I recently attended a fun and interesting cooking demonstration class with Chef Tony Chiodo, organised by The Coeliac Society of Victoria and hosted by Enoteca Sileno.  It was a very enjoyable and informative afternoon; Tony cooked 3 yummy gluten free dishes – crumpets, gnocchi and chocolate pots with orange and polenta biscuits – that were not difficult to make, as well as providing lots of additional handy tips about gluten free cooking. 

Tony started experimenting with gluten free cooking a number of years ago, when he found he felt better eating gluten free and using whole and natural foods.  He now uses a number of different gluten free flours and grains in cooking and over time has learned how they behave differently.  For example, some flours are good for binding and thickening, while others can be used to provide additional fibre to a dish.  The dishes Tony cooked during the demonstration were delicious and as a good teacher, he provided simple and clear instructions so that we can make them at home.  He also answered many questions from the full class and discussed what other ingredients we could substitute in the dishes to suit our individual tastes.  Tony has recently written a cookbook, Eating Well, which is largely gluten free.

So, it was a great way to spend a cold winter’s afternoon.  The class certainly encouraged me to do more cooking at home and experiment with the wide range of gluten free flours and grains available these days.  Enoteca Sileno were wonderful hosts.  They offer a range of Italian cooking classes throughout the year and also have a fabulous Italian restaurant which includes many gluten free dishes on the menu.  (It is one of my favourite restaurants for those in Melbourne!) Thanks to The Coeliac Society of Victoria for organising the day.  The class was so popular, it was repeated in the afternoon.  The Society regularly arranges classes and events to assist people living on a gluten free diet, as do the coeliac societies in other states.

Furthermore, as a result of the class, we have added the Italian Bi-Aglut gluten free plain flour to our list of products.  This was one of the main flours Tony used in his dishes.  We already have the Bi-Aglut pastas in stock, great gluten free pasta imported from Italy, so this will be a good addition.

Jodie

For further information:

• The Coeliac Society of Victoria – www.vic.coeliacsociety.com.au
• The Coeliac Society of Australia – www.coeliacsociety.com.au
• Tony Chiodo’s website, Eating Well Daily – www.eatingwelldaily.com.au
• Eating Well by Tony Chiodo – available at Enoteca Sileno and other selected book stores.
• Enoteca Sileno – www.enoteca.com.au

• 300g butternut pumpkin
• 1 small sweet potato
• 1 small zucchini
• About 12 broccoli florets
• ¾ cup Orgran All Purpose Crumbs
• Rice flour for dusting

Peel and chop all vegetables into 2 cm chunks.  Steam the vegetables until soft.  Then finely mash or puree the cooked vegetables. Add the rice crumbs to vegetable mixture. Roll mixture into golf sized balls.  Dust in rice flour. Cook in a fry pan for approximately 3 minutes on each side, until brown.

Great for kids parties!

• 1 packet Changs Gluten Free Fried Noodles
• 2 tabs crunchy peanut butter
• 200g cooking chocolate (milk or dark)

Microwave chocolate and peanut butter in a microwave safe bowl for about 30 seconds on high.  If not melted, microwave again in 5 second intervals.  Mix well until it is a smooth paste. Add noodles and coat them well. Spoon mixture onto grease proof paper or into individual patty pans. Place in refrigerator until set.

Recipe courtesy of www.changs.com

Ingredients:

• Gluten free self raising flour 225g (such as FG Roberts) 
• Cinnamon 2g
• Mixed Spice 2g  
• Mixed Fruit 250g
• Orange Juice 100ml
• Sherry 75ml
• Raw Sugar 75g  
• Eggs (1½) 75g
• Orange Marmalade 25g
• Treacle 40g
• Canola Oil 75ml
• Cider Vinegar 6ml

Directions:

Wash dried fruit before use. Marinate mixed fruit in orange juice and sherry for at least 48 hours. Blend egg, sugar, margarine and vinegar, etc (all wet ingredients) together. Add fruit mix, sprinkle as widely and evenly as possible. Sift flour into wet ingredients, mixing evenly and gently. Place in cake tin or pudding bowl and put in oven as quickly as possible and bake in moderate oven for 2-2 ½ hours.

Source: F.G. Roberts

Happy Birthday Gluten Free Life!

Yes, it’s one year since we started Gluten Free Life and we are celebrating with a special offer. Place an order for at least $50 worth of food in September 2008 and have it delivered for free! This offer is valid only for deliveries in Australia. 

We have again been ordering lots of new yummy products, including gnocchi and apple pies.  So check out the new products and specials sections.  Jodie also attended a cooking class organised by The Coeliac Society of Victoria and has written a short article about it.

Thanks for shopping from Gluten Free Life!

Happy Eating!

Jason and Jodie

www.glutenfreelife.com.au

Cooking with Tony Chiodo

I recently attended a fun and interesting cooking demonstration class with Chef Tony Chiodo, organised by The Coeliac Society of Victoria and hosted by Enoteca Sileno.  It was a very enjoyable and informative afternoon; Tony cooked 3 yummy gluten free dishes – crumpets, gnocchi and chocolate pots with orange and polenta biscuits – that were not difficult to make, as well as providing lots of additional handy tips about gluten free cooking. 

Tony started experimenting with gluten free cooking a number of years ago, when he found he felt better eating gluten free and using whole and natural foods.  He now uses a number of different gluten free flours and grains in cooking and over time has learned how they behave differently.  For example, some flours are good for binding and thickening, while others can be used to provide additional fibre to a dish.  The dishes Tony cooked during the demonstration were delicious and as a good teacher, he provided simple and clear instructions so that we can make them at home.  He also answered many questions from the full class and discussed what other ingredients we could substitute in the dishes to suit our individual tastes.  Tony has recently written a cookbook, Eating Well, which is largely gluten free.

So, it was a great way to spend a cold winter’s afternoon.  The class certainly encouraged me to do more cooking at home and experiment with the wide range of gluten free flours and grains available these days.  Enoteca Sileno were wonderful hosts.  They offer a range of Italian cooking classes throughout the year and also have a fabulous Italian restaurant which includes many gluten free dishes on the menu.  (It is one of my favourite restaurants for those in Melbourne!) Thanks to The Coeliac Society of Victoria for organising the day.  The class was so popular, it was repeated in the afternoon.  The Society regularly arranges classes and events to assist people living on a gluten free diet, as do the coeliac societies in other states.

Furthermore, as a result of the class, we have added the Italian Bi-Aglut gluten free plain flour to our list of products.  This was one of the main flours Tony used in his dishes.  We already have the Bi-Aglut pastas in stock, great gluten free pasta imported from Italy, so this will be a good addition.

Jodie

For further information:

• The Coeliac Society of Victoria – www.vic.coeliacsociety.com.au
• The Coeliac Society of Australia – www.coeliacsociety.com.au
• Tony Chiodo’s website, Eating Well Daily – www.eatingwelldaily.com.au
• Eating Well by Tony Chiodo – available at Enoteca Sileno and other selected book stores.
• Enoteca Sileno – www.enoteca.com.au

Tony Chiodo’s Orange and Polenta Biscuits

(Reprinted with permission)

• 170g unsalted butter
• 170g sugar
• 255g polenta
• 100g Bi-Aglut gluten free flour
• Zest of 2 oranges
• 2 large eggs

Preheat oven to 175 deg C.

In a large bowl, rub the butter, sugar, polenta and flour together and then add the orange zest and eggs.  Cover and refrigerate for an hour or until firm.

Line a tray with a sheet of greaseproof paper and spoon small teaspoons of mixture onto the paper leaving 4cm between each biscuit. 

Bake in the oven for 5 minutes or until the edges of the biscuits are golden.  Remove and cool on a cooling rack before eating.

New products

Gnocchi – Rustichella d’abruzzo – http://www.glutenfreelife.com.au/Gnocchi-Rustichella-dabruzzo-p-16347.html

Gluten free potato gnocchi! What more is there to say? Package serves 2 people and cooks in 2 minutes.

$7.95 per 500g pack

Deluxe Fruit Muesli – Carman’s Fine Foods – http://www.glutenfreelife.com.au/Deluxe-Fruit-Muesli-Carmans-Fine-Foods-p-16346.html

A delicious blend of lightly toasted rice flakes, puffed rice, honey, cinnamon, gourmet nuts, and dried fruits.

$6.00 per 400g packet

Bramley Apple Pies – Livwell – http://www.glutenfreelife.com.au/Bramley-Apple-Pies-Livwell-p-16351.html

Four pastry cases filled with a delicious bramley apple filling. Free from gluten, wheat, milk and egg.

$10.60 per pack of 4

Cherry Bakewell Tarts – Livwell – http://www.glutenfreelife.com.au/Cherry-Bakewell-Tart-Livwell-p-16350.html

Shortcrust pastry cases with almond flavour and strawberry jam, decorated with fondant icing and a cherry. Free from gluten, wheat, milk and egg.

$10.60 per pack of 4

September Specials

View all our specials online at http://www.glutenfreelife.com.au/Specials-p-1-c-282.html

• Bombay Potatoes – Tasty Bite:  $3.90, save 35 cents
• Buttermilk Pancake Shake – Basco:  $2.99, save 16 cents
• Chilli Lime Chips – Vegechips :  $2.20, save 25 cents
• Choculence -Leda Nutrition:  $4.40, save 45 cents

The last few weeks we have been busy sampling new products. As you will see in our new products section, our list continues to grow!  Thank you to those people who have told us about new gluten free foods they have also discovered.  We always like to hear about new products and we try to get them in where we can.  It is amazing how many manufacturers are producing such delicious gluten free foods these days.

Next month we celebrate our first birthday! We are getting quite excited about reaching this important milestone. Keep an eye out for our newsletter next month for a special offer we are planning to celebrate it.

Keep reading below for our monthly recipes and specials. 

Happy Eating!

Jason & Jodie

www.glutenfreelife.com.au

Gluten Free Expo in Sydney

The NSW Coeliac Society is running its annual gluten free expo this month. If you are in or can get to Sydney, head along to the showground and sample some tasty gluten free food! If you do come across something that is particularly scrumptious, drop us a line at admin@glutenfreelife.com.au.

The show will be held at the Sydney Showground, Sydney Olympic Park

• Friday 22 August 2008 – 4pm – 8pm
• Saturday 23 August 2008 – 9am to 5pm

More details at www.glutenfreeexpo.com.au 

Recipes

Baked tomatoes

• 1 tsp Massel Vegetable Stock Powder,
• 1 tbsp parsley, chopped
• 1 clove garlic
• 4 tbsp gluten free crumbs 
• 6 tbsp water
• 1 tsp sugar
• 2 roma tomatoes

Preheat oven to 180oC.
Holding the halved tomato, squeeze out the seeds. Place it, cut side down on inclined cutting board to shed as much vegetable water as possible.
Combine crumbs, half the stock powder, parsley and garlic.
Place the tomatoes, cut side up in a non-stick over proof container. Sprinkle the inside of each with a tiny dash of sugar.
Dissolve the other half of the stock powder in 3 tablespoons of water.
Fill each tomato with the crumb mix.  Pour 1 tablespoon of the stock gently onto each filled tomato. Then pour remaining stock into the bottom of the container.
Bake 30 mins until the liquid has evaporated and the topping appears golden.

Source: www.massel.com.au

Almond Bread

• 150g F.G. Roberts’ plain flour
• 125g castor sugar 
• 3 egg whites   
• 185g whole roasted almonds

Warm oven to 180C
Grease and base line 8x26cm bar tin.
Beat egg whites in a small bowl until soft peaks form. Add sugar a little at a time and beat until dissolved.
Fold in sifted flour and nuts.

Spread mixture into prepared tin and bake for about 30 minutes until firm to touch.
Turn on to wire rack to cool.

When cooled, wrap in foil and refrigerate for 24 hours (this helps reduce the loaf from crumbling).  Remove from fridge, and slice thinly. Place slices on flat trays in a single layer and bake in a moderate oven for 10 minutes or until lightly browned and crisp.

Source: www.soyproducts.com.au

Sweet pie pastry

• 1¾ cups F.G. Roberts’ plain flour
• ½ cup castor sugar
• 100g chilled butter, chopped
• 1 egg
• 1 tsp cold water, more if required

Sift the flour and sugar into a bowl.  Add the chopped butter and mix with hands (a crumb like mixture will form).  Mix in the egg slowly.  Add water and continue to mix with hands until mixture just comes together.  Place mixture on a lightly floured board and knead.  Flatten pastry between 2 sheets of baking paper and roll until about 1cm thick or until fits prepared dish.  Put in greased baking dish and refrigerate for at least 30 mins.  Top with your favourite pie filling and bake in a moderate oven for 30-40 minutes or until lightly browned.

New products

Daisy Kisses – House of Biskota  

Delicious shortbread type biscuits with a jam centre. Each pack contains six biscuits.
$5.60

Vanilla Cake Mix – Select Foods 

Vanilla flavoured cake mix. Wheat, gluten and yeast free.  Add your own flavouring. 
Only $3.95.

Fruit & Nut Delight snack bars – Go Natural  

Now available in a handy pack of 5 – perfect to keep in the pantry for school or work lunch boxes!
$6.27

Gluten Free Baking Powder – Lotus 

Lotus gluten free baking powder is made without sodium, cereals, gluten, or aluminium. Baking powder can be used instead of self raising flour. In most recipes, 2 – 2.5 level metric teaspoons can be used for each cup of plain flour. 
$4.80 for 150g.

Also coming soon:

Livwell apple pies, Bi-Aglut gnocchi, Carmen’s muesli, and more from the House of Biskota!

Monthly Specials

Amaretti Biscotti – Orgran 

Almond flavoured biscuit from Orgran.
$2.97, save 23 cents

Tortilla Wraps – Empower 

Gluten free lunches made easy – just add your traditional sandwich fillings.
$5.99, save 66 cents

Fried Rice Noodles – Changs

Great addition to salads (see our Crunchy Asian salad recipe from a previous newsletter)
99 cents, that’s a huge 27% off!

Gluten Free Muesli – Soland

$3.50, save $1.30 (limit of 2 packets per customer until sold out)

Popcorn, Original Sweet and Salty – Cobs

Cobs organic popcorn is lightly salted, slightly sweet! Made from Australian grown organic corn, it is cholesterol free, gluten free, free from genetically modified ingredients, and has no artificial flavours, colours or preservatives.
$3.85, save 35 cents

Healtheries Simple Indulgence Peanut Crunch bar

Go nuts over Healtheries Simple wheat and gluten free Peanut Crunch! Enjoy the feast of peanuts smothered in delicious milk chocolate. Contains no artificial colours, flavours or sweeteners. 
$1.65, save 30 cents

It’s the middle of winter and oh so cold outside, a great time to do some gluten free home cooking.  And it’s not that hard!  This month’s newsletter edition focuses on some cooking tips for you and the recipe is spinach and beef cannelloni.  Yum!   If you have a great gluten free recipe to share, let us know and we’ll publish it in a monthly newsletter.  And if you don’t want to do your own cooking, there are of course, plenty of ready made or easy bake options. 

Happy Eating!
Jason and Jodie

First of all it is important to remember that many foods are naturally gluten free including all fresh meat, fish, vegetables and fruit, rice, potatoes, herbs and spices, legumes (beans, chickpeas, lentils) and polenta.  This means that you can create numerous dishes based on these foods that taste great and are already gluten free. 

Then there are a number of products that are direct substitutes for foods that normally contain gluten (wheat, barley, rye or oats) such as gluten free pasta, cereals, sauces and confectionary.  For example, soy sauce naturally contains barley, but soy sauce based on tamari is gluten free.  This gluten free product be used a direct swap for soy sauce in a recipe.

Finally there are the foods which may need a mix of ingredients to replace foods with gluten.  These are typically foods based on wheat flour where often a mix of gluten free flours is needed to replace the wheat.  Gluten is a binding agent in cooking and therefore, without this agent, different ingredients are required.  Fortunately, there are many products available these days that do this substitution for you.  There are a number gluten free sweet and savoury biscuits, a range of packet mixes for cakes, muffins, pizza bases, bread and pancakes. The mixes use a variety of gluten free flours to make them taste good and most closely resemble the wheat based original.  You can also buy ready made gluten free plain or self-raising flour (such as FG Roberts or Casalare) that can often be substituted for normal flour in many recipes. 

Enjoy cooking gluten free! If you have a recipe that you have created and want to share with the world, please send to us and we’ll publish them in one of our newsletters.

2pkts Casalare Cannelloni

Cannelloni filling

• 3 tabs olive oil
• 500g mince beef
• 250g frozen spinach, defrosted
• 3 tabs pesto sauce
• 3 cloves garlic crushed
• ½ cup pine nuts, toasted and roughly chopped
• 1/3 cup Orgran All Purpose Crumbs
• 2 tabs olive oil
• 1 egg

Sauce

• 2 (425g) tins diced tomatoes
• 2 tabs olive oil
• 2 tabs tomato paste
• 1 tsp dried basil
• 1 tsp dried thyme
• Dash red wine (optional)
• Handful chopped fresh parsley
• ½ cup grated parmesan cheese

Method

Preheat oven to 200 deg.  Grease large baking dish. Put 1 tab oil in a frypan and add the mince.  Cook until browned. In a separate small saucepan, brown the pine nuts in a little oil, about 5 mins.  Drain on paper towelling and then chop roughly. Combine pesto, garlic, pine nuts, crumbs, 2 tabs oil and egg in a bowl.  Add the mince and spinach and mix. Stuff each cannelloni shell with filling.

For the sauce, put tomatoes, oil, tomato paste, herbs and wine in a frypan.  Simmer for 20 mins. Pour half the sauce on the bottom of the baking dish, covering the whole dish.  Arrange the cannelloni in 1 layer on top of sauce.  Pour the remaining sauce over cannelloni, ensuring all pasta is covered.  Top with parsley and parmesan cheese.  Bake in the oven for 35-40 mins.

Teriyaki and Sesame Simmer Sauce – Yackandandah
$5.50
Yackandadah delicious gluten free simmer sauces help you make a quick meal. Fry some meat and vegetables and add the sauce. Serve with rice

Polenta - Select Foods
$4.25
Maize semolina polenta (gluten free). Mix with water and a little salt and cook to a very thick porridge. Can also be fried in oil. Polenta can be used in stuffings, cake and pastry mixes. Packed in a resealable bag.

Lemon Wafer Biscuits – Eskal
$3.60
Plain wafer fingers filled with lemon flavoured cream.

Choculence and Minton - Leda Nutrition
$4.85
These popular chocolate biscuits have had a slight change to the ingredients and are now fructose free!

Mushroom Risotto – Healtheries
$7.95
Unfortunately, the Healtheries Simple Field Mushroom Risotto is no longer being made. We only have a limited supply – buy now while stocks last