e . GLUTEN FREEWeta | Seer tee aa coe eee Sea une ony Boe oa ue Purely delicious‘ 09 WHATS ON The Gluten Fee Food Expo Brisbane 22 6 24 May 10 TABLE TALK Wha ene, whats ab, ‘what's made us shou Thocray’ this month ~it's all here 12 CAREME PASTRY We oven tastier than. srandma made, and bealtier CONTENTS YUM. GLUTEN FREE MAGAZINE rye ‘§] ta —— © TT 24 THE NATURAL NUTRITIONIST oto plten tree baking? ‘Weeget the lover on the top three substitutes 30 YOU BAKE ME HAPPY! ‘Acellestion of ex The Guten Free Scallywag 32 ‘OH SO SWEET! Acolletion of recipes from The Krooked Speen trem 40 HEALTHY READING Giuten-ieebeokwerms 44 HEALTHY IMMUNE BOOSTERS ‘Acollectono recs rom ‘The Healthy) 52 DEEKS BAKERY Invmune improving baked ond mestinga soon cemand 54 THE MERRYMAKER SISTERS Sap back into FLOUR ISSUE FROM GARAGE TO THE GLOBE Welland good fr alm a 68 THE PERFECT CRUNCH. Berrios, seeds na the most clivine macadamias fe bree. ves plea.e GLUTEN FREE ‘yum.’ It's the universal word for flavour and great taste. I's the verbal reward for any cook who has spent time beside a kitchen bench. It is also the name of this, the latest Australian online magazine celebrating, exploring, understanding, informing and reviewing anything and everything gluten free. MEET OUR PUBLISHING TEAM. BE Oe BIANCA sHuGS satoriPublener | ul yumgutanee coma Bianca Shuss is proud to say she ielving with Coeliac Disease. While the elasnsis ma negative, her new found gluten-free Mrs Gluten B sally have been perceived asa ay of life tas been te catalyst for amazinely positive things including her popular blog, 2, and now yom, sluten free mesazine Banca was the founder and managing director ofa boutigue parenting mmagiaine and has held other positions in maeketing. communication and publishing VANESSA RUSSELL Creative Dhscter | www oepbem tive com With a background of more than 20 years in design, Vanessa has bull up a substantial and diverse ereative portfolio, hit she has worke for some of the bieves players in Une media, manasin and traning teams of creative desis, Vanessa nowadaysprefee servicing er own fabulous clients under her ow equally as fabulous design studio, Raspber-y Creative She isdedicated to finding a creative salution, with passion for magazine design and styling, Vanessa also designs and retails her ov range o! Kis’ party stabionery through her stockists all around the counte NAOMI VASINGTON Protegraehy | waw.nocmvpnctograpy com au ‘Naomi isan experienced photographer specialising in weddings, evens, corporate and commercial work antl fashion. Most ‘wellknown for her wedding photography, Naomi has a natural talent for capturing special mements with the perfect shot, which iswy as em enazed to shoot cliens werdingsin exotic actions all around the World Her sve is moder and contemporary, yet classic. Nsom's bev stisfiod subjeetsis proof ef her aly kehind the lens WENDY SOMERVILLE Foodie wondy@yumolutontos.com.ou Wendy has hada passionate affair with fod all her adult Iie. Alters ‘was vesetarian except forthe bacon in her mums Yescue package a ing out aa picky eater asa kid. in her 20s Wendy 13 She ventured inte meats tempted by the beaut in 2004 exmeback 3 converted carnivore There ilitte she hasnt eaten or tris, She is naw enthusiastically modilyingreczes ter coeliac, ensuring their ecb inthe proness. pictures and recpesin Gourmet magazine, and after 2 trip to EurMAY ISSUE CONTRIBUTORS { SET THE TABLE AND YUM. MAGAZINE RECIPE EET OUR RTS JASMINE ANN GARDINER Ine Guten Frew S e ake sncltingulchable frm the rea Glatencus| thing ser ghttentrencallyorng com TERESA CUTTER Ins samy Chet thep lemon juice 200 greek youturt SALAD 4 carts, julienned into thin stripe ‘tsp leman juice A tspolive ol 2 tbsp pistachios, roughly chopped 2 thop sultanas PIZZA BASE: Place the plain flour, yeast, peppet salt and cil ina bowl and mi, slowly adding the water until you hnave 2 workable dough, Halve the dough and rell each piece hetiueen two pieces of baking paper unl ite 3-dmm thick. sing a evokie cuter ora large lass cut a ole inthe idle ofthe pizza t place the salad after cooking. Preheat ‘your pizza trays in the oven to get a crisper base PIZZA TOPPING: Make the Moroccan spice rub by combining the spices, salt and gzrbic salt and mix well. Set aside tep ofthe Merorean in a small bowl Prepare the lamb by drizaling 2 tsp of olive oll over the steaks then rub the remaining spice mix over the lamb and allow to sit for 30 minutes. To caramelise the onions place the chooped red onion, extra alive balsamie vinegar and brown sugar ina saucepan and cook for about 10 minutes fr until the onions have esramelited and soaked up all the moisture, Set them aide Ina bowl combine the min, lemon juice and greek yoghurt and set aside. (Cook the lamb on a medium high heat to seal each side, 2 minutes on exch sids will do, When the lamb has cooled enough, slice i thinly. In. bowl combine the galie,2 tap of alive oil and % tep af ‘Moroccan spice and use a basting brush to spread it over the bases. Bake the bases on your pre-heated oven trays for 35 minutes in a moderate oven. Remave the bases from the even andl dlvide the lamb ane caramelised onion evenly aver the two bases, Place them bac in the oven for S minutes to het through Remove them from the oven and dollop the yoghurt dressing around the pizza and sprinkle the pine auts te finish, Divide the cartet salad and place in the middle of cach pirza (CARROT SALAD: Combine all ingredients in a bev. + Serves + Preparation: 40min, Cooking Time: 40 min.DELICIOUS LEMON TART { INGREDIENTS } PASTRY 100g butter chilled ard cubed 70g potato starch £03 rice four £803 cornmeal soa caster sugar {tsp xanthan gum tee extra rie flour for kneading LEMON FILLING 1 thsp finely erated lemon rind 125ml lemon jue Seaes Ina food processor place butter and all dry ingredients, mix Until a crumbly consistency, Pace the mixture into a bo, ad the ess and mix slowly with @ wooden spoon unl he rmixtute formsbig umes Flour a slean dey boneh using tise Knead the dough into abl with éry hanes, wrapin eling wrapand placeinthe fridge for 29 minutes Pace the dough between twa sheets of baking paper and rll with a rolling pin to ft a 24cm loose based flan tin Lift pastry into the tin an trim the edges CCover the pastry with bong paper and weigh down with ‘ice dried beans or baking weishtsif you have them. Eakin a preheated, moderate oven (180°C) for 15 minutes, Remove the weights and baking paper and bake for abut 10 mimitos cor until elden brown ‘Meanwhile, bik all the lemon ing ingredient and leave to stan! ora lant § minutes. Slide the oven rack, th foven lightly, te allow o nto the tart carefully slide the Lay bakin te the oven. The reason for doing this that if you take the an tin out ofthe ‘vent litt al be su full you are likely to spi some of the filingen the way backto the oven. Bake for about 30 minutes cr until the filing has slightly set. its under the flan tin, aut of the ny aves, Pour the lemon fling (Cool the tare and sprints with Seng sug before serving Serves Preparation: 60 mint Cooking Time: 40 min,YUM. | NATURALLY GLUTENFREE A CLEAN AND MINIMALIST APPROACII [ GOING THE EXTRA MILE FOR QUALITY } Words Michelle Drybursh ‘You know you've made tin the gluten-free food world ‘oben your buyers ae some Australis most ustrious restaurants Naturally Glotenee customemakes ghten-Iree products for seyeral high-end eatabisnments Sydney ane Brisbane reslaurants Ais, Stokehouse,Riverbar and Kitchen ad (Opera Par ust tonamea few. ‘The wholesale busnessalso produce luten-ree sweet and savoury breads irza hase, cakes and biscts forthe ‘der foodservice industry including healt food shops delis and grocers. 1Wsa brandthat’s gone farand wide, but for founder As (Ghaluamani, Naturally Gutenfree Started closer to home, “My wife Kirsty was diagnosed with Coch disease 20 years 390,80 the cause very personal he remembers “Tevraseight years ago now that met my business partner in Canberra, and soon realised our cpposing but complementary skis were the ystoa surceseful business" ‘Ashidentifed a gapin the marke for gten free products, which were alse nutritious al eantained no preservatives at ‘Chemicals, Naturally Glutentree was bull on these princi, and has been operating as fanly-ovmed Australian business froma factory in Gosford since 2007, We use high-tech equipment, including a il fr miling cur own our. mixers, provers and ovens. Put our bread is handmade and packed, We produce huncreds of leaveseachYUM, | NATURALLY GLUTENFREE ‘eek along vith our food service ane, which inelades Fhamburger buns ht dog rllsanof course our popular pizza hase ‘The emergence of cheaper. imported gluten-free products may have pushes Naturally Glutenfree of supermarket shelves. tat Aah ays thoge who value theirhestthare happy togothe ‘extra mile ta source the best quay preeicts Public ers ‘canorder Naturally Gutenfree procs online or visit the factory outlet *"Webave noticed a masiveinerzasein the numberof brands emerging in the Last Uree oso years, especially from, ‘overseas! he noes, “There as also been a shtt fom where aot of people buy their gluten fre bread ging from independent grocers. and Dealt food shopsto major supermarkets [Naturally Glutentree aims to produce clean food with 2 minimalist ingredients list ~ using no preservaives, 10 artifetal Naveurs no added sugar or cls Mest products ue 9 embination of pina, quinen, corn mesh, lupin and sce flour. "Usualy combination of at least three of these suse each for acertain character they add tothe mix’ Ash says, “One constant ingrediont however isthe quinca weuse in alu blends We found it has a unique flavour 2s well as the huge nutritional values that are perfectly in line with our brand, ‘When ve developed our praduct range around this wonderful ingredient sever years ago we had a hard time ating curcustomers how toeven pronounce the name, [Now quinoa is widely available and wel recognised! Pethage what Coelics miss mest about eaten is the cruncht ‘crusty loa of bread. Naturally GutenTee as responded to this with its signature Crunch Lat ~the mest papular seller. It oubes the gles mado all their other products ‘Ash reveals the secret A mislure of five seeds sxare, sun‘lorer, pumpkin. inseeel and poppy seeds isadded to our lassie cur blend of tapioca. quinoa and corn, Then yeast set sal and nay guar gum i aided, “Once toast the seeds roast an as wellasan enhanced ‘avour they provide acrunchy texture, hence thename I's very versaileand suitable fr sweet and savory toppins ‘wovwnnaturalyglutentreecomat,YUM. | THE WHOLE HOUSEWIFE TIIE PERFECT CRUNCII Recipes Kate Caddle, wevw.thewholehousewife.com, Photos Naomi Vasingion, wwrw:naomivphotosraphy.com ott Brookfarmis Macadamia Mul packed fullof delicious gluten-free goodness naturally high tn poten and ire and with ro preservatvesit defintely a great breakfastchoice [wil kep yu fuller for longer while providing essential nouritirent.L love allot the flavour that they've managed ego inta the produc. Seds nuts dred cranberries, and pulled buuckheatmakeit sper tasty anda favourite in my house. Phsit high in retin ard be, and thanks to Ure cranbersiesit' also hi in anonidans. Altboush the favours are beau. mast ef al ove thal this preduet i utralan mae just dan the road fram mein Byron Bay. Ther's something about it that feels homemade which makesiteatea spec teat, Brookfarm Macadamia Muesli sala perfect topping on baked deserts, with ineeream and in lice ate dalso ad sce of your favourite entra the min, Hk svered almonds, ie werth poling that es contain soy in the form of cy fleur 1 youor your itiesare allergic to soy, thismight nt be the ane for yu el bars, You ‘Thsisa grea ite produc that has become a regular in ny pony. You wont reget vin itatry! MACADAMIA MUESLI SLICE CINGREDIENTS | suce 9005 Brookfarm Macadamia Muesli 3.Cup maplesyrup Dems LSA 1 3.cup of Brookfarm Macadamia Oil RAW CHOC TOPPING 24 thap melted caconct ol ‘bsp raw e ‘esp organic maple syrup Pretat oven to 160°C and grease or Line a ice tn. Mi all slice ingredients together. Press ite thetin andbske for 30 minutes until goer brown, Combine coconut oi raw cacao and organic maple syrupin a bowl and mixuntilsmosth, Dizzee the ide. jocolateon topo the slice and allow tosetin Soe into pieces and enioy! + Servos 14 Preparation: Smin. Ceokine Time: SOmin.YUM. | THE WHOLE HOUSEWIFE MACADAMIA BREAKFAST PARFAIT [INGREDIENTS } Brookfarm Macadamia Muesl % cup coconut voshurt 20p cacao nibs 4 pitted dates (or pt them yourself after soaking) ‘ulbanana chopped into small pieces shteded coconut far garnishing Soak dates in warm water for 40 minutes to softer, Fille base of your jr with yorturt Next fd a layer of mes ~ dont push it down, jst allow ito sit on tom, Sprinkle some cacas nbs Add another layer of vyoutrt followed by muesli and cacao. Gently ple the dates carn next Lightly presthem dovin with the back of a spoon, ‘Add more yoghurt followed by muesli and cacao, Finish with a dollop of yoghurt in the centre, topped with chopped banana, a sprinkling of eacao ibe and flaked socom ‘Add the id and you have a beautiful breast to wo 4 Serves t+ Preparation: 15min,PE VIDEOS ’ sams nec » Now 100% Australian made gluten and allergy friendly mixes that will have you coming back for more. ‘With our Crusty Bread Mix you can make your own: delicious soft breads crunchy on the outside Vienna loaves, ‘pizza bases, savoury scrolls or hot cross buns. Available from selected Independent supermarkets, health food stores and online. Find out more at www.wellandgood.comau i ziyum BYRON BAY COOKIES IIUMBLE COOKIE REACHES ITOLLYWOOD HE SWEETEST AUSSIE ON Words Some of Hollywood’ biggest gars were snacking on Australi favourite luton foo cookies this year 2 Ox ‘The Byron Bay Cookie Company was init Var to promote the auteftce bisa rate in the As ‘Awards nominee pt hops value a moro than 80,00 Stars a the Goklen Globes and last months Loge Awards were also treated tags of Byren Ray Cooks it’ hord to know who exactly tasted them ting manager Emile mond. they gt there’ says mark The re carpet i the lat plane Byron Ba peat when the company entered vo Marah ast yes. es expected to itary administration i Jobe were lat and the future looked bleak, unt past ‘manufacturer Rivoli took over the company in uly 2013 Since then the Byron Ray Conkle Company has opened = the heart of Byron Bay, launched the Improved the gluten tres recipe ta Jetstar: ew reall store i se Cha recuce breakage inflght me couring he cookies remaited THE RED CARPET THIS YEAR ] shells Drybursh ustomers have welomed the changes and forward toa brighter, stronger future ‘Ouro retail store wos located i of tow he bakebouse which is out aud harder for tourits to st, Now wee in a artne ran Jensen Stet, acres from the bi iin Byron Bay, sovaucait missus Eatablished in 1990, Byron Ray Conkle Company produced nly wheat four eaokies before lunch ils suteniree range in2002 ‘The aluten-teee White Choe Chunk and Macadamia Nut has becue the compas socand hight seller, behind the tty It autaols the non chat fee wetson af sulen free products are eally developing 2 cult folowirw That following selches lar and wide, with orders exported to Jagan Indonesia and Singapore. There isalsoa Byron Bay Conkle factory in Landon serving al of Furope andthe UK and anline Retailshop Shop 9,4 Jonson Stoo, Byron Bay, NSW wurwcooldecomayeggplant imam bayildi nguedienks | meched ‘Somal eaoplnts | Pre hestovento 120% © seul gare hand baa Spine wth rmaning hake and crv th omen ‘www.zestbyronbay.com.au Brookfarm Deliciously addictive Gluten Free Pom, Naturally high in Protein Sugar & fuit free Organic supergrains Taste the Difference se ‘www brookfarm.com.au, p:02 6620 9500 « infogbroollarmn.com au KS facebeokcom/brook'annGLUTEN FREE WE ARE MONTIILY! ‘Welistened to your feedback and we've answered it: yum. platen fe magazine is now a monthly online publication. yun. goes live at the start of each month, keeping you up to date and informed on anything and everything gluten free here in Australia, ‘You can read the magazine for free at wwrw:yumglutenfice.comau cvery month \Wealso offer an instant download service so you can keep a digital copy for jus $5 per ise. ANNUAL SUBSCRIPTIONS coe a eee eee Bo SIGN UP TO OUR NEWSLETTER Sen esa en rats BOE er ate es pence eae NEXT ISSUE - KIDS -02 JUNE 2014 00058