coeliac

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coeliac

Postby johnfb » Sun May 18, 2008 11:22 am

I have a family member who is coeliac. I was wondering what I could use in place of rusk or breadcrumbs to make him some nice sausages.

Is rice or barley a go on this or does it change the texture of the sausage?
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Postby Spuddy » Sun May 18, 2008 12:25 pm

Cooked rice and rice flour are good as are oats. Not sure about barley though as a binder although it's a great ingredient for texture.
You could just use a good meat/fat mix. Most of the sausages I make are done without rusk or breadcrumbs. Normally the only bread I use is to force the last bit of meat through the mincer and most of that never makes the mix.
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Postby johnfb » Sun May 18, 2008 3:39 pm

How do I incorporate the cooked rice, do I mince it with the meat or mix it when the meat is minced???
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Postby Spuddy » Sun May 18, 2008 3:59 pm

there's a good paragraph on cooked rice here: http://forum.sausagemaking.org/viewtopi ... =2690#2690
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Postby johnfb » Sun May 18, 2008 4:13 pm

Cheers Spuddy
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barley

Postby rasher » Tue Aug 05, 2008 10:01 pm

my daughter has coeliac disease and and is not allowed barley. rice is fine and if you wanted to use breadcrumbs you can buy gluten free at sainsburys in their 'free from' range.
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oats

Postby rasher » Tue Aug 05, 2008 10:03 pm

have just read an earlier reply and oats are also not allowed!
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Postby wheels » Sun Apr 05, 2009 1:06 pm

I believe that there is are oats on the market that are meant to be OK see:

http://www.coeliac.org.uk/other/TextOnl ... FontSize=0

Phil
Last edited by wheels on Fri Jan 14, 2011 2:29 pm, edited 1 time in total.
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Postby clivmar » Sun Apr 05, 2009 2:47 pm

I just grind up Tesco porridge oats and find them OK. Give them a try in a small patty. I hope it helps.

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Postby welsh wizard » Mon Apr 06, 2009 8:35 am

You could use a gluten free sausage mix if necessary. I use a few different ones for some of my customers and they think they are the dogs dangy bits.

Cheers WW
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Postby wheels » Mon Apr 06, 2009 12:08 pm

Any idea of what the ingredients in those is WW?

Phil

added:

That's the gluten free mix - not the dangly bits! :lol:
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Postby vinner » Mon Apr 06, 2009 9:14 pm

Health food stores have various types of gluten free flours. I have also heard that quinoa, because it is a seed, is a good substitute, though you will have to grind it.
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Postby welsh wizard » Mon Apr 06, 2009 10:27 pm

Hi Wheels - I have looked on this sitd for gluten free mixes without much sucess so I gave www.scobiesdirect.com a try and they have a very good range of mixes . The most popular with my customers is the Cumberland.

Cheers WW
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Postby wheels » Mon Apr 06, 2009 11:11 pm

Thanks WW.
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Scobies

Postby m1cat » Sun Feb 26, 2012 8:14 pm

welsh wizard wrote:Hi Wheels - I have looked on this sitd for gluten free mixes without much sucess so I gave www.scobiesdirect.com a try and they have a very good range of mixes . The most popular with my customers is the Cumberland.

Cheers WW


Hi I bought some mixes from scobiesdirect as all my family are coeliac not tried them yet as I just got my sausage stuffer its says on the packet use 10% mix to meat but says nothing about adding water can you help me with that
Thank you
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