The Anonymous Widower

Have Just A Few Products Taken The Terror Out Of Gluten Free Cooking?

When I first came across a coeliac in 1972, who was a friend’s young son, life was very difficult for his mother.  When C looked after the child, whilst his mother was working, the list he came with, was a short list of what he could eat!

When I was diagnosed in the early years of this century, things were a little better, but gluten-free bread was made from processed cardboard and gluten-free pasta had a special glue, that stuck it to the side of the saucepan.

Since C died in 2006, I’ve been responsible for my own cooking and in that time, I’ve relied heavily on the Dinner Tonight recipes of Lindsey Bareham in The Times. Over the years, I have a feeling that her recipes have got more coeliac-friendly, or at least friendlier to me, as I find more to try out. But then today, The Times has six quick weekend recipes, five of which are gluten-free except for the bread.

I do tend to ignore some recipes, like those involving pastry, as I don’t have a rolling-pin and feel that pastry might be too much for my left hand.

But now there are just a few products, that if you have in the cupboard or fridge, are all you need to create gluten-free meals, that those who eat gluten find acceptable. Obviously, you’ll need the same fish, meat, fruit and vegetables, as everybody else.

Gluten Free Bread

Genius is my favourite, but there are others, that other people prefer. As I write this, I’ve just had two pieces of Genius toast with Benecol and some Tiptree marmalade. When I was first diagnosed, I would have almost killed for some nice toast.

I once had a gluten-free crostini in a top drawer Italian restaurant in Den Haag and it was sublime, as the flavour was just right for all the garlic.  Carluccio’s gluten-free crostinis are pretty good too!

What I would like is some really nice gluten-free crusty bread.  But I suspect, I could find that at Romeo’s Gl;uten Free Bakery when it eventually opens.

Gluten Free Pasta

This was rubbish, when I first tasted it, but now I have a jar full of Carluccio’s excellent gluten free pasta on my worktop. I rarely eat pasta out, even in Carluccio’s, as I can cook it quickly at home if I want it.

I suspect as with the bread, others will prefer other brands of pasta, but they are all so much better than ten years ago.

Gluten Free Flour

Lots of recipes like the odd spoonful of flour. I use Dove’s Farm plain flour and haven’t found anywhere, where it hasn’t worked.

Gluten Free Sausages

I’ve always liked my sausages and when I lived near Newmarket, I got a liking to Musks gluten-free ones.

Now I live in London, they are difficult to find, so I usually use those from the Black Farmer or a specialist butcher.

I always have a six-pack of Black Farmers ready for action in the freezer!

Baked Beans

Most good tins of baked beans are gluten-free and as my dietician told me to have a small tin once a week to keep my cholesterol at the right level, I always have a tin in the cupboard.

Other Products

I also have a selection of not specifically gluten-free products, like Rachel’s yoghurt with honey, Waitrose ham hock, eggs, bacon, onions, butter, smoked salmon and a wide range of spices, so I can make a selection  of appetising meals, whilst I’m watching the television.

I haven’t cooked a ready meal in six months.

February 22, 2014 - Posted by AnonW | Food | Coeliac/Gluten-Free