Our Coeliac Story (this could be you!)
The Thompsons were a farming/baking/eating family. Lots of visitor’s scones, baked goods home-made bread.
Arrival of the second baby had issues from the beginning, possibly because a young mother was eating plenty of gluten. He didn’t sleep and had chronic toilet issues. We went to a paediatrician who said “he will grow out of it” – NO HE DID NOT. We tried every food allergy diet we could with no success. He wasted away before our eyes no energy, chronic fevers. Would get better for a while then sick again. Remember these are the days before blood tests were available and there was a lot of scepticism in the medical community about this genetic possibility. No one ever offered coeliac as an option.
Amy was very sick and was in hospital on dialysis in Brisbane with kidney failure, Ben got sick again and wanted his mother, so they brought him to the hospital to see me. The ward sister said he had to get out of the hospital as he might be infectious. I totally lost it, 6 years in and nobody had any answers. The other staff were fabulous and recommended a gastric specialist and our doctor arranged for me to see him immediately. I wrote down everything 23 pages what we had tried what hadn’t worked. Ben was tested every which way. The specialist advised it was Crohn’s Disease or Coeliac but gave us a script for him. When I asked how long he would have to take the medication he said for life, I was not happy about this so went to local Dr.
The doctor said it was a very extreme medication and recommended we go to a very cutting-edge naturopath who had a machine that could measure allergic reactions. The machine literally screamed at certain food items with Ben. At the end of our appointment, she said definitely coeliac – try him on a gluten free diet for 14 days – no medication. Within 5 days a different child, energy, colour no tummy pains.
From then on, we were convicted, and I started on the gluten free cooking adventure. We had always focused on fruit, meat & veg, which I was now told saved Ben’s life.
There was very little available at the time in any baked good. I had to make everything from scratch, learn about the lack of elasticity in different flours, learn flavour combinations and how not to have things set like concrete. Gone were the beautiful baked goods we knew and loved. I had to mix my own flour blends. All the ingredients were SUPER expensive.
The biggest win was the CARROT CAKE. We had cracked the transition (often gluten free goods are great with a moist vegetable content – think choc beetroot, zucchini cranberry, banana loaves). Sponge cakes, cheesecakes followed. The food adventure had reopened for business and has continued. Our passion is that we should have the option of beautiful baked goods available to us, no it is not and never will be the same, but it can be DELICIOUS.
We are told this is hereditary, naturopath tested and I and oldest son also coeliac plus my mum. Then Amy was sick every morning, I thought maybe she was not enjoying school. To the doctor we go – relief doctor who did not know our history, blood tests, serious phone call ‘please come in’. Very sorry to tell you she has glandular fever and more seriously Coeliac!! (blood tests available now).
Very upset when I laughed as ‘it is a serious condition you know’ Three out of 3 of my children! By now it was much easier as I know what we were dealing with.
Total kitchen clean out – no more home-made bread.
With current testing we know it is a recessive gene in my husband’s family, so my children received a double dose. A close eye is being kept on the grandchildren. Various nieces and nephews have tested positive.
Amy's Progression into the Catering World
In 2014, all grown up, Amy started Monkey Business Catering & had to teach herself to cook with gluten flour. The exact opposite of most people’s gluten free journey. Over the past decade we have made thousands of sandwiches, and it makes her itchy every time from just touching the gluten bread. Amy appreciates her team who as much as possible keep her FAR, FAR away from the bread & wheat flour.
In 2020, we took on iCooked and revamped all the recipes. We (Amy and Kristina) really wanted to eat what we were producing! Stocks powders, sauces, thickeners & gravies were ‘swapped’ in our recipes to use gluten free options with the flavours of the dishes either the same or improved by the changes.
Now in 2024, the only dishes on our iCooked menu that contain gluten are the ones that it is integral to the recipe (lasagnes & meatballs) or it is cost prohibitive to make with gluten free recipes (our Chicken & Leek Pot Pie & Lemon Curd Tarts). We do make our items in a mixed environment kitchen, so our meals are not gluten free certified & carry some contamination risks. Our meals are gluten free by ingredient only.
In Australia, 1 in 70 people are Coeliac and of that only 20% are aware & diagnosed. If our story sounds like you or someone you know please get tested. It's hard at first to shift habits, but it will be worth it in the longer run. You will feel healthier, happier & pain free.
It is also a huge blessing to Amy that her Mum (Kristina) made these changes when she was so young, as there were very few habits she had to change & she has been healthier as an adult than she ever was.
We have put together a bundle of 8 of our most popular Gluten Free Friendly meals to try for yourself and you can order them here.
For more information, a great place to start is: Coeliac Australia - Home
Happy eating!
Continue Shopping