New to Triathlons, New to Shropshire. An Orthotist tracks her training with a love of spreadsheets, graphs, photos and prose.

Tuesday, August 10, 2010

Yummie Scrummie GF food

If you don't know, i have coeliac disease. I have been diagnosed 3+ years and probably only had my symptoms for a year prior to diagnosis. I was a lucky one. So many suffer without the proper diagnosis for years, even decades.

I read a lot of sports magazines, websites and blogs and there is a big trend for athletes to go gluten free whilst training.  Good for them i think, i probably wouldn't do it if i didn't need to.  Of course, they only go mostly GF and probably ignore things like the wheat in soy sauce, barley in rice crispies and would eat standard porridge oats etc. They leave out the part that makes it difficult to live on a strict GF diet, the small hidden gluten.  And i don't blame them for that.

I have two opinions on this.  First, i think it's that great to have professional athletes using the words Gluten Free for it spreads knowledge to the masses.  For other, lay athletes to ask for GF food in restaurants, to increase sales on GF foods which will in turn make them more available and maybe cheaper eventually, due to increased sales.

But on the other hand, people who aren't on a strict GF diet can also spoil it for those of us who need one.  They say they are going GF but don't really, they don't understand fully (or care) where all gluten is hidden, they don't care about cross contamination, they speak of just not eating wheat products.  This can send mixed signals to vendors, wait-staff and chefs that they will accept eating a particular product, cooked in a certain manor that is in fact not GF, it just doesn't contain wheat.  I wish they would say they need Low Gluten food.

*** *** ***

This past week i have had a baking frenzy.  My Dr f'ed up my prescription, but in a good way.  I ended up with a script for 24 boxes of white bread mix and 24 for brown. Each box makes two loafs.  They are super versatile and you can make biscuits, cakes, crumpets, all sorts of things.  So i claimed just half of my prescription and got baking.

Cheese scones on the left, fruit scones on the right.


Zucchini bread.
On Sunday my parents are helping out with a fundraiser for the Oriel Cricket Grounds and there will be a refreshment stand.  I decided to add a GF selection.  I plan to make a couple of zucchini breads and maybe some scones.  How nice is it when you have a choice when you weren't expecting to find anything you could snack on?  I understand that zucchini bread is not a popular treat here in the UK, so i think i will simply call it a loaf cake and leave tasting squares to convince them, you only need a little bit to be convinced its good.
So how much would you pay for that slice of moist sweet and delicious cake at a fundraiser?

No comments:

Post a Comment

Hear your thoughts...