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.
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.
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
Handful of frozen corn and peas
Salt and pepper to taste
2 – 4 tablespoons gluten free soy sauce
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.
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.
600 ml thickened cream
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.
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
Finding a store bought cracker has been an elusive quest for my gf teenager. Many of the store bought crackers are heavily flavoured with cheese and have way too many seeds for my son’s liking. We buy Schar crackers and Glutino Bagel chips but if you are looking to make your own crackers, then here are a few suggestions:
1. Parmesan and Seed Biscuits
A recipe from the team at Yum Gluten Free
175 g gf flour
85 g butter
1 egg yolk, mixed with 3 tablespoons cold water
1 egg, beaten
3 tablespoons grated parmesan
1 tablespoon sesame seeds
Put flour and butter into a food processor and whizz until fine. Sprinkle the egg and water mixture on top and pulse again until the mixture starts to come together. Tip the mixture onto a board and gently squeezes the pastry into a ball, adding more water if it feels dry.
Heat oven to 190 C. Roll the pastry into a large rectangle, 20 x 30 cm. Brush sheet with beaten egg and cut in half width-ways. Sprinkle one half with parmesan and the other with sesame seeds. Lightly roll them with a rolling pin to press cheese and seeds in. If you like your biscuits a little salty, then sprinkle and press sea salt flakes onto biscuits.
Cut each half into 12 – 15 sticks. Arrange on a baking tray and chill for 10 minutes.
Bake for 8 – 10 minutes until golden brown.
2. Gluten Free Parmesan Crackers
A recipe from the SBS Food recipes archive, this is a lovely combination of almond meal and parmesan
3. Gluten Free Crackers made with buckwheat and flaxseed meal
4. Cheddar Crackers with a big cheesy flavour
No proving time makes this an easy quick loaf.
200 g gluten free white flour
1 teaspoon salt
3 teaspoons gf baking powder
284 ml buttermilk (or milk with a squeeze of lemon)
2 teaspoons tomato puree
2 tablespoons olive oil
50 g sundried tomatoes chopped
30 g green olives sliced
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.
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.
1 pkt Basco Golden Butter Cake Mix
3 tablespoons softened butter/margarine
2/3 cup buttermilk
1 teaspoon Vanilla extract
2 tablespoons cocoa, sifted
1 tablespoon red food colouring
125 g cream cheese
25 g unsalted butter, softened
60 g icing sugar mix
1 ½ teaspoons milk
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.
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.
Sometimes we forget that while recipes might not be labelled gluten free, the recipes are automatically gluten free by ingredients. This recipe from Coles Magazine is one such recipe. You can also serve it with rice vermicilli or on a bed of rice. And you can use left overs as a filling for Rice Paper Wraps.
2 tablespoons vegetable oil
500 g Pork Mince
2 garlic cloves, crushed
1 tablespoon ginger, grated
¼ cup brown sugar
1 ½ tablespoon lime juice
1 tablespoon gf fish sauce
1 spring onion, thinly slices
1 long red chilli, thinly sliced and deseeded
2 baby cos lettuce, leaves separated
½ cup coriander sprigs
1 lime, sliced in wedges
Heat oil in frying pan over medium-high heat.
Stir fry pork, garlic and ginger for 3 minutes or until browned.
Add sugar, lime juice, fish sauce, onion and chilli.
Stir fry for 3 – 4 minutes.
Serve with lettuce, coriander and lime wedges.
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.
1 pkt San Remo Spaghetti
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
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.
NB Use penne pasta to make pasta bake: layer penne, mince, cheese, penne, mince and cheese and cook in oven for 30 minutes.
2 cups gf fresh chorizo
¼ cup sundried tomato, chopped
20 g butter
20 g gluten free cornflour
375 g (1 ½ cups) milk
200 g cheddar cheese, grated plus extra to top
¼ teaspoon mustard powder (or 1 teaspoon wholegrain mustard and 1 teaspoon Dijon mustard)
250 g gluten free pasta (macaroni, spirals, penne, shells)
Preheat oven to 180C.
Remove skins from chorizo and break up or cut into small pieces. Heat 1 tablespoon of olive oil in frying pan and cook the sausage, breaking up as you go.
In a medium saucepan melt the butter and then stir in the flour to create a smooth butter flour mix. Slowly add the milk a tablespoon at a time stirring to create a smooth sauce. Bring to a gentle simmer, stirring constantly to ensure no lumps. Stir in the cheese and mustard powder and bring back to a gentle simmer. Continue simmering on low heat for about 4 minutes or until smooth and thick.
Cook the pasta according to the instructions.
Add the pasta, cooked sausage and sundried tomatoes to the cheese sauce. Stir to combine and transfer to a baking dish. Sprinkle with the extra cheese and bake for 20 minutes until bubbling and cheese has melted.
The Gluten Free Scallywag Magazine 2013-2014