Thursday, 30 April 2015

What's the difference between the labelling Gluten and Low Gluten?

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Many consumers find food labels difficult to grasp, particularly those involving gluten. In Australia the governing body for food labelling is called the Food Standards Australia and New Zealand (FSANZ).

In the code they outline now that no food can be called Gluten Free, is there is any detectable gluten or contains oats.  Gluten is the protein
found in wheat, rye & barley and other similar grains, which can cause adverse health effects in individuals with coeliac disease and non-coeliac gluten sensitivity. Oats is currently very debatable as the protein called Avenin is not detectable by any standard testing.  Generally Oats is contaminated by other gluten containing grains at the farm level. For that reason, the Food Standards Australia and New Zealand (FSANZ ) treats gluten as an allergen for food labelling purposes and sets the labelling requirements accordingly.

The current code now states the following in regard to gluten: (excerpt in the image below)
https://www.comlaw.gov.au/Details/F2014C01191



· Gluten Labelling—a food business must state on the label any ingredient that contains gluten, however small the amount.

· Low Gluten Labelling—a food product labelled as Low Gluten must contain less than 0.02% gluten or 20 mg gluten per 100g food.

· Gluten Free Labelling—a food product can be labelled Gluten Free only if it does not contain any detectable gluten – in Australia the thresh hold is less than 3 parts per million.

Gloriously Free Uncontaminated Oats is the ONLY company in Australia that tests each batch independently from the suppliers tests to ensure each batch is registering less that 3 parts per million. We then indicate this in the nutritional panel to confirm with consumers that our product is free of contamination from the gluten found in wheat, rye or barley.
This product is sourced from www.gfharvest.com.au in the USA.

These labelling requirements apply to both the grain and ingredients derived from the grain, e.g. flour. If an ingredient is made up of compound ingredients that contain gluten, those must be stated on the label as well.

Additionally, foods containing oats or malt are specifically prohibited from claiming to be Gluten Free or Low Gluten, although this is currently being reconsidered by FSANZ.


What does it mean for a gluten free diet?

It’s important for those on a gluten free diet to read labels carefully. Gluten can be found unexpectedly in many products, such as frozen vegetables in sauces. Foods labelled as low gluten will display a nutrition information panel that specifically lists the amount of gluten it contains.

Some individuals with non-coeliac gluten sensitivity may find low gluten foods useful. However, foods labelled low gluten do contain the protein, and even in small amounts it can cause a serious reaction for individuals with Coeliac disease.

What does it mean for Coeliac?

Persons with coeliac disease must avoid eating or drinking products that contain gluten, including those labelled low gluten. The protein damages the lining in the small intestine, which interferes with the body’s ability to absorb nutrients. This leads to other health problems such as chronic diarrhoea, osteoporosis and nerve damage to name a few.

The only treatment for coeliac disease is a gluten free diet. In other words, foods labelled “low gluten” should not be included in the diet.

Current research indicates that 1 in 5 Coeliacs may have a reaction to GF oats. So it is advisable to work with your health professional if you want to introduce oats to gain the nutritional value into your diet that they offer.
difference between the labelling Gluten and Low Gluten can be a key source of confusion. By learning a little more information about gluten labelling, the difference will become clear.

Spelt Bread using GF Oats


This recipe makes a 750g loaf in a bread machine
Place in bread pan in this order:
300ml Water
1 Tblspn Oil
2 Tspn Salt
2 Tspn Sugar
3 Tspn Bread Improver
400g Spelt Flour
100g Ground GF Oats
1.5 Tspn Yeast

Select the basic bread cycle for a 750g loaf size
Choose your choice for the colour of the crust

Tuesday, 21 April 2015

Cacao Anzac Biscuits with Cacao Nibs

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Ingredients:

·      120g butter
·      50 g coconut oil
·      100g golden syrup
·      1 tspn bicarbonate of soda
·      100g GF Oats
·      150g Spelt Flour
·      70 g Rapadura Sugar
·      50g desiccated coconut
·      25 g cacao
·      25g cacao nibs

Method:
In a pot gently melt butter, coconut oil and syrup together.  Add in bicarbonate soda.  Add in oats, flour, sugar, coconut, cacao and cacao nibs.

Mix all ingredients together until thoroughly combined.  If you think it is a little dry, add a tbspn of water until you have a consistency that you can easily roll into balls.

Place evenly onto a lined baking tray and bake for approximately 10-12 mins in a 160oC oven until golden brown.

Remove from oven and allow to cool, then transfer to a wire rack if they last long enough.

I made about 24 biscuits from this batch.

These little babies are a delicious way to enjoy Anzac Day. 

Order your GF Oats today.

Wednesday, 15 April 2015

WHY WE LOVE OATS


All oats are created (pretty much) equal.  Oats are one of the few foods that don’t lose nutritional value
through processing.  Steel cut and rolled oats contain a little more fibre that instant, Instant oats are a better option for babies or anyone with digestive sensitivities so will keep you fuller for longer.

Oats are a valuable grain to add to your diet -- so important in fact, they've been named a superfood. Oats contain manganese, a mineral that helps bone formation. Just one cup of oats gives you 70% of your daily manganese dose. Along with that come healthy helpings of vitamin B1 and magnesium. The fibre content of oats helps regulate your blood sugar, keeping you full and satisfied for longer periods of time. And that's not all; the fibre in oats can also help your cholesterol.
In a review of several studies on oatmeal’s benefits, published in the American Journal of Lifestyle Medicine, the data concludes that the soluble fibre in oats does indeed lower cholesterol and contains properties that bolster cardiovascular health.

Other oatmeal benefits mentioned in the study include:
Preventing oxidation of arteries
Curbing weight gain
Preventing type 2 diabetes
Bolstering the immune system
From helping ward off cancer to regulating your digestive system, from reducing hypertension to helping with weight loss, oats are a real wonder-food.

STEEL CUT
De-hulled oat grain, chopped into small pieces

ROLLED
De-husked, steamed and flattened groats
Ideal all round purpose

INSTANT OR QUICK
Pre-cooked, steamed rolled oats, chopped into small flakes
Ideal for a speedy breakfast

Sources: www.treehugger.com   foodaily.com.au 

When to Start Feeding Babies Oats?


Oats make an appetizing and nutritious, whole grain cereal for babies.  Accordingly, doctors
recommend oat cereal as one of the first foods to introduce to infants, as a compliment to breast milk
or formula feedings. For parents, feeding their baby his or her first solid foods, such as oats, is a fun and exciting time. However, the moment often comes with a plethora of questions including-- When to start feeding babies oats?
Generally, parents can start feeding their babies oats when they are ready introduce solid foods. Although every baby develops differently, most infants are ready to be introduced to solid foods between 4 and 6 months, but check with your health professional, especially if you  In addition to age, babies will start showing signs that he or she is ready to eat solid foods. For example, your baby may watch you intently, lean forward or reach out as you eat. These actions show that your baby is interested in food. 
Other signs that suggest your baby may be ready to eat oat cereal include: 
·       Your baby can hold his or her head steadily in an upright position, without tilting back.
·       Your baby can open his or her mouth for a spoon and move food back to the throat to swallow.
·       Your baby can sit up with little support in an infant seat or high chair.

If your baby can do these things, and you consulted with your doctor regarding your baby’s readiness to eat solid foods, then you can start feeding your little one oats. 
Oats contain many nutrients that babies need, including iron to prevent anaemia. Additionally, oat cereal  is easy for babies to digest. However, if this is one of your baby’s first solid foods, make the consistency thin or “runny.”    Your baby may only eat a couple of teaspoons, once or twice a day at first. As baby becomes accustomed to oats and gets better at swallowing, he or she will start eating more and you can try thickening the consistency.

It’s also important to remember, when introducing your infant to new foods, do it one at a time. In other words, when you try a new single grain cereal such as oats, wait a few days before you try rice or barley.   This enables you to watch for any intolerance or allergic reactions.
Parents look forward to the moments they introduce new tastes and textures into their baby’s diet. And indeed, so do babies. When your little one’s state of development is ready for solid foods, you can start feeding him or her oats.  

Order your GF Oats today.