Discover winter 2012

ISSUE 6 WINTER 2012 www.dsglutenfree.co.uk

News & reviews All the latest gluten and wheat free updates

Lunch time inspiration Nutritious recipes for you to try!

Gluten free living Are you getting the right nutrients?

TGI Friday’s Restaurant review

True life stories Student Morwenna Exton on her dissertation ‘fast food for coeliacs’

Contents

12-13

True life story

Meet 22 year old student Morwenna Exton

04-05 News & reviews All the latest gluten and wheat free updates

06-07

Gluten free living Which foods, how much and why!

14

Thank God it’s gluten free!

Our mystery diner reviews the gluten free menu

Dates for your diary!

We are attending the following events for the rest of 2012 October pm 27th & 28th North 10am-4 From Show -

d Free front, The Allergy an verpool Water ings Dock, Li K , re nt Ce n BT Conventio 4FP Liverpool, L3

27th October

pm Fayre, 11am-4 rd, County of Hereford Food Road, Herefo er lm Ho , re nt Ce re Halo Leisu HR4 9UD Herefordshire,

15

Sweet treat

Indulge in our Banoffee Pie

3rd November

08-11

m-2.30pm Fayre, 10.30a , Penrith Food dhills, Penrith ery Centre, Re ov sc Di ed eg Rh 11 0DA Cumbria , CA

Nutritious and delicious Six inspirational lunchtime recipes for you to try

er 10th Novemb

Hall, m Assembly yre, Melksha Bath Food Fa 12 6ES Wiltshire, SN Market Place,

er 24th Novemb

Day, en Free World Warwick Glut :30pm -4 pm & 2:00pm 7AL, UK 10:00am-12:30 Coventry CV4 of Warwick, ity rs ve ni U The

02

issue 6 winter

issue 6 winter

03

NEWS & reviews

NEWS & reviews

Tortellini ready meal now available in Tesco has recently started to stock a number of delicious DS-gluten free frozen foods including Salami Pizza, Cornish Style Slices, Chicken and Mushroom Pies, Shortcrust Pastry and Lasagne Ready Meal. To extend the choice available to customers, Tesco are now also stocking our Tortellini Ready Meal. This convenient ready meal can be microwaved from frozen in just 6 minutes.

The meat filled tortellini is nestled in a creamy ham sauce, perfect mopped up with a DS-gluten free ciabatta roll made into Garlic Bread (see our website www.dsglutenfree.co.uk for details).

DS-gluten free packaging gets a makeover!

We are pleased to unveil our new DS-gluten free packaging design! Warm, sunny yellow was the colour of choice to give the packaging an eye catching, fresh new look. The packaging is also now the same as our sister brand, DS-gluten free in Italy (www.ds4you.com) so whether you are holidaying in Ramsbottom or Rome you should recognise the DS-gluten free brand.

Eat, travel and shop gluten free safely worldwide!

We are delighted to announce the launch of Gluten Free Roads www.glutenfreeroads.com. This new website, developed by our parent company, Dr Schär, is a free resource to search for restaurants, hotels and places to buy gluten free products worldwide.

New frozen foods in

So whether you are looking for somewhere local to eat out or searching for eateries or hotels for your holiday, this website will help you to find what you’re looking for. The website allows you to rate and write reviews on the different establishments and to add anywhere that you think should Waitrose have extended the range of frozen be listed on the website. Each new restaurant/hotel is then interviewed foods they offer instore. You can now buy our Cornish Style Slices and Sausage Rolls in Waitrose to ensure that they meet the standards required to label their products gluten free. We would like your help to make this website a useful tool for - great for snacks at lunch time or as part of an everyone - visit the website today to rate and suggest gluten free eateries evening meal! near you!

04

issue 6 winter

DS-gluten free is the No 1 for gluten free rolls

Get ready for Christmas!

We were delighted to discover that our White and Brown Ciabatta Rolls are the best selling gluten free rolls in the UK*. These wheat and gluten free rolls are perfect for sandwiches, soup and a whole host of recipes which you can find on the DS-gluten free website. Both rolls are high in fibre and available in Asda, Booths, Morrisons, Tesco, Waitrose or online at www.dsglutenfree.co.uk/onlineshop.

We really can’t believe that Christmas time is approaching already.

As well as getting your Christmas list ready, remember to stock up on all of your gluten free essentials such as DS-gluten free Yorkshire Puddings, Sausage Rolls and Shortcrust Pastry. If you’re struggling for inspiration for your Christmas dinner, want some delicious recipes to use up leftovers or some buffet ideas, visit www.dsglutenfree.co.uk/Christmas

*Source: AC Nielson Scantrack 52 w/e 19th May 2012, 76% value share of gluten free rolls sector

Money savings!

DS-gluten free has a great range of frozen foods available in the supermarket (see stockist list for details). You can save 10% in Asda until 14th November or save 25% in Sainsbury’s from 31st October to 20th November.

Fresher for Longer Loaves now available in

Glutafin offers in Holland & Barrett!

Great news! From 29th October you will be able to purchase our Fresher For Longer White and Fibre Loaves in The Co-operative. These innovative loaves have the taste and texture of fresh bread with the convenience of a longer life loaf. Visit our website www.dsglutenfree.co.uk to find your nearest store.

• 75p off coupon available in the October issue of Coeliac UK’s Crossed Grain magazine (instore only)

Now that Glutafin bread, rolls, crackers and sweet biscuits are available in 600 Holland & Barrett stores, we wanted to let you know about some forthcoming special offers!

• Buy one get one half price promotion across the whole range from 6th to 24th December (instore and online)

Celeb spotting!

Did you know...?

Geri Halliwell has a wheat intolerance

Don’t miss out; stock up your store cupboards now! For more information, please visit www.glutafin.co.uk

issue 6 winter

05

Iron

Fibre

When first diagnosed with coeliac disease, some people may find that they are deficient in iron as the body has been unable to absorb this nutrient due to gluten damaging the gut.

Fibre is an essential part of a healthy, balanced diet. There are two different types of fibre; insoluble and soluble. Insoluble fibre helps food to move through the gut more easily, helping to keep the gut healthy and reduce the risk of constipation.

Soluble fibre may help to lower cholesterol levels and can improve blood sugar control.

If your body is deficient in iron, it can cause anaemia. It is estimated that up to a quarter of people are anaemic when they are first diagnosed with coeliac disease.

Gluten free living For those diagnosed with coeliac disease, it is important to ensure that you are getting an adequate intake of calcium, iron and fibre as part of your diet.

If you are following a gluten free diet for another reason, such as gluten sensitivity or wheat intolerance, there is no evidence to show that you need more of these particular nutrients but there is no harm in ensuring that you include the recommended intake for the general population of these nutrients as part of your diet.

Mel, our Dietitian, takes the time to give you the low down on these nutrients and why they’re so important.

After this article, you will find some recipes which we’ve selected due to the nutrients they contain.

Calcium For someone with coeliac disease, the recommended daily intake of calcium is higher than for the general population so it’s important to try and meet your recommended calcium intake every day.

Calcium rich foods include:

Vitamin D is also important for bone health as it helps the body to absorb calcium. Whilst the main source is sunlight on our skin which the body converts into vitamin D, it can found in some foods as well. These include fortified Amount of CALCIUM (mg) be

230 margarine and breakfast cereals, egg yolk and oily fish.

Food Semi-skimmed milk (1/3 pint) Skimmed milk (1/3 pint) Calcium enriched soya milk (1/3 pint) Calcium enriched rice milk (1/3 pint) Pot of yoghurt (150ml) Pot of fromage frais (100g) Pot of soya yoghurt (125g) A matchbox sized portion of Cheddar cheese (30g) 2 tinned sardines with bones (50g) Tofu (50g) 1 orange 3 dried figs Small tin of kidney beans (200g)

06

issue 6 winter

As a guide, adults with coeliac disease are required to have between 1000 milligrams and 1500 milligrams of calcium each day, which is almost double the amount of someone without coeliac disease (700 milligrams).

240 250 225 225 85 150 220 260 250 95 150 100

To meet your daily calcium requirement, try having gluten free cereal with milk for breakfast, include a yogurt as a snack during the day and eat some cheese as part of your lunch or evening meal.

What happens if I don’t consume the recommended amount of calcium?

There is a risk of developing osteoporosis, a condition that thins the bones, making them more prone to breaking.

Undiagnosed and untreated coeliac disease may result in an increased risk of developing osteoporosis due to the malabsorption of calcium. In those diagnosed with coeliac disease later in life, who may have had the condition undiagnosed for a number of years, bone density may be lower than expected. This is why it is really important to include calcium as part of a strict gluten free diet along with taking other steps.

If you suffer from any of the following symptoms, it could be an indication that you are anaemic:

The daily recommended amount is 18g. People who follow a gluten free diet often find it more difficult to include fibre in their diet as cereals such as wheat, barley and rye which contain fibre have been removed.

• • • • •

To help boost your fibre intake, there are many naturally gluten free sources of fibre which you could include in your diet.

Fatigue - feeling tired all the time Shortness of breath Pale skin Reduced concentration Headaches

How much iron do I need each day?

People with coeliac disease require the same amount of iron as the general population. Males require 8.7mg per day whereas females under fifty need 14mg and females over fifty 8.7mg.

To ensure you get your daily intake of iron, try to include some of the following foods as part of your diet: Food Amount of IRON (mg) Red meat (90g) 3 Chicken (100g) 0.5 Liver (100g) 11 Dried apricots, one handful (80g) 3 Dried figs, one handful (80g) 3 Cashew nuts, two tablespoons (24g) 1.5 Sesame seeds, two tablespoons (24g) 2.5 Chick peas, two to three tablespoons (80g) 1 Lentils, two to three tablespoons (80g) 3 Spinach (90g) 1 Spring greens (95g) 1

Foods and drinks can affect absorption of iron from the diet. For example, tea and coffee can inhibit iron absorption from some sources and so it is best to avoid drinking these at meals. Conversely, vitamin C can help to improve iron absorption and is found in fruit juice, fresh leafy green vegetables, fruit and potatoes, so try to include these in meals with iron-rich foods.

A fortified gluten free breakfast cereal with a glass of orange juice could be a great way of combining iron and vitamin C in a meal.

Food Apricots - dried ready to eat (80g) Baked beans (200g) Baked potato with skin (150g) Broad beans (80g) Buckwheat (100g) Chick peas (100g) Dried figs (80g) Frozen peas (80g) Kidney beans (100g) Millet (100g) Quinoa (100g) Red split lentils (100g) Sesame seeds (two tablespoons) Sorghum (100g) Wild rice (100g) Brown rice (100g)

Amount of FIBRE (g) 5 7 4 5 9 11 6 4 16 9 5 5 3 6 5 1

To increase your fibre intake, try to ensure that you meet your five a day intake of fruit and vegetables. You could include peas, beans, lentils and extra vegetables in soups or stews.

Many gluten free products are fortified with fibre, including DS-gluten free Ciabatta Rolls (4.2g fibre per roll), DS-gluten free Fresher for Longer loaves (4g fibre per two slices) and DS-gluten free High Fibre Crackers (1g per cracker).

If you are concerned about ensuring that you are meeting your daily requirements for any key nutrients, your dietitian should be able to give you further advice. You can also visit Coeliac UK’s website

www.coeliac.org.uk or email Mel, our dietitian, at info@dsglutenfree.co.uk with the email subject ‘Discover Winter 2012’.

issue 6 winter

07

delicious

Nutritious &

We know lunchtimes can be a difficult time for inspiration which is why we’ve put together some tasty lunch ideas which contain calcium, iron and fibre to make sure you’re not missing out on these essential nutrients.

Smoked mackerel sandwich filling This sandwich is packed full of nutrients as well as being a tasty lunch! You could use sardines as an alternative if you preferred.

Prep: 5 min

Serves: 2

Ingredients • • • • • • • • •

4 slices of DS-gluten free Fresher for Longer Fibre Loaf Rocket Watercress 1 Avocado, flesh sliced 1 Peppered Smoked Mackerel, small fillet (depending on size) 4-6 slices of Cucumber 1 tbsp Natural Yogurt 1tsp Lime Juice ½ tsp Horseradish Sauce, gluten free

Method 1. Drain red peppers well, remove any seeds.

2. Put the olive oil, chick peas, onion, chilli and garlic into a food processor and blend together until a rough texture is obtained. Add the red peppers and lemon juice and blend again. Season if necessary.

3. Place the salad leaves and beetroot onto 2 slices of the bread, spoon on 2-3 servings of the spread and top with the remaining bread, slice in half to serve.

Nutrition per serving (Per 190g serving for 4 people, excluding Bread) Calories 375 Fibre 1.99g Iron 2.77mg

Fat Salt

23.9g 0.20g

Saturated Fat 3.33g Calcium 40.34mg

Method 1. Mix all the ingredients for the dressing (natural yoghurt, lime juice and horseradish sauce) together in a small bowl.

2. Place the rocket and watercress onto 2 slices of the bread, place on the cucumber and avocado slices followed by broken pieces of mackerel, drizzle the dressing on the mackerel and top with the remaining bread slices, cut in half diagonally and serve.

Nutrition per serving (including 2 slices of DS-gluten free fresher for longer bread) Calories 525 Fibre 7.8g Iron 1.65mg

Fat Salt

33.4g 2.7g

Saturated Fat 7.05g Calcium 136mg

Hearty Moroccan Soup Red Pepper and Chick Pea Dip/Sandwich filler

A hearty soup with a true Moroccan spicy taste, great for lunch time or serve less if using as a starter.

Prep: 10 min

Cook: approx. 30-35 min

This dip is perfect for dunking crunchy vegetables Serves 4 as a lunch or 6 as a starter but also great to serve as a sandwich filler with salad leaves and grated raw or cooked beetroot.

Ingredients Prep: 10 min

Serves: 2

Ingredients • • • • • • • • • • •

08

issue 6 winter

4 slices of DS-gluten free Fresher For Longer White Loaf 1 tbsp Olive Oil 150g tin Chick Peas - drained 1 small Red Onion - peeled and finely diced ½ Red Chilli - deseeded and diced 1 Clove Garlic - crushed Sweet Red Peppers from a jar (210g drained) 1 tbsp Lemon Juice Seasoning Salad Leaves Grated raw or cooked Beetroot

• • • • • • • • • • • • •

1 tbsp Olive Oil 1 Medium Onion, skinned and diced 2 Celery Sticks, cut into small pieces 1 tsp Ground Cumin 1 tsp Harissa Paste 600ml Vegetable Stock, made from 2 vegetable gluten free stock cubes 1x 400g can of Chopped Tomatoes 1x 400g can of Chickpeas, rinsed and drained 1x 400g can Aduki Beans 85g frozen Broad Beans, defrosted 50g ready to eat Apricots (Optional), chopped 2 tbsp Fresh Coriander, roughly chopped 4 DS-gluten free White or Brown Ciabatta rolls to serve issue 6 winter

09

Method

Method

1. Heat the oil in a large saucepan, fry the onion and celery over a medium heat for 10-15 minutes until soft. Add the cumin and harissa paste and fry a further minute.

2. Increase the heat and add the stock and tomatoes, once boiling reduce to a simmer for 10 minutes.

3. Add the drained chickpeas, aduki beans, broad beans and chopped apricots and cook a further 10 minutes.

4. Season to taste and then top with the fresh coriander.

5. Serve into a soup bowl with a plain or herby Ciabatta Roll.

1. Heat oil in a large saucepan, add onion and garlic, cook until soft, add ground cumin and cook a further minute.

2. Add sweet potato and butternut squash, stir and cook for 2 minutes.

3. Add seasoning and stock, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.

4. Blend or process vegetable mixture until smooth, stir in the fresh coriander, dilute with water if necessary.

5. Serve soup hot or cold with a plain or herby Ciabatta Roll.

Nutrition per 170g serving (serves 4, excluding bread) Calories 270kcal Fibre 2.71g Iron 0.94g

Nutrition per 175g serving (serves 4, excluding bread) Calories 179 Fibre 2.72g Iron 2.25mg

Fat Salt

7.56g 9.06g

Saturated Fat 0.51g Calcium 36.86mg

Fat Salt

21.4g 0.05g

Saturated Fat Calcium

3.08g 48.4g

Sweet Potato and Butternut Squash Soup A hearty warming soup with a delicious flavour.

This soup can be frozen, so why not make a batch and freeze into portions?

Prep: 15 min

Cook: 25 min

Dressing • 1 Lime, Juice and Zest • 1 tbsp Soy Sauce • ½ tsp toasted Sesame Oil • 1 Clove Garlic, peeled and crushed

Method 1. Cook the rice for 30-35 minutes until tender in a large saucepan of boiling water containing a vegetable stock cube for added flavour. Once cooked, drain in a sieve and cool by running cold water through the rice. Place in a bowl and refrigerate for at least 30 minutes.

2. Meanwhile, heat the oil in a small frying pan and fry the pumpkin seeds until tinged with brown, remove from the pan and place on a plate, then fry the spring onion slices for 2 - 3 minutes.

3. Combine the rice together with the fried seeds and onions, stir in the beans, crumbled feta, rocket leaves and pomegranate seeds if using.

4. Mix the dressing ingredients together and stir. Drizzle over the salad.

5. Serve with the herb ciabatta rolls either cold or heated through.

Nutrition per salad serving (210g portion, excluding rolls) Calories 590kcal Fibre 2.47g Iron 2.39mg

Serves: 4

Fat Salt

53g 1.8g

Saturated Fat 11g Calcium 195.1mg

Ingredients • • • • • • • • • •

1tbsp Olive Oil 1 Medium Onion, peeled and diced 2 Cloves of Garlic, peeled and crushed 1tsp Ground Cumin 300g Sweet Potato (peeled weight), diced 250g Butternut Squash (peeled weight), diced Seasoning 1ltr Vegetable gluten free Stock, (1¾pts) 2 tbsp Fresh Coriander, chopped 4 DS-gluten free White or Brown Ciabatta Rolls to serve

Herb Ciabatta Rolls A tasty accompaniment to salads, soups, pizza or pasta, you could add garlic to make garlic ciabatta rolls.

Brown Rice, Feta, Bean and Rocket Salad with Herb Ciabatta Rolls The brown rice and the beans give this dish a mixture of textures and flavours; it is absolutely delicious served with the pomegranate seeds as these give the dish a splash of red colour along with an extra bite. The salad can be kept in the fridge for up to 2 days.

Prep: 35 min plus 30 min cooling

Serves: 4

Ingredients • • • • • • • • •

10

issue 6 winter

175g Brown Rice 1 Vegetable gluten free Stock Cube 2 tsp Olive Oil 2 Spring Onions, topped, tailed and sliced 1 x 400g can Mixed Beans or Mixed Pulses, drained and rinsed 25g Pumpkin Seeds 115g Feta Cheese, crumbled 50g Rocket Leaves, washed 50g Pomegranate Seeds (optional)

Prep: 5 min

Cook: 10

Serves: 4

Ingredients

Smoky Bacon and Green Bean Fusilli Salad The smoky bacon adds flavour and texture to the salad. If preparing from scratch, cook the beans and mangetout with the pasta, adding them half way through the cooking time. The salad can be kept in the fridge for up to 2 days.

Prep: 25 min

Serves: 4

Ingredients • • • • • • •

250g DS-gluten free Fusilli Pasta 4 rashers Smoky Bacon, chopped 1 tsp Olive Oil 100g Fine Green Beans, cooked and cut in half 50g Mangetout, cooked, sliced in half diagonally 25g Pine Kernels 50g large handful of Mixed Watercress, Baby Spinach Leaves and Rocket Salad • 4 tbsp gluten free Low Calorie Caesar Dressing

Method 1. Dry fry the bacon pieces in a non- stick frying pan until cooked and tinged with brown, add the pine kernels and cook a further minute. Remove to a plate to cool.

2. Cook the fusilli pasta following on pack instructions. Rinse in cold water and leave to drain in a sieve or colander for a few minutes. Place in a large bowl with the olive oil and stir around to coat.

3. Combine all the salad ingredients together in the bowl.

Drizzle over the dressing and gently stir into the salad.

4. Store in a covered container and refrigerate.

Nutrition per salad serving (Per 154g Portion)

• 4 DS-gluten free Brown Ciabatta Rolls • 50g Butter or Olive Spread • 2 tbsp freshly chopped Coriander or Parsley Leaves

Calories 223kcal Fibre 0.92g Iron 1.56mg

Fat Salt

7.3g 0.23g

Saturated Fat 0.71g Calcium 51.9mg

Method 1. Preheat oven 190°C/ 170°C Fan/ Gas Mark 5.

2. Slice the rolls into 3 lengthwise.

3. In a small bowl mash together the butter and chopped coriander.

4. Spread the herbed butter over all the cut areas of the rolls and sandwich back together into 4 rolls. Wrap each roll in foil and place on a baking tray in the preheated oven for 10 minutes or wrap in parchment and microwave for 10 seconds.

TIP The buttered slices could be placed straight onto a baking tray and placed in the preheated oven for 10 minutes if you prefer crispy slices.

Nutrition per roll Calories 321kcal Fibre 4.5g Iron 0.01mg

Fat Salt

24.4g 0.8g

Saturated Fat 13.5g Calcium 18.62mg

issue 6 winter

11

How long did it take for you to be diagnosed?

My mum is a coeliac and so too is my auntie and three of her six children. When I had my first blood test at the age of 16 it showed I was borderline. As I didn’t really have much of a reaction to gluten at first, I was told to carry on as before and come back when I was 18. Unlike Mum, who has all the symptoms - rashes and everything - I just felt mildly bloated, so I crossed my fingers and hoped that I didn’t have it. However, when I went back for tests in 2008, the results were off the chart.

Morwenna Exton is a 22-year old student at Cardiff University, studying for a BA in Events Management. Just starting her third year, she has chosen to write her business plan dissertation on sourcing fast foods for coeliacs.

Morwenna is one of the stars of DS-gluten free’s frozen advertising campaign.

Why did you apply to be part of the DS-gluten free frozen advertising campaign?

I have a lot of love and respect for the products that the Dr Schär umbrella delivers but in particular the DS-gluten free range. Since being diagnosed, I have loved watching the company grow and the DS-gluten free products get better and better.

As a coeliac, I want to make my life and the lives of others better. I am a driven, business minded woman and I have huge aspirations to succeed within the gluten free world myself, once I have completed my degree early next year. For this reason and for my personal needs I wanted to get involved in as many social coeliac sites as I could and the DS-gluten free Facebook page was one of them, I find a lot of support and help on that page and I urged anyone who hasn’t yet to join.

12

issue 6 winter

time. Yes, you may have to make a packed lunch sometimes and take your own food to friends’ houses, but there are so many different companies trying to help us that it’s actually a lot better now than it has ever been before.

What do you think are the biggest challenges for someone with coeliac disease or following a gluten free diet?

I find one of the biggest problems is eating out. This year I’ve noticed restaurants have become a lot better with ‘GF’ marked on the menu, which is amazing. However, I’m still very careful and always question the waiter rigorously. I’m still wary of Do the whole family eat gluten free or do you prepare anyone who doesn’t know about cross contamination. If they’re separate meals?

Because there were two of us who’d been diagnosed, we pretty uncertain, I don’t really feel safe eating there. It’s not that I’d walk out, but I do feel a little more tense. What’s needed is greater much wiped out gluten at home. Luckily all of our family are okay with that and we eat the same pasta. They have a separate awareness of coeliac disease. In fact, I think more people should know about food allergies and intolerances as a whole. corner for when they want to make a sandwich but, pretty much, our whole kitchen is devoted to Mum and me.

Does it affect your social life?

What happened when you left home and went to University? I’ve been with my boyfriend for 3½ years now and he’s coped with it since day one. His younger brother has a severe nut allergy, I started in halls sharing with four other people, which was so he’s very understanding. But it is hard because obviously we difficult, as no-one knew anything about coeliac disease. So can’t do the normal thing when we go out for dinner. When we’re I had to explain the situation and stick post-it notes on my toaster and other stuff. There weren’t many slip-ups in halls. It invited to a friend’s house, I always have to take my own stuff. wasn’t until I moved into my first student house that I had a lot What are your plans for the future? of contamination issues. As a result, I didn’t feel very well last year. Thankfully I’m now living in a smaller house in Cardiff Bay One day I’d like to have my own business in gluten free snacks but, for the time being, I’m just focusing on my final year and with two girls who are both very understanding and aware. doing the research for my dissertation, which is on sourcing fast food for coeliacs. I’ve already started putting feelers out.

How do you find shopping for food?

If you’d asked me when I was first diagnosed I would have said I recently went to a Free From Fair in London to look at ways very difficult but now I think it’s great. There are so many more in which I can become more involved with various companies and organisations. I’m hoping to find individuals willing to ranges available that I can eat pretty much like anyone else, help me with my research, too. Basically, if I can help others whereas I couldn’t before. and they can help me, that would be brilliant.

Do you have regular follow-ups with the dietitian?

Did you enjoy being one of the stars of the DS-gluten free I try to go as often as I can but it’s not easy being away at Uni. frozen advertising campaign?

When I first had an endoscopy it revealed how severe my Yes, I’ve had such a great experience working for the campaign condition was. Basically I had none of the little hairs left in and with the magazine. Through the campaign I’ve gained my small intestine. It can recover with the help of a carefully managed diet but every relapse can set you back. So, for me, the more business confidence to go out and research in the main priority is to avoid any contamination. I like to see a dietitian gluten free food area that I’m interested in and I’ve since been offered a chance to write on a American coeliac blogging page so I know I’m eating the right things. Also, I’m young and think celiacschicks.com to offer advice about eating out in the UK. I about my health and what I eat. You know what girls are like! hope the campaign is a huge success and everyone tries the range, it’s delicious.

What tips would you give to someone who’s just been diagnosed?

Get involved with facebook groups and other social networks, DS-gluten free would like to thank Morwenna for taking the time as well as coeliac organisations. They all have websites with to share her story and to star in our latest advertising campaign. forums where everyone can speak to one another and say, If you would like to tell us your story, please write to us at “This is my problem, what do you think?” I found it helps Discover Magazine, Dr Schär UK, Units 1-2 Station Court, 442 knowing there are lots of other people in the same situation as Stockport Road, Warrington WA4 2GW. me. I would also say, stay positive. Things are improving all the issue 6 winter

13

THANK GOD IT’S

GLUTEN FREE! A review of

Truly Indulgent

Banoffee Pie

Becky from DS-gluten free has been tasked to find gluten free eateries.

She visited TGI Friday’s in the Trafford Centre, Manchester, to review their gluten free menu.

Upon Arrival

Main Course Steak with a peppercorn sauce served with chips and salad

Normally, we’d always encourage our customers on a gluten free diet to call restaurants beforehand, this is to pre warn staff and more importantly to make sure there are gluten free foods on the menu. For this review - we didn’t. We wanted to put ourselves in the position of a person following a gluten free diet turning up unannounced as sometimes it’s not always convenient to call.

People following a gluten free diet need to be wary of sauces.

Many ingredients used to thicken sauces contain gluten which is why it’s always best to read the label, or if you are in a restaurant ask the waiter to check. We did just this and the waiter returned to say that this sauce was delivered to the restaurant in a sealed packet and was definitely gluten free.

When we arrived there appeared to be no “gf” symbol on the The waiter also informed us a separate fryer is used for gluten menu or mention that T.G.I catered for a gluten free diet. However, free diners. Another one to watch out for - chips fried in the when our waiter approached, we asked if T.G.I offered any gluten same oil as onion rings, scampi or anything with batter! This free foods and thankfully, he explained that they did. We were can be a real grey area for caterers, so it was great to see that then presented with a different menu, one side of it was labelled staff were aware.

“Lactose Intolerance” and the other “Gluten Intolerance”. The waiter explained that all employees had been trained on the We were far too full for dessert which was a choice of two condition and we were welcome to ask them any questions and sundaes; strawberry or popcorn. Again, it is always best to the kitchen staff were aware of cross contamination. check that the sauces and the ice cream are gluten free.

We were excited when we saw burgers on the menu but T.G.I don’t actually provide gluten free alternatives, it is simply the burger without a bun. However, they were very knowledgeable on the dishes which were naturally gluten free, there was a choice of three appetizers, a selection of mains including steak (with sauces and sides!), chicken and seafood dishes as well as salads.

To Start Nachos and dips Nachos may seem a very safe choice but in fact there could be room for a “glutening”. People following a gluten free diet must be careful to check that nachos and sauces are gluten free. The waiter confirmed to us that the nachos and salsa were from Discovery. Discovery clearly labels these foods with a gluten and wheat free symbol.

14

issue 6 winter

Overall, we were impressed by the service from T.G.I Friday’s staff, who were eager to answer questions and query ingredients with chefs. The food was naturally gluten free rather than using gluten free substitutes but it was delicious and there was a specific menu, as opposed to a separate list or allergen booklet.

For more information about TGI Friday’s, including their gluten intolerances menu, visit www.tgifridays.co.uk If you’ve dined out of home and follow a gluten free diet we’d love to hear your story, alternatively if there’s a specific restaurant you’d like us to review let us know!

You can contact us by email info@dsglutenfree.co.uk, phone 0800 954 1981 or writing to us at Dr Schär UK, 442 Stockport Road, Warrington WA4 2GW.

A dessert winner every time, many recipes for Method Banoffee Pie use condensed milk that needs to be heated but using the ready prepared Caramel 1. To make the base: Dust the work surface with gluten free flour and knead the defrosted pastry for 1 - 2 minutes until condensed milk saves time and a lot of hassle. pliable, roll out into a circle to fit base and edges of a 20cm The Banoffee Pie can be kept in the fridge for up loose flan dish, pie dish or 6 x 8.5cm tartlet tins. Place the to 2 days.

dish or tartlets onto a baking tray.

2.

Line the pastry with greaseproof paper and fill with baking Prep: 15 min plus 45 min cooling Serves: 6 - 8 beans. Bake the pastry case blind for 10 minutes, remove Ingredients the paper and beans and cook a further five minutes.

Remove from the oven and cool.

• 1 x 200g DS-gluten free Frozen Shortcrust Pastry, defrosted 3.

Fill the pastry case/(cases) with the caramel toffee sauce • Gluten free flour for dusting and refrigerate for 30 minutes.

• 1 x 397g can of Caramel Sauce 4.

Slice the bananas and place in a bowl with the lemon juice, • 3 Bananas toss to coat.

• ½ Lemon, juiced 5.

Cover the thick caramel base with the bananas and top • 200-250ml Double Cream, whipped with the whipped cream and chill again for 15 minutes.

• Plain gluten free Chocolate Shavings 6.

Serve sprinkled with chocolate shavings, extra bananas and a • Chocolate or Toffee Pouring Sauce for drizzling (optional) drizzle of toffee or chocolate sauce if using and serve - enjoy as Nutrition per 144g serving (serves 8 people, excluding the true indulgence! optional chocolate or toffee pouring sauce) Calories 368kcal Fibre 0.41g Iron 0.25mg

Fat Salt

19.5g 0.26g

Saturated Fat 11.2g Calcium 133mg

issue 6 winter

15