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
If you only buy one gluten free recipe book this year, then think about adding The Gluten Free Scallywag Magazine Volume 4 to your library.
There is something homely and honest about Jasmine’s yearly magazine with practical recipes and beautiful photography.
I have made many GF Anzac Cookie recipes and have then left this challenge unconquered: too soft, too buttery, too dry.
Not so with Jasmine’s recipe for Quinoa ANZACS, so even if this is the only recipe you use, your purchase is worth it.
Mango season gave me the ideal opportunity to try this Raspberry and Mango Smoothie which is perfect for our steamy humid tropical afternoons.
My husband has earmarked the Crispy Pork Belly with Chilli Ginger Greens and my next baking will be the Upside-Down Apple and Hazelnut Cake with Rummy Caramel Sauce.
And the magic doesn’t stop there with recipes for : Apricot Breakfast Cake, Lemon Curd Sponge Roll, Balsamic Lamb Shanks, Rustic Pumpkin & Feta Tart with Balsamic Onions just a few of the menu items waiting to be made.
Thank you Jasmine for keeping gluten free cooks and bakers; and mothers of gluten free children interested and inspired.
The best things in life are free
Coles supermarket publishes a monthly free recipe magazine and August’s publication : Come & Get ‘Em! delivers many recipes which are gluten free by ingredient or can be made gluten free with a few substitutions.
This month there is a gluten free baking section: Whole Mandarin and Orange Cake and Rhubarb and Raspberry Muffins.
As well, these recipes also are worth a mention:
Winter Chicken Tray Bake
Quinoa, pistachio and Honeyed Carrot Salad
Honey Ginger Chicken Drumsticks with Chilli Asian Greens
Cauliflower Pizza Bases
Mushroom, Pumpkin & Spinach Risotto
Mexican Chicken & Bean Soup (still to check the Heinz Beanz)
Country-Style Pork Spare Ribs with Mustard Barbeque Sauce
Spiced Sweet Potato Wedges
Pulled Pork and Red Cabbage Slaw
So if you are looking for inspiration for meals this month, have a look at Come & Get ‘Em from Coles in store or download it on-line.
Tomorrow is 100 years since the Australian and New Zealand armed forces landed at Gallipoli. As part of the commemoration is an amazing display of hand crafted poppies in Federation Square in Melbourne. What started out as a call for 5 000 poppies to be made is now a field of 250 000 poppies.
Lest we forget.
ANZAC Biscuits and Slices…an ongoing tradition…
Oats are traditional to an Anzac biscuit recipe, but I substituted quinoa flakes in this recipe and the result was still delicious. Flaked almonds is another substitute.
1 cup GF self raising flour, sifted
130 g melted unsalted butter
1/2 cup desiccated coconut
1/2 cup brown sugar
1/2 cup quinoa flakes
30 g melted unsalted butter
1 cup shredded coconut
1/3 cup golden syrup
1 can (380 g) caramel filling
Preheat oven to 180 degrees C.
Place the flour and desiccated coconut, sugar and 120 g butter in a bowl and stir until the mixture resembles coarse breadcrumbs.
Using the back of a spoon, press the mixture into the base of a 20 cm x 30 cm tin lined with baking paper.
Bake for 20 – 25 minutes or until golden.
Allow to cool for 10 minutes.
Place the shredded coconut, quinoa flakes, golden syrup and 30 g butter in a bowl and mix to combine.
Spread the caramel over the cooled base and spoon over the cococunt and flakes topping.
Bake for a further 20 – 25 minutes or until golden.
Allow to cool completely before cutting into squares.
delicious and decadent and delectable
The title of this recipe is an enticement in itself: chocolate, cheesecake, salted caramel.
Found on a Philadelphia Cream Cheese tear out card in the December 2014/January 2015 edition of delicious magazine, you can make it gluten free by replacing the shortcrust pastry with a gluten free pastry or gluten free biscuit base.
I don’t buy delicious often but a few other dessert recipes are well worth visiting:
Spiced Chocolate Cake (almond meal)
St Clements Polenta Cake with Blueberries
No Churn Ice Cream: Espresso, Raspberry Honeycomb, Choc-Cherry.
The Philly recipe card reminded me that product websites often have many recipes suitable for gluten free cooking and on browsing philly.com.au I found a Gluten Free Passionfruit Cheesecake with Caramelized Pineapple and if that isn’t enough there is a GF Apple Slice Recipe, GF Creamy Lime Tart and a few more great gluten free recipes.
My attempt…the recipe said dark chocolate and I did make the caramel exactly to the recipe
I find cooking and baking therapeutic.
Okay, not the everyday cooking when you have family questioning what’s on offer for dinner, or why haven’t you cooked… or you know I don’t like ….. And not the cooking that comes after a long day when you really don’t have inspiration and you have few ingredients in the fridge.
I mean the cooking and baking that you do because you want to, not because you have to.
Some people find their special time to go to the gym or have their nails done.
Me, one of my indulgences is to puddle along in the kitchen cooking and baking a new recipe even if I know my family won’t really appreciate it or maybe not even eat it. Luckily the fellows at work are happy to taste test for me.
I am only a home cook but my message is that even the home cook, the everyday mum can give those recipes that look a little difficult a try and perhaps you too will find that you can make happiness in the kitchen.
1. Raspberry Chocolate Macarons
This is a packet mix available in the supermarket.
This is a Donna Hay recipe and I am sure she has had lots of practice with souffles and her professional food stylists are much more competent than me.
But even if the berries spill out and over and down the sides of the dish, there is still a sense of accomplishment in making something that rises and looks a little bit pretty.
3. Chocolate Strawberry Cheesecake
This cheesecake was on the front of the taste.com Gluten Free Cookbook. Sometimes I just want to make a recipe to see if it is really as easy as the cookbook makes out it is. This was one of those recipes…
This is a recipe from Deliciously Nell. I have to own up and say that I found this wonderfully addictive.
As a gluten free cook, we are often exhausted by the extra efforts we have to go to to make gluten free food : pancakes, bread, muffins, wraps, slices, biscuits. We get a little tired looking for and thinking about new recipes to tempt our gluten free family members.
But remember to set aside a few challenging or exciting gluten free recipes for those days when you can make room for some “me” time.
And enjoy making happiness in the kitchen.
NB Yes, all the above recipes are gluten free.
Thanks Kate for the heads up on this new Australian gluten free magazine…
Oooh. the excitement of a new publication, especially when it’s gluten-free.
Australian Gluten-Free Life Magazine has just launched Down Under. It’s a print mag and available in a newsagent near you.
It has a great range of gluten-free recipes – family friendly meals, beautiful soups, organic and whole foods, breakfasts, desserts, baked goods – the list goes on. But it also focusses on the gluten-free lifestyle, so there are travel reviews, articles on reading labels and essential nutrients, as well as information about gluten-free cosmetics (yes, really!).
AGFL is a quarterly publication, retailing for $9.90. It can be purchased from selected newsagents or online.
This is an unsponsored post. All opinions are my own.
There are many expressions of love, friendship and kindness: a gift on birthdays, a catch up chat and coffee, a quick text to touch base, a hug…
As a mother with an Italian and Catalan heritage, it is firmly embedded in my psyche that cooking is integral to family life. Food doesn’t just nourish the body. Food when combined with love also nourishes the soul.
We show our love to our children by preparing and plating three different meals at the one sitting because of individual likes and dislikes. We cook for unwell friends and relatives. We deliver meals to families who are grieving. We show our love by patiently baking cupcakes when our grandchildren/children are/were young, mess and all.
And when a member of your family has coeliac disease, then we go that step further primarily because we have to, but also because cooking, baking and food shopping is an extension of our commitment and love.
So here are a couple of reflections on gluten free food and the special ingredients it is MADE WITH…
MADE WITH LOVE
I loved reading Dana’s blog about her Gluten Free Rainbow Birthday Cake. A mother’s love is measured in so many different ways and her colourful rainbow cake is such a special expression of love.
MADE WITH THOUGHT
I invited a close friend Dianne to dinner recently and was truly touched by her gesture of bringing dessert. This was not a special dinner, just a catch up so there was no need to bring something. But Dianne arrived with delicious gluten free mini blueberry cheesecakes . She had gone the extra mile not only in bringing dessert but also in thinking about my son and his gluten free needs.
MADE WITH UNDERSTANDING
And then there was a teacher at my son’s school who, as an end of school gesture, arranged pizzas for her students. I started to panic as my son began to tell me about the pizza he had eaten that day. His teacher had made him a gluten free pizza. She didn’t just buy in a base and assemble the toppings, she made the dough from scratch.
It goes without saying that I will continue to bake gluten free for my son even after he leaves home and I will never arrive at his door without a plate of gluten free food. And I continue to be comforted by the fact that people in my son’s life, besides his mother and father, understand his gluten free needs and go the extra distance for him.
Food made with love and thought and understanding is definitely much sweeter.
taste.com.au has a data base of over 27,000 recipes drawn together from a number of leading food magazines.
A search of their recipe data base results in 844 tagged gluten free recipes and now a Gluten Free Cookbook has been published. Priced at $9.95, you can find a preview of 6 of the recipes in the April 2014 issue of taste.com.au magazine.
It is advertised that the cookbook is available at leading supermarkets and newsagents. So keep an eye open for it.
I found a copy this morning in Woolworths tucked behind a pile of other taste.com.au cookbooks.
All the recipes I am sure are available online but I am a bit old fashioned and like to have a printed copy. I am showing my age I suppose.
The dessert on the cover is very tempting indeed – a no bake raspberry cheesecake.