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No gluten, no cry!    Studiare senza glutine in UK

No gluten, no cry! Studiare senza glutine in UK

By on Jan 29, 2016 in Senza categoria | 0 comments

No gluten, no cry! Yesterday night I had something different up: I met dozens of families based in Exmouth – South West England. Why? Because they host every year more than 2.800 students from all around the world, coming from abroad to learn English language at Mountlands Language School. Apparently, coeliac needs are considerably growing over the years and these host families needed to be helped to cater properly to these kids. I’ve been asked to introduce what a gluten free life is like, and gluten free needs in everyday life. Also, It was lovely to meet Vicki, East Devon and Exeter Secretary for the Coeliac UK Association. We both had an informal speech to the audience about cross contamination, food shopping, and much more. And she also presented her interesting blog Free From Fairy. This is a very useful source for gluten and dairy free recipes! Lovely evening indeed. 🙂 Ieri ho avuto da fare qualcosa di diverso dal solito: ho incontrato decine di famiglie che vivono ad Exmouth – Sud Ovest dell’Inghilterra. Perché incontrarle? A quanto pare, ogni anno queste famiglie ospitano qualcosa come oltre 2.800 studenti provenienti da tutto il mondo, che vengono qui per studiare la lingua inglese presso la scuola Mountlands Language School. E negli ultimi tempi, sempre più studenti risultano essere celiaci o intolleranti al glutine, per cui queste famiglie hanno bisogno di essere aiutate a provvedere la corretta alimentazione a questi ragazzi. Mi e’ stato chiesto quindi di presentare la “questione celiachia”: cosa significa essere celiaci, come si affronta nella vita di tutti i giorni. E’ stato bello poter conoscere Vicki, Segretario della sezione East Devon and Exeter della Coeliac UK Association (omologa dell’AIC in Italia). Insieme abbiamo raccontato al pubblico come affrontare i principali aspetti del problema: dal rischio di contaminazione, a come fare la spesa senza glutine ecc. Vicki ha anche presentato il suo blog Free From Fairy, una risorsa molto interessante di ricette senza glutine e senza lattosio! Davvero una serata piacevole....

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Gluten free ciders – Sidro senza glutine

Gluten free ciders – Sidro senza glutine

By on Nov 24, 2015 in Coeliac tips, Travel journal, United Kingdom | 1 comment

As usual, when I catch up with friends to get a drink, whilst getting at the counter my question is always the same: ‘What (the hell) am I having now?!’. Since I can only have something gluten free, and I’m not really an alcohol-taste lover, the answer is even harder to come. To me, ciders are a good compromise between low alcohol degrees and refreshing taste. Unfortunately, this is one of the products we always need to check, although the Coeliac UK Association in its gluten free checklist says they’re all safe. I’m asking them why, and I’ll keep you posted about their feedback. Here a selection of the most popular – and gluten free ciders then, easy to find in pubs, already checked and tasted by a British gluten free friend of mine interested in the topic – and more expert than me, too. I have tasted only some of them, and others as well. It’s a useful list to start with: I’ll be working on in the next few months. Cheers 😉 Come sempre, quando mi vedo con i miei amici per prendere qualcosa da bere, una volta arrivata al bancone la domanda che rivolgo a me stessa e’ sempre la stessa: ‘Cosa (diavolo) potro’ mai bere qui?!’ Poiche’ posso bere solo senza glutine, e non sono neanche una grande amante di alcolici e affini, la risposta e’ sempre piu’ complicata. Per i miei gusti, il sidro e’ un ottimo compromesso tra un basso grado alcolico e un sapore interessante. Purtroppo, anche il sidro e’ tra quei prodotti che bisogna sempre verificare, nonostante la Coeliac UK Association inserisca questa categoria nei prodotti naturalmente senza glutine. Sto scrivendo loro per chiedergli perche’, vi terro’ aggiornati sulla loro risposta. Nel frattempo, questa e’ una selezione di alcune tra le piu’ conosciute marche di sidro senza glutine, preparata da un amico inglese interessato al tema per le stesse ragioni – siamo tutti alla ricerca di sidro senza glutine! E’ un ottimo punto di partenza, mi impegnero’ nei prossimi mesi per arricchire questa lista. Nel frattempo…salute...

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Gluten free Pizza Recipe – Ricetta per pizza senza glutine pomodorini e mozzarella

Gluten free Pizza Recipe – Ricetta per pizza senza glutine pomodorini e mozzarella

By on Sep 21, 2015 in Recipes, Travel journal, United Kingdom | 0 comments

Ingredients 250gr. Polselli Mix pizza flour 70ml. warm water 1 tbsp dried active yeast 1 tsp salt 2 tsp sugar 200gr fresh mozzarella cheese 10 baby tomato plums extra olive oil fresh basil Since I come from Naples – where pizza originally comes from too – I cannot use other recipes but this: a very traditional pizza mozzarella and small fresh tomatoes. To make the gluten free dough, pour the gluten free flour into a large bowl. Add sugar and salt into the bowl and stir. In half a glass of warm water, stir in the yeast with a tablespoon. Then, add the yeast water to the flour bit by bit, until it comes together. Add the remaining water. Dust a clean surface with flour, then knead the dough with your hands for almost 10 minutes (I used the bowl because I had no space to do otherwise). Keep the dough still very wet, and leave in a warm room (even the turned-off oven) until the dough has almost doubled in size. Preheat your oven to 180ºC whilst the dough is rising in the other one (in the house I live now there are two ovens, so I can do it. But you can also cover with a damp cloth and leave in a different, warm place). Whilst waiting for your rising dough, cut the tomatoes and the mozzarella cheese. I always prefer not to use a knife to cut mozzarella, but the hands. That helps mozzarella melting in a more effective way. When the dough will be doubled in size – in about 1 hour, knead the dough with your hands again and keep adding a bit more flour if necessary. When you are happy with the consistency, place it on a tray dusted with flour stretching the dough in order to have a base about 1cm thick. Tear up the mozzarella cheese on the dough, and then spread around the tomatoes. Then, sprinkle over the fresh basil leaves and a bit of extra-virgin olive oil and a pinch of salt. Place in the bottom of the oven for about 40 minutes so the base gets nice and crispy while the top is cooking. Once your pizza is...

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Four seeds gluten free bread Recipe – Ricetta per Pane senza glutine ai quattro semi

Four seeds gluten free bread Recipe – Ricetta per Pane senza glutine ai quattro semi

By on Sep 13, 2015 in Recipes, Senza categoria, Travel journal | 0 comments

When I first moved to the UK, I noticed how common is seed’s use in bread and bakery products, even in the gluten free ones. And I love it! They’re source of proteins and vitamins, guess with a bit more calories than the normal bread, but the taste worth it. That’s why, when I was recently asked for creating a bread recipe within the Italian contest “non c’e Spiga che tenga” by the Confraternita della pizza forum, I thought that this could be a good option. First, the seeds: I choose those free from cross-contamination. It’s not that easy, but it’s important to find a company that uses a different supply chain when proceeding that products. My four seeds? pumpkin, sunflower, sesame, pine nut. The ingredients: Four seeds gluten free bread 80g mixed seeds (pumpkin, sunflower, sesame, pine nuts) 350g gf flour (I used the Polselli Mix pizza this time) 320ml warm water 1 tsp salt 2 tsp sugar 1 tbsp dried active yeast Extra olive oil to grease http://https://youtu.be/7s6DxuF3i84 First, roast the seeds in a frying pan for 2 minutes, stirring continuously a medium heat. Then, put them in a bowl to cool. Melt the yeast in a half glass of warm water with a table spoon. Sift the bread flour into a large bowl and add salt, sugar and the yeast melt in water. Mix together thoroughly. Pour in the other water and beat vigorously until the dough holds some shape. Add most of the seeds (just reserve a few ones apart) and beat to mix the seeds into the dough. Let the dough raising for about 2 hours in a cool place (e.g. In the turned off oven). When the dough is raised, take it into a lightly olive oil greased tin, and sprinkle the reserved seeds over the top. Preheat the oven to 200C (the electric ones). When the temperature is ready, put the tin into the oven. Bake for 1 hour approximately (after 55minutes please control how it is going) until the bread is golden brown. Leave it cool and serve it as a normal bread. Enjoy it! Per la versione italiana di questo post leggi qui:...

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5 gluten free lessons learnt living in the UK – Cambio vita, un mese dopo.

5 gluten free lessons learnt living in the UK – Cambio vita, un mese dopo.

By on Jul 3, 2015 in Travel journal, United Kingdom | 2 comments

Today it’s a month! One month ago, with some unexpected flight issues and after 6 months of non-stopping personal troubles, I left Italy intending to move to the UK. In these first weeks I had to: start working in a genuine British environment, open a a bank account, get a contract SIM card, get my national insurance number and much more. In one word: settling down. If you are a native citizen it is nothing you have to worry about, but coming from abroad, it could be not so silly as it seems. Before coming, I spent so much time reading on the web about others’ experiences, most of which plenty of difficulties. What about mine? Everything went perfect. Maybe I was on the roll, maybe you always need to take off drama from some Italian points of view…anyway, in 20 days I sorted out everything with no stress or troubles. The main thing is that I came here with a job and a house waiting for me. I know that’s what got the whole thing easier. But obviously nothing comes on its own…I had to work hard on it before coming. Now, if you want to know how it was, I’ll be posting something very soon. In the meanwhile, just keep on reading. 5 things I learnt living in the UK so far: 1. living in the UK as a coeliac seems quite easy. Most of supermarkets (Tesco, Sainsbury, Co-op, and more) have a special corner with gluten free products. When I arrived, the Co-op close to my office had got just a dedicated shelf. Last week, the one-shelf became two shelves full of gluten free products. Hooray! 2. Most of labels specify allergy advice. They must do it thanks to a recent law…have a look HERE. Anyway, some foods are not so easy to find: apparently, finding gluten free marmalade or jam is almost impossible! I tried to find them in four different chains, and no one of the available labels was suitable for coeliacs. The same with lentils (you know…cross contamination!). I eventually found a tasty gluten free lentils soup at Sainsbury. It’s not the same, but… 3. Be always, always, always careful about cross contamination:...

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