Your life 2016

50p off Schär Seeded Ciabatta Rolls/ Wholesome Vitality Loaf

50p off

WIN a year’s supply of bread!

Fill in the form below to subscribe to the next issue of Your Life magazine. By sending this form back to us you will also be entered into our competition to WIN a year’s supply of bread!* First name: ............................................................... Surname: .......................................................................

Gender:

Male

Female

Mobile Number: .......................................................................

Email: ......................................................................................................................................................................

Address: ................................................................................................................................................................. .................................................................................................................................................................................... ....................................................................................................................................................................................

County: ......................................................................................... Postcode: ....................................................

Schär Bontà d’Italia Pizzas/Frozen Pain au Chocolat

50p off

I follow a gluten-free diet because I have...

My preferred gluten-free bread is by:

Coeliac disease Gluten sensitivity Wheat allergy/intolerance IBS It’s a lifestyle choice Low FODMAP diet Other……………………………………………………...

Newburn Bakehouse Genius Bfree I don’t consume gluten-free bread I make my own Other brand………..............…………………………...

Once you have registered with us, we may be in touch with any new gluten-­free products launching in your area, any free-­from events or if we have a special promotion we’d like to make you aware of.

If you would prefer NOT to be contacted by any of the following methods, then tick the appropriate box: Telephone

SMS/Mobile

Email

Post

Cut out this form and send back to us in an envelope addressed to: FREEPOST, RRLC UHST GGBY, Dr Schär UK Ltd., Units 1-2, 442 Stockport Road, Warrington, WA4 2GW Schär Saltí Crackers/Mini Os/ Chocolix Bars

Customer care line: 0800 161 5838

Email: share@schar.co.uk

*Terms and conditions apply. For terms and conditions, please visit www.schar.com/yourlife

Issue 1 | Winter 2016 | Schar.co.uk

All the latest news, reviews and much more from Schär gluten-free Don’t let Christmas go to waste Recipe inspiration for the leftovers

Your Stories “I couldn’t kiss my boyfriend after he’d eaten bread”

Your Tips Advice from the experts

Your Health Schär’s dietitians answer your queries

Money off coupo ns inside!

editor’s

letter

Hello beloved readers!

A very warm welcome to our first issue of Your Life magazine. If you’re still getting to know us, Schär is Europe’s favourite in gluten-free and we’re on a mission to make your gluten-free life easier!

Meaning, as well as creating delicious gluten and wheat free foods (flick to the middle of the mag for a full list of our range), we like to put together handy online tools, meal inspiration, and send bits and bobs from time to time in the post, or by email, which should come in useful if you’re following a gluten-free diet.

For our first edition of Your Life we’re on a early countdown to Christmas! Our gluten-free baker Gill, has come up with some delicious festive dishes using the leftovers, we’re giving out gifts early this year in the form of money off coupons, and we sat down with model Camilla Lopez to hear all about her true life story. The Schär dietitians answer your queries, and we send competition winner Rachel on a luxury spa break!

So sit back, relax, grab a Chocolix and enjoy Your Life – see what we did there...

All the best, The Schär team

17 DATES FOR THE DIARY 19th November 2016 • 10:30am - 3:30pm Bath and West Wilts Food Fayre

7

Bath Racecourse, Lansdown, Bath, BA1 9BU

26th November 2016 • 2:00pm - 4:30pm Belfast Food Fayre Belfast Methodist College, 1 Malone Road, Belfast, BT9 6BY

3rd December 2016 • 10:00am - 2:00pm Cambridge Food Fayre 11th and 12th March 2017 Glasgow Allergy & Free From Show Scottish Exhibition & Conference Centre (SECC), Exhibition Way, Glasgow, G3 8YW

Our friends at Coeliac UK also host a number of food fayres and coffee mornings at various venues across the country.

Contact them on 0333 332 2033 to find your nearest event.

2

Issue 1 | Winter 2016 | Schar.co.uk

contents 4-5

News from Schär HQ

6-9

Don’t let Christmas go to waste Quick cheats for making those classic dishes as well as recipe inspiration for using the leftovers

10

Your pics Foodie inspiration from our followers

11

Going away gluten-free?

Competition winner Rachel reviews the Vigilius Mountain Resort

12-13

Where to buy

14-15

Your tips Hints, tips and advice from glutenfree bloggers and British no. 2 Judo champion Megan Fletcher

16-17

How we make our best in class breads Take a tour of our bakery and discover our secret ingredients

18-19

Your stories Meet Camilla Lopez: model and coeliac

20-21

Entertaining recipes Dinner party desserts to wow your guests this Christmas

22-23

Ask the dietitian The Schär dietitians answer your queries

20

es . t.

Issue 1 | Winter 2016 | Schar.co.uk

3

here at

Schär HQ

Happy Birthday to us!

Although Schär has been around since 1922, we have officially been on shelves in the UK for a year. And wow, what a year it’s been! We’d like to thank our customers for such a warm welcome to the UK and hope you’ve liked our new additions to the range along the way.

New additions to the family As a family run company we are always delighted to hear about new arrivals, and as other office workers can appreciate, we are especially nosy when it comes to our colleagues’ TV preferences, pets and all things personal really! On route to Bath food fair this year, Stacey from Customer Services was somewhat surprised/terrified to learn she had gone into labour early... 3 weeks early in fact! Stacey and her husband Mike got to the hospital in the nick of time to have baby Lily. And that’s not all, within six weeks, no less than four other babies were born!

A big congratulations to Stacey, Karen, Corrine, Claire and Kate.

Newbie alert A very warm welcome to our new intern Kate. As a newbie, Kate gets to do fun things like conduct taste panels and make chocolate coated pretzels. Meanwhile, we watch Kate with envy and pore over boring spreadsheets. Here’s Kate’s chocolate coated pretzels recipe in 3 simple steps.

Proud sponsors The Allergy and Free From Show is Europe’s largest event for people with food intolerances, allergies and skin conditions.

The show has 3 stops throughout the year - Glasgow, London and Liverpool. Each venue promises a weekend full of free from goodies, cooking classes, talks and expert advice.

As proud sponsors, we’re delighted to be able to offer our readers free tickets!

Visit www.allergyshow.co.uk/go/schar-mag for more information.

4

Issue 1 | Winter 2016 | Schar.co.uk

what’s

new...

The best thing since sliced bread When it comes to gluten-free food you won’t settle for anything but the best, and neither will we. Schär’s bakers have risen to the challenge and are proud, so very proud, to bring to you their greatest creations yet. We are delighted to announce the launch of our new Wholesome Vitality Loaf and Seeded Ciabatta Rolls. Visit www.schar.co.uk/bakery to see what all the fuss is about. Both best in class breads are now available from Tesco.

From loaves and rolls to baguettes; Sainsbury’s are now stocking our crusty White Baguettes, 2 per pack, ideal for spreading with garlic butter and topping with parsley to make garlic bread for all the family.

Bonjour to freshly Crackers about baked Pain au Chocolat crackers

Bontà D’Italia Veggie Pizza

As Europe’s favourite in glutenfree we know a thing or two about continental dishes. Our Pain Au Chocolats are freshly baked, then immediately frozen. So all you need to do is take them out of the freezer whenever you fancy for the ultimate convenience.

Now sold in the frozen aisle of Morrisons stores.

Bontà D’Italia, ‘the goodness of Italy,’ flows right through our frozen dishes. Our authentic stonebaked pizzas and perfect pasta dishes are made in Italy with the all the tradition, pleasure and passion Italians have for cooking. Morrisons shoppers will be delighted to know that the new Veggie variant can now be found in the frozen free from aisle.

The new must-have in everyone’s office drawer; our new Salti Crackers are simply delicious served solo or piled high with your favourite toppings. These crunchy, bite-sized, savoury crackers come in a sharing bag with a re-sealable sticker, ideal if you’re on-the-go! Pick up a bag from Tesco or our online shop.

For a list of our full stockists, turn to page 13.

Issue 1 | Winter 2016 | Schar.co.uk

5

don’t let Festive Pizza A simple and delicious snack using the Christmas leftovers. Ideal for a quick dinner or as part of the Boxing Day buffet.

READY IN: 10 MIN

CUTS INTO 4-6 SLICES

Ingredients

• 1 Bontà D’Italia Margherita Pizza, defrosted • 3 – 4 slices of cooked turkey • 2 tbsp leftover stuffing • 25g grated mozzarella • Cranberry sauce to serve Method

1. Preheat the oven 220°C/200°C fan/Gas Mark 7.

2. Top the pizza with cut turkey slices, crumble over the stuffing and sprinkle with the mozzarella.

3. Place on the middle shelf and cook for 7-8 minutes, or until the cheese has melted.

4. Serve with a lovely dollop of cranberry sauce in the centre of the pizza

To make the stuffing: Ingredients

• 115g (4oz) Schär Wholesome Seeded Sliced Loaf • 12 1/2 g ( 1/2 oz) butter • 1 small chopped onion • 1 stick of celery, chopped into small pieces • 2 x 15ml (2 tbsp) of fresh, chopped parsley, or 2x 5ml (2 tsp) dried parsley • 25g (1 oz) of ready to eat apricot, cut into small pieces • Seasoning • 50ml (2 floz) of fresh orange Juice • 2 x 15ml (2 tbsp) gluten-free cranberry sauce • 25g (1oz) chopped walnuts, or pine kernels (optional) Method

1. Crumble or place in a food processor the Wholesome Seeded Bread, the crust can also be used, until it resembles breadcrumbs.

2. Place breadcrumbs in a bowl.

3. Melt the butter and fry the onion and celery until soft and very lightly browned. Add to the breadcrumbs.

4. Mix in the parsley, apricots and nuts (if using) and seasoning. Pour in the orange juice and stir in the cranberry sauce.

5. Bind the mixture together and make into 6-8 stuffing balls and cook Gas Mark 5/ 190°C for 20 minutes, or place mixture in an ovenproof dish and cook at the same temperature for 35-40 minutes.

6

Issue 1 | Winter 2016 | Schar.co.uk

go to waste It’s the most wonderful (and busy!) time of the year. If you’re struggling to fit everything in, these recipes are quick and simple to make, and provide some great inspiration for transforming your leftover turkey and trimmings.

Turkey and Cranberry Panini Serve as a scrumptious snack over the festive season!

READY IN: 10 MIN

SERVES 1

Ingredients

• 1 Schär Panini Roll • 3 tsp cranberry sauce • 2 slices of cooked turkey • 3 cooked pigs in blankets • 5 slices of Brie cheese Method

1. Preheat the oven to 200°C/180°C fan/Gas Mark 7.

2. Cut the panini in half lengthways and spread the cut base and top with 2 tsp of cranberry sauce.

Then place on the turkey slices.

3. Cut the pigs in blankets diagonally and lay onto the turkey. Drizzle over the remaining spoonful of cranberry sauce and cover with the Brie slices.

Top with the panini lid.

4. Wrap the whole panini in baking parchment or greaseproof paper and place on a baking sheet.

5. Cook in the oven for 5 – 6 minutes and serve by cutting the panini vertically and dressing with salad.

Issue 1 | Winter 2016 | Schar.co.uk

7

Pasta-free lasagne A unique take on a classic recipe. This lasagne is great for a last-minute dinner party as it uses a staple, glutenfree ingredient that most of us have in our kitchens all the time – bread!

PREPARATION TIME: 45 MINS

SERVES 4

COOKING TIME: 40-45 MINS Ingredients Layers

Ragù • 85g diced pancetta • 500g steak mince • 1/4 tsp grated nutmeg • 2 tsp dried mixed herbs • 1 medium onion, peeled and diced Béchamel Sauce • 1-2 garlic cloves, crushed • 600ml milk • 2 celery stalks, finely diced • 1 x small onion, carrot, celery • 2 medium carrots, diced stick, bay leaf • 400g can chopped tomatoes • 1 tsp crushed black peppercorns • 2 tbsp tomato purée • 50g butter or margarine • 1 beef stock cube with • 50g cornflour or gluten-free flour 100ml water • 100g mature cheddar cheese, grated • Seasoning Method

• 9 slices of Schär Wholesome Vitality Loaf • 2-3 garlic cloves, crushed • 35g butter

To make the sauce: 1. Put the milk in a saucepan with the cut vegetables, bay leaf and peppercorns.

2. Heat gently to simmering point (or put in a large jug and heat in the microwave, medium setting for 3 - 4 minutes).

3. Remove from the heat, cover and leave to infuse for 30 minutes, then strain the milk into a jug.

To make the Ragù: 1. In a medium to large saucepan, fry the pancetta until lightly brown and then add the mince with the nutmeg and herbs over a medium to high heat, constantly stirring until all the meat is slightly brown.

2. Once the mince is browned, add the diced onion, garlic, celery and carrots and continue to fry another 5 minutes.

3. Then add the chopped tomatoes, tomato purée and stock cube, and cook for a further 20 minutes. Season to taste after the filling has cooked.

To make the layers: 1. Melt the butter and mix in the crushed garlic. Then, toast the bread slices and brush with the garlic butter.

2. Preheat the oven 190˚C/170°C Fan/Gas Mark 5.

To finish the sauce: 1. Melt the butter for the sauce in a pan over a low heat then remove from the heat, add the cornflour, stirring until smooth, and gradually blend in the milk, stirring constantly.

2. Then return to the heat until the sauce comes to a gentle boil.

Add 65g of the cheese and season to taste.

To layer: 1. Place 1/2 of ragù sauce on the base of the dish and layer half the bread on top with 1/2 the béchamel sauce and repeat.

2. Top with the remaining béchamel sauce and sprinkle with the

remaining grated cheese.

3. Cook in the oven for 40 - 45 minutes until golden on top and gently bubbling.

8

Issue 1 | Winter 2016 | Schar.co.uk

Microwaveable Cranberry & Orange Christmas Pudding Run out of time to make your Christmas pudding? Don’t despair, this one can be made a few days before Christmas, stored in the refrigerator and produced on the important day, and no one would know!

PREPARATION TIME: 15 MINS, PLUS SOAKING – AT LEAST 3HRS COOKING TIME: 18 – 20 MINS PLUS 7 MINUTES STANDING TIME

SERVES 6-8

Ingredients

1/2

• 300g luxury mixed fruit • 1 tsp mixed spice • 25g dried cranberries • 50g dark muscovado sugar (cherries could be used) or dark brown sugar • Zest and juice of 1 orange • 25g hazelnuts, roughly 100ml (3 1/2 fl oz) + 100ml water chopped = 200ml (7 fl oz) orange juice • 50g blanched almonds, and water roughly chopped • 50ml (2 fl oz) Brandy • 85g gluten-free suet, suet from • 1 small cooking apple – grated the butcher or a vegetable • 2 Schär Panini Rolls – made alternative grated straight into breadcrumbs or 150g from the fridge of any other Schär bread if • 1 large egg, beaten preferred • 1 tbsp black treacle Method

1. Put the mixed fruit, dried cranberries, orange zest, juice and water into a large mixing bowl, microwave on full power for 3 minutes then leave to soak for 1 hour.

2. Pour over the brandy, cover and leave to soak in a cool place for a further 2 hours.

3. Add the grated apple, breadcrumbs, mixed spice, sugar and nuts, and mix together with a wooden spoon. Add the suet in 3 batches and stir well after each batch. Then, add the egg and treacle and mix again, not forgetting to make your wish!

4. Grease a 1.2 litre (2pt) plastic pudding basin. Spoon the mixture into the prepared basin and cover the top with cling film and pierce a few times.

5. Cook in the microwave on medium for 10 minutes, stand for 5 minutes then cook on medium for a further 8-10 minutes.

If eating immediately, stand for a further 2 minutes or when cold wrap in cling film/foil and store in the refrigerator for 1-2 weeks.

(Cooking times may vary according to the type of basin and microwave).

NB: Reheating

Remove foil and cover lightly with cling film, pierce a few times, then microwave on full power (850 watts) for 3 minutes, allow to stand for 3 minutes, then cook on medium for 5-7 minutes. Then leave to stand for a further minute before turning out of the basin (temperature needs to be approximately 65˚C in the centre of the pudding).

Issue 1 | Winter 2016 | Schar.co.uk

9

your

pics

Here at Schär HQ, we love nothing more than receiving pictures of our products made into delicious meals by YOU! Not only do they look great, but they also give us lots of inspiration for new recipes and meal ideas! So, to celebrate some of your finest photographic moments – here are Your Pics…

@gluten_free

_holly

@CakesbyNoah

@clarefoot_sw2

@dreamdayflowers

@healthynibs

@clean.eatin

g.fitgirl

If you would like your picture featured in the next copy of YourLife magazine, simply upload your image to one of our social media pages: Facebook.com/ScharglutenfreeUK

@deliciousan 10

Issue 1 | Winter 2016 | Schar.co.uk

dgf

Twitter @Schar_UK

Instagram: @scharglutenfreeuk

olly

going away

gluten-free?

You don’t get to be Europe’s No.1 in gluten-free just by making great tasting gluten-free foods – we’re dedicated to making not just your meal times more enjoyable but your gluten-free life easier.

That’s why we offer a range of handy tools such as our Gluten-free Holidays website: holidays.schaer.com, which allows you to find your perfect Italian holiday without the need to worry about what to eat once you get there! And if you’re looking for gluten-free pit stops along the way you can also download our Glutenfree Roads app, which gives you quick and easy access to over 53,000 gluten-free supermarkets, restaurants, bars and hotels all over the world!

But, don’t just take our word for it – here’s a review from our lucky competition winner, Rachel, who won a 4-night stay at the luxurious Vigilius Mountain Resort in South Tyrol, Italy. A stone’s throw from our head office and available for bookings at holidays.schaer.com.

The holiday in a nutshell

Resort roundup

“Our retreat for four days was the beautiful Vigilius resort, 1,200 metres up the Monte San Vigilio in the Italian Alps and only accessible by a 7 minute cable car ride. The Vigilius resort is owned by Ulrich Ladurner, who is also the founder and President of the Dr Schär group, so it comes as no surprise that every meal has gluten-free options available if wanted.”

“The rooms are also spacious and open, with stunning views of the mountains on every side and the resort itself offers a range of activities to its guests, including hiking, mountain biking and other fitness programs. We spent a lot of our time in the pool, sauna, steam room and spa, enjoying the peace and quiet as we swam in the eternity pool and relaxed in the indoor and outdoor whirlpools.

What was on the menu “Breakfasts consisted of an amazing buffet containing just about everything you could conceivably want – cereals, pastries, fresh fruit, cold meats, fruit juices, smoothies, cooked breakfasts and cheeses.

There was a separate section for the gluten-free choices and I was pleased to see that soya milk, local goat’s milk and cheese and dairyfree chocolate sauce were available too.

Our lunchtimes were spent at various gasthauses in the mountains surrounding the resort. We even found a gluten-free section with a surprisingly extensive menu at a particularly remote gasthaus at the top of Monte San Vigilio!

We chose to stay in the hotel and eat in their restaurants as our evening meals were delicious! There are 2 restaurants at Vigilius: the delightful Stube Ida serving regional dishes and wine, and the more formal Restaurant 1500 with exquisite and interesting menu choices. The menus were clearly annotated to show which dishes could be made gluten-free and gluten-free bread was also available on request. We enjoyed every meal we had there!”

Without a doubt, Mike and I enjoyed a fabulous time at the Vigilius Mountain Resort and left feeling more relaxed and rested than we have in a long time. It was a real eye-opener when it comes to how this part of Europe tackles the matter of allergy-friendly foods and has made us more confident to spread our wings and travel there with the children when time allows.”

We hope you enjoyed Rachel’s review readers.

If you would like to share your gluten-free holiday story, simply email us at: share@schar.co.uk

uk Issue 1 | Winter 2016 | Schar.co.uk

11

stockist &

Gluten

Wheat

Lactose

Milk

Egg

Soya

Lupin

Sulphites

May also contain

Allergen Guide Wholesome Seeded Loaf

✘

✘

✘

✘

✘

✓

MCT

✘

✘

Wholesome White Loaf

✘

✘

✘

✘

✘

✓

MCT

✘

✘

Brown Ciabatta Rolls

✘

✘

✘

✘

✘

✓

MCT

✘

✘

White Ciabatta Rolls

✘

✘

✘

✘

✘

✓

MCT

✘

✘

NEW White Baguette

✘

✘

✘

✘

✘

✓

✘

✘

✘

Panini Rolls

✘

✘

✘

✘

✘

✓

MCT

✘

✘

Sweet Brioche Rolls

✘

✘

✘

✘

✓

MCT

MCT

✘

✘

Brioche Loaf

✘

✘

✓

✓

✓

MCT

MCT

✘

✘

Pizza Bases

✘

✘

✘

✘

✘

MCT

✘

✘

✘

NEW Wholesome Vitality Loaf

✘

✘

✘

✘

✘

✘

✘

✘

LUPIN / SOYA

NEW Seeded Ciabatta Rolls

✘

✘

✘

✘

✘

✓

✘

✘

LUPIN

Custard Creams

✘

✘

✓

✓

✘

✓

MCT

✘

✘

Bourbon Biscuits

✘

✘

✓

✓

✘

✓

MCT

✘

✘

Rich Tea Biscuits

✘

✘

✓

✓

✓

MCT

MCT

✘

✘

Chocolate Fingers

✘

✘

✓

✓

✘

✓

MCT

✘

✘

Digestive Biscuits

✘

✘

✘

✘

✘

✓

MCT

✘

✘

Milk Chocolate Nobbles

✘

✘

✓

✓

✘

✓

MCT

✘

✘

Mini Os

✘

✘

✓

✓

✘

✓

MCT

✘

✘

Chocolix

✘

✘

✓

✓

✘

✓

MCT

✘

✘

Breakfast Bakes

✘

✘

✓

✓

✘

MCT

MCT

✘

✘

Crispbread

✘

✘

✘

✘

✘

MCT

✘

✘

✘

Lightly Salted Rice Cakes

✘

✘

MCT

MCT

✘

MCT

✘

✘

SS

Pretzels

✘

✘

✘

✘

✘

✓

✘

✘

SS

Cream Cracker

✘

✘

✘

✘

✘

✓

✘

✘

✘

Grissini Breadsticks

✘

✘

✘

✘

✘

✘

✘

✘

✘

NEW Saltí Crackers

✘

✘

✘

✘

✘

✓

✘

✘

LUPIN

Lactose Free Bontá d’Italia Margherita

✘

✘

✘

✓

✘

✓

✘

✘

✘

NEW Bontà d’Italia Veggie Pizza

✘

✘

✓

✓

✘

✓

✘

✘

✘

Bontá d’Italia Salame Pizza

✘

✘

✓

✓

✘

✓

✘

✘

✘

Bontá d’Italia Margherita Twin Pack

✘

✘

✓

✓

✘

✓

✘

✘

✘

NEW Cannelloni Alla Ricotta E Spinaci

✘

✘

✓

✓

✓

✘

✘

✘

✘

NEW Caserecce Con Pesto

✘

✘

✓

✓

✓

✘

✘

✘

SOYA

Yorkshire Puddings

✘

✘

✓

✓

✓

✘

✘

✘

✘

White Rolls

✘

✘

✘

✘

✘

✓

✘

✘

✘

Chicken Kievs

✘

✘

✓

✓

✘

✘

✘

✘

✘

NEW Pain Au Chocolat

✘

✓

✓

✓

✓

✓

✘

✘

NUTS

Frozen

Biscuits & Snacks

Bread

Category

Products

MCT = May contain traces 12

SS = Sesame seeds

Issue 1 | Winter 2016 | Schar.co.uk

Correct at the time of print in October 2016

At Schär our mission is to make your gluten-free life more enjoyable, that’s why we’re Europe’s No. 1.

This handy guide can be used to find us in the free-from aisle and frozen section at your local supermarket, as well as giving you all the allergen information you need for our various products.

If you want to take it easy this Christmas, then why not order your gluten-free favourites online to be delivered to your door via: schar.onlineshop.uk.com

S O c hä n S h lin r op e

Bo ot hs

Oc ad o

T Co he -o p

W ait ro se

M or ris on s

Sa in sb ur y

As da

Frozen

Biscuits & Snacks

Bread

Stores

Te sc o

’s

Don’t forget to take your coupons with you!

(See back page)

Issue 1 | Winter 2016 | Schar.co.uk

13

your tips...

Due to the wonders of modern technology we chat to our customers all the time on social media. Like us, you’re passionate about gluten-free foods and love to share hints and tips on how to make following a gluten-free diet easier. We sat down with Chef Mitch, Sports Star Megan and gluten-free traveller and Mum, Siân, to find out a bit more about them…

Mitch Lee CHEF TIPS

About me My name is Mitch Lee and I am a full time chef and restaurant manager at a vegan and gluten-free restaurant. I am also a professional freerunner and have my own food blog. I have been following a gluten-free diet for about 5 years now as I found myself feeling lethargic, bloated or sick from eating gluten. I have also been following a vegan diet since the start of this year.

Typical day BREAKFAST a bowl of oats soaked overnight in almond milk with added berries, nuts and seeds, nut butter and cinnamon.

LUNCH as I work in a vegan restaurant this can be varied but often amount to a bowl of colourful crunchy veggies and salad, along with hummus, avocado, and falafel (with a lot of chilli sauce!)

DINNER can be anything from a courgette pasta with pesto to a homemade dahl. I cook most things from scratch, however, if we ever have a veggie burger night, Schär Ciabatta Rolls make for the perfect buns.

14

Issue 1 | Winter 2016 | Schar.co.uk

Start with whole foods, load up on fruits and vegetables and centre your meals around those. Many vegetables or grains like potatoes, rice and most lentils are gluten-free so these are great to use. Look at blogs and websites for inspiration and don’t feel like you are different or awkward because you need to be gluten-free – over the past few years even eating out is a breeze so you are going to be fine! One thing to be careful of is some products like spices, sauces and even gravies can have hidden wheat flour so be sure to check the ingredients a little closer before making purchases!

Favourite Schär Product?

I love the Schär brand and especially like the Brown Ciabatta Rolls and the Wholesome Seeded Loaf.

Megan Fletcher SPORTS STAR ROUND UP

About me My name is Megan Fletcher and I am a Commonwealth Judo Champion. I suffer from coeliac disease and have had to adapt my diet and training regime in order to adhere to a gluten-free lifestyle.

When were you diagnosed with coeliac disease?

I was only diagnosed with coeliac disease officially after a gastroscopy in April this year. I had a blood test that suggested that I had it in February but I had to have the gastroscopy to 100% confirm.

How has your experience been as a newly diagnosed coeliac to date?

My experience at first has been very challenging - I had no idea the huge amount of foods that contain gluten.

You think of the most obvious ones such as bread and pasta but it is hidden in so many other food products.

I think that been the most difficult thing to adjust to.

Siân Drew

For Me gan Fletch er’s Fo od Diary, turn to page 2 1

Make sure you are really organised. You need to pack a box of food for every trip that you go on. At first I thought it was a real hassle, but there has been a number of training camps I have attended that I would have been really stuck on if I had not taken food with me.

The best thing is to try and keep positive about the situation. I think if you become negative about the foods you can’t have it has a real big impact on how well you make the transition to being gluten-free. It is hard, but cutting out gluten from my diet has had a hugely positive impact on my performance.

Favourite Schär Product?

I think my favourite Schär product has to be their bread. Ever since being diagnosed I have tried a great deal of other gluten-free breads on the market.

A lot of them are extremely dry and difficult to eat. I have to say though after eating Schär Wholesome Seeded Loaf it really was the best bread I had eaten since being diagnosed.

MUM SAYS

About me

Typical Day

My name is Siân and I am a mum of toddler twins!

I am coeliac, but I am also allergic to a couple of types of nut (almond, hazelnut and chestnut). I also love exploring and even though my dietary restrictions can present extra challenges for travel – I firmly believe nothing should hold you back from exploring, near or far!

BREAKFAST at work: usually yoghurt with gluten-free oats and at home: toast and scrambled eggs.

LUNCH usually sushi (I keep a bottle of glutenfree Tamari sauce on my desk at work) or a salad.

DINNER we tend to eat spicier foods. My husband makes a great chilli con carne and some fantastic curries!

First of all focus on what you can eat, and not what you can’t as there are still many options. Eating out in a restaurant and travel is not off limits, but you will need to do plenty of research beforehand to find safe places to eat and stay. And if you’re travelling abroad, use translation cards (or a translation card app on your phone) to ensure your dietary restrictions are understood in the local language.

Favourite Schär Product?

My absolute favourite product for travelling is the Schär Brown Ciabatta Rolls – I always travel with at least one pack in my hand luggage! I also love the Bontà d’Italia Pizzas – I buy the Margherita and add my own toppings.

Issue 1 | Winter 2016 | Schar.co.uk

15

how we make our

best in class breads Whether you’re tucking into a piece of hot toast in the morning, or biting into a tasty sandwich at lunch, nothing beats the sheer delight we get from eating bread.

So we look to create authentic breads with real flavour. For our wholesome loaves we use a traditional sourdough recipe and nutritious ancient grains like millet and quinoa to create a lighter texture. But it’s not just about what goes into our bread. It’s about what doesn’t too, and we choose not to add any preservatives.

We think it’s the way bread should be made, and the way it’s best enjoyed.

The secret’s in the sourdough

Going against the grain

Sourdough is the oldest form of leavened bread, thought to have been discovered accidentally over 6000 years ago. Bread production continued to rely on the use of sourdough as a leavening (raising) agent for most of human history, with the use of baker’s yeast dating back less than 150 years.

We bake with ancient-grains millet, quinoa, sorghum and buckwheat to deliver delicious and nutritious breads, but how can these small ingredients make such a big difference to our breads? Let’s put them under the microscope…

Sourdough is an extremely uncomplicated mixture in which many more complicated biological processes take place. Sourdough is made from flour and water which is allowed to ‘ferment’ over a long period, during which further flour and water is added. The naturally occurring yeast and bacteria present within the flour produce gas that helps the dough to rise whilst also creating a distinctive ‘artisan-style’ loaf with a freshly-baked texture.

Many food scientists also argue that this long fermentation process makes sourdough a more nutritious option too. The lactic acid produced during the fermentation process allows the body to more readily absorb important nutrients including iron, zinc and magnesium, folic acid and B vitamins. The starches present in sourdough also appear to be more slowly digested and converted into sugar, slowing the release of glucose into the bloodstream.

•

The small, yellow millet seeds, which are a staple food in Africa, are easy to digest, rich in B vitamins, folic acid, fibre, and minerals such as zinc and iron, which is vital for your immune system.

•

Sorghum is a member of the millet family. Featuring valuable minerals and fibres, it is one of the most valuable ingredients of a gluten-free diet.

•

Buckwheat delivers plenty of protein and contributes to the distinctive taste of our bread.

•

Quinoa, the sacred grain of the Incas, is not a cereal grain but is instead a not so easy to pronounce Amaranthaceae, an important source of protein, fibre and minerals.

S

A wi no as cr an sa pa stu bo

W

With

Pac an

16

Issue 1 | Winter 2016 | Schar.co.uk

Focus on Fibre The Wholesome Vitality is our highest fibre loaf yet - providing you with 2.6g of fibre per slice!

But what is fibre and why do we need to eat it you ask?

The term ‘fibre’ describes plant material that humans are not able to absorb or digest. There are two kinds of dietary fibre, soluble and insoluble. Both are important for maintaining health and they are often found in combination within the same foods.

Soluble fibre dissolves in water, forming a ‘gel’ in the gut which helps to keep stools soft. Glutenfree sources of soluble fibre include gluten-free oats, pulses (such as baked beans and chick peas), and some fruits and vegetables.

Insoluble fibre does not dissolve in water. Instead it passes through the digestive system almost intact, helping to bulk out stools.

Gluten-free sources of insoluble fibre include gluten-free whole

Superfood

sandwiches

A great sandwich starts with great bread, but that’s not all – the filling is just as important! So, we have created some delicious and healthy superfood sandwich suggestions, packed full of the good stuff to give your body a boost!

Mixed Bean Salad

Great source of fibre

Wholesome Vitality

With quinoa, chestnut and sorghum

Avocado

grains (e.g. maize, buckwheat, quinoa and millet), dried fruit, many vegetables and fruit skins, and nuts and seeds (including the linseeds and sunflower seeds we use in our Wholesome Vitality and Seeded Ciabattas).

•

Health benefits of fibre

The average adult intake of fibre in the UK is approximately 18g per day. However the latest government guidelines on fibre recommend that we should aim to eat much more, around 30g per day (less for children). This is an overall recommendation and includes all types of fibre. Research suggests that those following a gluten-free diet often consume less fibre by removing a number of cereal-based foods from their diet, therefore it’s particularly important for those with coeliac disease to consider ways to ‘boost’ their fibre intake wherever possible.

Soluble fibre helps to lower ‘bad’ cholesterol levels in your blood and slows glucose (sugar) absorption from food.

•

Both types of fibre help to maintain a healthy gut and prevent constipation and diarrhoea. Soluble fibre supports the growth of friendly bacteria, and helps to make stools softer and easier to pass.

Insoluble fibre adds bulk to stool and allows waste to move through the bowel more quickly.

Both types of fibre make you feel full and may therefore help to reduce your calorie intake, particularly important in you’re trying to lose weight.

Fibre-rich foods contain antioxidants and phytochemicals, known to reduce the risk of certain types of cancer.

How much fibre do I need?

To find out more about our breads and what goes into them, visit: www.schar.co.uk/bakery

Smoked Salmon

A healthy source of protein and rich in omega 3

Monday - Schär Wholesome Seeded Bread wi th chicken, avocad o, prosciutto, watercress & to mato Tuesday - Schä r Ciabatta Roll with sun-dried tomato, kale, red onion, goat s cheese & sweet potato Wednesday - Sc här Wholesom e Vitality Bread wi th lettuce, red onions, raw radi sh, buffalo mozzarella, avoc ado & hummus Thursday - Schä r Wholesome White Bread wi th feta cheese, black beans, av ocado, tomato and red onion Friday - Schär W hite Ciabatta Roll with tuna, celery, capers, red onion and Greek yoghurt

Packed with potassium for an enhanced metabolism and water balance Issue 1 | Winter 2016 | Schar.co.uk

17

your

stories Camilla Lopez Camilla Lopez is a model who suffered with IBS for 23 years until she was finally diagnosed with coeliac disease. Initially, this diagnosis had a big impact on Camilla’s day-to-day life, but with plenty of support from dietitians, GPs, family and friends Camilla now manages to balance her gluten-free diet and hectic work schedule with ease.

Q. Tell us a bit about yourself and your diagnosis…

Q. What contact did you have with a dietitian after your diagnosis?

I’m a model and I work in London, but I live in Sunderland – about a 3 ½ hour train journey! I was diagnosed with coeliac disease about 7 years ago after being told for 23 years that I had IBS. I have always been thin but because of gluten, I was bloated as well – I just didn’t realise why until I was diagnosed.

I saw a dietitian straight after my coeliac diagnosis. I already had a really good idea about what I couldn’t eat, but I just had a few things that I wanted to double check – e.g. I knew I couldn’t have breaded ham, but I wasn’t sure about the different types of bread.

I used to get so poorly after eating gluten that I went to my GP on one of these occasions and was sent straight to hospital for an endoscopy. My dad had been diagnosed with coeliac disease 6 months previous and because of my bloating, the surgeon was already sure it was coeliac disease before he’d even seen my results.

I’m still glad I had the endoscopy though so I could have a definite diagnosis, even if it wasn’t a very nice experience! I also wish I’d have known earlier, as now I have to take calcium supplements as well and avoid dairy, too.

18

Issue 1 | Winter 2016 | Schar.co.uk

I found the dietitian really helpful, but I had no idea about the issues around contamination – I used to go to a bakery to get fresh bread for my nana twice a week and there would be lots of flour in the air which would give me cold-like symptoms which I didn’t realise was related at the time.

“

... I feel fine and have really got the hang of things.”

Q. Do you get flare ups and do you find they’re triggered the moment you eat something containing gluten?

Yes, I’ve had about 3 incidents.

A work friend of mine has a cake business and once sent a box of yummy cakes to my house for me and my family. All of mine were gluten-free but she boxed them with gluten containing ones which made me very poorly because of cross-contamination.

Another time was with a caramel wafer biscuit. They were a supermarket’s own biscuit and I used to eat them all the time but they were recalled on this occasion because of gluten contamination and I was ill with them.

When I do get flare ups, I find them really painful. My stomach feels like the size of an apple, but as though it’s being stretched to the size of a basketball and the symptoms can sometimes last for up to a week afterwards.

Q. What symptoms do you struggle with the most?

The biggest issue I’ve struggled with is my weight.

When I was eating gluten, I was really thin and dropped down to a size 6, which people assume is great for me as a model but I’d much rather be healthy! It took me ages to get to a size 10 again and this was only after I was diagnosed. So, if I had gluten, I know I’d lose a lot of weight and that’s what I’ve struggled with as it took me so long to get healthy and put weight back on again.

Q. Who do you go to for support?

I haven’t spoke to the dietitian for a while now because I feel fine and have really got the hang of things. But, if I wanted to find out anything I’d research it online and double check with my mum and boyfriend, who would also look it up for me.

If my boyfriend and I eat out together, he’ll order gluten-free as well – even though I’ve told him he doesn’t have to! But if he has eaten gluten, he has to brush his teeth because if he kisses me, I can get really poorly!

If you would like advice on how to manage your gluten-free diet, call us on 0800 161 5838 to speak to one of our expert dietitians.

Q. How does coeliac disease affect your day-to-day life and health?

It used to affect me quite a lot in the beginning.

I’m more used to it now and it’s not such a problem.

For example, if I’m going to a casting or an appointment I have to take my own food, but I find that when I’m out and about trying to get something quickly, I can’t just go anywhere. Every night before a job I always have to make a packed lunch. I have a big appetite as well so it can get quite expensive!

Q. Do you buy a lot of gluten-free products?

I tend to make a lot of my meals from scratch, then I can be absolutely sure they are safe and gluten-free.

Although, sometimes it’s just nice to be able to put a pizza in the oven or have a ready meal when I don’t have enough time to cook. So, gluten-free products are great and the choice that’s available now is really good so I don’t feel left out when other people are having nice things!

Schär would like to thank Camilla for taking the time to talk to us and we wish her all the best for the future.

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

Issue 1 | Winter 2016 | Schar.co.uk

19

White Chocolate and Mini Os Cheesecakes These cheesecakes are very simple to make, really impressive and ‘O’ so delicious!

PREPARATION TIME: 25 MINS

SERVES 8

CHILLING TIME: 2-3 HRS You will need 8 press & present mini cooking rings 6 x 4 cm (2 ¼“ x 1 ½“) Ingredients

• 3 packs Schär Mini O Biscuits • 85g butter • 225g light soft cream cheese • 200ml double cream • 1 tsp vanilla extract • 85g icing sugar • 150g white eating chocolate • 75ml double cream whipped Method

Place the 8 rings on a tray lined with cling film or greaseproof paper.

To make the bases: 1. Melt the butter in a pan. Whiz 200g (2 packs) of Mini Os biscuits in a food processor to finely crush, or place in a sturdy bag and crush with a rolling pin.

2. Then add the crushed biscuits to the butter and mix together. Place 2 tsps of mix into each ring – press down and level with the back of a spoon.

3. Then put in the fridge to chill for 20 minutes.

To make the topping: 1. Melt the chocolate in a bowl over a pan of hot water (not boiling). Then allow to cool slightly.

2. In a large bowl – using an electric whisk on a low setting – whisk the cream cheese, cream, vanilla extract and sugar together until the mixture begins to thicken. Then, gradually pour in the melted white chocolate and then fold in 4 Mini Os. 3. Pour the mixture onto the 8 pre-made biscuit bases so that they are all level and refrigerate for 2-3 hours until set.

4. Decorate with the 5-6 florets of whipped cream on each cheesecake and top each with half a Mini O. The remaining biscuit can then be crumbled and sprinkled onto the cheesecakes for extra decoration.

20

Issue 1 | Winter 2016 | Schar.co.uk

recipes Hosting a dinner party? Don’t despair, these two indulgent recipes are real crowd pleasers and allow you to prepare ahead, so you can enjoy a stress free evening with minimal fuss!

Tea Cup Chocolate and Orange Tiramisus A classic Venetian dessert made easy using gluten-free bread for the base. Serve in dainty tea cups to wow dinner guests.

READY IN: 20-25 MIN

SERVES 4

You will need 4 tea cups for this recipe.

Ingredients

• 4 - 5 slices of Schär Wholesome White Loaf – depending on size of cup, crusts removed • 100ml fresh orange juice • 250ml double cream • 200g mascarpone cheese • 1 tsp orange extract • Zest of 1 orange • 100g icing sugar • 150g dark or milk chocolate • Cocoa powder to dust Method

1. Toast the bread slices on both sides and then soak in the orange juice for 5 minutes.

2. Melt the chocolate and 75ml double cream together and bring to the boil, stirring constantly

before allowing to cool slightly.

3. Whisk the mascarpone, icing sugar, orange extract and orange zest together. Once combined, whip in 175ml double cream to form a stiff mixture – make sure you do not over whip.

4. Take your 4 tea cups and layer the bread at the base, followed by the chocolate sauce and finally a layer of the creamy mixture. Repeat if possible depending on cup size until all the ingredients are used up.

5. Place in fridge to chill for 2 hours.

6. Serve dusted with cocoa powder.

NB: to serve 8

For larger parties, line a 2lb loaf tin with cling film, double the quantity of ingredients and follow the method.

Chill for 3 hours..

Issue 1 | Winter 2016 | Schar.co.uk

21

ask the

dietitian: Q&As Schär’s dietitians are here to answer your queries!

Do you have a question about following a gluten-free diet?

Write to us at FREEPOST RRLC UHST GGBY, Schär, 442 Stockport Road, Warrington, WA4 2GW. Q: Since I was diagnosed with coeliac disease around 12 months ago, I have gained over a stone in weight and my doctor told me this is because all gluten-free foods are packed with sugar and fat. How can I lose weight and still stick to a gluten-free diet?

A: It’s commonly reported in the media that all glutenfree foods are bad for you, however this simply isn’t the case. At Schär, we aim to match the nutritional profile of our products as closely as possible to those of similar wheat-containing products. It’s quite common for newly diagnosed patients to gain weight and this is often brought about by the fact that as your gut recovers, your absorption of energy and nutrients increases, resulting in a better appetite for food.

The advice for those wishing to lose weight whilst following a gluten-free diet is the same as for the general population. A few tips to get you started are included below:

• Eat regular meals, including breakfast, lunch and • • •

dinner, plus one or two healthy gluten-free snacks over the course of the day to prevent you getting too hungry and craving higher calorie options.

Watch your portion sizes at meal times, aim to fill half of your plate with veg or salad Add a low fat protein source with each meal – grilled chicken, fish or lean red meat, or for some veggie protein sources – beans, pulses, lentils and Quorn Drink at least 2 litres of water a day – you can use a dash of low sugar squash to sweeten this if you prefer.

Q: I’ve been a coeliac for 4 years now. Is it likely I’ve developed an additional intolerance as my joints and bones have started to ache like they did before I was diagnosed with coeliac?

A: Aching muscles/ joints are a common symptom of undiagnosed coeliac disease and may therefore

22

Issue 1 | Winter 2016 | Schar.co.uk

indicate accidental gluten exposure. It may be worth considering if your diet has changed at all over recent months, for example; have you started to eat a new food more regularly, are you eating out more than usual, or have you changed something about the way you cook/ prepare meals at home? If you feel confident that your diet remains strictly gluten-free, then it would be worth visiting your GP. Otherwise, you might benefit more from keeping a food and symptom diary for a couple of weeks to see if you can correlate the two factors.

Q: I have recently been diagnosed with irritable bowel syndrome but I feel lost in terms of how to improve my symptoms. My doctor has offered me some tablets to help control stomach cramps which have helped a little, but I feel certain that my diet is also to blame. A friend told me I should follow a low FODMAP diet, do you know where I could find more information about this?

A: Irritable Bowel Syndrome (IBS) is a common condition and the symptoms can be extremely debilitating. Many IBS sufferers find that they benefit from following a low FODMAP diet. The term FODMAP is an acronym for ‘Fermentable, Oligo-, Di-, Mono-saccharides and Polyols’ and describes a collection of indigestible starches, naturally present in a number of foods. The low FODMAP diet involves restricting a number of different types of food for a period of at least 3-4 weeks, before gradually reintroducing these foods to help identify likely symptom triggers.

Recent scientific research also suggests that some patients with diarrhoea-predominant IBS may instead benefit from a trial of a gluten-free diet to control symptoms. Ask your GP to refer you to a suitably qualified dietitian for further advice on these dietary approaches.

The consumer: Q: I was diagnosed with coeliac disease in 2012 and at the time I was advised by my consultant to avoid oats. My daughter has recently been diagnosed with coeliac disease and she was told that oats are fine to include in her diet, could you help clear up this confusion?

and food manufacturing processes, and therefore standard oat products are certainly unsuitable for inclusion within a gluten-free diet. However, oats labelled specifically as ‘gluten-free’ are suitable for inclusion within a gluten-free diet and are available both on prescription and also in supermarkets.

A: Oats contain a protein similar to gluten, known as ‘avenin’, which the vast majority of coeliac patients can tolerate well. However, the main issue with oats lies in the fact that there is substantial risk of them being contaminated with gluten during growing

However, some healthcare professionals still advise caution regarding the introduction of oats for some, highly sensitive coeliac patients, so always seek the advice of your GP if you’re unsure about the suitability of oat products.

Megan Fletcher’s Food Diary

This coupon can only be used as part payment for Schär Gluten Free Seeded Ciabatta Rolls or Schär Wholesome Vitality Loaf.

Only one coupon can be used against each item purchased.

This coupon can be used in any supermarkets which stock our range.

Europe’s favourite in gluten-free

To the retailer:

Schär will redeem this voucher at its face value ONLY. For reimbursement submit coupons to Valassis Ltd, PO Box 6199, Nuneaton, CV11 9HQ Valid from 01/10/2016 to 31/12/2016

Eating gluten-free and on-the-go can be challenging at the best of times – especially if you’re a professional athlete! Which is why Megan Fletcher has shared with us her typical day and what gluten-free meals she likes to eat...

Coupon code: 1845 00265

The consumer:

This coupon can only be used as part payment for Schär Bontà d’Italia Pizzas/Frozen Pain au Chocolat.

Only one coupon can be used against each item purchased.

This coupon can be used in any supermarkets which stock our range.

Europe’s favourite in gluten-free

To the retailer:

Schär will redeem this voucher at its face value ONLY. For reimbursement submit coupons to Valassis Ltd, PO Box 6199, Nuneaton, CV11 9HQ Valid from 01/10/2016 to 31/12/2016

es Breakfast Bak oothie Sm ng si Energi

Breakfast

Seeded Ciabatta sandwich

“I like to start my day with a healthy smoothie and love to include Schär Breakfast Bakes to add a few more carbohydrates!”

Lunch

“I like sweet potato and tuna as one lunch option, but I also love to make a sandwich.”

Steak and vegetables

Chocolix Bar

Dinner

Snacks:

Coupon code: 1845 00272

The consumer: “I like making meals that are easily used for dinner and lunch the next days. I love making a nice chilli with rice. Another option is sweet potato mash, with either pork, chicken or steak with at least 2 vegetables.

It’s a simple and filling meal for me.

This coupon can only be used as part payment for Schär Saltí Crackers/Mini Os/Chocolix Bars.

Only one coupon can be used against each item purchased.

This coupon can be used in any supermarkets which stock our range.

“As an athlete, we have more than 3 meals a day, so a great snack for me is cottage cheese with pineapple. Or, for a sweet treat, I love a Schär Chocolix Bar as they are really tasty!”

To the retailer:

Schär will redeem this voucher at its face value ONLY. For reimbursement submit coupons to Valassis Ltd, PO Box 6199, Nuneaton, CV11 9HQ

Only 10 1 calorie s per bar !

Valid from 01/10/2016 to 31/12/2016

Coupon code: 1845 00271 Issue 1 | Winter 2016 | Schar.co.uk

23

Europe’s favourite in gluten-free