I don’t know about you but for me with the diagnosis of coeliac, quinoa has become my best friend. Last weekend at the Orange farmers market I got introduced to the idea of quinoa porridge made with almond milk by Roquette Science . A way to make quinoa porridge even tastier (and healthier!). As a bonus, all it takes is 2 ingredients plus toppings.
For my breakfast this morning all i did was cook quinoa in almond milk on the stove, top with raspberries and shredded coconut, and devour! The best gluten-free, dairy-free, paleo breakfast yet!
Cook the quinoa to your own taste – I use lots of almond milk as I like it creamy and not at all chewy! Just make sure you keep and eye on it whilst it’s on the stove!
My dear gluten-free friends I have just died and gone to cupcake heaven! Down at Orange Farmers Markets today is a stall of ‘Franzi’s cupcakes’.
Every single one is gluten free and flavours range across: lemon cupcakes with white choc icing, chocolate, apple-cinnamon, traditional Swiss carrot, raspberry, black and white with chocolate icing.
They are so beautiful too! Check out my personal favourites – the duck pond icing collection:
To show her thanks and for having so many gluten free types I have eaten my full… And bought a take home pack… Come and help out too! Or if your not near orange – check out the Facebook page – https://m.facebook.com/franziscupcakes
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This weekend I have been exploring the amazing little town of Yangshuo, near Guilin in China. It is a very friendly little town with lots of really cool things to do. We have wandered through caves, had a mud bath, hikes mountains and biked around small villages. And that’s just the day activities! The food is insanely good and there is lots of cute shops and cool bars to wander through at night! The best thing for me though is that Chinese locals who want to learn English volunteer at the hostel we stayed. As such, you get a free guide to do all the activities which – and for coeliacs – a free guide to ensure what you are eating is gluten-free! Today’s treat was specially made gluten-free, the names of which I couldn’t really understand but they were great:
These were probably my favourite! I am pretty sure it was Taro covered in sticky rice, but you can never be sure! Q (our guide) ensured me I could eat them though!
Here’s what the other treats were:
The first is a “pumpkin biscuit”, again made with sticky rice, and the second is sticky potato inside sticky rice… So many carbs I am sure it was terrible for you, but it was gluten-free so I’m not complaining!
Coming to Yangshuo has been amazing and when I am back in Hong Kong and have my computer I promise to write all about it! If your going to Asia or looking for a holiday – check it out!!
I don’t know about the gluten-free pasta’s you may have tried, but the vast majority I have attempted to eat have been really underwhelming. Most look more like Clag Paste (that stuff you use in craft as a kid and were told NOT to eat..) then pasta and tasted either like cardboard or glue. Yet by some weird coincidence, when I am finding myself strapped for any other options, the one gluten-free pasta I pick up from a store is actually really delicious. Or maybe its just that my body was so excited to have some proper gluten-free food, who knows? I am hoping that its the former. I felt even better about eating it knowing it was made from brown rice and certified as gluten-free. The brand is Canadian so I am not 100% sure in which countries or where you will find it, but google it and when you are shopping, keep an eye out for this packet:
To make it a wholesome and delicious meal I added a tin of tuna and topped with some Barilla olive pasta sauce. Some would think I am strange for coming to Hong Kong and using Australian pasta sauce, but for now, I am sticking to what I know! Add a little cheese and you are set to go!
Heres a not so flattering photo of my meal. Turns out that before I embarked on cooking the pasta, I should have checked to see if we had bowls in the dorm kitchen! Alas, as I sat and ate pasta from the pot, I had a sense of utter accomplishment and relief in that even in a completely foreign country where they speak a language I do not, I can still get by completely gluten-free.
So my skin is changing colour, my eyes are different and I am uber lethargic. Gluten-free in Hong Kong clearly hasn’t been working. So after skyping my mother and getting a lecture about it, I figured I would go sort myself out.
So this place is like a palace for me. There is, of course, much more glutinous food but they have lots of gluten-free stuff too! Pretty much they have food from all over the world and reprint the ingredients into English. They also have certified gluten-free stuff! They even go as far as having cake mixes!
It’s expensive, as is most gluten-free stuff. But well worth it as you can know for certain that you are not going to be eating gluten. I bought all this:
There was so much more I wanted to buy but the kitchen here is so limited so I am going to have to work on that first! That and we share a communal fridge and thing which I have been warned is often stolen from by others. I am not flushed with enough funds to feed everyone gluten-free goodies!
Anyway, if anyone is in HK and not anywhere near a sushi bar. Like, for example, living on campus, I cannot recommend City’super more. Go check it out :)
Not too long after I was diagnosed someone said to me ‘Oh you’re a Glutard’. I gave them what could only be described as ‘huh?’ or ‘what are YOU on about?’. They swiftly added, ‘Its a nickname for people with Coeliac disease’. I wasn’t 100% sure at the time whether it was an insult or an endearing term so decided I would take it and twist it into something fun and friendly.
One who does not possess the enzymes necessary to digest gluten, a main ingredient in wheat products. One who is “glutarded” must only eat gluten-free foods, such as water, tofu, and air.
“Hey, do you want some pasta for dinner?”
“No, sorry, I’m a glutard.”
“…what does that mean?”
“It means… I’m glutarded.”
So they don’t have everything included but at least they recognise that we can’t eat wheat which is a good start! I have started to use it a little myself, and you will find it in at least one or two of my posts so far.
For anyone who wants to embrace the term, you can do as little as using it, or go as far as getting the t-shirt or the mug (from the Urban Dictionary link above)! Get involved, cause ‘Yo, I’m a Glutard!’
Opening Note: Sadly, due to the fact I am newly in Hong Kong, I will be restricted in photos of recipes for a while as I cannot remake the dishes and photograph them before posting. Whilst my dorm does have a little kitchen, it doesn’t come supplied with anything, so I will need to go shopping and stock it up before I can get back to cooking and photographing delicious gluten-free recipes! However, luckily I have a few of my staples stored either in my head or on the computer which I can continue to share in the mean time – I’d hate to leave you all hanging!
Today’s recipe is another great one for anyone with a slow cooker. It can also be done on the stove much quicker, but I find the slow cooker makes it so much tenderer and tastier!
800 g boneless, skinless chicken breasts
400ml tinned coconut cream
1 tin of baby corn
1 carrot, sliced
1 red capsicum, sliced
A handful of green beans
Coriander leaves to garnish
Sliced red chilli to garnish
Red Curry Paste (you can buy this pre-made if you’d like, just check its GF!):
1 red onion
10 g galangal, sliced
2 garlic cloves, chopped
1 tsp chilli powder
2 corriander roots, washed
1 tsp shrimp paste
3 tbsp peanuts, toasted
To make the red curry paste, place all the paste ingredients in a food processor and blend until smooth. Alternatively, pound the ingredients using a mortar and pestle to form a smooth paste.
Trim the chicken of any fat, then chop into 2cm pieces and put in a large bowl. Add the red curry paste and mix well to coat the chicken in the paste.
Put the chicken in the slow cooker. Cook on high for 2 hours, then add the coconut cream and vegetables and cook for a further 1 hour. Ladle the curry into large serving bowls and garnish with the coriander leaves and chilli.
Serve with Jasmine Rice.
p.s. In case you were too distraught about no photos, here’s one of the ladies market in Mong Kok today!
For my first post from Hong Kong, I decided it would be fitting to dig up and detail one of the meals I made during a cooking class in Shanghai earlier this year. I had to adapt it a little to make it gluten-free, but it still tastes genuine!
100 g Chicken breast
Handful of peanuts
2 tbsp sugar
2 tbsp rice wine
1 tbsp chilli paste
1 tbsp vinegar
2 tbsp cornstarch
1 tbsp ginger
I tbsp garlic
1 tbsp gluten-free thick soy sauce
Dice the chicken breast. Season the chicken with salt, sugar, pepper, 1 tbsp rice wine, coat with 1 tbsp of cornstarch and then cook in a little oil. Take out when the chicken is cooked.
Fry the ginger, chopped garlic, chilli paste and 1 tbsp rice wine until fragrant. Add diced chicken, a little water, a little more sugar, vinegar and a little starch.
Top with the peanuts and serve.
I am now off to explore my new surroundings and get organised! Stay tuned for pictures and lots of food recommendations :)