Are Strepsils Gluten Free?

Are Strepsils Gluten Free?

As we all do, we research to find out if a product is gluten free and only trust the legit websites, from the brand website themselves.

Well Guess Again!

I read on: http://www.strepsils.com.au/frequently_asked_questions.php :

"Are any of the Strepsils lozenges gluten free?"

The answer was:
"All Strepsils lozenges are gluten free"

After reading this, I went ahead and had one to fine I was violently sick after having just a few sucks on a lozenger.

On 7th January 2014 at 3:40pm, I rang Strepsils themselves and asked the question, are your Strepsils Original gluten free. The reply I got was no, they are not, only the Sugar free ones were.

So on 15th January I emailed them to find out the exact information seeing as there was a lot of conflicting information and to bring up the statement they posted on their website.

They replied to me today stating the following at 10:27am:

Dear Carah

Thankyou for your contact to us.

As you had been advised previously, the only Strepsils gluten free are the Sugar free branded packs.

Kind regards

Dan

Consumer Relations

So in conclusion, the only gluten free variety of Stepsils, are the sugar free branded packs.
Also remember, never trust websites to be 100% correct.

Always read the package and if they do not state Gluten Free, then give them a call!

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Apple Sponge

Apple Sponge Dessert

*Apologies, not the best picture. This needed a bit more browning on the top.

Serves:          2
Prep Time:    25 minutes
Cooking:      20-30 minutes

Ingredients

1. 4 cooking apples, peeled and sliced
2. 100g sugar
3. 1 tablespoon Nutelex Original
4. 1 large egg
5. 60g fine caster sugar
6. 100g bread and pastry flour (below for flour mixture)
7. 1 teaspoon gluten-free baking powder

Bread and Pastry Flour

1. 100g besan flour
2. 100g  potato flour
3. 50g fine rice flour
4. 50g arrowroot

Method

1. Preheat the oven to 180C.
2. Cook the apples with the sugar and 1/4 cup of cold water until soft in a pan.
3. Place the cooked apples into an small ovenproof dish.
4. Place the Nutelex in 1/4 cup of hot water to melt.
5. Beat egg and caster sugar together until thick and creamy.
6. Blend flour and baking powder into the creamy egg mixture.
7. Add cooled water and butter mixture to the bowl and stir to form a light batter.
8. Pour the batter onto the apple and bake in the oven for 20-30 minutes or until the batter is firm.

Notes:

• The batter should be thin enough to pour easily onto the apple.
• Instead of apples, you could use different berries in place for the apple.
• The does not rise very much. 

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About Coeliac Disease

About Coeliac Disease

Coeliac Disease is pronounced as seel-ee-ak. Coeliac Disease is an immune disease caused by a protein in wheat which is called gluten. It is also found in rye, barley and oats.

People who develop coeliac disease are born with a genetic predisposition. HLA DQ2 and HLA DQ8 are genes associated with this disease, you can either have one or both present. Coeliac disease can be triggered at any stage of life.

When eating gluten this causes inflammation and damage to the intestine (small bowel). The longer left undiagnosed, more symptoms and health problems develop.

There is no cure, but there is treatment which involves lifelong and strict avoidance of gluten. Being on a strict diet allows healing of the bowels and better health.

People with Coeliac Disease often suffer from nutrient deficiencies also resulting in problems that affect the bones, joints, skin and organs such as the brain and liver. This is due to the lining of the small bowel which is covered with villi aiding the digestion and nutrient of food. 

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Cooking

Cooking Gluten Free

When cooking with other flours not contain gluten, be prepared to experiment and accept that a few of your attempts may be unsuccessful. It is not always curtain that just substituting other flour in place of wheat flour will work like a normal recipe.

With most recipes you need to add an extra egg, this will help and act as a binding agent.

Replacement of Gluten

Using xanthan gum (personally recommended), guar gum powders, psyllium husk and gelatine can replace the role of gluten. There is a general proportions for using xanthan or guar gum.
They are the following:

• 1/2 teaspoon for a family-sized cake
• 1 tablespoon for bread

Flour Mixes

These days you can buy plain and self raising flour from the supermarket which I use and recommend for most recipes. It works just as good as the gluten based flour.

These days there are many gluten free flour substitutes available or ready-made gluten-free flour mixes, pastry and baking powders.

Here are a few recipe mix ideas from the Better Health Channel that I recommend:

Plain Flour

• 6 cups rice flour
• 2 cups potato starch
• 1 cup gluten free cornflour

Baking Powder

• 1/4 cup bicarbonate soda
• 1/2 cup cream of tartar

Sweet Pastry

• 60g maize cornflour
• 3/4 cup milk powder (or if dairy free substitute with coconut powder)
• 1 1/2 cups coconut desiccated
• 120g melted butter

Cakes and Bread Mix

• 400g millet flour
• 300g sweet rice flour
• 300g potato starch 

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Quinoa

Quinoa Facts

It is a gluten free, high protein, high fiber, and low-GI grain with a good balance of all 8 essential amino acids.

There are so many forms quinoa now comes in. People like to pronounce quinoa in two different ways; either keen-wah or kinwa.

Nutritional Value

It is not only great for coeliacs but vegetarians as well. It has a great source of protein, iron and fiber, along with it being beneficial for keeping blood sugar levels stable.

Varieties

1. Flakes. You can get rolled quinoa flakes which is great for breakfast.
2. Colours. A rang of colours; white (most common), red and black.
3. Flour. A good substitute for gluten flours.

Taste and Texture

It is actually a seed but looks like a grain. It has a slightly nutty texture and has a lovely fluffy consistency.

Preparing Quinoa

You need to rinse the grain well first before cooking which washes off its bitter coating. Bring 2 cups of water to boil and add 1 cup of quinoa.  Reduce to low heat, then cook covered for 10-15 minutes, or until tender but still slightly crunchy.

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Flours

Flours 

These days we have many gluten free flour alternatives to wheat four. However, recipes made with wheat free alternatives are always different as the gluten helps bind and strengthen the dough.

Below is a list of alternatives and their uses.

Note: Always check back of the package if it is gluten-free, sometimes these products are preprocessed on equipment containing wheat.

Quinoa Flour

Quinoa Flour is related to the spinach family and is pronounced "keen-wah.
This flour works well is bread recipes due to its high protein content. This helps to provide structure, shape and rise.

Uses:

1. Baking in cakes and pastries.
2. Puffed quinoa is an alternative to couscous or oats.

Buckwheat Flour

Buckwheat Flour is related to rhubarb. It has a strong nutty taste. It is not a flour you use on its own in a recipe. The best blends are adding rice flour or cornflour to reduce the nutty taste.

Uses:

1. Perfect for savoury pastry
2. Muffins
3. Banana bread

Rice Flour

Rice Flour is finer than white rice flour with a more delicate texture in cooking. It is made from a long grain rice in China where as in Japan rice flour is milled from Japonica or Calrose short-grain rice. This makes it a good substitute for wheat flour.

Uses:

1. Thickening Agent
2. Noodles
3. Pastry
4. Sponge Cakes
5. Breads

White Rice Flour

It is made from polished white rice making it quite bland.

Uses:

1. Shortcrust
2. Recipes that require light texture
1. Pastry
2. Shortbread
3. Cakes

Brown Rice Flour

It is milled from unpolished brown rice containing the bran, giving it a high fiber content.

Uses:

1. Potato gnocchi 
2. Gives an earthy flavour

Tapioca Flour

Made from the root of the cassava plant. Adds a chewiness and is a good thickener.

Uses:

1. Casseroles
2. Bind Patties

Arrowroot Flour

Arrowroot is a fine powder which becomes clear when cooking and is tasteless. It can be an expensive ingredient but the substituent being less expensive is Tapioca Flour. 

Uses:

1. Thickener (Thickening clear sauces)

Potato Starch

Potato Starch is also known as potato flour. It has a light potato flavour, but in the finished product it is undetectable.

Uses:

1. Sponges
2. Shortbread
3. Casseroles 
4. Soups
5. Stews for thickening

Soya flour

A high protein flour with a nutty taste. It is a successful alternative when combined with other flours.

Uses:

1. Egg-free pastries
2. Cakes

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Seeking Help

Where To Seek Help?

It is not easy to detect Coeliac Disease. Many times it is left undetected or misdiagnosed.

Here are a few places where to get professional help.

1. Doctors
2. Gastroenterologist 
3. Dietitians Association of Australia
4. Coeliac Australia

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