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herika - 2009-10-20 07:42:00

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herika - 2009-10-20 07:54:00

As I have said before that is one DR you are quoting from. Anybody with any intelligence would realise that in nearly every field there are even specialists that hold opposing views! You are barraging people with information that is one sided and people are quite capable of researching themselves. People like to post on here their recipes WITHOUT you interfering and criticising every thing they say or the ingredients they use. Who do you think you are the gluten free police? Let me explain again - some people have a very bad reaction from a "breadcrumb" hence the need for extra vigilance, some people do not get such a severe reaction! Oh yes I know according to your "research" even a small amount of gluten still does damage but maybe people are prepared to allow that to happen so they don't have to be as paranoid as you. They still get better in the end returning to normal health usually within a year. They relapse only if they ingest gluten again.

nanee2jlp - 2009-10-20 14:06:00

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herika - 2009-10-20 16:59:00

If you have studied Dr Fords website you will be aware it is subject to copyright for a start.You are also taking his OPINIONS literally to the letter "t" By all means heed his warnings (as most sensible people are capable of doing for themselves. He also states on his website that food should be fun and enjoyable. You seem to delight in taking all the pleasure out of it in the belief that you alone have the sole rights to educating people. I have further comments I have relating to the NZ Food Standards Authority which I will post later

nanee2jlp - 2009-10-20 19:51:00

I agree with the information put out by the Coeliac Society of NZ that gluten is an absolute no no for coeliacs! However, there are times when it is simply unavoidable to consume an OCCASIONAL MINUTE amount despite being vigilant. It is simply impossible to achieve a guaranteed gluten free status unless one never eats ANY commercially packaged food or homemade food. We can only aspire to doing our best by reading labels. We cannot allow ourselves to become consumed by paranoia that compromises our enjoyment of food so that we achieve a balanced healthy eating plan. We have procedures in place in NZ to help us achieve this. According to the NZ Food Safety Authority a gluten free status displayed on a food label indicates that the product has undergone vigorous testing and NO DETECTABLE gluten is present! That doesn't mean to say there is no gluten , it simply means if there is any present then it is so insignificant that it considered safe for anyone with dietary problems. The NZFSA stated it is possible for manufacturers to use ingredients containing wheat in the production of gluten free food and still claim gluten free status if that product has been subjected to a process whereby it is hydrolised. This is where the offending ingredient is broken down by enzymes which extract gluten and protein from it. Next comes the testing process where it must be proven to have 'no detectable gluten" Having said that the label very often still states "wheat" which is simply complying with NZFSA requirements ....."ALL" ingredients must be listed on the label.

nanee2jlp - 2009-10-20 21:52:00

I get my flour on prescription through the Hospital and several years I changed from Gluten Free to Low Gluten.The level of gluten is less than 0.1% and tolerated by many coeliacs.The difference in the way this flour bakes up is most noticeable and I have had no problems.
There are many foods at this under 0.1% including one beer type

pommyjohn1 - 2009-10-21 08:28:00

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herika - 2009-10-21 08:47:00

herika wrote:

There are some gluten free commercially packaged/prepared products about that are totally gluten free.

Of course there are, did I say there weren't? How about listing some of your gluten free recipes instead of just putting them in a book to sell on here and instead of criticising everyone else's. attempts to make a gluten free diet more varied. Lets see how interestingly you eat.

nanee2jlp - 2009-10-21 10:52:00

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herika - 2009-10-21 13:22:00

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zub26 - 2009-10-21 14:28:00

It isn't Melford at fault

pommyjohn1 - 2009-10-21 14:47:00

I would prefer to see this thread being for gluten free recipes only.
I get tired of being lectured on this thread and other threads here by a few pushing their own agenda with excessive posting which I thought was not permitted on Trade Me anyway.
The Opinions Board is more suitable for those people.
I enjoy the recipes very much but I am capable of making my own decisions so please let this thread be for gluten free recipes only.

frances1266 - 2009-10-21 14:58:00

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herika - 2009-10-21 15:23:00

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herika - 2009-10-21 15:29:00

herika wrote:

Id be happy with that if all the recipes were totally gluten free. I realise there are people who arent bothered or choose to have things that arent totally gluten free, and they could choose to ignore posts that point this out, but for others and esp those new to the gluten free diet, it could be of help to them, and they may want to know. Quite a few people have actually emailed me and posted it has helped them :)

And still she won't give up! Can you not get the message woman that it is not YOUR decision to be the moderator on this thread. People can make their own decisions of what they want to eat and what they don't. Please allow us the courtesy of not forcing me to engage in this bickering with you and let us get back to enjoying each others recipes.

nanee2jlp - 2009-10-21 19:52:00

Hi, I come by now and again, but less and less as I get quite hot under the collar about the bickering. Please just leave this for recipes etc. Herika we are not all stupid. Some of us and myself, have gotten through the initial stages of going gf without your help. You mean well, but everytime I see one of your posts I cringe and wonder what is in it. More often than not it is a repeat of one of your previous messages, so I just don't even bother reading it. I know I am now compounding the problem. I will redeem myself in the next message.

cathnjim - 2009-10-21 21:44:00

Has anybody tried the new burgen gluten free bread? I went crazy and bought a couple of loaves or three, by the looks they are yeast free, and they claim to be good for sandwiches, but I'm not entirely convinced on that claim. So mine will be toasted, there seems to be white, corn and poppyseed, linseed bread and one a spicy fruit loaf going by memory.

cathnjim - 2009-10-21 21:47:00

hi cathjim - I haven't noticed Burgen have put out a gluten free bread - can't wait to try the spicy fruit one if I can find it. By the way thanks for the support. It would be lovely if this thread can get back to just gluten free recipes as it was intended.

nanee2jlp - 2009-10-21 22:23:00

Hi Guys
I tried the spicy fruit loaf and the first few slices were great,however as I got further into the loaf it became a crumbly mess.I emailed my findings to Burgen and have yet to have a response.Brought back memories of the early experimental gf loaves.

pommyjohn1 - 2009-10-22 06:07:00

Hello all,
Melford I so enjoy your recipes,have written them all out and put them in a book,for myself,
Is it ok if I share them with my friends?
I made your scones the other day,and was enjoyed by all my gluten free friends.
cathnjim welcome back hun was just thinking of you yesterday,I have truely missed you.
I am back to my old self and feeling much better

earthangel4 - 2009-10-22 07:34:00

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herika - 2009-10-22 08:38:00

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herika - 2009-10-22 08:39:00

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herika - 2009-10-22 08:40:00

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herika - 2009-10-22 08:40:00

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herika - 2009-10-22 08:41:00

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herika - 2009-10-22 08:41:00

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herika - 2009-10-22 08:43:00

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herika - 2009-10-22 09:02:00

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herika - 2009-10-22 09:17:00

I have tried the Burgen bread with linseed in it. Didnt care for it as it seemed to me to taste of stale flaxseed. Flaxseed can go off very quickly and is very unpleasant but it may be my tastebuds at fault here.
Has anyone else found this problem with the linseed variety. I havent tried the other versions but hope they are better.
I tried the Lievito g/f bread and it was very good. It is made in Otago but they do deliver around the country. Am hoping the supermarkets will start stocking it.

frances1266 - 2009-10-22 09:27:00

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zub26 - 2009-10-22 13:26:00

That's better......Have tried the Burgen White and it toasted very well ,fine .....tried it as a sandwich .....not so good , a bit hard to swallow......tried it in sandwich maker very sweaty on uncooked side .......am trying the Fruity one next for toasting...and the Linseed.....isn't it great to be finding more foods that suit us on the shelves....
nice to see some recipes from herika too.....as many have said we all have to be responsible for ourselves and be aware of what suits us and what doesn't.....will add these ones to my melford recipes to try ...thanks all.

madzwhippet - 2009-10-22 13:51:00

Can't remember if I've sent this one .....G/F sausages are sometimes too dense and a bit yucky cooked the ordinary way....I am now pricking them all over putting in casserole a little finly chopped onion then mixing up a vegetable G/F soup and putting over them in a casserole ..the sausage puff up and are tender......so nice my non g/intolerant non/coeliac husband prefers them to his ordinary ones....mind you our butcher makes a mean G/F pork sausage...and also does G/F sausage meat so I can now make our favourite meat loaf again......it is worth asking.

madzwhippet - 2009-10-22 13:56:00

sorry missing the odd letter here and there I meant finely and that sausages puff up.....senior miments...HaHa!

madzwhippet - 2009-10-22 13:58:00

and there I go again moments ....Duh !

madzwhippet - 2009-10-22 14:00:00

Madzwhippet
How long did you cook your sausage casserole for?

pommyjohn1 - 2009-10-22 14:09:00

I prefer to do it slowly at 160C for about 1 and a half hours......gives me time to get veges ready for steaming andhave a wee sit down too......Have done this with Hellers Steak and Onion G/F sausages and also with our Main Street Butcher's Temuka G/F Irish pork sausages...am planning to try out a Sweet and Sour version when I work it out........

madzwhippet - 2009-10-22 14:18:00

Delicious Salmon Steaks. Marinade them in this for 5 minutes minimum
3 tbsp freshly sqeezed lime juice
1 tbsp Tamari Soy Sauce
1 chopped fresh clove garlic
1 tbsp Watties Gluten Free Bit on the side Sweet Chilli Sauce
Few sprinkles coarse salt

Now pan fry for approximately 2-3 minutes Serve with salad and a baked potato

nanee2jlp - 2009-10-22 14:29:00

Thanks for asking Pommyjohn1......my recipe for meat loaf is 4 to 500 grams good mince,4 to 500 grams Sausage meat ......if h your butcher makes his own he will make up packets for you otherwise skin some G/F sausages under a running cold tap and use......mix the meats......mix the meats,break in 2 eggsand a cup of G/F bread crumbs,a2 tsps chciken or other G/F stock........ put about half a cup of dried veges in a cup and top with boiling waterand when swollen up mix into meat mixture......I used to steam this mix in a pudding basin in a sauspan of boiling water ..now I bake it in a cover casserole.........very nice hot as part of a meal with spuds and veges ...also tasty cut in a slice cold like a piece of cake...... I cook it for 1 to 1 and a half hours at 180 C....depend on how hot your oven cooks and if you have fan assisted or not........

madzwhippet - 2009-10-22 14:30:00

Oh Help ! I am getting worse at this typing lark......please skip the odd extra letters and phrase or missing ones ,change chcken to chicken...going now to rest fingers and brain .......

madzwhippet - 2009-10-22 14:34:00

thanks for the sausage recipe and a good tip re buying the sausage meat. pommyjohn - found some burgen bread today (the fruit one) love it, thanks for that too

nanee2jlp - 2009-10-22 17:02:00

I use gf sausages for curry. Heat 1 dessertspoon each of oil and white vinegar. Add 1 dessertspoon of curry and fry for a minute or two. Add chopped onion about 6 - 8 cut up gf sausages. i add about 1/2 cup water and let this mixture simmer away for about 15 - 20 minutes. If it is too runny you can thicken with your own thickener, if too dry add more water during cooking. Serve on rice. Kids love it.

cathnjim - 2009-10-22 19:35:00

madzwhippet - are you aware that you can now edit your posts and correct the errors that you spot?

All these recipes look yum, I'll have to try them.

oscarnz - 2009-10-23 11:18:00

Thanks oscarnz will try that.....

madzwhippet - 2009-10-23 18:42:00

cathnjim - which GF sausages do you use? We can't find any that don't make my two ill? And what sort of curry? Ditto. We have tried blackball sausages, hellers, Ashby's and another fancy variety. We have also tried various independent butchers. All seem contaminated as tehy give a gluten reaction. Which do you have?

gaspodetwd - 2009-10-23 18:55:00

Hi gaspodetwd, i use the hellers gf sausages. There is not a lot of variety out there is there. Sometimes they upset me too, but I only have them occassinally. I see they have soy in them, could that be a problem as well for you, as soy is quite hard to digest. As for the curry I use Brindavin medium curry powder. Just contains coriander, tumeric, cumin, chilli and fenugreek.

cathnjim - 2009-10-23 20:02:00

How about this one. It's an old one I would make in a loaf tin.
Lemon tea cake
1 1/2 cups of gf flour
1 cup sugar
1 tsp of baking powder (remember if using self raising flour you might not need baking powder)
1/4 tsp salt
125grams butter or margarine
2 beaten eggs
1/2 cup milk
grated lemon rind
1/2 cup chopped walnuts (optional)

Mix flour, sugar, baking powder and salt together in a bowl.
Rub is butter with fingertips.
Mix the beaten eggs and milk together
Stir egg and milk mixture into the flour mix.
Gold in lemon ring and walnuts (I'm going to make this right now with pecans)
Pour mixture into greased tine and bake until fir to touch on 180 for about 50mins.
To pour over once cooked
Juice of 1 lemon and 1/4 cup sugar
Mix together and when cake is cooked spoon the mixture over the top. Allow to cool in pan.
I was going to make it, but I have a roast in the oven at this point in time.

cathnjim - 2009-10-24 15:59:00

bump.

jubre - 2009-10-29 16:46:00

Gluten Free Christmas Cake - Lovely cake and moist

850g dried mixed fruit
1 cup brandy
150g butter, softened
1 cup brown sugar
3 eggs, at room temperature
1 cup gluten-free plain flour
1/4 cup gluten-free self-raising flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
3/4 cup blanched almonds
1/4 cup apricot jam
Method
Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper . Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds.
Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean. Pour remaining 1/3 cup brandy over hot cake. Allow to cool completely in pan.
Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.

nanee2jlp - 2009-10-29 17:40:00