Living Gluten Free

Free From Food Awards 2016

free from food awards 2016Since I’d helped out by judging the TeaTime category again this year, I was invited to the Awards ceremony for the Free From Food Awards last night. The image on this page is of the list of gluten free beers available on the evening…

You can find the full list of winners on the Free From Food Awards website, so I’ll just give you my own highlights of the evening, based on my notes:

  • I was delighted that White Rabbit Pizza won the Pasta and Pizza category. We tasted their pizza at the Allergy Show in Liverpool this year, and it is simply the best gluten free pizza we’ve had.
  • I’m going to look up Oast to Host products (their quiche won the Food to Go category) – sadly, it looks as though there’s nowhere near me that stocks them, so it might have to wait until I can get south again.
  • I’m also going to check out the Coconom Coconut Aminos, which is a soy, gluten, dairy and wheat-free soy sauce replacement containing 17 essential amino acids, B vitamins and minerals. This sounds amazing.
  • To nobody’s surprise, Tesco won the Retailer of the Year category. They really have worked wonders over the last few years, with fab new products seemingly coming out all the time (they won in the Breakfast category for their garlic baguette, in the Down the Pub category, their onion rings were highly commended, and in the Food for Children category, they won with their chicken fillets, and their Free From Carl the Caterpillar birthday cake was highly commended)
  • I also noted that Tesco sponsored the Start-up/New Business category, offering mentoring to the winner—I think this is a great prize, and likely to be very useful to the winner (Seed & Sage, this year).

There are a long list of other products I’m going to investigate, from Rollagranola’s granola to SweetPea Pantry’s pancake mix… do look at the list of winners and see what you’d like to try.

That’s the thing about the Free From Food Awards; they’re a great way of spreading the word about your products. I chatted to MummyBakes last night (one commended and two highly commended products in the TeaTime category this year, and one product shortlisted last year) for whom the Awards have been very helpful—they’re now stocked in Fortnum & Mason.

So if you are a manufacturer of an amazing free from product – or know someone who is – do consider entering next year. You never know…the overall winner was Nutribix this year, but next year, it could be you!

Review: The Allergy Catering Manual

allergy catering
Like many families where one or more people have coeliac disease, we only eat out at a place where Coeliac Daughter can safely eat—and ideally, at a place where she can have a choice. When we have had to eat out (when travelling, for example), for years her only option has, typically, been a baked potato.

Things are getting a lot better now. A lot!

But there is still a way to go—and it seems that many caterers are still missing out on a big opportunity. The Free From market is big, and getting bigger. According to Mintel (2015), nearly 40% of the UK population avoid at least one food on a regular basis; 3 million of those are people who suffer from serious food allergies, 650,000 with coeliac disease, and up to 7 million who suffer from other food-related problems.

By failing to provide food that one member of a family of five (like ours) can eat, a restaurant misses out on selling a meal for five. And once we’ve found somewhere that caters for Coeliac Daughter, we are very, very loyal customers, and tell as many people as we can about a good experience.

So the opportunity is in fact even bigger than the statistics indicate… If you’re in the food service industry, you’ll want to make sure you can serve this group of people.

Michelle Berriedale-Johnson, who runs FoodsMatter and the FreeFrom Food Awards, has used her experience as a caterer and food manufacturer to write The Allergy Catering Manual designed to help the food service industry reach this market.

I’ve read a preview copy of this book; it will be essential reading for people in the food service industry, but also extremely valuable for those of us who cook at home for friends and family with allergies and intolerances.

  • It explains clearly the difference between food allergies and food intolerances; the law covering the 14 major allergens; and the problems of accidental contamination.
  • There is a chapter that discusses each major allergen (and some others) in detail, and where you might find them unexpectedly—they aren’t always called by the same names!
  • And there are some clear guidelines about the issues involved in each of the key areas: menu design; recipe design; front of house; ordering and storing food; and preparing and cooking food. All establishments should read this to ensure that their processes and procedures are well-formed—and their staff well-informed and trained.
  • And finally there’s a section on using alternative ingredients and products, and a useful resources section at the end, including information on training courses for managing allergy in food service.

All in all, I think the Allergy Catering Manual will prove invaluable. It’s written clearly and as simply as possible, and is full of useful information. It would make a great addition to the reading list for food technology students from GCSE up—I’ve certainly seen enough questions from young people studying food technology to know that there’s a demand for this kind of material.

And from our point of view—the consumers—the more people that have an understanding of the issues involved in managing allergies and intolerances the easier life will be!

If you’re interested in buying a copy, the The Allergy Catering Manual is available via Amazon’s Kindle Direct Publishing (KDP), priced at £3.99 until 21st May 2016 (usual price, £5.99).

Staying Gluten Free at Center Parcs

gluten-free-menusIn 2014, James Haywood, the Group Executive Chef at Center Parcs, decided to live as a coeliac for four weeks, to find out what it was like.

Going gluten free for a month clearly helped him understand some of the issues that coeliacs face, and he came up with the following principles for Center Parcs:

  • offer a specific gluten free menu
  • offer delicious food that everyone can enjoy
  • offer gluten free beer
  • work to make those small tweaks in the kitchen that make a big difference to coeliacs.

I was invited by Center Parcs to a gluten–free tasting at their Woburn Forest village, and although I didn’t try any gluten free beer, I can confirm that the other three principles have been adopted.

We tasted food that had been developed for some of the Center Parcs’ own restaurants (Huck’s American Bar and Grill, The Pancake House and Sports Café), and saw dedicated gluten free menus for all three restaurants (Hucks has dedicated gluten free menus for both adults and children, which I thought was a great touch) – and the food was excellent.

Visiting Center Parcs

Now I’ve never been to Center Parcs before, so didn’t really know what to expect (it’s big!), and managed to get lost on arrival, ending up in the hotel rather than the conference venue. However, I was rescued by Alan, who saw that I was lost, asked if I needed help, and took me to where I was meant to go – chatting to me on the way about Center Parcs and how much he enjoyed working there. Thanks, Alan: great customer service, and a good way to be introduced to the ethos of Center Parcs.

I arrived in the middle of a conversation about the release that day of some rescue hedgehogs into the woods in Centre Parcs, about the work that goes into maintaining the woodlands in which the village sits, and about the wildlife that is supported by that woodland. My kind of place…

Eating gluten free

gluten-free-macaroni-cheeseBut you really want to know about the food, don’t you?

We were offered 17-18 different dishes to taste; the extra one was some gluten free fish fingers that were prepared specifically for the children among us, and these went down really well.

And how very sensible of Center Parcs to include some children among their tasting panel, since Center Parcs is primarily a family destination (though they do offer conferencing facilities, and quite a few couples choose to holiday there too).

17 separate dishes… Happily, the adult dishes were miniature portions! I didn’t try everything, because I don’t eat meat, but I can tell you that I particularly enjoyed:

  • Macaroni cheese (gluten free macaroni, with gluten free breadcrumb topping). This was, perhaps the favourite savoury dish of the day; James (the chef) came out to talk to us afterwards – apparently the key is to follow the pasta manufacturers instructions exactly and to add stilton and parmesan to bring out the cheese flavour
  • Hot cheese, baby artichoke and spinach dipping pot (with gluten free nachos).
  • Gluten free fish and chips (batter made with Daura Damm gluten free beer and Doves Farm self-raising flour); the batter was light and crispy, and very tasty. Coeliac daughter just loves gf fish and chips, and will choose this for preference if it is available anywhere we go
  • Grilled Cajun swordfish salad with roasted garlic and lemon dressing; this is one of those dishes that is naturally gluten free (though do check the spices), but it was good!
  • Prawn fajita shells; an unusual dish to find gluten free, and it worked well
  • Flourless chocolate torte with raspberry compote; everyone thought this was outstandingly good

gluten-free-cakeA couple of the dishes didn’t work so well, because they’d been made in miniature which had caused some problems – for example, the tiny pancakes weren’t as good as I’d hoped – but I was assured by a couple of the other visitors that they’d tried the gluten free pancakes at full size, and that they were good.

And the meat-eaters told us that the BBQ wings and the mustard-brushed pork loin with hasselback potatoes and sour cream were particularly good.

Cooking gluten free

After we’d eaten, I wandered down to the supermarket, to see how a coeliac would manage if they’d forgotten to take some basics with them. I know, not likely, but just in case…

There’s a reasonable range of specialist gluten free groceries: pasta, bread (but only Livwell), cakes, biscuits, rice cakes, breakfast cereals and some Amy’s tinned foods – but I didn’t see any gluten free flour or baking powder. And I forgot to check for gluten free beer (sorry!).

With those basics available, I’m sure that you’d be able to prepare meals for coeliacs from scratch from the rest of the supermarket provisions if you didn’t want to eat out every night. And I imagine that, like us, if you have particular needs you’d take your favourite items with you.

Summary

There was a joke made on the day about the collective noun for bloggers – a chat of bloggers? An opinion of bloggers? It was certainly entertaining to see that the bloggers all leapt to their feet to take pictures of each new dish as it arrived – the non-bloggers just laughed at us…

Either way, it’s always interesting to get a group of gluten free bloggers together and it was good to see that we agreed on a great many things from the big (the issues faced by coeliacs) to the small (the best doughnuts? Borough22. The best wraps? BFree. And so on). I came away with new ideas, too!

I hope that Center Parcs found our comments and suggestions both welcome and useful. It must have been reassuring for them that their visitors agreed on so many things, and we suggested a variety of other menu items we’d like to see and brands that they could look at. I also think the gluten free menus (and the lactose free menu, and the vegan menu) should be available from the website, rather than just on request, so that people can check in advance. I think Center Parcs said that they would be… but they’re not there yet.

It was clear to me that Center Parcs had put a great deal of effort into adding gluten free items to their menus, and to thinking through how to make a Center Parcs break better (more manageable; safer; more delicious) for coeliacs. Good for them! If any of you have been gluten free at Center Parcs, do let me know how it went…

***
Update: I’ve just realised I last wrote about being gluten free at Center Parcs back in June 2007. Things have obviously changed a bit since then; but it was a successful trip back then too!

Cricket flour: high in protein and gluten free

cacao and cricket flour bar

How does eating crickets sound to you? You might be surprised to find out how good they are.

I went to the Food Matters Live conference in the autumn, and tried out the Crobar cricket flour brownies made by Gathr.

As a longtime demi-vegetarian (I eat fish but not meat), I was slightly concerned about eating insects. However, I’m aware that insects are said to be the food of the future (the way we’re going to feed billions of humans in years to come) and decided that in the interests of research I’d go for it—and, actually, the brownie just tasted like brownie. There was no way of telling that it was made from cricket flour.

I was particularly interested in the cricket flour because my reason for giving up eating meat some 35 years ago was to do with the inefficiency of feeding animals in order to eat their meat. Eating insects, as is done across the world—though rarely in western Europe or the US—is extremely efficient from this point of view: most of a cricket is digestible; there’s less food waste, less water usage and less air and water pollution than rearing cattle; and a lower risk of inter-species disease transmission.

To see what I mean about efficiency, take the figures from Gathr about what is needed to make 1lb of meat to feed humans:

  • crickets need 100lbs of feed, while the cow needs 1250lbs of feed
  • crickets need 4litres of water, while the cow needs 9000litres of water.

Crickets are also very good for you: high in good quality protein, iron, vitamin b and omega oils but low in fat. And protein intake is a big topic in our house at the moment, as the gym takes up ever more of our spare time…

The Crobar site describes the proportion of protein in 100 calories for each of crickets and cows (a slightly unusual way of displaying the numbers):

  • if you ate 100 calories of crickets, you’d have eaten 15g of protein and 4g of fat
  • if you ate 100 calories of beef, you’d have eaten 11g of protein, and 8g of fat.

Eating crickets begins to sound really sensible, doesn’t it? So if you’re looking for a healthy snack, the Crobar options seem to be a good idea.

The Crobars are gluten free, dairy free, grain free, soy free and GMO free. However, the FAQ on the Crobar site do warn that if you are allergic to shellfish/crustaceans, it is safer not to eat insects either.

Crobars come in two flavours: cacao or peanut. You can also buy cricket flour so you can do your own baking – that’s what the brownies were made of – and it is gluten free. Note, though, that the recipes on the Crobar website are not necessarily all gluten free (remember to check all the ingredients).

So what do you think? Tempted?

crobars - gluten free

Is it Coeliac Disease?

coeliac disease - boy feeling ill

1 person in every 100 has coeliac disease.

And most of those people don’t know that they have it. Symptoms can easily be misdiagnosed as something else, and on average it takes 13 years for someone to finally get a diagnosis of coeliac disease.

This year’s Coeliac UK Awareness Week (9-15 May) is focusing on raising awareness, improving diagnosis rates, and finding the estimated 500,000 people in the UK who are living with symptoms but aren’t yet diagnosed.

What are those symptoms? Typically, they are gut symptoms, but not exclusively. The most commonly reported symptoms are:

  • diarrhoea or constipation (yes, it could be either)
  • nausea: feeling sick and vomiting
  • stomach pain and cramps
  • bloating and gas
  • feeling tired all the time
  • ‘brain fog’
  • anaemia
  • weight loss (sometimes, but not always)
  • regular mouth ulcers
  • skin rash
  • and, in a very young child, failure to thrive.

It is important to know that:

  • not everybody shows all the symptoms, and some people don’t show any
  • if a member of your close family has coeliac disease, then your chances of having it are increased
  • and people with other autoimmune conditions such as diabetes and thyroid disease are also more likely to have coeliac disease – and should be tested.

Does that sound like you, or someone you know? Talk to your doctor, and have a look at Coeliac UK’s symptom checker.

Raising awareness of coeliac disease: Awareness Week 2016

To try to raise awareness, and get more people to find out whether they have coeliac disease, Coeliac UK are organising a range of different events, from mud runs to country walks, and social media thunderclaps to pop-up events. Some of these are happening during Awareness Week, such as the charity walks…

Interested in walking in some of the most beautiful countryside in England and Wales on 7/8 May? There are five walks of different lengths.

If you can put a team together, and raise some sponsorship money to go towards Coeliac UK for campaigns, support and research, the first 20 teams to raise £100 will generate a matching £100 from debbie&andrew’s. (This is part of debbie&andrew’s CSR programme: sponsoring grass-roots fundraisers for causes that promote rural values and countryside life. It works in this case because people are being sponsored to walk in the countryside, and debbie&andrew’s make gluten free sausages, available from all large supermarket chains here in the UK).

Find out more about Awareness Week 2016.