Press Clippings
The Sentinel February 2007
Menu gets batter for disease sufferers
The takeaway menu has never offered so much choice for coeliac disease patients thanks to a Congleton couple and their gluten-free recipe.
Business partners Paul Barker and Val Simpson at the Green Island Chippy in Willow Street came up with a batter recipe to enable coeliac sufferers to enjoy traditional fish and chips. Now the mixture has been adapted to make Yorkshire puddings and pancakes.
The pair have teamed up with a batter maker in Birmingham and are distributing the recipe to customers across the UK. Around 250,000 people in the country have an intolerance to gluten found in wheat, known as coeliac disease. The inflammatory condition is a reaction to gluten and other proteins found in rye, barley and oats.
Mr Barker said: "We started off looking at ways to produce a mixture to make gluten and wheat-free batter. It really took off and we have invested £10,000 on new equipment to keep up with demand."
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