If you’ve got any Apple and Strawberry flavour Pasta Basta sweeties from Haribo, please don’t eat them – they are incorrectly labelled, and contain gluten and wheat.
My children like Haribo, but I don’t think I’ve ever seen any Pasta Basta ones. I don’t know if you can get these in the States, but they are small gummy sweets, usually in odd and horrible shapes that appeal to children – very popular.
Allergy alert came through last night from the Food Standards Agency. For more information, visit the FSA site.
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I’ve written a book summarising what we’ve learnt over 20 years of dealing with the gluten free diet, and it might be just what you’re looking for. It packs the lessons we’ve learned into what I hope is a helpful and straightforward guidebook. It’s available on Amazon, as a paperback or for your Kindle… |
I’ve just found your blog and just wanted to let you know how wonderful it is!
I was diagnosed with coeliac disease 2.5 years ago aged 29 and am constantly astonished to find how ignorant people are about the disease and of other food allergies/intolerances.
I was saddened to read your post about the wedding. I travelled 200 miles to a wedding a while ago and was told to bring my own food as the chef refused to cater for me. He eventually agreed to a starter and a dessert if I brought the main course. My starter – an unripe melon, obviously bought that morning and just cut in half. I couldn’t even get a knife, let alone a spoon through it! The dessert – a slice of pineapple! No cream or other fruit with it, just one slice of pineapple. I sat there fuming while other guests tucked into apple pie and pfiteroles.
Thank you for such a great and informative site. I shall certainly be stopping by regularly. :-)
Hi Emma, and thanks for the compliments!
I’m annoyed on your behalf about that chef. I think there should be more education in catering colleges about the dietary needs that some people have. After all, it isn’t really that difficult to cook gluten free. Even if he didn’t want to cook gluten free for everyone, producing one gluten free meal (and decent starters/puddings) wouldn’t be that hard. Especially these days, when the availability of ready made treats such as gluten free profiteroles is so much better …