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.