We’re excited to have launched a limited run of baking mixes that are Kosher for Passover. For a limited time, they’re available from Kraus Foods in Glen Eira and Kosher Kingdom in Elsternwick. Get down to one of these stores today and get yourself a bag.
The baking mixes are available in the following variants:
Devil’s Food Choc Cake, Vanilla Coconut Cake, Low Carb SR Flour, and Potato
If you don’t live in Melbourne then keep in mind we’ll be
supplying this range Australia-wide next year. Also, our Low Carb Self Raising
flour that is Kosher for Passover is now available in the baking aisle at
If you had the chance to try our Passover products, what did
you think of them? We’d love to get your feedback so shoot us an email to firstname.lastname@example.org or reach
out on social media.
When is Passover? Saturday, 27 March and ends in the evening of Sunday, 4 April
We’ve got a lockdown activity to keep the kids busy for a couple of hours. If you want a break from cooking then how about making play dough? This version is suitable for children who are coeliacs or anyone on a diet that restricts gluten.
Making playdough is lots of fun for kids and it’s a welcome distraction from screen time. This gluten-free version is a silky soft texture and safe for kids that are continually putting hands in their mouth or the ones who can’t resist eating it – which is most of them!
You don’t need a lot to make dough, but double check everything you use is suitable for your child’s allergies. Here is what you’ll need.
3 cups of W&G gluten free plain flour
4 tbs cream of tartar
1 cup of salt
1 ¾ cup water
2 tbs oil
Add the flour, cream of tartar, salt, water and oil to a large bowl and mix until well combined. Start stirring with a spoon, but you may find it easier to combine everything with your hands as it thickens.
Once the mixture turns into a dough-like texture, separate into pieces, depending on how many colours you want to use. Carefully add a few drops of food colouring to the dough and knead it until mixed through.
Tip: There is more than one way to make play dough. Another option is to mix all the ingredients in a saucepan over low heat. But we thought it would be more fun to just mix it with our hands, it worked beautifully!
Once the kids have finished playing with the dough it doesn’t need to be tossed out. Instead, store it in zip-lock bags until it’s next needed. You may need to add a little oil to bring it back to life again.
We hope you enjoyed this alternative use for our flour. Stay safe and sane!
Coeliac Awareness Week 2020 runs from March 13th – 20th. The purpose of this week is to raise awareness of coeliac disease. To help spread the word, we’ve pulled together an introductory guide on the subject.
Coeliac disease is an autoimmune condition where the body reacts abnormally to gluten, causing small bowel damage. Villi are tiny finger-like projections that line the bowel; they are flattened and become inflamed when gluten is consumed. This condition is a type of atrophy which reduces the available surface of the bowel to absorb the food’s nutrients.
Gluten is responsible for this damage to the body and can be found in a wide range of food and beverages. Wheat, barley, rye, and oats all contain gluten at varying levels. At first glance, this may not seem like a lot of food types; however, food manufacturers use these ingredients in a surprising number of products.
It is estimated that one in every seventy Australians has Coeliac Disease. Interestingly, of that number, around 80% have not been diagnosed. In Australia, Coeliac Awareness Week plays a major role in increasing awareness and helping people understand the symptoms.
Do you suspect you may have coeliac disease? Getting a definitive diagnosis from a qualified medical practitioner is imperative. The good news is, screening for this disease is relatively simple.
Step 1: Maintain a regular diet
Before any medical testing can be carried out, you’ll need to stick to a regular gluten diet for six weeks. You probably won’t feel great over this period, but it is necessary. Testing may produce false negatives if you’re already on a gluten-free diet.
Step 2: Get blood tests
A quick blood test, referred to as serology testing, is the next step in the process of diagnosis. The test looks for elevated levels of specific antibody proteins. Higher levels indicate that there could be an immune reaction to gluten.
Step 3: Endoscopy
If the blood test results come back positive then your doctor will usually request an endoscopy. A long tube with a small camera is fed down the throat and through to the small intestine. This allows the specialist to take a close look at the lining of the intestine. At the same time, several biopsies can be taken, which involves taking some small tissue samples; any damage to the villi will be evident from analysing these tissue samples.
The thought of an endoscopy may seem overwhelming for some, but it is actually a simple procedure which usually takes under 10 minutes.
We pulled together some statistics…
* The average age for getting diagnosed with coeliac disease is 40 years of age.
* If a family member has CD, there’s a 1 in 10 chance of other family members also developing it.
* Once starting a gluten free diet, it takes 3-6 months for the small intestine to recover, in children.
* Once starting a gluten free diet, it takes 2-3 years for the small intestine to recover, in adults.
Life for a coeliac is a different world in 2020 compared to 10 years ago. There is a staggering range of products on supermarket shelves that are suitable for those on a gluten-free diet. Virtually every category of food has an ever-increasing number of options; however, there is still plenty of room for new products to be developed.
According to data published by Statista the gluten-free market is estimated to grow to almost USD$7 billion by 2025.
So, what are the common symptoms associated with coeliac disease? There is a wide range, but here are some of the more common ones:
There is a range of other symptoms so check out Coeliac Australia’s symptoms for more information.
Did you know that 12.1% of Australians have removed gluten and or wheat from their diet? This number grows each year which means there is an ever-growing base of resources in this area. If you need to eat gluten-free then you won’t be alone. There are loads of gluten free recipes that have been developed without gluten, as well as groups on social media to discuss anything related to the topic.
There’s a 15% chance that if you have coeliac disease, you’ll have another autoimmune disease. The later the age of diagnosis, the higher the possibility of developing other autoimmune disorders. Some of the common disorders associated with CD include arthritis, Type 1 diabetes, multiple sclerosis, and thyroid disease. For more information check out this page.
Your initial foray into eating gluten free may seem overwhelming. There are a surprising number of products that contain it. Soup, processed meat, dressings, sauces, and even beer may contain gluten.
In Australia, gluten is classified as an allergen and must be declared on the product’s nutritional label. Always check this label in-store. Even if a product is gluten-free, the food may have been made in a facility that contains allergens.
If you, or your child, are experiencing symptoms of coeliac disease then the best thing you can do is visit your doctor to get a checkup. A simple 3-step process will provide you with solid answers.
For those that have recently been diagnosed, eating out and at-home cooking may seem daunting at first. We suggest asking lots of questions and joining online groups to absorb as much information as possible. Another great option is to attend exhibitions – these are invaluable for finding new gluten free food suppliers and for staying up to date with all the latest information on coeliac disease.
Halloween is that time of year when the lollies and chocolate are flowing freely. Last year we showed how the kids can make a gluten free Halloween pumpkin cake from cup cakes. It was a popular post, but this time around we wanted to make it even simpler.
Enter the Mac O’ Lantern.
That’s right. We’ve gone for a savoury themed food project which cuts back on the sugar. These gluten free Mac O’ Lanterns are a fun kids’ recipe that anyone can whip up.
We used our Cheesy Mac as the filling, but there’s nothing stopping you making your own macaroni cheese. Our Mac will be appealing to those on a gluten-free or plant-based diet. If you want a quick, easy way to make the filling then packet mixes are good for this too.
If the kids don’t like capsicum then choose another vegetable that works. Some good options are tomato, eggplant, or zucchini. You could also hollow out a marrow and create one large Mac O’ Lantern to share.
This is the easy bit.
Slice the top off capsicums that have been washed and dried.
Remove the white stuff inside and discard.
Use a sharp knife to cut out the eyes, nose and mouth.
Make the Cheesy Mac according to the pack instructions.
Spoon Mac into the capsicums and serve.
Try to find the smallest caprsicums possible. Most kids will struggle to eat an entire large capsicum.
Good news for all you bread-lovers across Australia. Most of the leg-work is already done! We’ve lovingly par-baked the dough in our Melbourne bakery; all you need to do is pop the loaf into an oven for 10 minutes, then slice and eat!
About the range
The team are excited to introduce our new range of bake at home artisan bread. An unsliced loaf that’s soft on the inside and crusty on the exterior. As with all our bread, these loaves are vegan-friendly and are free from gluten, soy, nuts and dairy.
The bake-at-home range is available in three delicious varieties: white, 7 seeds, and olive.
How is this range different?
1. Take advantage of a bake-at-home product
The beauty of “bake-at-home” is that the end user has more control. When you’re ready to eat the bread, it’s a quick blast in the oven to create bread that’s just like fresh bread bought from the bakery!
2. Innovative packaging
Thanks to an innovative gas-flushed bag, we can maximise the freshness of your bread without the need for preservatives. No oygen can get in, and that’s what causes bread to “age”.
3. Online shipping Australia wide
Until now, we have been unable to ship our bread to various parts of Australia due to the shelf life constraints. This artisan range has 20 days of shelf life – well, it’s actually longer but we wanted to be conservative! This allows us to ship to every part of Australia – so noone misses out.
We’re also working hard to get this artisan bread into retail stores across the country. If online shopping isn’t your thing, visit your local Independent Supermarket and let them know you want the bread in store (if it isn’t there already).