Handy Hints for Newbies

[kickingfrog]

Handy hints for CD/DH newbies

Handy hints

HANDY HINTS FOR CD/DH NEWBIES
From the Old (old) Supp


I thought it would be good to put handy hints here for newly diagnosed CD/DH people eg:
GF stuff usually takes a day from when you give the pharmacist your prescription to it's arrival at the chemist's.
(Longer for fresh GF bread).
You will get a lot of GF stuff at one time with a repeat prescription. If you have multiples of GF mix this can be heavy.

A breadmaker is very useful and, once you have got a recipe you like, well worth the effort.
Be wary of chip shop fish and chips, they can be contaminated with fish batter.
Have your own GF toaster as even a crumb of ordinary bread can make you ill on GF diet.


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Coeliac UK (CUK) website:

www.coeliac.co.uk/
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I find the Juvela gluten free bread mix is pretty palateable and easy to make once you get into the swing of it.
Glutafin pasta spirals are the nicest I've had so far.
Val

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There are so many!! But off the top of my head and in no particular order:
1. I definintely agree that Schaer Pasta is the best.
2. Any of Lifestyle's sausage roll-type products (their bread is very good too).
3. Beef Wellington made with Dietary Specialties Pastry Mix.
4. Pizza made with Orgran's pizza base mix (a pain to make but worth it).
5. Sainsbury's GF Coconut & Raspberry cookies (and the others in their GF range).
6. McDonalds Hamburgers WITH GF bun (unfortunately only available in Sweden and Finland [so far!!]).
7. Pavlovas (the godsend GF dessert!).
8. Pad Thai from almost any Thai restaurant (check use of soy and any other sauces and authentic use of rice noodles)
9. Most Indian food (generally GF except the breads - but do ask first)
...
From David McIlfatrick

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Don't forget to have a breakfast bought for the day you go GF or you'll be shopping hungry, and the first shop takes ages. Rumble rumble.

From Jack

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As well as being GF I am also allegic to lactose,milk & dairy products.I find Juvela Harvest Mix good for everything! My main meals normally consist of chicken & plenty of veg & sometimes chips!! So if anyone has any ideas for something different that is free from everything(!!! well it feels that way) please let me know.

From Dawn

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My current diet is very limited as I can't have milk or soya and am not using anything with wheat starch in it for the moment.
If someone is in the same situation, then I would recommend Ener-G white rice bread or Barkat white rice bread. For pasta, I think Schar do the best basic pasta around - its quicker to cook, and tastes most like normal pasta.
Pleniday baguettes are too thin and short for lunches, but are nice fresh from the oven.
Glutano biscuits are also great once you get used to them.
From past experience of things with milk and soya in, I would recommend the following.
I have tried Lifestyle fresh bread and it was nice. However, Ultra white bread had the same great taste, but without the hassle of getting the bread fresh and having to freeze it - which I always think defeats the point of getting it fresh.
Bi-Aglut crackertoast was also fantastic - I remember eating it many years before I was diagnosed - much to the annoyance of my mother who was running out of food. And the same also goes for Schar Crispbread. I think anything which you would consider having before diagnosis, must be a good thing.
Things to avoid would have to be Tinkyada brown rice pasta (Yuk), Glutafin digestive biscuits (even Yukkier), Glutano crackers and many many more...
Shane

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When I was first diagnosed a dietition gave me loads of form to get free sample packs.

1. Juvela mix - great for all baking and bread made in a Breville
2. Saisbury Chocolate coconut cookies
3. Juvela pizza bases
4. Lifestyle pastries & cakes - great for going away with.
5. Dietry Specialities Lasagne - microwave 6 mins
6. Juvela tea biscites
7. Schar french stick
8. Juvela crispbread - same as ryvita
9. Dietry specialities chocolate heaven mix - yummy for special occasions
10. Sainsburys in general for marking products and shelves - especially Blue Parrot frozen sausages and pizza topping.
always check everything - if in doubt leave it out

From Jacqui

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My pennies worth and well worth it is find a pharmacist who delivers, more so if you are in the older bracket.

From Frank Leyland

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Try shopping via the internet. It gives you lots of time to look through lists and the book without getting frustrated by others bumping into you while you check labels etc.
I also found that even though there is a delivery charge, I have shopped at different stores on the same day to make sure I get what I need from their own brands.
Asda do a great delivery reservation service, 2-hour slots and you can book the delivery time up to 15 days in advance! (PS I also found I spent less as I didn't tend to make last minute purchase and you also can see the total on the screen the whole time).
Good chance to refer to you new gf recipes as well and make sure you get the right ingredients.

From Yvonne

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I found that when I was newly diagnosed it was very difficult to know which products to choose and as a result I ended up with lots of things I didn't like.
Luckily I have got an understanding GP who has really helped me because she has been very flexible about letting me try different products. Anyway for any newly diagnosed person out there my faves are:

1. Juvela Pizza Bases
2. Juvela Tea Biscuits
3. Glutafin Tagliatelle
4. Bi-Aglut Cracker Toast
5. Mrs Crimble's Coconut Macaroons
6. Juvela Part Baked Breads
Gillian x

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Helen's

favorites include;

Juvela mix for bread, cakes and all my baking really (wedding cakes, christmas cakes and puds, pastry, pancakes etc)-ring and ask for their book 'the juvela way'-very good and free
Telephone Advice Line 0151 228 1992
Juvela rolls and sliced bread-microwave the rolls and microwave or taost the bread-wonderful toast)
Juvela part baked rolls
Juvela pizza bases-really good
Ener-G pasta (rice or brown rice, I like the rice spagetti at the moment but use macaroni for macaroni cheese and small shells for pasta bakes)
Tesco's GF coconut cookies are excellent-I mean-REALLY good)
Tesco's frozen 'for Georgia's sake' organic GF sausages are good too-bangers and mash/BBQ/toad in the hole/sausage casserole)
Avoid chip shop chips as are contaminated.
Baked potatoes are an excellent lunch when out

Rice cakes are almost always available from health food shops and supermakets as an emergency ration if you are caught short.

GF muslei is a bit fusty but tasty when added to crunchy nut corn flakes and makes a far more satisfying breakfast.
Above all don't dispair, the whole thing gets easier as you go along
Get all the products I mentioned above on prescription and prepay for the year if you have to pay charges.

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Posted by Rob on 21/8/2001

GF board

Hi
1 - Here's a simple one: shop around for the brand(s) of bread prescribed to you.
Your pharmasist isnt loyal to any brand, so he/she will usually be helpful and let you get a variety of bread/baguette brands even if the prescription from your doctor says just one.

Personally I get Glutafin Fibre bread and Schar Baguettes. Some of the others are vile and should count as poisonous!

2 - Dont let you doctor cap the number of GF items (within reason.) They are not supposed to. Dont take any of this budget excusses. It is the policy of pretty much all health authorities that coeliacs should get as much as they need [because if coeliacs dont and slip of the GF diet then there is a greater risk of intestinal cancer - far more expensive to them!] If u have problems with your doctor then speak personally to the dietician service (by phone, no need for appointments!) of your local health authority and they will put you in touch with docs who WILL prescribe. Otherwise change your GP.

3 - Get the annual prescription prepayment cert (about £86) from you local health authority (your pharmacist will help you there.) It will save you packets. (eg. 1 loaf every 2 days = £5.50*365/2 = £1000!!!!!)

Rob.

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Re: breadmakers
Posted by Katy on 21/8/2001

GF board

I use a Panasonic which is excellent. Glutafin are selling their own breadmakers and are sending out recipe leaflets at the moment for different flavoured breads; it might be worth phoning them and Juvela too.

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From Cassie

Don't forget to visit your dietician and get as many freebies as possible
a) to cut down expense b) they are delivered to ya door c) help you make choices for your prescription.
Keep GF, do not give up!! Learn as much as possible about your condition and the seriousness of it if you don't stick to the diet.
Keep in contact with other Coeliacs.X

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Communion
Posted by Anne P on 23/8/2001

Any Coeliacs going to churches where communion is distributed using wafers can ask about gf wafers. The majority of Anglican churches I have been to have been very happy if I have explained before the service that I cannot eat normal ones. Some churches will already have gf wafers available, others will make sure the officiant is aware, so it is possible to simply have the wafer waved in front of you (or have a blessing), and then take the wine. My own church has bought gf wafers specially for me (I think the address is in food list).
The only other problems are that the gf wafers do contain wheat starch (it does conform to the Codex Alimentarius), and a lot of people are 'dippers' - i.e. they dip their wafers in the wine, rather than drinking from the cup - thus there is a risk of contamination. I tend to sit near the front of the church (and so get served fairly early on), and risk it.

The address is:
EIREN Religious Supplies Ltd
Concorde House
Union Drive
SUTTON COLDFIELD
W Midlands B73 5TE
telephone [phone]

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Communion
In the Baptist tradition (and in our church of circa 400 members, we now have 3 coeliacs) we have real bread normally, and the lady who bakes it has a coeliac husband, so his (my girls aren't quite old enough yet!) bread is kept on a separate serving plate, but still part of the table of communion. It seems to work well. Glad we are not the only ones to have this problem!
Kate
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Communion
I actually wrote direct to the address in the food list and got my own communiun wafers which I take to church when I go, give one and explain to the vicar before the service and they keep it slightly separate (they are a different shape to the ones that the church gets so easy to see). If I'm not that prepared then I get blessed and then take the wine.
Helen H


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Re: just been diagnosed

Posted by CathGF on 12/11/2010

GF board


Just off the top of my head, budget food-wise, lots of things are naturally gluten free such as rice, potatoes, vegetables, fresh meat, dairy produce. You need to check things like processed foods, sausages, cooked meats, some budget soft-cheeses. Eating out is going to be harder but don't worry about that too much yet. Get some healthy GF foods in you (rice is good for a dodgy tummy i find), and I really really hope you start feeling the benefit soon.
In the EU food has to be labelled clearly - if it says any of these words don't eat it: gluten, wheat, barley, rye. If is doesn't say those words, it is OK. So it is definitely easier these days 
Oh and PS don't despair, a lot of the special foods are expensive but you don't need them all the time, lots of normal foods are GF too, you can get soups, crisps, chocolate, ready meals, rice cakes etc from the normal bits of the shop too just check the labels, so you don't get ripped off by buying GF foods you don't need.


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Posted by davidmc on 11/11/2010
Welcome to coeliac world ….

It is a big shock to the system initially but you will get used to it in time and you will feel much better in time too.
When first diagnosed (The GF &DH) message board gave me all I needed.
By the time I saw the dietician weeks later I knew more than they did about this.

There are recipes ….on the Supp Board …..

Basically if you check the labelling of all the foods that you buy you will see if it contains gluten as it should say so if it does. You can then cook what you want from there, just without gluten.
GF pasta is available from Free from sections but if you ask your GP you can get prescriptions for a variety of gluten free foods.
A prepayment certificate works out well if you get regular prescriptions …

Cooking from fresh works best but you can get Gf ready meals in most places these days. Lunchtime snacks are usually the problem so you have to think laterally and use GF crackers or rice cakes or better corn thins with a Gf topping. At uni you should maybe talk with the catering staff if you eat there and check if they understand your needs.
Eating out never fear asking the chef if he can cater safely for you.

Regular soy sauce is now out but you can get GF tamari soy sauce in some free from sections. Ketchup is usually okay but not brown sauce.

There are some okay Gf cereals but none on prescription. I like Doves Farm cereal flakes best from Tesco and some branches of Sainsburys - a bit dear but good.
Indian foods are generally Gf apart from the usual things like naan bread.

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Posted by angela on 11/11/2010

Hi, you might think you will never get the hang of it, but you will, it does become second nature.
Join Coeliac UK if you can, you get a book with gluten free food you can buy, and lots of information.
Try Juvela, Glutafin and Lifestyle web sites, join and ask for free samples, they are more than happy to send you some free samples in the hope you will get their products on prescription.

Search out local chip shops who do gluten free nights, and take your own bun to MacD, ask for a burger without the bun, …..
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Macdonalds chips -warning
Posted by Audrey on 13/11/2010

Take care - Macdonald's chips are OK much of the time, but NOT when potato wedges are on the menu. This is because they cook both items in the same oil, and the wedges are not gluten free so will cross-contaminate the chips



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[kickingfrog]

From CUK

Contamination
Contamination of gluten-free foods with gluten-containing foods needs to
be avoided by people with coeliac disease, as even a tiny amount of
gluten may cause gut damage.

At home
At home, it is essential that care is taken to avoid contamination with
gluten-containing food that may be eaten by other members of the family
.
Separate toasters and bread boards should be used for handling gluten-
free bread and butter knives and jam spoons should be encouraged to
prevent ordinary bread crumbs getting in the butter or in pots of jam
and marmalade.
Bakeries
Cross-contamination is likely to occur in floury environments such as bakeries.
It is wise therefore not to buy gluten-free bread from a bakery
where it is made in the same environment as normal bread.
People with coeliac disease should be aware that individual meringues
and macaroons, bought from bakeries and cake shops, may be made
from gluten-free ingredients but may be contaminated by gluten-
containing products used in the same establishments.

Fish and chips
Chips that are cooked in the same oil as battered products will be cross
contaminated. Even if the chips appear to be cooked separately be aware that the oil is often rotated so the chip oil may have previously been used
to cook battered fish.

Production and milling of flours
Although some flours are naturally gluten-free, they can be milled in
places where wheat flour is also milled. Contamination can then occur,
either because of wheat flour in the atmosphere or due to traces of it in
storage vessels.
It is therefore possible that flours made from pulses,
such as Gram and Urd flour may be contaminated, although they are
naturally gluten-free.

Oats are tolerated by some people with coeliac disease but it's vital that
the oats are uncontaminated. Suitable oat products are listed in Coeliac
UK's Food and Drink Directory.



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From Clan Thomson

QUESTION: I am a newly diagnosed celiac and I am so confused.

Do I REALLY need to have a separate toaster, separate pots and pans
and
separate EVERYTHING in my kitchen?

CONNIE SARROS: No, you do not need to have separate 'everything'.
But yes, you need a separate toaster.
If you toast wheat bread, some crumbs will fall off the bread;
these crumbs will then contaminate your gluten-free bread when you
toast it in the same toaster.
Even this small amount of contamination is harmful to you.
When cooking with pots and pans, if you wash them well after each use,
there will be no cross contamination because all of the wheat residue will
have been washed off.
Make gluten-free baked products first if you cook both gluten-free and
wheat products in the same kitchen.
If you make the wheat product first,
wheat flour will get into the air, contaminating anything else that is made
after that.
Don't get discouraged. Once you get used to the boundaries of gluten-free

cooking, it DOES become much easier.



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[kickingfrog]

Yet more

Handy hints from Gf board


when you get the positive diagnosis, call or email teh various companies
and ask for free samples and their prescirption list -then go to GP and say
what you want. you could include pasta, bread, bread mix(if you a
cook!), biscuits etc.
you could start with
www.nutritionpoint.co.uk/

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we like dietary specials multigrain sliced bread
schar fussili pasta
schar grissini .....
dietary specials hoops biscuits are excellent
to try other stuff supermarkets free from shelves
and stick to jsut cooking natural food no processed food unless u
checked it
check things like ham - saindsbury's is very clear.
...........
marks and spencers premium sausages are gluten free and waitrose
do a guten free sausage.
sainsbury's and tescos do GF fishfingers
natasha


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Posted by Karen on 27/2/2006

GF board

You can have seperate slots in the toaster or use toaster bags.
Use seperate tubs of margarine.

Use seperate jars of jam or use a marmalade pot with a spoon always in it.
Try to buy squeezy tomotao ketchup, branston pickle, hellmanns mayonaise, etc.
Try to agree to buy GF cooking ingredients where possible e.g. bovril
stock cubes (rather than oxo), heinz baked beans rather than a non GF variety, etc.

Use your own bread boards and knife. Use your own grill pan or use
kitchen foil on the grill pan.
Put GF food above ordinary food in the oven
or side by side in seperate oven trays.
Put GF food above ordinary food in
the fridge. Mark all stored food GF.
Buy a permanent marker pen
(a marker for writing on CDs works well).
You may have to use a
ballpoint pen for marking bags that go into the freezer as not all
permanent markers stay on in the freezer.

If it's not been marked "GF" then beware.

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From CUK

New patient checklist

The following is a checklist of important areas to cover when seeing a
patient who is newly diagnosed with coeliac disease. As you will see there
are a lot of areas to cover, so it may take more than one appointment to
go through all this vital information.

· Weight, height, BMI
· Symptoms - pre-diagnosis and post diagnosis
· Explanation of coeliac disease - what it is and how it affects the body
· Gluten-free diet - explain what is and isn't gluten free and assess the patients understanding of the diet
· Cross-contamination - how to avoid cross-contamination
· Prescribable products - what's available and how patients can get gluten-free food on prescription. Discuss pre-payment certificates if the patient pays for prescriptions.
· Starter cards - should be given to the patient so they can order samples from a variety of gluten-free manufacturers
· Availability of gluten-free food - discuss ranges available in supermarkets and health food shops.
· Allergen labeling - ensure the patient understands how to check labels for gluten content
· Calcium intake - for the majority of adults with coeliac disease aim for 1500mg/day - especially in post menopausal women. Supplements may be required. Explain the importance of calcium intake i.e. increased risk of osteoporosis. Check if the patient has been referred for a DEXA scan
· Balanced diet - as well as ensuring the diet is gluten-free it is also important to ensure it is well balanced
· Eating Out - give patient basic advice such as to ring before going to restaurant, let the staff know about the gluten-free diet.
· Give the patient a Coeliac UK membership form
· Explain how to use the Food and Drink Directory, including the importance of monthly updates
· Follow-up appointment arranged

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From GF board


Helpful hints for parents of coeliac children

Posted by Hazel (Ess ex) on 8/11/2006

When your child is newly diagnosed identify a few of their favourite foods and make gf versions of them immediately - this reassures the child that they can continue to eat things they like! Batch bake and freeze buns (you can split a large mix into three and add cocoa to one, sultanas to another and cherries or chocolate chips to the third and so have a variety available). They can be put frozen into lunchboxes and will have thawed by lunchtime. Always have the makings of a good gf packed lunch in the freezer/cupboard so that spontaneity is not lost if the child is suddenly invited out somewhere or you suddenly decide to go on an outing. If the child is invited to an occasion that cannot cater for their diet - either send a packed lunch (matching what is being served if possible) or, if it's a more formal occasion, find out what the menu is and supply home cooked chilled gf versions for re-heating (covered obviously!). (I did this for a formal school dinner and it worked brilliantly.) We find that it's easiest to make all home cooked meals glutenfree - saves time and energy and avoids any possibility of cross-contamination.

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Posted by Gill on 8/11/2006

1. Buy a lovely special hot water bottle for when they have been glutened - and when it happens spoil them rotten. Explain why it's happened, and that as they get older it happens less as they (and you) get better at avoiding gluten.
2. Party food - popcorn, crisps, gf cake, meringue, cheese + pineapple, cherry tomatoes, carrot sticks, M+S cocktail sausages, more crisps, jelly and icecream.
3. Use the correct phrase at a very early age, eg 'you can't eat that because it's got gluten in it and it will make your tummy hurt'. Quickly followed up by 'I have got some gluten free XXX here in my bag/at home in the cupboard that you can have instead.'
4. If offered gluten cake at a party, and difficult to refuse, take it home for daddy or little sister to eat.

5. Find someone else who also has CD, so they are not alone.


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Posted by natasha on 8/11/2006

..always take with your child a pack of GF biscuits / plain crisps/fruit -you cannot guarantee that chips will eb GF or that GF crisps will be available. if a childrens party, take own nice cake.
keep freezer stocked with GF fish fingers! (tescos, sainsbury's)
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by Sally (London) on 28/4/2012

GF board

....I'm a mum of a 9 year old who has been diagnosed about 3 years now. It does all seem overwhelming at first, but it really does get easier.

I would get in touch with as many companies as you can and request samples from them, so that when you start ordering your prescriptions you have some idea of what you like. I did a search on google and just emailed them all.

I wouldn't hold out too much hope for your dietician appointment, from my experience and from what I've read on here, they aren't all that clued up to be honest. This message board is far more helpful!!

I found the hardest thing with my daughter is birthday parties, or being invited to friends for tea etc. For parties I tend to ask what food they are providing, then do a party bag of similar gf equivalent for her to take. It has taken a while for the invitations to tea to get back to what they were, I think the parents are all nervous of making her ill, but now they are used to it, its OK (lucky she likes egg and oven chips!)

She accepted it herself really easily, realising that it made her feel better. She's completely on the ball about cross contamination with other food and has got methods for eating her school lunch so there's no chance of other kids crumbs going near hers (got a type of luch box she can open up and eat out of).

I always have a packet of cadburys choc buttons or a finger of fudge or something on me. You never know when all the other kids are going to be offered something and you have to say no - much easier if you have an alternative! .....



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Advice 3 year old daughter just diagnosed......where to start?
Ideas for Kids


Posted by Gill M on 29/4/2012,

GF board

My son was diagnosed at 2.5, here are some ideas:

1. Buy a simple childrens cookery book, (not necessarily a gf book) and start teaching her to bake - it's never too early, very educational and fun for both of you, if you don't mind a bit of mess!!!

2. Use Doves farm gluten free flour, or prescription flour, to bake nearly any normal recipe. (Find some gluten-free baking powder, or make it yourself.) Ask on this board if you have any questions. (Pastry is different, but still possible, and fun at aged 3 as it's like edible play-dough. Bread is also very different.) (BTW real playdough is made of wheat so should be avoided if she is like my son putting everything in mouth at that age!)

3. Children's parties: my approach was to take son's own food to other kids parties (unless I know and trusted parents) and for his parties it was easy - make a cake and buy lots of gf finger food - it is around if you look, and generally much more healthy than gluten kids foods.

4. My son was late speaker, so we had to make sure he had the vocabulary to explain to others, e.g. if offered food 'Has it got gluten in it?', 'I can't eat it if it's got gluten in it.' Be warned, many adults will be completely bemused, but it's probably worth it!

(We have got acres of gf cook books, mostly gathering dust, but the following are well used:
Gluten-Free Food by Costain and Farrow, published by Hamlyn + coeliacUK, an adults book with lots of info, and
DK Kids First Cook Book, although it contains some bread and pastry recipes we can't do, it has lots of fun pictures.
The gluten free cook book by Anne Sheasy excellent but I think sadly out of print)



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Posted by Andrea on 29/4/2012


GF board

I completely understand how overwhelming the whole thing is. Olivia was diagnosed at 2.5 (she is now 4.5) and I was in shock for quite some time feeling she wouldn't have a normal life.

Don't panic, you will adjust and your daughter is also young enough to cope very easily. Olivia is so funny, she went through a stage of checking that everything that was put in front of her was 'special; and ok to eat (even cauliflower!!) She is absolutely fine at birthday parties - we take a packed lunch in her special party bag and all her friends are brilliant - so often I have a mum come to me saying their little one was most concerned that Olivia can't have x so could they get her something different.

Kids love pasta and there is loads out there - doves farm is the one we have settled on (and actually we eat it too)
Once you get a full diagnosis you will be able to get 'some' GF food on prescription and also get access to free starter packs from the GF food producers - it's worth trying all of these.

I think home is the easiest - it's when others are looking after them that is more difficult so make sure you take the time to educate any carers

top tips = toaster bags, separate butter / name etc (buy squeeze wherever possible) kellogs is forbidden but 'most' own brands are ok, get rid of play dough (make it yourself) ...........



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Posted by Emma on 29/4/2012,

GF board

i would agree with other comments, its not as bad as you think once you get in the swing of it. many normal foods can be used so i would say look at websites like say cadbury, heinz etc that provide lists or just email and call them directly. sainsburys site has a list of all own brand normal stuff thats ok too. ask any questions on here, everyone helps out even if it seems silly its not! i would say always have a snack handy and i said to my son right at the start when he was diagnosed that if others were having something he couldn't or he got a party bag say with stuff he cant eat then i would replace it as soon as i could with something suitable. as he knew he wouldnt go without he actually never really bothered. tea with friends has been fine as i tell them about cross contamination so parents cover trays with foil etc, prepare his separately and use seperate utensils. i have also provided g/f pizzas so that all the kids eat the same and never had any complaints.its worth it for peace of mind for yourself. i remind people its not an emergency situation like with an allergy but that its essential he sticks to the diet and i always thank them for their efforts lots!
kids are very adaptable and we have found that our son and his friends accept things much easier than us as grown ups.
get clued up on ingredients lists and dont be swayed by free fom items all the time as stuff from the normal ranges can be ok. just research before you go shopping to save time!
all the best, it becomes the norm very quickly.

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Posted by jane u on 29/4/2012,
GF board


My daughter was diagnosed age 3 as well but 9 years ago. The best advice I got was to focus on what she can eat not what she cant eat and also to have a GF snack treat in my bag at all times as you never know when it will be needed. I am often taken aback by how accepting she is of the diet especially when eating out - it really helps to have a treat on hand at all times though.
I have found this board {Main Coeliac Message Board} invaluable. Its great to be able to post a question and get a load of helpful replies.





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where can I buy book Eating gluten free with Emily - any ideas?

Posted by Audrey on 1/5/2012

GF board

You could try Letterbox Library. This is a fantastic mail order service organisation. They import a lot of books from the US and these include many books explaining about all sorts of different conditions for children.
www.letterboxlibrary.com/

There are a number of American books about coeliac disease written for children. If Letterbox don't already have any, they may be willing to include a couple in their catalogue.

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Posted by Penny on 1/5/2012

GF board


..where can I buy book Eating gluten free with Emily ...


I bought it on Amazon.com (rather than Amazon.co.uk) - cost a bit more for delivery and took longer to arrive (2-3 weeks) but it has been very good for reading with my coeliac 4 year old. I just translate the Americanisms into Britishisms when I'm reading it ....



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Posted by tanya cornwall on 8/11/2006

.. juvela do a good pizza base (on prescription) After a phone call to the manager our local pizza hut agreed to cook one of our juvela bases and add there toppings etc i was worried at first about cross contamination but the staff were excellent and she was fine. she had her birthday party there a month later which made her feel normal again

...my 9 year old girl loves the sweet breakfast rolls made by dietary specials. they come in a pack of 4 if you wrap 1 in kitchen roll and pop in a microwave for about 10/20 seconds they stay fresh for a few hours ideal for packed lunch, but i don't think you can get them on prescription. i get them from tesco. she also loves the tesco "free from" biscuits especially the half chocolate and coconut ones



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Posted by Caralee on 10/11/2006

The sweet breakfast rolls are a great substitue for iced buns. Just make sure they have cooled enough befor icing, and add a cherry if others are eating belgian buns. Our local bakers even gave us a few bags and boxes (straight from a new unused outer) so her sunday treat is the same as always!


**********************
Posted by Joanne on 8/11/2006
my 3 year old loves these too, Sainsbury's have just started selling them. Unfortunatly being 'sweet' they are not prescribable



*************************************
Re: Helpful hints for parents of coeliac children
Posted by Helen on 7/11/2006


...The other day I was given a loaf of Juvela sliced bread by a coeliac friend who'd been given it as a sample and she didn't want it.
I never get bread on prescription because I don't like it but my son said 'great white sliced bread!'
So just because you wouldn't get it on prescription for yourself probably means your kids will love it! [/b

]**********************

Posted by lyn ots on 8/11/2006

When invited to a party I always ask what food is available & what is in the party bag & then take the same GF food along & they don't feel left out.


***************

More handy hints from GF board


….Breakfast: Omelettes are very good. Get yourself a non-stick omelette pan, beat 3 eggs, heat some butter, add whatever "filling" you like to the eggs (e.g. cheese or bacon, but tinned tuna, smoked mackerel, smoked salmon, anchovies, chilli-con-carne, mushrooms - there are countless possibilities). Pour the mix into the hot pan and leave it for around a minute, then start to stir. Finish it off under the grill. I sometimes blend up 18 eggs with a stick blender and pour them into a 2 pint milk bottle - that way I have enough mix for 6 omelettes - it lasts a week and is a lot less messy. You can also use it for scrambled eggs. …. Omelettes can also be taken to work in place of sandwiches.

Pancakes with a savoury filling are great for breakfast and can be made easily with almost any type of flour - try some doves farm gluten free flour - normal mix: 1/2 pint of milk, one egg, 100 g flour. One of my favourite fillings is Total Greek yoghurt mixed with chopped bacon.

Snacks: Avocados are fantastic - buy about 3 of them - the green "european" ones are better than the wrinkly brown Hass variety. If you buy them hard they take between 2-7 days to ripen on the window sill. Great with any kind of cheese, tomatoes, salad. Especially good with stilton.

Mashed potato: Get yourself a potato ricer - it's like a giant garlic press for making mashed potato. Microwave a large potato, cut it in half and push it through - the skin stays in the ricer. Add salt, pepper, warmed milk and butter to taste. Parsnips and swedes can also be mashed this way as can hard boiled eggs (great mixed with butter and cress). Why not have bangers and mash (try the Nuremburg bratwurst from Lidl - gluten free and very tasty)

Steaks, pork chops, fish fillets etc are all easy to cook in under 10 minutes - fish fillets take only 2 minutes.

Chilli con carne is very easy to make. Stewed meat in red wine with a little wine vinegar and onions is relatively straight forward - put a layer of potatoes on the top sliced about 1cm thick. These dishes will last 3 days at least and can be frozen and heated in the microwave.

Curries are also good. Basmati rice is delicious and easy to cook. Again, curries can be frozen and reheated easily……

***************
From Cassie

…ALWAYS take emergency rations, crackers and a banana n cheese or something in yer handbag because although people say, "oh yes, I know all about GF food" they very rarely do, and even less about contamination issues.

….stick to Indian … cuisine if you want to eat out without the worry.

Chinese food is very hit and miss as their soy sauce has barley and nearly all their dishes are soy sauce based. Plus they seem to batter everything. Chinese food is really easy to do at home, there are GF soy sauces in most supermarkets.

Eating Italian isn't too bad as they'll usually cook your GF spaghetti and GF pizza bases and most of the toppings ARE GF.
Just be aware that they can boil your spaghetti in a 'sieve-like' structure in water with 'normal' spaghetti, just emphasise that your spaghetti MUST be cooked in a seperate saucepan because of contamination issues. …..


**************

From Amanda

….My practical tips include:

Sainsburys free from range - not bad and some of it quite nice!

Kallo Corn Crackers available from the savoury biscuits section of the supermarket. Good with butter and bananas for snacks at work or as emergency rations to carry around…..

**************

From Sian

…if you are eating out have a word with the chef beforehand about being gluten free (eating out is like planning a military operation sometime) and see what the place can offer. I have been known to go armed with sausage,stuffing,bread and gravy for restaurants to cook before now. Some funny looks but you soon get hardened! If it's a buffet, again prepare and if necessary take your own if necessary. I have ordered loads off the "Lifestyle" company for delivery this Friday - sausage rolls, pasties etc..Chin up, we've all been there but it does get better…..
*******************
(Brand new coeliac)

From Colin

Being diagnosed as a coeliac is not the end of the world because it means that once you work out which foods suit you and which of those you like you will feel much better and be healthier.
At first it is a good idea to keep a diary listing everything you eat and any reactions that you experience. We are all different and different foods or ingredients may not suit everyone so a diary will help.

As has already been mentioned, the main producers of gluten-free foods (Juvela and Glutafin, etc) will send you a generous selection of their products for you to try. Other companies will also send you samples of their products to try if you contact them.
At the same time, all the major supermarkets stock gluten free items so you can try them while you are waiting for your basic products on prescription (Juvela and Glutafin products are prescription only).

Don't be surprised if some of the gf foods do not suit you because there is a lot of variation in the formulations. Genius bread, for instance, has attracted a lot of attention since it was launched but not everyone likes it (including me!).

Again as has already been suggested, join Coeliac UK and study their website (you must be a member to access certain areas). Google coeliac disease and gluten-free foods and learn as much as you can.

Do not be surprised if neither your GP nor a dietician are particularly knowledgeable about the coeliac condition; they are generalists, they have to know about many different conditions and illnesses and it can take some considerable time before coeliac disease is diagnosed.

Keep all your gluten-free foods separate from anything that contains gluten. It is also important that you begin to read the labels of all the foods you buy to ensure they do not contain flour, wheat, etc.
At first eat at home and take you own meals to work so you can be confident you are sticking to the gluten-free diet. Once you have settled down and you are no longer experiencing the symptoms that you associate with your condition like wind, floating poos, bloating, abdominal pains and diahorrea you can begin to experiment eating out.

You have to learn to eat differently. Things like steak, omlettes and salads are usually OK. I reckon that chips are OK provided the restaurant doesn't do fish and chips. If that is the case you need to check that the chips are fried in oil that has not been contaminated by the batter covered fish.

Some restaurants know about the disease and list gf items on their menus; others are totally ignorant and don't care. If you had a favourite restaurant before you were diagnosed that is the best place to start. Go there when they are not busy and explain that you cannot eat anything with gluten in it because it will make you ill.

If you liked Chinese food you must avoid soya sauce and your meal must be cooked in a clean, freshly washed wok. There is a soya sauce substitute called Tamari. My wife bought Sanchi Organic Tamari soy sauce in our local Sainsbury's. It is labelled as gluten free. Take a bottle to the restaurant and ask them to use it instead. My wife also uses the sauce when she cooks things like spare ribs.

In other restaurants the thing to avoid is any sauces which contain flour (as distinct from corn flour, which is OK). You have to ask the waitress or waiter and if in doubt ask them to check with the chef. If there is any doubt just order the dish without sauce or gravy.

You will soon settle down and begin to feel much healthier. Good luck.


**************

Another family member...
(Child coeliac)

Posted by Charlotte, Oxford on 8/5/2008, GF board


........Baking lots of nice things regularly so that your house
is always the one friends what to come to.
Pancakes especially.
Fairy cakes/brownies for school.

Keeping a box of treats at school (with his teacher)
so that there's always something for him to have on birthdays etc.
To make life easier for him and you (if you do most of the cooking)
I suggest making the default mode of the kitchen gluten-free.

I have found this this single biggest thing that has helped us.
It means that the kitchen is a safe haven foodwise always.
It can be messy and still safe ("every crumb a wanted crumb"), and he can learn make his own toast/pitta bread etc without you
worrying about contamination. It does cost more as you have
to buy a lot of additional food like pasta but I personally
would not enjoy cooking if I did not have this freedom.
I really don't know how poeple cope with sharing (I know most have to)
.

Expect him to cheat sometimes. It will be OK. It will be much much easier to keep him gluten-free at 6 than 16.....!

**************

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*******************

From Dollshousegirl

THIS IS WHAT I SENT IN TO THE SCHOOL CANTEEN TO HELP THEM WITH PROVIDING MEALS FOR MY DAUGHTER AT SECONDARY SHCOOL

I am aware you will probably not have the time to prepare complicated stuff, as you will be catering for the whole school but generally gluten free stuff does not need to be complicated, and most meals can be adapted to suit a gluten free eater. I have given you a few tips on preparing gluten free meals, as well as a few of simple ( I hope ) recipes, most of these stuff I do at home so have tried it and it works, I have yet to master a cake rising properly or nice pastry . I have sent Sara with a cook book I use you are welcome to browse it and copy any recipes you think may be suitable for preparing in school
I hope what I have provided is helpful in helping you serve some gluten free choices to the students in the school who are ceoliac

Coeliac Disease is an auto-immune condition where the body damages itself by reacting badly (in the gut) to gluten.

Gluten is in wheat, barley and rye grains and in many common foods, such as sweets, crisps and chocolate.

If a coeliac eats gluten free foods which have been contaminated with gluten (eg ordinary breadcrumbs on gluten free bread) then painful symptoms and damage to the gut will occur several hours after the gluten has been consumed.

As such gluten free stuff needs to be prepared and served away from other non gluten free items. Utensils that are not porous (eg metal or plastic can be used for both providing they are washed between each serving)

A helpful checklist when looking at ingredients
Codex wheat starch = contains a very low level of gluten suitable for most ceoliacs
Some ingredients can be derived from wheat or barley but are safe for people with coeliac disease. This is because they are highly processed and the gluten content is negligible e.g. glucose syrups derived from barley or wheat. Some ingredients may have a low level of gluten, but still be within the Codex standard e.g. Codex wheat starch and malt extract.

Gluten-free ingredients:
Textured vegetable protein
Caramel
Artificial sweetener
Aspartame
Dextrose
Xanthan gum
Maize starch
Modified starch
Modified maize starch
Rice malt
Corn malt
Rice rusk
Maltodextrin
Glucose syrup
Sorbitol
Maltitol
Isomalt
Monosodium glutamate
Citric acid
Magnesium stearate

*****************
Not gluten-free:
Wheat starch
Modified wheat starch
Wheat rusk
Wheat bran
Barley malt
Barley flour
Oat bran
Rye flour
************

A selection of foods that are naturally gluten free
Bacon, butter, cheese, cream, eggs, fish, fruit, fruit juice, gammon, golden syrup, honey, jam, jelly, margarine, meat, milk, nuts, oils, pepper, poultry, rice, seeds, shellfish, sugar, tea, veggies, yeast chicken, unbreaded ham

White fish can be easily served using a coating of gluten free flour, perhaps spiced up with pepper or paprika and cooked in the oven, Served with veggies

A white sauce can be made in the same way as a normal white sauce but just using a gluten free brand of flour (most cornflour is gluten free is that is used for thickening). Parsley or cheese or whatever can then be added

Meatballs can be made gluten free using mince and salt and pepper and any chosen herbs.
I roll my meatballs in crushed crisps (walkers ready salted are suitable for ceoliacs) and serve with rice and call them hedgehog meatballs !!

Shepherds pie, providing you are careful about what makes of stock cubes and or gravy mixes is ideal. Knorr stock are gluten free, oxo are not, bisto best gravy mix is gluten free, bisto granules are not. Its easy to make this nutritious by adding onions/sweetcorn/carrots/peas in whatever combination.
If cheese is used for the mash potato on the top, you will need to be aware that some prepacked ready grated cheese is sometimes coated with a non gluten free flour to stop clumping

Gluten free bread that you are able to buy in a supermarket is generally crumbly and dry when used to make sandwiches, a perfect way to use these bread slices is to make mini pizzas, using ham/cheese/tomato/sweetcorn etc

Chicken breast is always a good staple for gluten free meals. Chicken breast wrapped in bacon with veggies is nice and simple. I sometimes stuff the chicken breast with sweetcorn or tomatoes.

****************
Norma McGough, dietitian, on questions re CD diagnosis

NHS Choices, Coeliac Disease

Registered dietitian Norma McGough on the questions to ask
Coeliac disease is caused by intolerance to gluten, found in wheat, rye and barley. It is an autoimmune disease: gluten triggers an inflammatory reaction in the gut, which in turn causes the immune system to attack the body’s tissues. One in 100 people in the UK has coeliac disease, although most are undiagnosed.
Registered dietitian Norma McGough is head of diet for the charity Coeliac UK. We asked her what questions she would ask her doctor if she was diagnosed with coeliac disease

I know I have to give up gluten for life. Oats safe?
Pure oats are considered to be less toxic than wheat, rye and barley, and they are included in the gluten-free diet of a lot of people with coeliac disease. However, one in 20 coeliacs may be sensitive to pure oats. One of the issues with oats is that because of the way cereals are processed, a lot of oats are contaminated with wheat flour and are not therefore suitable for a gluten-free diet. Speak to your doctor and dietitian about your particular tolerance levels if you would like to include a small portion of oats in your diet.

How soon after going gluten-free will I start to feel better?
Most people feel better within a week or two of eliminating gluten from their diet, but it does vary. If you’ve had many symptoms, you should notice the difference very soon. If routine screening has picked up your coeliac disease, you may not feel very different. Most people notice quite quickly that their gut symptoms are relieved and that they're less tired.

Will I need to take any supplements?
Yes, this might be necessary because many coeliacs have been poorly absorbing nutrients for many years, and may be deficient in several minerals and vitamins. If you're anaemic you may need iron or vitamin B12 and folic acid supplements. Your doctor will advise on the best course of action based on your individual circumstances.

Will I need further tests?
Your doctor may advise further blood tests to check that your iron levels have improved if you were anaemic. Further biopsies may be recommended to check that your gut is healing well on your gluten-free diet. Your doctor may also suggest you're tested for other autoimmune diseases, such as type 1 diabetes, thyroid disease and certain liver diseases, as there is a link between them and coeliac disease.

Will I need to take any medication?
The treatment for coeliac disease is the gluten-free diet. However, if you're suffering from another autoimmune disease, you may need to take medication for it.

Can I still drink alcohol?
Yes, you can drink cider, wine, sherry, port, liqueurs and spirits. You cannot drink beers, lagers, stouts and ales, although some manufacturers are now producing gluten-free beers. We advise that you only drink within recommended safe guidelines.

Am I at greater risk of other diseases in later life?
There is an increased risk of cancer of the small bowel when you're undiagnosed and in the early years after diagnosis, but after you've been on the gluten-free diet for at least five years, your risks of malignancy normalise. There can be an association between coeliac disease and other inflammatory bowel disorders, such as Crohn’s disease and ulcerative colitis. However, the biggest problem associated with people being diagnosed later in life is osteoporosis. This is due to chronic malabsorption of calcium throughout life. Your doctor may recommend you have a DEXA scan to check your bone density at diagnosis, and calcium supplements may be advised.

Are my children at risk of coeliac disease?
If you have coeliac disease, the risk of one of your children having it is about one in 10. If your children are experiencing any symptoms and you have coeliac disease yourself, get them checked. The symptoms in children can be similar to those in adults, but there may also be a failure to thrive or slower growth.

[kickingfrog]

Recommended GF foods

From Graham (Graham1958):

*******
Doves Farm Chocolate Stars

Are delicious with hot milk !

***********

Tesco "Free From"

Their apple pies are lovely with custard !

***************

Knorr "Country French’ Cooking Sauce

Is delicious !!!!!

***********
Tesco "Free From" Fish Fingers

Are very nice........

**************

Glutafin Pasta

Their pasta twirls and lasagne are excellent !

************

[kickingfrog]

What can I use to replace Worcestershire Sauce

GF board

Posted by Kirsten on 19/11/2006

I use a dash of balsamic vinegar to add a bit of flavour.
....

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Posted by shelly on 17/11/2006

You can get a GF one from the Free From Section in Tesco. Just like the real thing!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Posted by Helen on 17/11/2006

Life Free From Worcester sauce which is also vegetarian, I use Tamari soy sauce to spice up bolognaise too.

*******************

[kickingfrog]

Favourite pizza base?
Posted by Karen (Essex) on 5/1/2007

GF board

Juvela GF (with codex wheat starch) - on prescription is good.
Tesco free from pizza base is pretty good.

ASDA do a pizza base in their free from section - can't remember the brand.

Do not Sainsburys do a GF pizza base?

We add just about any GF tomatoey pasta sauce (e.g. Ragu) and GF grated cheese, chopped peppers,
tinned sweetcorn, ASDA gf pizza pepporoni, slices of tomato, GF ham, etc. Stick in the oven for about 12 minutes.

Personally, I find the GF pizza bases comparable with the normal pizza bases that you can buy.
………..

Re: Favourite pizza base?
Posted by kc on 5/1/2007

GF board

my favourite is BARKAT pizza crust by far...it is the most healthy being a brown base[you get 2 in a pack, they are on prescription] i wasn't sure about them when i saw them, as they come weird looking in a sealed pac, but they are incredibly thin and delicious..i like juvela too, but barkat is just different from from the norm.

…………

Re: Favourite pizza base?
Posted by Eve on 5/1/2007

Gf board

If you are stuck for pizza base you could try using a Tesco GF pitta bread instead. I also use a base of mashed potato spread out in the bottom of a pie dish, but then I have strange taste!



****************************

[kickingfrog]

Getting your pitta bread to open up!!!

Posted by caroline on 15/3/2008

GF board


.... thought I would pass on how I get my pitta breads to open.
After great expence and experimentation if you first put them in the microwave and watch closely after about 15/20 seconds they will open.pop them straight under the grill or in the toaster to crisp slightly.It works honest!!!!!
I just wish they weren't 50p each.



********

[kickingfrog]

Newbie


From GF message board

Posted by Steve on 26/1/2013



I've just been diagnosed with CD, I've also spent the last 2 hours reading all the posts/advice and friendly banter on the forum, as a newbie I don't know where to start, I've purchased some supplies from Sainsburys but nearly fell on the floor when I saw the prices,and when I tasted the bread my heart took a dip, I love bread, always have, and now to have it replaced with something tasting like a bit of cardboard dismays me surely there must be some kind of bread that comes near to the "real" thing, I also like a pint but am paranoid about drinking any in case it's going to add to my agony, also I was shocked at how easy it is to cross contaminate even discussions on how many toasters we should have! is this what my life will be like from now on, is it such a fine balance between getting it right and getting it so wrong. I've just joined CUK and am waiting for my help pack and will continue with the long battle againt the "G" word, words of wisdom would be so welcome.


***************************************

Posted by David mc on 27/1/2013

GF board
....

I recall vividly the sense of loss that I felt when I was diagnosed and started the GF diet. Whole aisles in the supermarket had become off limits to me and I comforted myself with lots of bars of galaxy which was okay at the time for us.
Since then the labelling has improved so much and life is far easier. The sense of loss gradually goes and weirdly the smells of foods that I used to be able to eat no longer cause the craving. It's like my brain has switched off the usual response. That helps.
Eating out has become much better too. You just need to ask questions and not feel odd doing this. Asking what they would recommend for coeliacs usually sorts them out. You will be picking up really fast from here what to look out for and will be able to tell if they haven't a clue. Failure to know what coeliac means is a good clue. If in doubt talk to the chef not the waiter.

Cross contamination issues become second nature. You don't have to treat your home like an operating theatre, just a few minor things. I use the grill to toast if I eat bread but make sure it is clean first. I use my bowl for cereal. We use the same crockery and cutlery and utensils, have done for 10 years and no problems yet. I have my own coloured chopping board but the same ones as family for veg and meat.

Others on here will tell you about local places to eat and if you are travelling just ask here or check the Supp Board.

My tastes in food have changed for the better because of CD, now preferring what I call cleaner food, that which is not always coated in breadcrumbs or fried. I choose fresh fish dishes a lot now but would not have before. If I am stuck when I am out and about and I can't grab a sandwich, I buy something like a cooked chicken breast and a yoghurt and eat on the go. Marks is good for that as the quality Is good. Keep plastic cutlery in the car. You can get Gf sandwiches in many M&s these days too. Also you can find that there are Gf ready meals that are kept close by the sandwiches, eg peppered salmon with new potatoes in lemon dressing. You can buy and eat anything from the shop in Cafe Revive. It also stocks the GF sandwiches at a slightly higher price. If stuck I buy a little pack of flavoured chicken or prawns and eat that. It is pure protein and really fills you up. Once you have eaten your worries abate.

Anything you want to know please do ask. This board was my lifeline at the start and the helpful tips and sense of community are still rewarding. I knew more about CD than the dietician by the time I saw them! That was thanks to this board. Having Cd is not the end of the world, it just means adapting. It is intensely overwhelming at the start but it really does get easier and becomes second nature.

***********

[kickingfrog]

Handy hints coeliacs going into hospital
Posted by LilyP on 5/4/2013



Take in:
1. GF cereal.
2. Squeezy honey, mini or squeezy Marmite etc.
3. Lactofree if LI (mini pyramids available).
4. Rice / corn cakes
5. Eat Natural bars/ GF biscuits.
6 Couple of bananas

Ask visitors to bring in further fresh fruit.

Good idea to take in organic apples (so you can eat all parts, including skin) if your post-op meds may cause constipation.
Hospital wouldn't discharge home one poor patient I spoke to because she had not opened her bowels five days after op!

Contact hospital beforehand , ask dietitian if GF bread etc available.

Ask for sample GF menu from hospital.

Make sure 'gluten' is written under the 'allergies' section of your med notes.

************


Posted by Eve on 6/4/2013

What we need is a dietary card like the ones we can take abroad but for the hospital ward that can be passed to different staff who are responsible for the food.
As i said in a previous post one of the food care workers asked how long my son had been suffering from COLIC which she misread instead of coeliac.

By the way try ordering Kosher GF food.......


....
While my son (GF) was in hospital I made home made chicken soup and put it in a food flask for him to have.
They allowed food to be put in the ward fridge as long as it had the patient name on date it was brought in and was properly wrapped or in a plastic or foil box. It was food he could eat cold with maybe a baked potato or salad.
I did the same with my daughter when she had a long hospital stay (she has spina bifida) and she stopped eating the hospital food as the smell made her feel sick.

*********************

Posted by Apricot

Menu and phone number for local (trusted) take away...and they deliver to the ward

***************

[kickingfrog]

Avoiding contamination: advice appreciated

Posted by Eileen (Bristol) on 11/11/2013

Gf board

If you scroll down on this link you'll see a section on "Cross contamination". ...

www.coeliac.org.uk/gluten-free-diet-and-lifestyle/cooking-and-baking/

******************************************************

Cross contamination
If you are following a gluten-free diet, it’s important to not undo all your good work by allowing your gluten-free food to be contaminated with food that contains gluten.

Even tiny amounts of gluten may cause people with coeliac disease to have symptoms in the short term and gut damage in the longer term.

When you’re cooking at home, there are some simple steps to take that will help keep food preparation safe:

Wipe down surfaces.
Clean pots and pans with soap and water.
You may want to get separate bread boards to keep gluten-free and gluten-containing breads separate.
Use a separate toaster or toaster bags.
Use different butter knives and jam spoons to prevent breadcrumbs from getting into condiments.

***********************************************************************

[kickingfrog]

From Catherine:

GF board


www.coeliac.org.uk/document-library/126-gluten-free-checklist/