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Even the supermarkets here have plenty of gluten-free etc foods.
The good health food stores have freezers stocked with goodies that are gluten-free, dairy free, etc etc.
The big towns like Alice have full on major supermarkets, the smaller towns aren't so good, but in desperate times my husband has grabbed a bag of plain fries - potatoes, salt and vegetable oil. And there are always heaps of fresh vegies and fruit. The Barossa also has some amazing dried fruit on offer.
The Barossa has plenty of places that have gluten-free options.
Breakfast can be a hassle, but you could always carry some of your own food and restock as necessary.
If you were on a tour to more remote places, then you would need to carry a lot of your own food, but that itinerary looks fine.
Most restaurants here will do a specail gluten-free etc meal if they have advance warning. And nearly all of them offer a vegetarian option as part of the standard menu.
Hope this helps - your tour looks very full on, specially for the Australian part.
I have managed to make a great gluten-free sponge cake, and also a gluten-free chocolate roll.
Texture and taste is great, BUT the cakes rise a lot, leaving a huge bubble between the top and the body of the cake. So when it's cooled, it collapses a bit (not a problem) and then the top tends to lift away. This means that when I unroll the chocolate roll to fill it, most of the top stays on the baking paper, no matter how much I've dusted it with icing sugar. Likewise with the sponge, so icing it is a big hassle.
Does anyone know why this is happening? I mean, am I beating the eggs too much, or is htere something I should add?
There are now oven fries that are gluten-free!! Found them in Coles last week.
Re the Fountain sauces - i get confused because they say gluten-free, yet some of the ingredients indicate otherwise. As my two are so sensitive, we're playing it very safe. One warning too - I bought Fountain sweet Chilli sauce - it was gluten-free. BUT that was the small bottle. I stupidly bought the large one and didn't check properly - under the list of ingredients, which doesn't list anything with gluten, in green writing on orange - really easy to read -not (specially with my eyes) it says contains gluten!!! Sadly my daughter had already used one biottle, but at least we knew why the skin broke out and the insomnia went mad!
I also cook the Auntie Kath gluten-free cookies - both in the oven or in a frypan.
And today we had fun making cupcakes - gluten-free - with gluten-free icing and decorations - using a recipe for sponge cake from the CWA. They taste great!
Being gluten-free sure makes it hard to have take away - it's something I curse regularly, and my celiac 18 yr old daughter even more so.
If freezing big meals for 7 is a problem, try doing some base sauces that you can thaw and throw stuff into. I do that with things like Butter Chicken. I also make huge dishes of gluten-free lasgana, then cut them into portions before freezing them. That makes heaps of meals. Do you have microwave rice? that's a wonderful standby, likewise gluten-free pasta with a jar of sauce.
For yummy snacks I bulk cook gluten-free muffins, and freeze them in little ziplock bags.
We're going bush next week, and the catering is giving me nightmares! Waht to do for a quick lunch in the rain, when it's also cold, and there's no time to heat it up? Eveyone else will use fresh bread rolls - I just don't know what my hubby and I will eat, as salad will not do the trick, and who likes cold rice?
One good thing tho - a couple of weeks ago I decided to read the ingredients for oven fries - wooo hooo!!!! there were three varieties that had no gluten!!! another easy (if not too healthy) meal - fried eggs and chips. That's what celiac does to you- gives you a high when you find a previously untouchable food in the supermarket:
Reverting to skin products etc that contain gluten - our daughter was diagnosed after being made to use makeup remover at her school. She told me it had stung, and later that her face 'felt like it was going to break out'. That was Friday - Monday she had a horrendous rash - huge blisters incredibly painful - missed a week of school. I do not know if the remover had gluten in it - didn't get to see the actual bottle - and caused the rash, or if her celiac and anaemia had made her skin very sensitive.
In the long run, I'm glad it happened, as she had no gastric symptoms and turned out she was very ill - of course, I am still so very guilty about it not being investigated sooner - but that's another thing
We've found an Indian restaurant that marks its menu, eg, everything with Gluten has a big G in a circle.
That means they don't have to have a separate menu, and that my DH doesn't have to check with the staff(which he totally loathes) about the ingredients.
It would be great if more restaurants did this.
Re fries or hot chips, we've found that many many places buy in ones that are slightly dusted with flour - to make them more brown and crunchy - so have given up on ordering them as the staff doesn't actually know the full list of ingredients. One way to eat more healthily!
My celiac hubby was glutened a week before Christmas.
He still has the diarrhoea. As prior to being gluten-free he rarely had any gut problems, we are struggling to understand why he gets this, and also why it is lasting so long.
Is having D for this long 'normal' when people get glutened?
We also cannot work out how long it takes for symptoms to appear if he is glutened, let alone work out where the gluten comes from!
For anyone who lives in Sydney's northern districts, I have found a baker who makes great gluten-free bread. It still takes ages to toast, but it actually has a very similar texture to 'real' toast. They also do a nice gluten-free sultana bread, but it was a bit heavy on the cinnamon. As I am not coeliac, I still have normal toast when I'm out, but I am more than happy to eat this one. My husband just loves it - the first time I brought it home, he had toast for dinner<G> So far I've bought their gluten-free bread twice, and hubby has not shown any reactions - the bread is so good we keep thinking there must be some wheat flour in it! I had a long chat with the baker's wife last week, and she was clued up re different machine for gluten-free etc etc. After my daughter finishes her exams, she will try it - as she is very sensitive we'll know for sure if it is safe.
THe Bakers is Lims hot bread, in Eastwood.
THe Arnotts Rice biscuits with the hole in the middle are actually listed as special dietary food, and are meant to be gluten-free. We've used them with no reactions, which is a good indication.
The gluten-free Tim Tams are actually Woolworths own brand - in their fairly new 'FreeFrom' range.
Mr Mallow marshmallows are in Target stores in sydney, so try them in Brisbane. Also find them in Priceline. There are at least 3 varieties.
There's also a wholesaler who has them, as we are getting them for a Fete!
I think the great muffins the Mango talks about are from Roberto's - a bakery at Balmain.
Our usual cafe on weekends always has them for my hubbie.
I make Basco muffins and freeze them straight away. Use the ingredients on box, but not their instructions.
Instead, really beat egg, the add rest of the wet ingredients and beat hard so all bubbly, then add the packet, and beat to mix, then hard for about 3 minutes. I often add an extra tablespoon of oil to make them more crispy on the top. They are fantastic!!!!
I use their gluten-free flours all the time, and my two celiacs have had no reactions.
I make shortbread that they gobble up, and also pastry, so given how they react to some suspect things, I'd say Orgran are fine.