Embracing Coeliac Awareness Week: A Celebration of Gluten-Free Living & Recipes

By Julia Macintyre

As Coeliac Awareness Week approaches, we’re gearing up for a celebration of all things gluten-free! This annual event not only raises awareness about coeliac disease but also shines a spotlight on the importance of gluten-free living for those with sensitivities and beyond. For plenty of information or resources speak to one of our friendly GPs or visit www.coeliac.org.au

But it’s not all about education; we’ll also be indulging our taste buds with a smorgasbord of tantalizing gluten-free recipes shared by our staff. From hearty mains to scrumptious desserts, our kitchen wizards have whipped up a collection of culinary delights that prove gluten-free eating can be both delicious and satisfying. Give these recipes a try and let us know what you think.

From the kitchen of Craig – Choc Mint and Hemp Balls

Recipe link: Recipes – ShortGirlTallOrder


  • 1 cup gluten free rolled oats
  • 1/2 cup cashew butter
  • 50 grams kissed earth chocolate protein powder
  • 2 Tbsp room temp coconut oil
  • 2 Medjool dates pits removed
  • 2 flax eggs (2 tablespoon ground flax mixed with 6 tablespoon water left to sit for 5 – 10 minutes)
  • 1 tsp peppermint extract
  • 1/4 cup cacao nibs or mini chocolate chips
  • 2 Tbsp hemp seeds (optional)


  • First make the flax eggs by adding 2 tablespoon ground flax and 6 tablespoon water to a small bowl. Let sit 5-10 minutes
  • Add all your ingredients except the cacao nibs/chocolate chips to a food processor/blender. Blend until combined into a thick mixture, scraping down the sides as needed
  • Once a thick mixture is formed, use a spatula or your hands to gently fold in the cacao nibs/ mini chocolate chips
  • Using your hands, roll the dough into 10-12 large bliss balls that are about 2 inches in diameter and place onto a sheet pan or plate covered with baking paper. For an extra delicious and protein packed treat, roll the bliss balls in hemp seeds before adding to the fridge
  • Bliss balls can be eaten right away but are best enjoyed after sitting in the fridge for at least 30 minutes. Enjoy!

Notes: Bliss balls can be stored in a closed container in the fridge for up to 2 weeks or in the freezer up to 1 month.

Kissed Earth Products are available to purchase in clinic from The Laser Hub please speak with reception to make a purchase.

From the kitchen of Jenelle – Gluten Free Cheese & Vegemite Scrolls

Recipe link: Gluten Free Cheese & Vegemite Scrolls – Champagne and Gumboots

Servings: 15 scrolls

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins


  • 1 packet Simply Wize Crusty Bread Mix including yeast sachet
  • 300 ml Warm Water
  • 1 Tbsp Vegetable Oil
  • 2-3 Tbsp Gluten Free Vegemite melted
  • 2 cups Tasty Cheese grated
  • Extra Gluten Free Plain Flour for dusting


  • Mix Master with dough hook


  • Preheat your oven to a very hot 220 degrees Celsius with fan and pull out a large baking tray ready to go.
  • Place the warm water in a bowl and add the yeast sachet from the Simply Wize packet, mix slightly to wet down and set aside for 5 minutes.
  • Set up your mix master with a dough hook (this could be done by hand but it will take a lot longer!). Then in the bowl place the packet mix of Simply Wize bread, add the vegetable oil and yeast/water mix. Turn on to slow and let the mixture start to come together.
  • The bread mix will take a few minutes to come together, don’t be worried if it looks dry to start with. DO NOT add more liquid! Just simply let the dough hook do the work. Let it mix on slow for a good 5 minutes or until the dough comes together in a smooth and stretchy mix.
  • Take a large piece of baking paper the same size as your tray and place it on your bench. Sprinkle very well with extra plain flour, any brand will do, you’ll want to be very liberal here.
  • Turn your dough out onto the floured baking paper (it can be quite stretchy, sticky and a bit hard to deal with. Flouring your hands well will help reduce this.) Sprinkle the dough ball with extra flour and start to work it with your hands, just turning it roughly to smooth out and make a ball.
  • Using a very well floured rolling pin start to roll it out into a rectangle shape the same as the tray approx 55cm x 30cm.
  • Place the vegemite in a small dish and microwave for 20-30 seconds to make it softer. Then using a knife spread it liberally across your rolled out dough. You can always add more if you really really like vegemite!
  • Sprinkle with grated cheese, ensuring its evenly spread across the dough. You don’t need a huge amount here, it might not look like much but it will be enough! Then start to roll your scroll up starting from the shorter end first. If it sticks a little bit to the baking paper, just use it to roll the scroll and pull back gently as you go.
  • Once you have a nice long sausage roll take a sharp knife and cut into individual scrolls approx 3cm wide. Spread them out as you cut them, onto the baking paper it’s sitting on, a few cm’s apart and lay them down flat.
  • Place your tray of scrolls straight into the hot oven for 15-20 minutes. Scrolls will go beautifully golden brown all over when they’re ready and the cheese will bubble over.
  • Serve warm as is for a delicious snack or lunch or allow to cool fully and store in an airtight container for 3-4 days. Scrolls can also be frozen for lunch boxes! Simply wrap one or two tightly in a layer of cling wrap, followed by a layer of al foil.


From the kitchen of Fiona – Coconut Lemon Chicken Soup

Recipe link: Coconut Lemon Chicken Soup – Quirky Cooking


  • 45cm fresh ginger
  • 23cm fresh turmeric
  • 23 large cloves garlic
  • a handful of fresh coriander
  • 2 spring onions, quartered
  • 1 red chilli, seeds removed
  • 1 litre homemade chicken stock
  • 400g coconut milk (tinned or homemade)
  • 30g fresh lemon juice
  • 2 tsp coconut sugar
  • 2 Tbsp preservative-free fish sauce
  • fine sea salt & pepper to taste
  • 200300g cooked chicken, leftover from making broth
  • extra sliced spring onions and coriander for garnish (optional)


Thermomix Method:

  • Chop ginger, turmeric, garlic, coriander, spring onions and chilli in Thermomix bowl for 5 sec/speed 7.
  • Remove half of the mixture to a small bowl and set aside. Leave remaining mixture in bowl.
  • Add stock to bowl and cook for 10 mins/100C/speed 1. (If stock is already hot, just bring to the boil.)
  • Add coconut cream, lemon juice, coconut sugar, fish sauce. Season to taste with salt and pepper. Cook 10 mins/100C/speed 1.
  • Add cooked chicken and cook 2 mins/100C/reverse/speed soft.
  • Add reserved herb mixture and stir through for a few seconds on reverse/speed soft.
  • Pour into bowls, and garnish with extra spring onions and coriander if desired.

Stovetop Method:

  • Finely chop ginger, turmeric, garlic, coriander, spring onions and chilli. Mix together in a bowl.
  • Place half of the mixture into a large saucepan. Add stock, bring to the boil then reduce heat and simmer for 10 mins.
  • Add coconut cream, lemon juice, coconut sugar, fish sauce. Season to taste with salt and pepper. Simmer for another 10 mins.
  • Add cooked chicken and simmer until warmed through.
  • Add remaining minced herbs, garlic, ginger, turmeric mixture, and stir through.
  • Pour into bowls, and garnish with extra spring onions and coriander if desired.

From the kitchen of Sharyn – Gluten Free Peanut Butter Biscuits


  • 1 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup butter
  • 1/4 cup coconut oil
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 1/2 cups GF plain flour
  • 1 tsp bi-carb soda
  • 1/2 tspn salt


  • In a medium bowl combine peanut butter, sugars, butter and coconut oil
  • Add eggs and vanilla essence, beat well until creamy then set aside
  • In a separate bowl combine the dry ingredients
  • Add wet ingredients to dry ingredients. Mix well by hand and roll a spoonful of mixture into balls
  • Place onto paper lined trays and flatten with a fork
  • Cook for 8-10 mins at 180 degrees Celsius
  • Cool on rack

Note: drizzle over melted chocolate once cooled and sprinkle with your favorite treat.

From the kitchen of Jo – Chocolate Brownies


  • 250 gm melted butter
  • 2 cups caster sugar
  • 4 eggs
  • 1 1/2 cups gluten free plain flour
  • 1/4 cup cocoa
  • 1 packet choc chips


  • Add sugar to melted butter, mix well.
  • Add eggs to mixture and mix well.
  • Add flour and cocoa, mix well.
  • Stir in choc bits.
  • Pour into lined brownie tray and bake @ 180 degrees for 45 minutes only.
  • Dust with icing sugar

From the kitchen of Jo – Lemon Slice


  • 250 grams butter
  • 430 grams (2 cups) caster sugar
  • 4 Eggs
  • 225 grams (1 1/2 cups) gluten free plain white flour
  • 85 grams (1 cup) desiccated coconut
  • 1 tablespoon finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • Icing sugar, to dust


  • Melt butter, mix in sugar.
  • Add eggs and beat until mixed well.
  • Add all other ingredients, mix thoroughly.
  • Pour into brownie tray and bake for 45 mins
  • Dust with icing sugar once cool

From the kitchen of April – Pao de Queijo ( Brazilian Cheese Bread)

Recipe link: Pao de Queijo (Brazilian Cheese Bread) (GF) – My Gluten Free Guide (mygfguide.com)

  • Makes 12
  • prep time: 15 Minutes
  • cook time: 20 Minutes
  • time: 35 Minutes


  • 200ml semi-skimmed milk
  • 1 tsp fine salt
  • 45ml olive oil
  • 270g tapioca starch/flour (I use Shipton Mill or Bob’s Red Mill)
  • 1 large egg
  • 80g grated cheddar cheese
  • 60g grated mozzarella cheese


  • Preheat your oven to 200C (fan).
  • Pour the milk, olive oil and salt into a small non-sitck saucepan. Heat gently until almost at boiling point, then take off the heat.
  • Add the tapioca starch to a large mixing bowl (or stand mixer bowl). Pour the hot milk mixture into the bowl and get stirring! My stand mixer makes quick work of this – I would stay mix for 2-3 minutes until smooth. Arm power takes a bit longer, but I have made these manually too – give it some muscle and stir until smooth and sticky (while thinking of the amazing arm workout you are getting :D).
  • Next incorporate the egg into the mixture, stirring until fully worked into the sticky dough.
  • Now add the grated cheese to the dough and mix to distribute it evenly. I know what you are thinking “omg what a sticky mess”! But this is exactly what it should be looking like, trust me.
  • Take an oven tray and line with a silcone mat or non-stick baking parchment. Wet your hands, then scoop a small ball of the dough (a heaped tbsp) out of the bowl and onto your wet palms – the water should stop the dough from sticking to you. Gently form into a smooth ball and place on the baking mat. Repeat until you have 6 balls of dough ready to be baked. They will not hold their form exactly, but don’t worry they will puff up during baking.
  • Pop the tray into the oven and bake for 20 minutes – you’ll see they come out beautifully puffed and golden!
  • Repeat steps 6-7 with the remaining dough, then enjoy your tasty cheese bread. These are best served warm, but you can save any leftovers for later as they reheat well. Keep them in an airtight container and warm for a few minutes in the oven when you want to eat them.

Join us on this journey as we come together to celebrate Coeliac Awareness Week, honor those living with coeliac disease, and champion a world where gluten-free living is not only understood but embraced with open arms. Get ready to be inspired, informed, and empowered to embrace the gluten-free lifestyle with confidence and joy!”