Tag Archives: gf biscuits

Gluten Free in Brisbane

Somehow, without even meaning to, my eyes seek out the words ‘gluten free’.  And this was no different on a recent quick trip to Brisbane.

So here is a small sample of ‘gluten free’ in Brisbane.

All Real Food is convenience breakfast and lunch options in a refrigerated vending machine.  I spotted one in the ‘Wintergarden’ on the Queen Street Mall, just outside a health centre.  Fresh juices, wraps, salads, breakfast cereals are all presented in a jar with gluten free, dairy free, vegetarian and paleo options. Go to their website to find their other seven locations around Brisbane.

Noosa Choc

Noosa Chocolate Factory have two stores on Adelaide Street and we are enjoying the Peanut Crunch and Peanut Brittle brought home.  There is a range of chocolate coated products which are in the main gluten freee: strawberries, hazelnuts, sultanas, ginger.  All products are 100% palm oil free and 100% vegan.

Sausages

Snag Stand in Queens Plaza not only promotes 100% gluten free sausages but also gluten free buns (extra $).  Check their website for additional stores in Queensland, Canberra and New South Wales.  With Spicy Cheese Kransky, Spicy Spanish Chorizo, Toulouse and Australian Fare sausages a sample of what is on offer, these are tempting indeed.

Soul Origin

Soul Origin  is also in Queens Plaza and offers a range of clearly labelled gluten free salads. Stores can be found in New South Wales, Canberra and Queensland. Some choices are Bean Medley, Tuna and Avocado, Chicken and Steamed Vegetables, Lentil.

Schar Pizza

Schar Pizza Bases are not available in Townsville so we always visit the Greenslopes IGA to grab a few boxes.  There are two in a box and they are a good quality pizza base ie they aren’t thin like cardboard nor do they crack and break.  The store generally has a great range of gluten free products.  The pizzas are also brought back to Townsville whenever we have family visiting from Brisbane.

Melting Moments

House of Biskota was a newly seen gluten free biscuit range found at the Rock N Roll Marketplace on Logan Road at Stones Corner.  With a little TLC on the flight home,  the GF Almond Crescents and GF Melting Moments are being enjoyed by all.

A big thank you to my local co-ordinator for  Coeliac Queensland who has supplied the Townsville group  with this link : The Ultimate Gluten Free Guide to Brisbane  Just one of the many reasons to be a member of your state’s Coeliac Australia Branch.

 

 

 

 

Quinoa Anzacs

 

 

Anzac Quinoa (1)

Buttery.Crunchy.Delicious

Thank you Jasmine from The Gluten Free Scallywag for this recipe.

By far, this is the best Anzac Biscuit recipe I have baked.

On a personal note, tomorrow my husband and I will be attending the ANZAC Dawn Service at Villers-Bretonneux in northern France.  A time of quiet reflection.

Ingredients

100 g quinoa flakes

120g plain gluten free flour

100 g castor sugar

65 g desiccated coconut

2 tablespoons golden syrup

125 g butter

½ teaspoon bi-carb soda

1 tablespoon boiling water

Method

Preheat oven to 160C fan forced.

Line 3 trays with baking paper.

In a large bowl, combine the quinoa flakes, flour, coconut and sugar and set aside.

In a small saucepan, melt the golden syrup and butter.  In a small bowl or cup mix the bi-carb and water and then pour into melted butter.  Remove saucepan from stove and pour over the dry ingredients.  Stir to combine.

Press and roll tablespoons of mixture into balls and place on baking trays a few centimetres apart to allow for spreading.  Press down lightly with the palm of your hand to flatten.

Bake for 12 minutes (chewy) to 15 minutes (crunchy).

Leave to cool on trays before removing to cooling rack to cool completely.

Store in an airtight container for 3 – 5 days.

(The Gluten Free Scallywag Magazine Volume 4)

Coconut Lime Cookies

Coconut Lime Cookies

 

Zesty.Sweet.Tangy

Mouthfuls of flavour, these Coconut Lime Cookies are easy to make and easy to eat.

Ingredients

1 cup almond meal

3/4 cup shredded coconut

1/2 teaspoon baking powder

1 lime, finely grated zest

1 egg

1/4 cup coconut oil

1/4 cup honey

1/2 teaspoon vanilla extract

Icing

1/2 cup gf icing sugar

1 lime, finely grated zest and juice

Method

Preheat oven to moderate 180C (160C fan forced). Line 2 oven trays with baking paper.

In a large bowl, combine almond meal, coconut, baking powder and zest.

In a bowl, using an electric mixer, beat egg until very pale and doubled in volume. Beat in oil, honey and vanilla.  Carefully fold in dry ingredients.  Chill in fridge for 30 minutes. (I needed at least 1 hour or maybe add a little more almond meal to mixture)

Roll teaspoons dough into balls and arrange on trays 5 cm apart.  Flatten balls slightly.

Bake for 12 – 15 minutes or until golden.  Cool on trays before transferring to wire rack.

In a small bowl, combine icing sugar and enough lime juice to make a thin icing.  Drizzle of cold cookies and sprinkle with zest.

(from a Woman’s Day in my dentist’s waiting room)