Gluten free reading

Gluten Free and Raw Apple Pie


We’re really not a raw food household. We eat some food raw, of course: salad vegetables, fruit, nuts and seeds. But I do typically use heat to cook with.

For some reason, though, I was intrigued to see the new recipe book by Juliette Bryant called Divine Desserts; it’s full of gluten free and vegan (so also dairy free) superfood desserts. And most of them are raw. I was sent a copy to review, so I thought I’d try one of the recipes as an experiment.

I made the Raw Apple Pie, and served it to a group of hungry young adults and teenagers. And it was astonishingly successful!

There were a few dubious faces before they’d tried it—”what do you mean, raw? Raw apple pie?”—and I know that some of the guests only accepted a piece to be polite.

And it has to be said that it wasn’t the most beautiful and delicate dessert I’ve ever made. (How is it that my results never look as lovely as the professionals? The picture at the top is of Juliette’s version…)

But they genuinely loved it—they wolfed it down—and came back the next day for more. As did I! It tastes of Christmas, somehow… and although my attempt wasn’t beautiful, it was appealing to look at and tasted wonderful.

We’re going to try the Raw Berry Cheesecake next, but I’ll definitely be making the Apple Pie again, and I have permission to share the recipe with you. If you try it, do let me know what you think!

Raw Apple Pie

100g ground almonds
100g ground seed mix
100g dates
1 tblsp maple syrup
½ inch ginger root

Middle Apple Layer

4 apples, chopped
1 cup coconut sugar
2 tsp of cinnamon
2 tsp of mixed spice
100g raisins
100g dates

Topping Cream Layer
100g soaked and drained cashew nuts
½ cup coconut milk
1 tsp vanilla

For the base place all the ingredients in a food processor and blend into a biscuit-like dough. Test that its wet enough by making some intoa ball and seeing if it stays. If not add a little more water. Pour into a silicone tin and firmly press it down so it is nice and compact. Plcace in the freezer to set for 20 mins.

For the apple layer, add all the ingredients intot he food processor and pulse it. Don’t over blend, you don’t want it too mushy. Pour on top of the base and place in the freezer to set for 20 mins.

To make the cream layer drain the pre-soaked cashew nuts and rinse. In the food processor place the last ingredients and whizz into a smooth cramy layer. You will ned to scrape down the sides a few times to get it all smooth. Then spread it evenly on top of the apple layer and leave to se tin the freezer for 30 mins.

Serve chilled from the freezer. And enjoy!


Juliette is doing a book tour at the moment, and if you’re quick you’ll be able to catch her this Saturday (30th) at Rawfest in Berkshire, where she’ll be talking about the latest research into the relationship between super nutrition and health. And if you can’t get to Sunninghill, you can find out more (and buy the book) via her website.

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).

IBS and Living Gluten Free: Sophie’s Story

Are you an IBS suffererer? Do you think you might be?

Sophie Lee is—has been for 20 years—and she sent her new book to me to review for you. It’s called, appropriately enough, ‘Sophie’s Story’.

It might seem an odd statement, given that her book details her pain and embarrassment over the years, but I loved it.

The book is full of personality and humour, as well as conveying some very important messages about the importance of communication.

Tell others you have a problem

Sophie spent years not telling: not telling her parents, her friends or her employer. So—like many other IBS sufferers, I’m sure—she spent a long time feeling alone.

You can’t expect people to understand unless you tell them.

Find others to talk to

Communicating your difficulties to non-IBS sufferers is one thing—and perpetually educating others can get wearying—but communicating with others with IBS, even if their symptoms are different, can be very helpful.

Go to Sophie’s site, IBS Tales, to start with, and join the conversation. Maybe you can find others in the future, and help them get over their embarrassment and talk.

Tell the world

I don’t mean that everyone should talk about their bowels all the time! But by bringing these problems out into the open, and talking frankly about the day-to-day difficulties they cause, will help all IBS sufferers. Sophie does this via her website, but has also done interviews with print and broadcast journalists.

Another example of speaking despite embarrassment: Ally (who has Crohn’s), on the UCB corporate website. If you haven’t read her story yet, do.

Get the message out: it helps everyone.

IBS, CD and the gluten free diet

We don’t do IBS in this house (thank goodness!) but we do ‘do’ coeliac disease: I know about the Bristol Stool Chart, and about steatorrhoea. And we also, of course, do gluten free, and have done for years. A gluten free diet is one of the things that have helped Sophie manage her symptoms (go and buy her book for the full list).

In the past, Sophie turned down opportunities because of her worries over symptom-management. Coeliac disease comes with a treatment plan – live gluten free – but we too have made choices because of the condition, though in our case it is about managing the treatment plan rather than managing the symptoms; all part of living with a chronic condition.

There is a degree of misdiagnosis and confusion between these various disorders. Ovarian cancer is sometimes misdiagnosed as IBS; so is coeliac disease. So: if you’re reading this, it’s probably because you have, or care for, someone who has, bowel problems. Whatever your symptoms, make sure you’ve had a full suite of tests, so that the correct diagnosis is reached.

Get tested. And get talking.

Book Review: Coeliac Disease by Alex Gazzola

I recently received a review copy of Coeliac Disease*, written by Alex Gazzola. Alex is a health journalist with a special interest in digestive health and coeliac disease.

And his expertise shows… This is a slim volume, but packed with information, covering everything from symptoms and diagnosis, through shopping and nutrition, to the history and future of treatment, via a range of practical issues.

Note: no recipes. You’ll need another book (or two) for those…

It would be an ideal book about the condition for the newly diagnosed, and also for those seeking diagnosis, but even for those of us who have been dealing with the issues for well over a decade, the book includes interesting information.

My copy of the book is now covered in Post-Its: I was particularly interested in the section discussing coeliac disease across the world. There are also explanations of technologies developed since we went through the diagnosis phase, such as video capsule endoscopy, and discussion of the downsides of the ‘free-from’ market. Lots to think about!

Discussion of the testing process is particularly useful for those seeking a diagnosis, covering reasons for testing, the types of testing available, the importance of remaining on a gluten-filled diet before the test and the benefits of diagnosis. I was pleased to see the emphasis on being tested by your medical professional; something which the gastroenterologists were also keen to impress upon us at the recent conference. This is because some of the privately available tests, and alternative testing techniques have very little evidence behind them.

This is a UK-based book: the information about labelling and about prescriptions is UK-specific, and likely to become outdated over time as regulations change – as is, I hope, the chapter on the future outlook for treatments, as they progress from being possible options towards fully tested solutions. No doubt this book will have been reprinted in later editions by then! However, there is much in the book that applies to anyone, no matter where they live.

I predict it will be very popular – it’s launching on May 12 2011, but you can pre-order it at Amazon now*.

* affiliate link

Book Review: Gluten-Free Good Health Cookbook

book review: gluten free good healthI recently received a copy of The Gluten-Free Good Health Cookbook: The Delicious Way to Strengthen Your Immune System and Neutralize Inflammation, by Annalise G Roberts and Claudia Pillow, to review here.*

It’s always interesting to review books intended to help make life easier for coeliacs, and although I don’t agree with the authors about the need to neutralise acids in the body (the science of which I’m not going to discuss here), there is a lot of good sense and helpful advice in this book.

The thesis of the book (and parts of it do read like a thesis) is that many people have lost touch with what constitutes a healthy diet, and are eating too much refined processed food, particularly foods based on wheat and sugar – and that this has an adverse effect on the immune system. The authors recommend a mixed diet using a variety of fresh foods, particularly whole foods, including seeds, vegetables, fruit and fish.

No-one would suggest that the ‘breakdown of today’s daily diet’ suggested by the book is a healthy one; 10 pieces of bread, two sodas, a chocolate bar, a hamburger and a chicken breast, butter, fries, orange juice and an apple is a long way from Five-A-Day or the standard food pyramid. And the recommended mixed diet of a variety of fruit and vegetables and a range of different proteins (including beans, nuts and fish) and grains and grasses (rice, oats, millet and quinoa, for example) is one recognised by almost everyone as the ideal.

Not that the ideal is always easy to achieve (I’ve a weakness for red wine, black coffee and dark chocolate, myself) but there are some good suggestions in the book for how to move closer to the ideal. And the authors are realistic about what is achievable – I love the idea of leaving 5% of the daily diet for ‘goodwill’ (those little extras that you want but probably shouldn’t have).

Providing instructions on how to cook various things from scratch is helpful to those who aren’t sure how to begin to cook gluten free. Examples here include:

  • how to make a gluten free white sauce
  • how to make a soup
  • how to make gluten free gravies
  • the basics of how to roast, grill, fry etc
  • some recipes for gluten free flour mixes

For people who aren’t used to cooking for themselves, this is invaluable instruction. And even those of us who are accustomed to cooking from scratch at home can learn something new from each new recipe book: a demi-glace, for example, is a new term for me, and I have discovered that the brand recommended by the authors is available here in the UK, at The Good Food Network.

The recipes vary from the very simple ‘how to make scrambled eggs’ or ‘how to compose a green salad’ to ‘how to make a citrus beurre blanc’ and ‘how to steam mussels’. What the authors do well is explain clearly and simply how to do all these things, so that whatever your level of expertise, they seem achievable. We’ll definitely try some of the recipes – the butternut squash and sage risotto appeals, as does the pesto brie pizza with jalapeno peppers. And the caramelised pineapple sounds delicious!

These recipes would appeal to anyone, not just coeliacs or the gluten-intolerant (and the authors do a good job of explaining the difference). In fact, using these recipes, you could eliminate a lot of gluten from your diet without noticing. Though as we know all too well, you do have to pay very close attention to eliminate it completely!

I’m not quite sure who the intended audience is: some parts of the book are quite technical, discussing macrophages and epithelial cells, among other things (and the footnotes and appendices are still more medically technical); other parts are clearly aimed at the brand-new cook. The latter are perhaps the most useful parts of the book, and a newly diagnosed coeliac could go straight to those to get started on the diet, thinking about the science later when they feel a little more confident.

Helpfully, the authors have also included US-measures to metric-measures conversion tables at the very back (this is something I often get confused over, because the UK and US pints are different measures!). Some of the brand recommendations are US specific, some of the recommended pantry ingredients are highly specialised (bottled clam juice isn’t a standard pantry item here, but everyone will have their own pantry favourites) and some of the language is US-oriented (cilantro and zucchini, for example, are what we’d call coriander and courgettes, and I think the closest thing we have to heavy cream is double cream, though the fat contents are different) but since the book is US-oriented, this is only to be expected.

However, I’m told that the book will be distributed in the UK, Australia and New Zealand, as well as in the US, and it is available to buy at (or as well as on the Agate Publishing website.

*Disclosure: I received a review copy, and this post contains affiliate links.