and our activities to the audience – we are spreading the word!

For 2014 there are quite a few things in the pipeline. We will kick off with an early Youth Committee meeting on the third weekend of January in Edinburgh and start planning our conference in September and the Youth Work Training. The Youth Work Training is a wonderful opportunity, especially for your new delegates, to get to know each other and learn about projects, structures and activities in other countries. 2012 it took place in Helsinki before the annual conference, and we had workshops about youth group organization, funding, and what kinds of events a youth group could possibly offer.

This year we will have a workshop on the organization of summercamps/city breaks, with more to come.

The conference will be very exciting, because we will have Youth Committee elections – Mirjam, Giacomo and Lana have been elected for the turn 2012-14, with the new turn commencing in September 2014.

And, last but not least, there is our new annual project you should keep an eye out for – the event calendar “Coeliac Events Europe”. If you know of a great event in your region, contact your national delegate and ask them to add it to the events on our website. We would love to hear from you.

Your Youth Committee Mirjam Eiswirth – General Coordinator 2012-14 Giacomo Porzio – Project Manager 2012-14 Lana Pavkov – Financial Manager 2012-14

Husarenkrapfen Ingrediens

300g gluten-free flour 100g sugar 200g butter, cut in little pieces 3 eggs zest of 1/2 lemon 100g powdered sugar 100g raspberry jam

Place the gluten-free flour, sugar, butter, egg and lemon zest in the bowl of an electric mixer. Mix it all on low speed, until well combined.

Form rolls, wrap in cling film and chill in a cool place about 1 hour.

Cut in equally big pieces and shape into little balls. Press a hole in the middle of each ball and lay on a baking sheet lined with baking paper.

Preheat the oven to 180°C. Bake for 12-14 minutes, until golden-brown.

Allow to cool on a wire rack. Sprinkle with powdered sugar. Heat the jam in a small pan. Stuff the cookies with the jam and leave to dry.

Sabrina Tratner www.glutenfrei-kreativ.de

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BT Harz-Wald - Kunstee

Today it is December 24th. I am walking in the woods, all full of snow. I have no idea how I got here, just wondering, I’m following my instinct. I’m trying to overcome my fear, so I sing Christmas carols to suppress my mind’s sinister sounds.

Semi-hope that no one can hear me, because a girl who is wandering alone in the woods on Christmas Eve singing Christmas carols, let’s face it, is not much like a normal person. On the other hand, I hope that someone will hear my voice; because I’m tired of loneliness and I’m hungry ... by the way I’m hungry, too. How the hell can I get gluten-free food in a forest? It’s getting dark, I am almost weeping in despair, but I rear my head to a chime. I turn around and suddenly a shimmering light breaks the winter night gloom. I see an angel. Do I see an angel? Is this serious, at the age of 22, I see an angel in the woods? I’ve surprised myself as well and I’m starting to think back to the recent past with fear that I sang Christmas carols completely alone in a forest. Am I crazy?

The angel tells me not to worry, help has come. She helps those who feel that they have something in their life that is not complete, and then sooner or lat-

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What a great bustle in the kitchen and now outside of it, too! Candles lit for days and we have been sipping our hot tea in the evening and smiling as we watch slushy Christmas movies. As we wrap ourselves in warm blankets on the sofa, we just stare out the windows while we admire how the snowflakes paint our yard white. The scent of cinnamon, orange, honey and apple spread through the room; at last, Christmas is here, my Gluten-free X-mas!

December is just like a miracle for me. Light garlands compensate for the early nightfall, shining in windows like tiny stars and the beautifully decorated shopping malls teem with shoppers who are looking for the smartest possible gifts for their loved ones.

No holiday celebration is complete without the Christmas market, rather a simple fair without buying gluten-free goodies. But it is Advent and however much I want I am not allowed to be angry with anyone. So at home I bake my gluten-free Kurtos Kalacs (Chimney Cake), take a thermos filled with my favourite tea and I set off for this year’s fair. I promised myself at the beginning of Advent, that there is nothing to break my mood, thus overcoming all the obstacles, I am going to munch Kurtos Kalacs and sip tea with cinnamon while wandering among the set up booths.

The kitchen has been as if a hurricane had been sweeping through it for weeks. Everywhere all kinds of gluten-free flour, cookies, cookie-cutters, pans, grease-proof paper and already completed cakes possess it. The gingerbread is done, I have prepared a little cheese-straw, too – so as not to get sweet poisoning. Linzers are in the oven, only beigli (roll of dough, filled with either poppy-seed or walnut) is missing. But I’ll do it tomorrow. I lay down on the sofa worn-out. I fall asleep with great expectations for today’s masterpieces whilst the thousand times heard tunes of Home Alone are sounding from the TV. Sometime in the middle of the night I stumble into my room half-closed eyes, and there I continue my dream where I left off in my living room...

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Gluten-free Christmas

er I will find a solution to it, which I have been lacking. She leads me to a little gingerbread house ...I back off, I will not go inside because I am a celiac and I am liable to become very emotional at the sight of a cake. At this point the angel speaks again in her tinkling voice; ”I know very well, all that you see is gluten-free”. This is my Christmas present, I can spend Christmas Eve here, and everything, the soups, meats covered in breadcrumbs, pastas, cakes and szaloncukrok (parlour candy), chocolates, all the bits and bites are gluten-free. I feel like I am in heaven, the angel says goodbye, and I do not know how to conceive it all. Initially I am wary; what if everything (what the angel said) is not gluten-free? But I find the list of ingredients on the little gingerbread house, confirming that she is not mistaken. I try everything from meats to Gingerbread and still wonder why I’m the lucky one who could enjoy this...

Suddenly, I sense a strong smell of

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Gluten-free Christmas beigli, but when I open my eyes, I’m in my bed. It was just a dream.

No wonder, the whole occurrence would be really grotesque indeed.

I run down to the kitchen, where an angel touched down, my mom takes out the last pan of bejgli that she baked for me. I jump around her neck happily and tell her about my adventurous night that I spent in the woods in a gluten-free gingerbread cottage. Meditating and laughing at it all, we still regret that such a thing does not exist in the world today...

I quickly get dressed and I head again towards the direction of the kitchen, helping out in preparing the Christmas dinner. Every year we have Fisherman’s soup and dumplings with cottage cheese on the menu; the entire family is adores these traditional delicious dishes. The Fisherman’s soup is prepared gluten-free, but the dumplings with cottage cheese are separately portioned because we have not yet won the lottery,

in order to make gluten-free pasta for an extra five people, but you never know what the future holds.

Meanwhile, Dad has been bringing the pine tree into the living room, and setting it in place. My sister, Kriszta, and I begin to decorate eagerly, first comes the light garlands, then the golden globes, and finally, smaller ornaments.

Beautiful as always. Worn-out we sit around the tree and admire the beauty, which is present only once a year. This afternoon Mother has not left thkitchen. Kriszta and I lock ourselves up in our room and wrap the gifts that we will give to our family in the evening. Dad loaded with little surprises starts off on behalf of all our friends and family to wish Merry Christmas to everyone. When holy night approaches, Kriszta and I are like hens on a hot girdle just like 15 years ago. Of course, at our age we know that the saying “it is better to give than receive” that we couldn’t understand when we were kids, is cor-

RABANADAS You'll need: eggs, sugar, milk, sliced bread and cinnamon Preparation: 1. Beat the eggs with the milk in a shallow bowl until wel l blended.

2. Dip each bread slice into the egg mixture, thoroughly coating both sides.

3. Heat oil in a pan and add the bread slices, in a single laye r, turning over once to coat both sides of the bread slices. Take them out when they're well toasted.

4. Mix sugar with cinnamon in a shallow bowl.

5. Put each bread slice into the mixture, thoroughly coating both sides.

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Rabanadas - Portoguese youth group

Portoguese youth group

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Dóra Kiss, Hungary

140g soft butter 100g sugar 1/2 vanilla pod 3 egg yolks 200g gluten-free flour 100g ground almonds 2 tablespoons sugar 5 tablespoons powdered sugar 1/2 vanilla pod

Julias Vanillekip ferl Roberto Verzo

Place the butter and sugar in the bowl of an electric mixer and cream together until fluffy (use the paddle attachment).

Slit open the vanilla pod lengthwise and scrape out the pulp Vanillekipferl - S abrina Tratner .jp g only of 1/2 vanilla bean.

Add the egg yolks slowly to the mixture.

If the mix starts curdling, just add a little bit of flour!

When everything is well combined, mix in the flour and the ground almonds at low speed. Form the dough into rolls, wrap in cling film and chill in a cool place for at least 1 hour.

Cut into pieces and form into crescents. Lay on a baking sheet lined with baking paper.

Preheat the oven to 180°C. Bake for 10-12 minutes.

The crescents should just be light-golden.

In the meantime take the remaning 1/2 vanilla pod, scrape out the pulp and mix together with the sugar and powdered sugar. Roll the crescents in the vanilla sugar while they are still very warm. Allow to cool down on a wire rack.

Sabrina Tratner www.glutenfrei-kreativ.de

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rect. We prepare the wrapped gifts, when the grandparents enter the house they are amazed and admire the decorated Christmas tree. Like every year, this year we have been preparing a Christmas show; Kriszta plays on the guitar and recites a poem while I sing and play on the flute. This gives the greatest pleasure to the people whom we love the most in the world.

We pass around the homemade gifts, and curiously look at what’s under the tree. When everyone has happily got their surprises and we talked enough, it is time to sit down for the dinner. Now comes the fine Christmas dishes, Fisherman’s soup is on the table, then the dumplings with cottage cheese, and finally, when everyone is full we overdose the pleasure with a slice of bejgli and gingerbread, as well ... you know the saying: you might as well be hanged for a sheep as for a lamb. We talk, we laugh and feel good.

At night when I lie down, I am reminded of how lucky I felt when in my dream as a gluten-free gingerbread house guest, I had the chance to taste from such a selection of delicious food that is otherwise quite difficult to get outside of my home. But the words of my angel pop into my mind; something will soon become clear to me. I haven’t been really lucky and I was not really happy at that moment as I thought. I was really happy with my family tonight. The fact that I cannot eat everything and I can hardly eat somewhere else so often embitters me. However the point is not that we might eat everything, and we can stuff our bellies everywhere. The true value is family and friends who are still with us and make our happy moments unforgettable.

With these thoughts I fell asleep, and in my dream I thanked the angel. Although our cakes were not as beautiful as in the night visions, they had love baked in them and we had a chance to celebrate together over the less fabulous, but finer gluten-free menu.

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Vanillekipferl

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Shortbread biscuits "X-mas will not be as merry without these delicious lemon flavoured biscuits."

Method Put the flour in a casserole, in the middle add the sugar, lemon zest, egg, margarine and vanilla sugar. Mix well, form a ball and put it into the fridge for an hour. Roll out the dough with a rolling pin between two lays of baking tray until 5 mm thick. Cut out with any desired cookie cutters. Lay the biscuits on a baking tin with ample space between them and bake in a preheated oven until anv. 10 minutes. Variation: This recipe can be used for cake base, too.

Ingredients • 250 gr. (9 oz.) Schär "Mix Pâtisserie" Mix C, • 125 g (4 1/2 oz) sugar, • 125 g (4 1/2 oz) margarine, • 1 package vanilla sugar, • 1 egg • grated lemon zest

The recipe for success for any dish

Schär has been providing outstanding, gluten-free flour mixes for more than 30 years.

The range of flour covers all possible uses in the kitchen. The optimum composition of the mixtures guarantees that t excellent results. Schär now presents its high-quality flour products in new packaging and with new names to make it to choose the best product for all your cooking and baking ideas.

For more information visit www.schaer.com Schär is number 1 in Europe when it comes to gluten-free living: • gluten-free guaranteed • optimum quality • huge choice of products

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• over 30 years experience • leaders in research • available throughout Europe

www.schaer.com

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they will always produce t even easier for you

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T he C eliac H amster ...

Five days before Christmas, Bubo and the Celiac Hamsters (a group of hamsters who live together in a gluten-free community) decided to take a skiing holiday in the Alps over Christmas.

They called the hotel ahead of time to make

sure that they would get gluten-free food and were told that this was not a problem. Bubo, who had joined the Celiac Hamster community only a year earlier, still remembered exactly what it had been like not to have gluten-free food, for it had

happened to him frequently before he joined the Celiac Hamsters.* Just to be sure, he, therefore, packed a bag full of corn kernels.

On the day of their departure, the Celiac Hamsters called for a taxi, so they would not have to trudge

through the cold to the station. Once at the station, the hamsters quickly boarded their train, and the journey began.

Luckily they did not have any transfers, and were able to spend their time playing cards and chess.

When they arrived in the

Celiac Hamster ’s Pasta Recepie Ingrediens (serves 4)

300 g hamster-tooth-ground cornmeal (substitute with a light gluten-free flour if you need to) 3-4 eggs a tablespoon of olive oil some ground nutmeg approximately 50 ml of cold water Knead all the ingredients into a smooth, elastic ball of dough it’s okay if it is a little sticky, but not too much. This may take a while, and you may need to add a little more flour or water. If you have a food processor, you can let it do most of the work (regular cage-dwelling hamsters that do not know how to ski won’t be much help - if you have one, just let it watch). Wrap the finished dough ball in plastic wrap and let it rest for at least 30 minutes, chilled.

Rolling out the dough is best done with a pasta machine - one that has never been touched by glu-

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ten-containing flour, of course. If you don’t have a pasta machine, take turns rolling out the dough with some friends, or it will take a very long time. Roll out the dough in portions, forming thin, even sheets of pasta dough. To make the tortellini, cut the sheets into even squares of about 8 x 8 cm (3.5 x 3.5 in) - you can use a pizza cutter or a sharp knife and a clean ruler for this.

In the center of each square, place some filling, e.g., a filling made from spinach and ricotta cheese, seasoned with salt and pepper.

Then fold one corner of the dough square over the filling so that a triangle is formed. Press down on the edges of the triangle to seal them (do not use too much filling or it will squish out at this point).

Take the two tips of the triangle at the long side and fold them onto each other, pressing them together. Then fold back the third tip

to form a classic tortellini shape.

(Hint: If you have difficulties picturing this, go to YouTube and search for “home-made tortellini” or something similar. There are lots of kind people who demonstrate in videos how to do this.) Once you have shaped all your dough into tortellini, take a big pot and bring to a boil a good amount of generously salted water. Once the water is boiling, add the tortellini a few at a time - they need to be able to float freely. They will be done when they rise to the top, after 2-3 minutes. Remove them with a slotted spoon.

Depending on the filling you chose, the tortellini will be better with a creamy or tomato-based sauce - or even plain or with some melted butter. They will, however, test best when shared with good friends, who ideally also helped making them.

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... G oes on a T rip with their special needs anymore.

The Celiac Hamsters were at a loss for words. They were far away from the nearest shop and almost everything that there was to eat at the hotel contained gluten.

Then Bubo recalled his bag of Celiac Ha mster (1) corn kernels, and - Hannah Lipow .jp both g the Celiac Hamsters decided to prepare a delicious meal for them- found in the reselves. They were given permission frigerator of the unfriendly chef.

Then it came to rolling out the to use the kitchen and began by cleaning it thoroughly. Then they dough - quite an athletic endeavor, set to work. First, they ground the because they could not even use corn to flour with their teeth. They the gluten-stained rolling pin. Instead, they took a bottle of wine, kneaded the corn flour, several eggs, and some salt and cold water placed it onto the dough patty, and then ran on it in threes, turninto a humungous ball of elastic, ing and rolling it so skillfully that shiny pasta dough. They placed the lump of dough underneath got the dough ball into the flatter and flatter and eventually refrigerator resulted in a nice, elastic sheet of so that they dough.

They cut part of this gigantic could later dough sheet into squares for the roll it out more easily tortellini. The rest of it they used to to form deli- make spaghetti, formed by hand cious tortel- (or, rather, paw) because, of course, the hotel’s pasta machine was conlini. taminated with gluten as well.

But first At last, they had produced so they promuch pasta that they were sure it duced a would last them for the whole vafilling of cation. From then on, they could spinach and ricotta finally concentrate on skiing. They started early the next day: They cheese g .jp w po Li h na an H ) (2 Celiac Hamster

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Alps, the hamsters quickly walked over to their hotel, which was conveniently located right in front of the station. They checked in and then went up to their big group room to unpack their things. Soon, it was time for dinner.

The dining room was very large, and the Celiac Hamsters were glad that they had reserved a table.

Bubo spoke with a waiter to let him know that they were the ones who had pre-ordered the gluten-free food. The chef came out with two big bowls of tiny, pretty.... wheat cakes. He proudly explained that he had baked them with lactose-free soy milk. The Celiac Hamsters were horrified. As patiently as possible, they tried to explain to the cook that they had no problem with lactose, but could not eat any wheat, ever. The cook shrugged (he seemed slightly offended) and said that he was not willing to deal

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Celiac Hamster Zimtpitte put on their gear and went on their way. For this first day they had planned a cross-country skiing trip that would lead them past several resting huts. It would take them half an hour to reach the first hut. The Celiac Hamsters had a lot of fun skiing. They took many photos that they wanted to hang in their clubhouse at home.

Having arrived at the first hut, they went in - only to find that there was nothing gluten-free available there, either ... and they had forgotten to take their own food. But they got lucky: Another hamster was resting at the hut, and he had some nuts with him that he shared with the Celiac Hamsters. While they were glad to have gotten at least a snack, the Celiac Hamsters decided to cancel the rest of their day trip and spent the rest of the day on the ski slopes near their hotel.

Skiing all day, pasta partying at night, they felt their vacation just fly by. All of a sudden, Christmas was here, and thus also the day of their departure. The Celiac Hamsters decided to leave a little earlier so that at home they could still assemble their large traditional Christmas buffet and also would have time to gobble it all up. While their hotel-kitchen-made pasta was delicious, they were getting seriously tired of it.

Even though the trip had not gone quite as planned, they had had a lot of fun. But the Celiac Hamsters were also reminded that you can never be too careful. Bubo, of course, was celebrated with a gluten-free cider toast because he had saved the holiday. * If you want to know more about that, you can read about his solo adventure in the 2012 Beat the Wheat Christmas Edition.

In memoriam of Speedy, first classroom hamster at International School of Bremen 6/2011-11/2013

Cinnamon biscuits

140 g butter 250 g sugar 2 egg yolks 250 g ground Madeln ½ lemon 1 tablespoon cinnamon 1 pinch of salt 140 g flour 2 egg whites

For sprinkling

Zimpitte - Tinner

20 g sugar 40 g almond slices

Preparation

Mix all the ingredients up to and including the flour into dough. Fold in half the egg whites. Spread to finger thickness on a well greased baking tray. Brush with the rest of the egg whites and sprinkle with sugar and almonds.

Bake

170 ° to 180 ° C for around 20 Minutes (until light Hannah Lipow, Germany brown). Still warm, cut into small squares.

Tinner, Switzerland

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Christmas Cartoon

140g soft butter 100g sugar 1/2 vanilla pod 3 egg yolks 200g gluten-free flour 100g ground almonds

2 tablespoons sugar 5 tablespoons powdered sugar 1/2 vanilla pod

Place the butter and sugar in the bowl of an electric mixer and cream together until fluffy (use the paddle attachment). Slit open the vanilla pod lengthwise and scrape out the pulp only of 1/2 vanilla bean. Add the egg yolks slowly to the mixture. If the mix starts curdling, just add a little bit of flour! When everything is well combined, mix in the flour and the ground almonds at low speed. Form the dough into rolls, wrap in cling film and chill in a cool place for at least 1 hour.

Cut into pieces and form into crescents. Lay on a baking sheet lined with baking paper.

Preheat the oven to 180째C. Bake for 10-12 minutes. The crescents should just be light-golden.

In the meantime take the remaning 1/2 vanilla pod, scrape out the pulp and mix together with the sugar and powdered sugar. Roll the crescents in the vanilla sugar while they are still very warm. Allow to cool down on a wire rack.

Sabrina Tratner - www.glutenfrei-kreativ.de

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Vanillekipferl