Oops is an understatement
A member of our local Coeliac Queensland group, emailed through the details of a new product on the shelves: Kellogg’s Gluten Free Breakfast Biscuits.
I had checked my Coles supermarket, but they weren’t on the shelves but I did find them at Woolworths.
I quickly lined up the three different flavours, took a photo and then my husband and I deliberated over which packet we would buy for KJ for taste testing. We couldn’t decide so threw into the trolley the Cranberries… and the Apricot…..
KJ found the Breakfast Biscuits and brought the red packet to me with the questions “Are these gluten free?” I replied, “Yes, I thought we would give them a try”.
LUCKILY my KJ is gluten free savvy, and replied but “These ones (Cranberries…) have gluten in them!”
“No, they are gluten free, see here on the front of the packet…. “
How easily confused I was. I had taken the photo at the supermarket, just after I lined up the ‘three’ varieties on the shelf.
I did not see it then, I did not see it when I unpacked the boxes, I did not see it when I put the packets in prominent place in the kitchen.
How easily I thought that all the Kellogg’s Breakfast Biscuits on the same shelf were all gluten free.
How easily it is to ‘miss’ that the product contained gluten.
How easily it is to unknowingly consume gluten.
I thought I was gluten free savvy, but KJ taught me a few lessons today.
Check and recheck.
Don’t assume if one variety is gluten free that all varieties are gluten free.
Don’t trust your mother, because she isn’t the one who would suffer the consequences.
Always do your own due diligence.
ALWAYS be vigilant.
There is no room for error in KJ’s gluten free diet and thankfully, my error was noticed.
It is at times like this one could feel overwhelmed by the responsibility of eating gluten free, with no room for error.
I had let my guard down, I was excited that I have found this new product and didn’t see what was painfully obvious.
It used to be that I taught KJ about his gluten free needs. The roles are reversed now and he is teaching me.
What can I say. Maybe a humble few words to my son:
“KJ I promise I won’t nag and question and make a fuss anymore about where and what you are eating and whether foods are gluten free. You have more than proved your point that you can deal with your gluten free life.”
Okay, so it is basically a Hash Brown shaped into waffles but as an alternative to toast with your breakfast, you can have change with a Savoury Waffle.
Found in Coles and Woolworths in the frozen section.
They are made with potatoes, potato granules, canola oil, salt, potato starch, thickener (464) white pepper.
We have settled into a routine of what gluten free supermarket products are acceptable or ‘passed’, so I haven’t looked for new products for taste testing.
These Coles Gluten Free English Muffins looked worth sampling so into the trolley they went. They are dusted with a polenta (maize) semolina and the texture, taste and smell passed my gf son’s scrutiny: toasted of course.
My only wish is for producers of gluten free products to package items in smaller quantities. If you are the only gluten free eater in the house, then a packet of four muffins locks you in to having to eat muffins every morning. And for products which are brought into store frozen and then defrosted for placement on shelves, one can’t re-freeze the extras.
A two pack would be perfect: less waste and gluten free-ers would be more likely to sample new products.
In an ideal world…..
Like most gluten free shoppers, I shop around: Woolworths, IGA, Coles, organic shops depending upon what specific gluten free product I am looking for. Shopping at Woolworths yesterday, I picked up a copy of their April 2016 Fresh.
Well done to Woolworths for their Fresh April 2016 Free in-store magazine. Supporting Coeliac Awareness Week this edition of Fresh has a two page spread on gluten-free living highlighting gluten free products available in-store.
But the good news for gluten free-ers does not stop there. Not only does the magazine contain tagged gluten free recipes, there is also a number of other recipes that are either gluten free by ingredient or can be gluten free with a few quick substitutions.
If you are looking for inspiration, then pick up a copy of Fresh Issue 119 April 16 to find these recipes mentioned below:
Banana Pancakes page 102
Chocolate Cake page 104
Gluten Free Hot Cross Buns page 89
Gluten Free by Ingredient
Asian-Style Mandarin Chicken page 10
Vegetable Tortilla page 14
Marinated Lamb Steaks with Roasted Vegetables page 19
Hash Brown Quiche page 28
Buckwheat Crepes with Poached Apple and Pear page 54
Baked Sweet Potatoes, Avocado and Feta page 62
Passionfruit Possetts page 72
Sticky Sesame Prawns with Zingy Rice Noodle Salad page 82
Sweet Potato, Quinoa and Avo Crunch Salad with Balsamic Beets and Broccolini page 82
Ham and Rockmelon Bites page 93
Ham Caprese Skewers page 93
Gluten Free with Substitutions
Fettuccine Alfredo with Mushrooms page 16
Smashed Avocado & Feta page 34
Brunch Salad page 54
Classic Minestrone page 57
Mexican Chicken Chilli page 58
Prawn and Zucchini Spaghetti page 58
Broad Bean, Fennel, Chilli and lemon Risotto with Prawns page 61
Sicilian Meatballs Al Forno page 61
Papaya and Lime Cheesecake page 73
Rosemary and Garlic Lamb with Root Veg Mash page 84
Hot Cross Bun Toppers page 88
The concept for this dish comes from a very, very mediocre dish from my boarding school days. While the dish served up at boarding school only had a hint of bacon and the sauce was quite watery, two of my sisters and I later developed our own version of “Sunday Corn”.
Most of our family dishes start with a samfaina which is a stock standard base for many meals : olive oil, onions, garlic, capsicums, tomatoes, bacon, chicken stock. From this base, you can launch out and add meat, vegetables, rice… the options are limited only by your imagination.
2 teaspoons olive oil
1 tablespoon butter
1/2 large onion, finely diced
1/2 red capsicum, diced
2 rashers bacon, finely diced
2 clove garlic, finely chopped
1 tablespoons tomato paste
1 can tomatoes diced
1 tablespoon sherry
1 teaspoon chicken stock powder
1 can corn, drained
Salt and pepper to season
Heat olive oil and butter in a medium frying pan.
Add onion and bacon and fry until onion softens.
Add capsicum and garlic and fry for 2 – 3 minutes.
Add tomatoes, tomato paste, stock powder and a tablespoon sherry.
Stir and simmer for 10 – 15 minutes until sauce is reduced.
Add corn simmer for 5 – 10 minutes.
Serve on toast or as a side to a meal.
Savoury mince had gone out of fashion for a while but has resurfaced at many cafes on their breakfast menu.
The beauty of savoury mince is that you can dress it up for dinner with mashed potatoes and vegetables or you can dress it down for breakfast with a corn tortilla.
This is a tangy bbq flavoured savoury mince and being able to hide grated vegetables in this meal is a bonus.
Savoury Mince has been a breakfast staple for my son especially in those early days when toasted gluten free bread was rejected and we were still finding a cereal to his liking.
1 kg beef mince
1 large brown onion diced
1/2 cup water
1/4 cup Worcestershire Sauce ( Beerenberg or Spring Gully)
1/2 cup tomato sauce
2 tablespoons vinegar
2 tablespoons lemon juice
1/4 cup brown sugar
1 teaspoon instant coffee
Grated vegetables eg carrot, zucchini, sweet potato
1. Heat oil in saucepan and then add onions. Cook until soft.
2. Add the beef, a little at a time to brown and the fry for 5 – 10 minutes. Add the vegetables and fry for 5 – 10 minutes.
3. Add the remaining ingredients and simmer for 5 – 10 minutes.
4. Season with salt and pepper to taste.
(Adapted from Barbeque Meat Loaf Recipe by G. Lyons “Moray Downs”, Charters Towers from Generations of Bush Cooking, Hints & Recipes, Compiled by the School of Distance Education Charters Towers Centre)
If you find yourself in Paris or Brittany, then you will find yourself in gluten free food heaven – Galettes Bretonne, Galettes Sarrasin, Galettes Ble de Noir.
They are relatively cheap, very filling and everywhere. When we travelled with our two teenagers to Paris in December last year, we had no qualms about them finding their own lunch or dinner. We always knew that they could fall back to a Galette at a cafe for a gluten free meal.
Our favourite galette cafe was Breizh Cafe ( http://breizhcafe.com/fr-breizh-cafe-paris.html ). In their Deli next door you can get a pack of galettes to take home. As we were staying in an apartment, these galettes were a great breakfast or a back up for dinner in the apartment.
I have included two recipes below for you to experiment with as well as a link to two David Lebovitz sites about galettes in Paris.
I make them for breakfast for my son on my Breville Crepe Creations and any extras can be frozen with a sheet of glad bake in between.
NB Traditional Galettes are made with buckwheat only.
Buckwheat Galettes – Galettes Sarrasin
4 oz milk
2 oz buckwheat flour
- Put ingredients into a bowl and whisk until smooth.
- Pour 1/3 to ½ cup of batter onto prepared crepe maker and spread with batter spreader.
- Cook until galette starts to brown.
- Turn galette over and cook on other side.
Traditionally galettes are savoury crepes filled with any combination of fried egg, cheese, ham, mushrooms, edges folded in to make a square exposing the ingredients, placed under a grill to melt the cheese. Can be also used as wraps.
1/2 cup buckwheat flour
1 cup rice flour
Place eggs and flours into a metal bowl. Whisk eggs and slowly add milk until mixture is a runny paste. Leave to stand for 15 minutes and recheck consistency. Buckwheat absorbs large amounts of liquid. Cook in a crepe pan and use with sweet or savoury fillings. Fold and place under grill to melt the cheese.
(Recipe from Against the Grain September 2012, Coeliac Queensland)
If you would have said 18 months ago that I would be making my own granola, I would have laughed at you. Granola, muesli and breakfast cereals were found on supermarket shelves. But here I am now, after reading many a recipe for gluten free muesli and granola, making our own.
My son started on gluten free cereal from the Freedom range. Unfortunately, he did not want to pair his cereal with fruit or yoghurt to make a more substantial breakfast. We upgraded to Kez’s gluten free cereals and Carman’s Deluxe gluten free muesli.
And then I found myself with a little extra time over the Easter break.
So this is my best effort at making gluten free toasted granola. I use what is in my cupboard, so the mixes of nuts and cereal flakes depends upon what I have at the time. Feel free to use other nuts or fruit to your liking. The inclusion of pumpkin seeds and craisins give a colourful visual appeal. I have also added from time to time, quinoa flakes and flaxseed meal.
2 tablespoons of golden syrup or maple syrup
2 tablespoons of macadamia oil
1/2 teaspoon vanilla (optional)
1/2 teaspoon cinnamon (optional)
3 cups of GF cereal flakes (rolled rice, puffed rice, cornflakes)
2 cups of nuts (pumpkin seeds, sunflower seeds, almonds flaked, macadamias chopped, pistachios)
1/2 cup flaked coconut
1 cup fruit (sultanas chopped, craisins)
Preheat over to 180 degree C (or 160 degrees C fan forced oven)
Line two baking trays with baking paper.
Combine golden syrup and macadamia oil in a cup and stir until combined.
In a large bowl, combine flakes and nuts. Add the syrup and oil mixture and stir.
Spread mixture over the two trays and bake for 10 minutes. Stir mixture after 5 minutes.
Add and stir in the 1/2 cup flaked coconut and bake for another 5 minutes.
Remove trays from oven and cool for 10 minutes.
Stir through the fruit.
Allow to cool completely before storing in an airtight container in the fridge.
Stella’s Gluten-Free Pancakes
1 cup (135 g) gluten-free SF flour
2 cups (270 g ) gluten-free plain flour
2 tablespoons caster sugar
3 cups lactose-free dairy milk
20 g butter, for greasing
- Sift flours and sugar into a large bowl. Whisk milk and eggs together in a large jug. Gradually whisk egg mixture into flour mixture until smooth. Leave at room temperature for 1 hour.
- Whisk mixture again for 1 – 2 minutes.
- Heat a large frypan over a medium heat; lightly grease with butter. Pour ¼ cup of mixture for each pancake into pan; cook pancakes until bubbles appear on the surface. Turn, cook other side until golden brown. Cover to keep warm.
- Repeat with remaining batter, wiping out pan between batches.
- Serve with jam, butter, honey, maple syrup as desired.
(NB I used no fat milk and cooked the pancakes on a crepe maker at between 2 – 2.5 setting)
Batter suitable to freeze
(Stella Manger, Ryde, NSW)
(This recipe was passed on to me by a friend who had taken it from a magazine but I do not have the name of the magazine to reference it properly)