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Ellie84Member Since 25 Nov 2011
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Posted by Ellie84 on 29 December 2011 - 04:39 AM
Posted by Ellie84 on 17 December 2011 - 02:59 AM
Posted by Ellie84 on 11 December 2011 - 11:52 PM
Posted by Ellie84 on 11 December 2011 - 11:48 PM
Posted by Ellie84 on 11 December 2011 - 11:23 PM
OT: I don't think such a vaccine can help existing patients who already have developed the disease. Prevention before celiac disease breaks out could work: it could suppress the genes before they become active.
If there were ever a cure for existing patients I'm not sure whether I would take it. It's become a way of life and I wouldn't want to change ways again.
Posted by Ellie84 on 06 December 2011 - 06:47 AM
Posted by Ellie84 on 04 December 2011 - 04:48 AM
Christmas bread with dried fruits, nuts and a center of almond paste. Delicious with a good butter or you can spread the almond paste across the slice. Here's a pic: http://nl.wikipedia....mandelspijs.jpg
And here's the recipe (from Dutch celiac forum)
50 gr raisins
50 gr currents
Shot glass of rum or orange liquor (optional, alcohol bakes out during baking)
300 gr almond paste
450 to 500 grams of gluten-free all purpose flour
35 gr of baking powder
500 gr of creamy quark (without flavourings or sugar)
5 tablespoons of dark brown sugar
8 gr vanilla sugar
1 teaspoon of salt
½ teaspoon cardamompowder
½ teaspoon cinnamon
3-4 tablespoons of succade (candied fruit peels, optional)
3-4 tablespoons of chopped almonds or hazelnuts (optional)
On top of the bread:
3-4 tablespoons of almond shavings (optional)
Large bread baking form, greased or covered with baking paper or teflon inlay
Put the dried fruits in a bowl with the liquor and let them absorb the fluid.
In another bowl put the almond paste and an egg. Mix them together until you have a creamy mixture and make a roll out of it. The roll should be an inch shorter than your baking form.
Preheat the oven to 180 degrees C (356 F).
Mix all the ingredients for the dough. Drain the dried fruits and add them to the mixture. Divide the dough into 2 equal portions. Put one of them in the bread form. Put the almond paste roll on it, leaving half an inch on each side free. Put the remaining dough in and flatten the top. Put almond shavings on top (optional).
Bake for 60-75 minutes in preheated oven. If the top of the bread becomes too dark, put tin foil on top of it.
Posted by Ellie84 on 04 December 2011 - 02:53 AM
Kruidnoten (Kröit-noh-tun). Dutch favourites for the childrens' holiday of Sinterklaas on december the 5th. Sinterklaas usually arrives by steamboat in the middle of november, welcomed by hundreds of little children. His assistants, the Pieten, will throw sweets and kruidnoten into the crowd. In the weeks before december the 5th, you will find childrens' shoes near the hearth. This is because Sinterklaas will ride his horse across the rooftops and his nimble assistants will slide down the chimneys filling those shoes with presents and sweets.
The peak of the event is at december the 5th, when it's Pakjesavond or "present evening". Sometimes the old man himself will show up and you get to sit on his lap while he checks your name in his big book. Have you been naughty or nice? What a suspense... In fact the suspense is so high that most Dutchies have at least one photograph of them bawling on Sinterklaas' lap. Luckily all kids have always been nice and they get rewarded with sweets, presents and cookies like kruidnoten and speculaas.
I can still remember a special evening: we had finished dinner and my mom was doing the washing up. My little sister and I were playing in the living room. It was a dark and windy night, my parents were quite concerned: will the Sint make it today? Then there was a loud knocking at the window and the front door flew open. We saw a flash of a sooty face and colourful clothing and a hail of sweets and cookies flew through the living room. We shouted enthousiastically and dove for them. When we were done gathering the sweets we found a large jute bag at the front door filled with presents. We unwrapped them one by one, shouting "Dank u Sinterklaasje" after each.
Even the little celiacs are not forgotten: last week we were at a gluten-free convention and the Pieten had arrived. They had brought special gluten-free kruidnoten for the little kids to make up for all the kruidnoten they couldn't eat in the weeks before. The smiles on their little faces were priceless. See: Sinterklaas really knows everything!
Here's what they look like: http://www.de-chef.n.../1036863854.JPG
Recipe (from Dutch celiac forum http://www.coeliakie...php?topic=292.0, in Dutch)
100 gr buckwheat flour and 100 gr rice flour
200 gr of gluten-free all-purpose flour
100 gr butter
125 gr dark brown sugar
1 teaspoon of baking powder
1 tablespoon traditional cookie spices (see recipe above for the mixture of traditional cake and cookie spices)
8 gr of vanilla sugar, if it's hard to come by use this recipe: http://www.ehow.com/...illa-sugar.html
Tools: oven, baking paper
Make a dough of all the ingredients. Place the dough in a bowl in the refrigerator and let it settle for an hour. Take baking tray out of the oven and cover it with baking paper. Preheat oven to 175 degrees centigrade (347 F). Make tiny balls of flour, by tiny I mean tiny. They should be about 1 cm in diameter (0.4 inch). Put them on the baking paper and bake the kruidnoten for 15 minutes. Let them cool down after baking. They should be a bit hard and crumbly.
Posted by Ellie84 on 01 December 2011 - 03:00 AM
Crunchy pork in a sweet sauce with a hint of salt.
This recipe requires Kecap manis, a sweet Indonesian soy sauce. Some brands are gluten free, always check the label.
There's also sambal, a paste of chillies available in several flavours. Try to pick up a mild flavour like Ulek if you're not accustomed to spicy food.
500 grams of diced pork
3 tablespoons kecap manis
3 tablespoons of dark brown sugar
1 clove of garlic, chopped finely
3 onions, chopped
1 teaspoon of sambal
Cooking oil with a neutral flavour, such as sunflower seed oil
Bake the chopped onions and garlic in a frying pan in a little oil, turn heat low when they're starting to brown.
In another pan, heat a generous amount of oil and bake the pork in small quantities until it's brown and crispy. Add pork to the onions. When all pork has been baked, add the kecap, sambal and brown sugar to the onion-pork mixture. Bake for 15 minutes until the pork is coated in a sticky layer of sweet soy sauce.
Serve with white rice and green beans.
Posted by Ellie84 on 01 December 2011 - 02:45 AM
Serves 4 or 2 hungry students
300 grams of low fat beef mincemeat
Hachee spicemix (see post above)
1 onion, chopped
1 apple, peeled and chopped into small cubes
400 grams of cooked beets, unsweetened and unsalted, cut into thin slices
600 grams of cooked potatoes, mashed with butter and milk OR the easy way: 4 portions of potato mash
grated Gouda cheese, preferably mature cheese
Tools: oven, large oven dish
Preheat oven to 180 degrees Celcius (356 F).
Bake the mincemeat in its own fat in a frying pan until it's crumbly. Add onion when meat is browned, bring to flavour with hachee spicemix. Put the meat and onion mix in the oven dish and flatten the layer. Put a layer of cooked beets on top of it and sprinkle the apple cubes upon it. Flatten the layer. Cover it with a layer of potato mash and equally divide the grated cheese on top. Put in the preheated oven for 20 minutes.
Posted by Ellie84 on 01 December 2011 - 02:34 AM
Traditional spice mixes used in several dishes, always handy to have in storage.
Meatball spice mix:
30 teaspoons of salt
2 teaspoons of:
Powdered coriander seed
1 teaspoon of:
Mace (the nutmeg kind )
Hachee spice mix:
30 teaspoons of salt
1 teaspoon of each:
Powdered coriander seed
Mace (the nutmeg kind )
Traditional cake and cookies spices:
Equal portions of:
Powdered coriander seed
Finely sliced orange peels
Posted by Ellie84 on 01 December 2011 - 02:10 AM
Here's a pic of what it looks like: http://3.bp.blogspot.../erwtensoep.jpg
True, it looks like it has been eaten already, but the taste is great
500 g of split peas
400 g of pork chops, preferably still on the bones
4 gluten-free stock cubes, beef or vegetable flavour
1 bay leaf
freshly ground black pepper
1 large carrot (300 g)
1 small celeriac (400 g)
1 large leek
5 sprigs of leaf celery, finely chopped
1 rookworst (smoked sausage) or 400 g of large frankenfurters (won't taste the same, try to get a rookworst if you can)
Tools: large kettle with lid, wooden spoon and slotted spoon
Erwtensoep is best when prepared a day in advance so the flavours can settle. Cook the soup, let it cool and store it in the fridge for a day.
Wash the split peas in a sieve and put them in a large kettle. Add the pork chops (still on the bones) and add 2 liters of water. Bring to the boil. Use a slotted spoon to remove the foam that floats to the top.
Add stock cubes, chopped celery leaves, bay leaf and pepper and gently cook for 30 minutes with the lid on. Occasionally stir with a wooden spoon to prevent sticking.
In the meantime, cut the vegetables. The carrot and celeriac are best chopped up into small cubes. Slice the leek and the onion finely. Take the pork chops our of the soup and cut the meat from the bone. Cut the meat into small cubes and the rookworst into slices. Add the vegetables and the meat to the soup and let simmer for 15 minutes.
As said above, the soup is best prepared a day in advance.
Eet smakelijk! (Pronounced as: ate smah-kuh-luck).
Posted by Ellie84 on 01 December 2011 - 02:09 AM
Popular ingredients in the Dutch kitchen are:
Fresh vegetables - Cabbages, beans, root vegetables, leeks and onions are often used. In summer leaf vegetables and soft vegetables like tomatoes and zucchini are popular.
Fruits - apples and pears are very popular, even in warm dishes
Dairy - everything you can imagine and more: cheeses, milk, butter and our national pride: vla. This is a very thin custard available in all possible flavours: strawberry, vanilla, chocolate, coffee, caramel and still a lot more.
Potatoes - ah yes, even artists have captured the Dutch love for these in their paintings
Beef - beef is eaten in various forms, but mincemeat and beef stews are very popular
Pork - especially winter meals are often based on pork, such as the:
Rookworst - smoked sausage, taste is comparable to bacon
Fish: eaten a lot, especially in the sea-bordering provinces. Even after the construction of the Afsluitdijk only 2 out of 12 provinces don't border on the sea or the large IJsselmeer which used to be a sea.
Oriental spices: absolute must in the Dutch kitchen, to bring a little flavour to it all. The Dutch kitchen would be very boring without them. Most popular: pepper, nutmeg, ginger, coriander, cumin and cloves.
Posted by Ellie84 on 26 November 2011 - 08:26 AM
I also have a burning in my mouth and gums. Could this be from being gluten intolerant?
Gum/enamel problems and sores are relatively common with people who have celiac disease, because most of us have some kind of vitamin deficiency. Smoking makes dental problems worse. Consult your dentist for advice on how to address these problems.
Posted by Ellie84 on 25 November 2011 - 02:49 PM
The Netherlands isn't the most ideal country for people with celiac disease when compared to the UK, France or Italy, but there are still a lot of possibilities for gluten-free travellers. Luckily, most Dutch people have an acceptable knowledge of foreign languages, most people are reasonably fluent in English, especially the younger generations. We won't force our horrible language onto anyone. Seriously, to the untrained ear, the average Ducthie sounds like an orc choking on a fishbone
[shameless regional pride] If you're visiting us and are up for something a little different, come visit Twente. Most people only visit the west of the country (North and South Holland) and skip the rest of the Netherlands. Twente has lots of things to offer like beautiful nature, historical towns and castles, regional delicacies and all sorts of countryside activities like horse-riding or visiting farms and cheesemakers. The city of Enschede also has a lot to see and do for art-lovers and history enthousiasts.[/pride] Sorry, really let myself go there. No, I don't work at a tourist office, I'm just a proud "Tukker" from Twente. If people ask me if I'm from Holland, the answer is always "no". Every Hollander is a Dutch person, but not every Dutchie is a Hollander. Hopefully this will clear up some things Right, were was I again?
Hotels and restaurants
Gluten-free products are fairly easy to come by, especially in the larger cities. If you're staying in a rural area, best stock up on basics. The main problems with eating gluten-free in the Netherlands are hotels and restaurants. Many of them aren't well-prepared for coeliac guests, so it's best to inform them at least a day in advance that you'll require a gluten-free meal. You can find a list of restaurant reviews here: http://livaad.nl/zoekenhorecaeng.php Diet information cards can be downloaded from the Dutch coeliac organisation NCV: http://www.glutenvri...tinformatie.pdf (In Dutch).
On the go
Fries are a popular snack, you can buy them everywhere at small eating houses called cafetaria's. Always ask if the fries are baked separately from the snacks, because all other snacks will contain gluten. Also check your sauces, and try not to be spooked: most Dutch people eat mayonnaise with their fries Ketchup is also widely available and so is "curry" sauce, which is a lot like ketchup but with a lot of spices.
"Pannekoeken" or pancakes are so popular that entire restaurants are dedicated to them, those restaurants are favourite resting points on family daytrips. Call them a day before you go on a trip and discuss your diet with the cook. Some offer gluten-free pancakes, you can find them on the Livaad website linked earlier in this text.
It's always wise to bring a small amount of snacks like fresh fruit, veggies, eggs, nuts, rice wafers and gluten-free muesli bars. It can be difficult to find gluten-free food on the go.
Gluten-free products are available at supermarkets, organic food stores and fit&health stores like "de Tuinen". Albert Heijn is the biggest chain of supermarkets in NL, they all have a gluten-free shelf filled with mostly Schär products and a Dutch brand called Consenza. Albert Heijn also has a gluten-free logo on all its gluten-free products from their own brand. Don't be surprised to find a gluten-free logo on a bag of apples here Jumbo is also a big favourite with Dutch coeliacs, they sell Consenza and Lhian's Kitchen but also have a great assortment of frozen goodies. Check out typical Dutch delicacies like frikandellen (spiced meat roll to be baked or deep-fried) and kroketten (crispy roll filled with a creamy ragout, to be deep-fried). Always search for the logo on products, and don't buy flours without such a logo from a supermarket. They'll usually be contaminated.
Under Dutch law, all products that contain less than 20 ppms of gluten are considered gluten-free. However, and here comes the big BEWARE: gluten-free is not automatically wheat-free. Some brands like Damhert and Fria have a weird obsession with wheat starch, nearly all of their products contain wheat starch. Sensitive coeliacs, beware here. The approach towards wheat starch is very different from surrounding countries. When I was on vacation in France I never needed to check a label on a gluten-free product because I could always eat it safely. Hopefully they'll turn around soon in the NL, because 44% of Dutch coeliacs can't eat wheat starch, not even when under the 20 ppm limit. If you're sensitive, always explain to cooks that you can't have products with wheat starch.
Some words in Dutch:
Tarwe - wheat
Rogge - rye
Gerst - barley
Haver - oats
Gluten - gluten
Coeliakie - coeliac disease (also called gluten-allergie in daily speech)
Zetmeel - starch
Bloem - flour
Paneermeel - breadcrumbs
Griesmeel - pudding made from milled wheat. Traditional Dutch dish but not safe for coeliacs.
Kan sporen van ..... bevatten - may contain traces of ......
Bevat (sporen van) ..... - contains (traces of) .....
Glutenvrij - gluten-free
Tarwevrij - wheat-free
The Dutch kitchen is a farmers' kitchen. Expect simple yet hearty meals. Main ingredients are potatoes, pork, beef, cabbage, fish and dairy.
Dutch delicacies for coeliacs:
Dutch cheese of course. For best cheeses, visit a market or a cheesemaker. Dutch cheeses are hard and especially the mature and old ones have little lactose in them.
Stamppot: a dish of potato and vegetables which are mashed. With curly kale for the classic "stamppot boerenkool", carrots and unions for "hutspot" and lots of other varieties. These include sauerkraut, sprouts, spinach, endives, lettuce and even beets. The Dutch sure love their stamppot
Sausage and meat products: no stamppot is complete without it. Especially our smoked sausages like "rookworst" are popular. These will usually be gluten-free, but remember to read labels. Apart from these rookworsten there are a lot of dried sausages in all their regional varieties.
Meatballs and stewed beef are also served often but will often contain breadcrumbs (meatballs) or flour (beef).
Pannenkoeken: mentioned in the article above. A favourite dish for breakfast, lunch, snack or dinner. It always hits the spot when the weather is... being Dutch again.