Tuesday, 29 July 2014

Breakfast Fruit & Nut Slice

Ingredients
100g almonds roughly chopped
40g dried cranberries
130g dates chopped
1 cup fruit of choice (I used frozen mixed berries)
3/4 cup almond meal
1 tsp baking powder
1/2 tsp cinnamon
2 eggs whisked
1 tsp vanilla extract
4 tbsp. coconut oil
1/4 cup desiccated coconut
Method
Preheat your oven to 180deg.
Line a loaf tin with baking paper (save you some washing up)
In a large bowl combine almond meal, baking powder, and cinnamon.
Fold in the eggs, vanilla & coconut oil
Stir in your fruit, nuts & coconut until well combined.

Transfer to tin and bake for 30-40 minutes or until cooked through (knife comes out clean).
Cut into slices once cooled.
They are great with yoghurt for breakfast or whenever you need a pick me up.

5 Ingredient Cookies

Ingredients

1 cup GF Oats
1 cup unsweetened applesauce (or other pureed fruit)
1/3 cup cranberries (or other dried fruit)
2 tblspns oil (vegetable, coconut)
2 tblspns sugar

Method

Preheat oven to 180 degrees, line a cookie sheet with baking paper
Mix together oats and applesauce
Stir in cranberries, oil, and sugar
Form with your hands into 6 large balls (this is a wet mixture don’t be alarmed)
Bake for 20 – 25 minutes until golden (they will still be soft)

Serve while fresh and warm with some yoghurt or by themselves

Order your GF Oats here

Tuesday, 22 July 2014

9 Types of Oats #101

Oats, whether they are GF Oats, organic oats or normal mainstream oats, they contain vitamin E,
several B-vitamins, calcium, magnesium and potassium. Oats also have some of the trace minerals selenium, copper, zinc, iron and manganese. They’re full of good-for-you phytochemicals and have both soluble and insoluble fiber. Oats have been found to benefit heart health, lower blood pressure, and can even help prevent diabetes as part as a high whole-grain diet.

Oats were one of the earliest cultivated cereals. The ancient Greeks were the first people known to make porridge (cereal) from oats. In England, oats were considered inferior, but in Ireland and Scotland they were used in many kinds of porridges and baked goods.

Oats have numerous uses in food; most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli and granola. Oats may also be consumed raw, and cookies with raw oats are becoming popular.

Here are the different oat products, names and descriptions:

1. Groats also known as Oat Kernels (this is the whole oat seed less the hull stabilized and ready to eat such as a rice product for breakfast or in other recipes). It is the harvested “as-is” product. Whole oat groats are widely used as animal feed, but not so easily found for human consumption. Some health food stores carry them. Whole oat groats can be cooked or steamed, but because they’re a bigger grain than rice or even whole wheat kernels, take much longer to cook. It can take up to an hour, although a pressure cooker will shorten the cooking time. Because they are “as-is”, they have the highest nutritional value of all forms of oats. They are digested very slowly, which reduces the glycemic load and makes them quite filling.

2. Steel Cut Oats sometimes called Scottish Oats in the US: (this is the groat that is cut in 2-3 pieces stabilized and ready to eat for breakfast or in other recipes) This shortens the cooking time, but keeps all the nutritional value of the whole oat groats. These are much easier to find at the grocery stores than whole oat groats.

3. Rolled Oats or Oat Flakes: either way, the oat is steamed to soften the grain, so it can then be pressed between steel rollers to flatten it.

4. Thick Rolled Oats: These are made from steamed whole oat groats rolled into flakes. Because they’re the thickest variety, it takes them longest to cook.

5. “Old Fashioned Oats”, or Regular Rolled Oats: this is the whole groats that are rolled into a thinner flake which shortens the cooking time and ready to eat for breakfast or in other recipes

6. Quick Oats: Instead of using whole oat groats, these are made from steel cut oats so are smaller pieces, and faster cooking. They digest a little quicker than regular rolled oats, but are still nutritious.

7. Instant Oats: These are quick oats that have one more processing step… they are pre-cooked. Because of this, all you have to do is add hot water and they’re ready to eat. Non-flavored varieties may have a bit of salt added, but are still nutritionally decent. However, the flavoured varieties can have a lot of sugar and artificial flavouring, so aren’t quite as good for you as regular types of oatmeal.

8. Oat Bran is made from oat groats ground into a fine oat meal, oat bran is then combined with some of the outer bran or husk of the oat to increase the overall fiber content of the oatmeal. Because of this, it is slightly higher in insoluble fiber than rolled or cut products. It is also quick cooking with a creamy consistency somewhat like cream of wheat. Oat bran is a great addition to breads or granola for a little extra fiber.

9. Oat Flour is created when steel cut oats are steamed, then ground into a fine powder to make oat flour. It has a lot of fiber, but contains very little gluten. It can be used in place of wheat flour in recipes, though it is usually mixed with other whole grain flours since it needs a little help to make it rise due to the lack of gluten. Adding gluten powder to breads will help it rise better, or using baking soda or baking powder in your baked goods.

Oats are definitely a nutritious powerhouse and can provide enormous health benefits to those who can tolerate it successfully.

Gloriously Free Uncontaminated Oats, sourced from GF Harvest in Wyoming are Steamed and Rolled “Old Fashioned Oats”.

Tuesday, 15 July 2014

We won’t Bite you if you Promise not to Bite us.


We are only selling old-fashioned uncontaminated oats, not poison folks!

The thing is, when it comes to importing, if you don’t do, it someone else will. If there is a market or a demand for a product here in Australia, then you can bet if we can’t grow it, make it or mine it, we will have to import it.

In 2009, when Kylie Hollonds first started importing Uncontaminated Oats, in 2009, she thought she was going to be able to label it, according to my American counterparts, “Gluten Free”. Well, not only was she not able to according to Food Standards Australia and New Zealand, as it clearly states in the code, that any product that contains oats cannot be labeled with a gluten free claim. She was about to get a very rude shock when members of the Coeliac Society started ringing her company phone number.

“I did not in 1 million years think that the discussions would get so heated, even personal attacks, over a grain of oats. You see how I saw it, if I didn’t import it someone else would. This has certainly proven to be true over the years.”

She thought she was the best person for the job, as she had an interest in protecting those who had gluten intolerances and allergies with her website directory, Whatcanieat.com.au, educating and partnering people to products on the market for intolerances such as gluten free.

The growth and sales of this product has exceeded expectations, you see, you only need to ‘google’ a gluten free recipe and up comes multiple recipes referring to ‘gluten free oats’. We currently field about 12 phone calls and emails a week, asking us if we sell, ‘gluten free oats’?

So, over the years, we have been dragged into Qld Health on several occasions, threatened, abused over the phone by many coeliac members, not to mention the emails received. We are the only company, selling uncontaminated or wheat free oats, who tests the product to show there is no contamination or <3parts br="" million.="" per="">
You see you would really be better off eating a bowl of porridge than trying to “Bite Me.”

Photo's of the Oat Crop

Some beautiful images of the GF Harvest Oat Crop as the team do their walking inspections of the crop.
You can order your GF Uncontaminated Oats from:
www.wheatfree.com.au

Protocol for introducing Gloriously Free Uncontaminated Oats into your diet


Oats contain avenin, which is a protein similar to gluten. However, research has shown that most http://blog.wheatfree.com.au/2013/05/coeliac-society-position-on-oats.html
people (4 out of 5) with coeliac disease can safely eat avenin. The Coeliac Society’s position on oats is published here.

Problems can occur if oats are produced on the same farms that grow wheat, barley and rye, as the oats can become contaminated with these other grains.

There are a very small number of people with coeliac disease who may still be sensitive to gluten-free, uncontaminated oat products.

It’s up to you to decide whether to include uncontaminated oats in your diet.

Some people prefer not to try them.

However, they:

· can add variety to the gluten-free diet

· are a good source of soluble fibre, which helps to keep a healthy gut, can help to treat high cholesterol and can help to keep blood sugars stable. Read more on our article on Betaglucan in Oatshttp://blog.wheatfree.com.au/2013/08/lastest.html

If you suffer from food intolerances and in particular a gluten free allergy, it is imperative to introduce a new food to your diet slowly. Make sure, especially if you are a coeliac and you wish to do a food challenge with the oats that you are working with your health professional.

The best advice we can offer is to take a great deal of care before introducing oats into your diet, which includes speaking with your healthcare provider about this dietary change. There is no way to determine if you will react, so proceed with caution. Verify that the oats you are using are “pure, uncontaminated. Gloriously Free Uncontaminated Oats are the only oats product in Australia that show on the nutritional panel that they have been independently tested to <3ppm .="" br="">
Experts recommend that up to 50g of dry gluten-free oats are considered safe. This equals approximately 1/2 cup of rolled oats

We suggest you start with a 40g serving (we sell these in our online store if you would like to start here) http://wheatfree.com.au/Oats

How often can I eat oats?

"Some who add oats to their diet may experience GI symptoms. This may actually be a result of the increased fiber that oats provide instead of a reaction to the oats themselves." So it is recommended that a person starting out eating smaller portions every other day, rather than the full serving size daily until so their intestines can adjust to the increase amount of fiber. It is also suggested that newly diagnosed celiac patients give their gut a chance to heal before introducing gluten free oats back into their diet (approximately 6 months to one year after their initial diagnosis). Please be in contact with your health care provider while introducing gluten free oats back into your diet. There are a small number of people with celiac disease who cannot tolerate gluten-free oats.

Sources:

https://www.coeliac.org.uk

http://www.celiaccentral.org/

http://celiacdisease.about.com/

http://glutenfreeoats.com/

Thursday, 10 July 2014

GF Uncontaminated Oatmeal

Ingredients

· 1/4 c. GF Uncontaminated oats

· 1 large dried fig + extra fig for garnish, diced

· 1 handful golden raisins

· 1 tspn ground chia

· 1/2 tspn ground cinnamon (or more to taste)

· 1 c. milk of choice (I used almond coconut milk)

· 1 tsp. vanilla extract

· pinch of sea salt

· small handful walnuts, chopped

· drizzle of agave or syrup

Instructions

1. Put all of the ingredients in pot except for the walnuts and agave.

2. Cook on medium low until desired consistency.

3. Serve with walnuts and agave.

Storage of whole grains is important and is a question we are often asked.


For optimal freshness, GF Harvest steam and roll the oats once we place an order from here in Australia. The oats are packed in 50lb airtight bags and shipped directly to GK Gluten Free Foods in Queensland. The process to us takes about 8 weeks, we then proceed to down pack the oats into our various weights we sell both retail and online. As this product is expensive to grow, transport and distribute, it is important that customers have a product that maintains its quality and freshness for as long as possible.

Heat, air and moisture are the enemies of whole grains. The unsaturated fat content of whole grains is small but significant for storage purposes and thus whole grains have a shorter shelf life than refined grains. Whole grains can be negatively affected by heat, light and moisture.

Whole grains, like oats, are best kept in airtight containers and stored in a cool, dark and dry environment.

Most intact grains can be stored at room temperature for up to a year if the above conditions are met. GF Oats are best used within 15-18 months. To increase the longevity of the oats you can easily store the packages in the freezer for up to 12months. You don’t need to defrost the oats before using in your baking.

If you are continually using your oats, simply seal the zip lock at the top of the 500g bags and store back in your pantry. It is always advisable if you know that you have had bugs in your pantry to store the oats in an airtight container. It is strongly advisable to do this with the 2kg bulk packages, as they do not have a self-sealing bag option.

Take out 1kg; store it in an airtight container for regular use from your pantry. Self-seal with a clamp of twist tie the bag containing the remainder 1kg and store in your refrigerator or freezer until you require your pantry storage container to be topped up.

All whole grains should be stored in airtight containers with tight-fitting lids or closures. The type of container is a matter of preference. Glass, plastic, and aluminium canisters or zip-top plastic bags can all be successfully used, as long as they are airtight. The seal helps to maintain freshness and will keep the grains from absorbing moisture, odours and flavours from other foods.

Enjoy your Oats!

Tuesday, 1 July 2014

Winter Warmers E-Magazine


We are so excited to share with you the second edition in the Focus On Emagazines Series for 2014 "Winter Warmers" brought to you by "What Can I Eat"

Manufacturers are very innovative in this country and determined and passionate about meeting the needs of customers like yourself.  They have branched out into Personal Care/Home Care/Nutritional & Wellbeing & Services. We look forward to populating these categories thanks to your continued referrals.

Winter Warmers is a collection of recipes, articles and product recommendations that will warm your soul during the cold months. Even though it has been a late start to winter this year, we are sure this issue will have arrived at the perfect time.

They have some new product giveaways in our Click & Win section and Annette Sym from Symply To Good To be True is giving away a massive 7 of her popular recipe book.

The book review is brand new to hit the market “Friendship Food”. Published by a group of local ladies in South East Queensland and is a real winner for those who love Delicious Feelgood Food.

They look forward to your feedback and which recipe most entices you, because I can’t decide.

Click Here To View Online or you can download a PDF version Here

We trust you will enjoy and here are some great tips:
Please share, we love hearing your feedback
Don't forget to enter into the new Click & Win Giveaways.
CLICK on the LIVE links throughout the book - look out for the 'hand"
I am so pleased that this is available as I woudn't know how to live without being able to eat some Rolled oats when I am hungry and cold on a winters night!
Karen H 

Gluten Free Vegan Waffles


Ingredients

1 cup uncontaminated oats

1/2 banana

1/2 tspn baking powder

pinch of salt

1 cup milk (use milk of choice)

1/2 tspn vanilla extract

1 1/2 tspn coconut sugar (use sweetener of choice)

Coconut oil spray (or veg spray of choice)

Instructions


1. Put all ingredients in blender or food processor. Blend until thoroughly combined.

2. Allow to sit for 5 minutes to thicken.

3. Pour into preheated waffle iron sprayed generously with coconut oil. Cook as directed.

4. Serve to one happy gluten free, vegan belly.

Sourced from Gluten Free Diva http://www.glutenfreediva.com/blog/

GF Uncontaminated Oatmeal for a Winter Brekkie that causes continual controversy


What can I eat finds a true Uncontaminated Oats in Australia, at last..

“Now you would think that an ingredient such as Oats in a recipe looks harmless enough, but don’t be deceived. The oats in this recipe, causes more trouble than they are worth at times,” says importer Kylie Hollonds from GK Gluten Free Foods. You see Oats that are uncontaminated from the gluten found in wheat, rye and barley is popular with those who are on specialty diets. See the confusion initiates from the fact that in other countries this product has been nominated a Gluten Free label, however in Australia it is illegal to refer to them as such.

“Over the years, we have been harassed, abused and threatened, just because of this one little grain. “ “You see, bodies such as the Coeliac Society do not approve of this ingredients being labelled as gluten free in line with other countries, even though they refer to research that does confirm that 4 out of 5 coeliac’s may be able to tolerate uncontaminated oats.”

But to our loyal customers who are searching for an uncontaminated oats here in Australia, to brighten their wintery mornings, we soldier on.

In a retail market that is littered with sugary gluten free cereals, it is refreshing and nutritious to be able to have the option to now add oats into your diet.

Oats contain beta-glucan, a type of fibre that's been shown to help lower cholesterol when eaten regularly. Oats are also rich in omega-3 fatty acids,folate, and potassium.

So maybe, just maybe they are not the demon they are made out to be.

Kylie Hollonds
Director - GK Gluten Free Foods Pty Ltd

W: www.Whatcanieat.com.auwww.Wheatfree.com.au

E: kylie@whatcanieat.com.au