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Editorial Dear readers,

F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U

2 Editorial 3 From Slovenia To Dublin 3 Coeliac UK 4 Gluten-Free Fest 4 Strait Of Messina 5 Coeliac Symposum 8 My Story 8 Millionaire’s Shortbread 9 La Reine Margot 9 German News 10 Being Positive 11 Almond Cake 11 Secret Of Raw

M asthead On the cover: Bellis perennis Production Coordinator: Mirjam Eiswirth, Emilia Serlachius Designer: Marvin Müller Beat the Wheat published quarterly by the Coeliac Youth of Europe Check for updates.


Summer is coming, and this issue of Beat the Wheat has restaurant and travel tips from Prague, Italy, France and the UK – so many places to go to, so much delicious food to taste! We hope you enjoy the impressions from all over Europe, and of course the recipes and personal stories other coeliacs have shared with us.

Mark your diaries

If you haven’t made travel plans yet, there is the Gluten-Free Fest in Perugia at the end of May, the gluten-free Expo in Prague at the end of June, and of course the Expo 2015 in Italy from May to October of this year. You can read more about this on the next pages. Also, mark your diaries: the gluten-free international summercamp for young coeliacs aged 18-30 will take place in Cyprus in 2016! One week in July/August full of gluten-free food and fun awaits.

Almost 3 years of Beat the Wheat

Beat the Wheat has now existed for almost three years and the issues have evolved and developed over time. We always want to improve and offer you more interesting and more exciting news from all over Europe. If you have any suggestions and contributions, do let us know – we are always looking for new authors, photographers, and creative minds! We hope you enjoy this new issue of Beat the Wheat and are looking forward to your comments, ideas, contributions and feedback – you can email us at or just start a discussion in the CYE facebook group. Your editorial team, Mirjam, Emilia and Marvin


Hello gluten-free world!

Annual Project: Cookbook

In the last issue, we told you about our new project: putting together a gluten-free cookbook with recipes from all over Europe. We are collecting all the recipes and pictures now, and they are mouth-watering! Stay posted so that you can start cooking as soon as we have published the cookbook. There will be typical dishes not only from European countries like Spain, Germany, or Sweden, but also from Tunisia and from other amazing places.

The next project could be yours! As we are halfway through one CYE-year, we are already looking for a new annual project in order

Your Youth Committee 2014-16 Camilla Dirdal Juanky García Sánchez Mirjam Eiswirth

Coeliac UK Youth group was formed in 2013. The first AGM was held on the 6th of December 2014 at the University of Leicester. The venue was chosen as it is the only University in the UK that has received accreditation from Coeliac UK for its commitment to the provision of gluten-free products. It was the first University to receive this accord, so it only seemed suitable that we hold our AGM there. During the day the attendees had the opportunity to hear about the successful year that the group had with a series of informal talks from the committee. These included Youth Group formation, Raising the awareness of the group, Fundraising, Coeliac Youth of Europe, Free From at the University of Leicester and most importantly, Our vision for the future. After an amazing gluten free lunch, a new committee was proposed and a new name was agreed- Coeliac UK 18-30. All members of the committee are enthusiastic about raising the profile of the group and we are determined to build on the experiences gained from our first year. The aim of the group is to provide a supportive and fun network for Coeliacs. During the year there will be a city break as well as lots of local meet-ups which will allow for the networking of Coeliacs.


The CYE Youth Committee just held its second meeting in Barcelona at the last weekend in March, taking advantage of the gluten-free Expo taking place there. We met the Spanish Youth board from FACE Joven and enjoyed the great variety of gluten-free food in Barcelona and at the Expo (if you want to go to Barcelona, you won’t have to worry about finding gluten-free food, it seems to be everywhere). Of course we were not only there to eat, we also worked on our CYE projects and started planning the next annual conference, which will take place in Dublin on the second weekend of September.

to plan our workshops at the conference. Now we are collecting ideas for a new project that is doable within one year and based on voluntary work alone – the delegates submit suggestions for their country, then we will have a vote between them (because the delegates are also the ones responsible for implementing the project in their countries). If you have any ideas for new CYE-projects, send an email to your country’s delegate (and if you don’t know who that is, drop us a line at cye.board@gmail. com with your suggestion and where you are from) – they will collect all the ideas form their country and forward them to us. Until then, we will be working on the cookbook to make it an amazing resource of gluten-free specialties and menues from all over Europe! All best


From Slovenia To Dublin Coeliac UK




Coeliac UK G luten -F ree F est The committee:

“Gluten-Free Fest” in Perugia from May 29 to June 2, 2015

F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U

The Gluten-Free Fest offers something for everyone: there will be food stalls, free labs, debates and medical information on coeliac disease and gluten-free living, sports Olympics, and time to relax Dear Coeliacs, and just enjoy delicious gluten-free You might have food. seen it on the website of the Italian Coeliac Asso- If you’re planning to travel to Italy, there is always the Expo 2015 to L-R: David, Elspeth, Alex, Laura, Ve- ciation AIC: at the end of May/bego to ( ronica, Féaron, Harriet, Clara, Beks ginning of June there will be a big en/index.html). At AIC’s website “Gluten-Free Fest” in Perugia. & Nicola. AIC is involved in the organisation you can find all venues that have been trained and are being monand hosts the event. You can find • Group Organiser more information on the festival’s itored by AIC so that you can be Féaron Cassidy sure you’ll get amazing gluten-free website • Members’ Secretary food. Why not go to Italy with Impressions from the last years, Clara Danielsen and the program for this year will some coeliac friends? • Communications Lead Your editors be uploaded there. Beks Russell & Nicola Agius • University Ambassador Laura Brooker, David Cavell and Alex Clarke • Events Coordinator Elspeth Lewis Nothing is impossible – Getting the diagnosis can be • Fundraising Coordinator Francesco swimming the a challenge Harriet Easter The challenge was meant to be a strait of Messina • Coeliac Youth Link Francesco Valitutti, our CYE friend metaphor of how difficult it can be Veronica O’Donnell to get a correct diagnosis: the conand Italian Coeliac Society (AIC) stantly changing and tumultuous member, has crossed the strait of Email address: Messina on the 5th of September streams are similar to the tic process that many coeliacs have 2014. He swam the distance of 4.2km in only 57min and 13sec – a to face, lasting up to six years in Follow us on twitter: remarkable time for a non-profes- some cases. CoeliacUKYG Francesco’s achievement demonsional swimmer. AIC, particularly the regional asso- strates that, once diagnosed, CD is Or on Facebook: ciations of Sicily and Calabria, sup- not an obstacle at all for everyday Coeliac UK Youth Group ported the event. The goal was to life and sport challenges. He had raise awareness on early diagnosis previously swum a lot around his hometown (together with a friend for coeliac disease (CD). he created a project to promote

Strait Of Messina




Strait Of Messina la san Giovanni that also provided some logistical services. On his arrival, Francesco released TV and radio interviews on CD and Passion, his water dare. Planning and Preparation You see: A coeliFor me it is also important to unac’s determinaderline another feature, another metaphor in his swimming: every- tion to suceed one can succeed very well as long is stronger than as there is passion, careful prepara- Scylla and Chation, planning and efforts in every rybdis, the monsters of Greek mythology, which threatened activity. sailors crossing the Messina We all saw Francesco’s great joy strait. when he finally touched the shore; he lifted his arms up and screamed, and this was an emotion Thank you Francesco, thank you AIC! that involved everyone present that day on the beach, including Chiara Fabio, authorities from the province of Reggio Calabria and the city of Vil- volunteer Aic Sicilia


the Salerno coast in his region, read more here. The Messina strait was still a big challenge because of strong streams and eddies typical of the area.

Coeliac Symposum

All parts promise to be very interesting and full of updates and usefull information about coeliac disease. Important dates and information about speakers, topics, registration and fees can be found on the event's website. Save the date and register in adThe event will take place in 21-24. ICDS in Prague vance - early bid registrations end June 2015 and is divided into three on 30th April. from June 21-24, 2015 Forums – the Scientific Forum, the Patient's Forum and the Clinical Hope to see you all in Prague! Prague is hosting the 16th InternaForum. Tereza Laskova tional Coeliac Disease Symposium.


W Having been in and out of hospital over the last few years and again, very recently, I have to admit I was feeling rather low. My mum, as usual, suggested I did some baking because it always cheers me (and my mum and sister!) up!! I realised as I was doing this, this is what I love doing and I would love to open my own gluten free bakery one day. I decided to put some of my recipes onto some gluten free pages on Facebook and got an enormously positive response. I was so privileged to be able to help others and cheer other people up as well. Believe me: when you are diagnosed, it is very diffi-

F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U


My Story cult to know what to do, but before long, with some practice, everything gets better and rice flour and xanthan gum become your new best friends. Somebody suggested I make a gluten free page with all my recipes and pictures on and within a few hours, I had 115 likes! The questions, likes and comments carried on and I was so surprised, but really excited at the same time. I wanted to make this page to tell people about the fun and positive side of being coeliac because there is so much more experimenting and baking you can do! My food has become much more diverse and

interesting ever since my diagnosis - my meals are better now than they were before! Since eating out is still difficult sometimes, it shows how important it is to develop your own cooking/baking skills so coeliacs can still enjoy exciting meals as well. I hope to keep building my page and recipes and spread the POSITIVE and FUN aspect of being Coeliac. Natalie - my Facebook - Page

M illionaire’s Shortbread

You will need

To Do:

250g digestive biscuits

1. Ground the biscuits. 2. Melt butter and add the grounded biscuits 3. Spread on a platter/oven rack and chill in the fridge for 20 minutes. 4. Pour caramel in a bowl and mix until it’s liquidy, then spread on the butter-biscuit mass. 5. Chill the caramel until set. 6. Melt chocolate in microwave (about 1:30 minutes) 7. Pour over caramel and spread even with a spatula. 8. Sprinkle with chocolate buttons and chill again. 9. Cut into scares when set but not too hard so that the chocolate doesn’t crack.

90g butter One tin (400g) carnation caramel 200g chocolate Chocolate buttons

Enjoy :)



thing about our diet – all the dishes are guaranteed to be gluten-free. You could enjoy cheesecake, carrotte cake, tartes, or quiche of all kinds. I would totally recommend this place to any young coeliac travelling to Toulouse. The adresse is : 13 rue peyrolières 31000 Toulouse Jérôme Perez

German News Open doors: a day full of gluten-free food and information On the 7th of March the headquarters of the German Coeliac Society in Stuttgart opened their doors for the day. The personnel prepared a full and diverse program. Next to an info stall with information on the society’s projects and on both full-time and voluntary work was the main food-area: fresh gluten-free waffles, cake, cookies, savoury cupcakes and bread, and of course tea, coffee and cold drinks were for sale. They also showed film footage with information about coeliac disease. People could not only talk to the full-time personnel, but also to the volunteers, like us, the German youth board.

We answered a lot of questions in just a few hours. In the next room, the kids had the possibility to decorate their own muffins and cake pops – one of their (and our) favourite activities of the day. There was also a “shopping simulation”: a table full of products you can buy in the supermarket and the kids could go around with a shopping list and find the things that are gluten-free and eliminate those that are not. OF course, there was always either an employee or a volunteer to help them if they had questions.


I have been coeliac for four years in a town and a country where bread rules. You should also know that gluten-free is not very popular in France – your best shot would be Paris. So I am constantly on the lookout for good eating out options and stumbled upon the facebook page “La Reine Margot”. This is a lovely tearoom in the heart of the city. You don’t have to worry about a thing, because the owner is coeliac herself and know every-


La Reine Margot

For this weekend we also invited the new youth group leaders of our ZOELI project – we are working towards establishing local youth groups that meet on a regular basis. It gave them the opportunity to get to know each other and us, to exchange ideas and to learn more about our German Coeliac Society – a very successful weekend, as their feedback showed us. The ZOELI project is finally taking off and the first groups have started meeting. If you want to know more, check out or contact our CYE delegate Hannah Dreßen ( Also you can watch out for us on Facebook. Your German Youth Board




The Importance Of Being Positive

F O R M O R E I N F O A B O U T C Y E V I S I T: W W W. C Y E W E B . E U

“Can-do” Recipes

As a child, you could say I was a happy kid. I loved to read, play, and sing. But at the age of 6, I began to feel fatigued and nauseous every day. Dark coloring began to appear under my eyes, and I had a hard time physically exerting myself. My parents took me to the doctor, and we went from doctor to doctor, wondering if I'd ever get diagnosed with anything! Finally, after an endoscopy, the answer became clear- I had Celiac Disease. Of course, back then there was no labeling law, so my parents had to call every company to see if the products were gluten-free.


About a year and a half ago, I realized how much negativity there was on the Internet about the gluten-free diet. It saddened me to think that people weren't enjoying their food because they felt it was a curse. That's when I decided to start my blog, spreading tips and recipes. I focus on easy recipes, since I'm a high school student and don't have very much time on my hands due to school. I want to share my can-do attitude with everyone who is on the diet, and I will continue to do so for the rest of my life! You can find me One thing my parents taught me on Facebook to stay updated with was the importance of keeping a positive outlook on the diet-some- my posts: thing I emphasize to this day. Glu- eatwithoutgluten ten-free does not mean taste-free, When I’m not busy with school and so it hasn't deterred me from eat- my blog, I really enjoy writing and composing songs, so I also created ing so many delicious foods. an artist page on facebook: Check out my gluten-free recipes and my music :) Sema Dibooglu, gluten-free blogger www.eatwithoutgluten.

Ingredients for the Frosting 5 egg yolks 2/3 cup white sugar 2/3 cup softened butter 1/2 cup heavy cream

Secret of Raw – amazing coeliacfriendly restaurant in Prague

The vegan and “raw-food” restaurant called Secret of Raw is a heaven for coeliacs. Ingredients for the Cake Every dish on the menu with one or two ex5 egg whites ceptions is naturally gluten-free. Dishes are 1 2/3 cup confectioners’ sugar made of vegetables, fruits, seeds and nuts 2 cups almond flour and while “cooking”, the temperature never 1 teaspoon baking powder exceeds 42°C in order to keep all of the enzymes alive (this is why the food is “raw”) You can try burger, pizza, pasta, delicious cakes and a lot more. The staff is always ready to help if you are not familiar with this special kind of cuisine. The restaurant is located in Prague's city centre not far from The Venceslav Square. It is rather small but very cosy. If you come in a bigger group, especially during lunch time, make a reservation so you don't have to wait The Cake for a table. 1. Preheat the oven to 400 degrees F (200 degrees C) and Secret of Raw is one of my favourite rastaurants in grease your baking pan (I used a round 9 inch form). Prague and definitely a place you should check out 2. In a bowl, mix together the egg whites with an electric when you are there. mixer until they become firm. 3. In a different bowl, mix together the almond meal, con- Address: fectioners sugar, and the baking powder. Seifertova 13, 4. Fold the egg whites into the mixture. Praha 3 5. Pour your batter into your baking pan. Website 6. Bake for 30 minutes! Your cake should spring back when you put your finger on it. Tereza Laskova 7. Let it cool down (and sit down and enjoy the scent of an almond cake). Once cool down , add the frosting! Add some slivered almonds for garnish, and voila, you have traditional (and tasty) Norwegian almond cake. The best part of the recipe is that it is entirely gluten free! Enjoy - Sema -



1. Place a saucepan over low heat, and add the egg yolks and sugar, whisking them together. 2. Stir in the heavy cream until the mixture becomes really thick. (Bring the mixture to a near boil.) 3. Remove it from the heat and let it cool down to room temperature. I used an electric mixer to get rid of any lumps. 4. After it reaches room temperature, mix in the softened butter until you get rid of the lumps. 5. Set it in the fridge so it can get cold.

Secret Of Raw


The Frosting


Almond Cake

Beat the Wheat April 2015  

A new issue of Beat the Wheat is waiting for you - with news from all over Europe and delicious recipes you just have to try.

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