Following a gluten and grain free diet can be difficult at the best of times, but particularly during the festive season when we are surrounded by the foods we love and long to eat.
Gluten Free Grain Free Guru and author, Tania Hubbard said sticking to a gluten and grain free lifestyle during the Christmas period doesn't mean you have to miss out.
Thanks to a new partnership with Spice Queen, Vicki Taylor, these two award-winning business women have developed a way for Coeliac sufferers and those with gluten and grain intolerance to have their Christmas cake and eat it too.
'We are very excited about the release of our limited edition gluten and grain free Christmas Cake – cinnamon, spice & all things nice mix," Tania said.
'It tastes absolutely amazing and is filled with lovely aromatic sweet spices, edible flowers and just the right amount of hand milled dates," Tania said.
Vicki Taylor, owner of -spice hot spot' Red Hot Chilli Pepper in Caloundra, said developing the Christmas spice mix was great fun and it was a joy to be able to work and collaborate with another successful business.
'I knew this cake was a winner when my husband, who has never really been a fan of Christmas cake before said he could devour one of our cakes in minutes if given half the chance – and I believe him," Vicki said.
The Christmas Cake mix will be added to Tania's very popular bake@home range of gluten and grain free goodies for a limited time and will be available in store at Red Hot Chilli Pepper or online via www.glutenfreegrainfree.com.au in the lead up to Christmas.
Tania said the bake@home range was designed to make it even easier to cook great-tasting, gluten and grain free goodies in the comfort of your own kitchen.
'All you need for a freshly baked Christmas cake is our mix, some eggs, olive oil and water" Tania said.
For more Christmas recipes see Tania's cookbook gluten free grain free –food we love, packed with over 150 pages of mouth-watering recipes, information about stocking a gluten and grain free pantry, label reading and much more.
Hot Crossed Buns (Fruit Loaf)
Using the Chia Seed & Almond Meal Bread recipe (below), you can create a wonderful fruit loaf that can also be made into little fruit scones or buns.
I use sun-dried and preservative free dates, but a mix of dried fruit like apricots, sultanas, dried berries, orange/lemon zest (1 tsp), makes this wonderful bread. Whatever dried fruits you decide to use, make sure you only add ½ cup in total.
This bread can be wrapped well and stored in fridge for 4 – 5 days.
Dried Fruit ½ Cup
Cinnamon 2 tsp
Ginger (dried) ½ tsp
Water ¼ Cup
Olive Oil 2 tbsp
Egg white 1
Desiccated coconut ¼ Cup
Preheat oven to 175C
Follow the Chia Seed & Almond Meal Bread recipe and simply add chopped fruit, spices, water and olive oil when you add the eggs, soaked seeds and apple cider vinegar
Combine everything well using a whisk making sure there are no lumpy bits of almond meal or arrowroot
Pour mix into a baking tin lined with non-stick baking paper or silicon bread mould lightly oiled with olive oil.
For hot crossed buns, add the mix to a muffin or cupcake baking tray lined with papers.
To make the crosses, mix the egg white and desiccated coconut together to a not too runny consistency and spoon it onto the wet bread mix before placing in the oven.
Bake for 25 – 30 minutes until the bread is firm to touch and bounces back when lightly pressed. The top will be golden in colour and firm to touch
Remove bread from the oven and turn out onto a cooling rack.
Chia Seed & Almond Meal Bread
Almond Meal 1 Cup
Chia Seeds 2 tbsp
Arrowroot* (sifted) ¾ Cup * You may substitute arrowroot for tapioca if you like
Bicarb/baking soda (sifted) 1 tsp
Apple Cider Vinegar 2 tbsp
Salt a good pinch
Preheat oven to 175C
Soak chia seed in water whilst preparing dry mix. Stir to make sure seeds are in the water
Sift arrowroot and bicarb (baking soda) into bowl
Add almond meal and salt and mix well
Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly
Add eggs, soaked chia seeds and apple cider vinegar
Combine everything well until there are no lumps (about 1 minute of whisking)
Don't be tempted to add any liquid – the mix is meant to be thick
Pour mix into a baking tin lined with non-stick baking paper or a wonderful silicon bread mould lightly oiled with olive oil. I used a spring form cake tin.
Bake for 25 minutes until the bread is firm to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch.
Remove bread from the oven and turn out onto a cooling rack
Adjust cooking time to 45-50 minutes if cooking a double mix (large loaf).
Hot, crossed and gluten free – the Easter buns for everyone
Tucking into a freshly baked, hot crossed-bun on Easter morning is a much-loved tradition that more than a quarter of a million Australian's are unable to enjoy due to food allergies and intolerance, until now.
Food specialist and co-owner of the Gluten Free Grain Free Company, Tania Hubbard is releasing, for the first time, her long anticipated and very popular bread recipe.
Tania said finding a great-tasting and nutritious gluten free bread recipe was like stumbling upon the holy grail, especially for anyone diagnosed with coeliac disease and gluten intolerance.
'My bread recipe is not only delicious, but it is also packed with simple, nutrient-rich, wholesome ingredients and best of all, it is gluten, grain, yeast and dairy free!" Tania said.
'My philosophy is simple is the best, which is why I created a recipe that was versatile and could be easily adapted to create lots of other wonderful products too, including amazing hot crossed buns for Easter," Tania said.
Tania's bread can be baked from scratch, or to make it even easier, can be purchased as a pre-mix from her bake@home range, which also includes a range of delicious cake mixes.
'The bread is truly is amazing. It has a very similar consistency to sourdough and can be eaten fresh like normal bread and doesn't need to be toasted to taste great," Tania said
Tania, who was diagnosed with an intolerance to a protein found in grains several years ago, said her condition turned out to be a blessing in disguise, helping her realise her talent and passion for food, which saw her go on to write and publish her own cookbook, gluten free grain free – food we love.
'I was determined to continue enjoying food that was easy to make, quick in the kitchen and tasted fantastic. There was nothing in the market I loved so I set to developing my own gluten and grain free creations," Tania said.
Tania's cookbook, gluten free grain free – food we love, is packed with over 150 pages of mouthwatering recipes including the sought-after bread recipe, information about stocking a gluten and grain free pantry, label reading and much more.
'My cookbook is about helping people understand and enjoy gluten and grain free living and includes recipes that are dairy free, nut free, vegetarian and made with easy to find ingredients," Tania said.
'My food isn't just for Coeliacs and those with gluten and grain intolerances, it's for everyone and anyone that wants to enjoy nutritious and wholesome cooking that tastes great," Tania said.
For a complete list of stockists of gluten free grain free – food we love and the bake@home range, visit www.glutenfreegrainfree.com.au