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auzzi

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  • shayre

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  1. Bürgen® gluten-free bread is a NZ product that's been available for years. Currently, there is only the three types, but mine like it better than their previous bread-of-choice. Only the specific gluten-free manufacturers have their products in the Health Section. Most of the product, that happens to be gluten-free, is spread throughout the supermarket. ...
  2. Coeliac disease is only part of the wider picture. Gluten is an allergen. A product with less that 20ppm will be labelled "gluten-free" up until they have an anaphylaxic fatality. Besides, they would have to legislate a change in the "Truth in Labelling" laws/regulations. You cannot say it it "gluten-free", if, by it's very definition, it is not...
  3. It stores 3-6 months in the pantry [depending on climate and environment] or 12 months in the refridgerator ..
  4. About 1 tablspoon per cup of gluten-free flour blend ... If you "do" weights, try this one ... Open Original Shared Link Two things to mention - psylluim powder not husks ... and no gums as psyllium husks/powder absorbs moisture to expand and become viscous and gelatinous ....
  5. Bette Hagman's Original Rice Flour Blend [with variations] 6 c white rice Flour OR 6 c brown rice Flour OR 3 c white rice flour and 3 cups brown rice flour 2 c Potato Starch 1 c Tapioca Flour or arrowroot
  6. You would be better off posing your questions to your national Coeliac Society. They will be able to tell you definitely what paperwork/diagnoses you are required to present NHS. Prescriptions for gluten-free foods are specific to UK - most other countries do not provide them for coeliacs ..
  7. Soy lecithin is a soy-based emulsifier in the natural flavors used to keep the ingredients in flavoured teas from separating and clumping together. Open Original Shared Link - no MSG, soy, artificial colors or preservatives...
  8. It is a chocolate flavoured milk ..... Coco Pops® Chocolatey Liquid Breakfast contains milk, sugar, vegetable fibre (inulin), cocoa, flavours, stabilisers, vitamins & minerals - no rice bubbles at all ... Inulin is similar to psyllium as it provides soluble dietary fibre. The product is gluten free with only milk listed as an allergen.
  9. DB is 57 years old - he still has some baby teeth ...
  10. Failed fruitcake is crumbled with melted dark chocolate, rolled into balls, drizzled with white chocolate, and served as Fruitcake Truffles!! Rich Fruit Cake 450g sultanas ...... 450g currants 125g raisins ......... 50g glacé cherries 175g mixed peel .. 125g blanched almonds 30 ml treacle ........ 150 ml brandy* 350g butter ........... 350g brown ...
  11. Root Beer, ginger beer and ginger ale may contain malt [barley] ..
  12. REESE'S Peanut Butter Trees Ingredients Peanuts, Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soy Lecithin, PGPR, Emulsifier), Sugar, Dextrose, Chocolate, Nonfat Milk, Contain 2% or Less of: Vegetable Oil (Cocoa Butter, Palm, Shea, Sunflower and/or Safflower Oil), Salt, Whey (Milk), Milk Fat, Soy Lecithin, TBHQ (Preservative...
  13. Try using a gluten-free all-purpose flour that contains xanthan or guar gum. A 1:1 substitution would be fine. Once you stir the flour/ salt/cinnamon/soda into the batter, look at it. Simplistically-speaking, it should be the consistency of any other cake batter. If it looks a bit too stiff, add 2-4 tablespoons milk/water to loosen it up. It has enough...
  14. Flaxseed/linseed is also used - it retains heat longer as the seed have a high oil content. Do an Internet search - there are plenty of sites that will give you more information ...
  15. This is the most important part, with regards to international manufacturers: "...ingredients and formulas may vary between regions..." I doubt that chewing gum made in Australia would be exported .. Modern technology currently can test gluten levels of more than 3 ppm (mg/kg). To qualify as "gluten-free" in Australia & New Zealand, the product...
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