Jamie Oliver

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#31 Wed 09 Jan 08 5:43am

Mem

Member
From Central Coast, NSW, Australia
Member since Mon 30 May 05

Re: THE gluten-free thread

cookinlovebird

No i can't stand goats milk and am not fussed on soy but I do like chocolate soy ice-cream (tried it the other day). I use the lactose free products.

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#32 Wed 09 Jan 08 9:48am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: THE gluten-free thread

Thanks cook. I like sharing what I've discovered and it's good to have a single thread so we can all find information when we need it.

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#33 Wed 09 Jan 08 11:42pm

Eilen

Forum champ
From Oregon
Member since Fri 23 Sep 05

Re: THE gluten-free thread

AudioCoffee, what happens when you eat eggs?  Are you just allergic to the protein in them?  I'm curious because every once in a while I get stomach cramps when I eat eggs.  It's generally only when we eat out, and seems to be only with certain preparations.  I googled around a bit about egg allergies, but couldn't come up with anything that explains my reaction, and it's not so serious that I would consider seeing a naturopath.

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#34 Thu 10 Jan 08 7:27am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: THE gluten-free thread

http://www.jamieoliver.com/forum/viewtopic.php?id=23102

Eilen, if it's only when you eat out it might be from some other kind of product (like a flavour mix). Also, if you do see someone about your food problems it's always best to start with an allergy specialist or a dietician.

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#35 Thu 10 Jan 08 7:28am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: THE gluten-free thread

Quinoa is a grain often used bypeople who can't have gluten or who are hippies   big_smile 

http://www.jamieoliver.com/forum/viewtopic.php?id=23102

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#36 Fri 11 Jan 08 3:37pm

Yasmin_xX

Member
Occupation school/College
From west midlands
Member since Fri 11 Jan 08

Re: THE gluten-free thread

smile Anyone got any ideas for gluten-free pancakes ?
I tried making them for my mom once, who is coeliac, but i dont think they tasted that nice....
Thanks _xX

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#37 Fri 11 Jan 08 4:32pm

oliviascotland

Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: THE gluten-free thread

Hi Yasmin

I make pancakes quite a bit for my family - my husband and youngest daughter are both coeliacs.  The pancakes do taste a little different, but they're still good:

Traditional Crepe batter

4oz rice flour
1 egg
1 egg yolk
half pint milk
1 tablespoon melted butter or oil

Sift the flour with a good pinch of salt into a mixing-bowl, make  a well in the centre, and drop in the whole egg and extra egg youlk.  Start adding the milk to the egg and draw in the flour very gradually.  When half the milk has been added, beat well and add the butter or oil.  Whisk in the rest of the milk, cover, and keep in a cool place for 30 mins before using.

Heat a heavy 6-inch frying pan.  Grease very lightly with oil or clarified butter and put a good tablepsoon of batter in the middle;  roll the pan to coat the surface evenly, then keep over brik heat until the pancake is brown on the underside.  Loosen around the edge with a palette knife and toss or turn over and brown the other side.  Slide the pancake onto a wire cake rack.  As the pancakes are made, stack them one on top of the other and, if being fried several housrs before they are needed, wrap in a clean tea towel until wanted.  To reheat, place overlapping on a lightly buttered baking-tin, brish with a little melted butter, and slip into a quick oven to heat through for about 7 to 8 mins.  The pancakes are then ready to use.

American-style buckwheat pancakes

4oz rice flour
2oz plain gluten-free flour mix
2oz buckwheat flour
pinch salt
1 teaspoon sugar
1 tablespoon gluten-free baking powder
1oz butter, melted then cooled
2 eggs, whisked
half pint milk

Put the dry ingredients in a bowl and make a well in the centre.  Pour in the eggs, and start slowly mixing.  Add the milk little by little, whisking well as you go, until all the milk is added.  Beat until bubbles rise on the surface, then beat in the melted butter.  Leave to stand for 20 - 30 mins.

Heat a heavy-based frying pan and lightly oil.  Pour in enough batter to make a pancake slightly smaller than the size of a CD.  Cook until bubbles rise to the surface and the surface looks dull.  Turn and cook for just a few moments.  Place on a plate and wrap in a teatowl.  Keep making and stacking the pancakes until you either have enough or the batter is finished. 

My family love these served with bacon and maple syrup  yummy

Hope these two recipes help a bit.

You will find that neither recipe tastes quite the same as "normal" pancakes, but they are both very good in their own right (in fact, my family now prefer them to "normal" ones).

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#38 Sat 12 Jan 08 2:57am

AudioCoffee

Member
Occupation Internet Radio Show Presenter
From Stockport
Member since Mon 03 Oct 05

Re: THE gluten-free thread

Eilen: When I have a flu/tetanus jab, my arms swell 3 times their normal size.. it's hideous..! It's highly unpleasant and until it settles down, it doesn't and I don't look right... also, if I eat anything with egg in, not only does it rapidly increase my heart rate to near dangerous levels, but I also go hot and cold and also it's almost like I'm floating in and out of some really odd semi-concious state - like I'm there and not there...
With too much gluten in my diet, I get palpitations and a general feeling of being unwell...... neutral

I can eat a maximum of one meringue nest if I'm feeling really well... and up to five rounds of bread.... after that, thats when the fun begins...

I remember my daughter making some buns when she was little.. and she insisted I ate one.. it nearly cost me a night in hospital... as did a home-made quiche I made for someone else... I can't even use a frying pan thats recently had a fried egg made in it... I admit though, it's settled down a bit.... but then if I find something thats just a bit fatty or greasy..... ugh, a new set of problems!!

Feeding myself has been a challenge, but I've met it head on and won. I use my condition in my favour sometimes... a couple of sandwiches and a good well-paced walk helps me greatly - even if  at the end I look like I've ran..! As for the eggs.... oh well.. at least I can still eat the bird that laid it!
lol

As for gluten... I've avoided it so well for years anyway and I do feel so much better for avoiding it. I'm 80% veggie/vegan and it's just great - so many tastes and experiences... I've recently discovered tofu, rice noodles and quorn and also a range of vegan cook-in sauces... I use buckwheat for pancakes (buckwheat flour + fizzy water, dash of oil, pinch of salt = omg goodness big_smile)
Rice noodles replace chips or other potatoes and it's fantastic smile
I've discovered a range of gluten free chocolate puddings - I'm in 7th heaven! big_smile
Ok, I'm waffling now (fat/gluten/egg free waffles lol ) so.. I'll shut up and make me a whole pan of spag bol (gluten/egg/fat free of course) big_smile

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#39 Sat 12 Jan 08 3:56am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: THE gluten-free thread

For simple pancakes - 1 cup white wings (australian brand) gluten free self raising flour, 2 cup milk and 1 egg. Mix and make pancakes.

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#40 Sat 12 Jan 08 8:50pm

Eilen

Forum champ
From Oregon
Member since Fri 23 Sep 05

Re: THE gluten-free thread

AudioCoffee, that's interesting stuff--thanks for sharing.  It sounds like you've managed just fine given your allergies/intolerances.  I love rice noodles and buckwheat pancakes/crepes are my favorite.  I've seen Quorn before but have never tried the products.

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