Last updated 10 August 2023
FINALIST IN 2021 INTERNATIONAL BOOK AWARDS & 2020 WISHING SHELF BOOK AWARDS
No More Cakes and Ale? is available on all Amazon stores, including including Amazon UK and Amazon US. Orderable by UK bookshops. Find your local bookshop through The bookshop around the corner (Bookshop index page) or The Booksellers Association. Available for loan in some UK libraries.
Below is more information about this book — what it’s about, reviews, awards, excerpts, updated gluten-free resources, and links for the references.
What it’s about
An original and witty yet practical guide to the gluten-free diet. For celiacs, people with other gluten-related disorders, and anyone interested in nutrition.
- Credits the reader with being intelligent.
- Covers not only avoidance of gluten but also balanced diet.
- Includes a handy food list (the gluten roll),
- Has verve and attitude.
- Challenges conventional wisdom (where justifiable).
- Has an international outlook, especially with regard to regulations about food labels.
- Is fully indexed (paperback).
Whether you’ve been established on a gluten-free diet for a while but need a midterm refresher or you’re only now going gluten-free or you shop and cook for a gluten-free person, this is for you.
Why is white gluten-free bread better than brown? How can it be that lactose intolerance in celiac disease sufferers might disappear after a while on a gluten-free diet? What’s so special about selenium in the gluten-free diet? How can you order gluten-free meals in a country where you don’t speak the language? What is the difference between “may contain gluten”, “may contain traces of gluten”, and “produced in a factory that handles gluten”? Why are oats usually contaminated with gluten, even though they don’t naturally contain it? Is it safe for a person with a gluten-related disorder to use a shampoo containing wheat? All these questions and more answered in the book.
Reviews
“This book is a very, very good read. It is full of very well explained examples and surprising facts in the field of nutrition.” — Customer review on Amazon
“Everything from Japanese food to meal planning, from flatulence to balancing carbs. I have read a number of books on this topic and this is one of the best.” — The Wishing Shelf Book Awards on Goodreads
“Very clearly written, with good humour. Lots of useful information on nutrition, even if you are not coeliac.” — Customer review on Amazon
“truly a swiss-army knife of a guide” — Tim Barton in The Hastings Independent
Awards
This book was entered in The Wishing Shelf Book Awards. This is what our readers thought:
Title: No More Cakes and Ale? Dietary Intelligence for gluten-free adults and their food dudes
Author: Sophie Newton
Star Rating: 5 Stars
Number of Readers: 19
Stats
Editing: 9/10
Writing Style: 8/10
Content: 9/10
Cover: 10/10
Of the 19 readers:
18 would read another book by this author.
19 thought the cover was good or excellent.
18 felt it was easy to follow.
19 would recommend this story to another reader to try.
Of all the readers, 6 felt the author’s strongest skill was ‘subject knowledge’.
Of all the readers, 6 felt the author’s strongest skill was ‘writing style’.
Of all the readers, 7 felt the author’s strongest skill was ‘clarity of message’.
17 felt the pacing was good or excellent.
19 thought the author understood the readership and what they wanted.
Readers’ Comments
‘A very informative read with a dictionary feel to it. Concisely written and well planned. I was delighted to see she had two doctors contributing to the text and she also understood how important an index is.’ Male reader, aged 42
‘At last! A gluten-free bible!’ Female reader, aged 60
‘I am gluten intolerant: I have been ever since I had twins. Before then, no problems. Anyway, I enjoyed this book immensely. It felt well-researched and attempts to help the reader to understand a little of the science behind the problem. With it’s catchy, fun title and the author’s light writing style, it’s a gem for people wanting to know what gluten is and how to avoid it.’ Female reader, aged 47
‘Everything from Japanese food to meal planning, from flatulence to balancing carbs. I have read a number of books on this topic and this is one of the best. Congrats to the author. Excellent job!’ Male reader, aged 62
To Sum It Up:
‘Well-structured, informative and with an accessible writing style, this is a gem! A FINALIST and highly recommended.’
Excerpts
Avoiding common mistakes > White is the new brown
For bread, the “brown is healthiest” message is deeply ingrained, so to speak, in all of us. We all know that brown bread is made with flour that has been ground from the whole grain and thus contains more nutrients and fibre than white bread, which is made from refined flour. But this line of argument is irrelevant to gluten-free bread because the main ingredient is starch. If you compare the ingredients lists on the white and brown gluten-free loaves from the same manufacturer, you will find that the main ingredients are the same in both but some brown stuff has been added to the brown loaf to make it brown. And the brown stuff is usually something unhealthy, such as caramelised sugar. Therefore, the white bread is actually healthier. Manufacturers of gluten-free bread offer brown bread because they know that some people have been conditioned to demand it. Resist. White is the new brown.
What to eat > Dairy products
Eat two or three portions of dairy products every day. Include live yogurt at least three times per week.
Examples of dairy product portions are a 200 ml glass of milk, a single-portion pot of yogurt, and a matchbox-sized piece of cheese.
3-a-day dairy campaigns have been run in several countries, with the aim of reducing the incidence of calcium deficiency and other nutritional deficiencies. In some countries, including Ireland, 3-a-day dairy advice has been incorporated into official nutritional guidelines. Regrettably, the UK is an exception. In December 2015, the UK Dairy All-Party Parliamentary Group wrote to the Department of Health to ask for the implementation of a 3-a-day programme, as part of an enquiry for a report. It has to be said that one aim of the APPG is to support the UK dairy industry, but the report nonetheless makes good nutritional points about the consumption of dairy products. In a single week in March 2016, the APPG published its report and a Department of Health agency, Public Health England, published revised nutritional guidance (the “Eatwell Guide”) in which it actually reduced the recommended intake of dairy products.
Anyway, having three portions a day of milk and/or yogurt and/or cheese is the best way to get the recommended intake of calcium. These foods also provide protein and a variety of vitamins and minerals. Live yogurt additionally provides good bacteria. Butter and cream can also be included in the diet, though they have a different nutritional profile; they contain more fat, less calcium, and less lactose than cheese and milk.
When buying milk, you must decide on the type — low fat, middling fat, whole milk, or unhomogenized (cream floats to the top) whole milk. The received wisdom in the late 20th century was that low-fat varieties are healthier. Not only is fat in general no longer considered bad but also the particular types of saturated fatty acids in milk are actually claimed to confer health benefits, particularly regarding the risk of cardiovascular disease. Also note that when fat is removed from milk, some of the vitamin A goes with it. It’s up to you. If you’re buying milk for use in a milk pudding or any recipe requiring milk, whole milk gives better results. If you’re buying it for drinking on its own or adding to hot beverages or breakfast cereals, go with your personal preference.
When buying cheese, check the salt content because some cheeses are very salty. If this applies to your preferred type of cheese, it’s usually possible to find a different brand of the same type with less salt.
When buying yogurt, choose natural yogurt with live bacteria and change brands occasionally. The ingredients list should contain only milk and live cultures (for example, bifidobacterium and lactobacillus acidophilus). If there’s anything else — sugar, glucose syrup, fructose, fruit, tapioca starch, maize starch, cream, gums, acidity regulators, stabilizers, flavourings, sweeteners — it’s not proper yogurt. It’s dessert. Try to re-educate your palate to accept the sour taste of natural yogurt. If you insist on a sweet taste, get a natural yogurt and serve it with fresh fruit. Or make a fruit lassi. Changing brands occasionally increases the chance that you will get different strains of bacteria and that a proportion of them will exit your stomach alive and set up home in your gut. Even if you doubt that yogurt improves your gut bacteria, eat it anyway because it provides calcium and protein and may serve as a comfort food.
Resources
The lists in the Resources section of the book will get out of date but will be updated here. It’s the list of restaurants that is most liable to change. Pre-publication, I had to remove some restaurants because they worsened after a change of ownership. More sadly, I had to remove some truly excellent places because they didn’t survive the COVID-19 pandemic. Let’s hope I will discover some other truly excellent places to add here.
Food products
Chocolate from a local chocolatier. Among others, there are Kernow in Cornwall (www.kernowchocolate.co.uk), The Dorset Chocolate Co. in Dorset (www.dorsetchocolate.com), Temper Temper Chocolate in Kent (www.tempertemperchocolate.co.uk), Gnaw in Norfolk (www.gnawchocolate.co.uk) and Rye Chocolates (www.ryechocolates.co.uk) in East Sussex.
Chocolate from afar. If you don’t have a local chocolatier, it’s easier to find gluten-free chocolate in online stores than bricks and mortar ones. The Chocolate Trading Co (www.chocolatetradingco.com) has a selection of gluten-free chocolate bars and pralines, including good-quality, expensive brands suitable as gifts for the special gluten-free person in your life. It also sells non-Dutched cocoa powder.
Fentimans drinks. Botanically brewed lemonade, rose lemonade, dandelion & burdock, and other soft drinks containing fermented herbal extracts. Very thirst-quenching. These drinks somehow feel healthy, though they do contain quite a lot of sugar and thus should be reserved for the occasional treat or energy boost. Available in some pubs, restaurants, supermarkets, and delis in the UK and also in some parts of Europe and North America. www.fentimans.com
Nairn’s Gluten Free Oatcakes. These oatcakes can be eaten unadorned or topped with cheese, ham, nut butter, or bananas for a light meal or snack. Tastier than rice cakes and healthier than gluten-free baps. No added sugar. www.nairns-oatcakes.com
Nakd snack bars. Various energising and tasty bars, each ingredients list starting with dates and continuing with a combination of nuts and/or fruits and/or spices. No added sugar or other additives. Softer than many snack bars, making them suitable for anyone whose teeth have been weakened by celiac disease. Widely available in UK supermarkets and other shops and in some other countries. www.eatnakd.com
Orgran vegetable rice pasta. Good taste and texture. Useful for a tricolore pasta dish. www.orgran.com and www.healthyfoodbrands.co.uk
Rizopia brown rice pasta. Good taste and texture. Available from online sellers. www.rizopia.co.uk and www.rizopia.com
Scotti rice. Top quality risotto rice (arborio, carnaroli, and vialone nano), rice pasta, and other rice products. Sold by some Italian delis and Italian cafes with a deli counter and by some online sellers. www.risoscotti.com
Wiltshire Farm Foods ready meals. Complete frozen meals, including gluten-free meals, in three different sizes delivered throughout the UK and optionally put into your freezer. Useful for anyone who is unable to shop and cook due to limited mobility or who wants to precisely control calories. Also pureed and minced meals for those who can only eat soft food. www.wiltshirefarmfoods.com
Restaurants and cafes
Eateries make it onto this list only if I have been there myself incognito on more than one occasion and experienced consistently good food and service.
Blueberries Coffee Shop, Bexhill. A cosy and friendly little place serving freshly cooked breakfasts and lunches and homemade cakes, with gluten-free options. The gluten-free cake option varies but is always deliciously tasty with a pleasing texture rarely found in gluten-free baking. 5 Endwell Road, Bexhill-on-Sea, East Sussex, TN40 1EA.
FAREWELL TO Chestnuts, Alfriston, CLOSED SEPTEMBER 2021. Tea rooms and bed & breakfast. Homemade cakes and scones, lunches, sandwiches, and a selection of teas and other beverages. There are always gluten-free cakes and scones (so you can have a gluten-free cream tea) and the daily “specials” menu always contains at least one gluten-free meal. Owners and staff knowledgeable about gluten-free diet and happy to cater for it. Friendly, personal service.
River Green Cafe, Norwich. A vegetarian and vegan restaurant. The menu includes lots of gluten-free dishes, all clearly marked. Some of the dishes contain interesting combinations of foods. Also hosts a cookery school and sells “globally inspired” gluten-free ready meals. The Street, Trowse Newton, Norwich, Norfolk, NR14 8AH. Tel: 01603 622448. www.rivergreencafe.co.uk
Russell’s Fish & Chips, Broadway. Gluten-free fish and chips always available; no need to give advance notice. To eat in or take away. Amazingly good quality fish restaurant for a place so far from the sea. Their homemade tartare sauce is the best I’ve ever tasted. Friendly service too. 20a High Street, Broadway, Worcestershire, WR12 7DT. Tel: 01386 858435. www.russellsfishandchips.co.uk
The Fish Factory, Worthing and Littlehampton. The best place for a gluten-free seaside rendezvous. This will rock you. It’s a kind of magic. Enough rhapsodizing, more detail, I hear you say. OK, there’s a whole gluten-free menu as well as the regular menu. Various fish, ranging from cod to Dover sole. Various accompaniments — chips, mash, or rice. Various cooking methods — grilled, steamed, or beer-battered. Yes, beer-battered; the gluten-free batter is made with gluten-free beer. It’s the queen of gluten-free batters, and it houses a good-sized piece of succulent fish. The gluten-free menu also contains starters (including a hearty seafood chowder), salads, side dishes, and desserts. The Fish Factory is a bit more expensive than the typical seaside fish restaurant but is good value for money. 51 Brighton Road, Worthing, BN11 3EE and 5 East Street, Littlehampton, BN17 6AU, both in West Sussex. www.protorestaurantgroup.com/fishfactory
Vernon Cottage, Shanklin, Isle of Wight. Lunches, afternoon teas, and dinners, all freshly prepared with good quality ingredients. The menu has gluten-free options for every type of meal. They cater for the customer with special needs; at one meal, I wanted a dish that normally contains gluten instead of one of the gluten-free dishes and they happily modified it for me. I especially recommend the seafood dishes and the salads and the gluten-free scones. In the summer, you can eat in the lovely garden. If you plan to have your evening meal there, it’s best to reserve a table because it’s popular and closes early in the evening. 1 Eastcliff Road, Shanklin, Isle of Wight, PO37 6AA. Tel: 01983 865411. www.vernoncottage.co.uk
Restaurants and cafes recommended by my northern correspondent
The eateries on this list are recommended by Richard Gottfried. I haven’t been to these places myself but trust his judgement. Richard blogs about minigolf and gluten-free living at hamandeggerfiles.blogspot.com.
The Oxford Place, Leeds. Totally gluten-free fine dining. 2 Oxford Place, Leeds, West Yorkshire, LS1 3AX. Tel: 0113 234 1294. www.theoxfordplace.co.uk
Off the Wheaten Track, Altrincham. Totally gluten-free deli selling freshly baked sweet and savoury treats, cheese and wine. 8–10 Oxford Road, Altrincham, Greater Manchester, WA14 2DY. Tel: 0161 929 7349. www.offthewheatentrackdeli.com
The Remedy Kitchen, Manchester. Totally gluten-free menus for breakfasts and mains. Also totally free from dairy products and refined sugar. Unit 19, Royal Exchange Arcade, Manchester, M2 7EA. Tel: 0161 669 4557. www.theremedykitchen.co.uk
Food stores
Rye Health Store, Rye. Sells high-quality, gluten-free foods for your store cupboard — snack bars, baking ingredients, things that come in jars, canned fish, noodles, and more besides. I was pleased to find products from brands that I already knew to be good, which gave me confidence that the products from brands unknown to me would also have been carefully selected, and I was not disappointed. There are also fine non-food products, including soaps, shampoos, and supplements. The staff are knowledgeable and helpful. 90 High Street, Rye, East Sussex. TN31 7JN. Tel: 01797 223495.
Online food stores
Healthy Supplies. Sells a good selection of gluten-free foods (but not solely gluten-free foods). Delivers to the UK and, for a higher delivery charge, worldwide. www.healthysupplies.co.uk
Real Foods. An online emporium selling a huge selection of food cupboard items, including many gluten-free items that are difficult to obtain elsewhere, and also fresh food. All foods are clearly marked with symbols to indicate their suitability for special diets. Delivers to the UK and, for a higher delivery charge, worldwide. www.realfoods.co.uk
Gluten testing kit
GlutenTox Home. Can detect gluten in food to the Codex level of 20 parts per million. I tried this kit with food known to contain gluten (tested positive), food known to be gluten-free (home grown, transported from the garden to the test with my own clean hands, tested negative), and two “may contain” foods (both tested negative). The instructions are easy to follow, though they contain traces of translation from Spanish. Find it online; not providing a link due to fluctuating availability from various places.
Nutrition information
WolframAlpha. Answers questions about nutrition (and many other things). Start by entering “nutrition” or by going to the Food & Nutrition section and then you’ll see what kinds of questions it can answer. www.wolframalpha.com
References
The items in the References list in the book are all in the following PDF, in case you want to consult any of them but can’t use the hyperlinks and don’t want to type the URLs (that is, if you get a printed copy or get the eBook on a vintage device on which the links don’t work) .