Nici Wickes: Gluten free wraps

It’s Coeliac Awareness Week – from June 10-16. 

There’s a plethora of gluten-free products these days - if you're newly diagnosed with coeliac, there's no need to fear missing out. 

Nici Wickes spoke to Jack Tame about the practical, social and emotional effects of coeliac disease and what to do if a friend or family member is diagnosed. 

GF WRAPS 

I’m celebrating Coeliac Awareness Week with these homemade GF wraps, made using chickpea flour. They’re super simple to make and can be used to make tacos, wraps, stuffed savoury crepes and more. 

Makes 6 wraps 

2 tsps cumin seeds 

1 cup FreshLife chickpea flour 

1 cup water 

1 tablespoon oil 

½ tsp sea salt 

Oil to grease pan 

Toast the cumin seeds in a pan, without oil, until they’re fragrant – about 1 minute on medium. 

In a bowl mix all the ingredients and whisk to a smooth batter. Leave to sit for 30 minutes or until thickened. 

Brush a pan lightly with oil and heat to medium. Pour enough batter (about ¼ cup) into the pan and swirl it to spread the batter out in a large thin circle. Cook for 2-3 minutes or until the edges start to lift. Flip and cook for 1-2 minutes more. Repeat with remaining batter. 

Visit www.coeliac.org.nz for recipes, suppliers, latest medical data. 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from Newstalk ZEDB twelve.

Speaker 2 (00:13):
But it's the teen on Newstalk ZEDB and our Coochnicki
Wix is here and celebrating Celiac Awareness Week. We're almost
at the end of it. But this is the sort
of thing, like gluten free stuff is obviously increasingly in demand,
and you know it, it seems to affect so many people.

Speaker 3 (00:30):
It really does Jack to be diagnosed with Celiac as
a terrible, terrible thing. And unfortunately, what has also happened
is there's a whole lot of people out there who
are not Celiac but are subscribing to a gluten free
diet for whatever reason, or wheat free. So it's kind
of muddy the water is a little bit. But Celiac
disease is serious and it's you know, gifications to those

(00:54):
bearing with sufferers, and you know, you really need to
get tested in that sort of thing if you've got
any of the symptoms, which are you know, extreme fatigue,
which is about sixty percent of the population anyway, but
terrible bloating like terrible reaction and ultimately you're not able
to actually absorb nutrients from food, which that's where we forget.

(01:15):
We think food is about fun and entertainment, but actually
it's about supplying our business.

Speaker 2 (01:21):
It's our body.

Speaker 3 (01:22):
Yeah exactly. So yeah, this week is all about celebrating that,
so I felt we'd talk a little bit about it.
In terms of their focus this year, which I love
for their awareness week is about looking out for people
who've got Celiac disease. So you know that means work functions.
You know, when you're catering, when you take a morning
tea and you know, really what you want to do

(01:43):
is try and eliminate or if you've got someone coming
over for dinner, they're not picky eaters. This is the thing.
I've got a good neighbor and she's gluten free, but
then trying to she's celiac, but what trying to sort
of wheel that out of here is actually quite difficult
because nobody wants to be a problem. So I'll say, so,
is this stwy mill cocaine because I know some of
it has barley in it, she'd oh, it's fine. It's like,

(02:06):
well it's not going to be fine, it's.

Speaker 1 (02:08):
Going to have it. Yeah.

Speaker 3 (02:10):
So yeah, so looking out for those other people. They
are not it's not a choice. They're not just having
a dietary preference here. It's actually really serious. So what
do you want to avoid if you've got somebody in
your your friend group or your work group who is
identifying with celiac? Is that avoid wheat? Now? Wheat is
basically flour all whites and whole grain flower balley, which

(02:32):
is in beer, so you know, and it's also in
some soy milks, rye, which is often found in biscuits
or you know, because a lot of cereals are kind
of bulking agents, or a lot of these grains are,
and also oats, which of course are in things like porridge,
azecx that sort of thing. So you want to avoid that.
There is really fantastic products out these days. I don't

(02:52):
know what people did in the old days to avoid gluten.
I suspect they just suffered a lot, right.

Speaker 2 (03:01):
Yeah, they would have.

Speaker 3 (03:02):
Been having terrible cramps and all sorts of awful bowl shoes.

Speaker 2 (03:06):
I also just wonder if it's the sort of thing
we've only kind of become aware of recently, or if
actually instances have really increased, you know, like if the
you know, the number of people are getting it, being
diagnosed with it has massively increased.

Speaker 3 (03:18):
Yes, and I'm I'm not sure about that. Certainly we
now have so much more gluten in our diet. And also, yes,
is that tipping people over the edge. And also back
in the day, there wouldn't have been the tests because
it's actually a protein. Gluten is the protein you see. Yeah,
so you need to be you need to have feely,
you know, sophisticated tastes for it. Anyway, have we got

(03:40):
time to run through a little research.

Speaker 2 (03:42):
We've got time, but we don't have heaps of time,
so let's go fast and then remind online as well.

Speaker 3 (03:47):
Yeah, all right, here's some wraps that you can make
at home, super easy. They can be used as tacos,
as wraps for lunch, savory crepes, all that sort of stuff.
Take two teaspoons of cuman seeds and toast them off
in a pan, no oil needed, and then we've got
one cup of I've used Fresh Life Chickpea flour Binin
also has great different types of flour. One cup of water,

(04:09):
so that's equal amounts one tablespoon of oil, good pinch
of salt. Whisk that all up and you want to
make sure it's a nice smooth batter and then leave
it to sit for thirty minutes because it'll thicken up
a little bit. Greasee a pan. You don't need to
run butter around it, just greeze it lightly and then
you want This makes about six so about quarter of

(04:29):
a cup of the batter. Pour it in, swirl it
around like you do when you're making crapes. Cook it
for two to three minutes. Little bubbles will appear, and
then flip it over. Cook it for another one to
two minutes. These are really really fantastic, Jack, They really
do hold hold your fillings. A lot of things collapse
because gluten is a protein that's stretch you. But these

(04:51):
are really great, so you know, make those next time
you've got an afternoon tea or your you know, your
seliac friend coming over. It's really good.

Speaker 2 (04:59):
Yeah, very good. Okay, well we'll make sure that recipe
is at newstoralks headb dot co dot nz Ford, slash
Jack and the other place to go. If you're looking
for more tips or recipes, suppliers, the latest medical data,
that kind of thing for people who are gluten free
or celiac, go to Celiac dot org dot nz.

Speaker 1 (05:17):
For more from Saturday Morning with Jack Tame, Listen live
to Newstalk ZEDB from nine am Saturday, or follow the
podcast on iHeartRadio