ISSUE 5 SUMMER 2012 www.dsglutenfree.co.uk
Latest news
New products and our fantastic new online shop
The Dr. Schär Family
Learn about DS-gluten free’s parent company
Gluten Sensitivity Fact or Fiction
BBQ season
Great recipes for the garden grill
True life story
Get to grips with award winning Judo chef Michael McCamley
Contents 12-13
True life stories
Award winning chef Michael McCamley throws gluten out of the kitchen
04-05 News & reviews
06-09
BBQ season arrives Four great gluten free recipes to enjoy in the garden
All the latest gluten and wheat free updates
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Gluten sensitivity Fact or fiction?
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One big happy family Information on the Dr. Schär group
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27th October
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3rd November
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m-2.30pm Fayre, 10.30a , Penrith Food dhills, Penrith ery Centre, Re ov sc Di ed eg Rh 11 0DA Cumbria , CA
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NEWS & reviews
NEWS & reviews
DS-gluten free launches online shop! DS-gluten free is delighted to announce the launch of our online shop (www.dsglutenfree.co.uk/onlineshop). Our shop includes a number of your favourites, including bread, pizza bases, savoury snacks, pasta and cereal. What’s more, you can also purchase sweet biscuits, crackers and award winning pretzels from our sister brand, TRUfree.
Bontà d’Italia Margherita More savoury Highly Commended at snacks in the Free From Awards We were delighted to discover that our Bontà d’Italia Margherita Pizza was highly commended at the Foods Matters Free From Awards. Judges comments were ‘No thin gf pizzas on the market at all so this one is rather a breakthrough – the crust even tastes wood fired!’ The Bontà D’Italia Margherita Pizza is available to buy from Asda.
Glutafin products now available in Holland & Barrett! DS-gluten free Frozen back into stores! Great news for loyal DS frozen customers. A number of our products are now available in Tesco including our NEW Salami Pizza. This delicious stone baked pizza is from the same family as our Bontá d’Italia Margherita Pizza. The pizza has an ultra thin crust and is made in Italy. Oozing with gooey mozzarella and topped with salami, this pizza is perfect for Saturday nights in! Also available to buy in Tesco are the DS-gluten free Chicken and Mushroom Pies, Cornish Slices, Lasagne and Shortcrust Pastry.
If you’ve been struggling to get your Glutafin products on prescription, we have the answer! Holland & Barrett are now stocking a wide range of bread, rolls, crackers and biscuits from our sister brand, Glutafin. Available in 600 stores nationwide or online at www.hollandandbarrett.com, all your delicious Glutafin favourites can now stay on the menu!
For lovers of savoury snacking, Waitrose have extended their range. DS-gluten free Breadsticks and TRUfree Pretzels are now available. DS-gluten free Breadsticks are made in Italy, perfect for a pre dinner snack. They are also available in Asda and Sainsbury’s. TRUfree Pretzls are great for snacking on the go, you can also buy them from Asda, Sainsbury’s and Tesco.
NEW! Fresher for Longer loaves in A new innovation in gluten free bread has hit the shelves in Morrisons! DS-gluten free Fresher for Longer gluten free bread offers the quality of a fresh bread with the convenience of a store cupboard loaf. This soft, tasty bread comes in white and fibre varieties and has been made using millet, quinoa and sourdough, delivering a high nutritional value, including high in fibre. The bread has a 40 day shelflife, making it more convenient than fresh bread, which may often only have a few days life remaining when purchased instore.
DS-gluten free has launched a special offer for new registrations where you can try one of our products for free! Registrants simply complete their details on our website, print a certificate, buy the product instore and then return the certificate and receipt in the post to us – we will then reimburse the cost of the product! As a special offer to loyal Discover customers, we’d like to extend this offer to you. Simply visit www.dsglutenfree. co.uk/Discover and complete the form to qualify. For full terms and conditions visit the DS-gluten free website.
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Celeb spotting! Did you know...? Victoria Beckham follows a wheat free diet issue 5 summer
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BBQ Season Arrives! Summer time is finally here! We’re hoping for a long, hot, summer this year (surely we deserve one by now), so in anticipation, we have put together a tasty selection of BBQ recipes, all gluten and wheat free of course! All meals need a perfect pudding and we think a delectable ice-cream sundae from our sister brand TRUfree hits the spot every time - enjoy!
Lamb Burgers with Mint and Redcurrent Jelly Lamb is one of the most flavoursome meats when cooked on the BBQ. We’ve combined it with redcurrant jelly to add a touch of sweetness. These burgers are great served on a DS-gluten free White or Brown Ciabatta Roll. Prep: 15 min
Cook: 16-20 min
Serves: 6
Ingredients • 1 slice of DS-gluten free Fresher for Longer Fibre Loaf, made into breadcrumbs • 500g Minced Lamb • 1 Garlic Clove, finely chopped • 1 Small Red Onion, finely chopped • 4 tbsp Fresh Mint • 2tsp Redcurrant Jelly • 1 tbsp Tomato Puree • 1 Small Egg or 1/2 large egg, beaten • Cracked Black Pepper • Sea Salt Cucumber Raita • 2tbsp Fresh Mint, chopped • 5cm Cucumber, diced • 150ml Natural Yogurt • Cracked Black Pepper
Hot Dogs with Sweet Chilli Onions A delicious recipe for gluten free hot dogs, the mix of sweet and spicy flavours makes these the perfect finger food with a difference! Prep: 15 min
Cook: 15 min
Serves: 2
Ingredients • • • • • •
1 DS-gluten free Baguette, refreshed, cut in half and split open lengthwise 4 Gluten Free Sausages 1 tbsp Maple Syrup or Honey 2 tsp Olive Oil 1 Medium Red Onion, peeled and thinly sliced 3 tbsp Sweet Chilli Dipping Sauce, gluten free
Method 1. Brush the sausages with the maple syrup and place on the BBQ and cook for 12-15 minutes, turning occasionally. 2. Meanwhile make the sweet chilli onions: Heat the oil in a medium frying pan over a moderate heat, add the sliced onion and cook for 10 minutes until softened. 3. Stir through the sweet chilli sauce and heat for a further minute. 4. Slice the cooked sausages diagonally into 2, place in the baguette and drizzle over the sweet chilli onions to serve.
Method 1. Place the breadcrumbs, mince, onion, garlic and mint into a bowl and mix well. Add the redcurrant jelly, tomato puree, egg and seasoning. Bind together with a fork. 2. Shape into 6 burgers, either in a burger press or by pressing firmly into balls and flattening by hand. 3. To cook, either place on a heated greased griddle pan or on the BBQ for 8-10 minutes on each side or until completely cooked through. 4. To make the Cucumber Raita: Combine the yogurt, mint and cucumber. Turn into a serving dish and top with cracked black pepper to serve. 5. Serve the burger topped with the Raita dressing in a DS-gluten free White or Brown Ciabatta Roll.
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Courgette, Asparagus and Chestnut Mushroom Burgers A delicious alternative, packed with lots of tasty vegetables. Serve with a yogurt and mint dressing, a DS-gluten free toasted Brown Ciabatta Roll and lots of salad. Prep: 15 min
Cook: approx. 10-12 min
Makes 6 burgers
Ingredients • • • • • • • • • •
2 - 3 slices of DS-gluten free Fresher for Longer Loaf, made into breadcrumbs 300g Courgettes, trimmed 100g Asparagus, hard ends removed 100g Baby Chestnut Mushrooms 1 tbsp Olive Oil 3 tbsp fresh Parsley, chopped 2 tsp Dijon Mustard (Gluten Free) 1 Small Egg or 1/2 Large Egg, beaten Sea Salt and Cracked Black Pepper 25g Cornflour
Method 1. Chop the baby chestnut mushrooms into small pieces and chop the asparagus spears into small rings.
2. Heat the olive oil in a frying pan, add the chopped mushrooms and asparagus. Fry over a medium heat for 2-3 minutes until they are slightly softened. Place into a large bowl. 3. Grate the courgettes onto a chopping board, dab with kitchen paper to remove excess moisture. Add to the fried vegetables in the bowl along with the breadcrumbs, chopped parsley and Dijon mustard. Combine together with the beaten egg and season. 4. Shape the mixture into 6 burgers and dust with cornflour. 5. BBQ for 5-6 minutes on each side, carefully turning them once, cook until golden brown and ensure they are piping hot.
Chocolate and Strawberry Ice Cream Sundae This wonderful gluten free dessert is really impressive but simple to make. Flavours can be varied from the jelly to the icecream but the gluten free chocolate finger has to be stylishly placed sticking out of the cream like a 99. Prep: 15 min
Chill time: 2 hours for jelly
Serves: 2
Ingredients Super sides! No BBQ is complete without some delicious side dishes. Our favourite gluten free sides include: • Jacket potatoes done on the BBQ for a smoky flavour with lashings of butter and sour cream. • A crisp green salad with a zingy vinaigrette to complement the meat. • Gluten free pasta salad, check out the DS-gluten free website (www.dsglutenfree.co.uk) for our delicious recipe for avacado and pine nut pasta salad. Remember to check the label of all dressings or shop bought accompaniments.
• • • • • • •
3 TRUfree Milk Chocolate Nobbles, broken 2 TRUfree Chocolate Fingers ½ x 135g pack Strawberry Jelly 125g Fresh Strawberries, hulled and cut in half if too large 200ml/4 scoops Gluten Free Vanilla Ice-cream 100ml Double Cream, whipped 4 tbsp Gluten Free Chocolate Sauce
Method 1. Make the jelly following the pack instructions, then pour into a shallow baking dish and refrigerate for 2 hours. 2. Once the jelly is set, break up with a round bladed knife. Take two tall sundae glasses and place in some chopped jelly and a few of the strawberries. 3. Pour some chocolate sauce over the strawberries and top with 2 scoops of ice cream. Then sprinkle with some broken Chocolate Nobble biscuits. 4. Finally, top each glass with swirls of cream or have fun piping it. Sprinkle over the remaining broken Chocolate Nobble biscuits, drizzle on a little more chocolate sauce and place the chocolate finger sticking out of the top.
There are lots more delicious recipes on the DS-gluten free website, visit www.dsglutenfree.co.uk or call our friendly Careline on 0800 954 1981 for lots more suggestions!
Send us your BBQ pictures! Send us your BBQ pictures for the chance to win a hamper of gluten free goodies. We have 3 hampers to give away. Simply email info@dsglutenfree.co.uk or post your pictures to Discover BBQ competition, Dr. Schär UK, Units 1-2 Station Court, 442 Stockport Road, Warrington WA4 2GW. Closing date 30th September 2012, winners will be notified by 31st October 2012.
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Gluten sensitivity -
fact or fiction? Gluten sensitivity is a condition which is gaining recognition from medical experts across the globe, but with recent reports of celebrities endorsing gluten free diets, there is a danger that gluten sensitivity could be misunderstood by many as another fad diet or celebrity trend. Miley Cyrus recently tweeted about how a gluten free diet was helping her lose weight and helping her complexion. She claimed she has a “gluten allergy“. In fact, until recently, the only recognised gluten related conditions with a clear diagnostic pathway e.g. your doctor has clear guidance on how to diagnose them, were coeliac disease and wheat allergy. However, many people who had been checked for these conditions and had them excluded were continuing to suffer from symptoms such as bloating, abdominal pain, headaches, diarrhoea and exhaustion. After trialling a gluten free diet, some people found that their symptoms improved as a result. Now, research by experts is starting to back up their reports. Recently, a group of global gastroenterology experts met to discuss this group of patients and to define this condition, gluten sensitivity.
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Gluten sensitivity could potentially affect they replace their meals with gluten free many more people than coeliac disease equivalents, in the same way a person and many people may not be aware that with coeliac disease would. the symptoms they are experiencing (such as bloating, abdominal pain For more information on and diarrhoea) could be due to gluten sensitivity. In order to diagnose gluten gluten sensitivity visit sensitivity, people should first visit their www.glutensensitive.co.uk doctor to exclude coeliac disease, wheat allergy or any other conditions. Gluten sensitivity can then be managed by following a gluten free diet. If you have any questions about gluten sensitivity, please contact Although the subject of gluten us either by calling our friendly sensitivity still needs further research Careline on: in order to understand the long term effects, including whether it is a lifelong condition such as coeliac disease, medical experts are keen to differentiate it from the fad diet trends of the moment. People who suffer with gluten sensitivity do not exclude gluten as a food group as some fad dieters,
freephone 0800 954 1981 or email us:
info@dsglutenfree.co.uk /DSglutenfree /DSglutenfree
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Michael McCamley is a diagnosed coeliac who was named Coeliac UK’s Gluten Free Chef of the Year in 2011. He is married with two children and lives in Newry, Northern Ireland. His youngest child, who is also called Michael, has recently been tested for coeliac disease.
So Michael Junior is being tested for coeliac disease now also? Yes, that’s right. The whole family follow a gluten free diet at home* but he had been eating gluten at school and getting sick. He was tested eight months ago but the test came back negative, I would be surprised if it comes back negative again this time. When were you diagnosed? I was diagnosed when I lived in Australia in 1998. I was working as a chef in Sydney at the time. I had been experiencing symptoms for a while but I put it down to working long hours, eating the wrong types of foods or having a few too many beers! One day, I had been working for around 6-7 hours without eating and I started shaking and collapsed. I thought I might be diabetic so I visited the doctor. I was really lucky, the diagnosis only took
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a couple of days, I visited the hospital for the biopsy one day and received my diagnosis the next. The doctor said I had “Irish disease” (due to the increased prevalence of coeliac disease in Ireland).
allergies. It was a massive learning curve for me, I had to adapt my skills to learn how to cook gluten free food. I learnt a lot about cross contamination which is vital when you’re catering for people with allergies. The first year or so was So how did you find the first year or so difficult, because when new ingredients after diagnosis? or foods came in to the restaurant I It was very difficult. I wasn’t clued up, would taste them without realising that at first I thought I was going to have to they contained gluten and get ill. give up my career as a chef as I taste everything that I make and most of Did you have any other slips? the things contained gluten. It was a I did have a couple in the early years but nightmare at first, I had to change my that was before I fully understood what whole life. effect consuming gluten can have on you. After I learned about the possibility How did you overcome the challenges? of developing long-term health I told the company I was working for at complications associated with coeliac the time and they were sympathetic. disease, I never strayed from a gluten free There was growing awareness of a gluten diet again. free diet in Australia so they let me specialise in gluten free and other food
Can you tell us a bit more about your cookery school? I set up the cookery school to help people learn to perfect their gluten free cooking skills. People I’ve spoken to have said that it’s a challenge when you’re first diagnosed to learn how to cook gluten free food, whether that’s perfecting a loaf of bread, a cake or cooking great gluten free pasta. I visit regional areas to educate local coeliac groups on their cooking skills. You were named Coeliac UK’s Gluten Free Chef of the Year in 2011, how has that changed your life? I entered the competition to raise awareness of the condition rather than to raise my own profile. I think it is important to try and make the public more aware of coeliac disease, especially the challenge coeliacs have when they eat out. It’s frustrating if you go for a meal and pay a lot of money only to come home and be sick if the staff don’t have the necessary awareness of cross contamination. I’ve worked in many kitchens over the years and I can appreciate how difficult it is to handle gluten free food so I feel it’s important to educate chefs in catering colleges so that they understand gluten free cooking at the beginning of their career.
As well as your career as a chef, you’ve also competed internationally in Judo? Yes, that’s right. I’ve been practising judo for over 20 years, I’ve competed in The World Championship Masters, The British Masters, the Commonwealth and the European Championships. At the recent Commonwealth Judo championships in Cardiff, I was awarded a bronze medal. Has being a diagnosed coeliac ever affected your judo? No, I’ve found the diet very good for judo. I would say that with any diet, it’s just making sure that it is balanced and healthy.
labelling laws have made a massive difference which makes my shopping a lot easier. Do you do a lot of cooking from scratch? Yes, I tend to keep my diet as natural as possible without using too many processed foods. I also know when I cook something from scratch that there is no danger of cross contamination. *It is very important to continue on a glutencontaining diet prior to having any tests for coeliac disease in order to ensure an accurate result. If you have already excluded gluten from your diet but have not been tested for coeliac disease, seek advice from a healthcare professional.
How do you get gluten free products? I obtain some gluten free products on prescription. I use Glutafin products mainly including their bread, pasta, biscuits and flour. I find I get better results from baking with the Glutafin Multipurpose Flour Mix. I also do some shopping in the supermarkets to top up. I used to find it a very frustrating experience, it would take me double the amount of time as anyone else as I’d need to read the labels for everything before I bought it. You can also get caught out with things you don’t expect to contain gluten such as ice-cream and banana milkshake. I’ve found the new DS-gluten free would like to thank Michael for taking the time to share his story. Michael is the chef for sister brand, Glutafin’s Love Food club, an exclusive club for diagnosed coeliacs which includes recipe videos from Michael, advice, event priority tickets, samples, quizzes and competitions. To sign up, visit www.glutafin.co.uk Michael’s book “Gluten Free Baking” will be available from Amazon and all good bookshops from October of this year.
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One big happy family! The DS-gluten free brand is part of the group, we wanted to
About Dr. Schär Dr. Schär are a European manufacturer of gluten free foods, with over 30 years experience in providing safe, great quality foods for people with special dietary needs. Dr. Schär’s headoffice is in the picturesque region of South Tyrol in Northern Italy. Dr. Schär was founded in 1922 by Anton Schär. Initially, the company focused on making products for children, which included a gluten free range. Over the years, the business developed into a speciality gluten free manufacturer, since 1981, gluten free products have been the primary focus. The company have products available across Europe, the US and the UK under different brands. They employ approximately 500 people worldwide.
explain a little more about
Dr. Schär in the UK
Dr. Schär and the rest of
Since 2002, DS-gluten free have been part of the Dr. Schär group, which means we have benefited from their expertise and innovation in gluten free products.
our family of brands in the UK
In 2006, Dr. Schär acquired the Glutafin and TRUfree brands, meaning that our family grew once again! DS-gluten free and TRUfree provide great tasting products in supermarkets, whilst Glutafin provides products for healthcare. DS-gluten free is also available in Italy and some of the products available in the UK can also be bought in Italy.
What does being part of the Dr. Schär group mean? Dr. Schär are the largest manufacturer of gluten free foods in the world. They have dedicated gluten free factories, expertise in developing innovative, tasty foods and high standards for quality.
High quality, safe products The ingredients we use in our products are carefully selected to ensure that no cross contamination is present. In our dedicated gluten free factories, we have adopted rigourous procedures to ensure that our products remain gluten free. Once our products arrive in the UK, our due diligence continues, as we test batches of our products in our dedicated in house laboratory to ensure that no cross contamination has taken place.
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Nutritionally balanced, innovative foods The research and development team at Dr. Schär aim to use high quality ingredients which give our customers a well balanced diet. For example, our new Fresher for Longer loaves use quinoa, millet and sourdough, innovative ingredients which have a high nutritional value. Working alongside our teams in the UK, Dr. Schär’s research and development is focused on meeting our customer’s needs. In the last year, we have successfully launched new products including our Bontá d’Italia Margherita Pizza which was highly commended at this year’s Foods Matters Free From Awards.
Expertise and support We understand how difficult it is for people newly diagnosed with coeliac disease and the continuous support required for managing the condition long term. As an international company, we strive to provide the most up to date information about new developments in the condition to our customers along with providing a network of support which includes our team of dietitians, cookery experts and our customer careline who are on hand to answer any difficult questions. We also work alongside leading experts in the field to understand the latest developments in gluten related disorders in order to progress the scientific research required to better understand the gluten free diet.
To find out more about the Dr. Schär group, please visit www.drschaer.com. For more information about our sister brands TRUfree and Glutafin, visit their websites www.trufree.co.uk and www.glutafin.co.uk
If you have any questions about this article, please don’t hesitate to contact us either by calling our friendly Careline on:
freephone 0800 954 1981 or email us:
info@dsglutenfree.co.uk
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