No more cakes for Del

Trip Start Nov 27, 2012
Trip End May 18, 2013

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Flag of Germany  , North Rhine-Westphalia,
Sunday, December 2, 2012

A bit of a change of pace for our blog entries this time. For those of you who do not know, one week prior to leaving on our trip Del was diagnosed as having Celiac Disease. This means a gluton free diet forever. It is more than a mere fad diet or an intolerance - it must become a way of life.

Of course, this would mean a change for anyone but for someone leaving on a trip it has meant a lot of planning and rethinking of old habits.The first thing we did (after meeting with doctors and a dietician ) was to hit the internet to educate ourselves in the art of reading labels, in order to find out what could now be included in our meals. High teas (one of Del's favourite pastimes) seems to be out now as does her other favourite- the yum cha!

However, with an increased awareness of celiacs, there is lots of information. One of the best things we have come across are some 'restaurant cards' which can be printed in lots of languages and given to waiters etc when dining out. We have these printed in German, French, Italian, Spanish and Maltese. So far, in Germany these are working for us - we have stayed at Holiday Inns and , when presented at breakfast they have gone out of their way to get gluton free bread and rolls.

As anyone who has been to Europe wouldl know, the bakeries here are absolutely magnificant. They are also out of the question for Del, so lots of willpower is essential. One of the positives is that chocolate is generally okay - yeah! So is the old European staple- Nutella - but not on a crepe or a waffle!

Seriously, the upside is that Del will feel heaps better and there is a growing awareness of it so more and more foodstuffs will be available in this form. Also, healing will take place without the need for medication  diet reforms should do it!

Steve wil still enjoy the warm apple strudel and stollen and that's okay (but even he is reading labels ) and overall it is all good! So when you see some photos of Del being 'naughty' with food it really is all for the camera!
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Kerrie on

Gluten Free Black Forest Cake
•2 1/8 cups gluten free flour mixture
2 cups white sugar
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons xanthum gum
3 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1 tablespoon gluten free vanilla
2 cans potted cherries (cherry pie filling)
3 cups whipping cream 1/3 cup icing sugar
Mix first 11 ingregients together. Beat until well blended. Pour batter into a greased and floured pan (gluten Free flour),
2.Let sit on counter top in pan for about 30 minutes.
3.Bake in preheated oven at temp of 325 degrees F. Cook until toothpick comes out clean.
4.Cool on wire rack for about 10 minutes, loosen edges then remove from pan and cool completely.
5.Combine whipping cream and icing sugar in a chilled medium bowl. Beat with electric mixer at high speed until stiff peaks form.
6.With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs, set aside. Reserve 1 1/2 cups frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each layer with pastry brush or hand. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second layer; repeat layers of frosting and cherry topping. Top with third layer. Frost side of cake. Pat reserved crumbs onto frosting on the side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Sandy W. on

Del I have this mental picture of you whipping up a Black Forest cake in the Swiss Mountains while yodelling Christmas carols! Must be the end of the year my mind is in over drive. We have the same problem with sodium and trying to work out the quantities can be time consuming in some countries. Can't wait to hear the next adventure.

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