Gluten Free food

#1 Jan 6th, 2009, 04:09
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  • Jodes is offline
#1
Hi
I suffer Coeliac Disease which means I get really sick if I ingest any Gluten in my diet. Has anyone got any info on gluten free places to eat in Chennai, Madurai, Trivandrum, Goa, Varkala or Kovolam?

Also, does anyone know if the main flour useed in chappatis dosa's etc are from wheat flour or rice flour?

#2 Jan 6th, 2009, 13:45
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#2
Quote:
Originally Posted by Jodes View Post Hi
I suffer Coeliac Disease which means I get really sick if I ingest any Gluten in my diet. Has anyone got any info on gluten free places to eat in Chennai, Madurai, Trivandrum, Goa, Varkala or Kovolam?

Also, does anyone know if the main flour useed in chappatis dosa's etc are from wheat flour or rice flour?

Dosa's - flour is Rice + Lentils
Chappatis - 90%+ of time wheat, though i have eaten Rice flur chappatis in maharasthra
#3 Jan 6th, 2009, 14:20
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#3
There is this excellent thread but I don't think it gets into gluten as such: http://www.indiamike.com/india/healt...-india-t27029/ .

It's been discussed before, so you could search around for it. Also, if you scroll to the bottom of this page, you'll find a listing of "similar threads." Opening any of those will give you a similar list at bottom, etc.

There was this woman who was concerned about it and managed:
Glutenfree and milkfree diet.
Around south India with 2 kids.,
you could look up other posts by her.
#4 Jan 6th, 2009, 14:47
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#4
Yes, Dosa and Idly are easily available Gluten free products in most of the resturants but take care to ensure that it is not Rawa Dosa or Rawa Idly as these contain Suji ( Semolina).
"Sabko meet hum apan kina, Hum sabna ke Sajan"
'I have befriended all, I am a friend of everyone'
#5 Jan 13th, 2009, 12:02
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#5
on your tour all restaurants have idly and dosa. so you dont have to worry about.
but never take the water outside.

Quote:
Originally Posted by Jodes View Post Hi
I suffer Coeliac Disease which means I get really sick if I ingest any Gluten in my diet. Has anyone got any info on gluten free places to eat in Chennai, Madurai, Trivandrum, Goa, Varkala or Kovolam?

Also, does anyone know if the main flour useed in chappatis dosa's etc are from wheat flour or rice flour?

#6 Jan 13th, 2009, 12:13
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#6
From What I've seen on menus and stuff, India has quite a few things readily available to eat for Gluteys.
There's also Uttapam, one of my favourite things in the world.

And there are even Chapatis made from buckwheat.
There is a grain grown down south called Ragi.The other name is Finger Millet
unknown in the west, it has the same properties as millet.
Not 100 percent sure about the gluten content, but maybe google can help.
If it is millet, I would assume it's safe to eat.
It's made into a thick drink, dosas, roti, flat bread etc.
It's good .
#7 Jan 13th, 2009, 12:22
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#7
In all of the South of India you will find it easier to find Coeliac-friendly food, rather than in Northern India where wheat is part of the staple diet. If you stick with the traditional Keralan food or the local Tamil food then as has already been said you will be eating rice products or rice flour products. You might want to be vigilant if eating in "Western" places where cakes, pancakes, and such like, would probably be made from regular (wheat)flour.
#8 Jan 13th, 2009, 14:17
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#8
eat idlis with cocunut chutney and curd rice with nothing!!!!!!!(yes its soo good you can take it without anything.but mostly boiled vegetables will not cause any problem and you can take them with curd).insipid. but it will keep you away from coelic diseases.avoid sambar(a south indian gravy).
#9 Jan 13th, 2009, 16:16
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#9
Best to stick to rice based foods and millet. Ragi is what we in the hills call mandua and it is gluten free. A friend is allergic to gluten but feasts on mandua with no problem what so ever.
#10 Jan 13th, 2009, 17:16
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#10
i grew Ragi at the ashram.
We used to have "ragi malt" every morning.
A thick drink made of ragi, jaggery and malt.
Incredibly satisfying, I haven't seen it anywhere else.
#11 Jan 13th, 2009, 23:19
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#11
Quote:
Originally Posted by palerider View Post i grew Ragi at the ashram.
We used to have "ragi malt" every morning.
A thick drink made of ragi, jaggery and malt.
Incredibly satisfying, I haven't seen it anywhere else.
Ummm that sounds like a great drink. Care to share the recipe?
#12 Jan 14th, 2009, 00:06
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#12
I actually acquired a wheat allergy from living in South India for a year and eating mainly South Indian cuisine. I suspect you'll manage more easily than you would in a Western country. Good luck.
#13 Jan 14th, 2009, 15:23
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#13
Thanks everyone. I will update you all on my culenry experience in april
#14 Jan 14th, 2009, 16:49
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#14
Quote:
Originally Posted by livinhimalayas View Post Ummm that sounds like a great drink. Care to share the recipe?
Sure. It was ground ragi, malt extract, a sprinkle of black pepper and jaggery to taste. Water added, and a little milk if you want. I prefer it without.
It's just slowly simmered for about 12-15 minutes, and poured into the cup.
The ashram stuff was made in Industrial proportions, but you could do a day's work in the field, and not eat again until evening meal at 5pm.

I ended up really liking it.
#15 Jan 14th, 2009, 21:29
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#15
Thanks for hte recipe, will try it out and then get back to you

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