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Date: | Wed, 21 Jul 1999 23:50:07 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
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: Excerpts from the Houston Celiac-Sprue Support Group :
: ---------------------------------------------------- :
: newsletter: Oct. 1998 Janet Y. Rinehart, President :
: 11011 Chevy Chase :
: Houston, TX 77042-2606 :
:........................................................:
GF Food Hints:
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Kinga Doris gave a cooking demonstration at the September meeting.
Kinga, originally from Poland, shared some hints with the group:
* Kinga has found that "real" Thai restaurants (those which use
products made in Thailand where no wheat is grown) are usually quite
safe for celiacs. Even the soy sauce has no wheat. Do ask to look
at the label of the soy sauce in the restaurant to ascertain whether
it is a product made in Thailand. Thai fish sauce is gluten-free
(GF).
* For cooking GF at home as cheaply as possible, Kinga has discovered
that Thai food works best for her. Though you have to go to special
oriental markets, the products and produce tend to be cheaper.
* French pate' generally has wheat in it.
* Chinese restaurants usually use soy sauce which contains wheat,
though many establishments will use your own GF brand if asked.
* Hoisin sauce traditionally contains wheat.
* Vietnamese restaurants are often okay, though you must investigate
to be sure. Rice spring rolls should be GF.
* The following ingredients are usually only available in oriental
markets:
rice sticks (rice noodles)
pickled radish
tamarind sauce
fish sauce (Tiparos brand)
mung bean noodles (also called cellophane or jelly noodles)
Thai shrimp paste
straw mushrooms
lemon grass (usually used as flavoring and then discarded)
garlic chives
lime leaves
musman (sometimes spelled matsuman, massaman, etc.)
curry paste
Thai thick soy sauce (comes in jars, not bottles)
* It may seem that Thai recipes use a lot of unusual ingredients, but
once you buy the basics you can create many different dishes.
* There is an art involved in knowing when rice stick noodles or mung
bean noodles are cooked for optimum use. They should be flexible,
but not sticky or soggy.
* While on a recent trip, Kinga found that products which are GF in
the USA are not necessarily GF in Europe. For example, a Snickers
bar was certainly not GF in Europe. Kinga warns you to be extra
careful about ingredients and brands when you travel abroad.
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