gluten free pasta fagiole is fine - i usually use the basco or orgran (can't remember) buckwheat spirals or quinoa penne

are it's feet clean?
what were you making?

This is interesting.  When My DS was 2 he looked like a starving 3rd world baby.  He was so skinny and had this huge distended tummy.  He was a fussy eater and would hardly eat a bite after lunch.  He had problems with his bowels and got sick very easily and had enlarged tonsils and snored so loudly we could hear him 3 rooms away!! I really wanted to avoid him having any surgery and we took him to a Naturopath who suggested that we take him off not just wheat but gluten.  I was horrified and wondered how I was going to manage without gluten in his diet (this was btm - before Thermomix).  We did no testing as it involved a general ansethtic.  When I finally came around to going gluten free I was astonished as to the change in him.  He put on weight, his bowels inproved, his tonsils shrunk and he stopped snoring.  His energy levelled out (before he was a little hyperactive).  We very very strict for the first 2 years and whenever we slipped up he would get sick.  I thought it could be celliacs disease, but slowly we tried to reintroduce gluten into his diet and now he can tolerate lots of differnt grains, but he still seems to be sensitive to wheat.  Every now and again he might OD on gluten products and need to go gluten free for a while until he feels better, but it really doesn't seem so hard now.  Thankfully he seems to find spelt is fine for him so I make any cakes with this and pizza doughs etc.  It is so much easier to be gluten free with a TM.  So for my ds I think it is more of an intolerance rather than celliacs.    

actually earth mumma the only way you can know that is via the blood test and the biopsy, and he needs to be eating sufficient gluten for those to work. natropaths who suggest removing off gluten without proper medical testing make me furious. did you know that some people have NO symptoms yet still have coeliac disease? so not having much of a reaction means nothing. did you know that people with coeliac disease who consume gluten put themselves at risk of bowel cancer?  so it really is worth knowing for sure...
this is a great document that explains it all http://www.coeliacsociety.com.au/downloads/Sept%2008%20Making%20Sense%20of%20your%20diagnosis.pdf

i avoid eating gluten wherever possible. my 5yo and my sister were diagnosed with Cd within 12 months of each other. my other 2 children and i tested positive for the gene which must be present for CD (but doesn't mean you will develop CD). i havne't stopped them eating gluten, though i do try to use as little as possible for the evening meal. for myself though i do try to eat as little as possible. because of my family history i have a 1 in 10 chance of developing CD so IMO it's not worth taking too many chances with. i don't completely avoid gluten but it's easy for me to be mostly GF because we have GF in our household anyway. I've noticed recently while i've been eating more gluten bread than usual that i do feel more sluggish and just generally bleh, however i've also been very stressed so who knows what is causing it.

FWIW i embrace the GF fad because it means it is MUCH easier for rora to be GF now than it was for my friend who was gluten intolerant while pregnant 7 years ago, when there was next to nothing available in the supermarket, let alone in restaurants etc!!! 

  I wonder how the average thermomix consultants yearly income would compare with other consultants - perhaps Tupperware?

when i did TW my party average was over $900 and i did 1-3 parties a week. with thermomix i sold one in 3-4 months and was lucky to get 3 demos LOL

you're right zan, they're all gone this mroning lol

i have worked out that a few minutes either way can lead to meat mush! so keep a close eye on it. also, try cutting your meat into larger pieces, you are most likely cutting them too small for the cooking time.