I may have mentioned a few too many times that I'm a Coeliac. It's something that gets thought about when planning Street Food Sat Down things because any kind of food intolerance or allergy sucks.
For sufferers, everything can feel like a battle. Having to check every food is exhausting, constantly having to ask and explain yourself then being made to feel like you're just being awkward can be upsetting. If mistakes are made, it can be uncomfortable or in severe cases, like nut allergy, it could prove fatal.
Not what you want when you just want to enjoy good food and have fun with family and friends, so we think about these things by trying to exclude as many allergens as possible when we plan event catering. At my own wedding later this year, the entire menu will be gluten free and includes my beloved chicken, rice and peas.
For sufferers, everything can feel like a battle. Having to check every food is exhausting, constantly having to ask and explain yourself then being made to feel like you're just being awkward can be upsetting. If mistakes are made, it can be uncomfortable or in severe cases, like nut allergy, it could prove fatal.
Not what you want when you just want to enjoy good food and have fun with family and friends, so we think about these things by trying to exclude as many allergens as possible when we plan event catering. At my own wedding later this year, the entire menu will be gluten free and includes my beloved chicken, rice and peas.
For me and other Coeliac sufferers, the condition means a lifelong dietary exclusion of gluten. This isn't easy - many foods use wheat, barley or rye to thicken, colour or just pad out the ingredients. It's not just cheap foods either, some 'luxury' sausages contain rusk and often large companies will add the ever irritating 'may contain' message.
Also, gluten free bread doesn't seem much cop when you're staring lustfully at a pancetta and pea loaf by Robert Swift.
However there are some sneaky ways of bettering what is on offer:
Have you got any top tips that you wouldn't be without or any suggestions for foods or recipes to enjoy or avoid? Don't keep them a secret - spill the (gluten free) beans!
Also, gluten free bread doesn't seem much cop when you're staring lustfully at a pancetta and pea loaf by Robert Swift.
However there are some sneaky ways of bettering what is on offer:
- I found that I was struggling with the thought of no more soy sauce - I used to use it quite a lot to add umami (or a savoury taste if you think umami is used by food snobs) but then I was introduced to liquid aminos.
I can now replace soy with this and get the same kind of taste. - Chinese food can be heavy on wheat - try rice alternatives like rice noodles instead of egg noodles, rice paper instead of spring roll wrappers and as above, replace soy with liquid aminos. Otherwise, look towards Thai and Vietnamese cuisines which use fish sauce instead of soy and using rice more than wheat.
- Can't cope with the thought of thin sauces? Me neither. Thin gravy is a crime against the North and punishable by exile in this household.
Tiny amounts of Xantham gum will work wonders - as in under a 2% weight ratio - as it gives the illusion of a roux thickened sauce. This wonder stuff also replaces gluten in cakes and the like thanks to it's neutral flavour. - Other important thing is to avoid processed food and experiment with herbs, spices and textures. If you're eating fresh food full of flavour, you can almost cope without Robert Swift's delightful bread.
Have you got any top tips that you wouldn't be without or any suggestions for foods or recipes to enjoy or avoid? Don't keep them a secret - spill the (gluten free) beans!