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  • Jefferson Adams
    Jefferson Adams
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    Gluten-free Fish and Chips

      Lucy's, a popular local fish and chip shop in Norwich, UK adds gluten-free menu, doubles in size.

    Caption: A popular local fish and chip shop in Norwich, UK adds gluten-free menu, doubles in size. Photo: CC--Banalities

    Celiac.com 05/27/2017 - The folks in Norwich, England know a thing or two about fish and chips. So does Lucy's Chips, which has operated a popular stall on Norwich market for the last 40 years.

    So, many people were likely surprised to see Lucy's suddenly double in size. And likely even more were surprised to see Lucy's offer a gluten-free version of their popular fish and chips, each prepared in separate areas.

    But Lucy's Chips stall is now under new management, which has driven both the expansion, and the introduction of a new menu to to broaden the appeal of their already popular staples.

    Lucy's had already begun frying its chips in vegetable oil to appeal to vegetarians, and their new menu now boasts a range gluten-free items, including gluten-free versions of unusual products, including battered halloumi, toad in the hole and calamari.

    Barclay Gray, 50, from Sprowston, who runs the stall, said: "Before we were just chips and sausages but…we now have loads of different items available at the stall…to cater to vegetarians and gluten intolerant people.

    Mr Gray explained that the recent expansion means that he can fry his fish and gluten-free products separately.

    Even though Lucy's is under new management, says Mr. Gray, "It has been kept in the family. We're just carrying on and improving where we can."

    Both Mr, Gray and his customers seem pleased with the changes. "The reaction has been very good. Customers have said that the stall looks lovely, they're so pleased that they can now get gluten free fish and chips."

    If you find yourself in Norwich, and get the urge for some tasty gluten-free fish and chips, be sure to look for Lucy's at the Norwich market. If you do, be sure to send us a note about your experience.

    Read more at EDP.co.uk


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    Guest Kathleen McQuade

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    There is a little fish & chips shop on the SW corner of King St. and Townline Rd. in Oshawa, ON in Canada called "Schooners" that has been certified for gluten free fish & chips as well as many other items you would find at any other chip shop, and they are so good you will not say a word until every crumb is gone! I was raised in a fish & chip shop as a child and teenager and had not had this staple food for over 15 years until I saw this small sign on the side of the road by the Plaza where this shop is. There are people who drive up to 2 hours or more for this wonderful plateful of "home!"

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    Still no luck finding a gluten-free version of Malt Vinegar though.

    It's a sore spot for me. Don't get me started...

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    There is a little fish & chips shop on the SW corner of King St. and Townline Rd. in Oshawa, ON in Canada called "Schooners" that has been certified for gluten free fish & chips as well as many other items you would find at any other chip shop, and they are so good you will not say a word until every crumb is gone! I was raised in a fish & chip shop as a child and teenager and had not had this staple food for over 15 years until I saw this small sign on the side of the road by the Plaza where this shop is. There are people who drive up to 2 hours or more for this wonderful plateful of "home!"

    Thanks for the info!

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Jefferson Adams
    English-style fish and chips are one of my all-time favorites. One of the dishes I've missed the most ever since going gluten-free. I've been discovering new uses for Rice Chex as a gluten-free breading, and this recipe for gluten-free fish and chips is one of the results. I hope you enjoy them as much as I do.
    Ingredients:
    1½ quarts vegetable oil, for frying
    2 pounds halibut or firm white fish, cut in  portions
    Salt and freshly ground black pepper
    ½ cup potato starch
    ½ cup tapioca flour
    1 cup rice flour
    2 cups crushed Rice Chex
    1 quart egg wash (equal parts whole eggs and milk, mixed well)
    6 lemons halves, for serving
    Directions:
    Heat the oil in to 375 degrees F. in a Dutch oven or deep frying pot.
    Rinse fish and dab dry with paper towels. Sprinkle the fish with salt and pepper.
    In a mixing bowl, combine and mix rice flour, tapioca flour and potato starch.
    Dip the fish in flour mixture and shake off any excess.
    Dip the fish into the egg wash and then the powdered Rice Chex. Add more Chex as needed to make sure fish is well-coated.
    Repeat the process with each fillet, then carefully drop the coated fish in the fryer.
    Cook the fish in batches until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to drain excess oil. Serve lemons on the side.
    Serve with chips and tartar sauce.
    English-style Chips:
    Ingredients:
    4 large russet potatoes
    Directions:
    Heat 3-inches of the oil in a deep fryer to 325 degrees F.
    Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
    Raise oil temperature to 375 degrees F.
    Carefully put the chips in the hot oil. and cook for 4 to 5 minutes until crispy and brown.
    Note:
    I like to do the first part of the chips first, then cook the fish, then finish the chips, as I have a smaller fryer.
    If your fryer is large enough to accommodate both the fish and the chips without lowering the temperature, then you can add the battered fish into the oil on top of the chips, and cook them together. Fry the fish and chips for about 4 to 5 minutes until crispy and brown.


    Jefferson Adams
    Celiac.com 04/15/2016 - Among the winners in the eighth annual British Pie Awards in Melton Mowbray, The Rutland Pie Company, based in Pillings Road, Oakham, was highly commended in the dessert pie class.
    Rutland's head pie maker Ian Curtis also won a gold award for his steak, ale and mushroom pie; silver for a cold chicken, ham and leek pie, and bronze for his gluten-free steak, ale and mushroom pie.
    Curtis said: "This is only our first proper year of trading so to be recognized at the British Pie Awards is fantastic - I'm really proud. I was particularly pleased my gluten-free pie was recognized. It took a lot of effort to get the recipe right - using a mix of rice, tapioca and potato flours. It's great that local pie makers are getting the recognition they deserve."
    Matthew O'Callaghan, chairman of the British Pie Awards, was full of praise for those who earn a crust producing top quality pies. He offered his "sincere thanks to all involved, including our judges, sponsors, volunteers and of course, all our wonderful pie makers."
    Winning chefs wowed a panel of top pie experts, including TV chef Andy Bates, food critic Charles Campion and chef Rachel Green.
    Meanwhile, those in the Oakham area looking for a good gluten-free pie might want to stop by the The Rutland Pie Company in Pillings Road.
    Read more at the Stamfordmercury.co.uk.

    Jefferson Adams
    Celiac.com 08/11/2016 - In many ways, millennials are the special diet generation. To drive that point home, a new survey shows that a full one in five 18-34 year olds now have a food intolerance. That means 20% of millennials must either avoid certain foods, and/or eat special dietary foods to be healthy.
    So, while one in three consumers are actively avoiding gluten right now, that number rises to 40% with millennials.
    With the gluten-free market now worth GBP 210m, the Swedish bakers are calling upon chefs, caterers and operators to take a second look at their offerings. Andrew Ely, managing director at gluten-free cake maker Almondy, says that an in-house company survey confirms that more and more consumers are avoiding gluten, with three quarters of people having bought a gluten-free product in the last year.
    Meanwhile, market researcher Mintel projects annual gluten-free market growth to increase another 50% by 2019. The research also found that over 25% of people would be more likely to order a gluten-free cake than a non-gluten-free cake, making celiac friendly desserts a solid bet for boosting profits and driving sales of hot drinks.
    Companies like Almondy are perched to take full advantage of the market. A recent survey showed that nearly half of those with a gluten-intolerance had heard of the Swedish cake company, while a staggering 71% of millennials would buy Almondy's globally best-selling branded cakes, Daim Cake and Toblerone Cake.
    Stay tuned for more gluten-free market research and food trends.

    Jefferson Adams
    Carlsberg Launches Two Gluten-free Czech Beers in UK
    Celiac.com 12/02/2016 - Plenty of folks commenting on our story about Žatecky Pivovar, a storied Czech brewery that crafts gluten-free beers, thought the beer sounded like a good idea.
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    Interestingly, for Carlsberg UK, the gluten-free aspect of Celia beers seems to be an added feature, rather than a primary one. Says Liam Newton, Carlsberg UK’s vice president for marketing, the fact that Celia beers "are brewed to be gluten-free gives the brand an added point of difference – particularly relevant given current consumer trends, which is why we are delighted that Celia will be joining our beer portfolio."
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    Read more at: BarMagazine.co.uk.

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