Tag Archives: gluten free food

Gluten Free Cheesy Cob Loaf

 Cob Loaf

My KJ asked  in passing, if we could  make a Cob Loaf because he saw one at a party and it looked really nice.

 We make a good team, so our latest collaboration produced a really cheesy crunchy gluten free cob loaf.

Cob Loaf

1 pkt Well and Good Crusty Bread Mix* + 1 x 18cm round cake tin + baking paper to line tin + 45m @ 180C = Cob Loaf

Cheese and Bacon Filling

(1 onion finely diced + 250 g bacon diced + tablespoon of olive oil to fry) + ( 250 g sour cream + 250 g cream cheese at room temperature + salt + pepper + 1 1/2 cu0ps grated cheedar cheese) = Filling


(Cob loaf – lid – scooped out bread from inside) + filling + alfoil to wrap + 45m @ 180C = almost ready to eat

(Cob loaf – alfoil) + scooped out bread pieces at side of baking tray + lid + 10 m @ 180C = Cheesy Bacon Crunchy Gluten Free Cob Loaf

* Follow the bread mix recipe as per the packet but do not halve the dough, use a cake tin for cob shape and bake for 45 m or until hollow when tapped

Cob Loaf (2)

Macadamia Hummus

Love the idea of using macadamia nuts as an addition to a hummus recipe.

macadamia hummus

The hummus recipe is one of the “Trio of dips Australian style” with the  Macadamia Pesto and Macadamia Tapenade recipes on my to make list.

Moreish Macadamia Hummus

In a food processor, process and purée the following ingredients:

1/2 cup macadamias, roasted

2 cups chickpeas, drained

2 tablespoons macadamia oil

1 tablespoon lemon juice

3 tablespoons water ( I used liquid reserved from drained chickpeas)

1 teaspoon minced garlic

10 medium basil leaves

salt and pepper to taste

Chocolate Spiders

My latest mission is to find a cooking chocolate without gluten, without the words ‘may contain gluten’ and without the words ‘made on machinery where gluten is processed’.  Cadbury (in Australia) has recently relabelled their products to “better reflect the allergens that may be present on our manufacturing lines”.  My son’s second endoscopy and biopsies still showed patches of chronic inflammation so we are trying to tighten up all possibilities of contamination.

Lindt has a Dessert 70% Cocoa Cooking Chocolate but the price reflects the ‘specialty’ labelling.  Nestle Chocolate Melts have been recommended but as a good chocolate it has its limitations.  Once again, I am sure the product is out there, it is just a matter of me finding it.

I would normally make these Chocolate Spiders with a milk chocolate but I had to go with the Lindt which is dark and rich.

Update: I have found Sweet William Gluten Free Cooking Buttons, available in White and Milk Chocolate.  Sweet William exports to a number of countries in the world as well. 


1 pkt Chang’s  Fried Rice Noodles (Gluten Free and in a purple packet)z

2 tablespoons crunchy peanut butter

200 g cooking chocolate (milk or dark)


Microwave chocolate and peanut butter in a microwave safe dish on 60 seconds on high.  Stir and if not fully melted, then microwave for 5 seconds at a time, stirring in between, until ingredients are melted.

Stir in noodles.

Spoon mixture into patty cake paper cases or drop spoonfuls onto a baking tray lined with baking paper.

Refrigerate until set.

Chang’s have other gluten free products (in a purple packet) available.


Thin Omelette Wraps

Thin Omelette Wraps

IMG_1078 IMG_1083


Omelette Wraps can be used in much the same way as rice wraps, torillas and flour wraps.  They are simple to make and add variety to a rather restricted diet.

In those early days of my son’s coeliac disease diagnosis, before we found a bread my teenager would eat, before I felt confident enough to make bread rolls and focaccias and before we found a routine with gluten free food, weekend lunches did my head in.

Weekend lunches became pizzas or nachos.  Unfortunately these were two ‘easy’dinner meals we used for busy nights or those nights when everyone in the family were doing different things.  So taking pizza and nachos out of  our dinner menu put more pressure on meals for dinners.

So I started to think outside the square and remembered how once I went to Chinese cooking classes and we made thin omelettes.  We have mainly used them with a spicy mince filling.  I have also seen them used as a lunch wrap.  But considering my teenager was already struggling with how his school lunch looked to others, we did not push this one onto him.

6 eggs

2 tablespoons water

Salt and pepper to season

  1. Whisk ingredients in a bowl.
  2. Pour 1/3 – ½ cup of mixture onto crepe maker and spread with batter spreader.
  3. When cooked, flip and cook the other side.

PS I can’t emphasis enough about how essential the crepe maker is to our gluten free cooking: flour wraps, flat breads, pancakes, crepes, galettes, thin egg omelettes….

Ole! A Twist on an old Mexican Favourite

Variety IS the spice of life.

Being on a gluten free diet reduces the range of foods available to you and often food looses its colour and appeal. In an effort to keep my son interested in food I try to look at alternative ways to present meals. There are only so many times a month you can eat nachos and corn tortillas. As well,  taco shells have a habit of breaking with the first mouthful.minitacos

As my teenager and his brother really enjoy Mexican food, these novel taco trays expand the options for Mexican mince meals.

They are available in the Independent Supermarkets but unfortunately not in tropical North Queensland.

I buy them online from  Sunnybrook Health Store .  You will find them under the meals category, then taco category.

taco trays 2