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auzzi

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Everything posted by auzzi

  1. auzzi
    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. auzzi
    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. auzzi
    It stores 3-6 months in the pantry [depending on climate and environment] or 12 months in the refridgerator ..
  4. auzzi
    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. auzzi
    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. auzzi
    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. auzzi
    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. auzzi
    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. auzzi
    DB is 57 years old - he still has some baby teeth ...
  10. auzzi
    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. auzzi
    Root Beer, ginger beer and ginger ale may contain malt [barley] ..
  12. auzzi
    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. auzzi
    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. auzzi
    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. auzzi
    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...
  16. auzzi
    It is gluten-free ... Milnot Ingredients: Nonfat Milk, Partially Hydrogenated Soybean Oil, Dipotassium Phosphate, Carrageenan, Dl-Alpha Tocopheryl Acetate (Vitamin E), Vitamin A Palmitate, Vitamin D3.
  17. auzzi
    Expandex® is an American product - a lot of consumers like to know where there food originates. It emphasizes that fact that it is totally gluten-free in the US market-place: http://expandexglutenfree.com/index.php
  18. auzzi
    I am classed as a Latent Coeliac, DD2 is classed as a Silemt [Asymptomatic] Coeliac, and DD1 is a [symptomatic] Coeliac. We all adhere to the gluten-free diet, but our 2x non-coeliacs eat any gluteny stuff they like, but household meals and baked products are all gluten-free.
  19. auzzi
    Meringue 3 Egg Whites 1 Tbsp. Cornstarch 1/4 tsp. Cream of Tartar 1/3 cup SPLENDA* No Calorie Sweetener, Granular 1 tsp. Vanilla Place egg whites in a medium-sized mixing bowl. Beat on high speed with an electric mixer using the whisk attachment until frothy. Add cornstarch, cream of tartar, SPLENDA* Granular and vanilla. Beat on high speed until stiff...
  20. auzzi
    Open Original Shared Link .. New members are provided with a resource kit that includes:
  21. auzzi
    Protein content of wheat depends on seed variety, where it is grow, when it is grown, and how it is grown .. Very generally .. * protein content of durum wheat ranges from 9-18% * protein content of bread flour ranges from 12-14% * protein content of whole wheat flour ranges from 13-16% Protein content for Coeliacs ranges 0.002% [20ppm] to 0.02%...
  22. auzzi
    Going through the list of numbers: 102,104,110,120,122,123,124,127,151,160b,161g Lots of artifical colours are not recommended - but natural colour additives in high doses [to get the colour] are not recommended either.. 120 Cochineal is naturally occuring but can trigger allergies 161g Canthaxanthin occurs naturally in mushrooms 210-213,214-2...
  23. auzzi
  24. auzzi
    Food Standards Australia New Zealand [FSANZ] is a bi-national Government agency that administer the Australia New Zealand Food Standards Code in both countries. As to labelling: wheat is an allergen that is required by law to be included on the label of any food that it is in ... regardless .. Food Standards defines gluten free as
  25. auzzi
    Commercial yeast are fungi or mould grown in a laboratory .. Sourdough, the alternative, captures wild yeast or fungal spores that exist in the environment...
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