Showing posts from January, 2012

The FODMAP diet - IBS cure?

I've been meaning to write this post for ages since watching the Food Hospital on Channel 4 before Christmas. I wanted to look into it a bit more and speak to people with IBS to see what they thought.
On a previous episode about alopecia, me and Charlotte from Cupcake Corner were left shouting at the screen (shared frustration through the power of Twitter!) when the patient told the doctor that she has bowel problems as well as hair loss. The patient wasn't tested for Coeliac disease even though her symptoms were pretty extreme. On the episode featuring IBS, I was simply left stunned when the doctors came up with a solution for a patient that was a) brand new to my ears and b) seemed to make a huge amount of sense.
Yes, they made the patient lay down and they felt her stomach (oh, what a familiar scenario) but then they put her on a diet that was developed in Australia called a Low-FODMAP diet.
FODMAPs are:
1. Fermentable 2. Oligosaccharides (eg. Fructans and Galactans) 3. Di…

RECIPE Gluten Free Oven Roasted Tomato & Goats Cheese Triangles

Here's an easy recipe for yum gluten free and egg free canapes that I came up with before new year's.
Make pastry using a good gluten free flour. I used Dove's Farm plain flour blend and followed the recipe on the bag for basic pastry.
If you use the quantity recommended on the recipe you'll have enough pastry to make at least 24 canapes. (I used half of the pastry to make mince pies.)
Roll out the pastry onto greaseproof paper dusted with more flour (or flatten with your palms, I found this to be most effective. I also dusted with rice flour as it is less expensive) and use a sharp knife to cut the pastry into triangles.
I experimented with a variety of shapes and sizes. Triangles, cooked in a cake tray so the edges were curled up worked best.
Bake in the oven for 5-7 minutes.
Remove from the oven and add cheese, tomatoes (use sun dried toms if you can't find oven roasted), seasoning and herbs (I used chives and oregano) and return to the oven for a further 5-7 minutes.

Gluten Free Wishes for 2012

Following on from my post from last year on the subject, here's my response on my wishes for 2011:
1. More restaurants adding GF symbols to items on their menus.
The big chains have started to do it, particularly the Italian restaurants like Zizzi and Bella Italia but the independents still have some way to go.
2. Those restaurants making bloody well sure that the item on the menu really is GF. i.e is the soy sauce GF? What about the chips?
Well, from experience, a GF symbol on a menu does not a knowledgeable staff member make. After ordering gluten free pasta at one establishment, the waitress brought me my ice cream dessert scattered with amaretti biscuit *eye roll*. Don't trust the waiting staff when they say that it "should" be OK. Make sure they go in the kitchen and check.
3. Prescription GF food for gluten intolerant people, not just coeliacs.
Well, no. Hasn't happened as far as I know. Probably never will?
4. More varieties of pasta to buy in the supermarkets. …