Tuesday, 18 December 2012

Merry Christmas

Wishing you all a Merry Christmas and a Delicious Wheat Free and Gluten Free New Year.

Our orders for the Uncontaminated Oats have grown substantially in 2012 and we have increased our orders to GF Harvest in the USA where we source the products. We look forward to being able to deliver this product to our distributors in Queensland, NSW and Victoria for continued great rates to enable customers to access this product in their local health food stores. 

We are excited to introduce a delicious muesli to our range thanks to a company in Qld called Barenuts.  You can view their uncontaminated oats muesli varieties here in our online store.  We hope to be able to share this with our distributors in 2013.

We continue to receive a lot of enquiry regarding the status of this product as far as Gluten Free claims go as in other countries in the world this product is able to be labelled differently.  We refer all our customers to our Clarification letter which we worked on with the Qld Health Department to ensure that all the information we were profiling and sharing with people was compliant. 

We are currently compiling a list of FAQ's regarding this product so that we can better service customers needs. Please note that we provide this product in 100g samples of the uncontaminated oats to enable people to trial it before they commit to larger quantities.  Buy here.

From the team here at Wheatfree.com.au we thank you for your support and look forward to sharing some delicious and unique products with you in 2013.

Wednesday, 5 December 2012

Oatmeal Bread

I found this Oatmeal Bread Recipe on a site called : Basic Gluten Free Vegan Girl and thought I would share it.

Oatmeal Bread using GF Oats

Ingredients, makes 1 medium loaf:
1 cup certified GF Uncontaminated oats
1 cup certified oat flour (oats ground into a flour in a food processor/blender)
1 cup boiling water
1 cup  almond milk (or other plant-based milk)
3/4 cup brown rice flour
1/4 cup ground flaxseeds
1/2 cup dates
2 heaped tbsp roasted almond or nut butter 
1 tbsp apple cider vinegar
2 tsp baking powder
1 tsp salt


1. Preheat the oven to 175 degrees Celsius. Combine the rolled oats and boiling water into a medium sized bowl, and let this sit for a few minutes before adding in apple cider vinegar and half of the plant-based milk. This should remain as is for about 5-10 minutes, or until the oats are soft.

2. In a separate bowl whisk together the remaining dry ingredients before stirring this in with the “oatmeal”. In a food processor add in the remaining half plant-based milk, nut butter and dates, and pulse until you have a completely smooth mass. Stir this into the batter, and mix for a few minutes to absorb some of the liquids.Then pour the batter into a bread pan with a baking sheet underneath, and sprinkle on a bit of dry rolled oats. Place this in the oven for 1 hour, and check to see if the bread is properly baked through the middle. If not allow it to bake for up to 45 additional minutes, until you see that the top is slightly golden and the inside is not too moist.

3. Let the bread rest on a cooling rack for at least 10 minutes before slicing it. Let me tell you in advance that this bread is eaten so quickly, so I highly recommend doubling the recipe to make two loaves. If bread is not that popular in your household though you can slice it into pieces and store in the freezer. That way you can always grab a slice and toast it whenever you are craving bread.


Tuesday, 9 October 2012

Gluten Free Fried Rice

A bit of a different concept but my son's favourite lunch choice is fried rice.  I had a whole container of gluten free pasta or wheat free pasta so I tried doing a fried rice with that. Fantastic.

Precooked gluten free pasta or wheat free pasta
2 free range eggs
1/2 cup of frozen peas
1/2 cup of chopped carrot
2 slices of ham or precooked chicken
salt and pepper
tamari sauce (wheat free/gluten free alternative to soy sauce)
(any left over veges are great)

Beat the eggs and fry off in a preheated pan.  Add in the various veges and or herbs are also great and cook.  Add in the pasta and the tamari sauce and gently stir through until well combined.

Visit our online store to purchase wheat free and gluten free products.

Gluten Free Tabouli

Gluten Free Tabouli


1 cup of Quinoa – uncooked rinsed and drained well to take away bitter taste
2 cups of parsley
1 cup of mint
2 tomatoes
½ cup of chopped shallots or ½ red onion
¼ cup of extra virgin olive oil
¼ cup of lemon juice
1 tspn garlic
Salt & Pepper

Cook the quinoa per the package instructions. Refrigerate to chill.

Add all ingredients together and gently mix. Season with salt & pepper.

Mix the olive oil, lemon juice and garlic together until well blended. All to the vegetable and herb mixture and gently mix together. Refrigerate so that it is well chilled. 

Gluten free/Wheat free Scrambled Eggs

Gluten Free / Wheat Free Scrambled Eggs 

I have found it particularly challenging to source gluten free breakfast ideas or wheat free breakfast ideas. This is one of my favourites.


2 Free Range Eggs
2 Tblspns cream or milk
¼ cup parsley
1 cup of baby spinach chopped
¼ cup of shallots
1/4 cup of cheese (optional)

Beat the eggs and cream or milk. Add in all in the herbs and the cheese and stir through gently.
Heat in your pan a tspn of coconut oil and pour in your egg mixture. Stir periodically until the mixture is cooked.
Pop onto your favourite wheat free bread or gluten free bread and simply enjoy!

Visit our online store for a wide selection of Wheat Free and Gluten Free products.

Monday, 17 September 2012

Chestnut Flour

Australian Chestnut Flour

Chestnut flour is used in Europe, and especially in Italy for many beautiful cakes and sweets.  The traditional method of drying chestnuts is in a small hut with a slat floor.  The fresh nuts are placed in the top section on top of the slatted floor and a fire is lit in the lower level to create heat to dry the nuts.  Once the chestnuts are dried they are peeled and milled into flour.
Often the Italian chestnut flour will taste slightly smokey due to this process of the flour will be light brown colour which reflects the presence of the inner skin which could not be fully removed prior to milling.
The Australian chestnut flour is tastier because they freeze dry their peeled chestnuts.  They take these freeze dried nuts and mill them into chestnut flour.  This flour has an intense pure fresh chestnut flavour.  As it’s made using peeled chestnuts, there is no contamination form the inner skin of the chestnut & not smokey taste.
Chestnut flour is gluten free!  It’s high in Vitamin C as the chestnut isn’t compromised as there is not heat involved during the drying process.
Source: http://www.ilmercato.com.au/news/australian-chestnut-flour.html

To order products that contain Chestnut Flour visit our online shop and order the Celebrate Health range.  Our product review are here...

Celebrate Health Lemon and Honey Cinnamon Pancake Mix

Celebrate Health Lemon and Honey Cinnamon Pancake Mix

Recipe and Review

This mixture was so so so easy.  Pour in all the contents, add some liquid (now I used almond mix for a dairy free option - fantastic compliment to flavour).
Mix all together, if you would like thicker pancakes don't add in all the liquid, I did it both ways to try and they cooked very well on a moderately hot flat grill. See pictures below.

Also tested these on some afternoon tea subjects and they were devoured in minutes.

Well done Celebrate Health - I love chestnut flour.

Celebrate Health Lemon and Coconut Mix

Celebrate Health Lemon and Coconut Mix - 470g

Recipe and Review

This cake mix is based on Chestnut Flour. To tell you the truth I didn't even know what chestnut flour was and certainly had not tried it.

This cake mix you only needed to add a few additional ingredients some eggs, lemon juice, milk,  water and you were ready to go.

I highly recommend you try it, it was delicious and I tried it on some guest for afternoon tea and nobody realised it was gluten free or wheat free.

Here is my cake below.

If you wish to purchase this cake mix, I can highly recommend easy to mix and bake AND delicious.

Order here...

For more information about Chestnut Flour click here... 

Celebrate Health Lemon Cake

Thursday, 13 September 2012

Time is ticking, is it Food allergy symptoms or is it food intolerance?

A Food allergy is an immunological reaction to food proteins whereas a Food intolerance is a pharmacological reaction (like the side effects of a drug) to the chemicals in foods.
Family history
Allergy: hayfever, eczema or asthma
Intolerance: migraine, irritable bowel symptoms, behaviour problems
Who is affected?
Food Allergy Symptoms are most likely to affect babies and young children because of their underdeveloped immune system.
Intolerances. Children are vulnerable because dose for weight they consume a higher dose of food chemicals than adults. Women of child-bearing age are vulnerable because of hormonal influence. Senior citizens are vulnerable because ageing livers and kidneys are slower to excrete chemicals from the body. Exposure to toxic chemicals, pharmaceutical drugs or illness such as gastrointestinal infection can trigger food intolerance.
How common?
Food allergies symptoms (not airborne allergies such as pollens) are considered to be relatively rare - affecting up to 8% of babies under 12 months, 3% of children under five, and less than 1% of adults.
Food intolerance is much more common, affecting babies (through breastmilk), children and adults. Some experts suggest 10% are affected, although, in theory, everyone will react if the dose is high enough, so you would expect more people to be affected as levels of additives rise.
Which foods?
People with food allergies symptoms typically react to one or two foods. Allergy is produced by a combination of susceptibility and exposure so allergens vary. In Japan, buckwheat, and in the Mediterranean countries, lentils are common allergens. In Australia the most common foods are milk, soy, egg, peanut and fish. Allergies to the last two are more likely to last throughout life.
With food intolerance, food chemicals such as 50 additives and some natural food chemicals are involved, see brochure. These can be in many different foods. For example, asthmatics are most likely to be affected by sulphite preservatives (220-228) in a wide range of foods and drugs including fruit flavoured cordials and drinks, wine, bread, sausages and dried fruit and some medications.
Allergic reactions are quick. They usually occur within 30 minutes and are often easy to identify.
Food intolerance reactions can be delayed up to 48 hours or more. Identification of reactions can be difficult. When problem foods are consumed frequently, symptoms can appear to be a chronic condition rather than a food reaction.
Allergic reactions can be to the tiniest amount of an allergen.
Intolerance reactions to food chemicals are dose-related. Some people are more sensitive than others. In theory, everyone will react to food additives if they consume enough and one study on MSG confirmed this, although a few of the subjects reacted to very high doses which were unlikely to be consumed in one sitting.
Reference: Clarke L, McQueen J, et al. (1996). "The dietary management of food allergy and food intolerance in children and adults." Australian Journal of Nutrition and Dietetics 53(3): 89-94.www.fedupwithfoodadditives.infoThe information given is not intended as medical advice. Always consult with your doctor for underlying illness. Before beginning dietary investigation, consult a dietician with an interest in food intolerance. Last update August 2005.
If life is a pain in the guts and your kids are driving you nuts!
Get Tested with kylie@wheatfree.com.au

Food Allergy Symptoms

Food allergies symptoms can be so varied from person to person. Often you may only really have a food intolerance so you may be able to have limited amounts of a particular food or food group and not show any symptoms. Food allergies are often difficult to diagnose because the symptoms you are experiencing could be anything and generally more serious options are investigated first.

However there are common complaints that people experience that could indicate food allergy symptoms.

These complaints could be headaches, stomach pain, frequent constipation or diarrhoea, fatigue, mood swings, bloated stomach, cramps, general feeling of being unwell, always catching a cold (immune system is run down), sinus’ always blocked, excess mucus, general bad behaviour, especially noticeable in children.

More severe or extreme food allergy symptoms can include extreme weight gain or loss, severe abdominal pain, autism, adhd, eczema, dermatitis, chronic fatigue, epilepsy, anaphylactic reactions or migraines.
There can be many other complaints that people have experienced that could be linked back to a food allergy symptom for them.
You may have heard the old saying “One man’s food can be another man’s poison”. This is so true. It makes sense that we all have different likes and dislikes why isn’t this the case with what is good for our bodies function may not be good for someone else. It makes sense that food is the cause of most of the complaints our bodies put out. If we put unleaded into a diesel car, it just don’t work.

My advice would be if you have general feelings of being unwell ie. any of the less common symptoms listed above and most definitely any of the more severe reactions, do something about it. If you continue to ignore this it will not go away, I assure you. You will continue to elevate your histamine levels in your body which cause the body to be in a constant state of inflammation.
Think of it like water dripping into a cup, if you do not stop the drip, eventually the glass will overflow.
Then you have food allergy symptoms. If ignored over a long period of time this can manifest into a variety of allergies and intolerances to foods, chemicals, preservatives. Your body goes into what I call “crisis” and starts to react to almost anything you put into it.
A simple bio-compatibility test done with a hair sample can indicate what foods you are reacting to without any discomfort, long waiting periods or expense.
Email: kylie@wheatfree.com.au

Does Gluten free diet really work?


Gluten free diet

When visiting a grocery store, you might have noticed the increasing variety of gluten-free foods. Is eating gluten-free diet is a new fad or is it good for health? Will it help you lose weight or become healthier? The fact is eating a gluten-free diet is necessary for the people suffering with coeliac disease and those who have gluten intolerances. Another side is you will definitely lose weight because you will cut down several products having starch and carbohydrate. This article discusses what is gluten free diet and how does it work?

 What is a Gluten free diet?

Before explaining a gluten-free diet, first have an idea about what is gluten. Gluten is a protein found in grains like wheat, rye and barley and most breads and cereals contain gluten. If you choose a food that is not made from any of these grains, you are having a gluten-free diet. Some examples of gluten-free grains include brown or wild rice, buckwheat quinoa, millet and amaranth.

Who should go on a gluten free diet?

Those suffering from coeliac disease have a severe sensitivity to gluten and consuming even a little amount of gluten can lead to serious health complications. Coeliac, an autoimmune disease causes small hair like structures, villi, to atrophy if the patient consumes gluten. It can lead to complications such as bleeding, or malabsorbtion of nutrients, iron deficiency, diarrhea, weight loss, general weakness and other health complications. These people have to avoid all those commonly available processed foods such as pastas, breads and some sauces prepared from the grain having gluten.

What types of foods contain gluten?

With all said about following a gluten free diet, actually it is difficult to recognize a food by its name only for its gluten contents. Gluten free diet not only includes avoiding foods made from wheat but also the foods made from rye and barley. Moreover, some people also avoid foods made from oat as they contain a protein called avenin, however it is undetected by any gluten free tests. However, people suffering from gluten intolerance can eat oats. Some foods that may contain gluten include canned and frozen vegetables, frozen dinners, starches, soups, malted milk, crumbs, soy sauce, flavoured tunas, meat pies, salad dressing, pickles and mustards. If you are on a gluten-free diet, go for fresh and non-frozen fruits and vegetables.

Does gluten free diet really work?

Yes, those with gluten intolerance must follow a gluten free diet only. Since gluten damages the lining of the small intestine, following a gluten free diet enables healing. Once the condition starts improving, the small intestine absorbs more nutrients.

Is it easy to move into a gluten free diet?

It is much easier these days to move on to a gluten-free diet. It requires a little more effort initially to keep your platter free of any kind of gluten in any form. There are many gluten free alternatives to keep your taste buds pampered and enable you to maintain your health in our Online Store – Wheatfree.com.au

Tuesday, 21 August 2012

Easy Way to Maintain Gluten-Free Diets

Easy Way to Maintain Gluten-Free Diets 

Many people sometimes find it hard to keep to gluten-free diets because of a supposed long list of what they will have to do without when observing one. It usually appears very difficult and uncomfortable to bear thereby reducing the willingness to want to observe such a diet. But the disappointing thing is that such people only look at the list of foods to abstain from while ignoring the also long list of gluten-free food comprising fruits, vegetable and red meat that can be eaten.

Apparently, maintaining a gluten-free diet is not as difficult as some make it seem. The process followed in the preparation of food is where the problem begins from; you either prepare your foods by yourself or buy processed alternative. The important thing is to take a careful look at your food ingredients, when preparing by yourself, to determine if you really need them since they could be more than what is good enough for your health. Cutting back on some of these ingredients could also save you much-needed money.

There are some recipes out there that have been worked on by some other people, who worked by gradually reducing ingredients used in the food preparation until that great taste they are pleased with is achieved. In reality, it is not until you have filled a soup, for example, with too much ingredients surplus to requirements that you can have that great taste. All that is needed is the right quantity of ingredients and water for a palatable soup. There is no need to go about developing your own gluten-free recipe, if you do not have the time, you can make use of those developed by others.

You can always get a packaged recipe to start developing your own gluten-free diet. After that, you can then work on the formula used for the recipes to tailor them to a formula more agreeable to your own taste with a little research done on them. That way, you need not fear a gluten-free diet for that good health you have often desired.

For a great range of premix flour formulas that give a great result, check out our online store

What is a gluten free diet and how does it work?

What is gluten free diet?

Several people follow gluten-free diet for variety of reasons like sensitivity to gluten, suffering from celiac disease or personal reasons. Gluten free diets involve avoiding foods contains wheat, barley and rye. Gluten is a type of protein, found in grains like wheat, barley and rye. Most of the common foods such as pasta, bread, several processed foods and some sauces are prepared from flour of these grains.

Who requires Gluten-free diet?

A gluten-free diet is highly recommended for the people who are suffering from celiac disease. In these patients, lining of their intestine actually gets damaged by eating gluten. Due to the damage of the intestinal lining, absorption of food is affected and it cause iron deficiency, diarrhea, weight loss and general weakness. Among children, it is observed that gluten-free diet helps reduce symptoms of allergy.

Type of foods containing gluten

Sometimes, it becomes quite a problem to recognize a food by name only for its gluten contents. Gluten-free diet is different from wheat-free diet which includes avoiding foods prepared from wheat only but can consume foods contain barley and rye. Apart from wheat, barley and rye, some people also avoid oats because it also contains a protein similar to gluten. However, several other people with same disease do not face any problem by eating oats. Some other foods may also contain gluten but less obvious sources such as starches, crumbs, soy sauce, canned and frozen vegetables, flavored tunas, frozen dinners, meat pies, soups, malted milk, salad dressing, pickles and mustards.

It is better to eat fresh and non-frozen fruits and vegetables without sauces as part of gluten-free diet. There are several food manufacturers who are making gluten-free foods.

How a gluten free diet works?

Gluten intolerance is best managed with a gluten-free diet only. As mentioned above, gluten, a protein damages the intestinal lining and exacerbates it. A diet that contains no gluten let the small intestine to heal it. As the condition improves, the small intestine can absorb the normal nutrients as it allows the waste to pass through it.

Efforts for gluten-free Diet

It is not at all easy to go on a gluten-free diet and eliminate gluten. People who do so accept it for medical reasons only. It requires lots of diligence to see that gluten does not sneak into your diet. You need to find out alternatives for gluten foods such as gluten-filled equivalents. You can also get gluten-free flour to bake with.

Go to the online store to view our gluten free premix flour and wheat free premix flour range.

Gluten-Free and Yeast-Free: Are they the Same?

Gluten-Free and Yeast-Free: Are they the Same?

Maybe you have wondered to yourself in the past or now if the phenomenon of food being gluten-free is the same as yeast-free. Well, the answer to that is in the negative.
When a food is said to be gluten-free, it simply means such food does not contain gluten. Products like cakes, biscuits and bread are made from wheat, which is highly notorious for containing gluten. But that is not to say there is none of these products without gluten in them.

Bakers are known to be fond of making use of yeast for profit reason, but this could at the same time be dangerous to human body. It is a fungus or mold commonly used in the fermenting process. Yeast, which contains no gluten, is a common ingredient in bread making and beer fermentation. It is not compulsory, however, that yeast be included in the production of bread because there are recipes for making bread and preparing other foods without using it. Since yeast is known to be inimical to human health because of inherent toxins or other hazardous chemicals, you could enhance your overall health and well being by taking it off your diet.

As you can now see, a food being yeast-free is not the same as gluten-free despite the fact that yeast contains no gluten. The fact is that both gluten and yeast are dangerous to your health and you are better off living without them through elimination from your diet. Gluten-free foods are known to promote health.

Better shape, weight loss, and increase in energy are some of the benefits you stand to gain by eliminating yeast from your diet and turning to gluten-free foods. You also get to keep other medical conditions at bay among several other benefits.

Search our online store for yeast free breads.

Coeliac Disease and Gluten Intolerance: What You Need to Know

Coeliac Disease and Gluten Intolerance: What You Need to Know

Medical research driven by improved diagnostic procedures has started to throw up an increasing number of allergies that were hitherto unknown. Doctors have, for example, come to the understanding that some people are highly reactive to iodine, which is essential for proper functioning of thyroid, and the popular food dye called red 40; in other words, they are allergic to these substances. Coeliac disease or gluten intolerance is another type of food allergy and the awareness of this dangerous condition has risen in recent times.

Coeliac disease sufferers are known to be allergic to gluten, which is a protein found in such grains as barley, wheat and rye. Gluten is believed to be capable of causing damage to the small intestines of such people through reactions in the tiny hair-like villi. If a coeliac disease patient continues to consume gluten unabated in their diet, the villi in their small intestines would be badly damaged thereby making it rather hard for the much-needed nutrients to be absorbed from foods eaten during digestion.

Gluten intolerance goes beyond merely being an allergy in that it is believed to be genetic in nature. So if you know anyone having such a problem or you are the one having it, there is need for you or that person to go for genetic testing before severe damage is done to the small intestines leading to further complications. Osteoporosis, neurological problems, pancreatic and gall bladder malfunctions, and anemia are some of the health issues that could result from gluten intolerance.

Coeliac disease patients need to stay away from gluten totally in order to ensure good health. Diarrhea, back pain, bloating, abdominal pains, weight loss, weakness and muscle cramps are some possible symptoms of this disorder that should be noted. Once you realize you have the disorder, it is highly important that you completely steer clear of baked foods containing wheat flour as well as pasta, soy sauce and malted beers. You will be surprised when you realize the long list of foods containing gluten in them, so you have to watch it!

It is really a surprise realizing how many people suffer from gluten intolerance in America. Approximately 3 million Americans are believed to be affected by the medical condition. It is, therefore, advisable to start looking in the direction of substitutes for foods made from such grains as wheat, rye and barley known to contain gluten to maintain good health.

These days, it is possible to get pasta, bread and crackers that are completely gluten-free from the stores. Another alternative is to make them in your own home making use of flours derived from cassava, rice, arrowroot and so on.

Purchase your gluten free products from our online store

Why Bread may Bloat

Why Bread may Bloat

The bread we eat today is not the same as what was eaten in our grand parents era. It’s different in 2 significant ways:

1. In the past couple of generations, the bread we eat has become lighter and fluffier in texture. This is due to the increased gluten content in the flour. Over the years, the wheat crops grown for

bread making have been bred to have higher gluten levels. This is because the gluten provides the elasticity and viscosity that we consumers like in our bread. Light and fluffy, not much substance, and increasingly difficult to digest. Gluten is a protein mix (of gliadins - glutenin). It’s a bit like wire mesh.

It binds things together, which gives the bread the qualities we want, but it has become more onerous on the digestive system to break down.

2. Additional to the change in gluten content, the way we bake our bread has changed. The dough used to be kneaded and left overnight to rise. That process allowed time for enzymes to start breaking down bonds in the bread and making it easier for you and me to digest. That does not happen now. A faster chemical process

has replaced the older slower method. The result – bread that needs a little more work by the digestive system. Furthermore, flour mills use different chemical bleaches – such as oxides of nitrogen, chlorine, chloride; nitrosyl and benzyl peroxides. Any residue that may be present could be an issue in the chemically sensitive person.

10 Tips on What to do ?

1. Try an Organic Sourdough Bread.

2. Strengthen the Upper Digestive System ie. a simple start is to have a little
Organic Apple Cider Vinegar mixed with honey in warm water first thing in the morning (and ideally with your meals).

3. Consider Gluten Free Diet. To assist you there are books that may help such as The Guide to a Gluten Free Diet by Dr. David Brownstein. This book may help you improve your health by eliminating gluten from your diet.

4. Re-educate your bowel by improving the muscle tone of the bowel which may help to relieve flatulence, bloating and digestive disturbance. Add in products that add fibre and probiotics may quickly and gently help

to relieve constipation.
5. Try changing your wheat bread to Spelt
6. Make your own bread, this will ensure that you have no nasty additives in your loaf, particularly 282 which is the mould inhibitor in bread.

7.  If you are making gluten free bread add some fibre into your loaf in the form of Amaranth, linseed or almond meal.  Gluten free flours are generally very high in GI and you need to reduce this so you are not exposed to Diabetes type conditions.

8.  There are increasingly more bread options on the market, however it is well advised to keep your bread intake to a minimum as we can particularly with children tend to make this product too much of a staple in their diet.  This can lead to obesity.  Ensure that they have some protein with their bread whether it be gluten free bread, rye, sourdough or normal wheat bread.  This will reduce hunger and the need to over eat bread.

9.  If you are still having difficulty with gluten free or wheat free breads you may need to get the breads tested with a bio compatibility test once again found at www.allergyfreemybody.com

10. Find a great choice of beautiful breads within the

Monday, 20 August 2012

Gluten free Pizza Base Recipe

Gluten Free Pizza Base

It is a challenge to still have the family favourite Pizza night when you are choosing Wheat Free or Gluten free options. UNTIL now, Spring hill farms have this fantastic gluten free pizz base recipe using their Real Bread Mix.  Every night can now be pizza night with this delicious, easy gluten free pizza base recipe. Top your with thick tomato sugo, fresh mozzarella and torn basil leaves from the garden and slices of spicy Italian salami!

1 x bag of the real bread mix – original
1 tbsp sugar
1.5 tsp salt
2 tsp dried yeast
450ml warm water (1/3 boiling, 2/3 cold tap water)

Combine all ingredients in a bowl and mix until well combined and free of lumps (approximately 7 minutes using a mixer with a dough hook on medium speed).
Cover with cling wrap and allow to rest in a warm place for 30 minutes or until dough has doubled in size.
Heat oven to 220 degrees fan forced. (If you can, use the top and bottom oven elements together and place the pizza as low as possible in the oven.)
Oil your hands to prevent the dough sticking and then divide the dough in half.
Line a baking tray with paper and using your hands work the dough into your favourite pizza shape (no one said a pizza has to be round!)
Top with your favourite topping and cook for 20 minutes.

(For an extra crispy base, we recommend pre warming the oven trays. The best way to do this is to leave them in the oven while the oven is warming and make your pizzas on baking paper on the bench. Then when you are ready to cook, slide the pizza and baking paper onto the hot tray and return it to the oven.)

Puchase your Real Bread Mix here on our online store for fast home delivery anywhere in Australia.

Comparison of Food for Health Cereals

Compare Food for Health Mueslis



Tuesday, 14 August 2012

Author of "Wheat Belly" explains why Wheat is making us Fat & Unhealthy

Give up wheat and gain good health. That’s the message from Dr. William Davis, a Wisconsin cardiologist and author of the best-seller, “Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health.”
He tells Newsmax Health that if we banish wheat from our diet, we’ll also lose weight, lower our blood sugar, relieve intestinal problems, reduce dangerous inflammation, gain energy, and just plain feel better. Why? Davis maintains that today’s wheat products are made from genetically modified plants that contain harmful compounds that contribute to weight gain and other serious health woes. One of those substances is gliadin protein, which acts as an appetite stimulant. When it was introduced in the mid-1980s, calorie consumption skyrocketed by an average of 440 calories per day, per person, he says. “This gliadin acts as an opiate, but this opiate does not cause pain relief; it only causes addiction and stimulation of appetite,” he says.

Tuesday, 7 August 2012


There has been much discussion in Australia about using the words Gluten Free on food labelling,
oats are one such product that often comes under scrutiny. Australia has a watchful presence on keeping consumers protected by ensuring inappropriate claims are never made about gluten. WheatFree.com.au have at all times complied with these requirements with particular emphasis and indeed vigilance on the sale of their oats and other products we source for our customers.
The purpose of this clarification is to explain the processes we use to ensure compliance and demonstrate the ethics of our operation.
For 12 years we have operated an online website shop for Australia and New Zealand from our Toowoomba headquarters for the sale of foods to persons with special dietary needs. Over 12000 persons are registered with our websites www.wheatfree.com.au and www.whatcanieat.com.au. Gloriously Free wheat free oats are one product sold on the www.wheatfree.com.au website. They are and will continue to be a favourite with our customers as oats are recognised as a wonderful source of fibre and nutrition. We pride ourselves on our core values of supply of ethical products. Never more has our ethical approach to supply been shown in the quality of the oats we supply to our Australian customers.
Gloriously Free Oats are imported into Australian from an American company called "GF Harvest". "GF Harvest" farms are located in Wyoming USA and are owned by the Smith family. The company’s goal is that all families can find products that are uncontaminated from the gluten found in wheat, rye or barley they can trust. The Smiths know the severe reaction one can have if cross-contaminated with compromised products as three generations of their family have an allergy to wheat, rye or barley and have been on a diet avoiding foods containing these grains since 1990. Their son Forrest, who was diagnosed at age two, became determined as a teenager to develop a safe source of uncontaminated oats. His desire led to an FFA entrepreneur project that became "GF Harvest."


  • The Smiths maintain their own certified planting seed, and personally contract with "Seedsmen" who have not grown any wheat, rye or barley on their land for the last 2 years and

  • who use their combines/harvesters for only Oats or alternative non-gluten crops.

  • Each field is completely walked at least six times to make sure that no volunteer glutinous products are growing in the field. The fields and all harvesting equipment is inspected by The Smiths and the Wyoming Seed Certification Service to assure they are free of the offending grains. Before any of the oats can be unloaded they must pass 3 tests
1. #1 White board Magnifying Glass Visual,
2. #2 RidaQuick test down to 5 ppm, and
3. #3 the Elisa R5 RidaScreen test down to 3 ppm).

In addition to their own laboratory testing they also send samples to the University of Nebraska's Food Allergy Research and Resource Program (www.farrp.org) to be tested for gluten to assure the oats are free from contamination by the gluten found in Wheat, Rye or Barley.
Oats are stored, harvested and transported by equipment owned by GF Harvest are cleaned, rolled and packaged in a facility that is certified GF and OU Kosher.

Should you wish to see the processes used for these certification please click any of these links. Our Inspection Process…


  • GF Uncontaminated Certification
  • Kosher Certification
  • Organic Certification


1. Upon arrival in Australia, the oats are packaged in full compliance with Australian law. No reference or claim is or ever has been made to Gloriously Free Oats being gluten free by our company. We recognise that Australian packaging laws do not permit the labelling of any oats as "gluten free". This product is labeled differently in other countries including USA, Canada, Finland and Sweden.
2. An independent laboratory tests each batch we import to confirm they are totally uncontaminated from the gluten found in wheat, rye or barley.. We can provide a report from and independent laboratory upon request or Click here to see the most recent report.
3. We still recommend that if you have allergies to gluten containing grains that you seek medical advice before consuming this or any other product related to your dietary needs.
4. We understand that there is a wealth of conflicting information on the internet about oats. We have provided all the information we are able to in this document, in order to comply with Health requirements and labelling laws. We suggest you do your own research.

SO YOU KNOW…Gloriously Free Uncontaminated Oats Allergen Statement

Sugar Free
Dairy Free
Soy Free
Egg Free
Nut Free
Yeast Free
Wheat Free
GMO Free
Low Salt
Corn/Maize Free
No Artificial colours

Gloriously Free Uncontaminated Oats available in 500G and 5KG packs
Per 100g
Energy: 1575kj

Protein: 12.5g
Fat (Total): 12.5g
Fat (Saturated): 7.5g
Carbohydrates (Total): 67.5g
Carbohydrates (Sugars): 2.5g
Fibre: 10g
Sodium: 0mg

Sunday, 8 July 2012

Why Follow a Wheat Free Diet?

Why follow a wheat free diet?

With the advent of agriculture, wheat has emerged as the most commonly eaten grain globally. Due to its unparalleled rise as a wholesome and nutritious food, wheat found a place as an ingredient in a vast majority of food products. However despite its exalted status wheat and wheat containing foods are a cause of allergies and irritation to many people across the globe. An increased prevalence of wheat allergy or wheat intolerance has created a sudden spurt in the demand of wheat free foods.

The difference between wheat free and gluten free

Gluten is an ingredient found in many grains including wheat. In fact the gluten found in wheat is called gliadin. Some individuals who are allergic to wheat, can eat foods which are wheat free but are made from gluten containing grains. Some such grains, which contain gluten and can be eaten as a part of wheat free diet are rye, barley, spelt and oats etc.

Why should you follow a wheat free diet?

Wheat allergy or wheat intolerance manifests itself in the form of various physical and emotional symptoms such as gastric disturbances similar to irritable bowel syndrome (diarrhea, bloating etc), mood swings, depression, fatigue, skin rashes, acne, eczema etc. The best way to treat these symptoms is to eliminate the allergen from your diet, i.e. wheat, hence, the need to follow wheat free diet.

What foods should be avoided on a wheat free diet?

You should always look for the ingredients list on the label before eating anything. When on a wheat free diet, you should avoid the following foods:

·         Any food product which has the word “wheat” on its ingredients list such wheat germ, wheat bran wheat flour etc. This list excludes buckwheat which is not related to wheat.

·         Avoid all food products which contain food and vegetable starch, gelatinized starch, soy sauce and any natural flavourings.

·         Wheat is a common ingredient in all types of baked goods due to its sticking properties. Hence, items such as bread, pastries, cakes, biscuits, pies etc. all contain wheat.

·         All types of soups, gravies and sauces usually utilize wheat flour as the thickening agent, hence should be avoided by individuals needing to follow a wheat free diet.

·         Snacks, salad dressings, pastas, macaroni, noodles etc. all contain wheat ingredients, unless specified as wheat free or gluten free.