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Australians And New Zealanders Hellooooooo :)


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956 replies to this topic

#826 mushroom

 
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Posted 21 April 2013 - 01:24 PM

Hello!

I am from Brisbane and newly diagnosed coeliac. I am in the process of coming to terms with how much this is going to change my life and trying to find out as much I can about the disease.

I hope to use this forum for info and guideance as I have found a lack of Australian coeliac forums.

Looking forward to talking to you all. Apologies if I ask stupid questions for a bit.

 

Welcome to the forum, Addison.  There is no such thing as a stupid question, unless it is an unasked one :D


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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

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#827 Saz

 
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Posted 22 April 2013 - 02:03 AM

Hello!

I am from Brisbane and newly diagnosed coeliac. I am in the process of coming to terms with how much this is going to change my life and trying to find out as much I can about the disease.

I hope to use this forum for info and guideance as I have found a lack of Australian coeliac forums.

Looking forward to talking to you all. Apologies if I ask stupid questions for a bit.

 

Hi there. Another Brisbane person here.

 

Not sure where abouts you are but there are fair few places to eat. I'm not super sensitive so can't vouch for how good any of these places are with cross contamination but they advertise gluten free and have found the staff good when I've eaten there.

South Bank/ West end: Toscanis, Punjabi Palalce, Amicis

City: Cool beans and bagautte (redacliffe place) used to do gluten-free toast and sandwiches. Shingle inn do some gluten-free.

 

General: Tex mex, Y Guzman, Grill'd, Waggamamma.  Grill'd do gluten-free buns but usually advise you that they go thru the same toaster as normal. waggamamma can be fustrating as their gluten-free option are usaully stir fry without sauce. Their menus can also be fustrating- I wouldn't recomend it as a first eating out gluten-free experience.

 

There will be a gluten free expo at the convention centre in may- google for details. It is run by the coeliac society who are based at nemarket.

 

As far as supermarkets go, Coles and Woolworths have fairly good ranges. Healthy life stores can also be good.

 

Feel free to pm if you have any brisbane gluten-free questions and I'll try to help you out. Only really know places around north side.


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#828 Addison

 
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Posted 23 April 2013 - 01:59 AM

Thanks Mushroom and Saz!
Cheers for the list of restaurants :) they will definitely come in handy.
I am still waiting for my appointment with a dietician and a few follow up tests (bone density etc) for the specialist.
Did you find it easy to adjust to the new diet?
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#829 Saz

 
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Posted 25 April 2013 - 02:01 AM

I was only 6. I found it really hard when I was in my teens, I would cheat alot, I wasn't sensitive so I could cheat a fair bit before getting ill. I find it fairly easy now. There is a lot more available nowdays. I remember when you could only buy two types of gluten-free sweet bisuits- one tasted slightly better than the other but still had taste.

 

There are still some products that don't taste good, but there are lot more that do. When trying gluten-free food, I would suggest trying to differeniate between something you just don't like and something that perhaps tastes bad because of the lack of gluten. For example you can buy coconut biscuits, I don't like them because I don't like coconut very much, rather than it been gluten-free....Proberly haven't explained that very well.


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#830 mushroom

 
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Posted 25 April 2013 - 02:53 AM

If you can find some good bread, a pasta that you like, and a baking mix so you can make biscuits, pancakes, etc., it is really much better to avoid the processed stuff as much as possible, especially at first, until your taste buds forget about gluten.  Most of the bread doesn't taste good unless it's toasted so I do a lot of grilled cheese, BLT's, garlic bread, that requires the bread to be heated/toasted.  I have other grain intolerances so I tend to use a lot of buckwheat and sorghum along with tapioca and rice flours.  I do use Orgran self-rising flour.  I use a crockpot a lot for when I am going to be gone during the day.  The glutenfreegoddess blogspot has some great recipes if you are into baking.  Plus there are lots of good recipes on this forum.

 

I found it pretty easy, but then my husband decided to eat gluten free too, which makes life a lot easier :)


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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

#831 anabananakins

 
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Posted 26 April 2013 - 06:56 PM

Hello all! Sorry, I haven't been around much at all. Welcome, new peeps!  I am another Australian (Sydney)

 

I can't imagine what the food offerings would've been like a few decades ago. I'll be gluten free 3 years this June and there's just more and more out there.  I adore the new Purebred range, and even Country Life is now heaps nicer with the new recipe they are using. I think the San Remo pasta is the best, in Coles you can find it in the 'health foods' section, in Woolies it's in amongst the regular pasta.

 

I'll try and pop back more regularly, I have been slack :-)


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#832 Saz

 
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Posted 01 May 2013 - 04:17 AM

For anyone who has bought the heat and eat "fresh" curries friom Wooloworths, be aware that some of them are now NOT gluten-free. I nearly bought one tonight thinking it was just the packaging that had changed. I picked one up just to see what flavours were in it and noticed the contains gluten statement. I checked some of the other and they seemed ok- no may contains statements but they are no longer labeling them as gluten-free.


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#833 Addison

 
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Posted 07 May 2013 - 04:31 AM

Thanks Saz for the tip!

I haven't tried eating out at a restaurant/take away yet. I've been making all of my meals at home.

Has any one tried eating the gluten-free pizzas from dominos, eagle boys, pizza capers etc? I looked at the menu for eagle boys and they labled one pizza topping as gluten free. It was made with BBQ sauce so not sure I trust it. I had to give away the BBQ sauce I had in my cupboard as it contained gluten.

Possible silly question...I have seen in a few places people talking about gluten-free makeup. Does Australian makeup contain gluten really? I chuck my makeup boxes so I can't check at home.

Also I understand replacing or buying second items for your kitchen that can't be fully rid of gluten, like your toaster. Should I replace my chopping boards as well? (They are plastic and get cleaned in a dishwasher) It is a bit hard when I have a non-coeliac house mate who is still eating crusty breads - not my favourite person in the world when they come home with a fresh loaf from the bakery!
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#834 Saz

 
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Posted 08 May 2013 - 01:13 AM

Thanks Saz for the tip!

I haven't tried eating out at a restaurant/take away yet. I've been making all of my meals at home.

Has any one tried eating the gluten-free pizzas from dominos, eagle boys, pizza capers etc? I looked at the menu for eagle boys and they labled one pizza topping as gluten free. It was made with BBQ sauce so not sure I trust it. I had to give away the BBQ sauce I had in my cupboard as it contained gluten.

Possible silly question...I have seen in a few places people talking about gluten-free makeup. Does Australian makeup contain gluten really? I chuck my makeup boxes so I can't check at home.
 

With Pizza Capers they most of their pizza on a gluten free base but you will notice the in the ingredients list a few of the items are marked *. This indicates that the particular item contains gluten.  As far as sauces go in general some will contain gluten and other brands wont.

 

Dominos I have found to be really good. They have a list of gluten free pizzas for wich all ingredients are gluten-free. In some stores they also have a list of what ingredients are gluten-free. I supose this is so you can design your own or just ask for a particular one without a certain sauce or meat.

 

I have never eaten one from Eagle Boys.

 

As for the make up question I don't have any suggestions - There seems to be some mixed opinions on that one.

 


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#835 Addison

 
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Posted 08 May 2013 - 04:05 AM

Seems unbelievable my mascara or foundation will have gluten in it! If it does, maybe it is just the super sensitive that react to it. I'm not in the habit of eating my mascara personally :)

Thanks Saz. I'll give dominos a try next time I get take away.

Any recommendations about joining the coeliac society? Is it worth it or not?

Also looking forward to the gluten free food expo this weekend!
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#836 Saz

 
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Posted 10 May 2013 - 01:42 AM

I also! I love the fact that I can go around to all stalls and try everything or just buy something without having to ask or check ingredients. A lot of the exhibitors often have deals where it things are a bit cheaper than in the shops. It's still easy to spend lots of money, but I think it is worth it as some of the things are available aren't easy to find normally.

 

I was member of the society for about 5 years but had to let it lapse last year. The magazine has articles on new research, travelling etc. There is a recipe section - I never cooked a lot of those but that was just because they weren't really things I would eat. The best thing about it was advertisements for new products- even if it did sometimes take months for said product to appear in the shops.  If you can afford it, why not sign up for a year. If you don't like it you can just not renew next year.


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#837 Addison

 
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Posted 12 May 2013 - 02:47 AM

What did you think of the expo Saz? I spent way to much money there. Some of the food was great, some was terrible. I wish they had more savoury food for sample. I left on a sugar high. I was a bit disappointed some food wasn't for sale. I understand they want you to buy from the shops to keep up the demand though. Still happy I went though.
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#838 Saz

 
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Posted 26 May 2013 - 02:04 AM

Enjoyed the expo although I think it has been better other years. For me there was a lack of ready made stuff. Although that not really the expos fault- that is just the way the market is. I work full time and have another medical condition that often makes feel unwell and not able to cook things up, even if it is a packet mix. Also there is no one for me to cook for and so sometimes I don't want to make a slice and eat it for weeks.  Things are lot better than they used to be but for me at least there is still not enough cheap, easlily accsessable premade stuff around.

 

One of the my expo finds was lifestyle bakery soft and light bread, I tried the one with chia and quino. It is soft and  even has doughy taste ( in a good way) that I remember normal bread having.


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#839 UnhappyCoeliac

 
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Posted 01 June 2013 - 01:29 AM

Can anyone advise me on the new laws?

It cant be declared but it is gluten free they all declare

 

And the others say 20mg of gluten is good and it will allow us to have a huge amount of new choice

 

 

I AM CONFUSED.

 

It would have to the ALP that F everything up thats perfectly fine


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#840 Saz

 
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Posted 01 June 2013 - 01:54 AM

www.coeliac.org.au. Then click on the link on the right titled media response. (for some reason I can't post direct link) 

 

From what I can work out Coeliac Australia is for the change as it would increase options and hopefully reduce cost. I think that the under 20pp used to be standard in Australia and then it changed. They definetly tightened the allowable amount a few years ago and personally since then I have found it harder to find gluten-free marked foods outside the health food section. Also some things labeled as having gluten in when it just wheat glucose syrup. Also there is definetly a difference in taste in products like biscuits and pastry products from Uk to Aus ones. I find the UK stuff to have less of that weird tatste.

 

If there a few people who can not tolerate the higher rate, then surely there is a way to label foods with the pp of gluten.


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