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may 2014


contents {

yum. gluten free magazine - flour issue

24 09

Whats On

The Gluten Free Food Expo Brisbane 23 & 24 May

10

Table Talk

What’s new, what’s fab, what’s made us shout ‘hooray’ this month – it’s all here

12

The Natural Nutritionist

New to gluten-free baking? We get the lowdown on the top three substitutes

30

You bake me happy!

44

Healthy Immune Boosters

A collection of recipes from The Healthy Chef

52 Deeks Bakery

64

From Garage to the globe

A collection of recipes from The Gluten Free Scallywag

Immune-improving baked goods meeting a growing demand

Well and good for almost a

32

54

68

A collection of recipes from The Krooked Spoon

Snap back into focus with

Berries, seeds and the most divine macadamias for brekkky... yes please!

Oh so sweet!

Carême Pastry

It’s even tastier than grandma made, and healthier

}

The Merrymaker Sisters

these afternoon treats

40

Healthy reading

Gluten-free bookworms unite!

decade

the perfect crunch


“yum.” It’s the universal word for flavour and great taste. It’s the verbal reward for any cook who has spent time beside a kitchen bench. It is also the name of this, the latest Australian online magazine celebrating, exploring, understanding, informing and reviewing anything and everything gluten free.

meet our publishing team

bianca shugg Editor/Publisher | www.yumglutenfree.com.au

Bianca Shugg is proud to say she is living with Coeliac Disease. While the diagnosis may originally have been perceived as a negative, her new found gluten-free way of life has been the catalyst for amazingly positive things including her popular blog, Mrs Gluten Free, and now yum. gluten free magazine. Bianca was the founder and managing director of a boutique parenting magazine and has held other positions in marketing, communications and publishing.

vanessa russell Creative Director |www.raspberrycreative.com.au

With a background of more than 20 years in design, Vanessa has built up a substantial and diverse creative portfolio. While she has worked for some of the biggest players in the media, managing and training teams of creative designers, Vanessa nowadays prefers servicing her own fabulous clients under her own equally as fabulous design studio, Raspberry Creative. She is dedicated to finding a creative solution, with a passion for magazine design and styling. Vanessa also designs and retails her own range of kids’ party stationery through her website, with stockists all around the country.

naomi vasington Photography | www.naomivphotography.com.au

Naomi is an experienced photographer specialising in weddings, events, corporate and commercial work and fashion. Most well known for her wedding photography, Naomi has a natural talent for capturing special moments with the perfect shot, which is why she has been engaged to shoot clients’ weddings in exotic locations all around the world. Her style is modern and contemporary, yet classic. Naomi’s bevy of satisfied subjects is proof of her ability behind the lens.

wendy somerville Foodie| wendy@yumglutenfree.com.au

Wendy has had a passionate affair with food all her adult life. After starting out as a picky eater as a kid, in her 20s Wendy was vegetarian (except for the bacon in her mum’s ‘rescue package’ quiches). She ventured into meats tempted by the beautiful pictures and recipes in Gourmet magazine, and after a trip to Europe in 2004 came back a converted carnivore. There is little she hasn’t eaten or tried. She is now enthusiastically modifying recipes for coeliacs, ensuring their edibility in the process.


may issue contributors {

S et the table and meet o u r

y u m . mag a z ine reci p e e x p erts

}

Jasmine Ann Gardiner The Gluten Free Scallywag

Rogan Josh Pot Pies

To create Gluten Free baked goods that are indistinguishable from the ‘real (glutenous) thing’. www.glutenfreescallywag.com

Teresa Cutter The Healthy Chef Teresa Cutter is one of Australia’s leading authorities on healthy cooking and the founder of ‘The Healthy Chef’, which is dedicated to improving the health and wellbeing of individuals. www.thehealthychef.com

Steph Lowe The Natural Nutritionist (TNN) Steph Lowe is an Australian Sports Nutritionist who specialises in natural fuelling and high-performance weight loss with gluten free, sugar free and delicious food. www.thenaturalnutritionist.com.au

Scott Mebberson & Alice Coleman Deglutenous Deglutenous are two gluten-free foodies, who are passionate about enabling those who must live gluten free to love food and have an enjoyable lifestyle. www.deglutenous.com

Cheryl O’Shea The Krooked Spoon My passion is in creating beautiful, edible gluten-free (and sometimes allergy-free) food. I love writing about it and styling it and I hope you enjoy reading it. www.thekrookedspoon.com

Emma and Carla Papas The Merrymaker Sisters We’re the Merrymaker Sisters, Emma and Carla. Authors, Holistic Health Coaches and social media nerds. We share healthy, paleo recipes and inspiration. www.themerrymakersisters.com

Ingredients Serves: 4

1 satchel Zest Rogan Josh Recipe Base 1kg blade steak, chunkily cut 1 onion, diced 1 tbs oil 2 bay leaves 1 cup water 1 tbs cornflour 2 tbs sour cream ½ cup frozen peas 1 sheet of gluten free puff pastry 1 egg yolk

Method Marinate meat for 1 hour (optional). In a heavy-based pot sauté onion in oil until soft. Add bay leaves, the meat and residue marinade. Stir on high heat for 2 minutes then add water. Lower the heat, cover and simmer for 1 hour or until the meat is tender. Preheat the oven to 180C. Add 2 tablespoons water to the cornflour and stir to make a smooth paste. Add to the pot and simmer for 5 minutes until the sauce thickens. Mix in the peas, then spoon mixture evenly into 4 large ramekins. Cut out pastry circles to fit the tops of the ramekins, brush egg yolk around the rims of the ramekins then gently press on the pastry circles, sealing firmly. Brush pastry with remaining egg yolk and place in the oven for 10–15 minutes or until the pastry is golden brown.

Kate Caddle The Whole Housewife My passion is to educate and empower women to live a whole life, through beautiful nourishing food, spirituality and movement. www.thewholehousewife.com

Serve with a crisp green salad. To see our list of stockists go to:

www.zestbyronbay.com.au Global f lavours made in Australia


connect the dots {

HOW TO READ yum. magazine

}

yum. | the healthy chef

You’ll notice throughout this magazine we’ve featured coloured dots within recipes that let you know how allergy-friendly that particular recipe is. While we’ve done our best to bring you the most accurate information, please note that you should always check the ingredients lists of all recipes (and products) before using them, in accordance to your allergies.

gluten free

green pea fritters {

IngredIents

}

300g (10½ oz) green peas (if using frozen, make sure to defrost first) 2 tablespoons fresh chopped parsley 2 organic/free range eggs zest of 1 lemon 150g (5¼ oz) good quality ricotta 1 ½ tablespoons coconut flour (see notes) Pinch of sea salt and pepper

{ reMeMBer } It’s important to cook them over a low, gentle heat on each side until golden and cooked through. serve with a squeeze of lemon and enjoy. You can also accompany with leafy greens or steamed vegetables and drizzle with cold pressed olive oil and lemon.

smash the green peas roughly either by hand or by using a blender or food processor. Make sure to keep it chunky as this is not a puree. Combine the smashed peas into a bowl with parsley, egg, lemon zest and coconut flour. the coconut flour will thicken the mix and allow it to hold its shape when cooking. season with salt and pepper and taste to check.

+ Makes 6 + { nOtes } Coconut flour is available from most health food stores. It can also be replaced with other gluten-free flours such as almond meal or brown rice flour. Quantities of almond meal or rice flour will need to be doubled – just enough so that the fritter will hold its shape when cooked.

Add the ricotta last, smashing it through the pea fritter batter – make sure to leave nice chunky bits of ricotta through the mix. Heat a pan over a low heat with a little olive oil. Cook spoonfuls of pea fritter mixture - as much as you would pikelets or small pancakes. You should get about six green pea fritters.

gluten free

dairy free

vegan

For dairy-free fritters – omit the ricotta all together.

SOY free

Sugar free

nut free

SOY free

SUGAR free

Preservative

free

shop gluten free with confidence {

F ro m C oel i ac A u stral i a – www . coel i ac . or g . a u

}

The Crossed Grain Logo (pictured below right) helps you shop gluten free with confidence, as products with this logo on the packaging have been developed to make gluten-free choices quicker, easier and safer. All products using this logo have been reviewed and approved by Coeliac Australia as part of their endorsement program, and are suitable for a gluten-free diet. Coeliac Australia asks that you support these manufacturers by purchasing products carrying this logo whenever possible. This will help maintain the range and variety of products available from these manufacturers and encourage them to continue to supply gluten-free options for those with Coeliac Disease or other conditions requiring a gluten-free diet. Products that use this logo are: •  Tested to have gluten levels <20ppm (considered suitable as per the Codex standard for gluten). Should the logo be used in combination with a gluten-free claim, the product must measure to have no detectable gluten as per the FSANZ guidelines for gluten free. • Subject to lab testing every 12 months and random annual audits. • Independently approved. • Supporting those following a gluten-free diet.


from the editor {

welco m e to o u r e x c i t i n g g l u te n - free p u bl i cat i o n

}

Really when it came down to it, switching to gluten-free flour was the toughest part after I was diagnosed with Coeliac Disease. Sometimes it worked, other times it didn’t, and every gluten-free flour was different. It wasn’t as simple as just buying plain flour anymore. I remember the first cake I ever made came out like rubber, it was inedible. Then the first gluten-free bread I made came out like a brick. It just became so frustrating. So I decided it was time to do some research and boy did I discover a whole new world of gluten-free flours. It was a real eye-opener. Now that I know which flours to use for what purpose, the moment of pulling out my tray of baked goods all slightly tanned and sometimes deliciously crispy, is no longer met with a gasp. One more hurdle to tick off on my gluten-free journey. This month, to help navigate our way through the natural flour alternatives, we’re joined by the amazing Steph from The Natural Nutritionist (p24). She’ll also share some of her easy, yummy recipes. And then pastry... Realistically I never thought I would eat pastry similar to what I enjoyed before my diagnosis, however Carême Pastry have proved me wrong thank goodness! Please make sure you read their beautiful story and then try their pastry if you haven’t already... you won’t be sorry. This month also marks the start of a talented bunch of contributors for yum. gluten free magazine. Yay for us! Every issue will now feature loads of contributor recipes as well as our own in-house creations. Sharing the gluten free love! So enjoy the gluten-free flour issue that is May, I’m off to wrap up June, which is our long-awaited KIDS issue! P.S. If you’re attending the gluten-free expo in Brisbane on the 23rd & 24th of May please make sure you pop by our stall to say ‘hi!’

Bianca Shugg Publisher/Editor

Next issue - 02 june 2014 - kids contribute@yumglutenfree.com.au - product information and images advertise@yumglutenfree.com.au - advertising editorial@yumglutenfree.com.au - editorial and feature requests info@yumglutenfree.com.au - general enquiries

Disclaimers and Limitation of Liability The content of yum. gluten free magazine, including the information, names, images, pictures, logos and icons regarding or relating to www. yumglutenfree.com.au or its products and services (or to third party products and services), is provided “AS IS” and on an “IS AVAILABLE” basis without any representations or any kind of warranty made (whether express or implied by law) to the extent permitted by law, including the implied warranties of satisfactory quality, fitness for a particular purpose, non-infringement, compatibility, security and accuracy. These terms shall be governed by and interpreted in accordance with the laws of Australia. If you are a consumer, then you may have rights to bring court proceedings in the courts of the country in which you are domiciled. Otherwise, to the fullest extent permitted by law, you and we shall bring all court proceedings in the courts of Australia. Copyright Notice The written and visual contents of this magazine are protected by copyright. You may not reproduce our content online or in print without first obtaining written permission. yum. magazine content cannot be reprinted without obtaining author permission and notifying the magazine. The unique combination of images, colours, sizes, typography, and positioning – “the design” of this magazine is copyright by yum. magazine and may not be reproduced. Images cannot be reproduced outside this magazine, except by the photographer or stylist who created them. The CSS, XHTML, and JavaScript used to design this magazine is considered part of the design of the magazine that is copyrighted.


gluten free food expo 2014 the


what’s on {

in the gluten-free world this month

}

BRISBANE the Gluten Free Food Expo is back in town! The sights, sounds, ideas and – most importantly – the delicious tastes of Coeliac Queensland’s annual Gluten Free Food Expo will return to Brisbane in May. The only event of its kind in Queensland, the Gluten Free Food Expo is a two-day gathering of more than 50 of the nation’s favourite gluten-free food producers as well as keynote medical speakers, celebrity MasterChef cooking demonstrations and more, all in support of people with coeliac disease, those living with gluten intolerance or those who choose a gluten-free lifestyle. Among the Expo highlights will be presentations by: • Dr Sue Shepherd: an award-winning advanced accredited practising dietitian, nutritionist, author and coeliac, Sue owns and operates Shepherd Works – a private dietetic practice in Victoria specialising in gastrointestinal nutritional conditions like coeliac disease and IBS. • Kim McCosker: author of the 4 Ingredients cook book series. • Debra Maloney: coeliac and author of My Gluten-Free Gourmet Kitchen. • Tania Hubbard: author and brains behind the Gluten Free Grain Free Co products. • The Coles MasterChef contestants who will deliver a variety of different gluten-free cooking demonstrations WHEN: Friday May 23 (1 – 7pm) and Saturday May 24 (9am – 3pm) WHERE: Brisbane Convention and Exhibition Centre, Merivale St, South Brisbane TICKETS: Online (Coeliac Queensland members $5, non-members $10) or at the door (Coeliac Queensland members $10, non-members $15) WEBSITE: www.glutenfreefoodexpo.org.au

Adelaide

national food allergy week - be aware, show you care Australia has one of the highest reported incidences of food allergies in the world, and the numbers are growing at an alarming rate. In fact, one in 10 babies born in Australia today will develop a food allergy. An allergic reaction can quickly become life threatening and people can die from food allergy. While the risk cannot be removed, it can be managed. It’s up to all of us to be allergy aware – to know how to minimise the risk of a reaction, to know what to do if a reaction happens, and to understand and support family, friends and colleagues living with food allergies. There are several ways that you can Show You Care during Food Allergy Week 2014. • Paint one nail to symbolise that one in 10 babies born in Australia today will develop a food allergy • Adopt an allergy for one day to better understand the challenges people with allergy face every single day • Download a badge to use through your social media channels • Hold your own community fundraising or awareness-raising event during the week and notify your local paper. when: Monday May 12 to Sunday 18 May WEBSITE: www.foodallergyaware.com.au

Gluten Free Entertaining: Making It Special Everyone deserves food that excites and entices the senses and gluten-free eating can do it for you. Enjoy food that embraces excitement and adventure through this series of demonstrations and tasting with gluten-free specialist chef Sabine de Vuono. To dazzle your friends at your next dinner party choose from these two sessions: WHEN: Thursday 1 May, 6pm – 8.30pm Dinner at 8 – dinner party food Sunday 4 May from 1pm – 3.30pm Vegan and Gluten Free – pure and simple Where: Creative Cooks, 1030 South Road, Melrose Park Price: $40 per person Bookings are essential: Contact the venue WEBSITE: www.justglutenfree.com.au


yum. | table talk

talk of the table {

what ’ s new , what ’ s f ab , what ’ s m a d e u s s h o u t ‘ h o o r a y ’ thi s m o nth - it ’ s a l l he r e

}

Pictured above left, Food for Health’s range of bars and clusters give a sweet punch without the sugar. Above right, The Healthy Chef’s Naked Chocolat Mylk is a chocoholic’s fantasy.

cluster bars Natvia is 100% natural and a healthy alternative to sugar. It’s low GI and has 97% fewer calories than sugar. Natvia gives that sweet little punch, without compromising on taste. These clusters are also fructose free and gluten free so hopefully they make peoples’ lives a little bit easier with ‘healthier’ choices. The clusters have a scrumptuous cinnamon flavour, with a splash of vanilla. They’re delicious first thing in the morning with milk, as an onthe-go snack, or last thing at night with yoghurt as a healthy dessert. Keep an eye out in the health food aisle at your local Woolworths store for these delicious new products. www.foodforhealth.com.au naked chocolat Australia’s first sugar-free, dairy free and gluten-free drinking chocolate. Chocoholics rejoice! The Healthy Chef has launched Naked Chocolat – the perfect way to indulge with a delicious blend of super foods. Bursting with antioxidants, mineral rich cacao, carob, maca, cinnamon and pure vanilla bean, this potent blend provides sustained energy, supports the endocrine and

immune systems, and contributes to hormonal balance. Naked Chocolat promotes optimal wellbeing – it tastes amazing too. Teresa Cutter: “I’ve searched the world to bring together the best ingredients for my artisan, European-style drinking chocolate. Tahitian vanilla has exceptional tasting notes of caramel and a sensual floral aroma that evokes the wild and free spirit inside every cup.” www.thehealthychef.com botanical cuisine The busy botanical cuisine chefs have created these products to help add some gourmet into every day. Ideal for those wishing to include more raw food into their diet, but perhaps stuck for time or inspiration. The product range covers many bases, starting at the breakfast table. It offers sauces and pestos, pâtés, ice creams, desserts and cheeses, their own unique spices, plus the most delectable ice cream with liquorice. At botanical cuisine they make their raw vegan food with three elements in mind: gourmet, organic and sustainable. The flavours and textures are created by chefs with trained palates, with a commitment to beautiful, artisan-inspired


yum. | table talk

on the shelf newbies

heinz fusilli Heinz Gluten Free range comprises six pasta shapes: Penne, Spaghetti, Fusilli, Linguine, Macaroni and Mini Rigatoni. The whole range is endorsed by Coeliac Australia and carries the Crossed Grain Logo. www.heinz.com.au

Pictured above, Botanical Cuisine’s deliciously packaged Vanilla Cashew Yoghurt. raw vegan products. All of their products are sugar, dairy and gluten free. They are made with minimal processing, at low temperatures, with no artificial additives.

soup kitchen Botanical cuisine is committed to sourcing the highest quality organic, biodynamic or wild-crafted raw materials for optimal flavours and health benefits. The food they use is grown according to natural processes, which means natural fertilisers and no chemical pesticides or herbicides.

Pitango’s new Free Range Chicken and Vegetable soup www.pitango.co.nz

Sustainability starts at home. This is a key value at the heart of botanical cuisine’s philosophy and they do their best to express it in every aspect of their business: in packaging – glass, recycled paper for labels; and energy – solar-powered efficiency. They use rain water, minimising their carbon footprint. They do their best to purchase according to fair trade principles. This means they can build on a sustainable foundation, along with helping indigenous co-operatives add as much value as possible to their raw products. The botanical cuisine chefs also pay attention to the way they live their personal lives. They give themselves time to reflect and to nurture their friends, family and home as well as work. That’s an often under-valued definition of sustainability! www.botanicalcuisine.com

orgran New range and new-look Orgran range. Multigrain all-purpose flour. www.orgran.com


Available at

Available at


yum. | C a r ê m e P a s t r y

Fancy a pastry? {

I t ’ s e v e n tasti e r tha n g r a n d m a m ad e , a n d h e a l thi e r Words Michelle Dryburgh

It’s been 18 long months in the making, but Carême Pastry has now unveiled its new glutenfree range. Available in a sweet and savoury option – Sweet Vanilla Bean, and Sour Cream - the glutenfree shortcrust is handmade using the same traditional methods as the classic range, free from preservatives and additives. The team at Carême Pastry has created a blend of gluten-free flours that doesn’t compromise the flavour, texture or workability of the original pastry. It was a challenge founders William and Claire Wood feared wouldn’t be possible. But they pushed on with trials, as requests for gluten-free pastry kept flooding in. “At first we were reluctant to attempt it, believing if we couldn’t produce something that was up to the quality and standard that people had come to expect from Carême, then there was no point,” Claire says. “It certainly took plenty of research, reading and testing. We worked on the dough for over 18 months, playing with ratios to ensure we had a pastry that had beautiful flavour and texture as well as being easy to handle.” During the testing phase, Carême Pastry put a call out on Facebook for people with Coeliac and gluten intolerance to trial the pastry at their kitchen in the beautiful Barossa Valley. “This was a great experience for us as we got to talk to people who lived with Coeliac disease and discover the challenges they faced daily. We also met parents of Coeliac children, which was another light bulb moment, as up to that point we had only thought of our gluten-free customers as adults,” Claire notes. The end result is pastry combining brown rice, white rice, buckwheat, millet, chickpea, amaranth and quinoa flours, as well as a small amount of potato and tapioca starch. A mixture of butter and sour cream is added to achieve the savoury flavour of the Sour Cream Shortcrust, while the sweet dough contains whole eggs and vanilla, sourced from Heilala.

}


yum. | C a r ê m e P a s t r y

No gums are used as a substitute for gluten, and nuts are also left out of the recipe, which means those with nut allergies, particularly children, aren’t excluded from enjoying this unique pastry. “Most of the gluten-free pastries available are made with predominantly starch flours, in our opinion this offered a very bland pastry with a cardboard-like texture,” Claire says. “These are of course the cheapest of the gluten-free flours but we were very conscious of the nutritional value of the pastry and instead chose to make ours with predominantly wholegrain protein-based flours. They offer quite a different flavour profile and together with the butter a beautiful texture, as well as being more nutritionally beneficial.” Both the gluten-free and regular pastries are made on the same premises, but Carême Pastry has strict procedures to ensure no gluten contamination. Gluten-free and regular products are never prepared on the same day, and kitchen staff follow a strict clean-down process before any gluten-free production run. The pastries are also sent for regular gluten residue testing.

“All of our gluten-free flours are stored separately to the wheat flour, with all the wholegrain being stored in a dedicated cool room to maintain integrity of the nutrients,” Claire said. “We even keep batches of neutral ingredients, such as sugar, separate and dedicated to gluten-free production.” The Carême Pastry production process is hands on, with the team working in small batches and producing the dough by hand. A small team of four people is responsible for producing the pastry, while William is involved in testing recipes and overseeing production. Claire takes care of the business management and marketing. But at home, the roles are reversed. “I do all the cooking at home, which people find kind of odd when William is the chef,” Claire says. “We have a very different approach to cooking too. He is a classically trained chef with a French bias whereas I am a home cook who enjoys simple dishes with robust flavour – which he loves to eat.”


yum. | C a r ê m e P a s t r y

William and Claire’s home fridge is loaded with vegetables from their local Barossa Farmers’ Market, and the odd piece of meat from local farmers.

his apprenticeship at Mietta’s and Paul Bocuse,” she explains.

“Our pantry is never without garlic or olive oil and there’s always loads of fresh herbs in the garden,” Claire notes.

More recently, William has been sharing his passion and knowledge of cooking with the public, at gluten-free cooking classes in Sydney.

Their daughters also love to get involved in the kitchen, particularly baking, she adds. “We’ve always shared our love of food with them while educating them about what is healthy and nutritious.” The abundance of fresh and locally-grown produce in the Barossa Valley has also influenced the ingredients in the couple’s commercial products. Carême Pastry uses only highquality unsalted butter, and flours sourced from Laucke Flour Mills and Four Leaf Milling in South Australia. Claire, who has also had a successful career in hospitality management and wine marketing, says she and William have shared their passion for good food, and good wine, since meeting 20 years ago. “We were both working in the restaurant industry, but I was only just beginning my food and wine journey, whereas William already had exposure to great food and wine through

“It was William who introduced me to great food and wine.”

Claire says the classes were popular and allowed William to explain how to prepare the pastry to get the best results. For anyone who missed out, videos are available on the Carême Pastry website demonstrating how to roll out the pastry, which is sold in 400gm rolls. “Since we started Carême back in 2005 we have always had a strong focus on education,” Claire notes. “Our pastry is very different to more commercial products and as such requires a little more care and understanding to ensure the user gets great results.” Carême Pastry is available from independent supermarkets and fine food stores. www.caremepastry.com


yum. | C a r ê m e P a s t r y

SLOW ROASTED CHERRY TOMATO, GOATS CHEESE, BASIL & LEMON TART {

I n g r e di e n ts

}

400g Carême gluten-free sour cream shortcrust pastry 1 tbsp olive oil 2 leeks, washed and finely sliced 2 large eggs + 2 egg yolks, lightly whisked ½ cup cream 200g goats curd 1 tsp finely grated lemon zest / cup finely shredded basil leaves

1 3

sea salt and freshly ground black pepper slow roasted tomatoes

500g cherry tomatoes 3 garlic cloves 3 anchovies, roughly chopped 2 tbsp fresh mixed herbs (oregano, marjoram, thyme, rosemary) ½ cup olive oil sea salt and freshly ground black pepper

Preheat oven to 150°C (130°C fan-forced) and lightly grease the 6 x 9cm individual round loose-bottomed tart tins. To slow roast the tomatoes, place the cherry tomatoes in a roasting tin with the garlic, anchovies, mixed herbs, oil, salt and pepper. In the preheated oven, cook for 1 hour. Remove from oven, allow to cool. Increase oven temperature to 180°C (160°C fan-forced).

preheated oven and bake for 15 minutes. Remove tart tins from oven; check pastry is lightly golden around the edges before removing beans and baking paper. Return tart tins to oven and cook for a further 5-10 minutes, or until golden. Meanwhile, place olive oil and leeks together in a medium saucepan, over a low heat, cover and cook for 10 minutes. Remove from heat and allow to cool.

Meanwhile carefully line tart tins with pastry, so pastry sits 1cm above the top of the tins (to allow for shrinkage). Create several pleats in the pastry to help strengthen and support the sides, and prevent them from collapsing. To do this, simply press any loose pastry around the top edge together. Cover and chill in the refrigerator for 30 minutes.

In a small mixing bowl whisk together cooled leeks, eggs, cream, goats curd, lemon zest, basil, salt and pepper, until smooth and well combined. Pour the leek mixture into the prepared tart shells and bake in preheated oven for 20 minutes or until set. Remove from oven and allow to cool for 10 minutes. To serve, spoon warm slow roasted tomatoes over the top.

To blind bake the pastry cases, line the pastry cases with baking paper. Fill them with baking beans or a dried pulse (eg. chickpeas), to help support the sides and weigh the base down during cooking. Place the tart on a baking tray in

gluten free

nut free

+ Serves 6 + Preparation: 30 min. Cooking Time: 2 hours.

SOY free

SUGAR free

Preservative

free


yum. | C a r ê m e P a s t r y

PEAR, WALNUT & PRESERVED LEMON TART {

I n g r e di e n ts

}

400g Carême gluten free sweet vanilla bean shortcrust pastry Gluten free flour for dusting 100g unsalted butter 100g raw caster sugar 100g walnuts, ground in a food processor 2 eggs 1 tbsp finely chopped preserved lemon peel, (making sure flesh is removed, peel is well rinsed before chopping) 400g pears, peeled, quartered and cored 1 tbsp apricot jam, to glaze

Preheat oven to 180°C (160°C fan-forced), lightly grease a 12cm x 36cm rectangle tart tin with removeable base, line with baking paper.

butter and sugar together until pale and fluffy. Add eggs, one at a time, beating until each has been incorporated. Add the ground walnuts and preserved lemon, mixing until well combined. Spoon the frangipane into the prepared tart shell and spread evenly.

Place pastry on a lightly floured kitchen work surface; roll pastry to a thickness of approximately 4mm. To check if the pastry is the correct size for the tart tin, place the tart tin over the pastry, there should be at least a 5cm border the whole way around. Carefully line the tart tin, cover and chill in the refrigerator for 30 minutes.

Place the pear quarters on top of the frangipane mixture. Place tart tin in oven and bake for 1 hour or until the frangipane is puffed and golden. + Serves 6-8 + Preparation: 30 mins. Cooking Time: 1 hour

Meanwhile to make the walnut frangipane, cream the

gluten free

SOY free

Preservative

free


yum. | shopping list

Make, mix, devour { add these goodies to your shopping list this month

}

2.

3. 1.

4.

9.

10.

5.

7.

8. 6.

1. Olive Green Organics, Amaranth Rice Spaghetti Gluten Free (300g) www.organicbuyersgroup.com.au 2. Springhill Farm, Almond Blondie, www.springhillfarm.com.au 3. Mother Megs, Gluten Free Orange and Almond Biscotti (120g), www.davidjones.com. au 4. Robert Gordon, Fluted Pie Dish (Peach), www.larkstore.com.au 5. Orgran, Premium Chilli Pasta Spirals, www.orgran.com 6. Has No, Gluten Free Plain Flour (500g), www.aldi.com.au 7. Olive Green Organics, Quinoa Rice Beetroot Spinach Baby Anellini (250g) www. organicbuyersgroup.com.au 8. Well & Good, Pastry Flour, www.buyglutenfreedirect.com.au 9. Gluten Free Gourmet, Party Pie, www. spizzicofinefoods.com.au 10. Niulife, Coconut Flour (1kg), www.niulife.com

stockists


GLUTEN FREE

PRODUCTS


yum. | the natural Nutritionist

Natural Flour Alternatives { Ne w to g l u te n - f ree ba k i n g ? We get the l ow d o w n o n the to p three s u bstit u tes }

Words and Recipes Steph Lowe, www.thenaturalnutritionist.com.au

One of the challenges with gluten-free baking is that just because it’s sans gluten, doesn’t mean it is necessarily healthy. Some gluten-free substitutes are high in starch and low in nutrition, when our focus should be natural and nutrient dense whole foods.

Coconut Flour

The best gluten-free flours are almond flour, coconut flour and buckwheat flour. Read on to find out why.

1. Coconut flour is 14% coconut oil; a medium chain triglyceride (MCT) that is easily digested and readily absorbed by the liver. MCTs are used as a direct source of energy by our brains and muscles rather than for fat storage, which is what happens when you consume trans fats, among other things. Studies show that the consumption of coconut oil can assist in calorie burning, fat oxidation and reduced food intake, and as a result, weight loss.

Almond flour Almond flour is one of the best gluten-free substitutes. It is readily available, easy to make, easy to cook with, and delicious. Nutritionally, almonds are full of our heart-healthy monounsaturated fats, and rich in vitamin E, magnesium and fibre. Almond flour is low in carbohydrates and sugar, and is a far more nutritionally dense option than some other common gluten-free flours, such as potato starch, corn starch or tapioca. Where and how Almond flour and almond meal are available at your local market, health food store and in the baking aisle of most supermarkets. To make your own, simply blend raw almonds in the food processor. You can also make your own from the pulp of homemade almond milk –simply place the pulp in an oven on low heat until it is completely dry, before blending to your desired consistency. Meal vs. flour The difference is that almond meal is ground whole almonds, whereas almond flour is blanched almonds with the skin removed. Both are interchangeable in most recipes, however the texture and appearance will be different. On the following page see the Grain-Free Chocchini Bread – with almond flour – for a healthy and delicious sweet treat!

Coconut flour is a must-have addition to your pantry. It is not only gluten free, grain free and low carbohydrate, but also extremely nutritious. Here’s why:

2. Coconut flour is 58% dietary fibre, and is therefore fantastic for blood sugar control, satiety and curbing cravings, all of which are essential for weight management. One of the biggest nutrition myths is that wholegrains and cereals are required for fibre, when in fact they are high in phytates, which limit nutrient absorption in the first place. 3. Coconut flour is rich in protein – great for satiety, blood sugar control, immunity and recovery from exercise, just to start. 4. Coconut flour contains manganese, a vitamin that is essential for the thyroid gland, which is the regulator of our metabolism, growth and energy expenditure. Coconut Flour: tips & tricks • Due to its density, unfortunately you can’t simply substitute coconut flour for other flours. A useful guide is to start with one third of a cup for every cup of ‘normal’ flour. • For every cup of coconut flour, use six eggs and a minimum of one cup of liquid. • Coconut flour and almond flour work really well


yum. | the natural Nutritionist

together. If the density of coconut flour on its own doesn’t fancy you, start by adding a small amount (1/4 cup) to your favourite recipe. The additional advantage here is that it won’t change the liquid requirements or texture of your recipe too much. • Coconut flour is not just for sweet treats. It makes a great gluten-free chicken schnitzel, or as a breadcrumb replacer for coating meatballs. It does have a sweeter flavour than conventional flours though, so perhaps prepare your guests if you’re cooking for more than one. • A great place to start is with the Zucchini Coconut Crepes on the following page.

Buckwheat Flour First things first, buckwheat is a seed. As deceiving as its name may be, it is most definitely wheat free and gluten free, and packed full of nutrients. Importantly, buckwheat contains eight

of our nine essential amino acids, so vegetarians and vegans can especially benefit from including buckwheat as part of their daily protein intake. In addition, buckwheat contains high amounts of manganese, magnesium and fibre. Manganese in particular, is great for blood sugar control, which is important when carbohydrate consumption is concerned. Buckwheat is starchier than our favourite almond and coconut flours, but variety is important right? Buckwheat also contains quercitin and rutin – flavonoids that support healing, circulation, exercise recovery and chronic disease management. Buckwheat flour is a great place to start, particularly if you are new to buckwheat in general. It can be purchased from the health food section of the supermarket, your local health food store or favourite online bulk whole foods supplier. To make your own flour, soak hulled buckwheat groats in water for 15 minutes, rinse well and grind in a food processor or high-speed blender. These Buckwheat Wraps are a fantastic natural and gluten-free alternative to store-bought wraps.

Grain-Free Chocchini Bread { INGREDIENTS } 2 cups almond flour ¼ cup buckwheat flour 2 tbsp raw cacao 2 tbsp psyllium husks 1½ tsp baking powder ¼ tsp sea salt 4 eggs, beaten 1 tbsp apple cider vinegar (ACV) ¼ cup coconut oil ¼ cup rice malt syrup 1 zucchini, grated

Preheat oven to 180°C. In a large bowl, combine almond flour, buckwheat flour, cacao, psyllium, baking powder and salt. Add eggs, ACV, coconut oil, and rice malt syrup. Stir well, ensuring all of the dry mix has taken up the liquid. Let the mixture sit for 5 minutes to allow the psyllium to go to work. Add the zucchini and combine thoroughly. Scoop into a

gluten free

dairy free

greased bread tin and bake for 35-40 minutes or until a skewer inserted comes out clean. Delicious served warm with a dollop of coconut yoghurt. Your kids won’t even notice the zucchini hidden away inside. + Serves 10-12 + Preparation: 10 min. Cooking Time: 35 min.

SOY free

SUGAR free

Preservative

free


yum. | the natural Nutritionist

Zucchini Coconut Crepes

Buckwheat Wraps

{ INGREDIENTS }

{ INGREDIENTS }

3 eggs

ž cup buckwheat flour

1 big dash coconut milk

1 tbsp tapioca

1/3 zucchini, grated

1 pinch Himalayan crystal sea salt

1 tbsp coconut flour

2 tbsp coconut oil

Salt and pepper to taste

3 eggs

1 tbsp coconut oil

1 cup unsweetened almond milk

½ avocado, mashed 2 slices smoked salmon

Whisk eggs well, add coconut milk and whisk again. Add zucchini and coconut flour and whisk thoroughly. Do your best to remove any lumps in the flour. Season to taste. Heat coconut oil in a large frypan over a medium heat, add crepe mixture and cook until just able to flip. Flip and cook for another minute or so, being careful not to overcook. To ensure your crepe stays moist, lightly brown is more than enough. Serve with avocado and smoked salmon. The perfect way to start your day. Also a fun way to get your kids to eat their greens.

+ Serves 1 + Preparation: 5 min. Cooking Time: 5 min.

gluten free

dairy free

SOY free

SUGAR free

Add flour, tapioca, salt and 1 tablespoon oil to a small mixing bowl and combine thoroughly. Beat eggs and add to the above mixture. Add milk in two lots and combine well. Heat coconut oil in a large non-stick pan and slowly pour in one third of the batter. Cook until lightly brown on both sides. Repeat for two more wraps. You may like to add a touch more coconut oil to the pan before each wrap. Allow to cool before serving. { Note } Fantastic served toasted with avocado and packed with as much salad as possible. They can be stored in the fridge for a couple of days, however you may need to reheat them before using so they roll well. + Serves 3 + Preparation: 5 min. Cooking Time: 5 min.

Preservative

free

gluten free

dairy free

SOY free

SUGAR free

Preservative

free


yum. | angieglutenfree

A fresh feast of colour {

S t r ai g ht f r om the g a r d e n to the shelf

}

Words Michelle Dryburgh

Angie Harrison’s kitchen is scattered with a vibrant mix of colours – pink, purple, orange, green and yellow. But before the sweet tooths’ get too excited, these colourful morsels aren’t lollies, but pasta. And, it’s all gluten free. It was in this very kitchen, in a quaint 1850s cottage in Willunga, on South Australia’s Fleurieu Peninsula, that Angie spent years developing her gluten-free recipe. Establishing Willunga Pasta seven years ago, Angie initially produced wheat, spelt and buckwheat pasta, selling her products at the Willunga Farmers’ Market. It wasn’t long before customers started seeking a gluten-free alternative, but two years of failed trials left Angie in doubt. “I was using other peoples’ recipes and very nearly gave up. My son encouraged me to keep trying so I started making my own blends. One night we sat down to a new gluten-free pasta dish, and it was amazing,” she remembers. Angie has no formal training in the food industry, but has always had a passion for fresh, local produce. And she shares this with her customers.

“Customers constantly tell me my pasta is the most delicious pasta they have ever eaten. It doesn’t get any better than that.” Willunga Pasta consists of a blend of brown and white rice flours, tapioca and maize starch, and soy, as well as local free-range eggs and fresh herbs. What really sets this product apart, and the source of the vibrant colour, is vegetables. The flavoured varieties contain up to 40 per cent whole vegetables. “And it holds together beautifully. The texture is firm and delicious and people experience a gluten-free pasta unlike any other,” Angie says. Willunga Pasta is available in fettuccini and penne, in natural, beetroot, chilli and garlic, parsley and garlic, spinach, olive and garlic, and rainbow varieties. Launching soon is an Asian-inspired range of gluten-free and vegan pasta and noodles, including coriander and lime, chilli and ginger, and lemongrass and mint flavours. www.willungapasta.com


Cook with Confidence demonstration classes are tailored for people who have Coeliac Disease and dietary intolerances and provide you with the confidence to cook for your family or friends at home. Book any of our cooking demonstrations and

• create meals and dishes that are easy, healthy and cost

effective, with maximum flavour but without the need to spend all day in the kitchen

• learn short-cuts through specialised, easy to find ingredients and equipment

• taste all dishes demonstrated and be inspired To see the full range of classes visit

www.cookwithconfidence.com.au

For bookings and further information contact Catherine on 0417 373 501 catherine@cookwithconfidence.com.au www.facebook.com/CookwithConfidenceAustralia

Yo-Yo Biscuits Ingredients 1 Cup ORGRAN self-raising flour (130g) 1/2 Cup ORGRAN custard powder 1/3 Cup icing sugar 185g Butter (or vegetable shortenings) Icing 1 Cup icing sugar 1 Tbs milk (or water) 1/2 Tbs melted butter (or vegetable shortenings)

GLUTEN FREE

Method Preheat oven to 180C (355F). Grease baking tray.

1. Sift flour, custard powder and icing sugar. 2. Work butter in by hand or use a food processor to form into a ball. 3. Roll dough into balls, about 1 tsp. in each. 4. Place on a greased oven tray, leaving enough space for spreading. 5. Flatten each one with a fork. 6. Bake until light brown in the preheated oven for 15 minutes. 7. Cool on rack and join together in pairs with icing. 8. Mix icing sugar, milk and margarine and until combined. 9. With a butter knife, spread a generous amount of icing onto one biscuit and top with a second biscuit.

Live Life Well For more delicious gluten free recipes visit

www.orgran.com


You Bake Me Happy Recipes, Styling and Photography Jasmine Ann Gardiner, www.glutenfreescallywag.com


y u m . | t h e g lu t e n f r e e s c a l ly wa g

When I was first diagnosed Coeliac I had no idea that there were so many different gluten-free flours available. Now, I’ve discovered there is a huge selection of flours to choose from, starting with starches: rice, corn, potato and tapioca. Then there’s what I term ‘whole-grain’ glutenfree flours: besan (chickpea), buckwheat, amaranth and quinoa. And then my favourites, the nut meals: almond and hazelnut. Even a mixture of LSA (linseed, sunflower and almond) bakes beautiful cakes. With the majority of my baking I go for a pre-mixed plain gluten-free flour; White Wings, Vitarium and Well and Good are all blends I’ve tried and enjoyed. In my small kitchen I generally only keep on hand quinoa and a selection of nuts to impart those different flavours, and in the case of the nuts, a moist crumb. I urge you to play around with some of the different flours, to see which ones you prefer and what they can add to your baking repertoire.

CHOColate almond & ginger cookies { Ingredients } 80g butter, softened to room temperature 60g raw caster sugar 1 egg, beaten 140g gluten-free plain flour 30g amaranth flour ½ tsp gluten-free baking powder 1 ½ tsp vanilla essence 2 tsp milk 80g dark chocolate, finely chopped 45g raw almonds, chopped

Chocolate Quinoa Cookies { Ingredients } 165g butter, at room temperature 50g brown sugar 50g raw caster sugar 2 eggs, whisked 175g plain gluten-free flour 50g quinoa flour ½ tsp gluten-free baking powder 30g cocoa 80g dark chocolate, chopped into small chunks 80g white chocolate, chopped into small chunks

40g crystallised ginger, chopped Preheat the oven to 180°C and line a few trays with baking paper. Cream together the butter and sugar until pale and fluffy. Add the egg and beat to combine. Add the flours, baking powder, vanilla and milk, and mix to combine. Add in the chocolate, almonds and ginger and mix in. Roll a large teaspoon of mixture into a ball in your hands and place on the prepared baking trays. Continue with the remaining dough, placing the cookie balls approximately 4cm apart. Squish the balls down slightly with two fingers or a fork. Bake for 20 minutes. Remove from oven and allow to cool on trays. Will keep in an airtight container for four days.

Preheat oven to 150°C. Line two baking trays with baking paper. Beat the butter and sugars together for 3-5 minutes until light and fluffy, the mixture should become a slightly lighter colour. Beat in the eggs until just combined. Sift over the flours, baking powder and cocoa, add the chocolate chunks and mix on low to combine for a minute or two. Roll tablespoons of mixture and place onto trays, allowing a couple of centimetres between for spreading. Lightly flatten the tops of the cookies with the palm of your hand. Bake for approximately 20-23 minutes until they are a darker brown on the bottom. Transfer to a wire rack to cool. Will keep for four days in an airtight container.

+ Makes 20 + Preparation: 10 min. Cooking Time: 25 min.

+ Makes 20 + Preparation: 10 min. Cooking Time: 25 min.

gluten free

gluten free

SOY free

SOY free


Oh So sweet! Recipes Cheryl Oâ&#x20AC;&#x2122;Shea, www.thekrookedspoon.com


yum. | the krooked spoon

Choc Chip topped biscuits {

Ingredients

}

125g butter ½ cup caster sugar ½ cup brown sugar 1 tsp vanilla extract 1 egg ½ cup linseed meal or LSA 2 cups plain gluten-free flour 1 heaped tsp baking powder (gluten free) dark chocolate chips

Preheat oven to 160°C (fan forced) and line 2 biscuit trays with silicone paper. In a food processor add butter, both types of sugar and vanilla extract, and whiz until light and fluffy. Scrape down the sides, add the egg and whiz until just combined. Add the flour and linseed meal and whiz until combined. Roll dessert spoon worth of dough into balls, place on baking paper 3cm apart and slightly flatten. Top with six choc chips pressed slightly into the dough. Bake in middle of oven for 15–20 minutes, or until lightly browned. Cool on trays, then store in air tight container. { Notes } Linseed meal can be found in major supermarkets, health food stores or online. Substitute with LSA (Linseed, Sunflower and Almond meal) if unavailable. Many types of chocolate can be used in this recipe – dark, milk and even white. If you don’t have a food processor simply use a stand mixer or hand mixer and follow as recipe states. + Serves 24 + Preparation: 7 min. Cooking Time: 20 min.

gluten free

vegan

SOY free


yum. | the krooked spoon

Almond, Pear & Cinnamon Frangipane Galette WITH Rough Puff Pastry {

Ingredients

} 1 pinch cinnamon

Pastry

250g super cold butter in small cubes

75g butter, soft / cup caster sugar

1 3

500g gluten free plain flour

2 eggs

1 tbsp apple cider vinegar pinch of salt

½ tsp vanilla extract

1 tsp xanthan gum

1 ¼ cup almond meal

6 – 12 tbsp cold water

Toasted almond flakes (optional) Icing sugar to serve

Frangipane

2 ripe pears Pastry: In a bowl combine GF flour, salt and xanthan gum. Add in the vinegar and using a knife mix in just enough water to make a dough. This will depend on your flour and the weather of the day. Once combined, add the butter and lightly mix through, so the butter retains its shape. Between 2 sheets of silicone paper, roll the pastry into a rectangle about 20cm by 30cm. Shortest side in front of you. With the shortest closet to you, fold up to 1/3 of the dough. With the shortest side furthest away, fold over the top of the 1/3 to create a rectangle parcel 1 3 / of the original size, now with the long side in front of you. Turn the dough so the shortest side is in front of you again. Roll out into a rectangle about 20cm by 30cm. Repeat folding and turning 5 more times. If the dough gets a little warm and sticky, simply chill for 30 minutes, then carry on folding and turning. When the required amount of folding is completed, cut in half, cover each portion and chill for 1 hour, or until required.

of the frangipane mix, leaving 2–3cm around the edge clear. Top the frangipane mix with the sliced pear, sprinkle with the cinnamon. In a bowl, lightly whisk the remaining egg. With a pastry brush, brush the whisked egg around the exposed dough. Carefully fold the pastry up over the pear and frangipane in a rough pleat, leaving the centre exposed and brushing freshly folded pastry with egg wash. Once folded up, with silicone paper underneath, place onto a baking tray. Do a final egg wash over the whole tart and sprinkle with raw sugar. Chill for 1 hour. Preheat an oven to 180°C. Place the baking sheet with the tart on the middle rack in the oven. Bake for 30 – 40 minutes until the pastry has browned and blistered and feels firm, but not burnt. To serve, sprinkle with icing sugar and scatter toasted almonds. Enjoy hot or cold. { Note } If you are making this crustless, Place the frangipane in the well-oiled tart mould and fill to ¾. Add the pear onto it and sprinkle with cinnamon. Bake in a preheated oven at 180ºC for 25-35 mins, or until the mix is browned and the outer rim has crusted up. The remaining rough puff will last in the fridge up to 5 days, or you can freeze up to 3 months. Just defrost before rolling out.

Frangipane: In the bowl of a food processor or stand mixer, combine butter and caster sugar and mix until light and fluffy and sugar has been dissolved. Add the 1 egg and the vanilla extract and mix until just combined. Add the almond meal and whiz until fully incorporated. Slice the pear in half and remove core and stem. Slice finely and evenly. Roll out 1 portion of the rough puff pastry (reserving the rest for another time) between 2 sheets of silicone paper until you have a rough circle about 4mm thick. In the center of the dough place half

gluten free

+ Serves 8 + Preparation: 30 min. plus resting. Cooking Time: 40 min.

vegan

SOY free


yum. | the krooked spoon

Sweet Potato Gnocchi {

Ingredients

}

3 sml sweet potatoes 1 egg 1¼ – 1 ½ cup plain gluten-free flour

Preheat the oven to 200°C. Place the sweet potatoes on a roasting tray and place in the oven. Cook until roasted, approx. 50 minutes.

Either serve as is with your favourite pasta sauce or ragu, or pan fry in some hot olive oil and butter for a slightly crisp edge.

Remove from oven and allow to cool. Once cool remove the skin and place the flesh into a bowl and mash with a fork. Add the egg and stir to combine.

Gnocchi paddles are available from good homeware stores or online. They are a dream to use and to create the perfect sauce-holding “grooves”.

Add the flour (1 cup initially) and mash with fork until it starts to come together, then dust hand with flour and knead lightly until a slightly stick dough consistence. If too sticky add a little more flour and repeat process until the correct consistency is achieved.

{ Notes } This recipe can be doubled or tripled without any problems.

Roll a teaspoon worth of dough in hands then using a fork or gnocchi paddle create the “grooves”. To cook: Bring a saucepan of salted water to a rapid boil. Add the gnocchi into the water in batches. Once the gnocchi has risen to the top and floats (aprox 1-2 minutes) it can be removed with a slotted spoon and drained slightly and keep warm. Repeat until all gnocchi is cooked.

gluten free

vegan

nut free

Excess gnocchi can be kept in the fridge for a few days, or frozen in a single layer, then transferred to a container once frozen. Frozen gnocchi can be cooked from frozen without any compromise to the texture or flavour. Allow for an extra 5 minutes cooking time in the water. Don’t have sweet potato? How about using regular potato, pumpkin or carrot and fennel. + Serves 4 + Preparation: 1 hour 20 min. Cooking Time: 5 min.

SOY free

SUGAR free

Preservative

free


Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com


yum. | purebred

English muffins from Ireland {

G l o bal gl u ten - free label la u nches new pr o d u cts d o wn u nder

}

Words Michelle Dryburgh

While we were busy buttering their gluten-free hot cross buns, PureBred was busy baking something new. There’s not just one, but four new PureBred products set to appear on supermarket shelves this month. PureBred is expanding its range to include gluten-free English Muffins, Pikelets and two new bread loaves - Quinoa and Linseed, and Mediterranean. Nutritionist Sarah-Jane Purnell says the new range will retain the same nutritious ingredients and taste as the original products. “PureBred has worked tirelessly to create breads that are gluten free, wheat free, dairy free, soy free, low in fat and high in fibre, without compromising on taste and freshness. “Those who suffer Coeliac disease and wheat sensitivities love that PureBred offers them great tasting bread with all the health benefits they require.”

Toast, Hamburger Buns, Fruit Buns and seasonal Hot Cross Buns. Established in Ireland, the PureBred label is fast becoming a leader in the Australian market. Available exclusively from Coles, the range is baked at the original gluten-free Irish bakery, at the foothills of the Glengesh Mountains near Ardara, County Donegal. PureBred loaves contain half the amount of fat of Australia’s leading brand of gluten free bread, up to three times the amount of fibre and are sold in portion-controlled slices to help control calorie intake. Sarah-Jane says customers have fallen in love with the unique PureBred flavour – which comes from a technique not usually seen in gluten-free baking. “PureBred is unique in that they use a starter culture, which is fermented with the gluten-free flour and water to give a traditional, flavoursome sourdough,” she says.

PureBred first arrived on Australian shores in 2012, offering White and Multigrain Farmhouse Loaves, as well as Supersoft White and Wholegrain Sandwich Rolls.

“Australian consumers have grown to know and love the PureBred brand, and taste.”

Since then, the range has grown to include a Chia Seed Loaf, Raisin

www.pure-bred.com


YUM. | BOOKS

HEALTHY READING MATERIAL {

GLUTEN-FREE BOOKWORMS UNITE!

}

GLUTEN-FREE AND VEGAN BREAD: ARTISANAL RECIPES TO MAKE AT HOME By Jennifer Katzinger Shows you how to bake artisanal gluten-free and vegan breads at home. This cookbook contains recipes for yeasted breads, fougasse, flatbreads, sweet breads, sourdough, quick breads, savoury breads, and sandwich breads. It also includes more than 60 recipes, such as Country Baguette, Cinnamon Pecan Rolls, Kalamata Olive Bread, and, Simple Focaccia. www.bookworld.com.au

EDITOR’S PICK

GLUTEN-FREE AND VEGAN PIE: SWEET & SAVORY PIES TO MAKE AT HOME By Jennifer Katzinger Home-baked pie, fresh from the oven, is practically an American tradition. Who doesn’t love it? This title features techniques and tips for mixing and working with dough that doesn’t contain butter or lard, and for luscious fillings that contain neither cream nor egg. It offers a collection of more than 55 recipes of both sweet and savoury pies. www.bookworld.com.au

HONEYBUNS GLUTEN-FREE BAKING By Emma Goss-Custard Gluten-free bakes can be every bit as delicious as traditional treats. With a little know-how from Honeybuns, you can enjoy gorgeous cakes, muffins, brownies, flapjacks, biscuits and puddings that contain no wheat or gluten. You’ll find all your favourite teatime bakes, from Lemon drizzle cake and A very chocolatey cake to Baked apple muffins and Heathcliff brownies. There are lots of puddings too, including Baked lemon cheesecake, Chocolate and raspberry tartlets, Peach and raspberry roulade and Chocolate lime pie. Packed with practical tips and with a guide to ingredients, this book gives you all the inspiration and advice you need to make your baking gluten-free and gorgeous! www.bookworld.com.au


YUM. | GET SOCIAL

DIGITAL HOT SPOTS {

GLUTEN-FREE SOCIAL MEDIA UNITE

}

G-FREE FOODIE They love food, they live deliciously gluten free, & they ship monthly #Foodie boxes to the allergen-free masses. #glutenfree www.twitter.com/gfreefoodie

THE BLENDER GIRL FIVEAMORGANICS Australian-owned organic yoghurt + granola. Make the most of your morning, every day. #WakeUpBeAMazing + share the love for mornings, life + five:am www.instagram.com/fiveamorganics

@tessmasters is an Aussie actor, writer, Vitamix lover, and green smoothie/juice addict. She is a gluten free, vegan and raw food junkie. www. healthyblenderrecipes.com www.twitter.com/theblendergirl

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PALEO CAFE

Inspired by Raw Food and Paleo Diets, Kelly incorporates nut milks and natural alternatives to refined sugar to create gluten-free recipes so creamy and sweet no one would ever guess there was no casein or sugar.

The Paleo Cafe is an innovative and revolutionary business model combining both a retail store and unique health food cafe, based on the Paleo Diet. Paleo Cafe is the first of its kind in Australia and the WORLD!

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Follow our team on Instagram and join us on our gluten-free adventures around Australia! You can find us here: Instagram

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SPICES AND RECIPE BASES

Visit us in The Regional Producers Market stand H11 at Good Food & Wine Melbourne 30th May - 1st June vega n

www.zestbyronbay.com.au Global f lavours made in Australia

suga free r

dair free y

glut e free n


yum. | coeliac Queensland

Correct diagnosis is key {

T hi n k y o u ’ r e g l u te n i n to l e r a n t b u t n ot s u r e ? D o n ’ t go off g l u te n a n d hope fo r the best . co r r ect diag n osis is the v ita l fi r st step } Words Belinda Glindemann

According to official statistics, one in 70 Australians have coeliac disease but a whopping 80 per cent of these people remain undiagnosed. That’s some 272,000 oblivious Aussies. On the eve of Coeliac Queensland’s Gluten Free Food Expo in Brisbane, expo guest speaker Dr Sue Shepherd of Shepherd Works (pictured above right) says more and more adults are being diagnosed with coeliac disease, whereas years ago it was considered a disease only diagnosed in our children. “Coeliac disease can present at any age and the variability and often vagueness of symptoms can present a diagnostic challenge to many medical practitioners,” she says. While the gastrointestinal symptoms can be obvious, Sue (who has coeliac disease herself) says there are other more obscure symptoms like infertility, delayed onset of menstruation, recurrent miscarriages, osteopaenia, osteoporosis, recurrent mouth ulceration, dental enamel defects, lethargy and fatigue. Coeliac Queensland dietitian Kristina Petschel says many people who suspect they have gluten intolerance or coeliac disease try to self-diagnose by simply eliminating gluten. While it makes sense to them, she says this is the worst thing people can do. “People usually just stop eating bread and think that might solve things, but there are loads of other things in bread besides gluten that people can react to,” she says. Kristina, who also lives with coeliac disease, explains that correct diagnosis starts with a simple blood test (which won’t provide confirmation but will

show the presence of certain antibodies in people with coeliac disease) and is followed up with a small bowel biopsy performed under twilight sedation via endoscopy. In people who put themselves on a GF diet before testing, the small bowel lining (villi) can actually start to repair and the biopsy result will not be accurate. Dr Sue says correct diagnosis is very important because, if left untreated, people with coeliac disease can be at an increased risk of bowel cancer, osteoporosis, infertility, miscarriages and chronic ill health. However, the risk of all of these conditions returns to normal on a gluten-free diet. For those diagnosed with coeliac disease, there is a 10 per cent chance someone else in their family will also have the disease, so knowledge definitely is power. “Ongoing monitoring is also important,” Sue says. “People’s villi usually grow back and return to normal, but this can take from months to more than five years – and this is in people strictly compliant with their diet. People need to remain on their diet for life, even if the villi grow back. In this sense, people with coeliac disease are only treated – they are not cured. The diet is for life or until a cure is found, and doctors are working on it!” Dr Sue Shepherd will be guest speaking at Coeliac Queensland’s Gluten Free Food Expo in Brisbane on May 23-24. www.glutenfreefoodexpo.org.au www.coeliac.org.au/qld


healthy immune boosters Recipes Teresa Cutter, www.thehealthychef.com


yum. | TERESA CUTTER

Super C Immune Boosting Smoothie Citrus such as oranges, mandarins, grapefruit, lemons and limes are an excellent source of vitamin C, which helps maintain the body’s defence against bacterial infections. Citrus has a unique type of fibre that, in studies, appears to dramatically reduce cholesterol. Carrots contain vitamin A precursors called carotenoids (Beta carotene) that help promote vision and support a healthy immune system. Ginger is packed with an impressive list of health properties and scientifically shown to have potent antioxidant, anti-inflammatory and antimicrobial properties, ginger also helps to boost immune function and combat cellular damage. Curcumin is the active ingredient in Turmeric, which gives it the distinct and vibrant yellow colouring. Curcumin has potent anti-inflammatory, anti-oxidant, antibacterial, detoxifying and gastrointestinal health properties, which have been linked to the prevention of cancer cell growth and management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease. Turmeric is a nutritional powerhouse, rich in manganese, zinc, B group vitamins and iron. Try adding 1/4 teaspoon of freshly grated or dry turmeric to your next juice or smoothie.

{

Ingredients

}

1 whole carrot – washed but not peeled 1 whole orange, peeled ½ lemon, juiced 1 cup ice 1 sml slither ginger 1 cup filtered water 1 tbsp ground flaxseeds ¼ tsp turmeric – ground or fresh 1 tsp Healthy Chef Natural Immune Support

Combine all the ingredients into a good high performance blender – I use a high performance blender. Blend until combined. Serve in a large glass and enjoy. { INSPIRATION } Add a pinch of cayenne pepper to boost anti–inflammatory properties. Add a wedge of red papaya, which is rich in vitamin C + beta-carotene to help boost your immune system. Use mandarin or pineapple in place of the orange. Add a splash of kombucha before blending, for a boost of natural probiotics. Use 1 fresh young coconut + flesh in place of water to boost hydration and anti-viral properties. gluten free

vegan

SOY free


yum. | TERESA CUTTER

Citrus Salad with Manuka Honey + Pistachio Citrus are one of my favourite fruits to enjoy this time of year. My citrus salad is purely delicious and I love eating it for breakfast or creating it as a luscious dinner party dessert for good friends. You can enjoy it on its own or topped with natural organic yoghurt. I also love serving this with smashed raspberry puree that takes it to another level of deliciousness. What’s good about citrus: It's rich in antioxidants that can help boost immune function and protect the body against disease. The vitamin C in citrus helps the synthesis of collagen, which can break down as we age. Collagen is found in your skin, bones, tendons and ligaments, and gives strength and structure. It’s vital for skin elasticity and firmness. Manuka honey works as an antibacterial, to help fight virus and bacteria. Pistachios are high in the minerals potassium and magnesium to help nourish the nervous system when under stress.

{

Ingredients

}

2 oranges 2 mandarins 2 blood oranges 1 lime 1 pink grapefruit fresh herbs such as thyme or mint for garnish 1 tbsp Manuka honey ½ tsp vanilla bean paste or extract 30g (¼ cup / 1 oz) pistachio nuts, chopped OPTIONAL

Thick organic natural yoghurt with live cultures to serve (see notes)

Peel all the citrus fruit, ensuring all the white pith is removed. Slice the citrus and arrange onto a serving plate, alternating colours to make it look beautiful.

To make a Cashew Nut Cream just blend 1/2 cup raw cashew nuts with 1 cup of water and a little vanilla extract. Blend until smooth and creamy.

Combine Manuka honey and vanilla then drizzle onto the citrus salad just before serving. Garnish with pistachio and garden herbs.

Coconut cream or yoghurt can also be used in place of blending. Add a hint of ginger to the manuka honey before drizzling. Leftovers can be blended into an amazing immune-boosting smoothie with a little organic natural yoghurt.

{ NOTES } For a dairy-free alternative to yoghurt, combine the flesh of 2 mangoes, 1 cup of coconut cream or coconut milk, and 1 tsp vanilla into a high-performance blender like a Vitamix. Blend until smooth and creamy then serve alongside the citrus salad. gluten free

+ Serves 2 + Preparation: 30 min.

vegan

SOY free


yum. | TERESA CUTTER

Immune Boosting Chicken Soup When I was a little, my great Aunt used to make this amazing Polish chicken soup called Rosół, to help fight a cold or flu. It was amazing, and you could instantly feel it’s healing effects with every mouthful. If we wanted noodles with our soup, she would instantly beat up a few fresh eggs and slowly pour the mix in a thin stream into the simmering stock which made the best egg noodles. With a few tweaks to her original recipe, the ingredients in my chicken soup have been specifically selected to help fight cold + flu. Don’t be scared off by the amount of garlic in the recipe – after a few minutes the flavour will infuse into the stock and give it richness and density. It’s the key to the flavour and staying cold and flu-free all winter. I can guarantee that one bowl of this soup and you will instantly feel the healing effects. It only takes 10 minutes to make and it’s totally delicious. Sip it slowly, and enjoy. Garlic, turmeric and ginger are potent detoxifying and antiviral herbs to help the body get rid of toxins, stimulate circulation, reduce inflammation, aid digestion and boost your immune system. Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding a little protein such as chicken will supply your body with essential amino acids your body needs to heal and nourish. The perfect ingredients to help you get through the winter cold. {

Ingredients

}

10 cloves garlic, smashed (approx. 1 whole bulb) 2 tbsp finely grated ginger 1 tbsp fresh grated turmeric (see notes) 1 litre (35 1/4 fl oz) chicken or vegetable stock 1 litre (35 1/4 fl oz) water 500g (17 1/2 oz) free range / organic chicken breast, cut into chunks (see notes on using whole chicken) 2 bunches coriander, chopped ¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious) 3 tbsp tamari soy sauce Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot. Simmer for 5–10 minutes over a low heat until chicken is cooked through and flavours have infused into the stock. Add mirin, tamari and coriander just before serving. Serve in large bowls and sip slowly. Enjoy. { Notes } Vegetarians can use vegetable stock in place of chicken stock and use my lane kluski or organic silken tofu in place of the chicken to boost protein. For lane kluski (polish for egg noodles) beat 2 eggs and pour in a thin stream over the simmering stock for the best egg noodles you’ll ever eat. Fresh turmeric is available from your local grocer. If using dry then only gluten free

vegan

nut free

use 1/4 tsp but fresh is best for it’s anti-viral properties. Other vegetables can be added if you like such as shiitake mushroom, spinach, and kale. A little chilli or my XO Sauce can be added for a little heat. This soup only takes 10 minutes to make, which is why chicken breasts are used. Obviously you can make this soup using a whole chicken, using all of the stock and removing the tender meat from the chicken then stirring through the stock before serving. This will take approx 1 1/2 hours. + Serves 4 + Preparation: 10 min. Cooking Time: 10 min.

SOY free

SUGAR free

Preservative

free


Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com


yum. | TERESA CUTTER

Carrot + Ginger Soup This purely delicious carrot soup recipe comes from my haven of solitude – Kamalaya Wellness Sanctuary in Koh Samui. What I love about this soup is that it’s quick and easy to make, and you can feel the healing benefits just after a few mouthfuls. The most important secret to making this soup is to cook it very quickly to maximise the flavour, while still keeping the nutritional benefits. It should take about 10 minutes. For more healthy recipes, check out my 80/20 book. Carrots contain vitamin A precursors called carotenoids (beta carotene) that help promote vision and support a healthy immune system. I love adding a hint of ginger and a little turmeric to enhance antiinflammatory and immune-boosting properties. Pumpkin seed milk is high in zinc for optimum immune function. Black pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory.

{

Ingredients

}

1 leek, washed and finely sliced 1 stick celery finely chopped 1 tbsp fresh grated ginger 1 tsp freshly grated turmeric or 1/2 teaspoon dry 600g (21 oz) carrot, thinly sliced 300 ml (10 1/2 fl oz) pumpkin seed or almond milk, or just extra vegetable stock 1 litre (4 cups / 35 1/4 fl oz) Vegetable stock (hot) 1 onion or 2 shallots, chopped finely Pinch of sea salt Black pepper to taste

Combine stock, leek, celery, carrot, pumpkin seed milk, ginger, turmeric and shallot into a saucepan.

Serve with fresh garden herbs or a little coriander pesto.

Bring to the boil and simmer for 10 minutes. Remove the soup from the heat and cool slightly.

{ NOTES } Pump up the protein and blend with white cannelini beans, natural pea protein or serve scattered with edamame.

Blend in a high performance blender like a Vitamix for 15 – 20 seconds.

Add lightly sautéed shiitake mushrooms to boost immuneboosting properties.

Pour the soup back into the saucepan to reheat and season with sea salt and pepper.

+ Serves 2 generous bowls + Preparation: 10 min. Cooking Time: 10 min.

gluten free

vegan

nut free

SOY free

SUGAR free

Preservative

free


Olive & Joy diamond heart tea towel, $29 www.oliveandjoy.com


yum. | cafe focus

Grain-free bakery headed for Brisbane { I m m u n e - i m p r o v i n g bak e d g o o d s m e e ti n g a g r o wi n g d e m a n d

}

Words Michelle Dryburgh

It’s brought tears of joy to customers in Canberra – and now will open its doors in Queensland. Deeks Health Foods was established in the ACT in 2004 as the first entirely gluten and grain-free bakery in the world. It is now expanding operations with a new bakery set to open soon in Brisbane, offering its exclusive range of grain-free bread and other baked goods. As well as retail sales, the bakery will provide wholesale products to supermarkets, health food stores and cafes across Queensland including the Gold Coast and as far north as Cairns. Grant Kempster is part owner of the Brisbane operations, and is excited to be bringing the Deeks difference to the sunshine state.

“The Brisbane bakery will allow us to better service a rapidly growing customer base in Queensland who, through nothing more than word-of-mouth, have discovered and love our products,” he notes. Grant describes a visit to a Deeks bakery as an experience like no other – particularly for anyone with Coeliac disease who has become used to ‘going without’. “What Coeliac visitors invariably experience is doubt and reservation in the first instance,” he says. “Then, after being told everything is grain and gluten free, astonishment and disbelief surfaces. ‘What, you mean I can eat anything in this shop?’ is often the first question people ask. This is commonly followed by: “What about these, can I eat these?’”


yum. | cafe focus

Pictured above, Deeks’ founding directors Bill Giles and Rob de Castella.

“It’s really quite funny and immensely satisfying to know we can help people in our own way. We’ve had visitors cry and thank us profusely for providing something they’ve not eaten for over twenty years. Kids also get a buzz to know that they don’t always have to miss out and they too can enjoy a treat from time to time.” The first Deeks bakery opened its doors 10 years ago, at a suburban shopping centre in Pearce, Canberra. But developing the business model, researching ingredients and trialling recipes began many years earlier. Grant says the concept of the grain-free bakery was born out of the need to a fill a growing demand for high-quality, gluten-free products. “Gluten free breads were available at the time but they tasted awful and fell apart and crumbled to bits just by looking at them.” Improving the health of customers was also at the forefront of developing the brand. One of Deeks’ founding directors, Bill Giles, conducted thousands of clinical trials, which found the health of those who were immune-compromised was vastly improved when grains were removed entirely from their diets. “Their symptoms dissipated and overall sense of wellbeing was renewed and energised,” Grant says.

“Bill approached Rob de Castella who was sold on the idea instantly. Rob’s wife had been largely grain free since her late twenties and had worked at Bill’s clinic, so the collaboration was ideal.” The bakery initially sold products to the public and a handful of health food stores and small organic markets. It wasn’t long before cafes and larger markets were on board, and a year later the second Deeks bakery opened at Dickson, in Canberra’s north. Today Deeks products can also be found in Superbarn, IGA, Coles, select Canberra cafes and restaurants, and in parts of Australia’s east coast. Deeks breads contain a unique blend of seeds, starches, oils, legumes and natural flavours like chocolate, herbs, spices, fruit, vegetables and nuts. Currently all products are made at a gluten-free production site in Fyshwick, baking up to 6000 loaves each week, plus other sweet and savoury baked goods. Details on the opening of the Brisbane bakery and a list of stockists will soon be available on the Deeks website, and a dedicated Deeks Brisbane Facebook page will go live soon. In the meantime, online orders are available, or visit a Deeks Bakery in Canberra. www.deeks.com.au


yum. | the merrymaker sisters

merry little bake-off { snapping you back into focus with these af ternoon treats }

Recipes Emma and Carla Papas, www.themerrymakersisters.com.au

Paleo Sesame Snaps

mustard and chive scones

{ INGREDIENTS }

{ INGREDIENTS }

2 cups sesame seeds


2 cups almond meal

1 cup almond meal

2 tbsp arrowroot (tapioca) flour

½ cup honey (if you want a lower GI version, try half honey and half rice malt syrup)


½ tsp baking powder

¼ cup coconut oil melted

2 eggs whisked 3 tbsp wholegrain mustard 2 tbsp fresh chopped chives

Preheat oven to 180°C. Combine all of the ingredients into a large bowl and mix well.


1 tbsp onion flakes

Split the mixture in half and place one half between 2 pieces of baking paper. Roll out with a rolling pin to about ½ a centimetre (¼ of an inch).


2 tbsp melted coconut oil

Carefully peel off the top layer of baking paper and transfer to a baking tray. Repeat with the other half of the mixture.
 Place both baking trays into the oven for 10 minutes or until golden brown.
 Allow to cool completely before chopping or snapping into desired sized paleo sesame snaps! + Serves 6 + Preparation: 10 min. Cooking Time: 30 min.

2 tbsp almond milk

salt and pepper Preheat oven to 180°C and line a baking tray with baking paper. Mix the almond meal, arrowroot flour, onion flakes, baking powder, salt and pepper in a large bowl. Make a well in the centre and add the mustard, chives, eggs, almond milk and coconut oil. Mix all ingredients well (it will be a little sticky!) Split the mixture into 6 and roll into balls. Place balls onto the baking tray 2cm apart + squish down each scone with a fork. Place into the oven for 15 minutes, or until golden brown. + Serves 6 + Preparation: 10 min. Cooking Time: 30 min.

gluten free

dairy free

vegan

SOY free

Preservative

free

gluten free

dairy free

SOY free


See next page for this Paleo Raw Carrot Cake recipe >


yum. | the merrymaker sisters

Paleo Raw Carrot Cake

Paleo Caramel Date Slice

{ INGREDIENTS }

{ INGREDIENTS }

2 carrots grated


2 cups almond meal


1 cup unsweetened shredded coconut


1 cup chopped dates


1 cup walnuts crushed
 1 cup pitted dates (soaked in boiling water for at least 10 min) ¼ cup coconut oil


1 cup chopped walnuts
 125g ghee melted (you can also use coconut oil)
 ½ cup coconut sugar


2 tsp cinnamon


1 egg

1 tsp Natvia frosting

½ cup raw cashews (soaked in water for at least 15 min, the longer the creamier the frosting, we recommend overnight)
 ½ cup unsweetened shredded coconut
 ¼ cup coconut oil
 1 lemon juiced
 2 tsp Natvia In a large mixing bowl add the carrots, coconut, walnuts, cinnamon and Natvia, mix well. In a food processor (we use our Vitamix) whiz the drained dates and coconut oil until smooth.
Add this to the mixing bowl. Mix really well until combined (it’s easiest to use your hands here). Divide the mixture between 6 silicon muffin cases and press them down really firmly. 
Place these into the fridge for around 10-15 minutes. Meanwhile, let’s make the frosting!
In your food processor whiz the drained cashews, coconut, coconut oil, lemon juice and Natvia until smooth. It will take around 5 minutes. Turn out the cakes and ice with spoonfuls of frosting, top with a sprinkle of cinnamon and an extra walnut! + Serves 6 + Preparation: 10 min. Cooking Time: 30 min.

gluten free

dairy free

vegan

SOY free

Preservative

free

Preheat oven to 180°C and line a 20cm x 20cm slice tin. In a saucepan melt the ghee and sugar together, allow this to cool slightly. Add the egg, dates, walnuts and almond meal, mix until well combined. Press the mixture into the prepared tin and bake for 25-30 minutes. Allow the slice to cool in the tin and cut into squares.
 Enjoy! You can store leftovers (if there are any) in an airtight container. + 16 squares + Preparation: 10 min. Cooking Time: 25 min.

gluten free

dairy free

vegan

SOY free

Preservative

free


Available at

Available at


yum. | well and good

Well and Good for almost a decade { From the garage to the globe Words Michelle Dryburgh

}


yum. | well and good

Pictured above, Founder Sam Barak shows us how his growing range of allergy-free food products are created.

They say the best ideas come from humble beginnings, which means gluten-free manufacturer Well and Good was destined for great success from the start.

Well and Good has been around for nearly 10 years now. How has the brand developed in that time? The Vision for Well and Good has always been to deliver high-quality gluten and allergy-free products to the retail and food service markets, and developing that credibility as a market leader has been a constant goal.

Established in Sam Barak’s garage in 2005, Well and Good is now a leader in gluten-free manufacturing, servicing both public consumers and the food service industry. The company offers more than 20 gluten-free products across both markets, from cake mix to custard powder, and the range continues to grow. As more Well and Good products take their space on supermarket shelves, marketing coordinator Shila Barak talks about their success, vision and future…

Our customer service and communication is number one priority, whether it’s developing recipes according to customer demands, or Sam personally working with bakeries to get a product right on the production line. That is the reason Well and Good flours are now used in many bakeries, hotels and kitchens around Australia.

What was the inspiration behind Well and Good? The starting point for Well and Good was a family friend’s child with multiple food allergies, who was missing out on birthday cake at a party. Sam decided he could help, and with his 25 years of experience in the food industry, turned his attention to developing what was to become the cornerstone of the Well and Good business… The Well and Good Chocolate Mud Cake!

What goes into Well and Good products? Our factory is one of only a few in the world strictly dedicated to allergyfree food production. It was created solely to develop food products free from gluten, wheat, dairy, peanut, tree nut, fish, shell fish and soya. These products are often used in gluten-free foods because they are very functional. Despite these limitations, Sam has managed to create delicious, moist and functional products.


yum. | well and good

What can you tell us about the manufacturing process? We have adopted a continuous improvement philosophy, and implemented quality assurance systems and practices in order to provide safe and unique allergy-free products for people with special dietary needs as well as the community at large. All Well and Good products are manufactured in Melbourne, Australia. Every batch is tested for any traces of gluten, peanuts and dairy using a NATA certified laboratory. We also do a batch bake in our in-house test kitchen before we release to stores. Where do the recipe ideas come from? It’s a joint effort. We are continually innovating, creating and developing new gluten and dairy-free products and recipes. Sam is a bit like a mad scientist, he’s very passionate and brings a lot of ideas back to the team. It’s our job to get him to focus on developing the products the market wants and needs at that time. The food service industry also presents a lot of challenges, but Sam loves a challenge. Where can we find Well and Good products? IGAs and independents have stocked Well and Good from the get go. More recently Coles has started stocking Well and Good Custard Powder, Biscuit Mix and Sponge-Swiss Roll mix. I can’t explain the excitement we all feel when we see our products on the supermarket shelf. The amount of work that goes into developing each product is immense and it takes the combined efforts of the entire team to make each product happen. I’ve even bought a pack from Coles myself because my kids were so excited to see it on the shelf they wanted to make it right away. What do you think has made Well and Good a leader in the gluten-free product market? The Well and Good Team is dedicated to innovation in gluten and allergyfree foods. Experimentation and constant research into

new ingredients and techniques is very important to Sam and makes Well and Good a standout in the industry. We also do everything in-house: manufacturing, product development, sales, and marketing. We even shoot our own easy-to-follow recipe videos on YouTube. Our handson approach means we can respond to customer requests for product variations, and more importantly keep our retail lines affordable for everyone. What is the most popular Well and Good product? Recently our flours have been selling like hotcakes. The pastry flour is particularly popular. Can you give us a sneak preview of your next product release? Currently we are working on a new bread mix, the best gluten-free bread the world has ever seen! www.wellandgood.com.au


Available at

Available at


Light entertainment Recipes by Scott Mebberson and Alice Coleman, www.deglutenous.com


yum. | deglutenous

moroccan lamb & carrot salad pizza {

Ingredients

}

Pizza base

Pizza base: Place the plain flour, yeast, pepper, salt and oil in a bowl and mix, slowly adding the water until you have a workable dough. Halve the dough and roll each piece between two pieces of baking paper until it is 3-4mm thick. Using a cookie cutter or a large glass, cut a hole in the middle of the pizza to place the salad after cooking. Preheat your pizza trays in the oven to get a crispier base. Pizza topping: Make the Moroccan spice rub by combining the spices, salt and garlic salt and mix well. Set aside ½ tsp of the Moroccan in a small bowl.

200g gluten free plain flour 1 sachet of yeast 1 pinch ground black pepper 1 pinch of salt 2 tbsp olive oil 150ml warm water

Prepare the lamb by drizzling 2 tsp of olive oil over the steaks then rub the remaining spice mix over the lamb and allow to sit for 30 minutes. To caramelise the onions place the chopped red onion, extra olive oil, balsamic vinegar and brown sugar in a saucepan and cook for about 10 minutes or until the onions have caramelised and soaked up all the moisture. Set them aside.

Pizza topping 1 tsp ground coriander 1 tsp ground cumin 1 tsp mild paprika ½ tsp ground turmeric ½ tsp sea salt ¼ tsp garlic salt 450g lamb steak, trimmed 4 tsp olive oil 1 clove garlic, crushed 2 tbsp pine nuts, lightly toasted 1 red onion, finely sliced 1 tbsp olive oil, extra ½ tbsp balsamic vinegar ½ tbsp brown sugar 1 tbsp mint, chopped ½ tbsp lemon juice 100g greek yoghurt Salad 4 carrots, julienned into thin strips

In a bowl combine the mint, lemon juice and greek yoghurt and set aside. Cook the lamb on a medium high heat to seal each side, 2 minutes on each side will do. When the lamb has cooled enough, slice it thinly. In a bowl combine the garlic, 2 tsp of olive oil and ½ tsp of Moroccan spice and use a basting brush to spread it over the bases. Bake the bases on your pre-heated oven trays for 15 minutes in a moderate oven. Remove the bases from the oven and divide the lamb and caramelised onion evenly over the two bases. Place them back in the oven for 5 minutes to heat through. Remove them from the oven and dollop the yoghurt dressing around the pizza and sprinkle the pine nuts to finish. Divide the carrot salad and place in the middle of each pizza. Carrot salad: Combine all ingredients in a bowl. + Serves 4 + Preparation: 40 min. Cooking Time: 40 min.

1 tsp lemon juice 1 tsp olive oil 2 tbsp pistachios, roughly chopped 2 tbsp sultanas

gluten free

vegan

nut free

SOY free


delicious lemon tart {

Ingredients

}

Pastry 100g butter, chilled and cubed 70g potato starch 60g rice flour 80g cornmeal 55g caster sugar 1 tsp xanthan gum 1 egg extra rice flour for kneading Lemon filling 1 tbsp finely grated lemon rind 125ml lemon juice 5 eggs

In a food processor place butter and all dry ingredients, mix until a crumbly consistency. Place the mixture into a bowl, add the egg and mix slowly with a wooden spoon until the mixture forms big lumps. Flour a clean, dry bench using rice flour. Knead the dough into a ball with dry hands, wrap in cling wrap and place in the

fridge for 30 minutes. Place the dough between two sheets of baking paper and roll with a rolling pin to fit a 24cm loose based flan tin. Lift pastry into the tin and trim the edges. Cover the pastry with baking paper and weigh down with rice, dried beans or baking weights if you have them. Bake in a preheated, moderate oven (180째C) for 15 minutes. Remove the weights and baking paper and bake for about 10 minutes or until golden brown. Meanwhile, whisk all the lemon filling ingredients in a bowl and leave to stand for at least 5 minutes. Slide the oven rack, that sits under the flan tin, out of the oven slightly, to allow easy access. Pour the lemon filling into the tart, carefully slide the tray back in to the oven. The reason for doing this is that if you take the flan tin out of the oven to fill it, it will be so full you are likely to spill some of the filling on the way back to the oven. Bake for about 30 minutes or until the filling has slightly set. Cool the tart and sprinkle with icing sugar before serving. + Serves 8 + Preparation: 60 min. Cooking Time: 60 min.

gluten free

vegan

nut free

SOY free


y u m . | n at u r a l ly g lu t e n f r e e

a clean and minimalist approach {

going t h e e x tra mi l e f or q u a l ity

}

Words Michelle Dryburgh

You know you’ve made it in the gluten-free food world when your buyers are some of Australia’s most illustrious restaurants. Naturally Glutenfree custom-makes gluten-free products for several high-end establishments – Sydney and Brisbane restaurants Aria, Stokehouse, Riverbar and Kitchen, and Opera Bar just to name a few. The wholesale business also produces gluten-free sweet and savoury breads, pizza bases, cakes and biscuits for the wider food-service industry including health food shops, delis and grocers. It’s a brand that’s gone far and wide, but for founder Ash Ghahramani, Naturally Glutenfree started closer to home.

“My wife Kirsty was diagnosed with Coeliac disease 20 years ago, so the cause is very personal,” he remembers. “It was eight years ago now that I met my business partner in Canberra, and soon realised our opposing but complementary skills were the keys to a successful business.” Ash identified a gap in the market for gluten free products, which were also nutritious and contained no preservatives or chemicals. Naturally Glutenfree was built on those principles, and has been operating as a family-owned Australian business from a factory in Gosford since 2007. “We use high-tech equipment, including a mill for milling our own flour, mixers, provers and ovens. But our bread is handmade and packed. We produce hundreds of loaves each


y u m . | n at u r a l ly g lu t e n f r e e

week along with our food service range, which includes hamburger buns, hot dog rolls and of course our popular pizza bases.” The emergence of cheaper, imported gluten-free products may have pushed Naturally Glutenfree off supermarket shelves, but Ash says those who value their health are happy to go the extra mile to source the best quality products. Public buyers can order Naturally Glutenfree products online or visit the factory outlet. “We have noticed a massive increase in the number of brands emerging in the last three or so years, especially from overseas,” he notes. “There has also been a shift from where a lot of people buy their gluten-free bread, going from independent grocers and health food shops to major supermarkets.” Naturally Glutenfree aims to produce clean food with a minimalist ingredients list – using no preservatives, no artificial flavours, no added sugar or oils.

for a certain character they add to the mix,” Ash says. “One constant ingredient however is the quinoa we use in all our blends. We found it has a unique flavour as well as the huge nutritional values that are perfectly in line with our brand. “When we developed our product range around this wonderful ingredient seven years ago we had a hard time educating our customers how to even pronounce the name. Now quinoa is widely available and well recognised.” Perhaps what Coeliacs miss most about gluten is the crunch of a crusty loaf of bread. Naturally Glutenfree has responded to this with its signature Crunch Loaf – the most popular seller. It doubles the sales made on all their other products. Ash reveals the secret. “A mixture of five seeds, sesame, sunflower, pumpkin, linseed and poppy seeds, is added to our classic flour blend of tapioca, quinoa and corn. Then yeast, sea salt and finally guar gum is added.

Most products use a combination of tapioca, quinoa, corn meal, lupin and rice flour.

“Once toasted the seeds roast and as well as an enhanced flavour, they provide a crunchy texture, hence the name. It’s very versatile and suitable for sweet and savory toppings.”

“Usually a combination of at least three of these is used, each

www.naturallyglutenfree.com.au


yum. | the whole housewife

the perfect crunch { b a c k i n c av e m e n day s pa l e o wa s t h e d o n e t h i n g a n d g a t h e r e r s w o u l d c a r r y h o m e berries, seeds and nuts for brekky. so what's changed? }

Recipes Kate Caddle, www.thewholehousewife.com, Photos Naomi Vasington, www.naomivphotography.com.au

Brookfarm’s Macadamia Muesli is packed full of delicious gluten-free goodness, is naturally high in protein and fibre, and with no preservatives it’s definitely a great breakfast choice. It will keep you fuller for longer while providing essential nourishment. I love all of the flavour that they've managed to get into the product. Seeds, nuts, dried cranberries, and puffed buckwheat make it super tasty and a favourite in my house. Plus it’s high in protein and fibre, and thanks to the cranberries it’s also high in anti-oxidants. Although the flavours are beautiful, most of all I love that this product is Australian made, just down the road from me in Byron Bay. There’s something about it that feels homemade, which makes it extra special to eat. Brookfarm Macadamia Muesli is also a perfect topping on baked desserts, with ice cream, and in slices and muesli bars. You could also add some of your favourite extras to the mix, like slivered almonds. It is worth noting that it does contain soy, in the form of soy flour. If you or your littlies are allergic to soy, this might not be the one for you. This is a great little product that has become a regular in my pantry. You won’t regret giving it a try!

Macadamia Muesli Slice { INGREDIENTS } Slice 300g Brookfarm Macadamia Muesli ¼ Cup maple syrup 2 eggs ¼ LSA 1/3 cup of Brookfarm Macadamia Oil Raw Choc Topping 2 ½ tbsp melted coconut oil 1 tbsp raw cacao 1 tbsp organic maple syrup

Preheat oven to 160°C and grease or line a slice tin. Mix all slice ingredients together. Press into the tin and bake for 30 minutes until golden brown. Combine coconut oil, raw cacao and organic maple syrup in a bowl and mix until smooth. Drizzle the chocolate on top of the slice and allow to set in the fridge. Slice into pieces and enjoy! + Serves 1 + Preparation: 5min. Cooking Time: 30min.

click here to buy this product

gluten free

dairy free

SOY free

SUGAR free

Preservative

free


yum. | the whole housewife

Macadamia Breakfast Parfait { Ingredients } Brookfarm Macadamia Muesli ¾ cup coconut yoghurt 20g cacao nibs 4 pitted dates (or pit them yourself after soaking) ¼ banana chopped into small pieces shredded coconut for garnishing

Soak dates in warm water for 10 minutes to soften. Fill the base of your jar with yoghurt. Next add a layer of muesli – don’t push it down, just allow it to sit on top. Sprinkle some cacao nibs. Add another layer of yoghurt followed by muesli and cacao. Gently place the dates down next. Lightly press them down with the back of a spoon. Add more yoghurt followed by muesli and cacao. Finish with a dollop of yoghurt in the centre, topped with chopped banana, a sprinkling of cacao nibs and flaked coconut. Add the lid and you have a beautiful breakfast to go! + Serves 1 + Preparation: 15min.

gluten free

dairy free

SOY free

SUGAR free

Preservative

free


y u m. | by r o n b ay co o ki e s

Humble cookie reaches Hollywood {

T he sweetest A ussie on the red car p et this y ear } Words Michelle Dryburgh

Some of Hollywood’s biggest stars were snacking on Australia’s favourite gluten-free cookies at this year’s Oscars.

Emilie says customers have welcomed the changes and the company is looking forward to a brighter, stronger future.

The Byron Bay Cookie Company was invited back for a second year to promote the gluten-free biscuit range in the Academy Awards nominee gift bags – valued at more than $80,000.

“Our old retail store was located in the bakehouse, which is out of town and harder for tourists to get to. Now we’re in a prime location on Jonson Street, across from the biggest iconic pub in Byron Bay, so you can’t miss us.”

Stars at the Golden Globes and last month’s Logie Awards were also treated to bags of Byron Bay Cookies. “It’s hard to know who exactly tasted them, but it’s good to know they got there,” says marketing manager Emilie Emond. The red carpet is the last place Byron Bay Cookies expected to appear when the company entered voluntary administration in March last year. Jobs were lost and the future looked bleak, until pasta manufacturer Rinoldi took over the company in July 2013. Since then the Byron Bay Cookie Company has opened a new retail store in the heart of Byron Bay, launched the new Chai Latte cookie and improved the gluten-free recipe to reduce breakage - ensuring the cookies remained on Jetstar’s in-flight menu.

Established in 1990, Byron Bay Cookie Company produced only wheat flour cookies before launching its gluten-free range in 2002. The gluten-free White Choc Chunk and Macadamia Nut has become the company’s second highest seller, behind the Dotty. “It outsells the non-gluten free version of the same flavour. Our gluten free products are really developing a cult following.” That following stretches far and wide, with orders exported to Japan, Indonesia and Singapore. There is also a Byron Bay Cookie factory in London servicing all of Europe and the UK, and online orders can be shipped worldwide. Retail shop: Shop 3, 4 Jonson Street, Byron Bay, NSW www.cookie.com.au


eggplant imam bayildi Serves: 4-6 / Prep Time: 15-20 minutes / Cook Time: 2½ hours

Ingredients 3 small eggplants 2 brown onions ½ bulb garlic 300-400ml olive oil 3 tbs Zest Nepalese Spice Paste 60ml pomegranate molasses 1½ tbs tomato paste 1½ tbs salt 1 tsp brown sugar handful parsley handful mint handful coriander handful basil

Method Pre heat oven to 120°C. Cut eggplants in half lengthways and with a small knife, carefully remove most of the flesh leaving an eggplant boat waiting to be filled. Set aside the flesh. Rub inside with salt and leave to drain while you prepare the filling. In a heavy based pot, sweat the onions in a little oil until sweet. Add eggplant flesh, garlic and cook out. Add tomato paste, Zest Nepalese Spice Paste, sugar & molasses, set aside to cool. Chop fresh herbs and mix in about half. Rinse softened eggplant boats, pat dry and stuff generously with filling. Squeeze together in an oven proof dish, cover base with oil and cover dish with lid or foil and bake for approximately 2 hours or until the eggplant is soft. Sprinkle with remaining herbs and serve with lemon.

www.zestbyronbay.com.au

Global f lavours made in Australia


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