I made a nice discovery the other day, not only is the patak's brand butter chicken (tamarind one) sauce (yes, I know about geoff's thread but sometimes you just want to replicate the food court indian place's flavour) is both gluten free and the nicest of the bottled sauces I've tried. http://www.pataks.co.uk/gda/packaging.php

Just a silly observation.  My daughter was in for her 6-monthly check at the hospital, and the Consultant mentioned her orange allergy - he was interested, he said, as oranges share a protein with gluten, meaning that people with coeliac disease or a gluten intolerance often have problems with orange, and should be wary of the amount they consume.  Strangely, no other citrus fruits have this effect .....

Thought this was interesting and potentially helpful to someone     I was interested as both my husband and my daughter have issues with gluten and orange ...

I've not come across that before. Oranges do have salicylates in them that people who are salicylate sensitive have trouble with (if they have too much). I've not read about that association on any of the coeliac websites and I haven't found any of the
http://www.coeliac.org/other/TextOnly/? … FontSize=4
It's possibly frutose malabsorption?? http://en.wikipedia.org/wiki/Fructose_malabsorption

Coeliac is a problem with certain parts of gluten, I did have an article on it somewhere. Other grains, like corn, have similar structures but don't cause the problems - that was what that article was about, finding out why small changes in the molecular structure have no effect on coeliacs.

I did a quick search of some of the scientific/medical literature and nothing at all came up on oranges, it may yet be unpublished. Unfortunately I don't know any food scientists. Fructose malabsorption involves a lot of fruits and is mainly associated with irritable bowel and chronic fatigue syndromes but occurs in a small number of coeliacs - it tend to be lumped in with coeliacs because it's a small number of people.

I was tested for those. I'm only gluten impaired, as it were. I know a few people with salicylate issues, it's really annoying that one. Although I'm not sure what I'd prefer - my problem with pain at the smallest dust of flour near me or a threshold of other intolerances. I'm glad I don't have both, because eating as much as I like of everything else is my compensation for not being able to have any gluten and having to be ultra careful about contamination.