Learning curve: Sam Pidoux explains how being diagnosed with a wheat intolerance helped her learn to love food and cooking again.
From a very young age I have been fascinated by the taste, smell and colour of food. I love food, it is that simple. I love cooking with ingredients and making something from essentially nothing. Eight years ago, I lost my passion for food, but over the years I slowly managed to learn how to live without wheat and find a way to enjoy food my way.
Never in a million years was I expecting to be told that wheat, a main ingredient in lots of staples, was the cause of me feeling the way that I did. I don’t want to go into the in and out of what happens when I eat wheat, but some of the not so traumatic symptoms for me are crippling cramps and bloating. The reality sank in as I learnt to live without wheat, I might have started to feel better, but what I found quite hard was falling out of love with my passion, food.
For the first time in my life I was having to think twice about what I ate and what food contained, something for years that I had taken for granted. Food shopping became a nightmare as it took me three times as long to do a weekly shop. I spent most of my hours in the supermarket reading ingredient labels and browsing the shelves for alternatives.
I remember one afternoon leaving the supermarket in despair and in tears as I was so fed up of reading labels. I could not understand why so many foods and ingredients contained wheat. Now I know that it is used as a bulking agent – it can be a cheaper alternative than using better quality ingredients.
Having fallen out of love with food and thinking that I would never be able to eat soft fluffy cakes and pizza again, I packed away all of my cook books and sulked. It felt like I was destined to eat boring fruit, veg, meat and fish for the rest of my life.
My taste buds were aching to eat something that was going to excite them, but I was worried and scared that if I did something a bit different to my chicken salad I would become poorly. I was enjoying feeling much better, and for the first time in a long time my body was not fighting with the food that I put into it.
After a couple of years of this heart ache I found myself watching — well, I was addicted — to food programmes. My attitude to start with was one of jealousy as I watched chefs and TV cooks make some beautiful dishes. But over time, my jealousy subsided and instead my mind was racing with creative ideas on how to make these dishes gluten and wheat free.
I soon realised that I should not be afraid of experimenting with food and different ingredients, but I was being given an opportunity to re-educate myself about food. I now share my passion for gluten free food with others, and I love showing them that it is possible to create some of your favourite wheat based treats in a gluten-free way.
Sam Pidoux shares gluten free recipes regularly on her blog.
Sam Pidoux is a multi-award winning journalist and part-time lecturer at the University of Lincoln. Her passion for baking was nurtured by her grandma and since being diagnosed with a wheat intolerance in 2007, Sam loves experimenting in the kitchen and creating delicious gluten-free savoury dishes and cakes.
Fewer cases but more deaths this week
There have been 1,643 new coronavirus cases and 83 COVID-related deaths in Greater Lincolnshire this week – compared to 1,670 cases and 71 deaths last week.
Some 304 new cases and 17 deaths were reported in Greater Lincolnshire on Friday – the third day in a row with 17 deaths.
The government’s COVID-19 dashboard recorded 252 new cases in Lincolnshire, 28 in North Lincolnshire and 24 in North East Lincolnshire.
On Friday, 14 deaths were registered in Lincolnshire, two in North East Lincolnshire and one in North Lincolnshire. These figures include deaths both in and out of hospitals, as well as residents in hospitals outside the county.
NHS England reported six new local hospital deaths at United Lincolnshire Hospitals Trust, four at Northern Lincolnshire and Goole NHS Foundation Trust (NLAG) and one at Lincolnshire Community Health Service hospitals. Some 51 hospital deaths have been recorded this week, compared to 48 last week.
On Friday, national cases increased by 40,261 to 3,583,907, while deaths rose by 1,401 to 95,981.
Lincolnshire health bosses estimate that 80-90% of new coronavirus cases in the county are now a mutant, more infectious strain of COVID.
Figures earlier this week said that by January 8, 59.2% of cases had confirmed the new virus — up from 36% by the end of 2020 — and now county leaders estimate the number to be even higher.
The COVID mutation that has taken over most new cases in Lincolnshire is not only more infectious, but also more deadly, it has been revealed.
NHS bosses are hoping to offer all care homes in Lincolnshire the first COVID vaccine dose by the end of the week. This comes as almost 5.4 million people have received jabs nationally.
Director of Nursing at Lincolnshire CCG Martin Fahy told BBC Radio Lincolnshire that about three quarters has been completed so far.
A single week in December saw Lincolnshire deaths reach 13 times the yearly average, explained local health bosses frustrated with COVID deniers.
Lincolnshire County Council’s Director of Public Health Professor Derek Ward explained that the week including December 14 would usually see an average of 23 deaths, but 2020 say 301 deaths that week.
In national news, there are no plans to pay everyone in England who tests positive for COVID-19 £500 to self-isolate, No 10 has said.
The PM’s official spokesman said there was already a £500 payment available for those on low incomes who could not work from home and had to isolate.
The coronavirus R number in the UK has fallen sharply since last week, suggesting the lockdown is slowing the spread of coronavirus.
The R, which refers to the number of people that an infected person will pass COVID-19 on to, is between 0.8 and 1 across the UK, according to the figures released by the Government Office for Science and the Scientific Advisory Group for Emergencies (SAGE).
This means for every 10 people infected with COVID-19, they will pass the virus on to between eight and 10 others.
Lincoln City has taken the top spot with the highest infection rate in Greater Lincolnshire.
This week saw South Holland at the top which was put down to two outbreaks in care homes with up to 100 cases. South Holland has now dropped to third place in the region.
Greater Lincolnshire still remains way below the national average infection rate of 472.9, with just 217.3 per 100,000 of the population.
Here’s Greater Lincolnshire’s infection rate over the last seven days up to January 22 according to the government dashboard:
Greater Lincolnshire’s infection rates from Jan 15 to Jan 22. | Data: Gov UK / Table: James Mayer for The Lincolnite
Greater Lincolnshire includes Lincolnshire and the unitary authorities of North and North East (Northern) Lincolnshire.
45,645 cases (up 304)
1,760 deaths (up 17)
of which 1,047 hospital deaths (up 11)
3,583,907 UK cases, 95,981 deaths
The charity project turned into a business
A Lincoln couple will reopen their independent pizzeria at a new location on Friday night, with an array of main and signature pizzas and Belgian waffles.
Weirdough’s Pizza Emporium will open at Tap & Spile on Hungate from 5pm on Friday, January 22, but it initially started out as a charity project making Neo-Neapolitan pizzas.
Husband and wife team Matt and Rachel Barnes have lived in Lincoln for around five years and last year they wanted to do something to raise money for the NHS.
Matt starting to prepare a pizza. | Photo: Steve Smailes for The Lincolnite
Kneading the dough. | Photo: Steve Smailes for The Lincolnite
Matt used to work at a Lincoln school, but they were closed to most pupils for a few weeks in March, so he started working on a project and Weirdoughs Pizza Emporium was born.
It was initially run from The West End Tap from the end of last summer, but in January the pub announced it would not reopen again under its current management, so Weirdoughs had to find a new premises.
The base ready for the next stage of the pizza making. | Photo: Steve Smailes for The Lincolnite
Matt putting the pizza into the oven. | Photo: Steve Smailes for The Lincolnite
The tasty pizza in the oven. | Photo: Steve Smailes for The Lincolnite
Adding the finishing touches to the pizza. | Photo: Steve Smailes for The Lincolnite
All profits made from the food sold – just under £2,000 – went to the NHS. The couple also did some drop offs at the coronavirus ward at Lincoln County Hospital.
Matt was made redundant at the end of May and Rachel was due to give birth four weeks after that.
It was a hectic time for the couple as Rachel, who works at a primary school in Peterborough, would be on maternity leave and Matt would soon have no income.
The Margz main pizza – San Marzano tomatoes, mozzarella and basil. | Photo: Steve Smailes for The Lincolnite
The Weirdough – San Marzano tomatoes, parmesan, Emmental, mozzarella, red onions, roasted red peppers, mushrooms, spicy Nduja sausage, rocket, balsamic glaze and garlic drizzle. | Photo: Steve Smailes for The Lincolnite
As the pizzas were working so well and following feedback from customers, the couple decided to turn it into a business.
Dan Neale, who previously ran the West End Tap, has joined the Weirdoughs team of four as a pizza chef.
Or why not try a Create Your Own Weirdoughs Waffle? | Photo: Steve Smailes for The Lincolnite
The dough is homemade 24 hours ahead to make their special main and signature pizzas, while customers can also order a create your own Weirdoughs waffle.
The Belgian waffles come with a variety of toppings such as Kinder Bueno, Crunchie, and Galaxy Caramel, with sauces including white and milk chocolate, salted caramel and toffee, with ice cream.
Weirdoughs will open Friday to Sunday 5pm-9pm and Wednesday to Thursday 5pm-8pm for takeaway or delivery.
Pre-ordering is advised via Facebook or Instagram or by calling 07734 297 035, with the latter option preferred if it is after 4.30pm.
Owner Matt Barnes will help meet your pizza needs. | Photo: Steve Smailes for The Lincolnite
Delivery is available to the following areas: Ermine, St Giles, Monks Road, High Street, Bailgate, Boultham, West End and the city centre.
Weirdoughs will try and accommodate other areas too, but it may incur additional charges, while the takeaway will also be joining Uber Eats in the near future.
Weirdoughs will be based inside the Tap & Spile pub in Lincoln. | Photo: Steve Smailes for The Lincolnite
Once pubs are allowed to reopen again, customers at the Tap & Spile will able to order Weirdoughs food straight to their table and Matt said he can’t wait for people to able to experience it that way.
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