A conversation about Coeliac Disease with Olivia from Yum Gluten Free

By laurenminicozzi March 23, 2021

A conversation about Coeliac Disease with Olivia from Yum Gluten Free

Have you heard of the well renowned online platform, Yum Gluten Free? Managing director & publisher Olivia Jackson Battye shares with us how her journey with Coeliac Disease begun, how she transitioned her household into a Gluten Free safe space, how to support someone dealing with Coeliac Disease and why she started Yum Gluten Free.

Olivia Jackson Battye

Managing director & publisher of Yum GF

After nine years of unexplained symptoms, Olivia was diagnosed with Coeliac Disease in 2010. She has always been a lover of food, health and wellness and has channeled this diagnosis into a passion for spreading awareness about the harmful effects of gluten on those with Coeliac Disease. With her background in public health and nutrition, she is passionate about increasing awareness for Coeliac Disease, sharing practical tips and tricks for managing strict dietary restrictions and connecting gluten free products to consumers everywhere!

Coeliac, Gluten Free

Important Nutrients to look for when diagnosed with Coeliac Disease/living a GF diet- Hollie James

By laurenminicozzi March 10, 2021

Important Nutrients to look for when diagnosed with Coeliac Disease/living a GF diet

Following a gluten-free diet can feel tricky as it is, though are there particular nutrients you should be looking out for? Join Hollie as she discusses some of the key nutrients that deserve some extra attention when eating gluten free.

Hollie James

Is an Accredited Practising Dietitian and Nutritionist. She has completed a Bachelor of Science (Nutrition & Metabolism) and a Master of Nutrition and Dietetics at USYD.

Hollie decided to study dietetics following her own struggles with food, Coeliac Disease and digestive health issues. She is driven by the ability to help people be at their healthiest, long-term. Her focus is to empower you to understand your health and be resilient to the world of misinformation we live in. Hollie looks to support you, providing skills and knowledge to make realistic changes. She encourages having a healthy relationship with food and doesn’t believe it should be a source of stress for you, only enjoyment. She won’t tell you to cut out all the foods you enjoy but will show you how they fit into your lifestyle.

Gluten Free

Different GF Flours- Stacey from Natural Spoonfuls

By laurenminicozzi March 10, 2021

Different GF Flours

Stacey from Natural Spoonfuls shares her favourite Gluten Free Flour choices. There are many different flour options that do not contain gluten. They do behave slightly different from wheat flour, so a bit of adjusting is required. ⁠⁠Stacey gives her tips & tricks on how best to use these flours when cooking. Head to Stacey’s website to make any of the mentioned recipes or say hello on Instagram.

Stacey Hatfield

Stacey from Natural Spoonfuls is an accredited Health Coach & Aspiring Nutritionist, who passionately advocates embracing nature to nourish one’s life. She has a delicious recipe collection with many GF friendly options that can be found on her online blog. Stacey inspires others to live nutritious, balanced and nourishing lives. She also loves a good nature walk in rain, hail or shine, any excuse for her to wear her cosy Kathmandu puffer jacket! Stacey mostly hangs out on Instagram @naturalspoonfuls

Food Intolerance, Gluten Free

Bloating? Stomach pain? Does it seem like you’re reacting to wheat/gluten?

By laurenminicozzi March 10, 2021

Bloating? Stomach pain? Does it seem like you're reacting to wheat/gluten?

Is it Coeliac Disease or IBS (or both)? In this video, gut health dietitian and nutritionist, Rebecca Ponsford from FODMAP Nutrition & Dietetics breaks down what Coeliac Disease and IBS are- the differences and similarities between them. She describes the process of testing and diagnosis for coeliac disease and the importance of the “Gluten Challenge”. Finally, she explains the FODMAP component of wheat which can trigger IBS-type symptoms.

Rebecca Ponsford

Rebecca is an Accredited Practising Dietitian (APD). She completed her Bachelor Degree in Nutrition and Dietetics (Hons) from Monash University in Melbourne, Australia.

Rebecca supports her clients with individualised nutrition advice to find relief from digestive health issues such as Irritable Bowel Syndrome (IBS), SIBO and coeliac disease, so they can get back to enjoying life again! Rebecca has additional training in the low FODMAP diet, and healthy body image for adolescence. She has a passion for environmental sustainability and much experience in plant-based nutrition. She also has a strong interest in the connection between mental health and gastrointestinal health, environmental sustainability and women’s health. When working with clients she uses evidence-based nutrition and lifestyle approaches to nourish their bodies and achieve sustainable results. Rebecca strives to educate her clients by translating evidence into practical real-life strategies for her clients to implement.

She works with an individualised client-centred focus, providing clients with tools to enjoy food, take ownership of their food choices and fit food into their lives around other priorities. Rebecca is available for one-on-one nutrition and dietetics consultations at FODMAP Nutrition & Dietetics.

Coeliac, Gluten Free

Living with Coeliac Disease – Emily Doherty (@glutenfreebucklist)

By laurenminicozzi March 10, 2021

Living with Coeliac Disease - Emily Doherty (@glutenfreebucklist)

What is it like to live with Coeliac Disease? How do you get by and try to live a normal life? The FFA team sat down with Emily Doherty, founder of the gluten-free bucket list to talk about her experience with coeliac disease. Emily shares some tips and tricks as to how she was able to adapt and change her lifestyle and how she tries to focus on the positives that this journey has taught her.

Emily Doherty

Emily Doherty is originally from Queensland but now lives in Melbourne, Victoria. She is a qualified Speech Pathologist with a Bachelor of Business Management, majoring in Marketing and International Business. Emily is also a model, digital content creator and pilates instructor. After being diagnosed with Coeliac Disease in 2012, Emily created “Gluten Free Bucket List” (@glutenfreebucketlist) to raise awareness for Coeliac Disease and to support others by sharing products, dining suggestions, recipes and information.

Coeliac, Gluten Free

What Do You Mean I Can’t Have Gluten!?

By laurenminicozzi February 24, 2021

What Do You Mean I Can’t Have Gluten!?

Goodbye pizza. Goodbye pasta. Goodbye bread. Goodbye life. Am I right? Absolutely NOT!

Initially, when one finds out they are coeliac or gluten intolerant it can be daunting. It may feel like you cannot eat anything because everything has traces of gluten in it. We are here to shed some light on this for you. Welcome to the new age of health. The new age of wealth. The new age of brands listening to the many voices of society and producing alternative options to accommodate to a wider market.

It is amazing to see the various types of gluten-free flours that are now stocked across the shelves. Coles now has a gluten-free range and the aisle now takes up two sides in some supermarkets. Gone are the days where gluten-free made a blink-an-you-miss-it appearance on your favourite supermarket’s shelves. If you are interested in recommendations for Coles gluten-free products, the Aussie coeliac has a great review page for all the products she has tried.

If you were wanting to get away from store-bought flours and start to experiment with less processed alternatives, we have crafted a list below of gluten-free alternatives you can make at home. They are simple, quick and easy (something we all seem to love.)

Nut Flours

Almond meal
Cashew flour
Hazelnut meal
Macadamia flour

To make, simply blend the whole nuts until it represents a fine and even texture. It is also a great way to use up broken or crushed nuts. Alternatively, if you have leftover nut pulp from making homemade nut milk (we recently posted a recipe on this which you can find here) you can dehydrate the pulp in a dehydrator or oven then blend it together

Seed flours

Flax meal (made from flaxseeds/linseeds- they are the same thing)
Sunflower meal
Chia seed flour

To make, blend the whole seeds until they are crushed finely.

Combination

LSA- Linseeds, sunflower seeds, almonds

To make this mixture, combine equal amounts of all ingredients into a blender until it is finely crushed.

Other

Coconut flour

Blitz dried coconut flakes together. Alternatively, if you have coconut pulp that is left over from making coconut milk (we will provide a recipe later for this) you can dehydrate the pulp in a dehydrator or oven then blend it together

Oat flour

Blitz together rolled oats until it resembles a powder.

Quinoa flour

This one requires a bit more work but is still not too complex!

1- Start with the whole raw seed (anywhere from 1/4 – 1 cup).

2- This step can be skipped but adding it creates a nice flavour to the flour. Add the raw quinoa to a dry skillet and toast the quinoa until it begins to brown and pop. It will have a distinctly nutty smell. NOTE: quinoa can burn quickly, so keep a close eye on it!

3- Once toasted and cooled, transfer the quinoa to a blender and blitz on high for 1 minute until it becomes a fine powder.

4- Place a fine mesh strainer or put mix into a sifter and sift to remove excess large chunks of quinoa.

**Hot tip- The large chunks remaining makes a yummy warm porridge when cooked on a stove with water, or milk of your choice.

6- Store in an airtight container (if it is still warm from being toasted, allow to cool before you transfer it.)

So, stop feeling sorry for yourself and give these alternative flours a go! Get the kids in the kitchen and start creating some magic! Another little hot tip (can you tell we love tips? We share loads of Tips our FFACOMMUNITY which you can become a part of here)… you can use cauliflower as another flour replacement and make cauliflower pizzas! All you need is a cauliflower, food processor, almond meal and an egg (or egg substitute of choice). But don’t worry we will be posting a recipe for a cauliflower pizza base soon!

Lauren Minicozzi

free from + allergy team

Coeliac, Gluten Free

Living with Coeliac and being an elite athlete with Brooke Stratton

By Jennifer Matters October 29, 2020

Living with Coeliac and being an elite athlete - Brooke Stratton

Living with Coeliac and being an elite athlete with Brooke Stratton

Brooke will be sharing an insight into her career thus fur, her diagnosis of coeliac disease touching on some of the struggles she faced prior to diagnosis, the challenges that come with being an elite athlete living and travelling with coeliac disease and how her diagnosis has changed her life for the better.

Brooke Stratton

Brooke is an Olympian, the current Australian record holder in the long jump and a 2018 Commonwealth Games silver medallist.

Brooke was diagnosed with Coeliac Disease in 2013 and has been fortunate enough to be an ambassador for Coeliac Australia for several years.