gluten free

Hot Cross Buns

So this Easter I really wanted to think of ways that I could enjoy the usual Easter treats without causing havoc with my digestive system. For some reason (maybe it’s that I walked past brumbies a few times this week and smelt their fresh, beautiful wheat-and-sugar-filled Easter cooking) hot cross buns were the first thing I wanted to make! I’ve made this recipe 100% low FODMAP (according to the Monash University low FODMAP app), and also gluten free, fructose friendly and refined sugar free.

Super Health Bread

Bread is one of the easiest things to have on hand because you can literaly make it apart of any meal (breakfast, lunch, dinner, snack etc), but I find that often breads that I buy seem to 'weight me down' in the sense that it takes a lot of energy for me to digest them (even if they are wheat / gluten free and low FODMAP). I find my stomach struggles eating a lot of grain-based flours (even gluten free and non-wheat / rye / barley) so eating a lot of them (i.e.

Rice Crackers & Nut Butter

Easy & convienient snack: rice crackers topped with nut butter. I use the brand 'Mayvers' ( for their delicious, pure-state and no-added-sugar spreads!

The two different toppings for this morning's snack were:

1. Mayver's Peanut butter with white chia seeds and rice malt syrup

2. Mayver’s Almond, Coconut & Cacao spread with strawberries

Macadamia & Vanilla Biscuits

This is one of those times where I just threw all the ingredients together and hoped for the best. Surprisingly it worked (this never happens). What I love about biscuits like this is that they can easily be wrapped up and put in a bag to take out with you, because having food intolerances means that you can't always be sure that places will have foods that you're able to eat. Usually when I'm heading out anywhere, I put something like this in my bag just incase. There's nothing more frustraiting than being hungry but not being able to eat!


ANZAC Biscuits

This is one of my most frequently cooked recipes. I alter the recipe a bit each time I make them, but I'm sure that this one is definitely the best (they have been family tried, tested and approved). They will also keep for ~ 5-7 days so are great to have in the pantry. 

Before we get on to the recipe, just a few notes on some of the ingredients

Do oats normally contain gluten?