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Coeliac Wellness Community
308 members • Free
38 contributions to Coeliac Wellness Community
1d •
Really quick gluten free meal I just made now realizing I had to eat:
Ingredients I found in my fridge 250 g smoked tofu cut into cubes Roast potatoes from last night I had left after doing them in the air fryer Fresh soya bean spouts I bought yesterday… it says 200g on the pack Pure sesame oil Sesame seeds Method: Basically invented it as I made it, I put the cubed tofu with last nights roast potatoes in a pan: turned up the heat high, added a bit of extra virgin olive oil, then tossed all, I then added some pure sesame oil, a bit of teriyaki sauce (labelled gluten free), kept the heat high, added a tiny bit of gluten-free oyster sauce, tossed it again, then tasted and added a tiny bit of salt and a tiny bit of sirachia sauce.. tossed it/ or mix it with a spoon… I felt something was missing so I just added some sesame seeds, mixed it, then just before plating added a bit more sesame oil… it came out nice, but began with an emergency meal with ingredients in my fridge… I did actually invent as I was going along, but next time I’ll weigh ingredients and make up a proper recipe 😅 I did surprise myself though at how fast I managed to make something up so quickly when I was just asking a gluten eating friend who fells unwell if he had eaten xx I’ll try and post pics, it is not the perfect plating and doesn’t have the right colours, but it surprisingly came out well and I have another portion for lunch tomorrow xx I have just proved to myself that we can actually just make something fast even if we can’t eat gluten. Just make sure all the ingredients that need to be labelled gluten free have the label when you buy them 🙏😘xx
9d •
Cocktails 🍸
I used to have these a lot on a night out and always checked the ingredients carefully. However, I've realised the huge risk of cross-contamination (through shaker/mixer) Particularly recently wheat-based additions seem to be being added to other cocktails. Just writing to understand other's experiences and whether when you asked they could accomodate you?
0 likes • 2d
This is one thing I have never thought in my life to ask to check. Thank you for bringing this up xx
5d •
Random coeliac disease facts
Hey everyone, Thought I'd jump on here & start a thread because I've been doing a bit of research over the past week & I've learned some random & useful things about CD. For example, I discovered that laxatives are ineffective for us, and that we're at higher risk of miscarriages if we get glutened. So I thought maybe we could share some different facts we've found out about the way our bodies work with this condition & help educate each other 😊
1 like • 2d
@Tjitske de Vries @Olivia Boyd when I first got diagnosed, they used to say not to share wooden utensils as they were not safe, but fastfoward 20 years and now also in Italy they say wooden spoons are ok if washed thoroughly. A chopping board is different as the knife con cut it and it can get ridges in which are harder to clean. I personally will stick to a separate cutting board for gluten free products as I notice that plastic type cutting boards tend to get knife marks more easily. I'm not sure what the latest official information says on the boards. With the spoons, if there is any doubt, silicon utensils are much easier to clean xx
3d •
Sugar free chocolate cake
Hey team, Can't remember where this recipe is from but I made it this week & it was good! Would recommend serving with ice cream or yogurt to go with the chocolate 😊 Combine: - 8 chopped dates - 3 eggs - 1/4 cup olive oil - 1/3 cup coconut milk Blend until smooth, then mix in: - 1/4 cup cocoa powder - 2/3 cup almond flour (recipe asked for chestnut flour but I substituted) - 1.5 tsp baking soda - 1/3 tsp cinnamon Finally, add: - 1 tsp vanilla - 2 tbsp orange juice - 2 tsp orange zest Bake at 180°C for ~30 mins, a knife should come out clean. Top with chocolate ganache: - 1/3 cup chocolate chips - 1/4 cup milk (I used canned coconut milk) Melt these together & mix until smooth. It's a bit runny so wait until cool enough to spread on cake (I didn't and it got a little messy 😅) Pictured: half of the cake left after 2 days...I may have had like 2 pieces a day lol
2 likes • 2d
This looks delicious 😍, Thank you Olivia 💕xxx
9d •
Living with with family who aren’t GF
Hey, me again😅 Anyone who lives with family who aren’t Coeliac/GF? How do you operate? What is separate? Do you share cutlery? Air fryer if using inserts? How do you go to other families houses/ visit friends and eat where you don’t have your GF sanctuary… pans, utensils, plates, trays etc? Last thing… Anyone with Dermatitis Herpetiformis (DH)?😩
3 likes • 8d
Hi @Jess Cripps , how are you feeling today? I live on my own, so luckily my kitchen is gluten free, but with the air fryer, to my knowledge it is better off having a dedicated gluten free one as they are so hard to clean the resistances and they basically cook with circulating air. I do however work in a professional kitchen where gluten products are also prepared: From the HACCP for coeliacs disease that i did with the Italian Coeliac Association (AIC), which is like our british Coeliac UK: Cutlery, pots and pans are safe if thoroughly washed. Sieves are not recommended as shared, as really hard to wash. Fan ovens not recommended to cook gluten free products at the same time. Static oven at home should be ok if the gluten free meal is cooked on the top shelf (obviously with clean oven) At friend's houses, I offer to help cook and then I can see everything I also suffer with skin reactions when I get cross contaminated. I get really itchy and then get rashes and I don't know if is due to me scratching myself whilst i'm asleep, but they turn into little cut type things on my skin. One thing that is so simple to get cross contaminated from in a restaurant which not many people think about is salt or pepper and spices if they come in big packs. At home I have herbs and spices in sprinkle bottles, but salt for example even at home, I do use salt sometimes for cooking from a bigger container, so I don't know if your family do at home? When i'm in the restaurant, if I am preparing the bases, I always open new packs of salt and sugar, and then afterwards put them in the communal containers, as we don't have a specific gluten free cooking area. Salt could be one thing to check at home though I hope that all makes sense? xxx
3 likes • 7d
@Ellie Slater exactly, it is just so hard to explain to friends and relatives.when i can manage to go home to England to see my Mum and Dad, they just ask me the immediate things like yogurt which i explain yogurt without flavourings is naturally gluten free My parents were with me in italy years ago when i had an adverse reaction in italy and they took me to A & E and gave me antihistamine and steroid injections... i had actually forgotten about this due to my recent work issues where they told me last year i had to eat it ... but my Dad always remembers it!....( luckily the work doctor of my company said i couldn't taste things containing gluten)....my Dad always reminds me though my parents know, but it's always hard to explain to others xx
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