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Coeliac disease is a permanent intestinal intolerance to dietary gluten, where the body has an immune (allergic) reaction to gluten (a protein found in wheat, rye, barley, triticale and possibly oats). If left untreated, it can lead to vitamin, mineral, protein, carbohydrate and fat deficiencies (and sometimes calcium deficiencies).

Coeliac is a genetic condition that may also be triggered by other factors. Only 10 to 20 per cent of individuals with coeliac disease are currently diagnosed despite many having symptoms attributable to the condition.

Coeliac can affect all ages, from infants to the elderly. Many have few or no problems during childhood, developing symptoms only as adults. In addition, the symptoms can be minor, atypical and even clinically silent.

The Australian Food Standards Code requires that food labelled as ‘gluten free' must not contain any detectable gluten and no oats or malt. Food labelled as ‘low gluten' must contain less than 0.02 per cent gluten and the gluten content must be added to the nutrition information panel of a food labelled ‘gluten free' or ‘low gluten'. Ingredients derived from gluten containing grains must always be declared on food labels.

For more information on coeliac disease, contact The Coeliac Society of Australia Inc, phone (02) 9487 5088 or visit www.coeliacsociety.com.au

Quiche
1 cup gluten-free self raising flour
1 cup grated cheese
1 medium-sized carrot, grated
1 medium-sized zucchini, grated
1 medium-sized onion, diced
4 rashers of bacon, chopped (optional)
125g corn kernels
½ cup oil
5 eggs, lightly whisked
Salt and pepper
Baking tray

1. Preheat the oven to 180 degrees Celsius. Combine all the ingredients and pour them into a rectangular slice baking tray.

2. Bake for 40 to 50 minutes.

Pizza Bases
3/4 cup rice flour
1/2 cup maize cornflour
1/2 cup potato flour
1/4 cup soy flour
3 tablespoons olive oil
3/4 cup water
1/2 teaspoon xanthan gum
2 teaspoons gluten-free baking powder
Salt
Baking paper
Liquid-tight container

Makes one thick crust or two thin and crispy pizza bases.

1. Preheat the oven to 180 degrees Celsius. Place all the dry ingredients into a liquid-tight container then shake to combine.

2. Add the remaining ingredients and shake well to make a sticky, wet dough. Add a little more water if necessary.

3. Lightly dust your hands with flour. Place the dough onto one piece of baking paper and press out until it is the desired thickness.

4. Place the dough on the baking tray then add your preferred pizza toppings. Bake for 25 minutes. For a crispy crust, remove the baking paper after 10 minutes then continue cooking.

Hint: To prepare the pizza bases before the party, make the dough, bake for 10 minutes, then freeze.

Sausage Rolls
300g multi-purpose gluten free mix
350g gluten free sausage meat
1 tablespoon margarine
1 egg
100ml water
Baking tray
Maize cornflour (for dusting)
Cooking spray or baking paper (to prepare the trays)

1. Preheat the oven to 180 degrees Celsius. Grease or line the baking tray.

2. Combine the multi-purpose mix and margarine in a large mixing bowl. Rub in the margarine using your fingertips until the mix resembles fine breadcrumbs.

3. Mix in the egg and water using a knife.

4. Lightly dust the kitchen bench with the maize cornflour. Turn the mixture onto the bench then knead the dough until it is smooth.

5. Lightly dust a rolling pin with maize cornflour. Roll out the pastry as thin as possible, without breaking it.

6. Roll the gluten-free sausage meat into a log shape. Place it along the pastry and then cut the pastry so it is large enough to roll around the meat. Seal the ends with a little water.

7. Cut the roll into 5cm or 10cm pieces. Place the sausage rolls onto the baking tray and bake for 20 to 25 minutes.

Cupcakes
3/4 cup maize flour
1/2 teaspoon bicarbonate soda
1/3 cup sugar
1 tablespoon gluten-free custard powder
1 teaspoon cream of tartar
4 eggs, separated
Cupcake baking tray
Cupcake liners
1 quantity cupcake icing

1. Preheat the oven to 195 degrees Celsius.

2. Sieve the dry ingredients into a bowl.

3. Place the egg whites in a clean, dry medium-sized bowl. Using an electric mixer on high speed and gradually adding the sugar, beat the egg whites until stiff.

4. Add the egg yolks to the whites and beat lightly.

5. Fold the sifted dry ingredients into the egg mixture.

6. Place the cupcake liners into the cupcake baking trays. Spoon the mixture into the cupcake liners and bake for eight minutes.

Cupcake Icing
125g butter, softened
1 1/3 cups pure icing sugar
Food colouring

1. Mix all the ingredients until light and fluffy.

Fudge Brownies
180g Sweetlife Chocolate Fudge Brownies Mix
125g ricotta cheese
30g sour cream
3 eggs, separated
1 teaspoon vanilla extract
20cm square tin
Baking paper

1. Preheat the oven to 180 degrees Celsius. Line the tin with baking paper.

2. Using an electric mixer on medium speed, beat the egg yolks, ricotta cheese, sour cream and vanilla extract until pale.

3. Add the Fudge Brownies mix to the egg yolk mixture then beat on slow speed for two minutes.

4. Using an electric mixer on high speed, beat egg whites until soft peaks form. Add half of the beaten egg white to the Fudge Brownies mix. Gently fold in the remaining egg white.

5. Pour the mixture into the tin and back for 10 minutes. Reduce heat to 150°C and bake for another 15 minutes.

6. Leave the brownies to cool for five to 10 minutes, then turn onto a wire rack to cool completely. Slice to serve.

Hint: This brownie recipe is suitable for freezing.

Recipes supplied by The Coeliac Society of Australia Inc, phone (02) 9487 5088 or visit www.coeliacsociety.com.au

* The information contained in this article is not intended to be provided as medical, dietary, legal or related advice. Medical or other professional advice should be sought before relying or acting upon this information.

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