Wednesday, 31 July 2013

NO BAKE CAROB OAT SLICE

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 http://www.food.com/recipe/carob-hedgehog-slice-303233 and modified it to suit our diet.

NO BAKE CAROB OAT SLICE


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)

Method:

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

Ingredients:

Uncontaminated Oats
Whole Beaten Egg
Apple Pieces
Banana Pieces,
Sultanas
Cinnamon

Method:

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

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Natural exfoliating scrub


Ingredients

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


Method:

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'

Ingredients:


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


Method:

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. 

Ingredients: 
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

Method:
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!!!

Ingredients:

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!!)

Icing:

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


Method:

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

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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.



Our Inspection Process

GF Oats Certifications

    We maintain our own certified planting seed, and personally contracted with "Seedsmen"
    who have not grown any wheat, rye or barley on their land for the last 2 years and who use their
    combines for only Gloriously Free Oats or uncontaminated crops.
    Each field is completely walked at least three times to make sure that no volunteer glutinous
    products are growing in the field.

    The fields and all harvesting equipment is inspected by GF Harvest and the Wyoming Seed
    Certification Service to assure they are free of the offending grains. Before any of the oats
    can be unloaded it must pass upto 3 tests (#1 White board "Magnifying Glass Visual",
    #2 RidaQuick test showing over 10 ppm, and #3 the Elisa R5 RidaScreen test that will
    show results down to 3 ppm).
    In addition to our own laboratory testing we 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 uncontaminated from the gluten found in the
    grains wheat, rye and barley.

    Our oats are stored, harvested and transported by equipment owned by GF Harvest or
    inspected to make sure that they are certified clean. Our oats are cleaned, rolled and
    packaged in our facility that is certified GF and OU Kosher in the USA.


    In comparison, if you examine what it takes to process oats from planting to product you
    can see that any one of the required steps and equipment from the planter to the mill will 

    affect the ability to call it "uncontaminated" and could make a person sick.
    It is transported to Australia via ship then transported to Toowoomba to our packing facility. 
    Here we a 'clean uncontaminated' environment to ensure the certification from the USA,
    where we pack into our various package size requirements.
    Once this process is complete we them send a test sample to an independent testing
    facility to ensure the stock in uncontaminated and ready for the consumer.

    To source our GF Oats or to make further inquiries please don't hesitate to
    visit www.Wheatfree.com.au