Friday, 20 December 2013

Christmas Granola


  • 2 cups GF Oats
  • 3 tbs coconut oil
  • 2 tbs coconut sugar
  • 1 cup shredded coconut
  • 2 tbs maple syrup or golden syrup

  • 2 tspns cinnamon
  • 1 tspn ginger
  • 1/2 tspn ground cloves
  • 1/2 tspn nutmeg

  • 1/2 cup pecans
  • 1/4 cup pepitas
  • 1/4 cup cranberries or dried dates

  • Preheat oven to 125oC
  • Combine your base ingredients and desired spices thoroughly
  • Roughly chop the nuts and dried fruit to bite size
  • Add nuts and dried fruit to base and spice mix
  • Spread evenly over 2 baking paper lined trays and place in the oven for 30 minutes
  • At the 15 minute mark, separate and spread the mix around to make sure it cooks evenly
  • Let cool before placing in an air tight container
Great as a low cost, delicious home made gift to a friend. xx 
Inspired by the Spiced Granola recipe from Changing Habits

Thursday, 28 November 2013

GF Oats Coconut & Banana Brekky


  • 150g (1 1/2 cups) uncontaminated oats
  • 875mls (3 1/2 cups) coconut milk
  • 1 tablespoon melted coconut oil 
  • 3 ripe small bananas, sliced
  • 35g (1/2 cup) shredded coconut (see note)
  • 1/4 tsp salt
  • Coconut sugar, extra shredded coconut and extra milk, to serve

  • Blend the oats, coconut milk, melted oil & salt together and leave in the fridge overnight.  Next morning add the shredded coconut, sugar and milk. Delicious.

    This is a lovely fresh cool way to enjoy your oats this Summer.


Tuesday, 19 November 2013

Brekky Oat Nuggets

1 cup mashed ripe bananas or apple puree
1 tspn vanilla
1/2 tspn ground cinnamon
1/4 cup macadamia nut oil or coconut oil
2 tblspns honey
2 cups of GF Uncontaminated Oats
1/2 cup ground nuts of choice or desiccated coconut
100g dried fruit of choice eg. cranberries, raisins, dried apple

Combine all the ingredients into a bowl and mix by hand until well blended and start to bind.

Form into 12 cookies and roll them in some more oats for decoration. Flatten slightly once they are on the tray.

Bake for 30 - 35minutes or until golden brown in a pre-heated oven approx. 160oC.

Store in a sealed container for approximately a week or pop into the freezer for an ongoing supply.

Recipe inspired from Teresa Cutter - The Healthy Chef.

Tuesday, 12 November 2013

Non-coeliac wheat sensitivity may be a food allergy, new study

Patients with non-coeliac wheat sensitivity (NCWS) and other food sensitivities showed clinicial, laboratory and historical characteristics suggesting they may be suffering from a non-IgE-mediated – or delayed – food allergy, according to a new review of medical literature from the University of Palermo in Italy.
The new review, which was published 5 November 2013 in an online edition of The American Journal of Gastroenterology, examined previous data regarding NCWS and other relevant medical literature, focusing on NCWS patients who may suffer from non-IgE-mediated wheat allergy. NCWS is characterised by symptoms that can involve the gastrointestinal tract, the nervous system, the skin and other organs. The only common denominator of NCWS is wheat consumption: the symptoms disappear on exclusion of wheat from the diet, and reappear on wheat consumption.
Many gastrointestinal and extra-gastrointestinal symptoms have been attributed to NCWS. Non-coeliac wheat sensitivity shares many symptoms with coeliac disease, such as abdominal pain, bloating, diarrhea, constipation, nausea, vomiting and more. Individuals with non-coeliac wheat sensitivity have a prevalence of non-GI symptoms, such as headache, tiredness, foggy mind, depression, disturbed sleep pattern and mood swings. Symptoms typically appear hours or days after wheat has been ingested.
Non-IgE-mediated explained
Food allergies are typically divided into two areas: IgE-mediated or non-IgE-mediated. In IgE-mediated food allergies, people develop symptoms almost immediately after eating, and when blood and skin tests are carried out, there is a positive marker. Non-IgE-mediated food allergies, including coeliac disease, primarily affect the GI mucosa (the innermost layer of the gastrointestinal tract) and have a delayed onset of symptoms, which can make it difficult to diagnosis.
Lead author of the study Antonio Carroccio, MD, reviewed data on 276 patients diagnosed with NCWS using a double-blind placebo-controlled wheat challenge. The data indicating a possible wheat allergy diagnosis and other data in the literature were examined. The authors hypothesised that patients with NCWS may be suffering from non-IgE-mediated food allergy.
“We reviewed the role of serum immunoglobulin G antibodies and the basophil activiation assay in food allergy, as well as the histology findings in the food allergy diagnosis,” Dr Carroccio said. “We compared patients suffering from NCSW and irritable bowel syndrome (IBS) to controls with IBS not due to NCWS,” he said.
The review also suggested a link in wheat withdrawal and the intestinal microbiota.
“A change in diet with wheat withdrawal can also cause a change in the intestinal microbiota,” Dr Carroccio said. “This is now considered a crucial element in IBS pathogenesis. Future studies in NCWS patients should consider the role of diet in the microbiota and, in turn, on the intestinal immune system,” he said.
Based on the review, researchers concluded that non-coeliac wheat sensitivity could now be considered the cause of gastrointestinal symptoms, which overlap those commonly attributed to functional disorders.
“However, many doubts remain and it must be underlined that we must utilise the double-blind placebo-controlled challenge method to confirm the suspicion of non-coeliac wheat sensitivity and then study the pathogenesis of that specific clinical manifestation,” Dr Carroccio said. “A confident NCWS diagnosis must exclude a placebo effect,” he said.
  • November 11, 2013

  • Sophie Langley
  •  Sourced from Aus Food News

    Monday, 11 November 2013

    How has Wheat changed over the centuries

    An excerpt from the book "Wheat Belly" explains beautifully how wheat has evolved to the
    undigestiable product we consume in the 21st Century.  Which explains many of the problems that people are facing when consuming wheat on a regular basis. Not to mention it is a cheap commodity and is used in everything we purchase that is processed.  It is high in gluten and also provides consumers with a superior taste and texture to other products made with alternative flours.

    William Davis explains in his book:
    Over most of the ten thousand years that wheat has occupied a prominent place in the caves, huts, adobes, and on the tables of humans, what started out as harvested einkorn, then emmer, followed by cultivated Triticum aestivum, changed gradually and only in small fits and starts. The wheat of the seventeenth century was the wheat of the eighteenth century, which in turn was much the same as the wheat of the nineteenth century and the first half of the twentieth century. Riding your oxcart through the countryside during any of these centuries, you’d see fields of four-foot-tall “amber waves of grain” swaying in the breeze. Crude human wheat breeding efforts yielded hit-and-miss, year-over-year incremental modifications, some successful, most not, and even a discerning eye would be hard pressed to tell the difference between the wheat of early twentieth century farming from its many centuries of predecessors.
    During the nineteenth and early twentieth centuries, as in many preceding centuries, wheat changed little. The Pillsbury’s Best XXXX flour my grandmother used to make her famous sour cream muffins in 1940 was little different from the flour of her great-great-grandmother sixty years earlier or, for that matter, from that of her great-great-great-great-great-great-grandmother another two centuries before that. Grinding of wheat had become more mechanized in the twentieth century, yielding finer flour on a larger scale, but the basic composition of the flour remained much the same.
    That all ended in the latter part of the twentieth century, when an upheaval in hybridization methods transformed this grain. What now passes for wheat has changed, not through the forces of drought or disease or a Darwinian scramble for survival, but through human intervention. As a result, wheat has undergone a more drastic transformation than Joan Rivers, stretched, sewed, cut, and stitched back together to yield something entirely unique, nearly unrecognizable compared to the original and yet still called by the same name: wheat.
    Modern commercial wheat production has been intent on enhancing features such as increased yield, decreased production costs, and large-scale delivery of a consistent commodity product. All the while, virtually no questions have been asked about whether these features are compatible with human health. I submit that, somewhere along the way during wheat’s history, perhaps five thousand years ago but more likely fifty years ago, wheat changed.
    The result: A loaf of bread, biscuit, or pancake of today is different than its counterpart of a thousand years ago, different even from what our grandmothers made. They might look the same, even taste much the same, but there are biochemical differences. Small changes in wheat protein structure can spell the difference between a devastating immune response to wheat protein versus no immune response at all.
    To find out more about Wheat Belly - Click Here

    Friday, 25 October 2013

    Oat Bliss Balls


    1 cup of pitted and soaked dates
    1 cup of Cashews
    1/2 cup Almonds
    1/2 cup of uncontaminated oats
    1/2 cup of desiccated coconut
    1/2 cup Cacao
    1 tbs Coconut Oil


    Add the nuts to your OPTIMUM blender and blend well. Add the remaining ingredients and pulse a few times to get started then blend until well combined. If the mixture is still too crumbley then add some extra coconut oil. Roll into balls, then roll into desiccated coconut (or chia seeds for an omega 3 boost).

    RECIPE sourced from Laura Taylor (thanks Laura xx).

    Order your GF Oats here in Australia at

    Oaty Chocolate Protein Balls

    • 1 cup of pitted dates
    • 1/3 cup of Cacao
    • 1/2 cup of Almonds (Activated Almonds are better)
    • 1/2 Cup Uncontaminated Oats
    • 2 tablespoons Coconut Oil
    • 1/2 cup of organic shredded coconut
    • 1/2 cup of water
    • 1 tablespoon of Chia seeds 



    · Soak dates in warm water for 15 minutes

    · Mix nuts, cacao, coconut, coconut oil, gf oats, protein powder and chia seeds in food processor

    · Add dates and process

    · If mixture is too dry – add water or more coconut oil

    · Let mixture set for 10 minutes

    · Roll mixture into bite size balls

    · Roll balls in shredded coconut.

    These are delicious for everyday guilt free snack.
    They are not sweet enough for you ADD a tablespoon or 2 or Rice Syrup or Honey.

    Purchase your GF Oats here in Australia at

    Wednesday, 18 September 2013

    Illegal GM wheat contamination in the US

    GM wheat is not commercialised anywhere in the world but, last week, the United States Department of Agriculture (USDA) confirmed  a farmer from Oregon found illegal GM wheat plants in his field. This herbicide-tolerant wheat developed by the biotech transnational Monsanto to withstand direct application of Roundup was last authorised to be tested in open air fields in Oregon in 2001. It is uncertain how the contamination happened or if it is an isolated incident.

    US wheat importers reacted strongly to this announcement Japan cancelled a tender offer to buy US grain  South Korea Millers suspended imports of US wheat, Thailand put its ports on alert, the European Union urged its 27 Member States to test certain wheat shipments from the US while  China and the Philippines are monitoring the situation.

    Will Australia be next?
    Australian farmers and consumers could be the next victims of GM wheat contamination. The Australian Gene Technology Regulator (OGTR) has already approved fourteen GM wheat field trials  in five states and territories across Australia and commercial varieties could be authorised as soon as 2015The GM wheat currently tested is based on dsRNA technology prone to unexpected and unpredictable effects that have not been considered in the risk assessments done by the OGTR and other international regulators. From the USDA findings and many examples of contamination around the globe, it is clear the cultivation of GM wheat carries unacceptable contamination risks for farmers and consumers.
    No appetite for Australian GM wheat
    GM What
    Wheat is Australia's most important agricultural commodity, estimated to be worth $7.5 billion in 2011-12. About two thirds of it is exported. Despite the value of wheat to the Australian economy, there is little understanding about the potential impact of growing GM wheat in Australia. A new report details the results of an extensive investigation into attitudes towards GM wheat of major wheat buying companies in Australia and in key export markets. The response is overwhelming. Twenty five major food companies, including Barilla, Bakers Delight, Carrefour, Sanitarium, and General Mills state that they are not interested in buying GM wheat, or have a policy excluding all GM ingredients. This is clear indication that growing GM wheat would have devastating economic consequences for tax payers, wheat farmers and the food industry.

    Take action: help us to stop GM wheat!
    >> Australia imports food products made in USA. Request the OGTR and the Department of Agriculture, Fisheries and Forestry (DAFF) to conduct widespread testing of GM wheat on these products. GM wheat hasn't been approved and shouldn't enter the food chain!

    >> Call the CSIRO and the University of Adelaide to cancel all open air GM wheat field trials and to revoke any plan to commercialise GM wheat in Australia, given the risks to consumers, wheat farmers and the food industry.

    >> Help us spread the world: watch and share on social media a short animation on GM wheat.

    Wednesday, 7 August 2013

    Betaglucan in Oats documented to reduce Cholestrol

    Last night there was a story on Today Tonight about a new discovery that's just been released on the market having great success in significantly lowering cholesterol levels. The product is called Betaglucare and is sourced from Nordic Oats. I had never heard of Nordic Oats and did not really think much of it until the phone started ringing the next day from Health Food Stores.

    The Mediterranean diet has long been a darling of nutrition experts as a proven way to prevent some chronic diseases. Heavy on olive oil, vegetables, fruit, nuts and fish, the diet most recently has been shown to reduce the risk of heart attacks, strokes and dying compared with a typical low-fat diet.

    But in many regions, including Nordic countries like Denmark and Sweden, it's not easy to go Med. Olive oil, for one, is hard to find. And while obesity rates in the Nordic countries are much lower than in the U.S., there are still plenty of people at risk of diabetes and other chronic diseases who could use some dietary inspiration.

    Interestingly enough up until recent years, Oats grown in the Nordic countries was traditionally used for animals more than human consumption.

    So, it seems that this story had really hit a cord with customers in Australia and they were looking for the product referred to in the story. So, I decided to do some research on this product.  Effectively the product they are referring to looks as though they have extracted the beta-glucare from the oats and created a product that is concentrated. Betaglucare contains a soluble fibre from oats, called beta-glucan, which reduces cholesterol when eaten at the recommended portion of a sachet per day. Each sachet contains 3 grams of beta-glucan.

    Pure Oats however, contain Beta-Glucan, a water-soluble fibre thought to decrease LDL (low density lipoprotein, the harmful cholesterol) and total cholesterol. Since soluble fibre has a high water-holding capacity, it becomes gooey when dissolved in water. This feature allows soluble fibre to travel slowly through the digestive tract and attach to bile acids in the intestine, and then carry the acids out of the body as waste. Since bile acids are made from cholesterol, soluble fibre helps with the absorption of less dietary cholesterol.
    Documented health effects, health claims include the following:
    • cholesterol reduction (oat beta-glucan)
    • blood glucose levels (oat beta-glucan)
    • heart disease and weight control (whole grain use)
    • Rich in vitamins, minerals, sterols, phenolic compounds such as avenathramides, etc.
    They claim that the oats they use is Nordic Oats, this 
    Gloriously Free or GF Oats is suitable for those who are needing to source oats which is uncontaminated from the gluten found from wheat, rye and barley.

    So, how much oats does a person really need to get the health benefits? Research has shown that two servings of oats daily can reduce cholesterol two to three percent beyond what is achieved with a low-fat diet alone. Other sources of soluble fibre may help instead of, or in addition to, the oats.

    There was a question for a while about whether pure oats could cause damage to the gut, but that seems to have been put to rest with a study on oats published in the Scandinavian Journal of Gastroenterology. This study concluded: “Long-term use of oats included in the gluten-free diets of patients with coeliac disease does not stimulate an immunological response locally in the mucosa of the small intestine.”

    Currently no oats can be labelled gluten free oats in Australia, however pure uncontaminated oats can be labelled "gluten free oats" in the United States, Canada, UK and parts of Europe.


    Tuesday, 6 August 2013

    Why Whole Grains are Good for You

    GF Oats are a wholegrain. Wholegrains deliver a unique nutritional package.

    Sourced from the Grains & Legumes Nutrition Council

    Getting Close to Harvest Time

    It is that time of year again in Wyoming where they are getting very close to harvesting their GF Oats.

    Inspecting the Fields - a very important process in ensuring that this product is uncontaminated from the gluten found in wheat, rye & barley.

    For more information on the Inspection Process - click here...

    FDA defines “gluten-free” for food labeling

    New rule provides standard definition to protect the health of Americans with celiac disease.

    The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.

    “Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, M.D. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.”

    This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term "gluten-free" on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”

    The FDA recognizes that many foods currently labeled as “gluten-free” may be able to meet the new federal definition already. Food manufacturers will have a year after the rule is published to bring their labels into compliance with the new requirements.

    “We encourage the food industry to come into compliance with the new definition as soon as possible and help us make it as easy as possible for people with celiac disease to identify foods that meet the federal definition of ‘gluten-free’ said Michael R. Taylor, the FDA’s deputy commissioner for foods and veterinary medicine.

    The term "gluten" refers to proteins that occur naturally in wheat, rye, barley and cross-bred hybrids of these grains. In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of celiac disease patients to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers.

    The FDA was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act (FALCPA), which directed FDA to set guidelines for the use of the term “gluten-free” to help people with celiac disease maintain a gluten-free diet.

    Gini Warner, MA

    Thursday, 1 August 2013

    August Giveaway/Specials

    Here ye! Here ye!!

    We at GK Gluten Free Foods know how much people who are following a Wheat Free or Gluten Free Diet like to share product recommendations with their friends and family.
    So, we have come up with a way to say THANKYOU to those who share with us how fabulous these Uncontaminated Oats are.
    SO, for the month of August we are going to add to EVERY order that comes through our online store a FREE 40g sample pack for you to share with a friend.
    Here is how it will work:
    When you share your 40g pack with a friend, email me with the name of your friend.
    Tell that friend when they order over $30 worth of product, we will not only give them a returning $5 voucher for their next spend but also give YOU a $5 voucher for your next GF Oats grocery shopping trip. 
    Thank you in advance for Assisting us to Spread the Word!


    Our Special for the Month of August is our Bio Food Compatibility Testing - During August $227.
    1. Download your Test Kit for FREE,
    2. Complete the form
    3. CROSS OUT   $247 and write $227.

    July Giveaway

    During the month of July we asked customers to send into us their favourite ways of using Oats across all meals and other.

    We received some many entries it was very exciting.  We have posted all these ideas and slowly we are starting to try some of the recipes and will add in the photos.

    Take a look at some of the recipe ideas here...

    We had 3 of the packs below to giveaway.

    The Winners were:

    Thank you to everyone for their wonderful submissions.

    Giving Back

    There is nothing better than Giving Back. We are always thinking about how we can factor into our monthly marketing - giveaways and competitions to both keep it interesting and thank our customers for their support.

    I love the explanation for Giving from Buddishm, it is essential in this religion's teachings.

    Giving includes charity, or giving material help to people in want. It also includes giving spiritual guidance to those who seek it and loving kindness to all who need it. However, one's motivation for giving to others is at least as important as what is given.
    What is right or wrong motivation? The Anguttara Nikaya, a collection of texts in the Vinaya-pitaka section of the Pali Canon, lists a number of motivations for practicing charity. These include being shamed or intimidated into giving; giving to receive a favor; giving to feel good about yourself. These are impure motivations.
    The Buddha taught that when we give to others, we give without expectation of reward. We give without attaching to either the gift or the recipient. We practice giving to release greed and self-clinging.
    Some teachers propose that giving is good because it accrues merit and creates karma that will bring future happiness. Others say that even this is self-clinging and an expectation of reward. In Mahayana Buddhism in particular, any merit that might come with giving is to be dedicated to the liberation of others.

    Wednesday, 31 July 2013


    Hello Kylie

    My favourite way to use gluten free oats is making a no bake carob oat slice.
    Before being diagnosed with coeliac disease I used to love eating plain raw oats, dry, without any milk! I now make this recipe for my son and me. I sourced this recipe from and modified it to suit our diet.


    1 cup dates
    1 cup other dried fruit, eg sultanas
    1/2 cup brazil nut (original recipe uses almonds in their skins)
    2 cups rolled oats (I substitute 1/3 - 1/2 cup LSA mix)
    1 tablespoon vanilla essence
    2 tablespoons unsweetened carob powder
    2 tablespoons approx rice syrup (have also used glucose syrup and honey successfully)


    Combine all ingredients, except syrup, in a *sturdy* food processor (I broke my el cheapo on this recipe). Process and slowly add syrup until mixture begins to stick together. Press into slice tin lined with greaseproof paper, refrigerate until firm.

    I've modified it. I left out the rice syrup. I use fresh Medjool dates and raisins instead of sultanas.
    I use pecans instead of Brazil nuts.
    I also add some hemp seeds and chia seeds most times, if I have them at home.

    Best wishes
    M Jasinska

    To source our GF Oats click here...

    Wednesday, 24 July 2013

    Oaty Delight


    Uncontaminated Oats
    Whole Beaten Egg
    Apple Pieces
    Banana Pieces,


    Bake some uncontaminated oats on a lined baking tray that has been mixed with whole beaten egg, apple pieces, banana pieces, sultanas and cinnamon. Bake and then cut into fingers. Can be frozen to use later on. (Quantities depend on how full you want your slice) Submitted by Rose

    Click here to source our GF Oats

    Natural exfoliating scrub


    Raw GF Oats
    1 -2 tspns Honey
    1/4 tspn Apple Cider Vinegar
    1 drop tea tree oil


    Take 2 - 3 teaspoons raw oats and crush into smaller bits either by hand or in a grinder. Mix the dry oats with pure honey and 1/4 teaspoon of apple cider vinegar until it forms a smooth mixture. Add more honey as needed. Then add 1 drop of tea tree oil to the mixture.

    After washing the face and drying it gently by patting with a towel, apply this sticky mixture in gentle circular movements. Avoid the eye area. Leave the mixture on for about 15 minutes and wash off with lots of tepid water. Submitted by Shelayne Torta

    Click here to source our GF Oats 

    Tips on How customers use the GF Oats in Everyday Cooking

    • I consume oats in cookies, I make chocolate and put oats in it, plus I've even added plain oats into casseroles. Sounds weird, I know. But it tastes good and it's healthy. Submitted by Shanneene
    • The absolute highlight of the start of every day for me in this cold winter, is a massive plate of porridge. Sometimes with honey, sometimes with butter, sometimes with cream but most of the time just with milk and a bit of Splenda! Puts a big smile on my face after months of eating gluten free toast – which I hate!!!!!

    • On weekends I spend a bit more time over breakfast with my gluten free muesli – favourite being mango muesli. I add a few tiny pieces of macadamia nuts, sometimes a bit more coconut, sometimes some berries – the options are endless! Top it off with some yoghurt and I am a very happy girl indeed!
    • Up until I started my relationship with your oats, breakfast was always a dreary, boring, sad start to the day. No longer – its heaven! Submitted by K. Gowen

    • Hi Kylie, I am gluten free and LOVE these oats. I haven't tried the muesli yet. I use the oats raw, in protein smoothies, porridge (obviously) and especially as crunchy toppings on smashed sweet potatoes instead of breadcrumbs, mixed with a little melted butter and herbs...a vegie type crumble! DELICIOUS! Submitted by T. Holm

    • I use oats at home, I have 3 main ways! of course there are more but these are the more common ones I do frequently!!

    • How I add oats into my diet:
    1- When making chocolate covered fruits (bananas, blueberries, strawberries), I like to grind the oats up and mix with almond meal and crushed walnuts. This mixture is then used to cover the chocolate fruits before setting in fridge or freezer!

    2- I use oats to make a nice quick breakfast-in-a-cup in the morning (or from google search its called overnight oats)! Prepared the night before ensures the oats have softened and ready to eat. What you will need are 1 cup oats, 1 cup of berries, 1 tsp cinnamon, milk (depending how big your glasses are will depend how much milk you use), 1/4 cup crushed nuts.
    All you need to do is get the glasses you want (and also the plastic party cups work just as well if you want a meal on the go). And then Essentially you are just layering everything into the cup, adding enough milk so that the oats absorb it and get soft! SO I do, layer of oats, then fruit, oats, fruit, oats, top off with the cinnamon and nuts. then pour milk over top!!
    It is a yummy and easily eaten morning breakfast!

    3- Oat pancakes- just oats (grinded in processor), mashed bananas and a bit of homemade vanilla extract and milk. Mix together then cook as you would a pancake :) Submitted by Penny!

    • When I was a child the best treat my mother made for me was raw oats mixed with cocoa powder and sugar.  I just ate them dry and could not get enough of it.  (A bit of background: The place was in Bavaria, Germany in the early 1940s. There was a war on and sweets and chocolates weren't an option, they were non-existent.) Submitted by Paul Kiesskalt

    • I generally cook Oats in a bowl, then when cooked I add a couple of big spoonfuls on tinned fruit salad or peaches (with juice). Great hot gluten and dairy free breakfast. Submitted by Joanne Farrugia

    Click here to source our GF Oats

    Chocolate Mousse

    One of the ways Jo tried to add more oats to our diet without anyone knowing is a 'chocolate mousse'


    3 tablespoons GF Uncontaminated oats
    1/2 ripe avocado
    Heaped tablespoon cocoa/ cacao or carob
    1 cup soy milk
    Teaspoon honey


    Whizz up in the blender and chill in fridge. Top with flaked almonds or sprinkles
    Submitted by Jo

    Click here to source our GF Oats

    Tips for using GF Oats in Meatloaf

    GF Oats with Gluten Free Cornflakes

    Anzac biscuits

    Hello Kylie,

    We are very lucky that none of our family have any diagnosed intolerance's, diseases or reactions. But we do eat gluten free, additive free etc as a choice. Rye does not agree with me nor do normal oats. And my eldest daughter gets an upset tummy after too much wheat. Your oats mean we can eat oats without worrying. The best way we use the uncontaminated oats is

    These Anzac biscuits are so good you can serve them to 'normal' people without suspicion. These are vegan, wheat free and gluten free, nut free. 

    1c buckwheat flour
    1c uncontaminated oats
    1c coconut
    3/4c sugar (or coconut sugar)
    125ml oil (olive oil works really well)
    3tsp golden syrup
    3tbs boiling water
    1tsp baking soda

    Sift together dry ingredients. Gently heat oil then add syrup, water and soda, allow to foam then quickly add to dry ingredients. Mix well, form small bits into balls and flatten on tray. Leave space for spreading. Cook at 170oC until cooked to your liking.
    We like them soft. If you can wait these are lovely and moist the next day when stored in a metal biscuit tin with paper towel.
    Thanks, keep up the good work, Jamie Powell

    Click here to purchase your GF Oats 

    Use GF Oats for thicken mince

    Chocolate Muesli Slice

    How I eat my oats is not exactly the healthiest way but it sure is delicious!!!


    1 cup of Oats
    1 cup of Brown sugar
    1 cup of desiccated coconut
    1 cup of plain flour (gluten free)
    125g butter
    1/4 cup of golden syrup
    1/2 block of gluten free chocolate of choice roughly cut (or if you are a chocolate lover like myself - use the whole block!!)


    15g butter melted
    1 tbs cocoa powder
    1 1/2 cups icing sugar
    1-2 tbs water


    Mix the oats, brown sugar, coconut and plain flour together in a large bowl and make a well in the centre.

    Melt butter and golden syrup together in small saucepan over the stove until just melted. Pour into the dry ingredients and mix well.

    Add chocolate pieces to the mixture and stir through.

    Line a square baking tin with baking paper and press mixture firmly into the tin.

    Bake in a moderate oven (180 degrees) for 20 - 25 minutes until golden brown.

    Mix icing ingredients together so it is slightly runny.

    When you remove the slice from the oven, ice straight away and leave it to cool for 20 minutes in the tin.

    Remove the slice and cut into small pieces.

    Enjoy :)

    Recipes submitted by Happy GF Oats Customer B Doyle

    Click here to purchase your GF Oats

    Tuesday, 16 July 2013

    Gluten Free Flours Alternatives

    I recently came across a great list of flours used for Gluten Free Baking and thought I would share and I added in some new ones...

    Nut flours

    Nut flours can be sweet, nutty and delicious. They form the basis of traditional gluten free sweets such as marzipan, nougat and macaroons and can be used as a base for curries and spicy foods.

    Nut flour is best made fresh - it can be ground in a food processor using whole raw nuts so that it becomes a fine meal. It is also best stored in a fridge or freezer for preservation.

    For easier digestion, nuts can be pre-soaked in a salt-water solution and then dehydrated (in an oven on a low setting) so that they become sprouted or activated. After this step, it's very easy to grind them into flour.

    Teff flour

    This is not commonly found in supermarkets and health food stores, but it can easily be bought online. Teff is considered to be the smallest grain in the world and has been used as a nutritious staple food in Ethiopia for thousands of years. It works brilliantly well for cookies.

    Buckwheat flour

    Buckwheat flour bears the closest resemblance to a gluten-containing grain as it is a pseudo-cereal grain with several grain-like characteristics. When mixed with eggs and buttermilk it makes delicious European-style blinis and it can also be woven into buckwheat noodles known as soba. You can also purchase buckwheat or grouts, make a delicious base for breakfast cereals.

    Coconut flour

    Coconut flour is made from ground coconut meat. It is has a high fibre content and a very crumbly texture. For cakes and pastries it is best combined with a starchy flour such as rice flour or potato starch, or some pureed vegetables such as pumpkin, potato or zucchini. This will balance out the crumbly texture and give a nice even balance to cakes and muffins.

    Rice flour

    Rice flour is an excellent binding flour and thickening agent. It is made from either white or brown rice and can be used in a wide variety of gluten-free dishes. Searching the internet, there appears to be a plethora of gluten-free cakes made with rice flour – sponge cake and tea cake are two popular favourites.

    Chickpea flour (also known as besan, gram flour or garbanzo flour)

    Chickpea flour is the flour made from ground up chickpeas. It is very crumbly and works better with a binding agent such as eggs, arrowroot powder or potato starch. It is a staple flour used in Indian and Bangladeshi cuisines and can be used for chickpea pancakes, flat-breads and tortes.

    Soy Flour

    Soya flour is a high protein flour with a nutty taste. It is not generally used on it`s own in recipes, but when combined with other flours is very successful as an alternative flour. Can be used to thicken recipes or added as a flavour enhancer. It needs to be carefully stored as it is a high fat flour and can go rancid if not stored properly. A cool, dark environment is recommended and can even be stored in the refrigerator. This flour is wheat free and gluten free.  

    Quinoa Flour

    Quinoa is related to the plant family of spinach and beets. It has been used for over 5,000 years as a cereal, and the Incas called it the mother seed. Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour. This flour is wheat free and gluten free. 

    Lupin Flour

    Lupin is uniquely high in protein (up to 40%) and dietary fibre (30%) low in fat (6%) and contains minimal starch and therefore has a very low Glycemic Index (GI). In terms of nutritional and health benefits on offer, lupin seed is an attractive ‘GM free’ alternative to soybeans.

    and a new player to the market
    Banana Flour

    Gluten Free, Resistance Starch. 100% Natural Australian owned/grown bananas. Nutritious food source. All regular recipes easily adapted. Use 25% less flour.

    Mt Uncle’s Banana Flour has a high resistant starch content that allow you to cook more using less flour.

    Resources: Good Food 

    NB: You will find Oat Flour on the list of Gluten Free Flours, however in Australia you are unable to label any product that contains Oats as Gluten Free.

    Tuesday, 9 July 2013

    Should you try GF Oats or Not?

    I recently came across this article by a lady who was diagnosed as a Coeliac and attempted to add and uncontaminated variety into her diet.  An excerpt from Shauna Silver's blog "Celiac Warrior" , details her experience.

    When you're diagnosed with Celiac Disease, you are given a list of what food you cannot eat. Wheat,
    Barley, Rye, and Oats. However, you find that there is such a thing as gluten free oats. You wonder if it is safe for you to chance eating it. You think to yourself: "It's gluten free, so it cannot be too bad, right?" Depending on how sensitive your Celiac is, it may be bad.

    While a majority of Celiacs may be able to stomach gluten free oats, and granola, there are a small percentage of us that cannot handle GF oats and granola. I fall into the sensitive category. I loved eating oatmeal, before I was diagnosed with Celiac. After I was diagnosed, I was lost. It was not until a month or two after my diagnosis, where I discovered gluten free oats. I picked some up, and started eating it every morning for breakfast. It was not until day 3 of eating GF oats, where I began to feel sick. My stomach was cramping, I was fatigued, I was nauseated. I thought I had been "glutened." I looked back in my food diary, that I was keeping at the time, and the only thing different, that I had been eating, was the GF oats. I immediately threw the GF oats out.
    A few months ago, I tried seeing if I could eat GF granola. 12 hours after I had my first serving, I got sick. I experienced the same symptoms as I did when I ate the GF oatmeal. I gave the GF granola to my boyfriend, so I did not have to throw it out. I now know not to eat GF oatmeal and granola.

    You may be wondering: "How do I know if I am unable to process GF oats?" The only answer I can give you is, the same way I discovered my answer: trial and error. When you have Celiac Disease, you live a risky lifestyle. The only way to measure whether or not you can handle GF oats, is to try it. The majority of Celiacs can handle it. However, if you begin to feel ill after eating them, do NOT eat them again. Throw it away, or give it to someone else. My recommendation is, try pure uncontaminated oats. If the oats have a protein called, "avenin," it may trigger an immune response, similar to the kind you have when you are "glutened."

    Please note in Australia you are unable to label or make any gluten free claims associated with any product that contains oats.