Tag Archives: gluten free Australia

Welcome…

Welcome to Gluten Free and the Australian Teenager

The pages and posts on this site is a resource guide for all those who have coeliac disease.

It is more specifically a resource for families looking for gluten free recipes and products approved and accepted by teenagers who must eat gluten free.

Browse our pages for kitchen set up, lunch box suggestions, gluten free shopping hints and  recipe and eating out resources.

Read about some of the ups and downs for a teenager with coeliac disease and  gain an insight into some of factors associated with the transition to gluten free.

Additionally, Help! My Teenager has Coeliac Disease … is for mothers supporting their teenager to provide teen specific information.

Written by a mother of a teenager diagnosed with coeliac disease, this site is full of practicalities and honesty.

Gluten Free and the Australian Teenager is about the new ‘normal’ and all that comes with a gluten free lifestyle.

Fried Rice

 IMG_3450

Everyone has their own variation of this recipe so just remember to make it as plain or exciting as the tastes of your guests.

This is my plain version sure to please teenagers who don’t like too many vegetables in their fried rice.

Ingredients

3 tablespoons peanut oil

3 cups jasmine rice

1 onion diced finely

3 rashers bacon, diced

300 g chicken breast sliced finely or 300 g left over roast chicken

1 carrot grated

3 shallots sliced on angle

50 g slivered almonds toasted

3 eggs

Handful of frozen corn and peas

Salt and pepper to taste

2 – 4 tablespoons gluten free soy sauce

Method

Prepare 3 cups jasmine rice as per cooking instructions for rice cooker.

Beat eggs with 1 tablespoon of water and pour mixture into a non stick pan and fry until cooked.  Cool and dice.

Heat 1 ½ tablespoons of oil in large fry pan and then add onion and cook until soft.  Add in bacon and chicken and fry until brown.

Add in rice and 1 ½ tablespoons oil.  Stir to incorporate all ingredients.

Add in carrot, diced egg, peas and corn and stir.

Season with soy sauce and salt and pepper and stir to combine.

Serve rice with a sprinkling of shallots and almonds.

NB Other additions: finely sliced capsicum, celery finely sliced on an angle, cooked prawns, small pieces of broccolini.

Fried Rice

Tiramisu

tiramasu

Before recipes became complicated, before supermarkets stocked mascarpone and before Tiramisu came into vogue, our family enjoyed ‘Savioardi Cake.’

This is our family favourite, enjoyed most Christmas lunches and as long as you use Schar Savioardi Biscuits, gluten free.

This is also a family recipe from the days gone by when measurements weren’t precise nor written down and ‘to taste’ was a common notation.  I have a recipe from my nonna which reads – one sifter of flour. You certainly had to have a feel for baking in those days.

Ingredients

1 packet Savioardi Biscuits (Schar is the only brand I have found that is gluten free)schar savioardi

600 ml thickened cream

Marsala

Instant coffee

Icing sugar

Method

Line a loaf tin with baking paper making sure to have paper overhanging.

Whip cream together with icing sugar and instant coffee to taste.

Dip biscuits in marsala on both sides and place as a layer in tin. DO NOT SOAK THE BISCUITS. DIP ONLY.

Cover the layer of biscuits with cream mixture.

Repeat layers finishing with cream.

Refrigerate overnight.

To plate, gently lift the Tiramisu out of the tin and slide or using cake servers, move to serving plate.

Finely grate chocolate over the top.

 You can also prepare the Tiramisu in a bowl, like my sister’s version in the photo with walnuts sprinkled over the top.  Or you  could  present the dessert in individual glasses

PENTAX DIGITAL CAMERA

Sundried Tomato and Olive Bread

IMG_1372 

No proving time makes this an easy quick loaf.

Ingredients

200 g gluten free white flour

1 teaspoon salt

3 teaspoons gf baking powder

284 ml buttermilk (or milk with a squeeze of lemon)

3 eggs

2 teaspoons tomato puree

2 tablespoons olive oil

50 g sundried tomatoes chopped

30 g green olives sliced

Method

Heat oven to 180 C (160 C fan forced)

Mix the sifted flour, salt and baking powder in a large bowl.

In a separate bowl, whisk the buttermilk, eggs, puree and oil.

Fold the wet ingredients into the dry mix and then add tomatoes and olives.

Oil a 900 g loaf tin and pour in mixture.

Bake for 50 – 60 minutes until a skewer comes out clean.

Turn out onto wire rack until cool.

(http://www.bbcgoodfood.com/recipes/2070/glutenfree-sundried-tomato-bread)

Red Velvet Gluten Free Cupcakes

 

Red Velvet Cupcakes

Struggling with your gluten free diet because you feel you can no longer eat some of your favourite cakes?

Once you get more confident with gluten free baking, you might just find that a packet cake mix plus a bit of tweaking could just be the answer.

Cup Cakes

1 pkt Basco Golden Butter Cake Mix

2 eggs

3 tablespoons softened butter/margarine

2/3 cup buttermilk

1 teaspoon Vanilla extract

2 tablespoons cocoa, sifted

1 tablespoon red food colouring

Icing

125 g cream cheese

25 g unsalted butter, softened

60 g icing sugar mix

1 ½ teaspoons milk

Method

Cup Cakes

Place all ingredients in a large bowl and with an electric beater, mix on low until all ingredients are combined.

Beat for 2 minutes on medium speed.

Divide batter between cupcake papers.

Bake in a moderate oven 180 C (fan forced 160C) for 15 – 20 minutes until a skewer comes out clean. Allow to cool.

Icing

Place cream cheese and butter in a bowl and beat for 8 – 10 minutes with an electric mixer.  Add icing sugar and beat for a further 5 – 6 minutes until smooth.  Add the milk and beat until just combined. Top the cupcakes with the icing.

Spaghetti Bolognese

I put together a cookbook of family favourite gluten free recipes for my son as a Christmas gift and found that it was going to take longer than I thought .  Unfortunately a number of our family favourites have never been committed to paper before.  It is literally, a pinch of this, a bit of that and measurements are all to do with the feel of things and sometimes the ingredients on hand.   I hope I have got it right and that this recipe translates into a tasty pasta sauce. 

Ingredients

1 pkt San Remo Spaghetti

2 tablespoons olive oilIMG_1401 (2)

2 tablespoons butter

1 medium onion diced finely

1 stick celery diced finely

3 cloves garlic diced finely

2 rashers bacon diced

150 g tomato paste

500 g minced beef

100 ml chicken stock

Salt and pepper to taste

Method

Heat oil in large fry pan.

Add olive oil and butter until melted.  Add in onion and cook until soft.

Add in bacon and celery until bacon is browned then add in garlic.

Add mince a little at a time until browned.  Stir in tomato paste and chicken stock and seasoning to taste.

Bring to boil and then reduce and simmer for 30 – 40 minutes.

Boil pot of boiling water and cook spaghetti until tender and drain.

Combine meat sauce with spaghetti and stir until spaghetti is coated in sauce.

Serve.

NB Use penne pasta to make pasta bake: layer penne, mince, cheese, penne, mince and cheese and cook in oven for 30 minutes.

Sharing – A Box Full of…

El Cielo (3)

Today I received my box full of ….. gluten free Mexican goodies: Totopos (Corn Chips), Tostaditas (Deep Fried Tortillas), White Corn Tortillas, Blue Totopos (Corn Chips).  It is almost three years since I launched my blog so upon opening my box full of gluten free Mexican goodies from El Cielo, I reflected back to our first box full of gluten free goodies  and my first blog post.

My blog was inspired by my friend Mandy’s gluten free box full of goodies she sent  my son when he was first diagnosed. And my blog became my box full of…. gluten free goodies: recipes, experiences, products, travel tips and short cuts.

So today’s share is  El Cielo’s range of gluten free Mexican foods.

While we generally make do with supermarket corn chips and tortillas  my ‘regular eating son’ recently talked about the Tostaditas  I had purchased in Melbourne at Casa Iberica . Cooked in Rice Bran oil, these tostaditas were crisp and crunchy and memorable.  I promised that I would ‘look around’ and see what I could find.  I contacted Latin Taste the makers of the tostaditas and they referred me to El Cielo and their on-line shop . If you live in Melbourne you can go to their pick up points in Port Melbourne or South Melbourne.  Take a look also at their recipes.  Mexican lasagne made with tortillas is a great concept and the Mexican Rice recipe took me back to my childhood and my mother’s ‘Garlic Rice’.

El Cielo (2).JPG

With a marinated pork shoulder basted and resting in the fridge to go in the slow cooker for dinner tonight, I know that the stars have been aligned and now we can have not only pulled pork but pulled pork on crisp and crunchy tostaditas.

Chicken Laksa

Laska (2)

Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur). (wikipedia)

Fragrant. Fresh. Flexible.

While my son preferred his Laksa on a bed of rice and without the snap peas this is an easy and versatile recipe.

Ingredients

500 g chicken sliced into strips (or use leftover roast chicken and add with coconut cream and chicken stock)

3 cloves garlic, finely sliced

2 cm piece ginger, peeled and grated

2 cups chicken stock (gluten free)

Vegetable oil

1 tin coconut cream (or lite coconut cream)

Pad Thai Rice Noodles

2 tablespoons Laksa paste (or use ‘Always Fresh’ Chilli Jam)

1 tablespoon Fish Sauce

* snow peas or snap peas (or capsicum strips or vegetable of choice for colour and texture)

1 lime, juiced

coriander to serve

red chilli, finely sliced to serve

* fresh bean sprouts (for texture)

Method

  1. Fry  chicken with oil in a heated fry pan. Add the garlic and ginger and cook for a further 2-3 minutes.
  2. Add laska paste and fish sauce and stir.
  3. Add coconut cream and chicken stock, stir and simmer for 10 minutes.* Add snow peas or snap peas in the last 3 – 5 minutes.
  4. Add lime juice and heat through.
  5. Prepare noodles by  soaking in hot water for 5 – 10 minutes. Drain noodles and place in bottom of bowls.
  6. Pour chicken laksa over the noodles.
  7. Garnish with sprigs of coriander and red chilli slices.* Add fresh bean sprouts.

Team Work : The Gluten Free Kitchen

A gluten free diet for a child or teenager of coeliac disease requires a team effort.

Strawberry Jam

Family members and friends become an important support network to minimise  gluten contamination.

Siblings accept some changes to their own diet and also have to learn protocols regarding cross-contamination.

Parents source gluten free products and step outside their comfort zone to bake gluten free bread and make gluten free look appetising.

Grandparents scan magazines for new gluten free recipes and also learn to cook ‘gluten free’ for those special occasions.

Friends take on responsibility to make sure gluten free is on the menu at social events and functions.

Last week had my gf son, KJ and myself bond over a team effort to make Strawberry Jam. At this point, I will point out that I have never made jam myself.  At KJ’s instigation,  I purchased the ingredients.

Mum: Have you had a look at a few recipes for how to make Strawberry Jam?

KJ: No, but it can’t be that hard. (I hope she doesn’t take over like she normally does)

Mum: Well I printed three recipes that I think you should read first as they all different regarding ratio of sugar to strawberries. Do you want to use lemon juice, chia seeds, vanilla seeds as there are many variations on a theme?

KJ: How many strawberries do we have?

Mum: Well I think you should sterilize the jars first and I like this recipe but you have to let the strawberries and sugar sit for 1 – 2 hours. And don’t wash the strawberries, I am sure I read somewhere that the excess water will make the strawberries too soft.

KJ: Any chance of you doing the jars and I’m not waiting 2 hours before I can cook the jam. (Weighing, cutting and sterilising jars all at the same time)

Mum: Have you decided which recipe to use?

KJ: Simple… I’ll use the recipe on the (jam setting) sugar packet. I don’t know why you make things so complicated.

Mum: (Neither do I, but I always thought research was a good way to start if you wanted to succeed)  Have you put two plates in the freezer yet?

KJ: Why?

Mum: Because it says here in MY recipe that you need cold plates to test if the jam is ready.

KJ: Yep, this is looking good and EASY. (I told her so)

……continued banter regarding colour, what a rolling boil is, how long to boil for, if the sample was set etc…

KJ: What other kinds of jam can we make? What goes in a marmalade? What about mango chutney? Grandad used to make mango chutney.

Mum: (I wish KJ was more careful when he poured the jam into the jars and cleaned up the spills) What great colour!  (Maybe this time I can entice KJ to have a photo taken for my blog) You do know that I am already drafting a blog in my mind while we have been doing this!

KJ: Do you think Grandad would like a jar of jam?

Team Work : Success Guaranteed 

Banana and coconut Bread

Gluten Free Banana and Coconut Bread

Pesto

 

Teamed with Glutino Bagel Chips or home made Corn Chips,  this Basil Pesto is worth the effort.

Ingredients

1 cup tightly packed fresh basil leavesPesto

50 g pine nuts, toasted

50 g parmesan cheese, grated

2 cloves garlic, peeled

125 ml olive oil

2 teaspoons lemon juice

Ground black pepper and sea salt to taste

Method

Place all ingredients into the chopper bowl of your stick blender and process until smooth.