The Shed

My wife is Gluten intolerant and tries to eat Gluten Free.

From Wikipedia – “Gluten (from Latin gluten “glue”) is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed.” 

Gluten is life threatening to people suffering from Coeliac disease. For others it cause a variety of problems including headaches, allergic responses, dermatitis, difficulty breathing during exercise and gastrointestinal symptoms.

trying to avoid Gluten is not as easy as it seems – Gluten is used as a stabilizing agent in products like ice-cream and ketchup. We’ve even discovered it in salad dressing. Of course it’s in fish batter, but even if you ask for no batter, the fish is cooked in the same oil and many people are sensitive to even the slightest trace.

Since about 2006 we’ve noticed, an increase in the ‘Gluten Free’ labelling on the supermarket shelves and more and more chefs are aware of Gluten sensitivity and we now find that checking with ‘the cook’ is always worth doing. Gone are the days when the Chef has taken it as a personal insult and come storming out of the kitchen to be rude to us!!

I don’t like the taste of most gluten free food. GF pasta tastes rubbery. The bread tastes like cake etc. GF pancakes can turn out OK and even be tastier than ordianary pancakes.

Gravox make 2 GF gravies – Roast Meat & Traditional – these taste fine, I can’t tell they are GF.

I will be posting more recommended Gluten free products here, in the meantime please use the comment form to let me know of any Gluten free products you recommend.