Taking the gluten out of wheat

Welcome to Your Gluten Free Life

Boy I jumped at this news when I read it during the week! Thanks to the marvels of modern science, scientists have worked out how to eliminate the majority of the gliadin proteins that make gluten from a strain of wheat.

Gliadins are the proteins that make gluten, and there are heaps of different varieties of them in wheat, which would normally make breeding strains of wheat without them impossible. However, using gene editing to shut off the genes that make gliadins, the scientists were able to remove 85% of the wheat toxicity.

Whether that’s enough to make it safe for us celiacs to eat is debatable. I suspect not sadly. I won’t go into the whole discussion as to the merits or otherwise of genetically modifying the wheat, that’s a subject that I think everyone needs to find their own peace with. But, as someone who occasionally dreams of downing a cronut, or just a piece of nice chewy white bread, I dream of the day they find a way for me to eat without having to make a fuss over everything to make sure it’s safe.

Not to mention the rolled eyes of the waiter when I stress that whatever I’m having must be gluten free! Just once I’d like to sit down at a restaurant and know I could order whatever I wanted off the menu. Oh well – for now it’s just a fantasy. But who knows, in a few years, it might just become a reality. Until then I’ll work at developing a gluten free cronut.

Red Cabbage Slaw with Dried Cranberries

As an armchair doctor, I love watching medical and science shows. The other day the one I was watching said that people should eat more red and purple vegetables. Apparently there’s a nutrient in them that is seriously good at protecting your brain from the aging process.

Needless to say, the next day I rushed out and bought a heap of red and purple vegetables. But I had trouble working out what to do with my red cabbage. In the end I made a coleslaw from it. At the last moment, to add a bit of interest to it I chucked in a handful of dried cranberries. The end result was so tasty that even my partner commented on how nice it was, and came back for seconds.

So, if you’re looking for a tasty version of coleslaw, try my red cabbage slaw with dried cranberries.

Rainbow Cake

Here in Australia, the politicians are wasting an obscene amount of money on a plebescite to decide whether or not to allow same sex marriage. Instead of doing their jobs and getting on with it, they’ve asked us to take part in a postal survey that is non-binding, and they may, or may not, act on the results.

I won’t get into a discussion here on which way people should vote, I think that’s really up to the individual. However, to commemorate the process, I decided to make a rainbow cake. And, because I like to make my life complicated, I decided to make the rainbow stripes vertical, not horizontal.

I have to say the result was very satisfactory, but it sure made a humungous cake! Thankfully, I have a team of hungry workers at the office who I can share my cake with. I certainly don’t think my partner or I could make even a reasonable sized dent in this one.

If you have an event you want to make a cake for, try my rainbow cake. You can vary the basic recipe and make different shades of the one colour if you prefer.

Image of Gluten free rainbow cake

Gluten free rainbow cake

 

 

 

 

 

 

 

 

 

Until next week, take care and eat well.

Is a pill to fix celiac disease too good to be true?

Welcome to Your Gluten Free Life.

Like a lot of you who are celiacs, there are times when I wish I could eat wheat. Especially when some cruel person comes up with something like the cronut. I dream of trying something like that just once. But I know what the results would be if I do, and they’re not pretty.

So, when someone says they are developing a magic pill that I can pop before eating wheat and it will allow me to scoff away on that magic cronut, then you can bet it gets my attention. Recently I stumbled on a few articles on the internet that reported an Australian company (GluteGard) was developing a pill that could help celiacs eat wheat.

Well, I rushed off to do some research and (wouldn’t you know it) the story is actually somewhat different. The pill uses caricain which is found in papaya and is actually designed to break down any protein, not just gluten. In fact, some of you may know that meat tenderiser is made from similar stuff and that’s why it works to tenderise your meat.

So, if you take a pill, then scoff down a hamburger, it’s not going to help you deal with the resulting effects. It might help break down the gluten proteins but wouldn’t break them down enough to allow you to eat wheat. In fact their own website says that “By targeting toxic fragments in this way, GluteGuard helps to prevent unpleasant symptoms that result from gluten sensitivity. In conjunction with a gluten free diet, GluteGuard breaks down peptides before they can inflict damage in the small intestine lining or trigger immune responses.” Which kind of contradicts what they say higher up the page where they say it’s designed to restore the ability to digest gluten.

So, it looks as if cronuts are off my menu until I can work out how to make them myself. It looks like I’m dusting off my croissant recipe again for some serious experimenting!

Miso-Ginger Salmon

Miso Ginger Salmon

Miso Ginger Salmon

 

 

 

 

 

 

 

 

 

My father came to stay a couple of weeks ago and I decided to do fish for dinner. He was all for the idea and mentioned he had recently had some salmon that had been marinated then baked in a miso- ginger sauce. I’m always looking for new ideas so I chased up a recipe for it and made it that night. And it was delicious! You can either bake the fish in the marinade, or take it out and grill the fish.

If you bake the fish, the marinade then makes a delicious sauce to pour back over the fish, or over your potatoes or veggies. Just remember not to do this if you don’t cook the marinade. I’d hate for you to go get food poisoning by pouring an uncooked fishy marinade over your dinner!

If you want to give it a go, here’s my take on the recipe.

Gluten free Mocha Brownies

I’ve just gone back to work after a long break and was talking to the people in the office about my blog. I warned them they were going to get regular samples of my cooking as I develop and cook various dishes. One of the first things they asked for was a batch of my delicious Mocha Brownies. Even though none of them are celiacs, they reckon these are the best. You can’t tell they’re gluten free, and they’re very moreish.

Here’s the recipe – go ahead and make some this weekend to take into work for your workmates. Don’t tell them they’re gluten free and they’ll never know!

Gluten Free Mocha Brownies

Gluten Free Mocha Brownies

 

 

 

 

 

 

 

 

 

Until next time, take care and eat well.

Getting enough grains on a wheat free diet

Welcome to Your Gluten Free Life

Last week I mentioned that one of the reasons suggested for the higher incidence of cardiac disease in people who are celiacs or on a wheat free diet. So today I thought I’d give you some pointers on how to ensure you get enough grains in your diet:

  • Consider adding seeds such as flax seed, sunflower seeds and other grains to your bread mixes
  • Eat gluten free muesli – commercial, or make your own
  • Consider alternative seeds such as amaranth or quinoa
  • Try buckwheat – it’s a great breakfast cereal
  • Seeded crackers are very tasty
  • Try brown rice instead of white – it’s very tasty and high in fibre
  • Look for ready made gluten free bread with added seeds and grains

Also, keep in mind that many gluten free products are not fortified with vitamins so consider taking a vitamin supplement as well.

Delicious Spring Veggie Time

It’s still technically winter here in Australia, but the spring vegetables are springing to life already. To celebrate delicious garden fresh peas, broccoli and other spring veggies, I made a spring vegetable risotto for dinner last night.  A real risotto is a bit time consuming and labour intensive, but it’s definitely well worth the effort.

I happen to really like risotto, and here’s the recipe for my spring vegetable risotto. It’s so easy to vary it. Use the basic recipe and try something like roasted beetroot and Fetta cheese, or sliced mushrooms, or seafood such as prawns. The trick is to make a really good stock to use as a base.

Gluten Free Eclairs

It took me a while to get the confidence to try gluten free choux pastry. Even as a wheat based pastry it has a reputation of being tricky. However, I decided to give it a go a while ago. It took a couple of goes to get it right so that it puffs up nicely.

I’ve included the recipe here. While the recipe here is for eclairs, you can use the pastry for cream puffs, profiteroles or savoury puffs if you like.

Give it a go and make some delicious eclairs for your next morning tea.

Image of Gluten Free Eclairs

Gluten Free Eclairs

 

 

 

 

 

 

 

 

 

Until next time, take care and eat well.

 

 

Batten down the hatches!

Welcome to Your Gluten Free Life.

I was wandering around the internet over the last couple of days looking for something of interest to include in this blog. The latest hot topic seems to be that people who needlessly avoid gluten in their diet may be increasing their risk of coronary heart disease.

A study of over 100,000 people over 2 decades showed that people who were not celiacs, but who avoided gluten had a statistically significant increased chance of developing heart disease. The main reason seems to be that those people were avoiding high fibre grains such as bran, rye, and the seeds and grains that are in seeded breads and cereals.

It’s an interesting study that works as a counterpoint to the claims that gluten is causing a lot of the dietary ills in the world. I guess it means that dietitians and scientists are now starting to look properly at whether gluten is really a problem for the general population, or just celiacs like me and (maybe) you.

My response at this point for people who have given up wheat because they find they have a sensitivity to it is the same as my advice to celiacs: increase your fibre intake in other ways. Eat lots of unprocessed fruit and vegetables, and look for things such as rice bran and other cereals and grains you can eat that have lots of fibre but no gluten. I don’t think there’s a real necessity to rush back to eating wheat if you’re more comfortable not eating it. Just make adjustments to your diet to compensate and you should be fine.

Batten Down the Hatches!

We’re getting ready for one of the biggest storms of the year here. A few years ago a big storm blew down a couple of our biggest trees. They were a real loss because they were always full of birds. We used to have a bird feeder in one of them and the parrots and cockatoos used to come by every day for a feed. We see them around now, but they don’t stop by any more. We’re growing another tree, but it will take a few years before it’s big enough to support the feeder and provide food to local birds again.

In preparation for the storm that’s coming I’ve made a nice hearty seafood ragu for us for dinner. It’s healthy, filling and warm. Just what you need on a night like this. Check out the recipe here. I’ve made a note that you can make it as a soup if you prefer. Just don’t thicken it. Either way, it tastes delicious!

Image of French seafood ragu

French seafood ragu

 

 

 

 

 

 

 

 

 

Coconut Jam Slice

For desert tonight I’ve made a coconut jam slice. I’ve used some of my home made strawberry jam for it, but you could use whatever jam takes your fancy. I’ve made this before with both raspberry jam, and apricot jam and it works just as well with each of them. Here’s the recipe so you can make this up for your next desert, or just for a treat sometime.

Until next week, take care and eat well.

 

 

 

Gluten Free Myths and Fables

Welcome to Your Gluten Free Life

The other day I was organising to go to dinner with friends who were being very careful to make a properly gluten free meal for me. They commented that they were concerned that the rice in the recipe they were doing was “glutinous rice” and thought that meant I couldn’t eat it. I assured them that glutinous meant sticky – not containing gluten.

But that conversation got me thinking about other misconceptions about celiac disease and the gluten free life. So here are my top five gluten free myths and fables:

  1. If I give up wheat for a few weeks and feel better then I must have celiac disease. No – you might not. You might just be sensitive to wheat (see my earlier blog). The gold standard for testing for celiac disease is to have a biopsy done of your gut after you have been eating wheat for a while. If you stop eating wheat then go get tested you may get a false negative. Celiac disease damages the lining of the gut and it’s the one best way to determine if you have the disease. If you stop eating wheat the gut will repair itself (if it’s damaged) and a gut biopsy won’t find any damage.
  2. Glutinous anything contains gluten. Nope – glutinous means sticky. That doesn’t mean it doesn’t contain gluten though. Read the ingredients! Gluten is wheat, oats barley or rye. If any of those are mentioned then, chances are it contains gluten. But glutinous rice is sticky rice and is fine to eat.
  3. If I order gluten free in a restaurant then the food is completely safe to eat. Sadly, it may not be. If the chef and staff know how to prepare gluten free so there is no cross-contamination then you’ll be fine. But I have seen people handle something with wheat flour, then handle my food so that it gets the flour on it.  Or they mix up my gluten free crackers for the cheese board with all the other crackers and then can’t see why I make such a fuss about getting all the crumbs off mine.
  4. Meat, eggs etc contain gluten unless they’re labelled gluten free. Honestly- this one really ticks me off! I saw eggs for sale the other day labelled “Proudly gluten free!”. Well duh! As if their eggs were somehow different from all the other eggs out there loaded with gluten. Gluten is only found in wheat, oats, barley and rye. So, unless something contains one of those food groups, then it is naturally gluten free. That does mean you need to check the recipe for meat marinades etc, but otherwise you can safely eat your poached eggs knowing they’re gluten free.
  5. Gluten free is a fad. This is another one that really ticks me off. The number of times I ask for gluten free and the waiter rolls their eyes and subtly sneers is just amazing. Trust me – I would love to knock back those delicious bread rolls, or gooey cakes for desert. But I also know just what that will do to me. But the number of people now who demand gluten free then do eat those bread rolls or gooey cakes really makes it hard for those of us who have no choice in this one.

Gluten Free Broccoli and Spinach Galettte

Back to baking for this week. Free form pies and tarts are one of those things that I used to think was a dim and happy memory. Now that I’ve worked out how to make pastry that will hold its shape somewhat, I am experimenting with new dishes. This is one I whipped up during the week to use up some of the glut of spinach and broccoli in my garden.

A galette is just a free form crusty pie or cake. It works really well for open faced savoury dishes such as this one.  You will need time to make the puff pastry, but the rest of the dish is actually very quick to put together. You could even double your puff pastry recipe and freeze half so you can make this up faster the next time around.

So try my gluten free broccoli and spinach galette next weekend when you have the time to make the pastry, then freeze the extra pastry for another day.

White Chocolate and Strawberry Mousse Cake

I was driving around the other day thinking of things to make for this blog and realised it’s been a while since I made a cake.  So I pretty much devised this one in my head between my place and the shops, picked up the ingredients I needed and headed home to make it.

The recipe is somewhere between a white chocolate mud cake and a Devil’s food cake recipe. Not as dense as a mud cake, but richer and heavier than a Devil’s food cake. The lightness of the mousse offsets the sweetness of the cake, but it’s still a quite rich cake.

One thing – don’t be tempted to make the cake part too high. If yours rises as much as mine did, just slice the top off and use it for something else. Mine rose so much I ended up with 2 cakes for the price of one. But you need almost as much mousse as cake for this dish.

Good luck, and enjoy my white chocolate and strawberry mousse cake.

Image of Gluten Free White Chocolate and Strawberry Mousse Cake

Until next week, take care and eat well.

Non-Celiac Gluten Sensitivity

Welcome to Your Gluten Free Life.

This blog is mainly devoted to all things celiac. But there are a significant number of people who have not been diagnosed as celiacs, but who suffer from many of the symptoms such as abdominal pain and bloating.

A new term has been developed for this complaint: non-celiac gluten sensitivity. Gluten Sensitivity means that people do not have the antibodies and intestinal damage seen in celiac disease, but these people experience many of the symptoms.

It has been estimated up to 18 million Americans, and almost 2 million Australians avoid wheat because of the side-effects they suffer when they do eat it. That’s 6 times the number of people diagnosed with celiac disease!

Right now, it’s not conclusive that it’s gluten triggering the symptoms, or something else in wheat that is doing it. One idea is FODMAPs – specific sugars such as fructose, lactose or sorbitol.

So, for now, if you experience bloating, cramps, and abdominal pain after eating wheat, I would suggest you get tested for celiac disease if you haven’t already. But, if the test comes back negative, try cutting wheat out for a while, then eat it again and see if you get the symptoms back again. If you do, you may have non-celiac gluten sensitivity.

Grilled Salmon with Cauliflower Puree

Ever since I was a child and my grandmother served up some truly awful cauliflower cheese I’ve struggled to like cauliflower. It’s one vegetable I just have not been able to love. Until now. Recently I went to a restaurant and they served me salmon on a cauliflower puree. Well! It’s the closest I’ve been in a long time to picking up my plate and licking it clean!

It was so nice I’ve learned how to make it and I’ve served it at home for dinner a few times. So now I’m sharing my recipe with you. Try it – even if you don’t like cauliflower, I reckon this is the one dish that may just change your mind. Here’s the recipe for you to follow.

Now, I think I might just see if I can learn to like cauliflower cheese again.

Image of Grilled Salmon with Cauliflower Puree

Grilled Salmon with Cauliflower Puree

Gluten Free Chocolate Self Saucing Pudding

Here in Aus it’s winter.  When I was growing up, in our house, that meant delicious hot puddings that had been passed down from my grandmothers and mother. One of the recipes I’ll share with you another day is lemon dumplings. Believe me, getting gluten free dumplings that don’t feel like a lump of play dough is difficult!

But today I want to share my chocolate self saucing pudding recipe. I’ve also included a couple of variations I like to make occasionally, especially if we’ve got guests. By adding a bit of Kirsch and some cherries, you get something like a puddingy Black Forest Cake. And everyone knows that chocolate and orange is a match made in heaven. So I also like to make a Chocolate Jaffa version of my pudding too.

So, here’s the recipe for you. Try “adulting” it up with some Kirsch or Grand Marnier for an extra taste bud tickle.

Until next week, take care and eat well.

Pulse Pasta – My new fave food

Welcome to Your Gluten Free Life

Have you tried pulse pasta? It’s my new favourite pasta. I’m trying to adopt a more Mediterranean diet, which means more pulses. By pulses I mean beans and lentils, basically.

Pulses are incredibly good for you, and they’re all gluten free so that means celiacs, and those on a gluten free diet can go berserk on them.

They’re all low in fat and sodium, and they’re a good source of iron, protein, fibre, folate, and potassium. They’re also low GI, low calorie, and cholesterol and gluten free. What’s not to love?

But pulses can take ages to cook, and they can make you fart. But, if you soak them in water with some bicarb soda (baking soda) for 4 to 8 hours, the cooking time is shortened, and the enzymes that cause flatulence are pretty much washed away. Also, soaking pulses means they are activated which means their enzymes and nutrients are better absorbed.

Anyhow – back to the main topic for this blog. I was wandering around my local grocery store recently and stumbled across pulse pasta. Apparently they’ve worked out how to use pulses to make pasta (duh!). Given it’s gluten free, and supposed to be great if you’re trying to lose weight I thought I’d give it a go.

It tastes great, and it’s really quick to cook. It also did manage to fill me up for longer so I wasn’t so inclined to raid the kitchen for a late night snack.

So, this week, my recipe for you is a combination of pulse pasta and my favourite vegetable – broccoli. This does have an Italian name, but I can’t remember it. The good thing about it is it takes no longer than 15 minutes to prepare and cook which makes it ideal for a mid-week dinner.

Image of Pulse Pasta and Broccoli

Pulse Pasta and Broccoli

Gluten Free Cornflake Biscuits

My sweet treat for you this week is my gluten free cornflake biscuits. I make these quite large, and I bake a largeish batch so I can keep them for when I want a quick snack on the weekend. Remember to use gluten free cornflakes. Normal cornflakes have malt as a sweetener, which is a no-no for us celiacs. So search out some gluten free cornflakes and knock together a batch of my Gluten Free Cornflake Biscuits for next weekend.

Until next week, take care and eat well.

 

It’s all about mushrooms this week

Welcome to Your Gluten Free Life.

I was racking my brains for something easy and delicious for dinner last night. I usually try to cook something special for dinner on Saturday nights because it’s my one night I usually have time to cook something different.

As I’m a vegetarian, mushrooms are an important part of my diet, and I realised I hadn’t made a mushroom tart for a long time. So that was last night’s dinner.

Mushrooms are a really good addition to anyone’s diet, not just vegetarians. I have to confess, when I was a kid, I really didn’t like them. I’m not sure when I did start liking them, but now I rely on them to boost my nutritional intake.

As a celiac, as well as being vegetarian, it can sometimes be a struggle to make sure I’m getting all the nutrition I should be. Mushrooms are ideal: they’re cholesterol free, fat free, low calorie and very low in sodium (salt to you and me!). Along with that they’re high in B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates. B vitamins also play an important role in the nervous system.

  • Pantothenic acid helps with the production of hormones and also plays an important role in the nervous system.
  • Riboflavin helps maintain healthy red blood cells.
  • Niacin promotes healthy skin and makes sure the digestive and nervous systems function properly.

They also contain selenium, copper and potassium, as well as being high in beta-glucans. Selenium and beta-glucans are great for boosting your immunity, and protect your cells from the damage that chronic diseases and conditions like celiac can do to your body.

Gluten Free Mushroom Tart

With all that in mind, I regularly include mushrooms in my diet. Either grilled with eggs and tomato for breakfast, or in something like my delicious mushroom tart. It’s actually quite quick to make, and contains garlic and onions as well as mushrooms, so you’ll get all the benefits of those two prebiotics as well as the mushroom goodies.

Image of Gluten Free Mushroom Tart

Gluten Free Mushroom Tart

Give it a go for dinner some time this week.

Gluten Free Custard Tarts

I don’t know about you, but I always seem to make too much pastry when I make a tart. This time I used the leftover dough to bake some little pastry blinds for future use. I was going to freeze them, but then got inspired to make some custard tarts instead.

My partner loves custard tarts and buys them from the local supermarket regularly. I often look at them longingly and wish I could have some. So I decided – how hard can they be? I pretty much remembered how to make baked custard so I used the little pastry shells I baked last night and filled them with custard mix and bunged them in the oven. They worked a treat so I had one with lunch today. I don’t think they’ll freeze so I guess I’ll have to eat the others over the next few days. What a shame! You have no idea how much I suffer for the sake of this blog!

Go on – give them a go. You too can have custard tarts for a snack, or for desert.

Until next week, take care and eat well.

Image of Gluten Free Custard Tart

Gluten Free Custard Tart

I’m late this week, Honey

Welcome to Your Gluten Free Life

I’m running late with my blog this week. It’s been a super busy week, but here I am. And it’s a honey themed blog. If you remember, last week I said I was fixing my dad’s PC. The hard drive had died and I spent a week doing my best to resurrect it. In the end I admitted defeat and did a clean install to a new disk.

Anyway – I finally got it all done and made the trek up to his place to return it to him. While we were up in that neck of the woods we went to a honey shop to buy some honey wholesale. My partner and I run a holiday cottage, and we provide little jars of jam, marmalade and jarrah honey. Normally the honey is quite expensive so I was hoping to be able to buy it wholesale and save us a bit of money.

Interestingly, I was listening to a podcast a couple of weeks ago where Sydney University here in Australia had done some research and shown that all honey is prebiotic. Prebiotics promote the growth of good bacteria in your gut, and a lot of veggies are prebiotic. But now they’ve discovered that honey is prebiotic, and jarrah honey, produced here in Western Australia, is especially high in prebiotics.

New Zealand and Australia have a variety of honey called Manuka which is very high in anti-microbial activity. Tests with these honeys successfully killed all bad bacteria, including the so-called antibiotic resistant “super-bugs”. Now, jarrah honey has been shown to be even more potent anti-microbial properties than manuka honey. It’s considered to be one of the most “active” honey’s in the world.

My partner and I have a drink of apple cider vinegar and honey every morning. After my research, I’ve decided I’ll be making it with jarrah honey in future.

In celebration of all things honey this week, both my recipes for you show you the versatility of honey.

Honey Prawns

When looking for savoury recipes that use honey, I came across lots using chicken, and lots of honey roasted vegetables. But I remember having honey prawns years ago and loved them. I had pretty much forgotten about them until I was searching for inspiration. I thought you might also like to have a go at making these for dinner one night. As well as being delicious, this is super quick to make.

Image of Honey Prawns

Honey Prawns

Jump over here to find my recipe for Honey Prawns and give them a go for dinner tomorrow night.

Gluten Free Bee Sting Cake

This cake is a gluten free variation on the traditional Bienenstich Cake, so named because of the honey glaze on, and in, the cake. Before raising agents were discovered, yeast was commonly used to raise cakes. As you know, gluten free flours work differently with yeast so I had to play with this recipe a bit to make it work properly. One trick I’ve found is to bake gluten free cakes and breads a a lower temperature, and for longer than those made with wheat flour.

While this recipe looks a bit complicated, it’s actually not. It takes a while because you need to make sure each step cools down completely before moving on to the next stage, but the time is worth it.

Make the time to make my gluten free bee sting cake next weekend and you’ll be glad you did.

Image of Gluten Free Bee Sting Cake

Gluten Free Bee Sting Cake

Until next week, take care and eat well.

Migraines, Disk Drives and Cinnamon Scrolls

Welcome to Your Gluten Free Life

It’s been a mixture of good and frustrating this week. I’ve helped someone make a start on the gluten free path to see if it helps her migraines, I’ve spent the week trying to fix the hard disk drive in my father’s PC and I made some delicious cinnamon scrolls. As you can see, a mixed bag!

Celiac Disease and Migraines

A friend of a friend has been plagued by migraines that are getting steadily worse. Having suffered from them for many years, I know how bad they can get. Based on some research I had already done, I suggested she tried giving up gluten for a while to see if it helped.

I know I have said in the past that people shouldn’t just give up gluten without being tested for sensitivity first, but (given how bad her headaches are getting) it might just be worthwhile her giving it a go to see if if helps.

There has been some research showing a strong link between celiac disease and migraines. Some research was done in 2012 to test the prevalence of migraines in people with celiac disease or irritable bowel syndrome. For those of you with insomnia, or with a penchant for reading scholarly articles, the article I read is here.  For the rest of you, the article described how 502 people: 188 with celiac disease, 111 with IBS, 25 with gluten sensitivity, and 178 controls were surveyed for the incidence of migraines.

Those with celiac disease, gluten sensitivity, and IBS all had a significantly higher prevalence of migraine headaches compared with controls. Seventy-two percent of people with celiac disease graded their migraine as severe, compared with 30% of IBS sufferers, 60% of  people with gluten sensitivity, and 50% of the control subjects.

A number of other websites suggest that avoiding gluten can minimise the occurrence and severity of migraines. So, for people who suffer from really bad, recurring migraines deciding to give the gluten free diet a go might just help.

Damned Disk Drives!

My other life (when I’m not cooking up gluten free goodies) is in IT. I’ve worked in computing for years, but the last few years has been mainly in management rather than hands on. But that hasn’t stopped me offering to help where I can when family and friends find themselves in difficulties. The drama for this week has been my father’s PC which is starting to get hard disk errors.

Rashly, I thought it would be an easy fix to just clone the drive onto a new one, whack the new drive in the PC and boom! Off you go.

Silly me! Several days later and I’m still arguing with the blasted thing. Windows just refuses to boot from the cloned drive. Foolishly, today I decided to re-clone and start again. And, wouldn’t you believe it, now the damned thing won’t clone. So, I turned the whole thing off and went and made some cinnamon scrolls instead. At least I can get them to work!

Cinnamon Scrolls

I’ve always wondered how to get scrolls out of gluten free yeast dough. If you’ve baked gluten free bread or rolls you will know the dough is very sticky.Not quite a batter, but close to it. So I wondered how on earth you would shape scrolls and cut the dough.

Thanks to the wonders of the internet, the answer is cling film and dental floss. It turns out, if you put your dough between two sheets of cling film, you can push or roll it out beautifully. Then you use the cling film to get the dough to roll up, and use the dental floss to cut the resulting sausage of dough into portions.

It works a treat! If you would like to check out my recipe and follow the instructions to get your own crunchy topped, soft cinnamon scrolls click here.

Image of Cinnamon Scrolls

Cinnamon Scrolls

Gluten Free Cannelloni

Your savoury dish for this week is gluten free cannelloni. I use commercial cannelloni tubes for this, but you could make gluten free crepes and use those instead if you prefer.

This recipe is for my friend Sue. She used to regularly ask me for a decent vegetarian lasagna recipe. I know this one is cannelloni, but you can use the spinach and cheese filling in layers between gluten free lasagne as well.

So, Sue, this recipe is for you – finally!

Until next week, take care and eat well.