Eat Water’s Slim Pasta gets highly commended in Free From Awards

 

The range of gluten free foods available on the market has improved  no end.  No doubt events like the Free From Awards really help to push forward product innovation and highlight what an ever expanding market it is.  It’s an area no right thinking supermarket or food outlet would ignore.

So I was quite intrigued when I was sent a sample of the Eat Water Slim range which includes Slim Pasta, Rice and Noodles.  It boasts Gluten Free, Sugar Free and Fat Free with a calorie count of only 7.7 per 100gm serving. Quite a claim I thought.  I was also intrigued by the fact that it’s made from something called Moyu (otherwise known as Konjac) which has been consumed in Asia for many centuries where it is known for its’ health benefits.

 

 

The accompanying press release for Eat Water’s Slim Pasta says “Moyu can help increase insulin in the blood and lower blood sugar levels, making it ideal for Diabetics. In addition, studies also show it can help lower LDL cholesterol.”   The press release also claims that Slim Pasta “expands in your stomach, which leaves you feeling full and satisfied for up to four hours” 

Now the last bit concerned me but I am naturally a suspicious type ( ) but I was reassured by the PR agency that Slim Pasta is the first ever low calorie gluten free pasta to be listed in the Approved Foods Database.  It has also been approved by the European commission and the EFSA as a food suitable for weight loss.  Also the fact that it is stocked by Holland and Barrett means it has been approved by the HFMA (Health Food Manufacturers Association).

Having learnt all that I felt rather relieved, and now that Eat Water’s Slim range has been given a high commended award in the Grocery Ambient Category in this year’s Free From Awards backs that all up.

 

 

 

Now, how easy was it to cook and what did it taste like?!

It was very easy to make as you just had to pour the water away that was in the packet and then re-heat either for a few minutes in a microwave or in a pan on a cooker.  Perfect for a speedy meal I thought!

The result is very white thin spaghetti.  However it has quite a strong taste which is more akin to noodles than pasta.  It wasn’t totally unpleasant but definitely had a vegetable type aroma which for me would be more suitable to stir fries associated with noodles rather than a pasta sauce.  However, I would probably buy the noodle and rice packets to keep in the cupboard for a handy snack type food.

The Slim range costs £2.55 and says it contains 1-2 servings (was 1 for me but maybe I am greedy!) and is available from Holland & Barrett and independent Health Food Stores. 

Do you agree with me?  Have you tried Eat Water’s Slim Pasta or eaten Moyu in another form?  What was your verdict?

 

 

 

Please note that this post is my opinion only and reflects my experience of trying the product and the accompanying information, it does not in any way substantiate or otherwise claims made by Eat Water.  Following a comment by a reader (see read more) Eat Water have provided the following additional information on their products:-

“We do not make a ‘cholesterol reduction’ claim on our website or food label as the claim has not been permitted by EFSA for the health claims regulation. However, we do state ‘suitable for diabetics’. ‘Cholesterol reduction’ is a health claim because you are stating there will be a biological change or health benefit by consuming the food. Using ‘suitable for diabetics’ is not stating a health claim or biological or even physiological change. The link you have sent across states that reduction in glucose levels or any other diabetes related health claim for that matter was not approved by EFSA. We are aware of this hence we do not state any health claims in relation to diabetes, i.e. our food will lower your glucose level. We state ‘suitable for diabetics’ as we do ‘suitable for coeliacs’ (as with ‘suitable for coeliacs’, we are not stating your gluten-levels will reduce etc). The food is suitable for coeliacs because there is no gluten in the food. The food is also suitable for diabetics because there is no carbohydrates or sugar in the food. ‘Suitable for weight loss’ is a health claim because of the word ‘weight’ and ‘loss’, it stating a physiological change or a benefit for the health. Our food labelling has been reviewed by the Health Foods Manufacturing Association (www.hfma.co.uk).

 

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Gluten-free pizza menu available from 30 April

 

Tomorrow, Tuesday 30 April 2013 will be a momentous day for anyone who’s been yearning for a gluten- free pizza or just wants to eat out with friends and family without feeling nervous/disappointed about their meal.  Yes, that familiar sign on most high streets, Pizza Express, is launching it’s own gluten-free range encompassing starters, mains, deserts and even the kid’s menu.

I can already boast that I have tried one and let me tell you folks …. it tasted like a pizza base, it was good! You see, last week Pizza Express invited little ole Gluten Free and Gorgeous to their Holborn restaurant in London, where I and a select ( ) group of gluten-free bloggers were treated to their new gluten-free menu and not only that our comments and suggestions were listened to as well. Now isn’t that just grand?!

 

The bases are bought in from a company called Molias who are the second largest gluten-free bakery in Europe. It’s a classic 11″ thin crust with a slightly doughy texture making it taste more like a  ”real” pizza.  I know it’s very personal but I preferred it to ASK’s gluten-free pizza which although absolutely fine is more like a biscuit base as it’s extremely thin and crunchy.  You can choose a topping from all but four of the usual Pizza Express toppings AND you won’t be charged any extra for the base.  They are also doing a 7″ Piccolo pizza for children which will make a lot of children and adults very happy indeed!

All of us food bloggers were left under no illusion as to how hard the company had worked to ensure the processes for delivering gluten free food to your table were considered in great detail.  From the moment a gluten-free option is ordered to the second it arrives in front of you a intricate system springs into action to ensure no contamination takes place.  I was very re-assured by the fact that they have introduced gluten-free flour across the whole chain so there is no risk of cross-contamination.  Separate ladles and clean pizza peels (the large spade like utensils used to take the pizzas out of the oven) are used, and separate pizza screens (the round frames that the pizzas are stretched onto) employed for the gluten-free pizzas.  The equipment is also stored separately to those used for the other pizzas. On top of that, the waiters have received the same training as the chefs so you can be assured that your food is being prepared and delivered in the safest way possible.  This is real progress in the field of educating people exactly what gluten is.

At the event much emphasis was placed on the fact that Pizza Express want Coeliacs and those with gluten intolerance to feel “safe” and “secure” eating a gluten-free pizza in one of their restaurants.  I was re-assured by the fact that they have introduced gluten-free flour across the whole chain so there is no risk of cross-contamination.  The gluten-free items on the menu are currently labelled NGCI – (non gluten containing ingredients) as opposed to Gluten Free because the menus were printed before the introduction of gluten free only flour into the restaurants. They have even printed separate gluten-free leaflets for the tables providing information how the food is prepared.

Just to wet you appetite,  this is what we were treated to … and I must say was a lot more than I’d expected…

* A new starter of Risotto d’Oro which contains roasted butternut squash, garlic oil, gorgonzola and was just delicious!

* We chose a topping for out gluten-free base.  I opted for an Etna which was quite a bit hotter than I remember in my gluten eating days, but I enjoyed it all the same.  I would give it 9/10 for gluten-free normability.

 

 

 

 

 

 

 

 

 

 

 

 

 

This was followed by desert of a gluten-free brownie which our hosts had been very excited about us trying.  As promised it had that lovely crunchy top and slight gooey centre.  It’s served with a coffee but is the only gluten-free desert option on the menu.  As good as it tasted, I know it’s pretty easy to make gluten-free brownies because I bake them myself.  So I added my two pennies worth and suggested another option would be much appreciated.

 

 

 

 

 

 

 

 

 

 

 

 

Whilst I was in the giving mood I also suggested that there should be more options on the children’s menu for desert.  After all the ice cream itself is gluten-free but because it’s served in a cone is not labelled as such, so why not indicate this as an option without the cone and pre-contamination of course.

All the Pizza Express representatives were very receptive to any suggestions and indeed one little girl name Rebecca Gardner of Guildford had a big say in Pizza Express even developing a gluten-free menu.  Her Dad knows the Marketing Manager, Emma so he and Rebecca hassled   lobbied her to do something about it.  That personal touch along with a 40% spike in enquiries for gluten free options between September and January this year helped propel tomorrow’s launch.

I nearly forgot they have even sourced a gluten-free pilsner too from Greens which certainly got the thumbs from me in a previous product test.

A big thank you also has to go to Ann Maloney at Coeliac UK who worked closely with Pizza Express to ensure that Coeliacs would be comfortable eating at the restaurant.

If you have questions for the guys at Pizza Express you can contact them through their Facebook page or send a tweet to Paul @PizzaExpress.  Voice your thoughts, they really want to know.

Wow isn’t the world of gluten free eating out changing?  Don’t forget to drop me a line to tell me what you think of the pizza base too either here on the GF&G Facebook page.  Look forward to hearing your reviews!

 

 

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Are these the first gluten free wraps?

Development Dave at the Newburn Bakehouse has been busy working on some new wheat and gluten free products.  The latest one to emerge from the bakery is a white gluten free wrap.

 

I was rather excited to receive a sample one in the post this week and took all of about …… 5 minutes to try it out for my lunch.

 

So I popped it in the microwave to warm it up a bit and was really impressed.  It was very similar in both taste and texture to a square glutened wrap, which my gluten eating husband tells me are always more dry than round wraps.  Is it the shape that does this?!   The Newburn Bakehouse gluten free wrap is also a little dry but that’s my only criticism, other than that it was a dead ringer for a regular wrap. I would definitely buy it as it made a great alternative to bread for lunch. was tasty with a good consistency.

I’ve been sworn to secrecy until today so couldn’t breath a word until today!   The wraps are available from this Monday 18 March at Tesco’s so I hope you have one near you?  However, they are on limited edition.  The Newburn Bakehouse PR team say this is to give consumers the chance to decide whether it stays or not.  So, if you try and you like it you can join the “save our wrap” campaign by heading over to the Newburn Bakehouse Facebook page and liking the special “save our wrap” App.  If you’re on Twitter you can also pledge your vote via #saveourwraps. The campaign starts Monday so this is a heads up!

Dave in the development bakery says the wraps have been his biggest challenge so far, “Trying to formulate a wrap recipe that meant the product could still be wrapped and folded after 7 days was really difficult – but I’m confident we’ve got a product that you’re going to love!”

The wraps come in a resealable packet of 3 and cost £2.99

So what will your vote be?

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 Warburton’s re-brand their wheat and gluten free range

As mentioned in a previous post I was recently the lucky recipient of a generous box of the re-branded Warburton’s, Newburn Bakehouse gluten and wheat free goodies.  They were sent to me by Warburton’s to give my esteemed opinion on, well someone has to do it!

I can report that every item has been well and truly tasted and tested.  Some of the range was even frozen to see how it fared when defrosted. I’ve been disappointed with Warburton’s gluten free bread in the past because it fell apart once defrosted often making most of the loaf useable only for breadcrumbs.   When you’re the only one in the house with a food intolerance being able to freeze products and use them as you need them is essential.  Especially when they are SO expensive!

First up on the tasting table were the very cutely presented gluten and wheat free muffins.  Just perfect for a picnic don’t you think?

 

 

 

 

 

 

 

 

 

 

 

 

I can report that these muffins were absolutely delicious, you’d never know they were gluten free. My personal favourite was the lemon and poppy seed muffin.  I have to admit that these didn’t hang around for long enough to make it into the freezer!

The tea cakes and fruit loaf however, did make it into the freezer and reconstituted themselves well.  The tea cakes tasted as good as shop bought tea cakes generally do.  The tea loaf however was a big hit with all the family including Mr GF&G who tried to snaffle a slice at breakfast whilst I wasn’t watching. He enjoyed it but declared it needed more cinnamon.  As you can see  in the picture below the fruit loaf broke apart a little after being frozen but overall it wasn’t too bad and was very tasty especially when toasted.

 

The white and brown sliced loaves of bread were good, although didn’t have loads of flavour but fine for shop bought bread.  They froze well and didn’t fall apart so Warburton’s must have been working hard on that essential element.

As to why Warburton’s have decided to re-brand their wheat and gluten free range as the Newburn Bakehouse, Carly at gluten free B has written a good post about it.  Whilst Sam at the The Happy Coeliac also talked to Warburton’s MD, Chris Hook about the range and also her quest for gluten free doughnuts!

Overall I have to say I was impressed by the range and like the new packaging.  I’m really pleased that big brands like Warburtons are investing in improving their  range of gluten free products.  Whatever an individual’s reason for taking up the diet, the fact that manufacturers are responding to the need can only be a good thing for all concerned.

I’m very excited to have been invited to a press event at the Newburn Bakehouse next week so will be bringing you all the latest news from their new factory.

I received the box of Newburn Bakehouse wheat and gluten free products as shown above.  I have not been paid by Warburton’s to write this post.  

 

 

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Warburtons gluten free range re-branded Newburn Bakehouse

Warburtons have re-branded their gluten and wheat free range and have sent me a box of goodies to try. Well it’s hard work but someone’s got to do it!  When I last tried the range I found it didn’t freeze very well and it just fell apart when defrosted so I shall be very interested to see if that’s improved. When you’re the only one in the family on a restricted diet using bread as and when you need it is of the upmost importance.  So there’s a loaf currently chilling in the freezer for this very purpose.

So nestled in the box there’s white and bread brown bread (spot the loaf I’ve already opened!), lemon and poppy seed muffins, blueberry and cranberry muffins. toasted tea cakes and a fruit loaf.  Mmmm!  That lot is definitely going to make meal and err snack times more appealing.

Once every last crumb has been consumed I will do a full report back…. honest!

In the meantime I’d be really interested to hear if any of you have tried the new range yet and what you think of it compared to the previous one?

 

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Helen’s gluten-free brilliant brown bread mix

I was recently sent some of Helen’s Brilliant bread and scone mixes to try.  I must admit I haven’t come across the range before but I don’t have a Sainsbury’s near me where they are sold.  Now although I like to bake from scratch most of the time, there is something very appealing about a time saving bread mix.

As those of us on a restricted diet know gluten-free bread is the holy grail of the gluten-free world.  Whilst I’ve certainly bought and made some good gluten-free loafs none of them could pass as loaf made with wheat flour.  I love bread, it’s the thing I miss the most.  In my wheat eating days I’d relish the opportunity to slather a piece of freshly baked bread with loads of butter and jam!

So I was quite excited to try Helen’s gluten-free bread mix. Helen is a real person and is a qualified nutritionist, food scientist as well as a busy working mum.  The accompanying press release states “Because of the choice of flours we use the end products have a taste and texture similar to wheat based products”.  The key word being of course similar so I guess we know to adjust our expectations.

The flours used in Helen’s brown bread mix are wholegrain rice flour, cornflour, potato starch and flaxseed flour.  So what was the result? Well it was straightforward to make you just add egg, vegetable oil and milk and bake it in the oven.  It came out looking like this…

I must admit it was smaller than I expected it to be, too small for a sandwich but fine for spreading with butter!  I didn’t like the taste of the crust which was a little sour for me, but the texture of the bread was impressive. It was light and fluffy with a texture like regular bread, however I did find it a little bland in taste.  But again that is comparing it to regular bread.

My gluten eating children liked it though.  We gave it an overall score of 7/10.

I will be trying Helen’s other Brilliant Bread Mixes out and am especially looking forward to a gluten-free cream tea with the scone mix!

 

 

 

 

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