Discover winter 2013

Discover

ISSUE 8 | AUTUMN 2013 | www.dsglutenfree.co.uk

Fake-aways

Our gluten free take on takeaways

Indulgent desserts Our products to the test Your health questions answered

Restaurant review 014 Your 2 ion ipt r c s b u s gift* E E R F plus page k See bac

“I had never even heard of Coeliac Disease”

Editor’s letter A warm welcome to the latest issue of our DS Discover Magazine! Good things come in small packages – you’ll notice we’ve downsized the mag so it’s handy for your handbag but with more articles than ever. New additions include product reviews from top tasters and your health questions answered. Fake your way to a delicious takeaway and get up to speed with the latest gluten free news. With the festive season fast approaching our customers have sent us some of their top tips for following a gluten free diet over Christmas, and you can also choose between two fabulous dessert recipes to wow your dinner guests over the holidays. So grab a cuppa and a biscuit (gluten free of course) and enjoy!

All the best, The DS-gluten free team

Dates for your diary!

We are attending the following events during Autumn 2013

Fayre Wessex Food :30am-2:30pm

October 10 23 9GH Saturday 5th Winchester, SO e Broadway, Th ll, ha ild Gu

Fayre Herefor d Food

-2:30pm October 11am 4 9UD Saturday 19th ad, Hereford, HR ntre, Holmer Ro Halo Leisure Ce

North ee From Show Allergy and Fr am-4pm

October 10 Saturday 26th -4pm October 10am ool Sunday 27th s Dock, Liverp ng n Centre, Ki BT Conventio P verpool, L3 4F Waterfront, Li

od Fayre t Wilt shire Fo Bath and Wes pm r 10:30am-2:30 9th Novembe Market Place, sembly Hall, Melksham As 6ES iltshire, SN12 Melksham, W

Fayre ristmas Food Cumbrian Ch -2 :30am :30pm

November 10 sle, Saturday 16th ar Road, Carli Course, Durd Carlisle Race 4TS Cumbria, CA2

2 Discover issue 8 autumn

Hi!

Star letter

I just wanted to send a quick e-mail to you to say a big thank you for the copy of the Summer Discover magazine which I have read from cover to cover.

I find them all very fascinating and informative, and it’s great to see that coeliac disease is becoming more publicised these days, along with a fantastic selection of goodies to choose from.

I was diagnosed with coeliac disease in 1974.

Back then it was an almost unheard of condition, extremely difficult to get hold of any information apart from what I could glean from the Doctor. It took the best part of a year to discover just what was wrong with me (no appetite, bloated stomach, excruciating pains in the stomach, headaches, diarrhoea, etc.). This all coincided with me moving from Hertfordshire to Bedfordshire and having to sign on with another Doctor. Thankfully, he was a young doctor, extremely interested in Haematology (bloods), and I became a challenge to him, so he gave me a blood test and a biopsy at Stoke Mandeville which confirmed the condition. I was told that within a month of being on a gluten-free diet, I would feel an enormous difference in myself - they were absolutely right!

However, in those days there was very little choice of gluten-free foods. I remember having to choose between brown or white bread, which came in a tin! It was only acceptable as toast and tasted nothing like bread. I tried making cakes with gluten-free flour but to no avail. Everything has changed now with so much to choose from.

Anyway, perhaps you can see why I enjoy reading your magazines, and trying out any new recipes or products which come to the market. It’s as though I was diagnosed with coeliac disease at the very beginning of its actual diagnosis, and that I have grown up with it through its progression.

You all do a wonderful job - keep up with all the good work, as you make an “oldie” like me feel like it’s my birthday whenever I have to choose between all the goodies in front of me!!

With very best regards Mrs Carol Fawcett We’d love to hear from you, write to us at; Discover, FREEPOST RRLC UHST GGBY, Dr. Schär UK, Units 1-2 Station Court, 442 Stockport Road, Warrington, WA4 2GW. You can also email us at; info@dsglutenfree.co.uk.

Contents

4-5

News & Reviews

6-9

Recipes for Fake-Aways

10 - 12 13 14 - 15

All the latest gluten and wheat free updates

Our gluten free take on takeaways

True Life Stories

Dr. Coxon tells us how his two children were diagnosed with coeliac disease

Our Products to the Test

We asked our customers to review 5 new and improved DS-gluten free products

12 Tips for a Jolly Gluten Free Christmas

Handy hints from our Facebook fans and Twitter followers over the festive period

16 - 17

Your Health

18 - 19

Indulgent Desserts

Expert dietitians answer your queries

Wow your dinner guests with these delicious recipes

20

Bella Italia Restaurant Review

21

All the Latest News from Glutafin

22 - 23

Our gluten free diner goes undercover to check out what’s gluten free on the menu

An update from our sister brand

Stockist Guide

Where to buy DS-gluten free foods plus money off coupons!

See back page for your FREE 2014 subscription!

Discover issue 8 autumn 3

News & reviews

News & reviews

Frozen White Rolls and Apple Crumble in

Our ciabattas set fresh new standards

A gluten free first for supermarkets, the DS-gluten free White Rolls have been baked to perfection and blast frozen to bring to you the best quality in gluten free bread, deliciously crusty with a melt in your mouth airy, soft crumb. They can be defrosted straight from the pack but take simply 5 minutes to warm in the oven. We’re salivating just thinking about them! There are 6 rolls per pack and can be found in the frozen aisle of Tesco stores.

The popular DS-gluten free White Ciabatta Rolls have been expertly crafted to make your mouths water! We have now perfected their texture to bring to you an even softer roll. Our Ciabatta Rolls are available in most major supermarkets. What’s more, the rolls were also nominated as best free from product in the Your Health Awards - what an achievement! The Ciabatta Rolls are high in fibre and low in fat. If seeded bread is more to your liking, why not try our Brown Ciabatta Rolls?

Impcroipveed re

Just when you thought the Bourbon Biscuits and Custard Creams couldn’t be more dunkable, delectable and delicious our expert bakers have proved us wrong. Both biscuits now boast a smoother, creamier filling with the custard creams sporting a new golden colour to brighten up our teacups.

We have also enhanced their flavour for a more enriched chocolaty and vanilla taste. Look out for the improved recipe flash on packs.

4 Discover issue 8 autumn

Novac Djokovic ‘My allergies abated, my asthma disappeared; my fears and doubts were replaced by confidence.

I have not had a serious cold or flu in years’ Crunchsports, 2013

As well as the delicious DS-gluten free White Rolls, you can also find our equally tasty Apple Crumble in Tesco stores. Two individual portion sized apple crumbles to a pack, perfect for when you want to indulge in a dessert or sweet treat. But don’t just take our word for it! Turn to page 13 to read our customer reviews.

Dunkable DS-gluten free biscuits

What celebrities are saying about a gluten free diet

Gwyneth Paltrow

New look website www.dsglutenfree.com Hundreds of visitors are now logging on to www.dsglutenfree.com to check out the new website!

You can; • • • • •

Try a product for FREE Claim 15% cashback every time you buy online Follow our 14 day gluten and wheat free meal plan Chat to like-minded individuals on the gluten free forum Create your own online recipe book and print off your favourites

‘Giving up gluten has changed my life. I feel lighter and more relaxed’

Savoury snacks in

Celiac.com, 2013

Dana Delany Look out for our moreish DS-gluten free Rice Cakes and Crispbreads in Sainsbury’s stores. Perfect for snacking on the go or served with the topping of your choice.

We’re partial to cream cheese and cherry tomatoes - at less than 30 calories each who could say no!

‘Avoiding gluten based products has stopped me feeling bloated and sluggish’ Gluten free kids rock, 2011

Dr. Chris Steele ‘Going gluten-free has not really affected my family too much, once they all got into the routine. It was difficult at first, but it’s not too disruptive now.’

Coeliac UK, 2013

Discover issue 8 autumn 5

Fakeaways!

One of our customers’ biggest bug bear is avoiding take-aways.

Whilst awareness of gluten free foods is on the rise in restaurant chains such as Bella Italia, Wagamama and La Tasca, it is still difficult for followers of a gluten and wheat free diet to sit back, relax and wait for food to be delivered to the home.

In a quest to make our Discover readers’ lives simpler we’ve concocted our own gluten free take on take aways! There’s no need to miss out with these delicious recipes and meal suggestions.

I N D IAN

Bite Sized Bhajis Homemade onion bhajis are great as a starter for an Indian meal. Onion Bhajis are tasty little onion balls bound together with lightly spiced and fragrant chickpea (gram) flour batter.

Makes: 8 Preparation time: 15 minutes Cooking time: 8 minutes

Ingredients 35g Gram Flour (This is available in several supermarkets) 1/2 tsp Turmeric 1 tsp Garam Masala 1 tsp Ground Cumin Pinch of Cayenne Pepper (optional) 1 tbsp Chopped Fresh Coriander 1 Medium Egg 1 Large Onion, cut into 8 and sliced 3 tbsp Breadcrumbs made from 1 DS-gluten free White Ciabatta Roll Oil for deep frying

Sauce

½ tsp Coriander Seeds, ground 1 tsp Cumin Seeds, ground 115ml (5fl oz) Natural Yogurt

Coriander Leaves to garnish

Method 1. Put the gram flour into a large bowl and mix in the spices. Make a well in the centre and add the egg. Stir to form a gluey mixture.

2. Add the sliced onion, coriander and breadcrumbs and stir.

3. Heat the oil for deep-frying over a medium heat until fairly hot.

4. Push a dessertspoonful of the mixture into the oil with a second dessert spoon to form fairly round balls.

5. The bhajis should firm up quite quickly. Cook in batches of 4. Keep stirring (tossing) them so that they brown evenly. Drain on paper towels and keep warm in the oven until ready to serve.

6. To make the sauce, roast the spices in a frying pan. Remove from the heat.

7. Cool, crush, and stir into the yogurt. Season well.

8. Garnish with coriander leaves and serve with the bhajis.

6 Discover issue 8 autumn

Cumin and Coriander Ciabatta Slices This Indian style slightly spicy bread is a great accompaniment to a curry.

Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes Oven temperature: 190°C/170°C Fan/Gas Mark 5

Ingredients 4 DS-gluten free White Ciabatta Rolls 50g Butter 2 tbsp Freshly Chopped Coriander Leaves 1 tsp Cumin Seeds 1 tsp Sunflower Oil

Method 1. Preheat oven to 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.

Brush the top of the rolls with the oil and sprinkle with cumin seeds.

5. Wrap each roll in baking parchment and place on a baking tray in the preheated oven for 5 minutes, then unwrap slightly leaving the top of each roll exposed, return to the oven and cook for another 5 minutes.

Discover issue 8 autumn 7

Gluten free cooking sauces available from your local supermarkets Meridian Free From Korma Cooking Sauce Meridian Free From Tikka Masala Cooking Sauce Sainsbury’s Free From Korma Cooking Sauce Sainsbury’s Free From Tikka Masala Sauce Tiger Tiger Easy Indian Paste - Balti, Korma, Madras & Tikka Masala

O R I E NTAL C U I S I N E

Method 1. In a bowl chop together the prawns with the butter to form a paste and add all the other ingredients, except the sesame seeds, oil and the bread.

2. Spread the sesame seeds evenly on a plate, spread the prawn paste on one side of each slice of bread, then press down on to the seeds.

3. Heat the oil in a frying pan until medium-hot, fry 2-3 slices of the sesame bread at a time, cook each side for 2 minutes.

4. Remove and drain on kitchen paper. Cut each slice in half diagonally.

Gluten free cooking sauces available from your local supermarkets

Thai Taste Easy Thai Red Curry Kit Thai Taste Easy Thai Green Curry Kit Kikkoman Naturally Brewed Tamari Soy Sauce, Sweet Mandarin gluten free cooking sauces - Sweet and Sour & Sweet Chilli Morrison’s Free From Sweet and Sour Sauce Morrison’s Organic 100% Brown Rice Noodles

ITALIAN

Sesame Seed Prawn Toasts This Chinese style appetiser is full of flavour.

Makes: 10 triangles Preparation time: 15 minutes Cooking time: 10 minutes

Ingredients 100g Prawns, cooked 15g Butter Spread 1 Spring Onions, small, finely chopped ¼ tsp Root Ginger, grated (optional) 1 desspn of Cornflour or Gluten Free Flour 1 desspn Water 1 desspn Dry Sherry or Rice Wine 1 small Egg, using the white only, slightly beaten 50g - 85g Sesame Seeds or White Seeds 5 slices of DS-gluten free Wholesome White Sliced Loaf formerly Fresher for Longer, top crusts removed.

4 tbsp Vegetable Oil

8 Discover issue 8 autumn

Baked Cannelloni with Minced Pork

A traditional Italian pasta dish, delicious pork in a rich tomato sauce and cheese baked, coated in breadcrumbs.

Serves: 4 Preparation time: 40 minutes Cooking time: 40 minutes Oven temperature: 200°C/180°C Fan/Gas Mark 6

5.

6.

Ingredients 8 DS-gluten free Lasagne Sheets 2 tbsp Olive Oil 1 Medium Onion, peeled and diced 2 Cloves of Garlic, crushed 400g Pork Mince 2 slices DS-gluten free Wholesome White Sliced Loaf formerly Fresher for Longer White Loaf, made into breadcrumbs 1 tsp Dried Oregano ½ tsp Grated Nutmeg 1 tbsp Fresh Parsley, chopped 2 tbsp White Wine or Gluten Free Vegetable Stock 1 Medium Egg, beaten Sea Salt and Cracked Black Pepper

Tomato Sauce

7.

8.

9.

seasoning and then add the wine and egg which will bind everything together.

Preheat the oven; 200°C/180°C Fan/Gas Mark 6.

Spread the lasagne sheets onto kitchen paper. Spoon 4 tbsp of the filling just off centre of one sheet and roll to enclose the filling. Transfer the cannelloni seam side down into a well-buttered baking dish.

Repeat with the remaining lasagne sheets and filling, arranging in the dish in a single layer.

In a small bowl mix together the double cream and cheese and add the seasoning.

Top the cannelloni with the tomato sauce and spoon the cream mix down the centre.

Bake in the oven for 40 minutes or until the cheese is brown and the dish is bubbling.

Tip for Quick and Easy Garlic Bread!

Mix together butter and garlic purée in a bowl.

Spread on the DS-gluten free White Ciabatta Rolls, add chopped parsley and pop in the oven on a low heat for 5 minutes.

1 tbsp Olive Oil 1 Medium Onion, peeled and diced 1 tsp Dried Oregano Basil Leaves from 3 stalks Cracked Black Pepper 400g Canned Chopped Tomatoes 3 tbsp White Wine or Gluten Free Vegetable Stock 2 tbsp Tomato Puree

Ready made Italian favourites from DS-gluten free

Topping

Bontà d’Italia Salami Pizza £3.30

150ml Double Cream 50g Parmesan Cheese, or Fontina Cheese, grated Black Pepper, cracked Sea Salt

Available from Tesco

Garlic Tear & Share Bread £3.00

Available from Sainsbury’s, Waitrose and www.goodnessdirect.co.uk

Method 1. In a large pan of boiling salted water part cook the lasagne sheets, add 2 - 3 sheets at time to the pan and cook for 3 - 4 minutes, stirring occasionally before removing and placing in a large bowl of cold water. Keep in the water while you prepare the filling.

2. For the filling: In a large pan heat the oil and add the chopped onion and garlic. Cook until soft and lightly browned, then add the mince and cook until the redness has gone out of the meat. Cool for 10 minutes.

3. Meanwhile prepare the tomato sauce. In a medium saucepan heat the oil, add the chopped onion and cook until soft. Then add the oregano, torn basil leaves and cracked black pepper and mix well. Add tomatoes, wine or stock and tomato puree, stir and simmer for 10 minutes.

4. In a mixing bowl combine together the mince, breadcrumbs, oregano, nutmeg, parsley and

For more delicious recipes please visit www.dsglutenfree.co.uk

or call our friendly Careline on

0800 954 1981

Discover issue 8 summer 9

How did you discover your children Dr. Coxon and his wife knew had coeliac disease? nothing about coeliac disease until both of their children were Our youngest child, Evie, was a very poorly baby and toddler who hardly moved and we couldn’t diagnosed with the condition at understand why. She didn’t walk until she was almost two. Retrospectively we discovered this was because the young ages of 4 and 6. she had a great deal of discomfort in her stomach.

Over the last 8 years the family has adapted well to managing a gluten free diet, Evie, is even competing to be the top ranked squash player in England for Girls Under 13s! We sat down with Dr. Coxon to discuss the challenges his family have faced and the ongoing coeliac disease support they have needed.

Our GP referred her to our local hospital, where she was seen, but nothing really happened. The discharge letter even implied that we were neurotic parents. The problems continued and when she was almost 4, Evie was sleeping for about 18 hours a day and her hair was beginning to fall out. We took her back to the GP, who suggested a blood test for coeliac disease. This was then followed by more severe tests in hospital, to get a formal diagnosis of coeliac disease.

When Evie got checked we also got her older brother Jacob assessed and discovered that he also suffers from coeliac disease, although he doesn’t display any obvious symptoms.

DS-gluten free; There is a genetic element to coeliac disease which makes certain individuals more susceptible to developing the disease than others.

Around 10% of close relatives of people with coeliac disease are at risk of developing the condition.

That must have been a very stessful time, were you able to seek any coeliac disease support?

We actively sought out support when the children were first diagnosed and established contact with members of Coeliac UK in our area. However, we lead very busy lives so it’s not always easy to attend the organised events.

10 Discover issue 8 autumn

My wife wrote a short ‘Need to Know’ guide about how to cope with Coeliac disease (Coeliac Disease: The Essential Guide; 2010 [for e-book see need2knowbooks.co.uk]), and we hope this will help other people faced with the same challenges.

In spite of everything we feel very fortunate that this condition can be managed through diet alone.

DS-gluten free; Coeliac UK is the leading charity for poeple with coelaic disease, contact; 0845 305 2060 for more information.

What changes have you noticed since the children started following a gluten free diet?

It has literally transformed them! Over the last 8 years, Evie has developed into an outstanding performer at sport - particularly squash, although she’s a bit of an all-rounder, having recently won the 800m and 1500m races at her school sports day.

Evie has a very real chance of being the number 1 Squash player in the U13 England ranking system

by October this year and will be listed in the top 10 performers for her age in Europe.

Squash is a very physically tough sport and so Evie must eat a lot to ensure she is physically able to compete. When we’re out at competitions food can be a real challenge because of the risk of cross contamination so we always try to prepare and bring our own.

As a family do you all eat gluten free foods or cook separate meals?

We’ve all adopted a healthier lifestyle since the children went gluten free. As parents we still eat some gluten products (pasta and bread) although we regularly discuss whether we should do this or not.

Pasta and bread products are particular staples for the family and we’re pleased that the quality and variety of products available to us has improved over the years. In particular we rate the DS-gluten free White/ Brown Ciabatta Rolls; they taste nice, which is great for the kids, and the smaller size makes them moister and less dry than alternative products. We also enjoy the DS-gluten free pasta range and would love to see more pasta shapes available.

Discover issue 8 autumn 11

It must be difficult to keep track of everything the children eat. Have you experienced any instances of cross contamination over the years?

DS-gluten free: New labelling laws are coming into effect from October which will clearly highlight allergens in products. None of the DS-gluten free products contain oats.

When Evie is exposed to gluten she will be physically sick within a couple of hours which is followed by an unsettled and sometimes painful stomach for up to two weeks afterwards. We normally see about two flare ups in any one year and it can be triggered by something as simple as eating the wrong foodstuff at school.

Do you experience any other challenges with finding gluten free foods?

Flare ups have certainly toughened up Evie! She’s been in control of what she eats from a relatively young age and knows to refuse food that she thinks could put her at risk.

Availability is also quite inconsistent and dependent on the retailer and the area. For instance we only recently discovered DS-gluten free Chocolate Fingers which have gone down a storm with our kids. Another product that is a family favourite is the DS-gluten free Yorkshire puddings but unfortunately we can only get them when we drive to my parent’s house in the South West of England.

Our products to the test!

Here at DS, all of our gluten and wheat free foods have been expertly made for you.

When a new product is developed one of the most crucial parts of the process is inviting our

Geoff

consumer taste panel club to the DS offices, it’s there that we all gather round to make sure the new foods meet our customers‘ seal of approval. Here’s what Geoff, Trisha and Joyce had to say about the latest additions to the DS-gluten free family.

Trisha

Joyce

I would absolutely buy these again. The rolls look like a small cottage loaf and come out very crisp from the oven.

The actual bread is very soft.

Great for a dinner party or a ploughman’s lunch!

Tastes just like “normal” bread - crusty outer and really soft inside. Very versatile, you could fill these or have them with salads or soup.

My whole family loved this and they aren’t gluten free. The crumble was lovely, we had it to finish off our Sunday lunch - the roast featured DS Yorkshire puds of course!

These look homemade I couldn’t believe it! Quite sweet with a deliciously crunchy topping.

The crumble was very tasty but it didn’t really go brown when cooked. I would have also preferred more apple but it would be great for a dessert or even as an afternoon snack.

The quiche is a nice size for a light supper or lunch, we put it with chips for a bigger meal. Overall very tasty but the bacon was a little on the smoky side, I would definitely buy this again.

These quiches are ideal as a freezer stand by and handy for picnics or as a lunch.

The pastry is really good and the filling is well seasoned.

The bacon was very tasty but I found the pastry to be quite crumbly. I’d use these as part of a buffet or as a lunch with a salad.

A nice alternative to other biscuits on the market but not as strong flavoured as what I remember for a bourbon.

The bourbon filling is lovely, it’s very short and crisp. Quite chocolatly, I would buy these again.

These taste like good quality “normal” bourbons. Nice chocolaty flavour with a crunchy biscuit.

Custard creams have never been my favourite biscuits but these have a nice taste to them and are in a handy snack size pack. I must say I preferred the Bourbon Biscuits though.

Compared to the old recipe the biscuit has a more natural colour, I found the taste slightly synthetic but these would be great in desserts.

Same as the bourbons, these taste like normal biscuits.

Tasty cream filling and they’re not too sweet. Ideal for morning coffee or afternoon tea. I would buy the biscuits again definitely.

DS-gluten free; Cross-contamination occurs when gluten free food comes into contact with food that does contain gluten. The sensitivity to gluten varies between individuals.

A lot of restaurants, such as Bella Italia, now offer a gluten free menu. Do you tend to eat out of the home gluten free?

I think on the whole there is a greater understanding and awareness of being gluten free and the impact of being exposed to gluten. We’re pleased to see restaurants are improving their offering, eg Pizza Express and Pizza Hut have both introduced a new gluten free range.

Before, we wouldn’t even consider eating out a lot of the time as it’s too much of a hassle, and the stress and problems if something goes wrong can spoil it.

DS-gluten free: Visit www.glutenfreeroads.com to search for places to eat out, shop or stay gluten free, worldwide!

What do you think about gluten free ranges in the supermarket?

Supermarket ranges are expanding but there is still work to do on a labelling front. Many products don’t state that the products are gluten free and any uncertainty means we cannot purchase. Sometimes products which are advertised as ‘wheat free’ are not gluten free, so you have to be careful. We’re also forced to purchase the premium ranges to be certain of no gluten and as a result our food bill is much more expensive than for those who can eat gluten. The question of oats - which some people with coeliac disease can eat, and others, including Evie, are advised to avoid, is a minefield.

12 Discover issue 8 autumn

Frozen White Rolls

Just how I remembered crispy bread rolls, these would be great for a packed lunch to take to work or for dipping in soup.

RRP £2.59

DS-gluten free: DS-gluten free Chocolate Fingers can be found in Asda, Sainsbury’s and Waitrose stores as well as www.dsglutenfree.co.uk/onlineshop. The DS-gluten free Yorkshire Puddings are available from Asda, Sainsbury’s, Tesco, Morrison’s, Booths, Waitrose and www.goodnessdirect.co.uk. For a full list of our products and where to buy them from see page 22.

Visit www.dsglutenfree.co.uk to search for your nearest stores with stock.

DS-gluten free would like to thank Dr. Coxon and his family for sharing their story. We also wish Evie all the best with her squash tournaments! If you would like to support Evie in becoming the under 13’s No. 1 Squash player in England, by way of sponsorship, please contact DS-gluten free.

If you have any comments on this interview or would like to share your story email info@dsglutenfree.co.uk or you could write to us at; Discover True Life Stories, Freepost RRLC UHST GGBY, Dr. Schär UK, Units 1-2 Station Court, 442 Stockport Road, Warrington, WA4 2GW.

Frozen Apple Crumble RRP £2.99

Frozen Quiche Lorraine RRP £3.99

Bourbon Biscuits RRP £1.60 Online

Impciropvee d re

Custard Creams RRP £1.60

Online

Impciropvee d re

Discover issue 8 autumn 13

• “I make homemade sausage pie with the DS pastry (a version with apple and Worcester sauce which has a lattice top) - delicious which I and ALL the family eat and they cannot tell any difference!

Recently made deep almond bakewell frangipane tarts with a cherry on top. There is so much you can do with this pastry!”

Tips for a jolly

• “I make sure I keep all the breadcrumbs from my gluten free bread in the freezer ready for turkey stuffing.”

gluten free

• “We have family over to ours so we can control the kitchen! This year we’re buying stuffing & pigs in blankets from M&S, no room for confusion or contamination if it’s gluten free or not.

I’ll be using DS-gluten free Yorkshire Puds and also Bisto gluten free gravy.

If you make most of it the same for all then it’s much less stressful/less danger. Make everything from stuffing to sausage rolls and freeze in advance.

Take a snack box with you to parties with a roll and biscuits and if eating out take a flask of gravy especially to group meals as it can prove useful.”

Christmas!

Yes folks it’s that time of year again, already our Customer Careline are receiving calls requesting yummy gluten free recipes for Mince Pies, Christmas Puds and Stuffing.

As always we look at ways we can help our customers enjoy a free from Christmas dinner.

December can still be difficult for people diagnosed with coeliac disease or those suffering from a gluten and wheat allergy or intolerance. Last year our customers sent us some of their top tips for following a gluten free diet over Christmas time. We picked out a few of our favourites...

14 Discover issue 8 autumn

• “I make star biscuits out of gluten free flour and hang them on the tree. Our kids love them and we spend Christmas Eve painting them.”

• “Every year I make my Mum a lovely hamper with all her favourite gluten free foods and some other special treats. If you know someone who is gluten free it’s a great Christmas present, better than a pair of socks!!!”

• “My tip while preparing Christmas Dinner with other family members is to do the gluten free versions of your dinner first before the kitchen air is filled with flour and other contaminating things. Just taking a bit of extra time ensures me I’m as safe can be.”

• “At Christmas there are always lots of those yummy Ferrero Rochers around that we can’t have. But you can make your own gluten free ones like I did, by using gluten free rice crispies with melted chocolate. Roll into balls and chill in the fridge for a few hours. I use Nature’s Path Free From Organic Crispy Rice Cereal (284g) which can be found in Sainsbury’s or health food shops.”

• “Christmas buffets? Colour code it! Mini ‘flags’ made with cocktail sticks and coloured ‘flags’ or stickers on the plates. The colours show at a glance what is gluten free, dairy free, nut free and what is vegetarian etc. One clear sign near the table to show codes and most intolerances/allergies can be catered for. This is often effective in close-knit groups when you are dealing with numerous people with restrictions or ‘American suppers’.”

• “Organisation! The only way to get through Christmas gluten free is to get ahead with everything - make and freeze as much as you can in the weeks running up to it but also make sure you stock up on those faves like DS-gluten free pizza.

My chest freezer has transformed my life - and yes, I’m aware of how sad that makes me sound!!”

• “Use gluten free bread to make bread sauce and stuffing, they can be made in advance and frozen until the big day.”

• “I made stuffing using dried sage, finely chopped and fried onion and mashed potato. Rolled into balls and roasted. Delicious!”

• “We’re lazy and love to eat out on Christmas day but it has got tricky since I was diagnosed. My tips are visit the website for any allergen information, search on the gluten free message board which is a forum with really useful advice - usually someone has always visited the place. Always call in advance to pre-warn staff and bring your own gluten free rolls and gravy just in case.”

Eating out over Christmas?

Check out this list of restaurants which offer gluten free foods to diners - they also have cracking Christmas menus!

Bella Italia - An Italian restaurant chain with a delicious selection of gluten free pizzas, starters and sharing platters.

Zizzi Ristorante - Winners of the Healthy Food Eating Out Awards - Best for special diets 2012!

La Tasca - Passionate about Spanish food and culture! One of the first restaurant chains to offer gluten free foods.

Carluccio’s - Providers of great quality, authentic Italian food at sensible prices.

Prezzo - Great tasting food in a comfortable, stylish environment!

(Reviewed on Page 20)

Discover issue 8 autumn 15

Your health

Q

I’m doing a charity 100km non-stop trek at the end of the month. They provide food at various stages along the way, but have just confirmed that absolutely NONE of it (including the main meal at the end) is suitable for people with wheat intolerances or coeliacs. I need food on the go that I can carry with me but sustain me through a 30-hour trek. Any suggestions?

A

You’ll want to make sure that you have plenty of carbohydrates to avoid hitting the wall and protein for your muscles. There are lots of different recipes available on our website or online that may be suitable. Having a cooler bag inside your pack will help keep foods cool.

We have a few suggestions of things you can buy/make that are gluten-free on the next page.

16 Discover issue 8 autumn

Do you have a question on following a gluten free diet or maybe you need some medical advice? DS-gluten free’s in-house dietitians are highly trained to answer your queries!

Q

Flapjacks using gluten-free oats, Dried fruit, nuts and seeds - make your own trail mix with sultanas, dried apricots, peanuts, dates etc.

Hard boiled eggs Tins of tuna with a ring-pull top Cheese and gluten-free crackers Fresh fruit - oranges/apples/bananas DS-gluten free Pretzels Cooked/Baked potato or sweet potato (cold) Potato salad Gluten-free pasta salad - eg with sundried tomatoes, basil and feta cheese Rice/quinoa salad - add beans for protein DS-gluten free Quiche Lorraine Gluten-free energy bars (e.g. Nakd, Franks or make your own with dried fruit, nuts and seeds) DS-gluten free Rice Cakes with peanut butter/cheese/ other toppings Frittata - Vegetable omelette (cold) Gluten free corn chips

It is quite common for people to experience some weight gain following a gluten-free diet. This is because the lining of the gut is healing and is starting to absorb nutrients adequately again. Obviously, it is important to ensure that a healthy weight is achieved and maintained, and this can be done by following general healthy eating principles. It has been shown that, on the whole, gluten free foods have a similar nutritional content to standard gluten-containing alternatives.

So the same guideline applies; high fat and high sugar foods should be consumed in moderation as these are high-energy foods and will contribute to weight gain.

Q

Q

I am 61, and although I have never had any tests I am not able to eat foods with wheat or gluten. I had always had problems, but I have become worse in the past l8 months. I did try 3 rich tea biscuits recently and the next day I had an upset tummy and really bad pains and a very hard and bloated tummy and felt really poorly. I now follow a really strict diet and I am fine. I could not eat wheat and gluten for any length of time to have a test. Should I just carry on with what I am doing?

A

For someone in your position who has a clear problem with consuming gluten it would be advisable to rule out a diagnosis of coeliac disease. You can be tested for coeliac disease. However, as you point out, you would need to be consuming gluten regularly at the point of testing in order to obtain an accurate result. The benefits of obtaining a confirmed diagnosis of coeliac disease (or ruling it out) are that you would be entitled to regular follow ups with a specialist doctor and you would be monitored for the possible complications of coeliac disease such as osteoporosis.

You would also be entitled to receive gluten free foods on prescription. The decision of what to do next has to be yours, in consultation with your GP of course. Irrespective of your decision regarding coeliac testing, it would certainly be worth asking your GP for a referral to a registered dietitian to ensure that your diet remains nutritionally adequate whilst you are avoiding gluten and also to ensure that you are not consuming any ‘hidden’ sources of gluten in foods and drinks.

I have found some gluten free food to be really high in fat and sugar. No one told me that you are liable to put on weight when diagnosed, in fact I thought the opposite! Is this common with people after their diagnosis?

A

I’ve got eight weeks to go in my pregnancy and I really want to breastfeed my new baby but am very unsure whether or not this will end up increasing the likelihood of my baby getting coeliac disease. Any advice would be really appreciated.

A

A systematic review has been carried out on the effect of breastfeeding in relation to coeliac disease. The conclusion was that breast feeding actually can offer some protection against the development of the disease. This was particularly apparent when there was an increased duration of breastfeeding at the same time that gluten was introduced to the child’s diet. Further research is required though to determine whether breast feeding provides a permanent level of protection against coeliac disease or whether it merely delays symptoms.

For more information on this study visit www.coeliac.org.uk/node/229408 If you would like to seek the advice of DS-gluten free’s expert dietitians write to us at; Discover Your Health, FREEPOST RRLC UHST GGBY, Dr. Schär UK, Units 1-2 Station Court, 442 Stockport Road, Warrington, WA4 2GW. You could also email us at; info@dsglutenfree.co.uk.

Discover issue 8 autumn 17

Indulgent desserts for the

festive period

Chocolate Profiterole Tower

Method

A real crowd pleaser! Wow your guests this festive season with this chocolate profiterole tower using the DS-gluten free Yorkshire Puddings.

1. Cook the DS-gluten free Yorkshire Puddings according to the pack instructions, allow to cool.

2. To make the chocolate sauce: combine all the ingredients except the dark chocolate in a medium saucepan and mix well.

3. Slowly bring to the boil, stirring occasionally.

Boil for 5 minutes, then add the broken chocolate pieces, remove from the heat and allow the chocolate to melt in the sauce, stir again and cool slightly before serving.

4. In a medium bowl whip the cream until it just peaks and stir in the icing sugar.

5. Cut each DS-gluten free Yorkshire Pudding into quarters, place a teaspoon of the chantilly cream into one quarter and top with another turned upside down so most of the cream is enclosed. Assemble on a serving dish or cake board with a covered cone in the centre to aid structure and drizzle over some of the cooled chocolate sauce, reserving some extra sauce for when you serve - yummy!

Serves: 8-10 Preparation time: 40 minutes Cooking time: 10 minutes for the chocolate sauce

Ingredients 4 packs of DS-gluten free Yorkshire Puddings 500ml Whipping Cream or Double Cream 50g Icing Sugar

Chocolate Sauce

5tbsp Single Cream 25g Cocoa Powder 115g Caster Sugar 175g Golden Syrup 25g Butter 50g Luxury Dark Chocolate, broken into pieces

18 Discover issue 8 autumn

White Chocolate and Bourbon Cheesecake Creamy, comforting with a delightful crunch, this melt in your mouth pudding is a dessert winner every time.

Serves: 10 Preparation time: 25 minutes Chilling time: 3 hours

Ingredients 2 packs of DS-gluten free Bourbon Biscuits (reserve 6 biscuits for the topping, the remaining biscuits are for the base)

100g Butter 300g Soft Cream Cheese 250ml Double Cream ½ tsp Vanilla Extract 100g Icing Sugar 175g White Eating Chocolate (check the Coeliac UK Food and Drink Directory for varieties)

Cherries or Redcurrants for decoration Tip! Spun sugar adds a sensational decoration to any dessert

Method 1. Line a 20cm spring form tin with greaseproof or baking paper.

2. To make the base: Melt the butter in a pan. Whizz 14 Bourbon Biscuits in a food processor to finely crush or place in a sturdy bag and crush with a rolling pin. Add to the butter and mix together.

3. Tip into the 20cm deep spring form cake tin. Press down and level with the back of a spoon. Chill for 20 minutes.

4. Meanwhile make the topping: Melt the chocolate in a bowl over a pan of hot water (not boiling).

Cool slightly.

5. In a large bowl whisk together with an electric whisk on a low setting the cream cheese, cream, vanilla extract and sugar, gradually pour in the melted white chocolate then fold in the 6 broken Bourbon Biscuits.

6. Pour the mixture on to the biscuit base and refrigerate for about 3 hours or until set.

7. Remove greaseproof paper and place cake on serving plate. Decorate.

Discover issue 8 autumn 19

A restaurant review from a gluten free diner:

Belissimo!

Boasting over 75 restaurants in the UK, the Bella Italia chain has been offering a taste of Italy to diners since the early 1990s.

The menu consists of a delicious selection of pizzas, pastas, salads and a range of grilled and speciality dishes. Luckily for myself and other gluten free diners, Bella Italia now offers gluten free pizza bases, pasta and other adaptions to otherwise gluten containing dishes.

At the restaurant Bella Italia had a fantastic atmosphere. I still tend to adopt a military operation attitude towards eating out gluten free but the friendly staff and happy chatting from satisfied diners put me at ease.

I reminded the waitress I was gluten free. The menu had a flash advertising gluten free options but didn‘t pinpoint which individual dishes were gluten free. However, the waitress was happy to talk me through what was available.

She told me which meals they could substitute for gluten free pizza bases and pastas and which meals could be adapted to be naturally gluten free. This was all at no extra cost which was great! Some restaurants may charge more for gluten free foods due to the substitution of ingredients and the extra care taken to avoid cross contamination.

prescription

Gamber succulent king prawns baked in garlic and chilli butter, minus the gluten containing ciabatta £6.25 This was delicious, I was slightly concerned about the marinade so I wrapped up one of the prawns for gluten testing. My handbag smelt very suspect but it was all for a good cause. Lab results showed that the dish was gluten free. Diners could also choose from the baked pizza bread using the gluten free pizza bases or the naturally gluten free starters including soup of the day and the mozzarella and tomato salad.

Main course Trifolati Pizza - Crisp speck ham, gorgonzola, parmesan, mozzarella and garlic chestnut mushrooms £9.95 Gluten test results showed that the pizza passed with flying colours. The pizza was large in size and crisp and light. The base looked stone baked and it tasted just like an authentic Italian pizza. On questioning the staff I learnt that the bases are cooked and come in individually wrapped trays to eliminate cross contamination. I’ve also found in the past that some gluten free pizza bases can be quite doughy and sometimes taste uncooked but this wasn’t the case. It was also flavoursome but didn’t detract from the toppings. I was very impressed.

Dessert Chocolate ice cream £3.95 Desserts were slightly limited as most of them were either cakes or ice-cream sundaes which contained brownies. My recommendation would be for Bella Italia to look at offering a gluten free substitute for one of these ingredients but regardless the chocolate ice cream was still delicious and I was quite full at this point!

DS-gluten free White Sliced Loaf Same recipe available under Glutafin Gluten Free White Loaf 400g. Pip code: 054-6093

DS-gluten free Crackerbread Same recipe available under Glutafin Gluten Free Crispbread 150g. Pip Code: 338-4443

DS-gluten free Pizza Base Same recipe available under Glutafin Gluten Free Pizza Base 300g. Pip Code: 334-112

Starter

If you would like to share your eating out experiences with DS-gluten free write to us at; Discover Restaurant Reviews, FREEPOST RRLC UHST GGBY, Dr. Schär UK, Units 1-2 Station Court, 442 Stockport Road, Warrington, WA4 2GW. You could also email us at; info@dsglutenfree.co.uk.

20 Discover issue 8 autumn

DS on

The following products will be unavailable in the very near future;

DS-gluten free products no longer available to order with your pharmacist By the end of the year DS-gluten free products will no longer be available to order with your pharmacist. To help you with the transition we have listed products from our sister brand, Glutafin, which are of a similar taste and recipe.

If you require any more information or support please do not hesitate to contact us on freephone; 0800 954 1981 or email; info@dsglutenfree.com

DS-gluten free Spaghetti Same recipe available under Glutafin Gluten Free Spaghetti 500g. Pip Code: 211-5160 DS-gluten free Fusilli Same recipe available under Glutafin Gluten Free Fusilli Pip Code: 211-5178

DS-gluten free Penne Same recipe available under Glutafin Gluten Free Penne 500g. Pip Code: 211-5152

We’ll Rise to The Challenge!

With an expert team of chefs and dietitians plus the widest range of mixes available via your pharmacy, Glutafin are confident they can bake pretty much anything. Just tell them the food you’re missing and Glutafin will perfect the recipe using their mixes and send it to you. You may even be picked to receive a FREE sample of one of the Glutafin mixes to help you get started. To challenge Glutafin with your baking recipe, visit www.glutafin.co.uk/challenge.

NEW! Glutafin Cornflakes Glutafin are pleased to introduce NEW Cornflakes!

These golden flakes of toasted corn have been fortified with vitamins and are perfect with a splash of milk to start your day. They are also low in fat, low in saturated fat, low in sugar and a source of fibre. PIP Code: 381-3748

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The above information is correct at time of going to print, 19th September 2013. Contact us to check you have the latest version of our product guide. If not, we will send you out another one absolutely free.

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Goodness Foods

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Sainsburys

Waitrose

Bread

Stockists

Asda

DS online shop

The Co-operative

Goodness Foods

Waitrose

Booths

Morrisons

Tesco

Sainsburys

Asda

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www.dsglutenfree.co.uk/onlineshop

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Products available from these stockists

Frozen Ready Meals Beef Lasagne Tortellini

22 Discover issue 8 autumn

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Discover issue 8 autumn 23

Full year’s

Free subscription

Discover

to Magazine!

Text the word Discover, followed by your full name, address and postcode to 80878 or fill in the form below and return to; Discover, Freepost RRLC UHST GGBY, Dr. Schär UK, Units 1-2 Station Court, 442 Stockport Road, Warrington, WA4 2GW Freephone: 0800 954 1981 Email: info@dsglutenfree.co.uk First Name

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* Free gift will be to the value of RRP; £5.00, subscriptions must be received by 31.12.13. To subscribe via text, text the word Discover, followed by your full name, address and postcode to 80878 as shown above. Texts that do not contain this information in full will be viewed as invalid subscriptions. If you are in the UK texts will be charged at your provider’s standard rate (typically 10-12p). If you are texting from outside the UK you will be charged for any messages sent/received at your providers roaming standard rates. DS-gluten free accepts no responsibility for messages that are lost or delayed or which are unable to be sent due to lack of network coverage, or for any other reason beyond its control. Please note this text number is for Discover subscriptions only. If you have a query or require assistance please contact DS-gluten free by phone, email or letter. By taking part in this promotion all entrants will be deemed to have accepted and be bound by these terms and conditions. Discover Magazine is issued bi-annually; subscribers will receive one copy of each issue. Offer is restricted to one subscription per household. Please tick box if you do not want to receive texts on latest offers from DS-gluten free.

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