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.
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.
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.