Sandy’s Christmas Cake

As promised – this is my dear grandmothers recipe -(so Myra’s originally). Cooking Gluten Free for our holidays is not difficult.

I have changed it according to my tastes over the years – but it has been my base for many years 🙂 so respectfully, I’ll name it as Nana’s here 🙂 And I’ll write it for you – as Nana gave it to me, full notes 🙂   I actually make about 3 versions for each holiday season at the end of the year and usually 2 months ahead – douse them with rum and put them in storage.  First round is always our Gluten Free version (the only difference is the Flour – and in Australia we are very fortunate to have GF Plain and Self-raising Flour available in most supermarkets )

The mess in my kitchen for 2 days now – third day today 🙂  I use the same recipe for our puddings and for cakes. Puddings are made in muffin tins so that single serves are ready for desserts, (they also seem to be great for sweets at unexpected visits in the holiday season.

Now with the metric measurements….   So here we go …..   🙂

Myra’s Christmas cake


  • 1 kg mixed fruit
  • ½ cup finely chopped dates
  • 1 cup of whole raw almonds or your choice../cashews/macadamias/etc
  • (if no nuts… add 1 more cup of mixed fruit could include dried apricots,glacied cherries, dried pineapple, mango, preserved ginger etc )
  • 1 cup butter
  • ½ cup treacle
  • 1 cup lightly packed brown sugar (or 1 cup Golden Syrup)
  • 1 heaped tsp mixed spice
  • 1 heaped tsp nutmeg
  • 1 tsp ground cloves
  • 1 tsp vanilla extract
  • 1 tsp almond essence
  • 1 cup water

Evening before baking day…. Put all of these in a large saucepan – bring to boil and then simmer for about 5 minutes….  take of the heat, then add…

  • 2 teaspoons of Bi-Carbonate of Soda – stir in well –  it will come up looking like foam – but stir well for about a minute, add
  • ½ cup rum (or brandy)- stir in , then put the lid on the saucepan and let stand in room temperature overnight – (Optional)

Next Day Notes – Do your tins first….    Each version makes approx –

  • 1 large round cake -28cm – 2-2½ hours to cook – line tin to 5cm above edge
  • 3 bar tins – approx 1½ hours to cook, – line tins – 5cm above edges
  • 18 – 20 Large Muffins – approx 1 hour to cook – double muffin papers
  • Oven turned on to 130c

Into your Saucepan add

  • 4 eggs
  • 1 cup Plain flour
  • 1 cup Self-raising Flour

Mix well and then put into you choice of pans – spreading evenly – and decorate the top with almonds or glacied cherries etc (if icing is not a priority or choice)

Always check about 10 minutes before time provided – with a toothpic or fine skewer insert and if it comes out clean – it ready and remove from oven.

When cooked – leave to cool in the pans. Cover with a clean tea-towel. Optional – While still warm use another ½ cup rum(or brandy) at least to douse the cake (the purpose is to help keep it safe over the next 2 months).

When totally cold – remove from pans but keep the lining paper. Wrap in plastic to keep air-tight and safe. Cakes can be stored in an airtight container for up to 6 months. Can be stored in a refrigerator or frozen if there are concerns – or if rum was not used to help preserving the cakes – I’d like to say how beautiful they all look – but this is prepared for the next 2 months storage – with one more round cooking today 🙂

I hope your special time with family and friends is a blessing


(and Sandy too now )

Bless Nana x – We’d love your comments and ideas or variations shared below- or if you have questions……one of us will reply 🙂



Healthy Foods For The Holidays

Simple healthy dinner ideas and for the Whole Holiday

Today as I start the baking my Christmas Cakes 😊 – I thought it might be helpful to share ideas in preparation for healthy holiday recipes and how we prepare our complete list of gluten free foods to make our progress so much easier and adding to our relaxing plans and fun ideas instead of having any concerns over food.

As we prepare for the Holiday break – for us, its “always” about food! Whether your ideas relate to Christmas or celebrating Hanukah; for just as many cherished souls; my thoughts are to share are about our holidays preparation and family!

Our families Gluten Free considerations relate to my Stepmother, Brother and Sister-in-law. So obviously not a blood-related problem – but certainly important. I have friends that also live with this consideration so its been a life lesson for me too.

Our First Food Plans – simple ideas and healthy food choices for the whole holiday

Apart from linen, toiletries, and extras of everything to do with our cabins stay; (because we need 3 cabins this year)– which includes a lot of outdoors considerations in Australia – like chairs, eskies, hats and Factor 50 Blockout Cream, drinking water and different, varied drinks of enormous proportions….

The food story is always important because it’s an amazing way to bring people together. Our plan is always that everyone will have a choice of breakfast and lunch options plus snacks – of course. Our evening dinner is our group meal and I often seem to be the organiser – (maybe because – I was the oldest child, the most constructive, the bossiest? …  I’ve always loved cooking or…. I’m inclined to organise 😊…. everything-all of the above  …! )

Food Shopping lists – Our consideration always starts with
  • how many will be around for our 2 week stay?
  • with full consideration of Gluten free food for at least 3 of our 16 family….. any allergies, food dislikes and also preferences,
  • what is available from our local store? Closest supermarket?
  • And what will we take as an alternative in case we are not successful in our attempts to trap fresh crab – which we always consider a wonderful treat.

We work on having up to 18 people this year for breakfast lunch and dinner for parts our two week stay so our list always starts with seasonal specialties as summer in Australia is always wonderful for fresh fruits, berries, corn, avocados and salad vegetables.

We are also blessed by staying near the coast- so fresh fish and prawns are abundant. (Usually…. !!)

(Considering the time I have spent in Canada , in this season – availability of specific goods in the northern hemisphere was different but … amazingly, also very much the same – one of the wonders of our world now….)

We work toward this every year….

Breakfasts …. Cereals, yogurt and fresh fruits, eggs-bacon-sausages (cooked on the BBQ’s) toast, juice, milk, tea and coffee.

Lunches….  Sandwiches, salad, cold meats, leftovers-😊,   fruits and drinks

Dinner – per a “sort” of plan – always up to change depending on local crabs, fish and prawns.  A selection of meats based around 5 nights can be enough seafood (pray my brother didn’t hear that….!)

So Back to our list – The fresh fruits (allocated to one of us who travel down through the ranges and purchase our initial stock through the orchards) especially in stages of ripeness, so that stock covers us  definitely to the second week….

Shopper 1

  • Peaches
  • Nectarines
  • Melons
  • Cherries
  • Blueberries
  • Strawberries
  • Apples
  • Avocados
  • Lettuce (several different styles)
  • Capsicum – Red and Green (Peppers)
  • Tomatoes – varied styles


Shopper 2 – Great markets up north, on the coast

  • Potatoes
  • Sweet potatoes – Kurmara
  • Pumpkin
  • Carrots
  • Lebanese cucumbers
  • Zucchini
  • Cauliflower
  • Shallots and Red onions (own preference) according taste and style – brown, white, spring onions etc.
  • Corn, fresh and still in husks
  • Oranges and mandarins
  • Lemons and limes
  • Greens of choice – Broccoli, Cabbage, brussels sprouts,


Shopper 3 – Supermarket – dry goods

  • Aluminium baking trays (large) at least 6
  • Foil, Gladwrap, and baking paper
  • Pasta GF – two types
  • Plain Flour GF
  • Tomato Sauce GF
  • Barbeque Sauce GF
  • Canned Tomato pieces in puree x 2
  • Rice and Quinoa
  • Salt and pepper in grinders
  • Olive Oil and spray Olive Oil
  • Spices – cumin, coriander, Clive of India Curry Powder-GF, Dukka-(Lebanese mixed herbs)
  • Honey,Vegemite, jams-GF
  • Teas and instant coffee, ground coffee
  • Smiths Crisps GF
  • Rice Crackers for dips GF


Shopper 4 – Cold goods (Milk, and fresh bread including GF type, available fresh each day at the local store)

  • 4 litres Lite Milk
  • Feta Cheese
  • Parmesan Cheese – solid
  • Parmesan Cheese – Italian style – grated
  • Tasty Cheese
  • Cheese slices
  • 2 x 250 grms Cream Cheese
  • “Pauls” Vanilla Ice cream – (GF brand)
  • “Pauls” prepared vanilla custard – GF
  • 100% Butter and GF margarine
  • 2 x 1kg frozen green peeled prawns (just in case…. 😊)


Shopper 5 – all to be packed in 1kg lots and labelled

  • Beef, Lamb and Pork sausages GF 2 kgs each
  • 3 pork fillets
  • BBQ Steaks – 2kgs
  • ½ Leg of Smoked Ham
  • 2 Double Turkey Breasts
  • 2 Ducks or 6 Duck breasts


From these lists we can feed our crew with wonderful choices from breakfast to dinner and in-between too.

We have a wonderful large hooded BBQ that replaces an oven and stove during our stay – it’s a great advantage in the expected warm to hot temperatures and also just in capacity for so many expected people at our evening meals.

Back to my Christmas Pudding and cakes

Apart from the lists above we will all bring our homemade treats – all GF and special for sharing, my input is always the Christmas Puddings and Christmas cakes and Italian Almond Breads – which can easily be – whatever nuts I’d like to include depending on availability and price etc.  Almond, pistachio, pecan, or macadamias are a few type of nuts I might include.

I hope my lists above and all the things we share on our lists might help – considering our Gluten Free Food requirement to make life seem a little easier and prepare you for some of the recipes I’ve already added over-page and some yet to come before the holiday break.

I’ll post some more recipes before late December – and in my mind hope I’m sharing my love of cooking and making life a little easier for the GF community. 😊

As I opened I explained that this weekend is about those fruit cakes and puddings, GF, and I promise my variations to my (dear and passed) Nana’s recipe is unrecognizable as GF and so popular, I have been asked year after year if I would make and sell them….. that makes it more special to me to say, No, they are just especially done for family. So, its my plan to get to get this recipe to you in the next few days – and I hope you make, learn and share something that is so great – it really is.

I’d love to read your comments or share your ideas below. Also, if I could help with more detail or answer any questions please leave a comment below.


Sandy 😊

Recipe – Quinoa Breakfast

Recipe – Quinoa Breakfast

Quinoa Porridge

So healthy – and such a wonderful breakfast for the body and soul – totally Gluten-free, and so easy … and shared by Sally – who’s joined us all 😊

This is Sally’s recipe via her following at Facebook, and her visit to this site – I love to share this one, on Sally’s behalf –

It’s a quinoa porridge, made with almond milk, grated apple, vanilla essence and cinnamon, topped with strawberries and slivered almonds.  To make it, simply cook your rinsed quinoa, then stir through a grated granny smith apple, a little almond milk, cinnamon and vanilla to your taste. Then finish it off with fresh ripe strawberries and almonds.

This delicious breakfast quickly became one of my staples when I was doing Arbonne’s 30 Days to Healthy Living Program- it was such a nutritious and delicious way to start my day- and so quick and easy to cook.

Sometimes I cook up a larger batch of quinoa so the next day I just have to add the other ingredients to the already cooked quinoa- making it even more convenient!    Give it a try!

Sandy – I am Independent Consultant with Arbonne and I do have my own website too – My Arbonne website. I’d love to be part of our shared community – Our Gluten Intolerant community will benefit at mine too….    I know 😊

To find out more about Arbonne and our wonderful products – including, gluten-free skincare, makeup and our amazing nutrition range, please visit me at

Kind regards Sandy and all the folk who share our commitment to live our best lives!


I’d love your comments, shared recipes, and ideas, just as Sally has done – I hope that I can create an environment for us all, to trust and call home – Sandy  😊

Impossible Coconut Pie

Simple basic recipes make baking-Gluten free so easy! Almost healthy and is a great treat hot, warm, or cold – Desserts are a joy and a great way to complete a dinner !

This Impossible Coconut Pie belonged to a dear work colleague of several years ago – (so thanks Naomi xx)  and now we all get to share her wonderful Impossible Pie

To serve maybe dust with icing sugar, and add some garnish for a fancy serve… some violets, rose petals or strawberries 😊


2 cups of milk
½ cup GF plain (All purpose) flour
1 tsp baking powder
¼ tsp salt
4 large free range eggs
1¼ cups of sugar
1½ tsp vanilla extract
1 cup of sweetened flaked (or shaved) coconut

(I use ½ cup of sugar only, if I can buy sweetened flaked coconut in the supermarket)


  • Preheat the oven to 180*C – 350*F
  • Butter a 9 – 10-inch / 25cm pie dish well. Set aside.
  • Add milk, flour, salt, baking powder, eggs, sugar and vanilla into a food processor or blender. Blend together for approx. 1 minute.
  • Add ½ the coconut and blend for a second or so longer.
  • Pour this mixture into the buttered pie dish and put the remainder of the coconut over the top of the mixture evenly
  • Bake for 30 to 35 minutes, until the edges are set and the centre is just firm
  • Remove from the oven, lovely served warm, or let cool – Can be warmed in a microwave …. lovely served – cooled in summer.
  • If cooling and serving later, chill in the refrigerator.

I really appreciate your comments – shared photos and/or ideas….

Your contributions make this all worthwhile, with thanks  – Sandy 🙂

Food Choices Made Simple – Just one recipe :)

Pancakes, Pikelets, Blini, and Crepes

All of these wonderful treats are just variations of the same basic recipe that happens to be Gluten Free –  Wonderful and simple to make for breakfasts through to dinners – very popular and special too for entertaining – a Thanksgiving Suggestion 🙂



  • 1 1/4 cups plain (All Purpose) GF flour*
  • 2 1/2 tsp baking powder *
  • 2 tbsp white sugar
  • 1 large egg
  • 3/4 cup milk
  • 1 dstsp lemon juice / white vinegar (to sour milk)
  • 1/2 tsp vanilla extra (optional)
  • 2 tsp butter


  • Whisk flour, baking powder and sugar in a bowl.
  • Make a well in the centre, add egg, soured-milk and vanilla. Whisk until the batter is almost lump free – a few small ones is ok.
  • Melt butter in a non-stick-skillet over medium high heat. Then WIPE all the butter off with a paper towel so there are none left (-just to grease pan)
  • Place a large spoon of batter or 1-2tbsps of into the skillet.
  • Cook until bubbles appear evenly across the surface then flip and cook the other side until golden (approx. 1 min on each side.)
  • Remove from the pan when done and place on a plate and cover with tea-towel to keep warm.
  • Wipe bottom of pan with melted butted from paper towel and repeat with remaining batter.

* Note – OK to use Self-raising flour if preferred (or available …) If changing to self-raising flour, then change baking powder to ½ tsp of Bi-Carbonate of Soda

* Its best to make batter and let it rest for 15-20 minutes before cooking.


Serve warm with jam and cream, or butter and honey or maple syrup, lemon and sugar – so many choices – I’d love you to shares your ideas 😊



Ingredients and method the same – just quantity that changes


  • 1 cup plain (All Purpose) GF flour*
  • 2 1/2 tsp baking powder *
  • 2 tbsp white sugar
  • 1 egg
  • ¼ cup milk
  • 1 dstsp lemon juice / white vinegar (to sour milk)
  • 1/2 tsp vanilla extra (optional)
  • 2 tsp butter

*Note – Toppings again vary to taste – any type of fruit, served with breakfasts as hotcakes, on and on…..


Blini – a Russian treat

Very popular as a  hors d’oeuvres – The types of flour change and my recipe does not use yeast which keeps it amongst my selection of  “the same but different…. 😊”


  • 1/3 cup buckwheat flour
  • 2/3 cup all-purpose flour
  • ½ tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup milk
  • 1 extra-large egg
  • ¼ cup unsalted butter – added to milk
  • Butter to grease pan


Method – As above

*Note – Most popular and trendy topping – creme fraiche or sour cream with thinly sliced smoked salmon and finished with sprigs of dill.


Crepe  (Suzette)

Wonderful dessert for special dinners! French old and new and trendy too!



  • 3/4 cup all-purpose GF flour
  • ½ tsp baking powder
  • Pinch of salt
  • 1 1/2 cups of milk
  • 2 eggs
  • 3 tblsp butter



  • Warm butter, salt and milk until butter has melted.
  • Put flour into a basin and make a well in flour. Break eggs into well and work in some flour.
  • Add warm milk mixture and whisk until smooth.
  • Refrigerate for 2 hours before cooking.
  • The consistency should be like thin cream. If not, thin with more milk.
  • Heat skillet or flat frying pan (preferably one designed for cooking pancakes).
  • Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in batter and swirl to spread it to edges of pan.
  • Set pan back over heat. Repeat process. You will get better – and so will the pancakes!
  • After 1 minute, lift thin outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula. When cooked, transfer to a plate in a low oven to keep warm


Suzette Sauce

  • 2 oranges
  • 1/2 cup castor sugar
  • 200g softened unsalted butter
  • 45ml Cointreau
  • Cognac and Cointreau for flaming


  • In a food processor, blend the grated zest of 2 oranges, about ½ cup castor sugar and 200g softened unsalted butter until pale, then incorporate the juice of the oranges and a shot (45 ml) of Cointreau.
  • Spread cooked Crêpes with some of the orange butter, then fold each crêpe in half twice. Heat the remaining orange butter in a non-stick pan until bubbling, then put in the folded crêpes and heat them through, turning once. Flame with a mixture of Cognac and Cointreau, and serve.

Gluten Free Groceries Online

I am so excited to share that in Australia and New Zealand, the grocers  Coles and Woolworths, my most common choices are available for online.

In Australia and New Zealand – 7 different sites offer this same service

Unfortunately I can’t access information about World Grocers – but the idea remains the same – for Gluten Free Food-Online will expose a shopper to a much wider choice 🙂


Coles-online orders           

are formatted differently than those I’m accustomed too – but obviously here its very simple to check their range – it’s just great online.


Woolworths ( my favorite – by habit)

provide an amazing amount of products identified as Gluten Free.  611 items listed at this very moment  of publication !

I have shopped with this food retailer for a very long time and find that different Woolies stores stock different levels of Gluten Free product.

This is why I suggest trying the online service; showing their full range, as opposed to shopping in-store, which varies because of product turnover.

They have delivery arrangements across 96% of our two countries. They specify delivery times and provide tracking services as well.

Over time, how we expect services to be provided, changes continually and  more quickly that we imagine or expect.  I can only suggest that in providing all we need to be the wonderful shoppers, providers or even carers in this Gluten Free environment; please have a look and take advantage of this huge range online.

In addition to the Gluten Free range – 

of course they are wonderful supermarkets. The internet-store specials are listed and all you might need across your home can also be included as well – which makes using this site incredibly convenient 🙂

Please share with us your experiences and favourite choices – comments – its another part of this journey that makes a difference – Sandy 🙂

Simple Recipe for Sour-dough Bread

Full credit to Doves Farm UK    Looking for Doves Farm?

Sour Dough Bread is a wonderful and very trendy choice of bread – just takes a week or so to get started on your own bread – (… a week of patience) and then it’s so easy 😊

I have used this simple recipe for a long time and its just wonderful.

Gluten Free White Sourdough Bread

There are three distinct stages to making a sourdough loaf:

  • the starter,
  • the ferment, and
  • the dough itself.

A whole grain flour, such as brown rice or quinoa, is best for making the starter.  This loaf rises in a banneton – (a particular styled tray) which will leave its pattern on the dough when is transferred to your oven tray. You could also raise in a bowl and cook in large bread tin. (a 1kg/2lb bread tin)



8-10 tbsp GF Flour of choice

8-10 tbsp tepid water



100g (3.5oz) starter – from above

150g (5.3oz) GF Flour of choice

200ml (0.4pt) tepid water




500g (17.6oz) GF White Bread Flour

1 tsp salt

150ml (0.3pt) tepid water

450ml (0.8pt) ferment – from above


Flour for dusting

1 tbsp oil, for drizzling



Gluten Free Starter – Important helpful notes

  • Brown Rice Flour, Quinoa Flour or other gluten free whole grain flours are best for making and feeding a gluten free starter.
  • The starter needs to be fed with the regular addition of gluten free flour and water which will stimulate activity.
  • Please make a written record to help you remember the time of your last and next flour and water feed – (use a kitchen timer or set your phone alarm.)
  • Keep and feed your starter in a glass bowl, loosely covered with some cling film or a clean, wet tea towel.
  • Avoid keeping the bowl tightly sealed.
  • The ideal temperature for all of your sourdough stages is a warm place at 22-24°C/70-75°.
  • In cooler room temperatures the starter will take longer to become active so allow for more time between feeds.
  • At warmer room temperatures the starter will become active more quickly and will need feeding more often.
  • Small or large bubbles, a lumpy appearance, a honeycomb texture beneath the surface and a pleasing sour or slightly alcoholic aroma are all signs that your starter is becoming active.
  • If your tap water contains chlorine, use bottled water instead.
  • After feeding the starter with your gluten free flour and water, it should have the consistency of thick custard or porridge and amounts of flour and water can be adjusted to achieve this: if necessary, slightly increase the flour or water to achieve the desired consistency.
  • A larger quantity of starter will need a bigger flour and water feed than a smaller quantity.
  • A dry, flat, sweaty or watery looking starter usually means a feed of flour and water is urgently needed.
  • If a dark, alcoholic smelling liquid forms on the surface of the starter it means your starter has been active but is getting tired so pour off the liquid and feed with flour and water.
  • Remove and discard any mouldy looking crust at the edge of the bowl.
  • Feeding a starter when it looks active (i.e bubbly) will encourage increased activity.
  • To use up any left-over starter, why not make some gluten free sourdough flatbreads or gluten free sourdough pancakes. Otherwise dispose of any unused starter, or keep it at room temperature and feed it regularly until your next baking session.
  • An active starter can be kept in a refrigerator and will need feeding every 7 – 10 days. It can also be frozen but needs a warm place, and flour and water feeds to re-establish its activity.


How To make Sour Dough Starter 😊

  1. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together. Cover loosely with cling film and leave in a warm place for about 12 hours.
  2. After the 12 hours have passed, add another tablespoon of flour and another two of water, mix together, cover loosely and leave for another 12 hours.
  3. On day two (24 hours since beginning your starter) stir in a third tablespoon of flour and a third of water stir to mix, cover loosely and leave in a warm place for 12 hours.
  4. For the second feed on day two, add a tablespoon of flour and one of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  5. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  6. On the second fee of day three add two tablespoons of flour and another two of water, mix together and, cover loosely and leave for another 12 hours.
  7. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour flour and water feeding routine, and ensure the starter is kept in a constantly warm place.


  1. Once your starter is bubbly, stir the starter and then measure 100g of the starter into a large mixing bowl.
  2. Add 150g flour and 200ml water, stir to make a paste, cover loosely with cling film and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making (or keep and feed it regularly until your next baking session 😊  ).


  1. Dust the inside of the banneton or bread tin with flour and line a large oven tray with parchment.
  2. Add the white bread flour, salt and water to the bowl of ferment and stir to mix.
  3. Continue stirring to make a sticky mass of dough. Avoid adding flour.
  4. Drizzle the oil over the dough and turn the mixture a couple of times in the bowl.
  5. Tip the dough into the prepared banneton, cover with oiled cling film and leave in a warm place until double in size which may take 4 – 12 hours.
  6. Pre-heat the oven.
  7. Remove the cling film and very gently turn the bread out of the banneton onto the prepared oven tray.
  8. Bake for 50 – 60 minutes. You will know the bread is cooked if the base sounds hollow when tapped.


Equipment – 25cm/10″ round banneton, or round baking tin,  parchment paper, large oven tray and glass bowl

Temperature – 220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time –  50 to 60 minutes


I’d love you to share photos and comments – it takes a while to get organised but fresh warm sour-dough is so trendy and wonderful – you’ll be a star 😊

Food for T, U+Me

Gluten Free-Food for T

Simple healthy dinner ideas; healthy dinner recipes that meet our all our families favourite foods!

The ability to learn the difference of requirements and choice, is just a matter of perspective.

In this “Gluten Free” focus – its more about ‘life depends on our choices’ and support for those around us who are challenged, while we really have awesome food to share!  😊

Today another lesson for me…. The internet provides a world of opportunity to learn, to share and to be part of a choice of different communities. We choose to learn, to trust or question (?) the information provided.

Very few affiliates will share commercial opportunities on this site – as this field is so specific and new.

So…. I’ll copy in the links and information of different places that in some way support our gluten free requirements and provide their contacts etc.

I really appreciate the support of our small community now and hope that you will all share this site by trusting us with your comments, recipes and ideas, we can together make a home away from home – right here where we can make a difference!

I’d love to read your comments and ideas on how I could provide more help

Kind regards

Sandy 😊



Quinoa and Tabbouleh Salad

Tabbouleh is a perfect side dish; so healthy – goes with almost anything! Fantastic with hummus or baba ghanoush and different meats (barbequed) Quinoa replaces original buckwheat and makes this recipe vegan, gluten-free and full of antioxidants – just tastes fresh and wonderful!

Makes ample for 4-6 people or as separate serves over a few days. –


  • 1 cup quinoa, cooked and cooled
  • 3-4 Bunches Flat-leafed parsley, chopped
  • 1 red onion, chopped
  • 2 ripe medium tomato, chopped
  • 1 lemon (rind finely grated and juiced for dressing)
  • 2-3 tbsp olive oil
  • salt to taste
  • black pepper


  1. Cut all vegetables into a size of your choice (usually about ½-1cm) and add all and quinoa to a large bowl and seal with plastic wrap to be airtight and store in the refrigerator
  2. Put lemon rind, juice, oil, salt and pepper into a jar with a lid and shake well – can also be stored in the refrigerator.
  3. Salad can be store for several days – the amount required per meal can be served with some of the dressing, and the balance returned to refrigerator


Consider additions….

Rocket leaves, Kale, Fresh Mint, Spring Onions, Lebanese cucumbers, Lentils ….



Types of Flour and Starch Products

Alternate Types of Flour and Starch Products

Various types of flour support different types of food and extend the possible choices that create great selections of food.

As always, I give credit to Women’s Weekly cook books because they were my first and most informative source of information to manage the diet changes required in our family. 😊


Corn Tortillas – Flat, round, chips; a Mexican style unleavened bread – primary requirement for tacos, burritos and enchiladas. Great alternative to gluten-based biscuits or crackers for dips and party food.

Rice Vermicelli

Also known as rice-flour noodles, are made from ground rice. Widely available in supermarkets – and usually sold dried and sealed in airtight packet. Great as a deep-fried addition to salads and Asian style food or, soaked in water and then added to salads, spring rolls, stir fry dishes or soups


Won-ton or Spring roll Wrappers – made from rice flour, sold in supermarkets in various sizes. Simply need to be soaked in water as laid flat on a cloth (or T-towel) filling placed in the centre and folded as required.  Can be deep-fried or used as a cold wrapper too.

Fresh Rice Noodles – Thick white noodle made from rice flour and vegetable oil. Vacuumed sealed for freshness. Should be cooked in boiling water to remove any excess starch or oil. Great for stir-fry’s and soups.  Very satisfactory substitute for pasta.

Polenta made from ground corn (maize) – Simmered in water and becomes like a very thick porridge. Can be served plain, hot or – spices and flavours added – onions, olives, a choice of green vegetables, capsicums (peppers) and cheeses too, spread out flat in a try and allowed to cool, then a great choice of different uses – can be barbecued, fried or grilled with more cheese – Parmesan or something different – Gorgonzola too 😊


Flours of different types

Supermarkets and Health Food Stores are a great source for these alternatives.

Cornflour – Made from corn – (maize). Please check as sometimes a product being sold as Cornflour will indicate that it is “wheaten cornflour” and is therefore not suitable. Cornflour is a fine white starch used to thicken sauces, fillings, stir-fry’s, baking cakes and meringues. A simple, and wonderful starch!

Rice Flour – made from ground rice – a good thickener – used with other flours in cakes shortbreads and biscuits.

Quinoa Flour – is high in protein, calcium and iron. You can substitute this flour for all purpose
(plain) flour in many recipes and it is completely satisfactory to replace wheat flour in cakes and biscuit recipes.




Chickpea Flour – made from milled chickpeas – distinct flavour – great in batters doughs and pastries – wonderful tool in Lebanese food.

Potato Flour – a white flour – great thickener for soups, hot pots and sauces. Very common in Jewish and European cooking in cakes and biscuits etc.

Tapioca – made for roots of the tapioca schrub – can be used to make cakes and breads or as a thickener to soups, hot-pots and stews.

Soy Flour – made from soy beans and is suggested a great flour for batters.


Orange Syrup Cake

Another of the wonderful Women’s Weekly Favourites for my dinner parties 🙂


Orange Syrup Cake 

 185g  butter

1 tablespoon of finely grated orange rind

1 cup (275g) castor sugar

6 eggs

3 cups (375g) almond meal

3/4  cup (65g) desiccated coconut

3/4  cup (110g) rice flower

1 teaspoon baking powder (Gluten Free)


Orange Syrup

1 large orange

1/3  cup (75g) castor sugar

1/3  cup (80ml) water


  1. Grease 21 cm baba pan (or round cake tin if not available)
  2. Heat oven to 170C
  3. Beat butter, rind and sugar in a medium sized bowl with electric mixer until light and fluffy.
  4. Add eggs – one at a time – butter may curdle (not a problem !)
  5. Stir in almond meal, coconut, sifted flour and baking powder.
  6. Spread the cake mixture into prepared pan and into oven for approx 1 hour.
  7. Test that cake is firm and cooked .
  8. remove from oven and allow to stand for approx 5 minutes before turning to remove from pan.
  9. Pour hot syrup over the hot cake.
  10. Wonderful served hot or cold 🙂

Orange Syrup

  1. Using a vegetable peeler – peel the rind of the orange thinly, and then cut the ring into thin, fine strips.
  2. Squeeze juice from orange (need at least 1/3 cup of juice-80ml)
  3. Add to a small saucepan with the rind, sugar and water.
  4. Heat and stir until sugar dissolves without boiling.
  5. Simmer – uncovered – do not stir – for 5 minutes (ready to pour over cake fresh from oven)


I’d love to know what you think ? or do you have any ideas or recipes to share – please comment below and I’ll get back to you 🙂

Lemon Buttered Zucchini

Lemon Buttered Zucchini

Great base – My absolute loyaly to Womens Weekly Yr 2000 Cook Book  with some Sandy variations to follow…… 🙂


3 medium sized zucchini

60g butter

1 medium brown onion sliced

1 large clove garlic crushed

2 tablespoons lemon juice



  • Using a vegetable peeler, cut zucchini into long ribbon-like
  • Melt butter in a medium sized saucepan – add onion and garlic stirring until onion is soft.
  • Add zucchini; cook stirring until it is just soft.
  • Stir in lemon juice,  and serve  🙂


Some ….. Sandy Ideas   🙂

  • Add some flaked Parmesan cheese to top for serving
  • Prepare butter, garlic and onion in the saucepan… add the zucchini and carrot only long enough to cover the ribbons with the butter and serve as a salad.
  • Adding to that idea – add some herbs of choice – (mint, basil, parsley,..) some flaked Parmesan cheese, or crumbled Feta cheese…. some walnuts or  roasted pine nuts…
  • If we are doing salad…. what out ribbons of rock-melon too ….


  • and …. excellent recipe for Zucchini based (replacement styled) pasta if you are lucky enough to have a spaghetti peeler.

So many ideas from one little recipe base – Hope you get to enjoy this – 🙂

That’s about all the ideas for these last few  minutes – I’d love your comments or suggestions – thanks Sandy

Love Recipes for Gluten Free Food

I love food that happens to be Gluten Free ….  🙂

I consider life just a matter of perspective…… Adding a particular recipe today  – as you know my family in particular have seen this dietary challenge as difficult, demanding, disappointing, drama !

I thought of this one today from my dear old Womens Weely cookbook :).

  1. Lemon Buttered Zucchini – (on Recipe page) is just a wonderful addition, served as the very good, even sexy looking vegetable (and very healthy too!) for any meal and looks awesome with carrot added to that recipe too ….and…  🙂
      • Zucchini contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. The “summer squash” also contains antioxidant and anti-inflammatory phytonutrients.
      • Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber.
      • Brown Onions are loaded with antioxidants – compounds that inhibit oxidation, a process that leads to cellular damage and contributes to diseases like cancer, diabetes and heart disease, they contain over 25 different varieties of flavonoid antioxidants
      • Garlic (The ancient Greeks used garlic 2,500 years ago to treat parasites, respiratory infections and digestion problems.)  :). Garlic is an excellent source of vitamin C and vitamin B6, which is involved in the regulation of blood metabolism and the function of your nervous system. It also contains minerals such as zinc for the regulation of your immune system, and selenium and manganese – which are involved in the regulation of brain and nerve function. It also contains sulfur compounds
      • Lemons are a good source of vitamin C and of flavonoids, or antioxidants, which are thought to boost health and well being in several ways – cancer prevention, lowering risk of stroke and increasing iron absorption
      • Butter – the most important difference compared to margarine, is that pure butter contains saturated fat-  margarines contain trans fats. Trans fat raises LDL (bad) cholesterol significantly while lowering HDL (good) cholesterol.

Credit – These statistics and information are copies of  information provided by both of these sites.

My point being, that I can provide a wonderful recipe – that’s versatile – and changeable and with information like this……. proof that choices can be good for all of us not just the GF team .

Nb: Sandy note… Butter tastes better too 🙂


Please Join Us :)

Hello – Please Join Us

We are all about food!

To share our tried and tested recipes – where our dietary choices remain a joy and are an appreciated and wonderful experience of life!

Not all of our challenges should paint pictures that we aren’t part off 😊


  1. Please play it safe, if you’re not sure – see or talk to your doctor

  2. Diagnosed already – always look for the “gluten-free” label on purchased foods
  3. Always avoid all Wheat, Barley and Rye.

Gluten Intolerance, Gluten Intolerant, Celiac Disease, Coeliac Disease, pains and or swelling in the tummy, headaches, dry or irritated skin, general feeling of poor health are all part of a life we know in this circle.

Foods labelled as gluten-free or made with corn, rice, soy are those that we depend on ……

Do either of these exerts seem familiar……

.” the distinct autoimmune response to wheat proteins and transglutaminase enzymes in the gut that defines CD is just one possible expression of gluten intolerance….”

…” Gluten intolerance is an adverse reaction to gluten. Can be improperly applied to several conditions that are different in origin. These include celiac disease (CD), non-celiac gluten sensitivity (NCGS), wheat allergy, dermatitis herpetiformis, and (more rarely) gluten ataxia….”

Life and the food we love and share has to be Gluten-free – but I have learnt that this is not a limitation in my family or amongst my friends – its an awesome challenge (and with the help of Wealthy Affiliate) I’ve find a way to share wonderful and varied ideas. 😊

This picture is not a water/ oil painting we were taught in primary school – it’s of the damaged intestinal lining, someone’s terrible results from celiac disease


So please join us and let’s make food and this part of life, fun😊



Food – Glorious Choices

Food and Recipes – Glorious choices from one place and so easy…..

So the retail choices for gluten free products may seem limited – but that would be for those limited to direct sales through our supermarkets. have many branches across our world. The most impressive choices and deliveries of massive ranges of different products actually lays before you….. really !!

In one search I find that there are 27,149 gluten free food products available at and I can only suggest you try my links and instead of feeling that Gluten Free Diets  are a challenge – you may just change to feel that your world is full of choices.    I’ve come up with these different stats depending on what I put in the search log……

From Amazon

“Found 42,920 results for gluten free food

“Found 45,910 results for Gluten free groceries

“Found 3,940 results for celiac

“Found 15,323 results for gluten free recipes

Any one of my weblinks, from Amazon, will take you to their main outlet and if you put your own “specific search” in the search field from my link- just look at all we can find from the provider that may be the worlds largest “gluten free” supplier 🙂


(Have to say they have an enormous amount of other things that might be of interest  – make a coffee or tea and have a relaxing potter around while you’re there – add any thing extra you’re interested in – no point in paying delivery twice!)

Please give it a try and tell me what you think?

Sandy 🙂




Reads, Recipes, e-books, websites and a little Fun

Reads, Recipes, e-books, website access and a little fun! 😊

Considering my focus on quality reference material relating to our Gluten Free food considerations – I’d like to give you some of my personal choices  – and would love feedback – and if you might know of great choices too – please share them with us below.

I’m learning all the time… “the how too”  make our site work with the help of Wealthy Affiliates, and suggest its another very constructive and awesomely helpful tool that you might benefit from too  ……. ’cause here we are  🙂

My first ever GF Cookbook was part of the Australian Womens Weeky series in the late 90’s – this one in 2000 I believe – so I haven’t been able to find this issue still for sale ☹

I believe my pic is almost easy enough to see that it cost $3.85 + 35c GST also available in the UK and NZ too !

(…. I just had to share that because its like gold…. 😊 )


But I did find this next particular GF cook book available across several providers and for ease in Australia – also is available at Big W.

Online it is available at and as well as others.

There are many choices and it seems totally just too much sometimes.

There are so many to choose from and trying to make it easier, Book research!!  ….I have found Booktopia do have an awesome choice of Gluten Free books – approx 1700+ actually. They offer discounts, and also give very strong descriptions of the content of each recipe book. – Just one line from their pages of choice!  They also have about 270 gluten relevant e-books

Booktopia have 1 only “Gluten” audio  – but that I just have to share

(…… I actually know nothing about it – but I’m sure someone will be getting a copy of this story for Christmas $20.25 AU – {Bargain}   🙂

Enid Blyton’s books are beloved the world over and The Famous Five have been the perennial favourite of her fans. Now, in this new series of “Enid Blyton for Grown-Ups”, George, Dick, Anne, Julian and Timmy confront a new challenge: is it possible to get a good gluten-free cream tea?

Seriously – I’ll continue to share here the sources of information and  choices I have found; that being shared within my family, friends and now our community here, I’d love to receive your feedback  – Sandy 🙂

Reading for our Golden Gluten Free World

This is going to be the start of some reference material too   🙂

The Internet is a resource of billions of pages of information and so my focus on dietary limitations still has millions of pages.

My first focus in this area on our site…….  here is information worth reading that will be directly helpful –  I have found two particular books that help to understand the effect of Gluten Intolerance on the Gut. While Supercharged Foods have other material – the specific books I believe will help, and can be bought through our site 🙂

“Heal Your Gut” and the following book “Supercharge Your Gut” by author Lee Holmes are very relevant to our new view on life and genuine recommendations.

“…… an unhealthy gut concerns such as IBD, IBS, Crohn’s disease, coeliac disease, thyroid problems and diabetes amongst many others.

In my book Heal Your Gut, I say, “think of your gut as a garden that can only thrive when the soil is healthy. Healthy soil requires healthy foods and nutrients that will allow the ‘good guys’ to flourish. By feeding our bodies all-natural, easily digestible foods, we can help our gut to function optimally, without the need to resort to dietary supplements.”

and 🙂

“……Once you’re able to take hold of your gut health, who knows what else you can achieve? Just small changes can totally transform the way you look, feel and think for life.

In an easy to digest format, you’ll discover over 100 + gut-loving recipes… ” 🙂

Lee Holmes – Supercharged Foods

Guacamole and Cornchips

Party suggestion – Gluten Free Choices

So – One of the comments received this week related to Matt’s party.

Gluten Free food that was required this coming weekend ….  I’ve suggested  2 very popular ideas – unidentifiable as GF, because they are just so popular and taste awesome.  So thought I’ll  share these actual recipes too.

Guacamole and Corn Chips

Prepare and add all ingredients into a mixing bowl as you go  🙂

                                                                  So Add –

2  ripe avocados – flesh mashed as the base

1  small onion ( purple one if possible) finely chopped

2 cloves – garlic crushed

1/2  lemon – juiced

Salt and Pepper to  taste


Optional Additions ( and just wonderful !!  )

1/2 cup chopped fresh coriander (cilantro)

1 to 2 red chilli’s finely chopped – optional

Keeping just a small amount of both to garnish the top for presentation  🙂

Mix altogether very well;  put into a serving bowl – cover tightly and keep in a refrigerator until required. Serve with bowl of plain Corn Chips

(Not my pic – no chilli or coriander 🙁  )

New Ideas – Sharing will make all the difference

I just wanted to share an idea that our world is full of wonderful things to see and be part of – Random… but this is a trip I did to FNQ-QLD-AUS.

Makes me smile actually  – one of my holidays – its of “Ant Hills in Far North Queensland – Queensland Australia – Australia.  The reason for  posting this photo actually was about the “sharing” life with a group of wonderful, like minded people.


This site aims to cope with this Gluten Free Challenge –  very new here and considering all I know is based on the needs of my family, friends and now the community that I’m hoping will join us all, its important that I look to involve like minded folk 🙂

I’m going to look for the best resources I can find to add to my current family pile, (and those shared by our followers) and create, I hope,  a “Golden Gluten Free Home Base, filled with tried, respected and the helpful details and researched links here 🙂

The days of going to the book shops or the particular grocery shops and restaurants and other specific targets, to help manage our specific medical challenge has changed.

My lesson comes from my family – 2 of the older generation are absolute “net” flyers in their 80’s.  They have computers – iPads – mobile phones and love life with these services – cant imagine how to survive without these tools.  Another 2 – have none…. land lines only, not interested in technology… and no  access to the net, down through 4 family generations will change more quickly than we may wish to think about …. (thinking we should  hold hands and lets keep focused !! )

Actually as I move forward here, please join our community – My main focus is to find and share, researched weblinks, recipes and ideas that will make providing Gluten free food  and  all those restrictions, as easy and wonderful as any bush-BBQ or a silver service restaurant.

If  I and/or  we, can find any  great supportive information – I love and appreciate the concept of sharing! (and just as a “Sandy can’t help herself…” I also wanted to share that Wealthy Affiliates will give us all the ‘how too support’ to create a tool like this in any field you love and care about.

I have no medical background and absolutely believe all I can help with is ideas and great Food!  Hope you’ll comment and join in 🙂



Celiac Support Groups Online

Online Support – 🙂

Hello again,

My goodness, creating reference tools can be very challenging.

Given that we are very new together here, I aim to prepare some support material – as this new site grows – I hope this will be – with your help too 🙂

I’ll share some wonderful pieces of information that will make life for the Gluten Intolerant folk here, and throughout my family and friends easier.

My contribution and my way to help,   is food….. glorious food ….  and I genuinely believe as I mentioned on a day earlier here – complying to a gluten free diet is like a challenge for my absolute, horrendous and total dislike for Tripe, Livers, Kidneys, Beef Cheeks and Brains of any animal….(except when someone else has prepared the chicken based pate !)


These pieces of information are a direct credit to Google –  and are the references points I find so helpful in being constructive and being sure I’m doing the best I can for my loved ones and friends……


“What country has the highest rate of celiac disease?

The highest prevalence rate of celiac disease worldwide has been reported in North Africa. There is evidence that the prevalence rates of celiac disease in parts of North India are comparable to those in the West; celiac disease has also been reported among South Asian immigrants in the United Kingdom.  “.
(So we are very challenged in Australia then – hey  ….  and another piece of useless information of interest….
Australia and European Associations spell this medical issue in the same way  “Coeliac” – can’t help myself  but look for the trivia as well ).
Wonderful – Helpful Websites.
. –  Australia – ( National Health Foundation  – USA)
. provided these images on their website – makes it easy to see how we share this problem in our communities, and in greater numbers than expected.

Chart showing 83% of celiac sufferers are misdiagnosed with other conditions

5 – 22% of people with celiac disease have an immediate family member who also has celiac disease.

1 in ever 133 people in America are diagnosed with Celiac Disease.

Graphic showing people with celiac disease have immediate family member who also has celiac disease  –   (The Association of European Coeliac Societies )


Coeliac societies outside of Europe


Asistencia al Celiaco de la Argentina – ACELA 

Asociación Celíaca Argentina – ACA


Coeliac Australia

Tel: 0061 2 94875088


Federação Nacional das Associações de Celíacos do Brasil (FENACELBRA)


Canadian Celiac Association


Fundacion Convivir


Gluten-free Shanghai


Asociación Pro Personas Celiacas de Costa Rica



Grupo de Celíacos de Cuba 

Garrido 20708, Herarra y San Antonio
Reparto Carolina
San Miguel del Padrón
La Habana, Cuba

Tel: +53 (7) 91 41 28


Iranian Celiac Disease



Celiac and Non-Celiac Care Providers

Twitter: #cccpsjo

Facebook :

00962 79 1430104

00962 79 6586374


Kosovo Association for Coeliac Disease – CELIAKKOS

Shoqata kosovare për celiakinë – CELIAKKOS

Kosovsko udruženje za celijakiju – CELIAKKOS

Tel +383 44 938 102



Lebanese Celiac Association



Lithuanian Coeliac and Gluten Intolerant Association



Asistencia al Celíaco de México – ACELMEX


Association Marocaine des Intolérants au Gluten – AMIG

Tel. 00212 6 61 66 53 75


Coeliac New Zealand


Pakistani Celiac Society


Fundación de Celiacos de Panama (FUCEP)


Fundación Paraguaya de Celiacos – FUPACEL


Saudi Celiac Patients Support Group


Association Tunisienne de la Maladie Coeliaque

Tel: 00216 71 98 1268


Cölyakla Yasam Dernegi


Gluten Free – U.A.E


Asociación Celíaca del Uruguay – ACELU


National Celiac Association

Beyond Celiac