Being allergic to wheat and intolerant to dairy can pose some problems, but if you look far enough it’s possible to find alternatives which you will find below.

In Australia we are truly blessed for the culinary delights available to those of us with these issues are continually increasing: to the extent that cafes and bakeries are specialising in providing these foods. Gone are the days of bland, boring, heavy foods.

Recipes are included below.


Flours

Vitarium Plain and Self Raising flours – the best brand I have discovered to date. They are available from: http://www.glutenfreeshop.com.au

F. G. Roberts Cottage Bread Mix – it’s the first wheat free bread that tastes like the real thing and can be eaten without toasting for several days. Not available overseas at this stage, but the company is working towards it.

Below is a list of links to the F. G. Roberts web page. They are in the process of setting up an online shop. In the meantime, it is possible to order via phone or email. The details are all on the home page.

http://www.glutenfreehealth.com.au/default.htm

http://www.glutenfreehealth.com.au/GlutenFreeBreadMix.htm

http://www.glutenfreehealth.com.au/BreadRecipes.htm

White Wings Corn Corn flour

Glutinous Rice Flour (Found in the Asian section of Coles in a little green bag)

Woolworths, Coles and Foodland have a wide range of gluten, dairy and wheat free foods (in health food section and freezers)

 

Other:

Massel Beef stock powder

Massel Chicken stock powder

Whittakers 72% dark chocolate

Hazelnut Meal

Almond Meal

Cadburys Cocoa

Corn Glucose

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Milk: milk is easily subsituted with the alternatives below:

Soy Milk – So Good Regular

Quinoa Milk

Oat Milk

Pasteurized or Powdered Sheep Milk (see below)

 


Sheep Products

Many people find that although they are unable to eat cow or goat dairy products, they can eat sheep milk products.

Research has found them to be better for us.   http://www.sheepcentre.co.uk/sheep_milk_facts.htm

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Sheep Cheese

The large supermarkets sell Feta.

Other cheeses can generally be found in the speciality shops or shops dedicated to selling cheese.

Sheep Yoghurt

Yoghurts can generally be found in speciality shops or shops dedicated to selling cheese. It may be possible to find sheeps yoghurt in large supermarkets.

Pasteurised Sheeps Milk

This is just like cows and goats milk. Unlike the powdered milk, there is no strong aroma or taste to it.

Powdered Sheeps Milk

This has a slightly strong aroma, but makes a thick creamy milk.

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Shops

South Australia:

Continental Deli in front of Woolworths in Marion Shopping Centre (Yoghurt and cheese), Marion, South Australia

Continental Cheese shop in front of Coles in West Lakes Shopping Centre (Cheese), West Lakes, South Australia

The Smelly Cheese Shop (Adelaide Market). (cheese and yoghurt). You can also order and pay for cheese online.

They ship all over Australia at quite low shipping rates:

Website:    https://www.smellycheese.com.au

 

Kangaroo Island Pure

Shop 16/17 The Adelaide Central Market

Pasteurised sheep milk (700mls), Yoghurt and Cheese (+ meat products and eucalyptus oil)

They ship all  over Australia and are working towards interantional sales.

Website: http://www.goodfoodkangarooisland.com/food/islandpure.asp

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Tasmania: http://grandvewe.com.au/ (cheese)

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Western Australia: The Mouse Trap (Fremantle Markets), Fremantle (cheese and yoghurt)

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Victoria: Meredith Dairy (Yoghurt and Cheese)                        http://www.meredithdairy.com/index.html

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Overseas

We have discovered varieties of sheep cheese on Rodrigues, in the supermarket at Grand Baie (Mauritius) and all supermarkets we visited on Reunion (the best range yet)

 


Powdered Sheeps Milk:

I have found places in Italy and New Zealand that sell powdered sheep milk. It is now available in Australia from:

http://www.glutenfreeshop.com.au (It is expensive, but well worth it).

http://www.blueriverdairy.co.nz/Products

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I have also found it’s possible to make your own yoghurt from scratch with powdered sheep milk and live yoghurt culture. It is also possible to make soy, coconut or almond yoghurt. For more info see the link below:

http://www.greenlivingaustralia.com.au/yoghurt.html#milk_powder_yoghurt

Here are some places in Australia that you can purchase the culture:

http://www.greenlivingaustralia.com.au/yoghurt_culture.html#yoghurtculture

http://shop.gapsaustralia.com.au/gi-prostart-yoghurt-starter-24-gram/ (this is the one I have purchased)


Bakery

Alby’s Artisan Bakery

https://www.facebook.com/AjsFineFoodsPtyLtd

Alby specialises in freshly baked products and has hit the jackpot for the finest, most delicious tasting wheat free products on the market.

‘There’s an impressive range of bread, savoury pies, pasties, sausage rolls,
quiches, custard tarts, fruit flans, apple pies, cherry pies, slices,
lamingtons, cakes, gateaux, birthday cakes (can be customized – requires 2-3
days notice), donuts… and the list goes on!’ (Quote from Alby’s on products available).

Unfortunately he is only in Adelaide.

4/117 Henley Beach Road, Adelaide, 5032 (just down from Thebarton Theatre and almost next to the furniture store on the left heading towards the beach)

Mon – Sat: 8:00 am – 4:30 pm

Phone: (08) 8354 0889.

AND

Alby’s Artisan Bakery Café

http://www.glutenfreeeatingdirectory.com.au/eateries/Alby’s_Artisan_Bakery_Cafe

66 Holbrooks Rd, Flinders Park, South Australia 5025

Unfortunately he is only in Adelaide.

 

Free

Sells a wide range of foods, packaged, frozen and fresh. Includes a small cafe.

93a, Unley Road
Unley, SA, 5061, Australia

Phone: 08 8357 0094      Website: http://www.freestores.com.au/

 

Biga Cafe Bar 

200 Hutt Street, Adelaide, South Australia

We had breakfast here. A great range to choose from and delicious into the bargain. Open 6am – 3:30pm.

https://www.facebook.com/BigaCafe

 

Perth

Found a great little place to eat in Perth: Miss Maud (corner of Murray and Pier streets). Well worth the visit if you’re ever there.


Some Recipes

 

Carcassone  Stew

Whilst visiting Carcassonne and Castelnaudary, the food on every menu was the Cassoulet, a dish that legend says eventuated as a result of townsfolk being starved during a siege. Down to the last of their food, the people combined their meager ingredients in one large stew. With the introduction of the American white bean to France, the ingredients of the Cassoulet gradually underwent a change. Our Carcassonne Stew is based upon the intial stew.

 

2 dessertspoons margarine/butter

1 teaspoon salt

Pepper to taste

½ teaspoon basil

½ teaspoon rosemary

2 teaspoons chives (fresh chopped, or dried)

½ teaspoon parsley

¼ teaspoon paprika

1 teaspoon curry

1 medium leek chopped

2 spring onions chopped

2 cloves garlic crushed

1 shallot chopped

1 sachet or 1 tablespoon powdered chicken stock

½ kg sausages

1kg chicken breasts

4 slices bacon

5 small potatoes diced

1 sweet potato diced

¼ medium sized pumpkin diced

1 cup red wine

2 cups water

 

In a preheated pan add the margarine/butter and melt.

Add the salt, pepper, basil, rosemary, chives, parsley, paprika, curry and stir

Add and sauté the leek, onions, garlic, shallot.

Add the chicken stock and stir into the mix.

Add the sausages, chicken and bacon. Lightly brown.

Add potato, sweet potato and pumpkin. Stir.

Add red wine and water – just covers the ingredients. Stir

Cover pot with lid. Bring to boil and reduce to low heat.

Cook for 1 hour, stirring occasionally.

Remove lid and continue simmering until the liquid has reduced and a thick stew remains.

 

 

Eggs and Rice

Step 1

1 cup rice

4 teaspoons chicken stock powder

1 teaspoon dried chives

1 pinch salt

Water for boiling rice within

 

Step 2

1 dessertspoon margarine

2 spring onions, chopped

1 clove garlic, crushed

1 teaspoon chilli powder

Salt and pepper to taste

4 eggs

 

Steps

Bring to boil water with chives, pinch salt, chicken stock powder.

Add rice and boil until cooked

Drain and rinse to remove starch

Allow to further drain after the rinsing.

In frying pan melt margarine

Sauté garlic, spring onion, salt, pepper and chilli powder

Add rice. Cook until beginning to crisp.

Remove and place on plates

Into pan place the eggs.

Cook until whites no longer clear. Turn for a few seconds (ensure leave egg yolks runny), then place on top of rice.

The beauty of this dish is the egg yolk seeping through the rice upon being cut open.

 

Rum Slice

4 dessert spoons margarine (nuttalex is preferable, but any is fine)

2 x 180g gram blocks 72% cocoa chocolate (my preference is Whittakers, but any brand is fine)

1/3 cup dried apricots diced

1/3 cup dried cranberries

1/3 cup dried blueberries

¼ cup raisins

2/3 cup dates diced

¼ cup rum

2 cups coconut

1 x 395gm can condensed milk

3 cups tea biscuits crushed (any type of crisp sweet biscuits will work)

 

Place all dried fruit and rum into bowl – preferably leave to soak for 24+ hours

Melt chocolate and margarine over a saucepan of water set on low. Be careful not to burn chocolate – I often turn off the gas before the chocolate is fully melted for the heated saucepan and water retains quite a bit of heat for a time afterward.

Add the condensed milk to chocolate/margarine mixture once most of chocolate is melted.

Remove from the heat.

Add the fruit mix, coconut and crushed biscuits to the chocolate mixture.

Combine well.

Spoon mixture into a pan covered with Glad Bake. Press firmly with spoon.

Sprinkle with coconut.

Place in fridge until firm.

Remove from fridge and pan. Cut into slices. Place in a container and store in the fridge.

 

Avocado Chicken in Maple Syrup

500g chicken breast fillets

¼ cup avocado oil

¼ cup maple syrup

Clove garlic

¼ leek

Salt and pepper to taste

Dessert spoon plain flour

¼ cup water

  • Dice Chicken
  • Chop leek and garlic finely
  • Combine oil, maple syrup, salt, pepper, chopped garlic and leek. Mix well.
  • Add chicken.
  • Marinate for an hour or more.
  • On a medium heat, heat the saucepan. Add marinated mix and cook chicken thoroughly.
  • Thicken mixture by using some of the heated marinate mix with the water. Add the flour and mix thoroughly.
  • Take the saucepan off the heat. Add the flour mix. Stir until thoroughly combined. Return to stove and heat through until the mix thickens, stir continuously.
  • Terrific with rice, on wraps or as a sandwich filler.

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Pastry

Good for pasties, pies, sausage rolls, tarts

  • 200gm margarine
  • ¼ cup nurses corn flour
  • ¼ cup glutinous rice flour
  • ½ cup Roberts Cottage Mix bread flour
  • 1 cup Vitarium plain flour
  • 1 cup Vitarium SR flour
  • 7/8 cup Water
  • 1/8 cup oilve oil
  • Pinch of salt
  1. Place all flours and salt in a bowl.
  2. Add margarine.
  3. Rub margarine into the flour until it has a crumbly consistency.
  4. Add olive oil and water.
  5. Mix until a dough is formed. (It will be a little tacky)
  6. Spread some plain flour on a board. Place dough on this.
  7. Gradually knead this flour into the dough until the dough is smooth.
  8. Cut off pieces to the size you want. Place a little flour on the tacky side and roll into shape for rolling.
  9. Place on Glad Bake and roll to the size you require.

When ready to place in the oven lightly spread some milk across the top.

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Rissoles

¼ leek

2 spring onions

1 teaspoon fresh chives (or dried)

1 clove garlic

250g mincemeat

5 medium mushrooms

1 egg

½ sachet tomato paste

2 teaspoons Sweet Chilli Sauce

Salt and Pepper to taste

1 cup glutinous rice flour

1 cup corn crumbs

1 dessertspoon Nuttalex (margarine)

  • Place mince, salt, pepper and egg in a bowl and combine.
  • Dice leek, spring onions, chives and mushrooms.
  • Crush garlic
  • Heat Nuttalex, chilli sauce and a pinch of salt in a pan.
  • Sauté leek, spring onion, chives and garlic, then remove from pan and add to mince mixture.
  • Slightly sauté mushrooms and add to mince mixture.
  • Combine the ingredients.
  • Gradually add rice flour and combine until the mixture is slightly tacky. Add more flour if required.
  • Make dessertspoon sized balls with the meat and roll in the corn flour.
  • Place additional Nuttalex in the pan and heat.
  • Place the patties in the pan – slightly flatten them – and cook until cooked half way through. Turn the patties over and repeat the process on the other side.

Serve with vegetables and freshly cooked potato chips

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Wraps

50g plain flour

50g corn, corn flour

10g walnut meal/flour

Pinch salt

1 egg

215ml water

  • Combine dry ingredients.
  • Add water and egg.
  • Mix well.
  • NB: If the mix appears too thick, add more water until it’s the consistency you are looking for.
  • Heat pan with small dab of olive oil.
  • Add portion of the mix to the size you want.
  • Cook until edges begin to turn up.
  • Flip wrap over.
  • Cook until dry.
  • Place wrap on baking paper. Repeat the process until the mix is finished.
  • The wraps can be frozen or vacuum bagged.

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Pancakes

2 cups milk

1 egg

Pinch salt

½ cup plain flour

½ cup SR Flour

  • Beat egg and salt.
  • Gradually add flour and milk. Mix well.
  • Heat pan and add margarine. Once the margarine has melted, it is time to add a portion of the mix (to the size pancake you desire).
  • Cook until the mix has dried on top. Turn and cook until brown.
  • Serve with topping of your choice

Suggestions

Honey and apricot

Lemon/lime and sugar

Jam

Soy Icecream/sheep yoghurt and fruit

Sheep Yoghurt and honey