Tag Archives: gluten free teenager

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

Gluten Free Crackers

Parmesan and Seed Crackers.JPG

Crackers.Biscuits.Salatine

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

Ingredients

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

sea salt

Method

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

 

 

 

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)

Brookies – Gluten Free

Brookies.jpg

It is always good to have honest feedback and while what I might think is tasty or delicious  and worth a repeat bake, my son might have a totally different opinion.

And this is honestly something that parents of gluten free children must keep in mind: children have very different taste and texture likes and dislikes compared to those of adults.

So the conversation went like this when I baked Brookies:

KJ: Can I have one of these?

Me: Of course you can, they are a new recipe.

KJ: What are they?

Me: Brookies – a cross between a brownie and a cookie.

KJ: Why didn’t you just make brownies?

Me: But don’t you think they look good… a little like snow covered cookies… a feel of Christmas.

KJ: I’m not a fan.

Me: So does that mean I don’t make them again.

KJ: Just make brownies.

This recipe was included in the September 2016 The Australian Coeliac Magazine and was submitted by Jade Dunne. Thank you Jade, your recipe wins my tick of approval.

Ingredients

42 g gluten free cocoa powder

200 g caster sugar

1/4 cup canola oil

2 eggs

1 teaspoon vanilla extract

125 g gluten free plain flour

1 teaspoon gluten free baking powder

1/4 teaspoon salt

30 g pure icing sugar

Method

Preheat oven to 180 C fan forced.

Mix cocoa, caster sugar and oil in a large mixing bowl.  Beat in eggs one at a time, then stir in vanilla.

In a separate bowl, combine flour, baking powder and salt, then stir into cocoa mixture until combined.

Cover bowl with plastic wrap and place in fridge for 4 hours or in the freezer for about 30 – 60 mintues.

Pour icing sugar into a separate bowl.  Remove mixture from the fridge and roll into tablespoon sized balls, then roll in the icing sugar to coat.

Place on a lined tray and bake in preheated oven for 10 – 12 minutes, until brookies have risen slightly and the surface is cracked.

Cool slightly on the tray before place on a rack to cool completely.

NB I used icing sugar not pure icing sugar (which I didn’t have in the house) but I think the look for have been even better had I used the pure icing sugar.  Also, as I bake in a rather tropical temperature kitchen, I think I would place the brookies pre-baking bake into the fridge for 30 minutes or so.  I think this would help them not spread so much when baking. I also found this recipe from Rachel at Bakerita which is worth adding to my “To Cook” list.

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.

Sticky Thai Pork

Sticky Thai Pork (2)

Sticky.Sweet.Savoury

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.

Ingredients

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

Method

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.

 

 

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.

Chorizo Macaroni N Cheese

Macaroni N Cheese

comforting.homely.wholesome

Ingredients

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)

Pepper

250 g gluten free pasta (macaroni, spirals, penne, shells)

Method

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.

Serve hot.

 

The Gluten Free Scallywag Magazine 2013-2014