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Gluten Free Kids Festive Snacks

Gluten Free Kids Festive Snacks

With Christmas looming up fast we decided to whip up some gluten free baking ideas that anyone can make. These are fun projects that are perfect for kids to work on.

Remember that not all confectionery brands are gluten free so be sure to check the labelling to be sure. If in doubt, contact the manufacturer to double check it’s safe for you to eat.

Gluten free kids Xmas recipes

Rudolf Cakes

We used this mud cake mix recipe to make the cake, but really it could be any cake you wanted. Don’t let us cramp your style. If you’ve got a cake mix that’s been sitting in the pantry for ages, here’s an excellent use for it.

Rudolf Cakes

Once you make the cake, let it cool and then decorate with gluten free pretzels and confectionery. You can make the antlers stick to the cake using icing. Icing is also a good option for decorating Rudolf’s face if you don’t have any allergy free confectionery.

Gingerbread people

Gingerbread dates back to the 15th century so it’s fair to say this yummy treat has stood the test of time! They used to be baked by monks in the form of angels but over time, the secret of gingerbread’s deliciousness spread. Now its a popular treat in most parts of the world, with the “gingerbread capital” being located in Nuremberg, Germany.

Gingerbread men

Make a batch of gingerbread with this recipe then use cookie cutters to design your people. Use gluten free icing and confectionery to decorate.

Xmas tree pops

Once again, we used the mud cake recipe for these tempting Christmas sweet treats.

Christmas tree pops

Use gluten free icing and add touch of green colour to decorate them. Then finish with some gf confectionery.

For the tree trunk, use cake pops, solid straws or any other stick that’s food safe and able to hold the weight of the cake.

Xmas Tree Pops

Do you have a favorite festive season treat you love to make? Share it with us on Facebook or Instagram.

Happy baking this festive season!


How to Stock Your Pantry for Gluten-Free Baking

How to Stock Your Pantry for Gluten-Free Baking

When it comes to gluten-free baking, a well-stocked pantry is key to creating a wide variety of tasty treats without the hassle. If you’re new to gluten-free baking, knowing what to stock might seem overwhelming. Let’s break down the essentials of a gluten-free baker’s pantry.

Gluten-Free Flours

A major part of gluten-free baking is finding the right flour alternatives. Here are a few options to consider:

  •     Almond Flour: A protein-rich flour that’s perfect for low-carb baking.
  •     Coconut Flour: A highly absorbent flour, excellent for baking cakes and muffins.
  •     Rice Flour: A neutral-tasting flour that’s great for a variety of baking recipes.
  •     Buckwheat Flour: Despite its name, it’s gluten-free and adds a rich, earthy flavor to baked goods.
  •     Sorghum Flour: Adds a soft texture to baked goods, making it ideal for cakes and bread.
  •     Oat Flour: Ensure it is certified gluten-free, as oats may be cross-contaminated with gluten grains.
  • Quinoa flour: A nutrient-rich grain that can be used in baking.

Gluten-Free Starches

In addition to flour, various grains and starches are essential in gluten-free baking:

  •     Cornstarch: Used for thickening sauces and as a part of gluten-free flour blends.
  •     Tapioca Starch: Great for adding chewiness and structure to baked goods.
  •     Potato Starch: Helps to add moisture and lightness to gluten-free recipes.


Without gluten to hold things together, your baking requires alternative binding agents:

  •     Xanthan Gum: Often used in gluten-free baking to replace the elasticity and structure that gluten provides.
  •     Guar Gum: Another popular gluten substitute that helps to improve the texture of baked goods.
  •     Psyllium Husk: This natural fiber can help add structure to gluten-free breads and pastries.


A variety of sweeteners can be used in gluten-free baking, including white and brown sugar, honey, maple syrup, and agave nectar. You can also consider date sugar, coconut sugar, or stevia.


Butter, coconut oil, olive oil, and avocado oil are all excellent choices for gluten-free baking. They can be used for greasing baking pans, adding moisture to dry ingredients, and creating flaky pastries.

Other Essentials

Don’t forget baking powder and baking soda, which are crucial for leavening. Also, stock up on essentials like vanilla extract, spices (like cinnamon and nutmeg), cocoa powder, and gluten-free chocolate chips.


Creating a well-stocked gluten-free pantry might seem like a large undertaking at first, but once you have the basics, you’ll be well-prepared to tackle any gluten-free recipe. Remember, everyone’s gluten-free journey is unique, so don’t be afraid to experiment and find the ingredients that work best for you. Happy baking!

The Essential Gluten Free Baking Guide [2023]

The Essential Gluten Free Baking Guide [2023]

How to bake without the gluten. It’s easier (and tastier) than you may think. We’ll show you how to get started today.

Gluten Free Baking Guide

Starting out on the road to gluten free eating can be frightening for some, while others view it as a mild inconvenience. It’s important to remember that just because you can’t (or won’t) eat gluten, that doesn’t mean it’s the end of eating tasty food. It just means you need to go about things in a different way. This gluten free baking guide will hopefully get you up and running with minimal hassle.

The team at Well and Good spends a lot of their year attending gluten free Expos and other similar events. When we get talking to the people there, many say they feel alone and don’t have the information they need to eat right. Well, let’s dispel that myth now. There are loads of resources online, as well as community groups and organisations that can help.

A good starting point for information

  • Coeliac Australia – A useful resource with lots of information about coeliac disease, fact sheets, and info on eating gluten free. There is also a membership that provides support and lots more information.
  • Dietitians Association of Australia – Need assistance putting together a meal plan that’s gluten free and healthy, then visit this website to find a dietitian in your area.

Of course, you can also check out our extensive list of gluten free recipes or simply contact us for any gluten free baking advice.

Join the Community

Once you go gluten free it’s a good idea to become an active part of this community. This will provide you with lots of information and provide a real sense of community. You’ll notice that we are a close-knit group who are very passionate about gluten free eating.

An excellent place to join the discussion is Facebook. You can do a search for “gluten free” and filter by groups. To get you started, a popular group here in Australia is Gluten Free and Friendly Recipes.

Facebook groups are just one option, though. There are loads of other communities, both online and offline. A very popular international forum where you can ask questions and learn loads is the Gluten Free Society. Instagram, Pinterest, and TikTok also have thriving communities living gluten free lives.

What is gluten?

Gluten is a protein that’s in a lot of foods. It derives from wheat, rye, and barley. A coeliac’s small intestine is hypersensitive to gluten which makes digesting food more challenging. The immune system reacts abnormally to gluten, and damage to the bowel results.

what is gluten

Gluten is found in wheat-based flour and is an important part of the baking process, providing structure and elasticity. Thankfully, there are other ingredients that do a similar job to gluten without the unpleasant side effects.

Why Eat Gluten Free?

Those that suffer from Coeliac Disease or gluten sensitivity need to cut gluten out of their diet or face health problems ranging from minor to extremely severe.

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 that reduces the available surface of the bowel to absorb the food’s nutrients.

Below is an illustration showing how the villi are affected by gluten. Be sure to check out our guide on what is coeliac disease to learn more.

Illustration of healthy vs. damaged villi

For others, a gluten free diet could be a dietary or lifestyle choice.

Where is gluten found?

Gluten is found in a wide range of foods, so always check the label. Many common ingredients for baking contain gluten. In addition to wheat flour, other potential gluten-containing products include bread crumbs, sprinkles, malt, brewer’s yeast, biscuits, and thickeners.

How to bake gluten free

Those starting out baking gluten free and anyone short on time will find baking mixes a huge time-saver. They’re also a fail-proof way to cook. More adventurous cooks can choose to bake from scratch.

Option 1: Using baking mixes

This is a super easy option, and anyone can use mixes. Simply add the mix to a bowl with a few other ingredients like oil, eggs, or water. Check out our range of baking mixes for a good selection of cakes, slices, breads, and biscuits. You can use most mixes for several different recipes.

A few of our most popular mixes

  • Chocolate Mud Cake – This rich, indulgent mudcake is a chocolate lover’s delight. Great for a treat or for birthday parties.
  • Crusty Bread Mix – A gluten free bread that has a crusty exterior and soft white fluffy bread inside. The best part is you can use this bread for so many other recipes, including hot cross buns, pizza bases, and challah bread.
  • Muffin Mix – You can create a huge range of baked goods, including orange poppy seed cake, tea cake, waffles, and, of course, muffins.

Option 2: Baking from scratch

Baking with flour blends: Baking from scratch will give you a sense of achievement and allows greater control of your nutrition. When you read baking recipes, you’ll often see them calling for gluten free plain flour or self raising flour. This is referring to flour blends that include other ingredients like corn flour and natural gums. These extras are necessary as they do the job that gluten would normally do.

We offer a range of flour blends, which include plain flour, self raising flour and pastry flour. Try to avoid searching for wheat-based recipes and then substituting with gluten free flour. It doesn’t always perform the same as wheat flour. Instead, search for gluten free recipes.

gluten-free-flours-rawBaking with raw ingredients: If you’re looking to add some excitement and extra nutrition to your baking, then you could look to use raw ingredients. They taste great and have lots of extra nutritional benefits like increased protein and fibre.

These flours have nothing added, so you’ll often need to blend two or more flours together to get the result you’re after. This topic could have its own blog, so if you’d like to know more, then check out this flour guide infographic.

5 tips for better gluten free baking

  1. Increase the moisture: Cooking GF can cause your food to turn a bit crumbly and dry. Mixing equal parts of milk and yoghurt will help keep your final product less dry.
  2. Increase the butter: If you’re following a wheat flour recipe, then consider increasing the butter content. This helps add more moisture to your baking.
  3. Add some protein: If water is used in the recipe, consider replacing some of it with an egg to help with the structure of the baking.
  4. Flour storage: If there’s room, store your gluten free flours in the freezer. Remember to remove from the freezer a little earlier to bring the temperature down to room temp.
  5. Be persistent: You’re likely to have some fails when cooking from scratch. Don’t let that put you off, though. Be persistent, and you’ll get there!

5 bonus tips for baking gluten free bread

  1. continental-dark-breadFor gluten free bread that’s crunchy on the outside and soft on the inside, bake in a hot oven for a short time.
  2. Use warm water to combine with the yeast. This is necessary to activate the yeast
  3. Use a wooden spoon and hand mix rather than using a mixer.
  4. Brush the dough with olive oil as the dough proves This helps keep trap the moisture and creates a lovely environment for the yeast.
  5. Cover your dough with a damp tea towel, as this helps with the proving process.

Gluten free baking videos

If you prefer to follow recipes by watching a video, then be sure to check out our Youtube Recipe Videos. We’ve compiled a large selection of recipes that even a novice can easily follow. Here’s an example video below, which shows you how to make amazing fresh doughnuts.

Gluten free safety

If someone in your household is unable to eat gluten, it’s important to maintain a safe kitchen. The safest option is to have a kitchen that’s completely gluten free – this avoids any cross-contamination issues.

gluten free safety tipsHowever, this is usually not practicable as other family members and guests will often want gluten-containing foods. If you decide to have gluten in your kitchen, then follow these steps to reduce cross-contamination of foods.

  1. Implement a storage system – a good method is to have a different colour code for gluten and non-gluten foods. Get some cheap stickers from Officeworks and go crazy labeling. Then store each type on separate shelves or in different cupboards.
  2. Buy Two – For appliances like sifters that are difficult to clean, buy two and clearly label each one.
  3. Cleanliness – Wash hands frequently. Clean plates, pans, utensils, and even your kitchen’s drawers often. It is best to have separate chopping boards and also avoid wooden boards, which tend to trap residues in small cracks.
  4. Never reuse – Don’t reuse boiled water used to cook gluten-containing food. The same goes for oil.

A final few words…

Eating gluten free can be a shock for some when they first start. There are certainly some changes that need to be made, but once you have a good system in place, it should be fairly straightforward.

gluten free carrot cake

A life without gluten does not mean a life without delicious food. For those that love to cook, there are literally thousands of amazing recipes available for free online. For those with time constraints, there is a big range of gluten free products on the market that allows you to eat almost anything you like.

Good luck with your gluten free eating, and if you have any questions about gluten free baking, feel free to contact us for help.

A Beginner’s Guide to Coeliac Disease

A Beginner’s Guide to Coeliac Disease

Coeliac Awareness Week 2023 runs from March 13th – 20th, and International Coeliac Day is May 16th. The purpose of these events is to raise awareness of coeliac disease. To help spread the word, we’ve pulled together an introductory guide.

Get an instant download of our Coeliac Disease Guide here>

What is coeliac disease?

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 that reduces the available surface of the bowel to absorb the food’s nutrients.

Illustration of healthy vs. damaged villi

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.

How many Australians are affected by CD?

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.

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.

Symptoms of CD

So, what are the common symptoms associated with coeliac disease? There is a wide range, but here are some of the more common ones:

+Abdominal pain

+Weight loss



+Joint pain

+Fertility problems



+Stomach pain

+Growth problems

+Skin rashes


There is a range of other symptoms so check out Coeliac Australia’s symptoms for more information.

How to test for coeliac disease

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 that usually takes under 10 minutes.

Fast facts

* 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.

Coeliac disease and diet

Life for a coeliac is a different world in 2020 compared to 10 years ago. There is a wide 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.

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.

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.

Summing up

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.

Hungry to learn more?

Check out our gluten free baking guide here.

Coeliac Awareness Week is Coming [2023]

Coeliac Awareness Week is Coming [2023]

Coeliac Awareness Week: March 13-20

In Australia, Coeliac Awareness Week is March 13-20. A big issue in our country is that a large proportion of coeliac sufferers continue undiagnosed. This is far from ideal for the sufferer as it is a progressive disease, and the symptoms will continue to worsen.

Coeliac Awareness Week is all about getting people talking about their symptoms and, more importantly, taking action to get themselves checked.

What are the symptoms of Coeliacs Disease?

Coeliac Awareness WeekThere are a lot of potential symptoms, and they can vary considerably in each case. Some common symptoms include

  • diarrhoea
  • constipation
  • nausea
  • vomiting
  • flatulence
  • cramping
  • bloating
  • abdominal pain
  • fatigue

If you’re getting some of these symptoms then we recommend visiting your GP. There are tests for this disease which are relatively simple. You can find out more about diagnosis and lots more information at the below links.

How is Coeliac Disease treated?

Researchers are working on a cure; however, there are currently no treatments for this disease. The only option is to maintain a gluten free diet. Thankfully there are a lot of resources available for helping out coeliacs and many recipe websites dedicated to living a gluten free life. In addition, the foodservice industry has come a long way, and now there are many gluten free food offerings in cafes, restaurants, and bakeries.

Further information about Coeliac Disease

6 Uses for Leftover Hot Cross Buns

6 Uses for Leftover Hot Cross Buns

Hot cross bun leftovers

Fresh hot cross buns.

Each year when Hot Cross Buns hit the market, I get carried away. This isn’t a wise move because our freezer is always packed to capacity, so any leftovers end up going stale.

Food wastage is one of my pet hates, so I needed a solution for using leftover buns. It’s actually surprising how many possibilities there are for alternative bun usage. Eating them on their own or with a little butter is just the start!

When you start making these mouth-watering desserts, if you’re cooking for a coeliac, everything needs to be gluten free. Instant custard is one product that may contain gluten, so you may have to make your own if you can’t find any.

Leftover hot cross bun ideas

For most of the recipes below, you can probably get away with using fresh buns. But some of them, such as bread crumbs, tend to work better with stale buns.

1. Hot cross bun pudding

This is probably the most popular use for leftover hot cross buns. It’s super simple to make and is practically impossible to mess up.

Hot cross bun pudding recipe

Buns with custard are a magical mix.

You’ll need a baking dish which you then layer with sliced hot cross buns that are buttered and slathered with apricot jam. In a separate bowl, whisk 2 cups of milk and 1 cup of cream, then warm in the microwave. In a second bowl, whisk a half cup of caster sugar with 4 eggs. Combine the milk mixture with the eggs and then pour around the buns. Finally, sprinkle a tablespoon of sugar over the top of the buns and bake at 180C for 40-45 minutes. Serve with cream or vanilla ice cream.

To save some time, you could also buy a gluten free custard powder, make the custard then pour it into the oven dish before adding the buns.

2. Bostock Buns

French toast used to be the status quo for bread-dipped, fried tastiness. Cafes are now taking this recipe to a whole new level with Bostock Buns. The idea is to dip halved buns into orange syrup, place them on an oven tray, smother with frangipane cream, and sprinkle with almond flakes. Bake until a lovely crispy crust appears, then devour.

Orange syrup: add ½ cup orange juice and 2 Tbsp of sugar to a small saucepan and heat on low-medium until the sugar dissolves. Allow to cool before using.

Frangipane Cream: Combine 1 egg, ¼ cup soft butter, ¼ cup caster sugar, ½ cup almond flour. Place in the fridge for ½ hour before using.

3. Hot Cross Breadcrumbs

Transform stale hot cross buns into flavoursome breadcrumbs. Use them to make sweet treats like breadcrumb cookies, apple crumble topping, tarts or a cheesecake breadcrumb crust.

Apple Crumble

Apple crumble never disappoints.

To make breadcrumbs, slice stale buns in half and place on an over tray. Bake at 140C for about 20 minutes until crisp, then blend in a food processor until crumbs result.

4. Buffins

If you can’t get your hands on gluten free hot cross buns and you don’t want to deal with the hassle of proofing the dough, there’s an easy backup option: hot cross muffins – or buffins! You can simply make some muffins using a muffin mix. While you’re mixing, toss in some cinnamon and sultanas or chocolate chips. Bake the muffins as you would normally.

To make the cross, combine ½ cup water and ½ cup gluten free flour, add to a piping bag and pipe the crosses.

5. Hot Cross Egg Buns

This is basically French toast, only you’ll use hot cross buns instead of regular toast.

To make the eggy dip, whisk the following ingredients in a bowl: 2 large eggs, 1 cup milk, 1 ½ Tbsp caster sugar, 1 tsp vanilla. Now slice each bun in half and dip each of the sliced sides into the mix until they’re nicely soaked. Finally, add a Tbsp of butter to a frying pan and cook the egg side on a medium heat for about 5 minutes or until nicely browned. Eat on its own or doused in honey, maple syrup, mascarpone or ricotta.

6. Fondue Buns

You might want to save this doozy for after Easter. Round up all that leftover chocolate and toss it into a fondue pot (or small saucepan). Add a splash of cream and milk and a knob of butter for good measure. Slowly melt the chocolate on a low heat, and add a little more milk if the texture is too thick.

Melted chocolate

Ensure you use gluten free chocolate.

Cut the hot cross buns into bite-sized cubes and toast in the oven until lightly browned. Slide the cubes onto skewers and begin dipping them into the chocolate. Now slide those bread chunks into your mouth for maximum enjoyment.

Any type of leftover gluten free chocolate is fine for this fondue. You can even combine white, milk and dark chocolate together for a unique combination. Another alternative is to use gluten free buttons if all the Easter eggs have been eaten.

Now it’s your turn

As you can see, there’s no shortage of uses for leftover hot cross buns this Easter. I’m sure there are dozens more creative ways to incorporate them into your next dessert. Of course, if you prefer them the traditional way, you can always just freeze them before they go stale. But if you don’t have space for them, these are some excellent fallback options.

Do you have a favourite use for leftover hot cross buns? Let us know on Facebook or Instagram.