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Australians And New Zealanders Hellooooooo :)
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I don't necessarily do this with store-bought bread, but with home-baked I put it in a paper bag and then in a plastic bag and leave it on the bench :huh: The paper absorbs any excess moisture which leads to mould production, and the plastic keeps it from drying out. Now if your store-bought has preservative you probably don't have to worry about the mould. But I have found the refrigerator really dries it out and makes it crumbly. Better to wrap it in serving sizes and freeze and thaw than keep it in the fridge, from my perspective.

Thanks, i might try your paper bag suggestion. I have heard also that a celery stick in with the bread keeps it fresher, longer.

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Thanks, i might try your paper bag suggestion. I have heard also that a celery stick in with the bread keeps it fresher, longer.

If you were going to put the bread in the refrigrator that could be a good idea. I always put my brown sugar in another ziplock plastic bag, into which I place a moistened paper towel - helps keep it from going lumpy and hard. I remoisten or replace it every time I use it. :)

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For bread, I've found that if I keep the loaf in the freezer and take out a couple of slices, all it takes it to place them in a plastic sandwich bag and place them in a warm location. The BEST place is the front passenger seat--no kidding! The bread is perfect by lunch time and is soft and warm. I found this out by accident when I left my bread in the car and went looking for it at lunch time--a pleasant surprise! Of course, this doesn't work so well in cold weather...

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I might have asked this time before, but can't remember which thread and don't want to search all of them.

Has anyone tried the products from Choices gluten free? particulary interested in the english muffins and bagels. Finding breakfast hard at the moment. I've gone off the bread as toast and am not much of cereal person gluten-free or not. I often end up with brownies or chocolate biscuits for breakfast lately, just because I'm so so sick of everything.

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I've had the choices gluten free before. Honestly, they're pretty good. They have the nicest raisin toast I've had since since going gluten free. They do a nice range of breads, bagels, garlic bread and ever pre packet make at home raspberry loaf. They also deliver if you're in one of the main cities on the east coast.

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I think they have a shop at Bondi Junction, if so then I've had their products. I enjoyed the bagels and they have little mini crumbles that were great. I can't remember if I've tried anything else.

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Does anyone ever eat at Nandos?

According to their nutrition info the chips and some of the chicken products are ok. It would be handy to sometimes to be able to get some chicken and chips. I eat at other take away places but always been a bit cautious of Nandos, for no good reason.

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Does anyone ever eat at Nandos?

According to their nutrition info the chips and some of the chicken products are ok. It would be handy to sometimes to be able to get some chicken and chips. I eat at other take away places but always been a bit cautious of Nandos, for no good reason.

Hi,

If you grab a menu from Nando's it lists which products contain gluten and which don't. Most of the chicken is gluten free and I think they have changed the chicken salt recently and now it is gluten free. My daughter has been eating Nando's for years with no problem. The spicy rice is okay too and a few other items.

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Yea. I just always found it odd that they list things that have gluten rather than those that don't. I guess it's a good way of doing it. The menu suggests that the other items are ok without them claiming they are gluten-free, which means they don't have to worry about making someone sick with cc. I would imagine they could manage it fairly well because I think most of what does have gluten on the menu would be the sauce or the bread. This is just a guess, I'm not very sensitive so if a few tiny crumbs of gluten got in to my dish I wouldn't know.

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What clothes wash (liquid) do any of you Australians use? I am getting pretty edgy about whether some of the chemicals are wheat derivates but not having much luck with my research... My skin is still quite a mess after many months gluten free (and a bunch of other things).

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Have you thought of soap nuts diandliam? I am just about to put an order in myself. No chemicals, completely enviro friendly and cheap too! works out about 12 c a wash. Have a google.

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Thanks beebs - your a gem!!! And a fast one too!

I will google now.

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Hi Guys,

U all sound pretty clued up to , so maybe you can help.

I am travelling from Ireland to perth via singapore and am wondering about foods and nice places to eat in perth that will know what celiac means, my friend lives out there since december and has been sick a few times from waitresses telling her their stuff is gluten free when it is not... Im wondering about products in the supermarket...how expensive are they? and what are brand si should be looking out for??

I am Irish and only diagnosed last year so im nervous ab the traveling part....

Thanks a lot

michelle

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Hi Guys,

U all sound pretty clued up to , so maybe you can help.

I am travelling from Ireland to perth via singapore and am wondering about foods and nice places to eat in perth that will know what celiac means, my friend lives out there since december and has been sick a few times from waitresses telling her their stuff is gluten free when it is not... Im wondering about products in the supermarket...how expensive are they? and what are brand si should be looking out for??

I am Irish and only diagnosed last year so im nervous ab the traveling part....

Thanks a lot

michelle

Glad you found this thread! I'm sorry your friend has been sick. I guess those places aren't recommended.

The gluten-free stuff is pricier, usually. The best brand of pasta in my opinion is the San Remo stuff. In Coles it's in the 'health foods' aisle with all the gluten free stuff, I think Woolworths stock it in with the regular pasta.

White wings flour (gluten free aisle) works pretty much like regular flour. about $5 for 750g I think.

sauces - the asian stir fry sauces are well labeled, "Ayam" are a great brand and will clearly say if gluten free. Likewise soy sauce is labeled and in the regular section.

There's usually a section of frozen stuff - we've talked about the bellyhoo pies which are awesome, but pricey ($10 for 2).

Bread is about $6 a loaf

Sausages will all be labelled gluten free - and most are.

Bacon is also usually labelled gluten free

Let me know if there's any product in particular you're curious about and I can look for you. I don't really eat many pre-packaged foods, so I forget what's available.

One thing you'll find is that in general groceries are a lot more expensive in Australia than in the UK (but eating out is more affordable)

I hope you have a fabulous time travelling around!

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Thanks a mill, i will make a note of that.

I was wondering about the price of things and which brads are best but i guess i have to try them.

I think i will bring the likes of sauces and dried curry sauce with me.

Michelle

Celiac 15 months

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Thanks a mill, i will make a note of that.

I was wondering about the price of things and which brads are best but i guess i have to try them.

I think i will bring the likes of sauces and dried curry sauce with me.

Michelle

Celiac 15 months

Be careful doing that. We have some very strict customs laws here. Certain things with dairy products, as the the sauces and powders would be are not allowed in.

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umm...

I agree with the Ayams. They mainly do Thai / Malaysian food bases, sauces and things like coconut milk and I haven't gotten sick from them even though I'm fairly sensitive. Price was it's about $2.50 a can of coconut milk and usually $4-5 for a base or sauce.

For indian, the Pataks range here are also gluten free. I find most of them taste better if you add a half a can of the Ayam coconut milk to it. I can vouch for my favourite, the cashew marsala. About $5 also per base or sauce.

We have a range called Freedom Foods which are definitely safe. They do biscuits, breakfast cereals and other things like that. Biscuits are about $4 a packet and the cereals about $7 a box.

LED also do small snacks and bars and things like that, I know they're safe.

I know Coles import some Organ (they do pasta and bread mixes, etc) stuff, since Coles are the official "supplier" for the australia celiac disease association or whatever it is. So Coles generally has a good range. Woolworths have a range but you have to be more careful in their health food section because some of the products will be processed with or near gluten and it should say if it is on the packet.

That's all I can think of off the top of my head.

Sadly, food here is expensive and getting more so. It keeps driving up the cost of living and makes it harder for people like us, as all the cheap stuff is mainly gluten based. Goodluck!

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There's nothing in the sauces i would bring, the curry powder is jst finely ground spices and corn flour, I have a soy sauce and a Worchester sauce i haven't opened yet so their sealed, would that not be ok? Sure its fo consumption im not planting anything or bringing in meat or dairy based stuff.

I also have 2 packets of g.f noodles i bought from a heath shop i was going to bring those too as they were expensive and i never finished the packets...?

Thanks for the reply

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There's nothing in the sauces i would bring, the curry powder is jst finely ground spices and corn flour, I have a soy sauce and a Worchester sauce i haven't opened yet so their sealed, would that not be ok? Sure its fo consumption im not planting anything or bringing in meat or dairy based stuff.

I also have 2 packets of g.f noodles i bought from a heath shop i was going to bring those too as they were expensive and i never finished the packets...?

Thanks for the reply

If it's in a packet from the supermarket and the ingredients are all clearly labeled it *might* be ok, but that's all the sort of thing you can get here really easily, I wouldn't waste space in my luggage. Australia is super, super strict, I think only New Zealanders can relate. It's depressing dragging stuff all the way over here only to lose it going through quarantine. And my friend sent me tea for my birthday and it contained tiny bits of dried citrus and it was confiscated before the box arrived, I got a letter in place of that part of my present :(

The noodles are probably fine, I've had no problems with bagels, bread, english muffins and breakfast cereal. And they are light, so no great loss if they say no.

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Have been looking into frozen meals and just ended up getting cranky. Some of the roast ones would be ok if they just made the gravy/sauce differently. Surely making them from a corn base wouldn't cost that much more. More people could buy so it would even out. The Woolies curries can be frozen but they are really expensive. Just be nice to have something cheap to stick in the freezer sometimes.

I'm not expecting chicken and pasta meals but maybe one that was roast and vegies would be good.

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I don't know how sensitive you are, but I know some of the sunbeam packaged meals (the butter chicken etc) are gluten free. I think there is one or two in the frozen section that are also from other companies that are also, you might just have to do a lot of packet reading.

Apart from that there's the expensive gluten free meals which are 10 bucks a box and the last thing from cheap :(

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I don't know how sensitive you are, but I know some of the sunbeam packaged meals (the butter chicken etc) are gluten free. I think there is one or two in the frozen section that are also from other companies that are also, you might just have to do a lot of packet reading.

Apart from that there's the expensive gluten free meals which are 10 bucks a box and the last thing from cheap :(

There used to be one or two of the weight watchers ones that were ok but then they helpfully decided to put wheat in them. Really annoys me when companies do this - I used to buy Nice and Natural nut bars all the time and then changed the recipe to have wheat.

I managed to get some food from England and am currently enjoying a PROPER crumpet from Tesco free from range. I even managed to get it to toast evenly. Wish Woolworths would sell them like this instead of the packet mix they havve. Tried it several times now, both following the instructions exactly and trying a different way and they never work.

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Glad you found this thread! I'm sorry your friend has been sick. I guess those places aren't recommended.

The gluten-free stuff is pricier, usually. The best brand of pasta in my opinion is the San Remo stuff. In Coles it's in the 'health foods' aisle with all the gluten free stuff, I think Woolworths stock it in with the regular pasta.

White wings flour (gluten free aisle) works pretty much like regular flour. about $5 for 750g I think.

sauces - the asian stir fry sauces are well labeled, "Ayam" are a great brand and will clearly say if gluten free. Likewise soy sauce is labeled and in the regular section.

There's usually a section of frozen stuff - we've talked about the bellyhoo pies which are awesome, but pricey ($10 for 2).

Bread is about $6 a loaf

Sausages will all be labelled gluten free - and most are.

Bacon is also usually labelled gluten free

Let me know if there's any product in particular you're curious about and I can look for you. I don't really eat many pre-packaged foods, so I forget what's available.

One thing you'll find is that in general groceries are a lot more expensive in Australia than in the UK (but eating out is more affordable)

I hope you have a fabulous time travelling around!

I've an irish friend who is Coeliac as well - we spent heaps of time comparing notes and she lived here for 2 years, as far as I can gather - we are about on par with you guys price wise. Our labelling laws are stricter than yours, our gluten-free food has to be below 3ppm. You still need to do your research - you can't just turn up to any dodgy dive and hope they are gluten free, do a quick internet search of the gluten free places in the area before you go out to eat!! Some places take it seriously - some don't.

As for bringing food in here, I personally wouldn't - our customs/quarantine is the strictest in the world. They will deffo NOT like dried curry powers and spices. Its up to you, but if you don't declare it then you face a fine. You just need to have a quick look at the aussie tv show border security to see what I mean (its a reality tv show dealing with everything that happens on the boarders customs, quarantine and immigration)

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hi peg, im new to this site and found it very interesting reading all your problems. i have been coeliac all my life iam 50 now, but didnt know till about 5 years ago i got severe pains about 15 years ago and went to docs and he told me i was an alcoholic because my folate was extreamly low.. mind you i DONT drink, i told him that i dont drink and he called me a liar and kicked me out of his room.. so i gave up on docs ( quacks that dont know anything ) and put up with the pain for another 10 years but couldnt put up with it anymore so i decided to go to another doctor in another area.. he did blood tests and said i have coeliac disease and should never eat wheat again for the rest of my life.. so i thought well thats easy i dont eat bread or biscuits , after going shopping and reading all the jars and packets that i was going to buy .. they ALL HAD wheat in them.. so i left empty handed and very depressed and STARVING.. i didnt know who to turn too to ask advice..for a year all i ate was patties wheat free pies, fruit n vegies, my daughter looked up the internet and told me it wasnt WHEAT i had to avoid but GLUTEN.. so i went back to the docs and saw a different one and asked her is it GLUTEN iam not allowed to eat or WHEAT, she said gluten.. so now i dont eat either .. i cant trust them .. they dont know what coelic disease is or what it can harm in your body.. i have now after 10 years found out that RESERCH HAS BEEN DONE ON CORN AND RICE AND IT " DOES" CONTAIN GLUTEN.. UNDERSTANDABLE THAT THEY ARE GRAINS.. Dr Peter Osborne who works with the coelic society in USA has A SITE called www.(Company Name Removed - They Spammed This Forum and are Banned) his site is amazing with very helpful topics.. you should check it out it might be able to answer most of your questions .. i think it was you that said you have a sore dry throat .. i have have that problem for over 2 years and went to a throat and ear specialist who put a camera down my throat to see if i had cancer, he said there was nothing wrong with me.. damn docs.. there is something wrong or i wouldnt HAVE a sore throat for 2 YEARS ..my hair is falling out in the brush loads my teath are falling out and fracturing iam getting psoriasis and arthritis and i got cataract 7 years ago and could only afford to get one eye fixed ( $8000 ) completely blind in the other one now, i still bloat after eating food or drink and iam COMPLETELY GLUTEN FREE, IAM GETTING WORSE NOT BETTER BUT after reading Dr Osborne artical on vitamin defeciency I KNOW WHY NOW..my body has been abused for so long now i dont think it can repair itself without MY help and stuff the doctors my dry sore throat might be skurvy, vitamin C defeciency so im going to the docs again next week to get them to do a test on ALL my vitamins and im NOT leaving till they do.. iam sick of being sick

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    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
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    • Hi not diagnosed celiac, Welcome to the forum! Your doctor should be sent to remedial celiac disease training.  Since that probably won't happen, I suggest you find a new doctor.  He doesn't know what he's doing when it comes to diagnosing celiac disease. You should not have gone gluten-free before completing all celiac disease testing.  The testing for celiac disease depends on the immune reaction being active.  Removing gluten before testing removes the antigen that causes the immune system to react, and lowers the chances of getting a correct test result dramatically.  The University of Chicago celiac disease center recommends: ******************************************** http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten. In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy. May, 2013 ******************************************** So you will need to go back to eating gluten before your endoscopy.  That may cause worse symptoms than before when you were eating gluten.  So it would have been better to do all testing before going gluten-free. Can you search for a celiac disease support group in your area?  They exist in many parts of the USA and world.  They can be a good place to get a knowledgeable doctor recommendation.  There is also a doctors subsection of this forum where you can search to see if any doctors in your area were recommended.
    • Hi All, I'm new to this and very confused! I have Lea & Perrins WC sauce, it lists it's first ingredient as Malt Vinegar.  I have the Coeliac Society of Ireland Food List 2015 here, and it says "All Vinegars are Gluten Free including Malt Vinegar." Doesn't that mean that L&P Worcestershire sauce is safe?   Their website states " Lea & Perrins® Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. " I'm cooking for my coeliac niece, can't afford to make a mistake!
    • I get these crazy cravings for some things I can not eat anymore. Not only am I diagnosed with celiac but I also have a allergy to corn, olives, sesame, peanuts, and intolerance to yeast, soy, dairy, and a very low tolerance for carbs/sugars, Top it off with I can not digest meats or egg yolks, they just give me the burps and come up later.
        To deal with these I find myself turning to Republic of Teas (They have a great desert tea line up all certified gluten-free) and sweetening them with monk fruit extract, or stevia. And I find myself making Puddings bases that I use for shakes, dips, and ice-cream for meals. The puddings are normally a blend of cashew, or almond milk with a thickening agent like agar agar, pectin, or knoxx gelatin, blended with a sweetener like xylitol, swerve, stevia, monk fruit or a combination. And flavored with Lor Ann Oils (all gluten-free certified and you can find the kosher ones listed as such) super strength flavors or fountain syrups to match something I can not eat normally a combination of two flavors (Strawberry Cheesecake, Banana and Carmel, Cookies & Cream, etc) Then I add a fat that matches best, like almond butter, cashew butter, hemp butter, ground flax seed, coconut flour, chocolate, Pumpkin seed butter or a combination) These bases are normally blended up and consumed with 1-2 scoops of protein powder and eaten with steamed vegges as a side dip or loaded into a ice cream maker for a desert after my meals.      Also found myself making desert soups....like a pumpkin soup that taste like pumpkin pie. I am sure we all have our little quirks but this is one of mine for getting that sweet craving taken care of. Most premade items are off my list due to the allergies and it seems most companies use the oils, starches I am allergic to as non stick or thickening agents, Even the semi safe ones tend to put way to much sugars in them and I find myself only being able to nibble . There is also my little binge issues with almonds, pumpkin seeds, and, cocoa but that was explained to me as normal And on my most craving for peanuts I have found sancha inchi powder to work great, The Powder itself taste like the girl scout peanut butter cookie sandwich from my childhood, And is great mixed with a bit of almond milk into a butter or used in baking and smoothies. Before this I have been making Artisan blends of almond butter for years and even made a market selling them to pay  for my own consumption. Baked goods wise I have a bunch of recipes I make for others and sell at markets and this allows me to nibble on a sample to check it, as most contain a bean or gluten-free Harvest Oats/Flour in them and the carbs from that and the coconut sugars bother me. Still helps with cravings there, I only have 2 recipes that sell good and are safe for me to eat full servings of but are so expensive as they use almond and coconut flours, low sugars/xylitol and are paleo that I only can afford to make them once a month. Posting to hear about some odd and out there ways others deal with substitutions and cravings. Please do not bash mine as odd as they might be as they keep me from going crazy. (Yes I know DROP THE OATS, fact is I only get them when tasting stuff and they are gluten-free Harvest, the only ones I have never gotten glutend with)  
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