Tag Archives: gluten free

Gluten and Thyroid – Dr Tom O’Bryan

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Gluten and Thyroid – Dr Tom O’Bryan

quiche1YAY! Bernice’s GF Feta, Pea and Dill Quiche with Lentil and Sweet Potato Pastry recipe won the Canadian Lentil Challenge! Thanks to anyone who voted for it.

Second Opinion Series – the thyroid sessions
Yo! Wassup yall! – my teenage son just thought this was so funny when we were listening to an Underground Wellness podcast – till I did point out Sean is actually entitled to talk like a bro. Dr Tom OBryan will be talking about the gluten and thyroid connection on tuesday/wed USA which is wed/thursday australian time. Watch all of the sessions while it’s free ( just click the banner below; you still have 24 hours or so to catch up on the opening presentations too) or grab the complete sessions as a paid download – I’ve previewed this and watched the first couple completely and they are great. Sean Croxton always does a super job of asking the right questions, keeping it fun, relevant and intelligible for the average person. Plus he’s so genuinely supportive of his viewers, be they paying customers or just along for the ride.
TomOBryan1_Live

The original Gluten Summit with Dr Tom is still available to download for USD $67 and it too was amazing – I learnt so much. ( Any commissions from sales go to Astrotas of course! )

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Mystery Dip

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So I made this gluten and dairy free  ‘mystery dip’ in a hurry the other day and found it met with a good reception at the March meeting. It was quite a deal tastier after overnighting in the fridge so suggest you also make the day before.

  • One cup cold mashed baked sweet potato
  • 150 g hot smoked salmon (make sure it’s the sort of smoked salmon with a cooked texture that will flake. i used Huon hot smoked chili salmon. I gues you could subtitute well drained tinned salmon )
  • teaspoon ground Sumac (and a pinch to decorate later)
  • tablespoon or two of  Red Kelly’s sweet chili and lime dressing ( find it at the Nuthouse Ulverstone, Doula’s Fruit and Veg in Devonport or IGA )*
  • pinch seasalt

Blend everything together with a fork ( difficult) or stick blender ( easy) until smooth enough to dip a cracker in.  Sprinkle an extra pinch of sumac on top. cover and refridgerate overnight. Suitable to freeze.

Enjoy with Peckish lime and pepper rice crackers also from selected IGA supermarkets. Alas the Nuthouse doesn’t have this flavour

* who carry astro posters  🙂

Feta, Pea and Dill Quiche with Lentil and Sweet Potato ‘Pastry’

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Feta, Pea and Dill Quiche with Lentil and Sweet Potato ‘Pastry’

Confession – after watching the movie based on preparing a dish from Julia Child’s classic cookbook every day, my teenage son and i decided it would be a good idea to bake our way through a cookbook. Only we chose Womens Weekly Cakes Biscuits and Desserts! After only a week we realised this would kill us, and I was running out of people to foist the leftovers onto. So I started baking cakes for Astro as a monthly treat.

Our speaker for April is Anita Rossiter who is talking on the gut brain connection. Her healthy diet is not as omnivorous as the standard food pyramid or plate or whatever shape the gov is pushing now. No sugar, no gluten – So I”ll have to lift the bar on Astro $1 a head catering beyond ‘mystery dip’ and the staple packet mix glutenfree choc brownies 🙂 Granted they have no e numbers on the mix and i make it with fresh nuts, freerange eggs and great butter, but i can’t help feeling a wee bit guilty when they are complimented.
I’ve been feeling somewhat intimidated by this. My canadian friend Bernice’s food blog to the rescue! Her sister follows a similar diet to Anita and she’s entering this unique vegetarian quiche with a gluten free lentil and sweet potato crust and these hors d’oevre sized morsels Shrimp Lentil and Turmeric Dumplings in a contest and i think they will please both Anita and our often vegetarian members. Leave a nice comment on her blog if you want to help it win.

Gluten Free Baking Class

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Gluten Free Baking Class

10-1 Sat October 12th Penguin Highschool with Robin Ellenberger from Skyranch. Due to insurance woes we have had to move this back to Robin’s Bakehouse in Travellers Rest near Launceston. The venue is much smaller so only two at a time max. but then you have more attention from Robin so that’s better eh? You will arrange a time thats mutually suitable.

Learn to make three of her breads perfectly, and see demos of pastry and a delicious shortbread. Also previewing her new pumpernikel bread recipe! Each person will bake and take home three products of their choice.

Cost $75 members ( parent/child couple or lone adult ) Child must be primary school aged 8-13 and fully supervised. Only six places available! Non Members $10 surcharge.Payable at time of booking.

Please email your details including phone number when enquiring.  Bring Apron teatowels notebook pen and  containers for your goodies.

Astro GF Brownies

A jar of homemade gluten-free brownie mix makes a perfect gift for gluten-free family and friends. This recipe is easy to make and the brownies are soft and delicious!

from http://glutenfreecooking.about.com/od/dessertsandsweets/r/Gluten-Free-Brownie-Mix-Recipe.htm

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 -16 brownies

Ingredients:

  • Dry Mix: (Makes enough to fill 500ml jar and prepared, fills one 8×8 inch pan)
  • 1/2 cup gluten-free SR flour blend (woolworth’s Macro brand)
  • 1/2 cup unsweetened cocoa powder ( Loving Earth Raw Cacao )
  • 1/4 teaspoon salt
  • 3/4 cup raw cane sugar ( for stickier brownies add 2 more tablespoons of sugar )
  • Add to dry mix:
  • 80 g (1/2 cup) softened unsalted butter*
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup walnuts (or nuts of your choice) soaked overnight and chopped coarsely – optional

Preparation:

Preheat oven to 180° C

Grease an 8×8-inch square baking pan and line the bottom with baking paper.

To prepare dry mix:Combine dry ingredients in a bowl.

To prepare brownie batter: Butter must be very soft – place in the oven briefly in an oven proof jug, or use the microwave (med 30 secs does a good job for me). Mix soft butter with vanilla essence and eggs with a metal fork.
Bake in preheated oven for about 25 minutes. Watch cooking time carefully. When a toothpick inserted into center of baking dish comes out clean brownies are done. Don’t overbake or brownies will be hard! Cool in the pan on a rack for 5 mins before running a knife around the edge to loosen from the sides of the pan. Wait 10 minutes more before turning out onto a cutting board and cutting (3×4 for 12 oblong brownies or 4×4 for 16 squares).

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.