@GalleyWenchTale - I'm not sure how well the 'psyllium husk' or rice flour keeps, but I'd suggest that you keep a large area in your dry storage
for it well sealed and with both dessicant and Oxygen Absorbers. Those who shop at Wally for GF are often quite disappointed. Publix and even the Base Commisary would probably have a better selection of these items. When my grand daughter was diagnosed with ciliacs disease I immediately began researching it and experimenting with different techniques to make yummy things. One thing you better be if you or someone you love is a Ciliac, and that is creative and resourceful. OTHERWISE, get a drop arranged somewhere along the way. A mate of mine was cruising through Tahiti
and arranged to have his medication sent there a few years ago. While I am aware that there is a significant weight differential, Psyllium isn't that heavy. I'm not certain how all of that works but, I'm sure many of the cruisers here can tell you. I know you can get rice everywhere, and as I think it is subsidized in French Polynesia
, it should be fairly inexpensive.
Having been to Tahiti
many moons ago, we found the grocery facilities quite lacking and the wheat bread prolific. Back then, even as a chef
, ciliac meant nothing. Gluten was something we actually added to make the bread a bit more substantive. While I was living in Australia
, though, I learned more about it and found that many were alergic to gluten and didn't even know it. I respect your desire to be gluten free, but I think you are going to have a difficult time until you make it to Tahiti.
While I have yet to actually set foot in the Marquesas
, I have read that the availability of many items is VERY limited. This is an area that I have been doing a lot of research
because of my own dietary needs. There is a very good VEGAN thread that also has had some minor discussion about sprouting etc that might be of help. Quinoa is one of my favourite grain to both sprout and bake with. Though I'm not ciliac, My grand daughter is, and I get how important it is. I also enjoy working with the restriction of locally sourced foods.