EverydayHealth

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EverydayHealth

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EverydayHealth
magazine
AUTUMN 2005 Issue 5
Greek Easter
Recipes
Tsunami
Donation
Natural Health
Solutions
Kids Corner
See page 22 for pikelets recipe!
Ta n t a l i s i n g R e c i p e I d e a s f r o m
Ruby Brown & Di Boyle
EverydayHealth
magazine
CONTENTS
From the Editor
1
From the Editor
Hello and welcome to the first edition of Everyday Health for
2005.
2
Letters to the Editor
3
Samuel’s Story
5
Turning a New Leaf for 2005
6
7
Jane Daley
Oats and the Gluten Free Diet
Natural Health Solutions
9
Travelling to Singapore
Well another year has passed and already we are back in full
swing for 2005. Each New Year’s Eve I think of the year that has
passed and all the New Year resolutions I have instore for the
year ahead. Eat better, exercise more and take time to relax are
all on the top of almost everyone’s list.
For helpful advice on how to stick to following your New Year’s
resolution turn to page 4 for answers. In this edition of Everyday
Health you’ll find some exciting new features including “Your
Questions Answered” by Jane Daley, a qualified naturopath and
medical herbalist.
To coincide with Coeliac Awareness Week (March 13th - 20th)
you will find a huge selection of gluten free recipes ideal for all
occasions, an interesting read on oats and the gluten free diet
and the story of Susan Guinane, a teenage coeliac with type one
diabetes.
The kids’ puzzle section is full of Easter ideas, how to make an
Easter bonnet, chocolate treats and there are plenty of jokes to
tell all your friends!
We are delighted with this issue, it is jam packed with great
recipes, fantastic ideas and fun for the kids! Keep your feedback
coming, we love to hear what you think. Send your thoughts to
[email protected] or to Orgran, 47-53 Aster Ave, Carrum Downs
3201.
10
Tsunami Disaster
12
Why Choose Orgran Pasta?
13
Coeliac Society of New Zealand
14
Seven Day Gluten Free Diet Plan
17
Bread in the UK
19
A Day in the Life of a Coeliac and
Diabetic
20
22
Ruby Brown
Easter Recipes
Recipes
28
Dianne Boyle
Recipes
34
Kids’ Corner
35
Olympic Village Primary School Book
Launch/Mini Olympics
36
Visitors from the USA
36
Subscription
See you next time!
Kate
Where can you buy Orgran?
Everyday Health Magazine is prepared for the general information of our readers. The contents (including articles, recipes, advertisements, and other information) are not intended
to provide medical, dietary, legal or related advice. Readers should seek medical or other professional advice before relying or acting upon the information contained in Everyday
Health Magazine. Any opinion expressed in this magazine may not necessarily reflect the views of the company. The Editorial Committee reserves the right to accept or reject
any advertising material. No correspondence will be entered into. Advertisements are accepted in good faith but Everyday Health Magazine can not be held responsible for any
claims made by the advertisers.
1
Letters to the Editor
To the Editor
On Monday 15th November 2004, I rang enquiring if I could obtain the
name or names of some recipe books on gluten, wheat and dairy-free
recipes, as at this point in time I have an intolerance to these products.
The person I spoke to had a very pleasant phone manner as well as being
so helpful. On Thursday 18th November 2004, I received your Everyday
Health magazine in the mail, along with quite a few recipe leaflets.
Thank you. What an informative and interesting magazine! From cover
to cover it is jam packed with interesting articles and yummy recipes. The
founder of the Polish Coeliac Society was a particularly interesting read.
Full marks to the people who put this magazine together! I look forward
with anticipation to receiving the quarterly Everyday Health magazine.
I didn’t cut out the mailing address as it is on the back of some nice
recipes. Would it be an imposition if I could have the earlier issues?
Kind Regards
Gloria Aquilina
Everyday Health magazine (issue 4), I noted that the crumble topping
ingredients include ½ cup bi-carbonate soda, 1 cup xanthan gum and 1 cup
mixed spice. Also, the ingredients for the gluten free scones include 4 cups
baking powder and 1 cup bi-carbonate soda . I’ve been cooking for forty-eight
years and never ever used these ingredients in the said proportions. Please tell
me if I am wrong; I would love a scone recipe that actually worked. Thank
you for the page on irritable bowel syndrome. Keep up the good work!
Yours sincerely
Janet Murray
Dear Gloria,
Thank you for your letter; unfortunately we don’t have any hard
copies left, however we are currently working on adding digital
copies of the magazine to our web site for customers to print off
or save. This should be finalised soon.
Crumble Topping
1 cup “Orgran bread mix”
1 cup brown rice flour
1 cup gluten free rice puffs or corn flakes or soy flakes
½ cup desiccated coconut
¾ cup brown or castor sugar
1 teaspoon baking powder [Wards is g.f.]
½ teaspoon bi- carb soda
1 teaspoon xanthan gum
1 teaspoon mixed spice
1 egg
160 gms butter – melted
Preheat oven 180c– 190c
Hand whisk all dry ingredients [thoroughly]
Add egg to melted butter and whisk
Add butter & egg mix to combined dry ingredients
Mix with knife – cutting through mixture until well combined
Spoon on to fruit [that has been placed into baking dish] e.g.
apple & cranberry – peach - plum – rhubarb & sultana etc.
sprinkle with cinnamon sugar.
Dot topping with a few knobs of butter.
Bake 20 – 25 mins. or until golden brown
Stand on cooler to rest for at least 10 mins. before serving with
warm custard or ice cream OR BOTH!
Dear Kate,
I received your Spring edition of Everyday Health and was delighted to find
some new recipes and variations on old ones for your products. I have been
severely allergic to wheat, barley and rye for over twenty years, and life was
pretty ordinary until I discovered the Orgran range of products. Your plain
and self-raising flours are simply the best, and have enabled me to successfully
adjust my old wheat recipes. Traditional Christmas cakes and puddings look
and taste like the real thing once more! Your success at exporting is fantastic;
to be able to walk into a health food store in the UK and to find a large
range of your products readily available, makes travelling a lot easier. I have
enclosed a recipe for orange and date muffins that are easy to make and can
be enjoyed by everyone. Thank you so much and keep up the good work!
Yours sincerely
Jean Neil
P.S Could you add my friend to your mailing list for Everyday Health
please? Her husband was diagnosed as coeliac last year.
Orange and Date Muffins
1 whole orange
½ cup fresh orange juice
½ cup chopped dates
½ cup butter (room temperature)
¾ cup sugar
1 egg
1 ½ cups Orgran plain flour
1 ½ teaspoons gluten-free baking powder
1 teaspoon salt (optional)
Makes 12 large muffins
Line muffin tray with paper muffin cups
Preheat oven to 200ºC
Cut orange into small pieces, put into food processor, add a little
of the orange juice, process until rind is finely blended.
Add rest of ingredients, except flour.
Put flour into a large bowl.
Pour mixture over flour and stir quickly and lightly.
Bake for 15 minutes at 200ºC.
Remove from muffin tray and cool on a wire rack.
Store in an airtight container.
Dear Kate,
Thank you for a very interesting magazine. I require a gluten-free and
mostly, dairy-free diet. Having read through the Summer issue of the
4
Everyday Health Magazine Autumn 2005
Dear Janet,
Thank you for your letter and for pointing out the error in the
Crumble Topping Ingredients and the gluten free scones.
We apologise for this embarrassing printing error, I certainly
hope that the recipe was not attempted in the printed format
and extend our sincere apologies to all. Below are the correct
ingredient quantities
Gluten Free Scones
2 cups Orgran bread mix
2 cups potato flour
½ cup pure icing sugar
2 teaspoons xanthan gum
4 teaspoons baking powder
1 teaspoon bi carb soda
Pinch of salt
80g butter or margarine - melted
2 eggs
1 cup buttermilk – NO substitute unless using dairy free milk
save 1 tablespoon for glazing
Pre heat oven 210c – 220c.
Sift dry ingredients – essential
Add eggs to melted butter and whisk
Add to dry ingredients using a knife
Add buttermilk to make a soft sticky dough
Knead on floured board until smooth – do not over knead
Place dough on tray lined with baking paper
Press out with fingers to approx. 3 – 3 1/2cm thick
Glaze with saved milk
Cut with knife to make 12 scones – no more
Bake for 18 minutes
NB. Wrap in clean tea towel after baking if not serving
immediately.
Raisin scones – add ½ cup raisins to dry sifted ingredients.
Samuel’s Story
This is a story about Samuel from
the UK and how difficult it can often
be to address or identify allergic
reactions.
By this time we had been given a name for Samuel’s condition:
Eosinophilic Gastro Enterocolitis. But this did not define a cause,
it was just a heading for a lot of symptoms - meaning that
the medical profession was as much in the dark as we were.
Samuel seemed a little better after this but he soon needed the
steroids again, now every other day. It had been a year since we
introduced any new foods and he was on a strict diet of Neocate,
lamb, rice, potatoes, butternut squash, apple, pear and peach.
But whatever we did, he continued on a cycle - sort of stable to
unstable, varying in lengths of time. I began to think that he must
be reacting to everything, just to a greater or lesser degree. I also
have a theory that he reacts to environmental chemicals - house
smells, play dough, etc.
Hi - my name is Amanda Cordell.
He even reacted to a calcium sandoz supplement, so I have to
give him a neat calcium glutonate injection formula in his drink.
Because he is stable for such short periods and because his
reactions are both immediate and delayed, and seem to be
triggered by anything which interferes with his immune system
(infections, teething etc), determining anything for sure is
impossible.
I have a son called Samuel who turned two in January. Samuel
was taken to hospital six weeks after he was born with what I can
only describe as major burns. We were told that he had infected
eczema, possibly due to milk intolerance. He was treated with
several lotions and potions and eventually with three different
intravenous antibiotics. His skin seemed to calm down but he
was constantly screaming and had both severe sickness and
diarrhoea. To top it off he caught a stomach bug in the hospital.
Well, as you can guess, it never went away. After seven very
sad and stressful months of constant visits to our local hospital,
GP, health visitor, and whoever else would listen, he was still
failing to thrive. Eventually after trying Soya milk, Pepti Junior,
Nutramigen, Gaviscon, a low dose of Domperidone and being
labelled a neurotic mother, I guessed I would have to do my own
investigation.
In my heart, I knew that the constant 24-hour screaming (he
would not let us hold him), skin problems (two baths a day plus
lotions and potions), sickness and diarrhoea (10-15 nappies and
at least 5 machine loads of clothes, etc. a day) were definitely
connected. I managed to find several international internet sites
that spoke of reflux and multiple intolerance, and went armed
with this information, my son and my mother-in-law to my local
hospital. I requested again for them to send us to a paediatric
gastroenterologist.
They wanted to send us home again but Samuel threw up on the
doctor’s carpet and I burst into tears and refused to leave until
we were referred. The doctor finally agreed to send us to Great
Ormond Street Hospital.
I must say, the minute we walked through the door of Great
Ormond Street my husband and I felt as though we had been
released from the nut house. The specialist listened to every word
we had to say and then calmly said, “you are right - something is
wrong”. I am sure you know this was only the beginning, but at
the time it felt like we had just climbed Mount Everest.
The screaming was helped by Rinitidine to stop the sickness
burning his insides. A much larger dose of Domperidone was
used to empty his stomach quickly. Neocate was also given,
alongside a highly restricted diet, as Samuel reacted to the
simplest of foods. When this did not work, we had an endoscopy
and colonoscopy with biopsies. After this, we tried Zirtec and an
anti-inflammatory, both of which he reacted to. Then more drastic
action: a high course of Prednisolone, steroids reducing over 14
weeks, and Azathioprine, an immune suppressant. These were
to be continued after the steroids, in the hope that this would
keep him stable.
Over the last six months, Samuel has also started to develop
behavioural problems, including hyperactivity. He is very
destructive, bashing the hell out of anything, and self-harms
by banging his head on anything that will hurt. Well, as usual,
most ‘medic’s’ just told me that he had got to the ‘terrible twos’
early and that I was being neurotic again. But by now I know that
99.9% of people know nothing about this condition. The only
ones who even start to understand are a few physicians and
those of us who live with it 24 hours a day.
We first tried to deal with this latest symptom with Zatiden (dual
action antihistamine and cell masking), in addition to the other
drugs. Fantastic! Within two days he was a different child - calm,
responsive, new words spewing from his mouth. But within a
week he started to slip backwards, and within two weeks he was
having a full-blown reaction - skin, gut and finally head-banging.
We stopped the Zatiden to let his gut calm down, and sourced an
alternative drug with no additives, lactose etc - Nalcrom. Again,
this was great to begin with but, after three weeks Samuel had
become a wild child again - not sleeping, not eating, heaving
and in so much pain with his bowel that he was out of control
and self-harming once more. This Friday I was not sure whether
to call the hospital or call for a priest to do an exorcism. After
six hours he emptied his bowels and became calmer. Needless
to say, we stopped the Nalcrom on Friday. The gut has calmed
a bit but the behavioural stuff is back in full force. Apparently
the results are in from an endoscopy and colonoscopy done
just over a week ago, and they want to put him on something
else???? I am still waiting to hear.
As you can imagine, we are beginning to wonder if putting
anything in him is a good idea - food, drink or drugs! We are told
there is a chance that at the age of six his immune system could
kick in. We hope so, but do not want to wish his life away. I am
afraid that when your day-to-day life is in such chaos, then today
is all you can think about. I am sure it is the same for you.
Surely, with this becoming such a problem in our society today,
the government should do more research to try and find out
the cause? Or start educating people within the basic health
service: food labelling, drugs without flavouring, cheaper organic
food,......I could go on and on.
Everyday Health Magazine Autumn 2005 5
Samuel’s Story
Continued from page 3
I believe that persistence, above all drugs, is what is required to
tackle a condition such as Samuel’s. It is like your own private
war with your body.
Kind Regards
Amanda Cordell
P.S. I have just received the new drug - an anti-inflammatory to
be taken four times a day an hour before food, suck or chew (for
a two year old?). It has four E-numbers and cherry flavouring.
Needless to say we will not be starting it!!!
P.P.S. The results from the endoscopy/colonoscopy were not
so good, as even with the restrictive diet and drugs for the last
year, he still had the same lower bowel inflammation. Sadly,
it has spread to the upper bowel, which may help to explain
his behaviour, as I am told this is a more painful area. After
some discussion with Samuel’s specialist, we agreed that the
immune suppressant might be doing harm as well as good.
We are currently three weeks into a trial period without it. The
first fortnight showed a huge improvement in bowels, mood,
concentration, communication and responses. However the
hyperactivity and aggressiveness have crept back, especially
when the bowel is full. Modular feeding has been mentioned in
the event that we revert to a full reaction even if this means a trial
stay in hospital. As you are aware, we can only try, try, try!
As yet, there is no society for sufferers of total/severe multiple
intolerance or Eosinophilic Gastro Enterocolitis. It is no wonder,
as dealing with it is life consuming. I vow that as soon as I get
time, it is my first task!!!
If, in the meantime, there are any other parents or sufferers
who would like to get in touch please contact me via e-mail at
[email protected].
Turning a New Leaf for 2005?
Most of us start the New Year with a renewed vigour and the
best intentions to lose weight, quit smoking, get fitter and to
generally enjoy a healthier lifestyle. So, why is it, that as the year
passes, most of us lose that enthusiasm and focus and our new
year’s resolutions are put on the back burner? Sadly, for many
of us another year comes to an end and we find that we didn’t
accomplish what we set out to achieve. This is an easy trap to
fall into as we become entrenched in our daily routine of work,
family, paying the bills, etc. and we don’t find the time (or rather
do not make the time), energy or motivation to cook that healthy
meal or go for a walk or jog.
Think of your body as a car. Your car will not run efficiently
unless you give it the right fuel and if you don’t look after it, it
will eventually break down. It is pretty much the same with your
body. The sad thing is that many people take more care of their
vehicles than they take care of themselves.
For those of you who are already committed to a healthy lifestyle,
keep up the good work! And to those who are not on the right
track yet, or have tucked away your New Year’s resolutions when
you packed up your Christmas tree, don’t lose heart. It doesn’t
matter what you did last year, last month, last week, yesterday
or even an hour ago. The important thing is what you decide to
do in this very moment. Many people who have succeeded in
quitting smoking or losing weight have actually made several
attempts before reaching their goal and maintaining their new
way of life. After all, something is better than nothing at all.
Goal Setting
Just like with any other area of your life, in order to increase your
chances of success, you need to know where you want to go.
Take the time to set yourself specific goals and make sure these
goals move towards a positive rather than towards a negative.
For example, if you haven’t run for a long time and one of your
6
goals is to become a long distance runner, write down the
amount of kilometres you want to be able to run in an hour rather
than stating that you no longer want to be unfit. Next to this, write
the date that you wish to achieve this by and ensure that it is a
realistic time frame.
The next step I would suggest is that you establish a plan of
action. When doing this, try to set it up so that it is a challenge
for you, but at the same time, it is not such a daunting prospect
that you set yourself up to fail. For instance, unless you are
training for an upcoming major event, if you have not exercised
for a long time, it may be best that you start off by exercising
for half an hour, three times a week rather than for an hour six
days a week. However, you know what is realistic for you in
accordance with your level of fitness, time constraints and other
commitments.
Visualisation is a powerful tool in supporting us towards creating
positive changes in our lives. Set aside about 10-20 minutes
each day, preferably as soon as you wake up and/or before
you go to sleep as your subconscious mind is more receptive
to programming around this time. If you’re not already relaxed,
get yourself in a relaxed state by taking some deep breaths and
then visualise yourself having achieved each of your goals. See
the picture in as much detail as possible and try to associate any
positive feelings you would feel by achieving that goal.
Monitor your progress on a regular basis and if you wish, make
yourself accountable to someone you can trust and who will
support you. At the end of each week, you may want to review if
you stuck to your plan. Remember, we are aiming for progress,
not perfection. If you slipped during the week, by overeating or
smoking, depending on what you are trying to change, rather
than beating yourself up, look at how you can learn from this.
Questions you may want to ask yourself include: “How can I do
this better next time?” “What were the triggers and how can
I manage them more effectively?” Set-backs can be a great
teacher if you approach them with a positive attitude. Give
yourself some credit for at least trying to make a positive change
in your life and for the progress you have already made. Also,
don’t forget to reward yourself by buying yourself something
nice, going to the movies or treating yourself to a massage.
Healthy Eating
Whether you are body building, training towards a triathlon,
trying to lose weight, increase your energy levels or reduce
your cholesterol, the most important aspect is to consider a well
balanced diet that helps you achieve your goals. The key is to
follow a long-term healthy eating plan rather than going on a fad diet.
In recent years, low carbohydrate diets have become extremely
popular. However, these diets have been given the thumbs down
by many health professionals as they can be quite dangerous.
Carbohydrates are an essential part of our diet as they provide
the body with energy and greatly contribute to the functioning of
the nervous system, muscles and internal organs.
A balanced diet should ideally consist of approximately 5060% of carbohydrates, about 30% protein and 10-20% fats. It
should comprise of plenty of vegetables and also include fruit,
starchy foods, lean meats, good fats and dairy or soy products.
Rather than cutting out or drastically reducing carbohydrates,
it is important that your diet incorporates “slower release
carbohydrates” such as wholegrain or rye bread instead of white
bread, brown or basmati rice instead of white rice and sweet
potato instead of white potato. For breakfast, it is best to have
muesli or oats instead of corn flakes due to the muesli and oats
having a lower glycemic index.
Additionally, try to consume as little sugar as possible and look
out for hidden sources of sugar in foods that are promoted as
“healthy” such as yogurt and fruit juices. For those who are
coeliac or who cannot tolerate wheat or gluten, then you need
to take the extra step and avoid consuming foods that contain
these substances.
Other important guidelines to follow include: not skipping breakfast,
eating smaller meals more frequently as opposed to only three
meals a day, chewing your food slowly and drinking at least 6-8
glasses of water a day. Once again, be realistic and do not expect
perfection as you will only set yourself up to fail. Stick to the 80/20
principle, of eating well at least 80% of the time. If you overeat due
to stress, then you need to address those issues and look at other
strategies in managing or reducing your stress levels.
Stress Management
Stress can become a major concern when we have more of it
than we can handle or when we don’t deal with it and let it build
over a period of time. Exercise is a great outlet for stress, as is
laughter, a massage, a positive attitude, taking some time out or
talking things through with someone you trust.
Herbs such as Valerian, Skullcap, Chamomile, Cramp bark,
Passion flower, Hops, Oats and St John’s Wort are highly
effective to use in counteracting stress and tension. You can
take them in the form of tablets, capsules, tinctures or teas. I
would recommend that you decrease your intake of caffeine as
that can make you even more anxious and substitute with herbal
tea. A vitamin B complex and magnesium are also beneficial.
You should be aiming for around 6-8 hours of uninterrupted
sleep a night. If you suffer from insomnia, then it would be
best to limit coffee to no more than two cups per day and to
not drink it after 4 pm. Try to unwind at least half an hour before
preparing to sleep by soaking in a warm bath or by listening to
a CD with relaxing music while concentrating on your breathing.
There are some great CDs available that are effective in helping
you to unwind and some even provide breathing exercises
and/or guided meditation. Herbs that work well in inducing
sleep include Hops, Valerian, Passionflower, Chamomile, Lime
blossom and Red clover.
Exercise
Exercise is an integral part of a healthy lifestyle. It has many
physiological and psychological benefits. These include an
increase in both energy levels and aerobic fitness, a decrease in
body fat and an increase in muscle mass.
Exercise also helps alleviate stress and gives you a “natural
high” as the body releases hormones called endorphins. Weight
bearing exercises such as weights increase bone density and
hence contribute towards lessening the risk of osteoporosis.
Lastly, certain type of exercises such as weights, yoga and
pilates improve one’s posture, flexibility and strength.
Most people lead busy lifestyles, but there are many ways you
can fit exercise into your life. I would suggest that you exercise
for at least 30 minutes, a minimum of three times a week.
Keep in mind that it may take time to change from someone who
has not exercised for a long time to working out five times a week.
So, in the first month you may want to aim to exercise three times
a week and in the second month increase it to four times. And
depending on your lifestyle, if three times a week is as much as
you can manage, that is great. Consistency is the key!
If motivation is a real issue, you can enlist the help of a personal
trainer, exercise with a friend or involve the family. By committing
to someone, it will make it harder for you not to follow through
on the days that you don’t feel like exercising. By doing exercise
that you enjoy and varying your workouts, you are more likely to
stick with exercise on a long term basis.
It is not too late to refocus on our goals for this year; there is
plenty of time to get back on track. Let’s make 2005 the year
of committing to a healthier, more balanced lifestyle and to
hopefully continue this in the years to come. You will feel better
about yourself as you celebrate the year-end festivities and
realise that you followed through on your intentions. You owe it
to yourself, and a little time and effort will go a long way!
Lisa Alexiou N.D., qualified as
a naturopath in 2000. She is
extremely passionate in assisting
people towards a more balanced
lifestyle and optimal health.
Lisa Alexiou
Jane Daley
Oats and the gluten free diet; a review of the literature
Coeliac disease is the complete
intolerance to the protein portion of
gluten (gliadin). Coeliac disease,
once considered to be rare, is now
estimated to affect between 0.5-1%
of the population, and is thought
to be largely under-diagnosed (1).
Traditionally, treatment has focused
on lifetime abstinence from gluten
containing grains such as wheat,
rye, barley and oats. Although
controversial, there is a growing body
Jane Daley
of research to suggest that oats are in
fact safe for consumption for coeliac patients. The aim of this
review is to consider and evaluate this literature.
The debate over whether oats can be consumed in the coeliac
diet has raged ever since the gluten-free diet was advocated
almost 50 years ago. There appears to be several reasons for
this dispute. Firstly there was some difficulty identifying the
exact amino acid sequence in gliadin that made it intolerable.
Secondly the chemical differences between wheat and oats
were elusive and thirdly, there was a lack of good quality studies
to assess the toxicity of oats (2).
There are many benefits of adding oats to a gluten-free diet if
they can indeed be tolerated well. They diversify the diet, help
with palatability, greatly increase fibre intake and provide other
essential nutrients such as B vitamins and silica. A well known
positive study was published by Janatuinen et al in 2000 (3).
The study looked at oats in the diet of 40 newly diagnosed
patients with coeliac disease and 52 patients in remission
over a 6-12 month period. The study found that there was no
immune response to oats in either treatment group. This was an
interesting and well designed trial that appeared to strengthen
the case for including oats in the diet. A long term follow up trial
by the same research team was published a few years later after
patients had adhered to their prospective diets for five years (4).
They reported further positive results and stated that this was
the first evidence for the long term safety of oats in the glutenfree diet for adults with coeliac disease. The study again looked
at immunological markers of inflammation along with bowel
biopsies. In both the treatment group and the control group,
signs and symptoms of the disease had improved. This was
the largest study done to date, but Dor and Shanahan stated in
Gut postscript (5) that the numbers of patients in the trial were
still relatively small and that this could mask subtle differences
between groups leading to greater morbidity. They called for
larger multicentre trials.
In Finland oats have been recommended to the coeliac patient
since 1997. In July of last year a study was published which
evaluated the effect of oats on symptoms and quality of life
for 1000 members of the Finnish Coeliac Society (6). The trial
concluded that 94% of the respondents felt oats diversified their
diet and most tolerated them well. 15% had stopped eating oats
and the two most common reasons were fear of symptoms and
a fear that the oats may be contaminated.
So why is it that oats may appear to be better tolerated than
other gluten containing grains? The answer lies in the different
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chemistry of the grains. The portion of wheat protein that
causes all the trouble is called gliadin. This molecule causes
the characteristic inflammation that coeliac patients will be more
than aware of. The equivalent protein in oats is called avenin,
which appears to have a different amino acid sequence (different
chemistry) to gliadin. A recent study investigated the immune
response to avenin as compared to gliadin. It showed that avenin
failed to produce the immune response that is characteristic of
coeliac disease (7).
Another study published later that same year was not so
positive (8). 19 adults with coeliac disease on a gluten free diet
were challenged with 50g of oats per day for 12 weeks. Of the
19 patients, five showed positive levels of inflammation after
the oats challenge and a further one patient displayed small
intestine damage on biopsy. Although overall the results were
positive and oats were well tolerated for the majority, the fact
that six individuals out of only 19 had negative results raises
some concern. Interestingly for this study, many different brands
of oats were tested for contamination with wheat, barley and
rye. It was found that many were indeed contaminated and the
authors called for good quality oat products that are guaranteed
free of contamination to be made available. Only contamination
free oats were used in the trial. In a different trial with twenty
participants (9), 15 subjects completed the study period, three
dropped out for non-medical reasons and two dropped out
because they were suffering from gastrointestinal symptoms.
Again these negative effects are quite significant in such a small
trial.
Much of the literature to date appears to be in favour of including
oats in the diet of coeliac patients. There appears to be many
benefits to this including palatability, increased compliance,
increased nutrient intake and increased intake of soluble fibre.
Coeliac disease is an extremely serious disorder with many
systemic complications if not properly treated, and whilst
some may be able to tolerate oats in their diet, the presence
of negative literature suggests that this may not be the case
for all. Conservative treatment and the abstinence from
all gluten containing grains, including oats, is the safest
recommendation, at least until more large scale, long-term
studies are completed and contamination-free products are
available.
References
1. Mitka, M. JAMA 292 (8), 913 2004
2. Thompson,T. J American Dietetic Association 97 (12), 1413. 1997
3. Janatuinen, TA et al. Gut, 46(3). 327. 2000
4. Janatuinen, TA et al. Gut, 50(3). 327. 2002
5. Dor R; Shanahan DJ. Gut; 51(5). 757 2002
6. Peraaho, M et al. J American Dietetic Association 104
(7) 1148. 2004
7. Kilmartin, C et al. Gut; 52(1), 47. 2003
8. Lundin KEA et al. Gut; 52(11), 1649 2003
9. Storsrud S et al. European J Clin Nut; 57(1) 163 2003
Jane Daley - Natural Health Solutions
Your Questions Answered by Jane Daley, a qualified naturopath
and medical herbalist.
Jane Daley is an experienced medical herbalist and naturopath with
a keen interest in gastrointestinal health. She maintains a private
practice in Melbourne and is a senior lecturer at the Australian
College of Natural Medicine. Jane believes that complementary
medicine has an enormous amount to offer those suffering from
digestive disturbances.
Please feel free to email or mail your questions to: Jane Daley C/O
Everyday Health, 47-53 Aster Ave, Carrum Downs 3201
Dear Jane,
For about the last 6 months I have noticed a slump in energy in the
afternoon. It usually happens at around 3pm and if I wasn’t at work I
would probably want to lie down, it’s that bad. Some of my friends say they
have the same thing and that coffee helps, but I don’t drink coffee. Is there
anything else I can do, I think my boss is starting to notice!
Karen
Dear Karen,
Mid afternoon fatigue is surprisingly common and contrary to
popular belief coffee is not the best solution. Coffee increases
adrenalin production and quickens the heart rate, making you feel
more alert and less exhausted, but the effects are short lived and
eventually the result is increased fatigue, leading to the desire to
reach for the coffee pot again.
Mid afternoon energy slumps usually occur due to lower blood
sugar levels at this time. The first thing to consider is the meal you
ate for lunch. Lunch needs to contain a source of protein, complex
carbohydrate and something fresh like salad, fruit etc. This will
ensure that glucose gets released slowly into the blood stream.
This enables energy to be supplied more evenly and safeguards
against quick energy bursts and a subsequent energy drop. Good
sources of protein include fish, organic chicken, lean red meat,
eggs, tofu, pulses, beans and legumes. Complex carbohydrates
include wholegrain products, wholemeal or wholegrain bread,
legumes and pulses. If you are gluten sensitive choose gluten free
wholegrain products and increase fruit and vegetables for fibre
content and a more sustained release of glucose.
Many people find that five small meals a day helps to greatly improve
their energy levels. You could certainly try this by making sure to
include good quality snacks at both morning and afternoon tea time.
Try nuts, seeds, hummus and crackers, vegetable sticks, fruit and
yoghurt etc. Lastly Karen, make sure you are remaining adequately
hydrated by drinking a minimum of 6 to 8 glasses of water throughout
the day! Dehydration is a huge contributor to fatigue.
Dear Jane,
I hope you can help me. My problem is that I feel bloated after I eat. I
guess it has been happening for many years now, but it used to only be after
certain foods and now it is all the time. It feels tight and uncomfortable
and is quite embarrassing.
Thank-you,
Anne
Dear Anne,
It seems that your digestion is not working quite as well as it
perhaps could. Firstly, I suggest you try and nut out whether it’s
worse for any particular foods and try to avoid them at least until
your digestion is stronger. Don’t overload your digestion with large
meals and try to eat smaller meals more often. Avoid foods that
weaken digestive health such as refined products, sugar, fast
food and soft drinks and make sure to include plenty of fruit and
vegetables in your diet for digestive enzyme production. Eat slowly
and chew your food adequately as digestion starts in the mouth.
Remember to always make time for food. This needs to be a
priority in your day and whatever you do, don’t eat on the run.
Lemon juice in warm water first thing in the morning is a great way
to stimulate digestion. Alternatively, apple cider vinegar can be
used in the same way. Bitter foods also stimulate digestion such
as bitter salad greens. In addition, there are many herbal teas that
may help with the bloating and flatulence including peppermint,
chamomile, fennel and lemon-balm.
Finally Anne, if these self-help tips don’t help, consider seeing a
qualified practitioner who specialises in this area. There are many
varied reasons for digestive debility and a practitioner can explore
these at a deeper level with you and offer support and treatment.
Dear Jane,
I suffer from constipation all the time. My doctor says there is nothing
wrong, but I don’t think it’s very natural. I am 28 years old and it’s
been a problem for at least 6 years. On advice from my wife I have tried
various fibre supplements and these only seem to make things worse. Some
laxatives work, but I don’t want to become reliant on them, so I don’t
take them regularly. Can you tell me if herbal laxatives are safe to take
regularly?
Tom
Dear Tom,
Constipation is a frustrating and often painful complaint and
you are right, you don’t have to live with it. It can be a benign
problem caused by lifestyle factors or it can be a symptom of
a more serious condition, so I am pleased you have seen your
doctor about it. Unfortunately Tom, herbal laxatives contain strong
substances that your bowel can indeed begin to rely on, just as
with conventional laxatives. They are only suitable for occasional
use and best avoided in chronic constipation as they can make
the bowel lazier.
My first question to you Tom would be how much water do
you drink? Water is essential for bowel regularity and is often
overlooked. The longer a stool sits in the colon, the more water
is absorbed out of it, making it much harder to pass. So ensure
adequate water intake to help ‘move things along’ and aim for 2.5
litres a day at least.
Fibre works as a bulking agent. It is safe and generally improves
digestive health. When you increase your fibre intake you need to
ensure adequate water intake as well. I suspect that you need to
take a lot more water with the fibre. It is also best to start with a
small amount and build up to a desired dose. It is of course most
desirable to increase fibre naturally in your diet. High fibre foods
include fruit and vegetables (aim for five serves of each a day),
legumes, beans, pulses, wholegrains, etc. If you need additional
fibre try psyllium husks on your cereal. Natural yoghurt is also
extremely beneficial as it helps replenish good bacteria needed
for digestive health.
Exercise is another crucial ingredient for healthy bowel function.
Ensure you do some form of enjoyable exercise every day.
Dear Jane,
Is it true that chamomile tea is good for digestion? I tried some at a
friend’s house recently and it was quite nice. He said it was good for
digestion, can you please tell me how it works?
Thank-you very much,
Audrey
Dear Audrey,
Yes, yes and yes! Chamomile is a fantastic herb that has been
used since antiquity for the digestive system. It is slightly bitter and
is therefore a great digestive stimulant and choleretic (increases
the production of bile by the liver). Chamomile also contains
many potent volatile oils that are anti-inflammatory and relaxing to
the gastrointestinal system. This means that chamomile is useful
in reducing spasms in conditions like irritable bowel syndrome
and may help calm flatulence, colic and bloating.
10 Everyday Health Magazine Autumn 2005
Travelling to Singapore
If you ever travel to Singapore, you will
be pleased to know that there is a great
range of readily available health foods
and products. Brown Rice Paradise,
the largest organic health food store
in Singapore, caters well to the healthconscious consumers and to those
who suffer from food allergies. There
are plenty of gluten-free products and
a huge range of unpasteurized misos.
The store also includes a broad range
Kate Harrington
of beans, lentils, rice, (including brown
basmati rice that I have not been able to obtain in Australia). It
also stocks a wide array of flours as well as organic, local and
imported fresh fruit and vegetables, and organic chicken.
on this trip. However, I am planning to be in Singapore for the
Food Festival later in the year, so I hope to be able to report to
you on these restaurants at another time.
One of my favourite dining experiences while in Singapore
was at Glow Juice Bar and Café, an organic restaurant based
in the Hilton, with a wonderful selection of healthy dishes. It is
the ideal restaurant for a meal, a snack, a fresh organic juice,
herbal tea or latte. As I was low in energy, I decided to try one
of fifteen available healthy juice cocktails. I decided to try the
Immune Booster and I felt totally revitalized within ten minutes of
consuming this vitamin-packed cocktail.
Glow Juice Bar and Café
Level 2
Hilton Singapore
581 Orchard Road
Singapore
I then ordered the mushroom
tofu burger on sunflower bread.
This was served with a spicy
salsa and vegetable crisps,
which consisted of slow-roasted
yam, beetroot and sweet potato.
I have never tasted slow roasted
vegetables like these previously.
They were delicious and looked
wonderful. This was the most
delicious tofu burger that I have
tasted to date, and the homemade sunflower bread was a
real treat. I also had the super
Glow’s Tofu Burger salad, which consisted of a huge
variety of organic produce and an orange and soy dressing. If
you feel like a sweet treat, I highly recommend the upside-down
banana crumble with home-made banana ice cream.
I am happy to conclude that Singapore is a wonderful holiday
destination where you can obtain delicious and healthy food
in abundance. With the number one language being English,
it makes it simple to find the food you want. There is an exciting
mixture of cultures, being predominantly Indian, Malay and
Chinese, along with a large international population. Hence, the
choice of food is extensive and you can practically eat food from
almost every ethnicity. By the way, if you like to shop…. you will
be in paradise.
Brown Rice Paradise
03-15/16 Tanglin Mall
163 Tanglin Road
Singapore
Glow Juice Bar’s Interior
This article has been written by Kate Harington-Hawes who
conducts Kate’s Healthy Cooking Classes. Kate is currently
based in Melbourne, Australia. If you wish to contact Kate, you
can send an e-mail to [email protected].
Overall, the menu at Glow is extensive, healthy and delicious.
The taste and presentation of the food was also of a very high
standard. If you have a food allergy, make sure you discuss this
when you order. The staff are extremely friendly and are happy
to accommodate your dietary needs. Whether you are enjoying
a big day of shopping, relaxing, or planning a strenuous day of
business in Singapore, l would highly suggest a delicious meal
or a revitalizing juice at Glow.
Two other healthy restaurants were recommended to me whilst
I was in Singapore. They are Whatever Café and Bookstore
in China town, and Yogihut, which is situated in the business
district. Unfortunately, I didn’t have time to visit these restaurants
Glow’s Juices
Tsunami Disaster
On the 26th December, 2004 South Asia was hit by a devastating
tsunami, destroying homes, buildings and anything else in its
way. Over 300,000 people have been confirmed dead with many
still missing.
The word tsunami is a Japanese term, which has been
universally adopted to describe a large ocean wave generated
by an underwater earthquake, volcano or landslide. A tsunami is
capable of considerable destruction and although in open ocean
the wave height may be less than one metre, it steepens to
heights of fifteen metres or more when entering shallow water.
After the devastation of the tsunami in Sri Lanka and surrounding
countries, Roma Foods donated three 20 foot containers of
Orgran food products on the 10th and 13th of January. Staff at
Roma Foods loaded the containers with Orgran food products,
feeding almost 200,000 victims of the tsunami disaster. This
generous donation could not have been possible without the help
of the Victorian Lions Club, who kindly provided their services free
of charge to help ship these containers to Sri Lanka, where more
than 1 million people have been left homeless as a result of the
tsunami.
Roma Food Products also made a donation to the Australian
Salesian Missions and the following article has been printed with
their permission.
One of the three containers donated by Roma Foods destined for the Tsunami victims
Australian Salesian Missions thanks
you for your Thoughtful Generosity
This is a brief account of the beginnings of the coordinated Salesian effort to alleviate the plight of the tsunami
victims in both the immediate and long terms.
The Salesian communities in the affected zones are all thinking longer term now. Along the Indian Kerala
coast, the Salesians are focusing on prevention of school dropouts due to the disaster, the rehabilitation of
homeless and orphans, and the provision of counselling and social support to the victims. All of this requires
long- term effort.
Tiruchy - India - 4 January 2005 - Working among the ruins caused by the tidal wave on 26 December in the coastal villages in Tamil Nadu.
The Salesians in Tiruchy through their Project Development Office have set up a Rescue Team to organise relief work more efficiently.
In Sri Lanka the Salesians are producing building blocks, bricks, to assist in reconstruction. On a longer term basis they are planning
to look after 12% of the children orphaned in the Southern and Western region and 10% of those in the Tamil separatist region. This is a
massive undertaking.
Negombo – Sri Lanka (7 Jan 2005) The Salesian Superior in Sri Lanka, Fr Pinto, among his fellow men and women listening to their needs
and organising relief.
Fr Pinto SDB tells us: Now the government has estimated 9000 children are dead and over 3000 children have become orphans. This
does not include children in the LTTE area. These figures are still increasing because hundreds of people washed out to sea have not
yet been accounted.
We are trying our best to assist the people in our immediate surroundings. Don Bosco community in the South is providing shelter to 200
families who have completely lost their homes. Along the Western coast particularly in Negombo the Don Bosco Community is sheltering
350 families who are Catholic fisherman. There is another Don Bosco community close to Colombo offering assistance to another 300
families by providing food and health care. These days the Salesians are offering food, clothing and health care to all these people. There
are many other Centres in the area but the people in the Salesian Centres are very well looked after.
What we are planning now is to give long term assistance, that is, providing houses for those who have lost their homes and educating
the children orphaned by this natural disaster. These days everyone is offering everything to the victims. However, after some time when
the emotions run low, there won’t be any help.
We know lots of people are offering immediate needs with food and clothing. But we need to plan something on a long-term basis, such
as building houses and looking after orphaned children. The national Child Protection Authority has asked us to take the children who
are orphaned.
We Salesians are working toward shelter for at least 12% of these children who are orphaned by the Tsunami in the Western and Southern
Region and also 10% from the Tamil Speaking area of North and East. We are also working towards building at least 350 houses for
the homeless and resettling them in life.
In Negombo we have already begun making soil blocks to make 350,000 bricks, to build houses in our immediate surrounding. Our main
problem is looking for land, we cannot put them back on the beach. The land close to sea is very costly. In other places where people
are affected, they more or less obtain food and clothing.
The other major problem we are facing in Sri Lanka is clearing the debris and transporting water. Clear water is available in the country, the
problem is the transportation. We are thinking of acquiring necessary equipment to supply water and to build and to resettle people.
In Thailand, the Salesian Provincial Fr Dheparat said “For us, the saddest thing is the orphaned children.” The new bishop of the worst
affected area is also a Salesian. Bishop Prathan told his people: “Although many have been injured and possessions lost, the Lord is
still with us, and doing things for us. There are many organisations helping regardless of nationality, or religion. Our Diocese is working
with them in a network. We are currently providing communications and information to Catholics elsewhere who wish to help, and we
are bringing actual help at two levels: diocesan representatives are bringing basic materials, foods, medicines, to those most in need of
them. At another level we are setting up programmes focussed on the rebuilding of schools, provision of work tools; for those who up
until now have not received any of this assistance.
Because we are an international order, the Salesians are able to coordinate donations and volunteers from countries all around the world
and safely send donations to where they are most needed. Even more importantly, we already have Salesian priests, brothers, sisters
and lay helpers in most of the affected areas. These people are therefore not strangers, but fellow country women and men who know
the language, customs and needs of their people and can immediately respond heart to heart. In the immediate aftermath of the tsunami,
93 Salesian communities on the spot in major areas of destruction have been able to open their doors and province personnel for the
immediate and first stage of urgent help. Thankfully no Salesians were killed and no Salesian structures were severely damaged.
All our funds and efforts are therefore now being coordinated through Fr Colombo SDB and the Italian based Salesian International
Volunteer Agency for Development (VIS). Australia’s Mission and Development office is working in conjunction with many other Salesian
NGOs around the world to support VIS in this second stage of aid operations and the Salesian relief effort is now firmly aimed at
rehabilitation and development.
Written by
Fr Peter Carroll SDB
Salesian Mission
Why Choose Orgran Pasta?
AVOIDING THE VICIOUS CIRCLE OF OVERCOMING
ONE PROBLEM TO CREATE ANOTHER
Are you really aware of what ingredients are in your
gluten free foods?
Is the gluten free pasta that you are consuming made of
wholesome ingredients, or does it consist of:✦
✦
✦
refined nutritionally inadequate starches
emulsifier 42 (commonly animal derived)
artificial colours, flavours or additives and other cereal
fractions?
If so, there may be a nutritional imbalance.
✴ Is it produced in a wheat contaminated environment?
✴ Is your product value for money?
✴
Is it produced in Australia?
ORGRAN is the most accepted and cost competitive
gluten free brand, driven by quality and natural
composition.
There have been many gluten free foods introduced to
coeliacs around the world in recent times such as pasta
and mixes predominantly produced from refined cereal
fractions and starches, creating a substandard nutrition
profile lacking in dietary fibre.
This is perhaps acceptable if one was to utilise these
foods infrequently, however many people avoiding wheat
need to rely on these substitutes as a staple.
The problem many people face is that whilst catering for
one dietary problem, food that is predominantly starch
based may actually create other problems such as
constipation, acidity and decreased nutrition intake. The
make up of our food may also be contrary to our biological
and nutritional requirements of wholesome food. Most
foods can be made commercially appealing and pasta
can also be made firmer using starches but one must
also consider that food should be food and not a filler.
WHY ORGRAN?
The ORGRAN range of alternative grain pasta consists of one of
the most comprehensive range available offering taste, versatility,
nutrition, and variety unsurpassed by any other.
The products are produced encompassing traditional methods
to retain the natural flavours and ensure the products offer the
highest biological benefits to meet the demands of consumers of
natural foods and for those on specialized diets.
ORGRAN has been serving Australia for over 20 years and the
health benefits of ORGRAN pasta are plentiful; so is the choice…
VARIETIES INCLUDE:
RICE & CORN (RisoMais) – produced from a blend
of rice and corn. Our consumer demand has shown
that this is the best product, even in Italy! It is the
pasta for everyone and suitable for the meticulous
pasta connoisseur. In comparison to wheat pasta
this product is by far much easier to digest, more
versatile, suitable for traditional Mediterranean recipes or oriental
stir-fry. It provides a good nutritional composition from natural
grains and tastes just like the real thing! This popular pasta has
also been produced into animal shapes for children and includes
vegetables, which not only makes it more attractive but also
provides a perfect way to encourage better eating for children.
RICE PASTA - produced from brown rice and is ideal
for stir fry and salads This product is an excellent
source of energy and excellent for high performance
athletes. It is easily digestible and assists in the
assimilation of other foods. Almost free of cellulose,
ORGRAN rice pasta leaves very little residue in the
intestines. For diabetics, it is an excellent source of carbohydrates
due to the fact that only a small amount of insulin is needed to
assimilate its starches. Independent studies around the world
have shown that rice has been proven effective in lowering
plasma cholesterol and improves the heart risk ratio by positively
modifying the blood fat profile.
CORN PASTA - produced from yellow sun drenched
maize meal and is superb for salads and main meals.
Maize is rich in complex carbohydrates, important
dietary fibre and low in fat. It is a crop that has been
in existence for many thousands of years and has
been a staple food for civilizations. Today it is still
used as a staple food for many around the world and
is a primary source of nutrition.
The ORGRAN concept offers an enormous range of gluten
free foods that are diverse, nutritious, delicious and practical.
They provide a “closer to nature” beneficial difference that sets
them apart in both nutritional composition and quality. In Italy,
the Italians being the connoisseurs of pasta, prefer the taste,
consistency and the wholesome composition of the ORGRAN
pasta and product range.
RICE & MILLET PASTA - popular variety with the
nutrition of millet which is an alkaline grain containing
most beneficial source of laetrile, scientifically
recognized as an anti cancer substance naturally
occurring in millet. Container loads are sent to the
UK every month!
ORGRAN is a trusted brand in gluten free foods providing a
holistic approach to better health and nutrition. The products are
endorsed and recommended by health officials, nutritionists and
dieticians.
Many dietary specialists recommend this combination, as it is a
more suitable base for those with food sensitivities. Millet is often
a recommended grain for children who experience digestive or
stomach complaints.
The manufacturing facility is one of the few plants in the world
specifically designed with isolated production lines and producing
in a totally wheat free environment to avoid any possibility of cross
contamination.
BUCKWHEAT PASTA – A nutty and distinct
flavour that has been in our range for over
seventeen years. Buckwheat is not really a grain
but is part of the rhubarb family of plants. This
product is ideal with a mushroom sauce.
It is
a natural source of bioflavinoids and rutin which
assists with the circulatory system and offers one of the best
known sources of biological protein in the plant kingdom.
Analytical results show that Orgran pasta has nil detectable
gluten, the lowest of any other gluten free pasta.
The ORGRAN team is committed to producing gluten free
food that represents quality and value for money. It is easier for
consumers to shop and identify with the brand rather than scan
the ingredient labels of other products and try to decipher the
ingredients. The ORGRAN name assures that the products are
gluten free but also nutritionally sound. All Orgran products are
wheat free, gluten free, dairy free, yeast free and 100% natural.
Choosing the best food is easy.
* Variants to these base varieties also include vegetables, herbs and
spice ingredients to enhance presentation and nutritional benefits.
Coeliac Society of New Zealand
In this issue, we would like to introduce you to the Coeliac Society
of New Zealand (Inc), which was established in 1973.
The Society is committed to promoting the welfare of children
and adults who have been diagnosed with Coeliac Disease and
Dermatitis Herpetiformis. They are also dedicated to providing
ongoing support and assistance to new members. As part of
their commitment, they provide a manual to their members that
contains invaluable information on Coeliac Disease, the gluten-free
diet, where to purchase gluten-free goods, recipes and any other
helpful advice to make the transition to a gluten free way of life as
hassle free as possible.
The Society works closely with health professionals and health
organisations on matters crucial to the well being of all members.
They are also focused towards increasing the community’s
awareness and understanding of Coeliac Disease. Additionally,
they are involved in the promotion, supply and quality of gluten-free
foods available through the food chain.
The Society has outlined some helpful information to take into
account for anyone who is planning to travel to New Zealand. NZ
Customs will allow you to bring in consumables such as pasta,
bread and snacks as long as they are wrapped well and are not
buttered. However, please declare these food items; as Customs
Officials are likely to ask to inspect your belongings.
Since the foot and mouth crisis in Britain, New Zealand has taken
extreme measures to protect its borders, so be prepared to be
thoroughly checked. As you walk up to Customs, you may observe
sniffer dogs on duty – these rather clever dogs are part of the food
checking system.
Please be aware, that you are not allowed to bring in fruit,
vegetables, dairy or meat products under any circumstances.
You may be subjected to extremely severe fines if you are found in
possession of these food items and you have not declared them.
Enclosed is a list of the common gluten-free foods available in NZ.
Please be advised that there is a wide variation in the availability.
We suggest you ensure that you have some advance supplies.
We also remind you that WHEN IN DOUBT, PLEASE READ THE
LABELS.
BREAKFAST CEREALS
There is a wide array of gluten-free breakfast cereals, including
wheat and gluten-free muesli, rice porridge and soy or rice flakes.
GLUTEN-FREE BREAD
Availability varies, but it is improving all the time and you may have
to order in advance at times. A gluten-free fruit loaf and rice loaf are
available; these are both heavy breads.
A rice loaf is available in most supermarkets in NZ; it has a long
shelf life, does not crumble and is ideal for travel. Refrigerate bread
when possible, as NZ has a humid climate in summer, and mould
develops quickly.
A number of supermarkets and bakeries bake fresh gluten-free bread
(sometimes on certain days). You will need to ask when shopping.
PASTA
ORGRAN is the major supplier of gluten-free pasta in
NZ. They provide a huge range, which is increasingly
available in supermarkets and major health food shops. The
quality and nutritional value of their products is excellent.
BISCUITS AND SNACK BARS
Rice Cookies, rice cakes, rice crispbreads and corn thins are
available in many supermarkets. Rice crackers, a thin rice cracker,
are also very popular and readily available in supermarkets.
Unfortunately, a new brand has wheat flour in it, so you must check
the label before purchasing them.
There are also several varieties of gluten-free biscuits, cakes,
cookies and fruit bars, particularly at Woolworths/Foodtown and
New World Supermarkets
GLUTEN-FREE FLOUR
A wide variety of gluten–free flours are available in health food
shops and supermarkets. ORGRAN has a one loaf pack of bread
mix, which is ideal for holiday makers, and also provide gluten-free
plain and self-raising flours.
BIN INN is a bulk food store found all over NZ. They have a large
choice of health foods, flours, pulses and grains, nuts, dried fruit, etc.
Other gluten-free products to look out for are:
Canned baked beans
Lite baked beans
Self Saucing puddings
Soup in a Cup with noodles
Soy Sauce - Look for tamari as a substitute to soy sauce, then read
the label, as some are wheat based.
Sausages - A variety are available –Sensational Sausages has a
gluten free sausage
Huttons - BBQ Chicken Sizzlers and gluten free frankfurters called
“Hot Diggity Dogs” Ask a local butcher or read labels in the packed
meat section at the supermarket as many European style sausages
and salamis are gluten-free.
STOCKING UP
As the majority of travellers to NZ arrive in Auckland, The Coeliac
Society of NZ have included the details of two food markets, so you
are able to stock up as soon as you arrive.
IE Produce
1 Barry’s Point Road
Takapuna Auckland
Tel 09 488 0211
IE Produce can be found at www.organicfresh.co.nz where you
can place an order and have it delivered to an Auckland address.
HuckleberryFarms
240 Greenlane West
Epsom, Auckland, 09 630 8857
EATING OUT
As a general rule, when visiting a restaurant in NZ, it is only
necessary for you to discuss your special requirements with the
chef to receive a gluten free meal.
If you are having trouble finding food, you may wish to email the
Society and they will endeavour to assist you as best as they can.
Alternatively, you could leave a message on the Coeliac Society
24 hour Answer phone - If you do this, please ensure you provide
concise information on where you can be contacted within 3 days,
which allows ample time for someone to contact you.
POSTAL ADDRESS:
Coeliac Society of New Zealand Inc
PO Box 35 724
Browns Bay, AUCKLAND 1330
(24 Hour Answer-phone )
PH:
09 820 5157
FAX: 09 820 5187
EMAIL: [email protected]
Here is a great menu plan compiled by Jane Daley (Salus Complementary Medicine Specialists)
A great dietary balance with tantalizing recipes!
Breakfast
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Rice Porridge
Muesli
G.F. Toast
Smoothie
Muesli
Apple and
Tomato and
Add small
Top with fresh
with poached
Combine
Same as
Cinnamon
Mushroom
handfuls of
fruit, yoghurt
eggs and
banana,
Tuesday
Pancakes
Omelette
almonds -
and milk / soy
grilled tomato
strawberries,
and add any
with honey
with G.F. Toast
grated apple.
milk
sunflower
combination
and lemon or
Add fresh
seeds, yoghurt,
of fresh,
maple syrup
blueberries
honey and
seasonal fruit
and fruit salad
and
milk/soy milk
strawberries
and blend
on top with
yoghurt
Morning
Tea
Fruit Bar
Apple and
Small handful
2 x Cinnamon
Cup of Soup
Lemon and
Yoghurt and
fruit salad
1 kiwi fruit
a punnet of
of almonds,
and Sultana
and a slice of
Poppyseed
and a small
strawberries
walnuts and
Cookies
G.F. Bread
Muffin
handfull of
sunflower
and an apple
grapes
seeds and
banana
Lunch
Crispbread
Warm chicken
Falafel
Crispbread
Nicoise salad
Omelette
BBQ Prawns
avocado,
salad with
hummus and
pesto, fresh
(see recipe)
with Tomato,
with a roast
tomato, rocket, chilli, mint and
Afternoon
Tea
Dinner
etc. with
lime
cheese
(see recipe)
Fruit, nuts and
Fruit and
yoghurt
seeds
tabouli
tomato and
Onion and
vegetable
(see recipe)
goat’s cheese
Mushrooms
salad
(see recipe)
Fruit
Fresh
Smoothie
Fruit
vegetable
Hummus and
veggie sticks
juice
Baked
Seared
Vegetarian
Flathead fillets
Pizza topped
Stir fry lean
Orgran Pasta
chicken and
Salmon steaks
Lasagne
and your
with tomato,
beef strips with
with lean
vegetables
with a Greek
(refer to recipe)
favourite salad
garlic, roast
snow peas,
bolognaise
with Orgran
side salad
vegetables
vegetables,
broccolini,
sauce and
salad
Vegetable
basil and
mushrooms,
Gravy Mix
mozzarella
shallots, garlic,
ginger and soy
sauce
Salad Nicoise with Fresh Tuna serves 4
Ingredients
Method
350g piece fresh tuna
1 litre (4 cups) extra virgin olive oil, approx
600g medium kipfler potatoes (or new
potatoes or chats)
300g baby green beans
1 baby cos lettuce
3 small (375g) vine-ripened tomatoes
cut into wedges
½ cup (90g) baby black olives
2 eggs – hard boiled and cup into quarters
1. Pan sear tuna in a heated pan with enough oil to coat pan.
Anchovy Dressing Ingredients
Just before serving, combine tuna, potatoes,
beans, lettuce, tomatoes and olives in a large bowl
with enough of the Anchovy Dressing to coat the
ingredients lightly.
6 anchovy fillets, drained
1 tablespoon Dijon mustard
1/ cup (80ml) white wine vinegar
3
1/ cup (80ml) olive oil
3
2. Remove tuna and drain on absorbent paper. Flake tuna into large pieces.
3. Meanwhile, boil or steam the potatoes until tender; drain. Cool slightly then peel; cut
into quarters.
4. Boil or steam beans until almost tender, drain. Add to a bowl of iced water, stand until
cold; drain.
ANCHOVY DRESSING: Blend or process
anchovies, mustard, vinegar and oil until
combined.
Vegetarian Lasagne serves 8
Method
Ingredients
1. Mix carrots, oregano, and tomatoes together.
3 tins organic tomatoes
1/ cup thinly sliced carrots
2
1/ tsp. oregano
2
Handful of basil leaves
Orgran Lasagne sheets
1 large container of Ricotta cheese
1 pkg. frozen chopped spinach, thawed
and well drained
2 eggs
11/2 cup thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cup part skim milk shredded mozzarella
1/ cup grated parmesan cheese
2
2. Mix ricotta, spinach, and eggs together in a separate bowl.
3. Spread 1/2 cup spaghetti sauce in bottom of 9 x 13 inch baking dish. Layer lasagne
sheets, 1/2 remaining sauce, 1/2 Ricotta mixture, 1/2 sliced zucchini, 1/2 sliced
mushrooms, 1/2 Mozzarella, and 1/2 Parmesan.
4. Repeat layers with remaining ingredients.
5. Bake in 350 degree oven for about 45 minutes.
Hummus
Ingredients
Method
1 cup of organic cooked chickpeas
Juice of 2 lemons
3 - 4 cloves of garlic
½ cup of warm water, add until desired
consistency
1½ tablespoons of tahini
¼ cup extra virgin olive oil
Salt and pepper to taste
Combine all ingredients in food processor and blend until smooth.
Serve on Orgran Crispbread
Warm Chicken Salad, with Chilli, Mint and Lime Serves 4
Ingredients
Method
2 Chicken breasts
1 teaspoon olive oil
Mixed lettuce leaves
Handful of fresh mint leaves
Handful of fresh coriander leaves
Sea salt/fresh ground pepper
1 lime quartered
2 tablespoons of raw peanuts
1. Heat the grill; Brush the chicken with olive oil and grill until cooked
through; Let it rest for five minutes and then slice thinly.
Dressing Ingredients
2. Place peanuts on a baking tray under the grill to lightly toast in their own oil.
3. For the dressing, whisk the lime juice, fish sauce, and sesame oil, add the sliced
shallots, chilli and spring onions and toss together.
4. Tear the mint and coriander leaves and lightly toss with the chicken, lettuce, salt and
pepper.
5. At the last minute, add the dressing to the chicken and toss lightly; arrange it on
plates, scatter with peanuts and serve with lime wedges.
2 teaspoons of lime juice
2 teaspoons of fish sauce
1 tablespoon of olive oil or sesame oil
1 small red chilli
2 spring onions sliced finely
Tabouli Serves 4
Method
Ingredients
1. Add the mint, parsley and shallots and combine gently with a fork.
½ bunch of mint, finely chopped
1 bunch of Continental (flat-leafed)
parsley, stalks removed, finely chopped
1 bunch of spring onions, finely chopped
4 medium firm tomatoes, finely diced
juice of 2 lemons
6 tablespoons of olive oil
pinch of chilli powder and ground
coriander seeds
salt to taste
2. Add the tomato, salt, chilli and coriander seeds and continue to combine whilst
drizzling the lemon juice and olive oil.
3. Taste and adjust the seasoning (lemon, oil, spice and salt) accordingly.
BBQ Prawns and Roast Vegetable Salad
Ingredients
Method
1 kilo of cleaned green prawns
100g mixed lettuce leaves
1 red capsicum
100g pumpkin
100g potato
1 zucchini
3 spring onions
pine nuts
1. Cook prawns on char-grill until done.
30ml balsamic vinegar
1 teaspoon mustard
1 clove of garlic
30ml olive oil
salt and pepper
2. Cut pumpkin and potato into 1cm squares and roast in oven for 15 minutes.
3. Cut up capsicum and zucchini and grill.
Combine the dressing ingredients. Toss all the salad ingredients together and combine
with dressing, leaving a small amount. Place the sliced sirloin on top of the salad and
drizzle with the remaining dressing.
Bread in the UK
bread always tastes better toasted, so we did subject all loaves
to toasting.
Foods Matter is a UK publication targeted at people with food
sensitivities. Recently, they reviewed a variety of bread mixes in
the UK and this is what they’ve reported.
Tasters: Simon Wright, organic consultant, a coeliac trainee
chef, a designer, an inventor, a fashion guru and a social worker,
Marketing Laura, Subscription Katherine and Editor Michelle.
Anyone on a gluten/wheat free diet knows, bread is the hardest
culinary nut to crack, so a bread mix that will do the job for
you is very welcome – but not easy to create. If you then add
a requirement for it to be yeast-free, you are really asking a lot
from a manufacturer. So it is full marks to Orgran that their Pesto
Bread Mix which is not only gluten/wheat free but also dairy and
yeast-free got the highest marks. And, for the record, all the
mixes were made up and cooked exactly as per the instructions
on the packs. It is generally accepted in gluten-free bread circles
(indeed, even amongst some ‘normal’ bread eaters) that the
The Q Awards. The Q Awards are one of the most prestigious
industry awards so we were very excited that, for the first time this
year, they included a ‘special diet’ (mainly gluten free) section.
Thank you, Q Awards - and more sections next year please!
Tasting gluten free bread-mixes
WINNER - Orgran Gourmet Pesto with tomato and linseed
Highly Commended
Wheat
Gluten
Corn/
Maize
Soya
Dairy
Yeast
Cost per 250g mix
per UK pound
AUD Cost
Comparison
Y
Y
N
N
Y
Y
1.34
$3.23
Y
Y
N
Y
Y
Y
1.47
$3.54
Y
Y
Y
Y
Y
N
1.68
$4.05
Y
Y
Y
Y
Y
N
1.68
$4.05
Y
Y
N
N
N
N
3.44
$8.30
Y
Y
N
Y
N
N
3.44
$8.30
Y
Y
N
N
Y
N
1.25
$3.01
Y
Y
N
N
N
Y
1.83
$4.41
Y
Y
N
Y
Y
Y
1.99
$4.80
Y
Y
N
N
Y
N
2.89
$6.97
Y
Y
Y
Y
N
N
2.50-3.50
$6.03 - $8.44
ORGRAN
Pesto
Y
Y
N
Y
Y
Y
1.45
$3.49
Orgran
Y
Y
N
Y
Y
Y
1.45
$3.49
Stamp Collection
(O) Soda
Y
Y
N
Y
Y
Y
1.05
$2.53
Trufree
Y
Y
N
Y
Y
N
1.45
$3.59
Y
Y
Y
N
Y
Y
1.47
$3.54
FREE OF
Bioculinair (O)
Brown
Bioculinair
White
Dietary Specials
Brown
Dietary Specials
White
Glutafin
Fibre
Glutafin
White
Glutano
High-fibre
Glutano
Soda
Heron (O)
Bread & cake mix
Heron (O)
High fibre
Juvela
Fibre
White
White
Versaloaf
White
A day in the Life of a Coeliac and Diabetic
This article has been written as supplied. It has
been included to give us an insight into the
challenges of another person, coping strategies
and how we can be inspired by such a story.
Food Technology students at Trinity Catholic
College in NSW have been studying food
Susan Guinane requirements and nutrition for people with
special dietary needs. Ruby Brown has been teaching for more
than thirty years and has met many students. Few have left as
indelible an impression on Ruby as Susan Guinane.
Susan is a Year 12 student who battles with Type I diabetes and
coeliac disease. Susan has an amazing outlook on life. She is
optimistic about her future, while quietly feeling a little pessimistic
about her medical chances of longevity. Susan has an outgoing
warm personality that would attract anyone to her and the zest
she has for life.
This is a story of courage and determination by Susan Guinane,
as told to Ruby M Brown.
“One day I got to school and I have little memory of what
happened. I was told later that when I got into homeroom I just
started to shake and I was hitting my best friend. She eventually
realised that something was wrong with me when I started fitting.
A group of people tried to take me downstairs to the sick bay.
On the way I started to go into a full seizure. An ambulance
was called and I remember waking up with the ambulance
driver looking over me and me having no idea what had just
happened.
One week before this happened my sister Emily, with whom
I share a bedroom, woke up hearing me hitting the wall. She
tried to wake me up and quickly realised that something was
wrong. She went downstairs to my mother and said, ‘Susan is
making weird noises and movements’. My parents brought me
downstairs into one of the main rooms and I went into a grand
mal seizure. They called the ambulance after they administered
glucagon hypokit. The ambulance arrived and I was fitting heaps
and it was a very scary state. They gave me more glucagon and
they took me to hospital.
I was only in hospital for a short while. Unfortunately there was
not much in a regional hospital to feed a diabetic/coeliac at that
hour of the night, so I was sent home to get something to eat. I
spent the rest of the night and most of the morning vomiting up
anything I had eaten. Slowly, the effects of the glucagon wore off
and I was able to start eating again. I was fine the next day.
Earlier that month a friend and I decided to do the rebellious
teenage thing and get our belly buttons pierced without our
parents knowing. At this stage I still hadn’t told anyone about
my new piece of jewellery. It wasn’t until after my second trip
to hospital that my mum found out that I had a piercing and we
realised that the infection caused by this is what had made me
so sick.
Life went on until the next Monday when I collapsed in class and
things went so wrong. The infection was still in my body. My
body was using up a lot of energy trying to fight the infection. The
infection of course did not go away without treatment and so my
body was unable to cope.
After the Monday when I collapsed at school, I was taken
to hospital again. This time the reason for the infection was
revealed and after I came home, I weighed up teenage rebellion
against my health and I took out the belly button jewellery. That
was an experience I would not like to happen again.
In 2001 I had just begun year 8. I was enjoying school very much.
Early in the year a lot of people noticed I had lost a lot of weight.
I noticed I was drinking copious amounts of water. I was always
at the toilet. One of my fellow school students also noticed I had
lost a lot of weight. She told me if I drank a bit less I wouldn’t
need to go to the toilet as much. What she said puzzled me a
bit, because it was the first time I had noticed that something was
wrong with me. I was really really tired.
The weekend of my 13th birthday I had a lot of friends over and
I remember just wishing that they would hurry up and leave. I
took the next Monday off school because I felt very very sick.
I noticed every time I walked upstairs to my bedroom I was
completely out of breath. That night I started breathing like a
panting lion and I got dizzy spells and my family was starting to
get a bit worried about me. That Monday night I felt really sick
and I remember standing at the top of the stairs vomiting down
them. My stomach was clenching so tightly to get anything out
of it that I was doubled over. I was incredibly disoriented and
I remember my mother taking my nightie off, washing me and
when she realised how incredibly thin I had gotten, she took me
straight to hospital.
I remember turning up at the hospital and expecting to wait for a
long time in emergency, however after the triage nurse took one
look at me she got me a bed in emergency straight away. I don’t
remember much of that night; I don’t even remember being told
I was diabetic. But I do remember being advised by the doctors
that if my body didn’t start to recover soon I would be flown in a
helicopter to Westmead Hospital. Thankfully I started to recover
but I missed out on the helicopter ride to Westmead Hospital,
which would have been fun!
Instead I was driven to the Canberra Hospital in an ambulance
without my parents, which I found quite hard. I learned however,
that one of the key factors in being a great ‘ambo’ or a nurse
is to have a great sense of humour. They made me feel so
comfortable and we laughed the whole way. They understood
that it was hard for me as I was there without my parents. Over
the next week, I learned all there was to know about my diet,
insulin and how to keep myself alive.
I was assigned to an endocrinologist, a diabetes educator and
a dietitian and a counsellor. All these people then made up my
diabetes team. After a week of seeing them all I was learning
about different types of insulin, about the food I had to eat and
about what things would affect my blood glucose level. Then I
went home, but that is not the end of the story.
Every morning when I woke up at 6.30am with blurry eyes, I had
to work out the correct dose for the day by testing my blood
glucose level (BTL) and try to figure out what my day might hold.
Factors such as stress, emotion and exercise to name a few
can affect the day ahead of me and govern my insulin needs.
It is crucial that I try to get the dosage right and pay attention
because my life is in my hands every time I give myself insulin.
After all of this, I then go off to school. I should test my blood
sugar levels about six times a day. Sometimes I am so busy I
only test it once. Whether I am hungry or not I have to make sure I
eat the right amount of carbohydrate for recess and lunch. When
I go home I have another dose of insulin. The amount I have
depends on my blood glucose level. I have my evening meal and
then my evening is taken up with study (so I tell my parents!). My
last injection is about 9.30pm. I have only forgotten once and I
remembered pretty quickly, as I felt pretty rotten.
Throughout the day if any of my meals are late or if I do more
exercise than I had planned for, then I am likely to have a
hypoglycemic attack like I did the day I was writing this story with
Mrs. Brown. I feel my hands starting to tremble, my vision starts
to go blurry and my head starts to spin. It is then that I know that
I need to have a quick dose of sugar. This may be in the form of
creaming soda or gluten free lollies, which I carry with me all the
time. I test my blood again and when it reaches a suitable level I
have more carbohydrate in the form of rice cakes or milk.
Approximately two years after I was diagnosed a diabetic, I had
my annual complications check with a huge team of people.
They picked up the antibodies in a blood test that indicated I
was a coeliac. I remember one day walking in with my sister
and Mum was really upset and she told me during the day that
I had tested positive for the antibodies for coeliac disease. My
family is so positive and supportive that I wasn’t even upset by
this news. I just thought, “Oh that is another thing”. A couple
of months later I had the biopsy that confirmed I had coeliac
disease. I now have to be doubly aware of my dietary needs and
follow a gluten free diet for life.
I am a teenage girl but I will never go on a fad diet. I will think
twice before getting another piercing. When I go to a restaurant
I turn up with my own soy sauce and flour, charming to arrive on
a date with my own supplies. When I turn up to stay the night at
a friend’s house I bring all my own gluten free food with extra in
case I have a hypoglycemic attack. Unless the parents know me
they are a little shocked about a teenager turning up with enough
food to feed an army.
Luckily I have the most amazing and supportive friends in the
world. I had a lot of close friends and a boyfriend at the time
who never thought any differently of me and were so willing to
learn what they needed to, in order to help me. They are always
incredibly concerned of my actions and what I am doing and
they can usually tell my blood sugar level by just looking at me.
Once every 3 years I attend a complications clinic. My eyes are
tested to check for diabetic retinopathy and my feet are tested for
neuropathy, but hey I have learned a whole new vocab! I choose
to control my diabetes very tightly with a fairly low average blood
sugar level. Other teenagers often choose to control diabetes by
running high and not paying too much attention to their health.
While this leaves them free to do a lot of things I don’t do, it leaves
them open to a lot more complications later in life. When I was
first diagnosed I was told that if I kept my blood sugar perfect I
would be fine and I would have no complications. By talking to
other diabetics I learned that the rate of complications is still very
high. This is probably what worries me the most. While my non
diabetic friends’ eyes will start to deteriorate when they may be
in their late forties, there is a chance mine will go at 25. But even
though the risk of complications is high I try my hardest to keep
my control very tight because I still want legs when I am thirty.
It is this sort of thing that can easily get a teenage girl down, but
I am incredibly lucky in that I have the most amazing family and
friends and my teachers are mostly understanding. A lot of my
teachers had to be educated to know what my needs were.
Susan is an inspiration to all and proves that no matter what
path has been chosen for us we can make the most of our
opportunities. “I have my faith, my family and my friends, what
more could I need?” she says.
Ruby Brown’s Food Technology students at Trinity Catholic College, N.S.W.
Easter Recipes - Ruby Brown
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Greek Easter Buns
Easter buns are a favourite at Easter
time. They can be easily made so long
as the conditions are right.
Preparation time 45 minutes (includes
proving time)
Cooking time 15 minutes
Makes approximately 15 buns
Ingredients
125g (4oz) butter or salt-reduced
monounsaturated margarine
500ml (1 pint) milk
50g (21/2oz) compressed yeast, finely
crumbled or 2 x 7g (1/2oz) sachets of
dehydrated yeast
1/ cup sugar
3
1/ cup sultanas
2
1 kilogram (2 pounds) OrgranTM Gluten
free plain flour
1 tablespoon OrgranTM Gluten Free
Substitute
1 teaspoon salt (as desired)
Paste for Crosses Ingredients
1/ cup OrgranTM Gluten Free Plain Flour
4
1 teaspoon OrgranTM Gluten Free
Substitute
A little cold water
Gelatine Glaze Ingredients
teaspoon gelatine
cup cold water
1 tablespoon sugar
a couple of drops of lemon essence (if
desired)
1/
2
1/
4
Method
1. Preheat oven to 2000C (4000F).
2. For individual buns prepare 2 flat oven trays by spraying with cooking spray. For a
batch of buns prepare a deep 18cm (7 “) round cake tin by spraying with cooking
spray. Line base of tin with baking paper.
3. Melt butter. Add milk and warm to blood heat. Do not overheat liquid.
4. Place yeast and sugar into a basin and stir well. Gradually stir in warm liquid.
Allow to froth for a few minutes.
5. Pour yeast mixture into the bowl of a strong food mixer.
6. Add sultanas and mix well.
7. Add gluten free flour, gluten free substitute and salt. Mix well.
8. Cover basin with plastic film. Allow to prove in a warm place until mixture is twice
its original size.
9. Remove plastic film and return to food processor and beat well to thoroughly mix dough.
10. Remove dough from bowl onto a lightly floured (gluten free)
board. Lightly flour hands with gluten free flour.
Take portions approximately the size of an egg
and shape into individual buns.
11. Place buns onto prepared baking tray.
12. Put into a warm place to prove until buns
are soft and springy.
13. Pipe crosses on top of each bun.
Crosses
1. Mix flour, gluten free substitute and water to a stiff, smooth paste, taking care to not
add too much liquid.
2. Using a small piping nozzle, or paper tube, pipe a cross on the top of each bun.
3. Place into a hot oven and bake for approximately 12-15 minutes or until golden
brown and cooked.
4. Cool slightly and glaze while still warm.
Gelatine Glaze
1.
2.
3.
4.
Soak gelatine in cold water. Place into a small saucepan and bring to the boil.
Stir in sugar.
Remove from heat and stir in lemon essence if desired.
Using a glazing brush, brush tops of cooked buns.
IES
Greek Easter Bread (Tsoureki)
Preparation time 90 minutes (includes
time for bread to rise)
Ingredients
11/4 cups milk
155g (5oz) butter
90g (3oz) sugar
45g (11/2 oz) yeast
2 tablespoons warm water
1kg (2lb) OrgranTM gluten free plain flour
500g (1lb) OrgranTM gluten free bread mix
2 tablespoons OrgranTM Gluten free
Gluten Substitute
5 eggs
1 teaspoon grated lemon rind
2 tablespoons milk
Almond slivers for top of bread
Method
1. Pour milk into a large saucepan. Heat until nearly boiling. It is important not allow milk
to boil.
2. Add butter and sugar and stir well until sugar is dissolved.
3. Place yeast into a small bowl. Stir in warm water. Pour into milk.
4. Sift gluten free flour, gluten free bread mix and Gluten free Gluten Substitute. Add
half to milk. Beat to make a smooth batter.
5. Crack 4 eggs (1 egg is reserved for glazing) into a large bowl and beat well. Stir in
lemon rind. Stir into dough.
6. Continue to beat adding enough of the remaining flour to make soft dough.
7. Knead to combine ingredients in dough.
8. Place dough into a warm crockery
bowl. Cover with a warm damp cloth.
Place into a warm place and leave to
rise until it is soft and spongy.
9. Divide dough into 3 portions. Shape
into a plait. Form plaited dough into a
circle. Place onto a lightly oiled tray.
11. Place tray in a warm place and allow to
rise until soft and spongy.
12. Beat remaining egg and milk. Glaze bread.
13. Top bread with almond slivers.
14. Place into a moderate oven and bake for approx. 30 minutes or until golden brown
and cooked when tested.
Greek Easter Rings and Twists (Koulourakia)
Method
Preparation time 30 minutes
2. Prepare a large oven tray by spraying with cooking spray. Lightly sprinkle tray
with sifted gluten free flour.
3. Cream butter, sugar and vanilla.
4. Add 4 eggs one at a time, creaming well after each addition.
5. Sift gluten free flour, Gluten free Gluten Substitute and baking powder. Stir dry
ingredients and milk alternately into creamed mixture, mixing well after each
addition,
6. Turn onto a lightly floured (gluten free) board and knead well.
7. Shape dough into rings about 50mm (2”) in diameter or twists about 125mm (5”)
long.
8. Place onto prepared tray.
9. Beat remaining egg with extra sugar and 1 teaspoon water. Brush dough.
10. Place into a moderate oven and bake for approximately 20 minutes or until golden
brown.
Makes approx. 30 biscuits
Ingredients
250g (8oz) butter
11/2 cups sugar
1/ teaspoon vanilla essence
2
5 eggs
6 cups OrgranTM gluten free plain flour
2 tablespoons OrgranTM Gluten free
Gluten Substitute
4 teaspoons gluten free baking powder
1/ cup milk
2
1 teaspoon sugar (extra)
1 teaspoon water
(Happy Easter!)
Recipes - Ruby Brown
Custard Tart
This is a quick-mix recipe that is very easy
to prepare. It can be cooked in a foil tray
and easily transported. The Tart will have
a firm base representing a pastry base. It
is best made the day before it is required.
It is not suitable for freezing.
Cooking time 35 minutes (microwave 10
minutes)
Serves 6
Method
1. Preheat oven to 160°C (325F).
2. Prepare a 23cm (9”) round pie dish by spraying with cooking spray.
3. Place all the ingredients expect nutmeg into a blender. Blend until smooth. (Ingredients
can be beaten well using a hand held mixer, or beaten with a wooden spoon.)
4. Pour into prepared dish.
5. Place dish into a larger oven-proof dish. Pour in enough cold water to go about half
way up the pie dish.
6. Sprinkle top of custard tart with nutmeg.
7. Place into a moderately-slow oven and bake for approximately 35 minutes or until
custard is set in the centre when tested with the point of a sharp knife. When cooked,
carefully remove from oven. Remove tart from dish of hot water and allow to cool.
Ingredients
1 tablespoon butter or salt-reduced
monounsaturated margarine (softened)
1/ cup brown sugar
2
1 tablespoon potato flour
125g (4oz) Philadelphia cream cheese
3 eggs
2 cups milk
2
Nutmeg (to sprinkle on top)
OR
Microwave on medium-high for approximately 10
minutes or until custard is set in the centre when tested
with the point of a sharp knife. When tart is cooked,
carefully remove from dish of hot water and allow to
cool. Refrigerate before serving.
Serve with whipped cream, ice-cream or custard as
desired.
Pikelets
Method
1. Separate eggs.
2. Place egg whites into a large dry, clean mixing bowl. Beat whites until they hold
stiff peaks.
3. Gradually add caster sugar to egg whites, beating well after each addition.
4. Place egg yolks into a small bowl and beat well.
5. Stir egg yolks into egg white mixture, taking care not to over beat or air will be
removed from the egg white mixture.
6. Pour milk into a jug.
7. Place butter into a small saucepan and melt over a gentle heat.
OR
Place butter into a small microwave-safe bowl. Cover and microwave on high for
40 seconds or until butter is melted.
8. Pour melted butter into milk in jug. Stir in
bicarbonate of soda and vanilla.
9. Sift gluten free flour into a medium-sized
mixing bowl.
10. Add gluten free flour and liquid alternately
to the egg mixture, mixing well after each
addition.
11. Heat an electric frypan to 170°C (340°F).
(Point No 7 on a dial of 1-10.)
12. Spray pan with cooking spray.
13. Place tablespoons of mixture into pan.
14. Cook until bubbles appear on the surface.
Turn and cook on reverse side until golden brown.
15. Place plastic warp over a fine wire rack. When cooked, remove pikelets from
frypan and place onto rack. Cover with plastic wrap to prevent drying out.
A friend asked me to make up a gluten
free pikelet recipe. This recipe has been
a family favourite in our home for many
years.
Makes approximately 24-30 pikelets,
depending on the individual size.
Ingredients
2 eggs
1/ cup castor sugar
2
1/ cup reduced-fat milk
2
2 tablespoons butter or salt-reduced
1/ teaspoon bicarbonate of soda
4
2
1 1/4 cups OrgranTM gluten free selfraising flour
Foccacia
The best results for focaccia are
achieved by making up the dough and
proving it in an electric bread maker. I
find Orgran gluten free plain flour works
best for focaccia.
Focaccia is excellent cut into small
pieces and dipped in olive oil and/or
balsamic vinegar.
Preparation time 40 minutes (this allows
for mixing and proving.)
Serves 6-8
Method
1.
2.
3.
4.
5.
6.
Prepare a large round pizza tray by spraying with olive oil spray.
Pour water and olive oil into the bowl of an electric bread maker.
Add the remaining ingredients.
Mix dough on the dough setting.
Press dough into prepared tray.
Cover loosely with plastic wrap. Place tray in a warm place to allow dough to rise.
Dough should be soft and springy to touch. The temperature needs to be warm but
not HOT for the dough to rise.
7. Place into a moderately hot oven 200°C (400°F). Bake for approximately 20 minutes or until
crusty and golden brown and cooked when tested. Test to see if the dough is cooked by
inserting a fine wooden skewer in the centre. If it comes out clean, the focaccia is cooked.
8. When cooked remove from oven and allow to cool for 5 minutes before serving.
Method Variations
Ingredients
250ml (8fl oz) warm water
2 tablespoons olive oil
1 teaspoon salt (as desired)
2 teaspoons sugar
3 cups Orgran gluten free flour
2 teaspoons dry yeast
1/ teaspoon dried oregano
2
1/ teaspoon dried basil
4
1/ teaspoon dried rosemary
4
Dressed Focaccia (Prepare as for plain focaccia to point 5)
1. Cover loosely with plastic wrap. Place tray in a warm place to allow dough to rise. Dough
should be soft and springy to touch. The temperature needs to be warm but not HOT for
the dough to rise.
2. Brush top of dough after it has risen with 1-2 tablespoons olive oil. Top with a
choice of sundried tomatoes, finely chopped olive, feta, grated cheddar cheese,
parmesan cheese, semi-dried capsicum, finely chopped onion, finely chopped
ham or bacon, finely chopped capers, finely chopped anchovies or sardines.
3. Place into a moderately hot oven 200°C (400°F). Bake for approximately 20 minutes
or until crusty and golden brown and cooked when tested. Test to see if the dough
is cooked by inserting a fine wooden skewer in the centre. If it comes out clean, the
focaccia is cooked.
Filled Focaccia (Prepare as for plain focaccia to point 4)
1. Press half the dough into the tray. Brush dough with olive oil. Spread fillings of your choice
can be spread over the dough. Roll remainder of the dough and place over the fillings.
2. Cover loosely with plastic warp. Place tray in a warm place to allow dough to rise. Dough
should be soft and springy to touch. The temperature needs to be warm but not HOT for
the dough to rise.
3. Place into a moderately hot oven 200°C (400°F). Bake for approximately 20 minutes or until
crusty and golden brown and cooked when tested. Test to see if the dough is cooked by
inserting a fine wooden skewer in the centre. If it comes out clean, the focaccia is cooked.
Honey/Cinamon Biscuits
Method
1. Preheat oven to 160°C (325°F).
2. Prepare 2 flat oven trays by spraying with cooking spray.
3. Cream butter, sugar, honey and vanilla.
4. Gradually add egg to creamed mixture, beating well after each addition.
5. Sift gluten free flour, potato flour, rice flour and baking powder into creamed mixture
and mix well. Mixture should be a firm consistency.
6. Lightly dust hands with gluten free flour and roll portions of mixture into balls
approximately the size of a walnut and place onto prepared trays. Use a fork dipped
in gluten free flour to press flat.
7. Place into a moderately-slow oven and bake for
approximately 15 minutes or until golden brown.
8. When cooked, remove from oven and leave on trays
for 2 minutes. Loosen biscuits and leave on trays to cool.
9. When completely cold, store in an airtight container.
Makes approximately 20 biscuits
Ingredients
125g (4oz) caster sugar
2 tablespoons honey
2
1 egg, lightly beaten
2 cups OrgranTM gluten free plain flour
1/ cup potato flour
2
1/ cup white rice flour
2
1 teaspoon baking powder
Greek Salad
Method
Ingredients
Combine feta, tomato, onion, cucumber and olives in a large salad bowl.
Just before serving arrange on a bed of lettuce and pour dressing over salad.
250g (8oz) feta with chilli, cut into cubes
10 large cherry tomatoes, cut in half
1 large red Spanish onion, peeled and sliced
1 continental cucumber, cut into 0.5cm
(1/2”) cubes
1 cup sliced mixed olives
Curly leaf lettuce, for serving
Dressing Method
Combine all the ingredients in an
electric blender or mix together by
hand.
Serves 6
125ml (4 fl. oz) olive oil
60ml (2 fl. oz) herb or white vinegar
1 clove garlic, peeled and crushed
1 teaspoon caster sugar
1 teaspoon finely chopped fresh oregano
Spinach and Fetta Muffins
Method
2. Prepare 2 muffin tins by spraying with cooking spray. Line tins with baking paper circles.
3. Place gluten free flour, spinach, fetta, tomato, dill and parmesan into a large mixing
bowl. Mix well.
4. Melt margarine and place into a medium sized mixing bowl.
5. Stir in egg and yoghurt and mix well.
6. Pour liquid into dry ingredients and mix well.
7. Place tablespoons of mixture into prepared
muffin trays.
8. Place into a hot oven and bake for
approximately 12 minutes or until golden
brown and cooked when tested.
9. When cooked, remove from oven and leave
in trays for 5 minutes before placing
muffins onto a fine wire rack to cool.
Makes approx. 20 muffins
Ingredients
2 1/2 cups OrgranTM gluten free SR flour
250g (8oz) cooked spinach, shredded
150g (5oz) low-fat fetta (with herbs)
1/ cup chopped dried tomato
2
2 tablespoons finely chopped fresh dill
2 tablespoons parmesan cheese
90g (3oz) butter or monounsaturated
salt-reduced margarine
11/3 cups natural low-fat yoghurt
Jill’s Date Loaf
Method
2. Prepare a 22cm x 10cm (8 1/2” x 4”) loaf tin by spraying with cooking spray. Line
base of tin with baking paper.
3. Place dates, sultanas, walnuts, butter and sugar into a large mixing bowl.
4. Add boiling water and mix until butter is melted. Allow to cool. Stir in egg and
vanilla.
5. Sift flour, bicarbonate of soda and spices into fruit mixture and mix well.
6. Spoon mixture into prepared tin.
7. Place into a moderate oven and cook for 10 minutes. Reduce heat to 150°C
(300°F). Bake for approximately 35 minutes or until cooked when tested.
8. When cooked, remove from oven and allow to cool in tin.
Ingredients
1 cup boiling water
1 cup chopped dates
1/ cup sultanas
2
1/ cup chopped walnuts
3
3/ cup brown sugar
4
2
2 cups Orgran gluten free SR flour
1 teaspoon bicarbonate soda
1 teaspoon cinnamon
1/ teaspoon nutmeg
2
1/ teaspoon ginger
4
Sweet Potato and Coconut Soup
Sweet potato was chosen for this recipe
as it has a lower GI than some other
vegetables. This suited our Type I
diabetic student.
Serves 6 - 8
Ingredients
750g (11/2 lb) yellow/orange sweet potato
1 large onion
1 stick celery, finely chopped
3 cups chicken stock
freshly ground black pepper, as desired
1 tablespoon curry powder
60g (2oz) OrgranTM gluten free plain flour
100ml (1/2 pt) low-fat milk
2 tablespoons freshly chopped parsley
1 tablespoon lemon juice
1/ cup coconut milk
4
Method
1. Peel and chop sweet potato and onion. Place into a large saucepan with onion,
30g butter, celery, chicken stock and pepper. Cook until all ingredients are soft.
2. Rub through a sieve or blend in an electric blender.
3. Stir in pepper and curry.
4. Melt 60g butter in a small saucepan. Remove saucepan from heat and stir in
gluten free flour. Return saucepan to heat and cook for one minute, stirring
continuously.
5. Remove saucepan from heat, gradually add milk, stirring well after each addition.
6. Return to heat, bring to the boil and boil for 1 minute, stirring continuously.
OR
7. Place 60g butter in a small microwave safe bowl. Microwave for 30 seconds
or until butter is melted. Stir in the gluten free flour. Microwave on high for 30
seconds. Gradually add milk, stirring well after
each addition. Microwave on high for 1 minute
and stir. Continue to microwave on high for
30-second intervals until sauce boils and
thickens.
8. Combine the sweet potato puree and the
sauce.
9. Stir in parsley, lemon juice and coconut milk.
10. Heat until just below boiling point.
Vegetarian Lasagne
Method
(1/2”)
1. Slice eggplant into 1cm
slices. Place slices into a large flat dish. Lightly salt.
Allow to stand for 1 hour.
3. Prepare a 23cm (9”) square baking dish by spraying with cooking spray.
4. Remove stalks from spinach leaves and discard stalks. Finely chop spinach leaves
and place into a steamer. Steam until just changing colour. Blend leaves in an
electric blender until smooth.
5. Melt butter or margarine in a small saucepan. Stir in rice flour. Cook for 1 minute
stirring constantly. Remove from heat and gradually stir in milk. Return to heat and
cook stirring constantly until sauce boils and thickens.
OR
6. Place butter or margarine into a small microwave safe bowl. Cover and microwave
on high for 1 minute or until melted. Stir in rice flour. Cook for 30 seconds and stir.
7. Gradually stir in milk. Microwave on high 1 minute and stir. Continue to microwave
on high, stirring at 1 minute intervals until sauce boils and thickens. Stir sauce into
spinach puree. Stir in ricotta.
8. Strain eggplant. Spray a frying pan with cooking
spray. Cook eggplant slices on both sides until
just soft. Prepare lasagne according to
directions on packet.
9. Line base of prepared dish with lasagne.
Arrange layers of eggplant, spinach sauce and
lasagne. Top with grated cheese and parmesan.
10. Place into a moderate oven and bake for
approximately 25 minutes or until golden
brown on top and cooked.
11. When cooked remove from oven and serve hot
or cold as desired.
This is a variation for those who wish to
follow a meat alternative diet.
Preparation time 20 minutes + 1
hour standing time for preparation of
eggplant
Serves 4 with salad
Ingredients
1 large eggplant
salt, to sprinkle over eggplant
1 small bunch spinach
1 tablespoon butter or monounsaturated
salt-reduced margarine
1 tablespoon rice flour
1 cup skim milk
500g (1lb) smooth ricotta
200g (7oz) gluten free OrgranTM Rice
and Corn gluten free Lasagne mini
sheets
1 cup grated cheese
2 tablespoons finely grated parmesan
cheese
Raspberry and Apple Pie
This mixture can be made into one large
pie or small individual pies as desired.
Serves 6-8
Ingredients
4 large cooking apples
3 tablespoons sugar
300g (10oz) frozen raspberries
Pastry to make up Pies
Ingredients
1/ cup caster sugar
2
2
90g (3oz) white rice flour
90g (3oz) brown rice flour
90g (3oz) Orgran gluten free plain flour
1/ teaspoon gluten free baking powder
2
30g (1oz) gluten free cornflour
30g (1oz) gluten free custard powder
Pure icing sugar, to sprinkle on top of
cooked pies
Method
Peel, core and slice apples.
Place into a large saucepan and just cover with
cold water.
Bring to the boil and simmer until apple is soft.
Stir in sugar.
Add raspberries and allow to cool.
Pastry Method
2. Individual foil trays are best for making
these tarts.
3. Cream butter, sugar and vanilla.
4. Gradually add egg to creamed mixture, beating well after each addition.
5. Sift rice flours, gluten free flour, baking powder, cornflour and custard powder into
creamed mixture and mix well. Dough should be a firm consistency.
6. Turn pastry out onto a lightly floured (gluten free) board and knead lightly. Divide
pastry in half. Roll half the pastry to approximately 0.5cm (1/4”) thickness.
7. Using a 7cm (21/2”) fluted cutter dipped in gluten free flour cut out rounds of
pastry.
8. Carefully lift into individual foil trays.
9. Gently press pastry into each foil tray.
10. Place pie shells onto a flat oven tray.
11. Place 1-tablespoon raspberry and apple into each pie shell.
12. Roll out remaining pastry to approximately 0.5cm (1/4”) thickness. Using a 3cm
(11/4”) fluted cutter, cut out small rounds of pastry. Place a top onto each pie.
13. Place into a moderately hot oven and bake for 5 minutes. Reduce heat to 180°C
(350°F) and bake for a further 8 minutes or until pastry is lightly golden brown.
14. When cooked, remove from oven and leave in foil trays to cool. Store in a covered
container in the refrigerator.
15. Just before serving, lightly dust with pure icing sugar.
Almond Custard
Method
1. Place cornflour into a small bowl. Blend with a little of the milk. Stir in remainder of
milk.
2. Add egg and cream and whisk well.
3. Pour into a small saucepan. Stir constantly over a low heat until custard thickens.
Cooking time 7 minutes (microwave 5
minutes)
DO NOT BOIL, or custard may curdle.
OR
4. Pour into a small microwave-safe bowl. Microwave on medium
for 1 minute and stir. Continue to microwave on medium-low, stirring at 1 minute
intervals until custard thickens. DO NOT BOIL, or custard may curdle.
5. Stir in almonds, sugar and vanilla.
Serve hot or cold as desired.
Serves 4--6
Ingredients
2 tablespoons gluten free cornflour
600mls (1pt) low-fat milk
2 tablespoons lite cream
100g (31/2 oz) ground almonds
3 tablespoons sugar
2
ARE YOU SUFFERING FROM:
•
•
•
•
•
•
Tiredness? • Constipation?
Headaches? • Bloating?
Heart Burn? • Diarrhoea?
Flatulance? • Nausea?
Rashes? • Abdominal pain?
Irritable Bowel Syndrome?
• Coeliac Disease has been shown to
affect around 1 in 100 people.
• A balanced gluten free diet is the only
treatment for Coeliac Disease and is
recommended by doctors and dietitians.
• Irritable Bowel Syndrome has been
estimated to affect 1 in 10 people.
• Wheat free diets have been shown to be
beneficial in patients with IBS.
A change in diet can change your life
THE HEALTHY NO WHEAT DIET CHART
ALL ORGRAN PRODUCTS ARE :
WHEAT FREE
GLUTEN FREE
EGG FREE
DAIRY FREE
CASEIN FREE
YEAST FREE
VEGAN SUITABLE
EASY TO DIGEST
GREAT ENERGY SOURCE
AT FR
HE
EE
GL
U
EE
W
“
TEN FR
Orgran products are exclusively gluten free
and wheat free. They are a great source of
nutrition for people with special dietary needs,
including those with Coeliac disease and other
food intolerances, and they taste great too!
This is an adaptation from the National Health and Medical Research Council,
adapted from the Australian Guide for Healthy Eating.
Sue Shepherd Nutritionist
Orgran: Exclusive producers of nutritious gluten free foods
proudly supporting coeliacs of the world.
The Orgran Range is available at all leading health food stores
and supermarkets.
For further information
about gastrointestinal
symptoms and food
intolerances speak with
your medical practicioner.
”
SHOPPING MADE EASY WITH ORGRAN : THE TRUSTED NAME IN GLUTEN FREE FOODS
WEBSITE: www.orgran.com
EMAIL: [email protected]
Recipes - Dianne Boyle
Di Boyle is a very good friend to us here at Roma Food Products and we admire
Di’s strength and positive attitude on life after enduring many years of sickness
and complications before being diagnosed coeliac. Di is the Coeliac support
group leader for Taree NSW and has put together a variety of coeliac friendly
recipes using Orgran products ranging from cakes, breads, scones and more.
Look out for more recipes from Di in future editions of Everyday Health.
Apricot Pudding
Ingredients
Method
125g dried apricots - chopped
½ cup sweet white wine
1 cup water
75g crystallised ginger - chopped
60g butter
¼ cup sugar
3 large eggs - separated
Pre heat oven 1800C
Grease a 20cm x 4cm ovenproof dish
You will need a blender, food processor or bar mix to puree’ fruit mix after cooking.
In a medium saucepan - soak apricots in wine and water to soften
Add ginger - and cook gently until fruit is very soft and most of the water has is
absorbed - cool
7. Puree fruit mix in blender
8. Return fruit mix to saucepan
9. Add butter, sugar and egg yolks
10. Whisk together
11. Stirring constantly cook mixture over low heat until smooth, creamy and JUST WARM
12. Beat egg whites until stiff - but not dry
13. Fold into apricot and butter mixture
14. Pour mixture into prepared dish - and cover with greased foil
15. Place dish into a baking pan
16. Pour hot water into baking pan until it comes ½ way up sides of dish
17. Bake for 40 - 45 minutes
18. Remove dish from baking pan and cool
Can be served warm or at room temperature
Sprinkle each serve with pure icing sugar or a generous dob of whipped cream
Pour a little Sweet Ginger Topping over or spoon around each serve (Buderim brand is
g.f.) This is a mouth watering dessert - and ginger is good for the digestive system.
1.
2.
3.
4.
5.
Thai Fish Cakes
You will need a food processor or electric mixer for this recipe.
Makes about 8 - this recipe requires a number of fresh ingredients - but well worth the result.
Method
1. Place fish, flour, sauces, coriander, shallots, juice, egg and sugar into a food
processor
2. Process until well combined - this can also be done with electric mixer
3. Refrigerate for 30 minutes
4. Prepare Sweet Vinegar
5. Combine all ingredients - EXCEPT shallots and coriander
6. Bring to boil - stirring constantly - reduce heat - simmer 3 - 5 minutes until syrup
begins to colour
7. Cool - add shallots and coriander.
Cover and set aside
8. Shape fish mixture into 8 patties- dust lightly
with extra flour
9. Heat oil in frypan - be sure oil is hot before
beginning to cook patties
10. Shallow fry a few patties at a time until
cooked through and golden brown on both
sides
11. Drain on crumpled paper towel
12. Serve - drizzled with sweet vinegar sauce
and fresh salad.
Ingredients
500g boneless fish fillets - can use
tinned salmon or tuna
½ cup Orgran plain G.F. flour
2 tablespoons oyster sauce (Changs
appears to be g.f.)
1 tablespoon sweet chilli sauce
(Changs appears to be g.f.)
1 teaspoon fish sauce (Changs
appears to be g.f.)
2 tablespoons coriander leaves
4 green shallots - chopped
Juice of 1 lime or lemon
1 egg
1 teaspoon brown sugar
½ cup plain g.f. flour - extra
Oil for shallow frying - use a
vegetable oil of your choice
Sweet Vinegar - for serving - the sweet
vinegar is essential for this recipe.
1 chilli chopped
2 green shallots - sliced
2 cloves garlic - crushed
1 tablespoon coriander leaves
½ cup white vinegar
2 teaspoons chopped ginger
2 tablespoons sugar
Banana Cake
Ingredients
Method
125g ( ½ cup) butter - softened
150g ( ¾ cup) castor sugar
2 eggs
2-3 ripe mashed bananas - (thawed
frozen bananas work well - cut milk back
to 100ml)
1 teaspoon vanilla essence
300g (1 ½ cups) Orgran S.R. flour
½ teaspoon bi carb soda
125ml (½ cup) milk
1. Grease & line bottom of a loaf pan or other cake tin of choice - this mix can also
be baked in a 12 cup muffin pan - if using patty papers spray papers with food spray
2. Pre heat oven to 1800C
3. Sift flour and bi carb soda together in a bowl and set aside
4. Cream butter and sugar
5. Add eggs one at a time - mix after each addition
6. Add mashed banana and vanilla
7. Add sifted flour and bi carb soda ALTERNATELY with milk to butter and egg
mix - combine but do not over mix
8. Spoon mixture into prepared tin
9. Sprinkle top with cinnamon sugar if not icing cake
Lemon Cream Cheese Icing
Ingredients
125g cream cheese - not low fat
60g butter or margarine
2 - 3 drops of lemon essence
200g - 250g sifted pure icing sugar
Bake
45 minutes - loaf pan
35 minutes - ring tin
20 minutes - muffin pan
Test middle of cake with skewer to ensure it is baked through
Bake extra 5 - 10 minutes if necessary
If you want a moist cake finish baking when skewer comes out not quite clean
Rest in tin for 5 minutes before turning out onto wire rack - cool cake before icing.
Lemon Cream Cheese Icing
Combine cream cheese, butter or margarine, lemon essence and icing sugar
Beat together until smooth and creamy
Spread evenly over cake
Sprinkle with cinnamon sugar
Banana Bread (Not Yeasted)
Method
Ingredients
Preheat oven 1800C
Oil 1 x 26cm springform RING tin
In a medium bowl mix first 4 ingredients
In a large bowl whisk next 8 ingredients
Mix nuts into dry ingredients
Pour wet ingredients into dry ingredients and combine – do not over mix
Place mixture into ring tin or glass Pyrex dish and sprinkle with cinnamon sugar
Bake 35 – 40 minutes - test with skewer - bake another 5 – 8 minutes if
needed, this loaf should not be over baked – it is nice a little moist.
9. Rest loaf in tin 5 – 10 minutes before opening ring tin and removing outer ring
from base
10. Serve warm or cold – spread with butter and another sprinkling of cinnamon
sugar if desired. YUM !!!
4 ripe mashed bananas
¾ cup honey - melted
¼ cup olive oil
2 teaspoons vanilla essence
1 cup OrgranTM S.R. flour
1 cup brown rice flour
1 teaspoon baking powder
½ teaspoon bi-carb soda
2 tablespoons brown sugar
2 teaspoons cinnamon
½ cup coconut
1 teaspoon xanthan gum
¾ cup chopped walnuts OR dates
Cinnamon sugar for topping
1.
2.
3.
4.
5.
6.
7.
8.
Polenta Bread (Southern Spoon Bread)
Ingredients
Method
Butter or oil 1 medium round oven proof
dish [glass will give you a crisper crust].
1 ¼ cups milk
1 ½ tablespoons butter
½ tablespoon sugar
2 teaspoons salt
1/3 cup Polenta [yellow cornmeal]
3 eggs – separated
¾ cup shredded cheese
150g whole corn kernel
1. Pre-heat oven – 1800C
2. Heat milk, butter, sugar and salt in saucepan just to boil.
3. Mix xanthan and cornmeal together - gradually add to hot milk mix - stirring constantly
– cook until thickened – about 3minutes.
4. Remove from heat and stir in slightly beaten egg yolks and cheese
5. Beat egg whites until soft peaks form
6. Gently fold egg whites into milk and egg yolk mix
7. Place in prepared dish – can sprinkle top with g.f. bread crumbs or grated cheese or
sliced tomato and ham.
8. Bake – 35mins. or until golden brown
9. Rest in dish on cooler 5 – 10mins. before turning out onto cooler
10. Serves 5 [or 10] – delicious served with pumpkin soup.
This recipe can be doubled - prepare 2
oven proof dishes.
Carrot Cake
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
Pre heat oven - 1600C
Oil and line base of 1 x 22cm (9”) round cake tin.
Beat egg whites and salt until stiff
Add 60 g (1/3) of sugar - reserve remaining 110g (2/3)
Beat until combined
Beat egg yolks and water until frothy
Slowly add remaining 110g of sugar and lemon essence - beat well until combined
Combine next 4 ingredients together with hand whisk in separate bowl
Add carrot to flour mix
Add egg yolk and sugar mix to flour and carrot mix - mix until combined
Mix ¼ of egg white mixture into flour and egg yolk mix to loosen mixture
Fold in remaining egg white mixture - do not over mix
Place in prepared tin
Bake 45 – 50 mins on middle shelf
Test with skewer in centre of cake to ensure cake is baked through
This cake should be a LITTLE moist.
Rest in tin 5 – 10 minutes before turning out onto cooler.
Ingredients
Pinch salt
4 eggs - separated
170g castor sugar (60g + 110g)
3 ½ tablespoons hot water
1 teaspoon lemon essence
60g white rice flour
½ teaspoon baking powder
½ teaspoon cinnamon
200g ground hazelnuts
250g grated carrot
Gingerbread Loaf
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Preheat oven to 1750C
Spray two 30cm x 12cm loaf tins with food spray and line base of tins with baking paper
Melt butter in saucepan on low heat
Add marmalade, treacle, sugar and milk
Stir over low heat until sugar is dissolved
Leave to cool
Whisk together soda, flours, ginger and spice – add sultanas and mix
Whisk beaten eggs into butter mixture
Gradually add butter and egg mixture to flour mix
Mix until well combined
Pour into prepared tins
Bake for 1 hour - test with skewer - do not over bake - this loaf is nice a little moist
Allow to cool before slicing
Serve with butter or lemon butter .
Ingredients
250g unsalted butter
1 tablespoon dark marmalade
500g treacle
180g brown sugar
300 mls milk
1 ½ level teaspoons of bi-carb soda
250g gluten free plain flour
250g gluten free S.R. flour
2 teaspoons ground ginger
2 teaspoons mixed spice
60g sultanas
3 eggs - beaten
Scones - Plain or Raisin
Ingredients
Method
TM
2 cups Orgran bread mix
2 cups potato flour
½ cup pure icing sugar (icing sugar is
optional)
1 tablespoon baking powder (Ward’s is
gluten free)
1 teaspoon bi carb soda
pinch of salt
80g butter or margarine - melted
2 eggs
1 cup buttermilk (approx) NO
substitute unless using dairy free milk
1 tablespoon buttermilk for glazing
Pre heat oven 2100C - 2200C.
Line the base of an 8” x 8” (20cm x 20cm) cake tin with baking paper
Sift dry ingredients - essential
Add eggs to melted butter and whisk
Add to dry ingredients using a knife to cut through
Add enough buttermilk and cut through with knife to make a soft sticky dough
The last stage of kneading can be done with a dough hook - mix until dough
comes together into a ball - do not over mix
8. Knead on lightly floured board - not necessary if dough hook was used. Do not over knead
9. Place dough into prepared tin (this keeps scones uniform size)
10. Press out with fingers to fit squarely into tin glaze with saved milk before cutting
11. Cut with knife to make 12 scones - no more
10. Bake 15 - 18 minutes
1.
2.
3.
4.
5.
6.
7.
Scones should be just touching while baking, they should be separated and halved after
baking by breaking not cutting.
NB. Wrap in clean tea towel after baking if not serving immediately.
Scones can be frozen – reconstitute in microwave
Raisin Scones – add ½ cup raisins to dry sifted ingredients.
Raspberry Coconut Slice
Method
This recipe can be made 2 days ahead.
1. Pre heat oven 180c
2. Grease and line a 27cm x 17cm slice tray - overlap sides of tray with paper for
easy removal
3. Place first 7 ingredients into food processor and blend
4. Add egg and continue to process until mixture just clings together
5. Press mixture into prepared pan - a potato masher dipped in cold water works well
to level mixture
6. Bake 12 - 15 minutes or until golden brown
7. Stand in pan 15 minutes
8. Spread jam over base - this needs to be a generous layer
9. Place topping ingredients in food processor and LIGHTLY BLEND (do not over
process)
10. Sprinkle coconut topping over jam
11. Bake 20 - 30 minutes or until light brown
12. Cool in tin - remove from tin and slice into squares or fingers
You will need a food processor or electric
mixer for this recipe.
Ingredients
2/
3
1/
3
1/
3
cup (100g) Cornflour (pure maize)
cup (50g) Rice flour
cup (40g) Soy flour or Besan flour
1 rounded teaspoon Xanthan gum
1½ teaspoons Baking powder
OR you could use 11/3 cups of OrgranTM
S.R. flour and 1 flat teaspoon xanthan
gum to replace this flour mix – omit
baking powder.
½ cup (110g) Castor sugar
90g Butter - chopped
1 Egg - lightly beaten
1/ cup (80g) Raspberry Jam
3
Coconut Topping
22/3 cups (240g) Desiccated coconut
1/ cup (75g) Castor sugar
3
3 Eggs - lightly beaten
Orange and Almond Cake
Ingredients
Method
1 large orange - 250 – 300g
3 eggs
1 heaped cup castor sugar
½ teaspoon baking powder - Wards is g.f.
1 cup almond meal
1/ cup OrgranTM S.R. flour
3
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Pre heat oven - 1800C - 2000C
Grease and line with baking paper - 20cm springform cake tin
Place orange in saucepan and cover with water
Bring to boil and cook 1 hour or until orange is very soft
Remove from heat and allow to cool slightly
Remove seeds from orange and place in food processor
Blend orange INCLUDING SKIN until smooth - cool
Beat eggs - sugar - and baking powder until thick and pale
Mix orange pulp into egg mix
Whisk flour and almond meal together and fold into egg and orange mixture
Pour into prepared tin
Bake 45 minutes - insert skewer into centre of cake to ensure cake is cooked
through - this cake is nice slightly moist
13. COOL CAKE IN OVEN
14. This cake can be served for morning or afternoon tea OR as a dessert with warm
custard OR vanilla ice cream with a LITTLE orange liquor poured over.
Mock Chicken - Spread or Dip
Method
Ingredients
1.
2.
3.
4.
5.
6.
7.
8.
1 dessert spoon butter
½ cup tomato - finely chopped
½ cup onion - finely chopped
salt and pepper to taste
1 - 2 teaspoons dry mixed herbs
½ teaspoon sugar
1 teaspoon curry powder - optional
½ cup grated cheese
2 eggs - whisked
Place first six ingredients (seven if using curry powder) in a microwave safe bowl
Mix and cook on high - until onion is soft
Stir through last two ingredients
Cook on high another 2 - 3 mins - until it thickens
Do not over cook - mixture will separate
Taste for flavour - add extra seasoning if desired
Will keep in fridge approx 1 week
Mixture will thicken more when refrigerated
Varieties
Add fresh chopped chicken, ham, salmon or tuna
Add fresh chopped capsicum or celery
Original recipe delicious as spread for salad sandwich.
Monte Carlos
Makes 46 small doubled biscuits with filling
Method
Ingredients
1.
2.
3.
4.
5.
6.
All cup measurements rounded
250g butter
1 cup brown sugar
3 medium eggs
2 teaspoons vanilla essence
2 ½ cups Orgran S.R. flour
1 ½ cups Orgran Pasta flour
1 cup coconut
1 ½ teaspoons xanthan gum
Filling
100g butter – firm
1 ½ cups pure icing sugar – sifted
1 teaspoon vanilla essence
2 – 4 teaspoons milk
Raspberry or any other berry jam
Extra icing sugar for dusting
Pre heat oven 1800C - 1900C
Line 3 baking trays with baking paper
Place flour, coconut and xanthan gum in a bowl and thoroughly mix with hand whisk
Cream butter and sugar thoroughly until light and fluffy
Add eggs and vanilla – beat well
Add mixed dry ingredients - combine well - do not over mix
*Roll teaspoons of mixture into balls – shape into oval shapes
*Can use cookie press – use oval shape disc
7. Place on oven trays – rough up surface with back of fork
8. Bake for 10 – 15 minutes – until golden brown
9. Remove from oven – cool on wire rack
Filling
10. Cream butter and sifted icing sugar until light and fluffy - add vanilla
11. Gradually add enough milk to get a spreading consistency - beat well
Sandwich Biscuits
Spread jam onto half the biscuits
Place a teaspoon of prepared filling on top of jam
Sandwich together by pressing lightly with other half of biscuits
Dust with icing sugar
Store in air tight container in fridge - freeze well. Enjoy with a cuppa.
Hummus
You will need a food processor for this
recipe.
Ingredients
1 x 400g tin chickpeas - drained and
well rinsed under cold water
Juice of ½ a lemon
3 tablespoons tahini (crushed sesame seeds)
1 crushed clove of garlic
1 teaspoon salt
Method
1. Place chickpeas and lemon juice into food processor
2. Process until it has the consistency of yogurt - add more lemon juice if necessary
to acquire this consistency
3. Add tahini, garlic and salt
4. Process until well combined
5. Pour into small dishes and
refrigerate or freeze
6. You can garnish with olive oil,
chopped parsley and paprika
7. Combine on a platter with tsatsiki
and your other favourite dips and
serve with Orgran Corn Crispbread.
Traditional Hot Cross Buns – with Glaze Orgran Bread Mix
Bread Machine Programme - Pasta Dough if avaliable - if not use Dough or Pizza Dough
This mixture only needs to be mixed – no rise is necessary – stop machine after 10
minutes of kneading and remove pan from machine.
Machine Method - Place ingredients into bread pan in following order - EXCEPT
SULTANAS OR DRIED FRUIT
Electric mixer - Place ingredients into mixing bowl – except sultanas or dried fruit – mix on
low – medium speed until batter is smooth - 4 – 5 mins.
Method
1. Place bread pan into machine – set programme above – press start
2. Assist Knead 5 minute into kneading cycle – using a spatula stir mixture in the same
direction as the blade is moving – ensure all wet and dry ingredients are combined - check
corners of tin for dry ingredients. Batter should resemble a medium batter consistency.
3. Place large patty papers into 16 muffin cups - SPRAY PATTY PAPERS WITH FOOD SPRAY
4. Remove pan from machine after 10 mins of kneading - cancel programme on machine
5. Add SULTANAS to mixture and combine
6. Divide mixture evenly into prepared muffin cups
7. Set aside to stand for 15 minutes
8. Pre heat oven while mixture is standing to 2100C
9. Bake - 10 - 12 minutes or until light golden brown
- do not bake any more than 15mins.
10. Prepare glaze while buns are cooking
- Place ingredients into a microwave jug and whisk
12. Microwave on high for 2 minutes - stir - microwave on high another 1 minute
13. Brush glaze onto buns while hot - immediately after removing from oven
14. Leave stand for 5 minutes in muffin pan before placing onto wire cooler.
These buns are nice served warm
with butter. Buns freeze well – thaw in
microwave. Enjoy these buns for Easter
or all year round.
Wet Ingredients
¼ cup oil
1 large egg
360 ml water or ( 360g - water weighs
the same as it measures )
Dry Ingredients
1 x 450g pk. Orgran Bread Mix
1 teaspoon mixed spice
3 rounded tablespoons brown sugar
1 cup sultanas or dried fruit of choice
(chop larger fruit such as apricots etc.)
Glaze Ingredients
¼ cup water
½ teaspoon mixed spice
1 heaped tablespoon castor sugar
Kids Corner - Recipe
Choc Dipped Fruit Bars and Fruit Filled Bars
Ingredients
Method
180g Dark Cooking Chocolate (Gluten
Free)
180g White Cooking Chocolate
(Gluten Free)
1 packet OrgranTM Fruit Bars
1 bar Apricot Fruit Filled Bar
1 bar Blueberry Fruit Filled Bar
1 bar Choc Cherry Fruit Filled bar
1. Melt chocolate according to directions on the back of the packet (with
adult supervision).
2. Cut Fruit Bars and Fruit Filled Bars into pieces.
3. Dip Bars into the melted chocolate (you can be as creative as you like).
4. Place on greaseproof paper and place in fridge until set.
* Sprinkle hundreds and thousands, coconut or nuts over the top of the
chocolate before it sets for a different treat!
Send us a photo of your child
cooking up a storm in the kitchen!
Any photos published will receive a
free Orgran Enviro bag full of Orgran
goodies valued at over $20!
Send to Kids Corner
47-53 Aster Ave
Carrum Downs, 3201
Fluffy Bunny Ears
What you’ll need: Headband or ribbon, cardboard, scissors, glue, white cotton-wool
balls, stapler, pink tissue paper or pencil.
How to make:
1.
Cut out two bunny shaped ears from the cardboard (with parental supervision).
2.
Glue on cotton balls, leaving the middle bare.
3.
Once cotton is stuck firmly to the ears you can either stick on pink tissue paper
or colour the middle of the ears in.
4.
Once all dried you can staple the bottom of the ears to the headband or ribbon.
Kids Corner - Jokes
’t two
Why can go
ts
elephan
g?
swimmin
What can you use to
cut the sea?
bles
wob es?
t
a
Wh n it fli
whe
ter!
op
yC
ell
AJ
A sea-saw!
What do
short sigh
ted
ghosts we
ar?
Spooktacle
s!
they only
Because pair of
e
have on
trunks!
Wha
sand t type o
f
als d
o
wear frogs
?
Ope
n-To
ad!
tart
you s
o
d
How ea race?
a fl
two,
Flea, o!
g
one,
Kids Corner - Word Scramble
Hint: The words are Orgran snack foods
Answers:
1. Canned Spaghetti 2. Fruit Filled Bars 3. Fruit Bars 4. Cookies 5. Crispbread
6. Muffins 7. Soup 8. Pancakes 9. Crackers
DNANEC EGSAPTHIT
TUFRI LEIDLF RBSA
RTUFI ABSR
SIOCOKE
DSRICPEBAR
NFIMFUS
PUSO
KANPECSA
ACSKRCRE
Olympic Village Primary School
Olympic Village Primary School Book Launch / Mini Olympics
To coincide with the Olympics in August last year, the kids from
Olympic Village Primary School in Victoria held a Mini Olympics
and on the day launched their very own book “The Tricksters 3
– Don’t Let `Em Catch Ya” written and published with the help of
author Soozie Pinder.
At the 1956 Melbourne Olympic Games, Olympic Village Primary
School was home for the athletes and now this school is the only
organization outside the Olympics that can officially use the rings
as its logo.
The kids of Olympic Village have had to go through many
hardships and with widespread unemployment in the West
Heidelberg area, they often miss out on life’s opportunities. This
is why the launch of this book is truly inspirational and something
they can all be proud of.
The book “The Tricksters 3 – Don’t Let `Em Catch Ya” focuses
on three kids. Pauly, Spike and Moe (Dopey) who are brought
together after one of Moe’s tricks goes terribly wrong. But the
friendship grows, as does chaos and fun until they realise
tricks can often backfire and be dangerous. And Pauly learns a
valuable lesson that one’s health is very important.
with the book and the launch and for Soozie Pinder whose
selfless efforts have given the kids of Olympic Village a brighter,
healthier and happier outlook on life. As a result of this book,
the kids of Olympic Village want to send a message out to all the
kids that practical jokes are alright, but sometimes they can go
too far and that eating healthily is definitely cool and okay!
For more information on Soozie and her books, as well as the
Olympic Village Launch please visit www.thespeedy5.com,
A big thank-you to Orgran for their generous support on the
day. Also, the kids of Olympic Village Primary School, are truly
grateful and also say thank you.
Written by Kim Pinker
Marketing Manager
Speedy 5 Publishing
www.thespeedy5.com
The Tricksters 3 Book launch and Mini Olympics was kicked off
by none other than Elvis who carried in the Olympic Torch and
made extra special by the support of our healthiest of healthy
sponsors, Orgran, Nudie (Fruit Juice) and numerous others.
The kids participated with the spirit of true Olympians and their
efforts were rewarded with prizes and show bags full of goodies,
including Orgran’s Fruit Filled bars, which went down a treat with
all the kids.
The day was a huge success, particularly for all the kids involved
Visitors from the U.S.A.
A day at Healesville Sanctuary with American Friends
On Friday 12th November 2004, twenty-five American coeliacs visited
Melbourne as part of their gluten-free getaway tour around Australia and
New Zealand. Roma Food Products hosted the event at Healesville
Sanctuary where a group of Victorian coeliacs also attended. This was
a fantastic opportunity for all to meet and enjoy a relaxing day out.
A tour around the sanctuary
was the first stop to let
the
visitors
experience
all the wonderful wildlife
Healesville has to offer. The
many species of native
birds, kangaroos, wallabies,
wombats and echidnas were
just some of the highlights of
the day. Many were in awe
of the beautiful animals on display in their natural habitats. Also,
the weather was superb for showing off such a beautiful country;
perfect for an Aussie BBQ!
The desserts were so well liked, that an American guest has
recently contacted Peter Harrison from Coeliac Foods requesting
these products via mail order. Needless to say the day was a great
success and enjoyed by all.
Opened in 1934, Healesville Sanctuary features more than 200
species of native birds, mammals and reptiles, displayed in a
beautiful bushland setting. For those of you who have not visited
this sanctuary, it is a fantastic way of spending a day. It is the ideal
stopover for those who like to experience the Australian wildlife and
a great way to immerse yourself in the sights, scents and sounds of
the Australian bush.
Next on the agenda was a complimentary, delicious feast that
consisted of gluten-free sausages and salads. This wonderful
array of food was kindly supplied and cooked by the Roma Food
employees and was accompanied by gluten-free Coeliac Foods
supplied. Last but not least, this meal included delicious glutenfree desserts including our Aussie Famous Lamingtons all supplied
by Coeliac Foods.
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Send your details to 47 - 53 Aster Ave Carrum Downs 3201
where can you buy
ORGRAN?
Orgran and Buontempo products can be found at Coles and Woolworths/Safeway
Supermarkets, health food stores, Independent Supermarkets and Franklins
Supermarkets throughout Australia.
YOUR LOCAL HEALTH
FOOD STORE
Health food stores have access to the
complete range of Orgran products.
Your local health food store is happy
to meet your needs and appreciates
your support.
Buontempo Rice Macaroni
Buontempo Rice Shells
Buontempo Rice Spirals
Orgran Plain Flour
Orgran Buckwheat Pancake Mix
Orgran Corn Crispbread
Orgran Canned Spaghetti
Orgran Rice and Corn Spirals
Orgran Gluten Free Bread Mix
Orgran Self-Raising Flour
Orgran Rice and Corn Tortelli
Orgran Rice and Corn Mini Lasagne Sheets
Drake Supermarkets in South Australia are
also very supportive of their customers’ needs.
If your local Drake store does not stock
your favourite ORGRAN product please ask
the store manager to order it for you.
If your store stocks at least 15 Orgran
lines, help us to help our customers
by adding your store to the list.
Ph: 03 9776 9044 Fax: 03 9776 9055
Email: [email protected]
The Healthy House VIC
480 Nepean Hwy
Frankston VIC 3199
Tel: 03 9770 5447 Contact: Daniel
Stock the entire Orgran range
Available at selected IGA stores only.
Orgran Easy Bake Gluten Free Bread Mix
Orgran Gluten Free Self-Raising Flour
Orgran Salsa Corn Crispbread
Orgran Fruit Bars
Orgran Gravy Mix
Orgran Muesli
Orgran Corn and Vegetable Shells
Orgran Vegetable Rice Spirals
Orgran Canned Spaghetti in Tomato Sauce
Orgran Mediterranean Crackers
Orgran Sultana and Cinnamon Cookies
Orgran Apricot and Coconut Cookies
Orgran All Purpose Rice Crumbs
Orgran Falafel Mix
Orgran Plain Flour
Orgran Rice Porridge with Apricots
Orgran Pesto Bread Mix
Orgran Rice and Garden Herb Crispbread
Orgran Rice and Corn Spaghetti Noodles
Orgran Rice and Corn Macaroni
Orgran Garden Vegetable Cup of Soup
Gluten Free Gluten (GFG)
Orgran Rice and Garden Herb Crispbread
Orgran Rice Cracked Pepper Crispbread
Orgran Salsa Corn Crispbread
Orgran Fruit Bars
Orgran Canned Spaghetti in Tomato Sauce
Orgran Vegetable Rice Spirals
Orgran Gourmet Corn Spirals
Orgran Rice & Corn Spirals
Orgran Corn and Vegetable Shells
Orgran Gravy Mix
Orgran Pizza & Pastry Multimix
Orgran Gluten Free Bread Mix
Orgran Self-Raising Flour
Orgran Plain Flour
Orgran Blueberry Fruit Filled Bar
Orgran Rice and Corn Spaghetti Noodles
Orgran Rice & Corn Penne
Orgran Egg Replacer
Orgran Apricot Fruit Filled Bar
The Natural Food Store QLD
353 Mons Road
Forest Glen QLD 4556
Tel: 07 5445 6440 Fax: 07 5445 3941
Contact: Helen Mitchell
Stock over 35 Orgran lines
Organic Fruit Market QLD
1245 Campbell St
Toowoomba QLD 4350
Tel: 07 4639 1811 Fax: 07 4639 1671
Contact: Georgia McNally
Stock at least 15 - 20 Orgran lines
Mrs Flannery’s Miami
Natural Food Supermarket QLD
2184 Gold Coast Hwy
Miami QLD 4220
Tel: 07 5575 4897 Contact: Steve & Linda
Stock the entire Orgran range
Nude Food Organics QLD
Units 3 & 4 Number 5 Burns St
Kawana Waters QLD 4575
Tel: 07 5444 5552 Fax: 07 5444 8623
Contact: Paul
Stock 19 products
Go Vita NSW
179 Union St
The Junction NSW 2291
Tel: 1300 789 565 Contact: Ian Bell
Stock 15-20 lines
Go Vita NSW
138 Macquarie Road
Springwood NSW 2777
Tel: 02 4751 6772 Contact: John Baker
Stock 31 lines
Geegelup General Store WA
130 Hampton St
Bridgetown WA 6255
Tel: 08 9761 2444 Fax: 08 9761 4544
Contact: Noala or Ananda
Stock almost full range
Natures Choice WA
126 Marine Terrace
Geraldton WA 6530
Tel: 08 9921 4558 Contact: Janita
Healthy Life Carine WA
Shop 20 Carine Glades Shopping Centre
Cnr Beach road & Davallia
Duncraig WA 6023
Tel: 08 9447 9933 08 9203 5352
Contact: Di
Stock over 15 lines
Go Vita Warrick QLD
Shop 4 109 Palmerin St
Warrick QLD 4370
Tel: 07 4661 3813 Contact: Terri
Stock over 20 lines
Mrs Flannery’s Stores QLD
for address details please visit:
www.mrsflannerys.com.au
Stock full range of Orgran products
Take a bite into Gluten Free Heaven
97% fat free
Australia’s first low fat gluten free
muffin mix in two great flavours!
Just add water, mix & bake!
RF 2960
ORGRAN NATURAL FOODS
U
EE
GL
Available in Independent supermarkets and health food stores
AT FR
HE
EE
W
Thank you Orgran
TEN FR
Division of Roma Food Products
47-53 Aster Ave, Carrum Downs. VIC 3201 Tel: 03 9776 9044 Fax: 03 9776 9055 Email: [email protected]
www.orgran.com

EverydayHealth

Transcription

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