This week the temperature in Brisbane sky rocketed to a massive 37 degrees Celsius yesterday - the hottest day of 2013. And the high temperatures are set to continue for the remainder of the week.
So aside from lazing about in the pool, there are other more sweeter ways to cool off and with New Years' Eve just around the corner, I have the perfect summer recipe for your NYE party!
Raspberry Gluten Free Cheesecake (almost raw)
Here's what you'll need...
- 180g gluten free biscuits (I use Ledo biscuits)
- 100g melted butter (you may not need this full quantity - I didn't)
Cream Cheese Layer
- 60ml boiling water
- 3 1/2 tsps gelatin powder (if you are living in a hot humid climate like me; otherwise 2 tsps)
- 2 x 250g containers of light cream cheese, at room temperature
- 125g caster sugar
- 600ml light thickened cream
- 1 Tbsp fresh lemon juice
- 200g fresh/frozen raspberries
- 1/4 cup caster sugar
- 1 Tbsp lemon juice
- 300g raspberries (if using frozen - use defrosted berries)
- 5 tsps gluten free cornflour
- 1/2 cup water
And here's how to make it ...
Raspberry Coconut Cupcakes
Melinda's Gluten-Free Goodies has recently launched their raspberry coconut cupcake pre-mix which consistently delivers great tasting and filling cupcakes, which can be made in a flash. The cupcakes can also be adapted to suit dairy free and/or egg free diets according to the packet directions and are sweetened naturally with glucose and stevia (low sugar). Unlike other products, these cupcakes are also 99.7% fructose-free, which is handy for those with more than one food intolerance or allergy.
It is refreshing that the main ingredient in the self raising flour is not the high GI white rice flour, but instead a blend of more wholesome low GI flours which are used to create the same effect. Although these cupcakes are not as fluffy as your non-gluten free ones, they smell delicious, taste good and are simple to make. What's more, I tested them on Mr Tolerant, who gave them the tick of approval, despite having no food allergies. This means they must taste good!
All you need to make 12 cupcakes is a can of coconut cream, butter and 2 eggs (or substitutes). The cooking time took longer than the packet suggested and to give the cupcakes more texture, I would suggest adding in some real raspberries as well next time. I ended up freezing some of mine (apparently they keep for 6 months) so that I can have a gluten-free treat whenever I feel like it!
The Raspberry Coconut Cupcakes are on special at Coles from 15 January 2013 for two weeks only. The special is 20% off, reducing the cost to $4.80 per pack. They live in the health food section. I would definitely recommend trying them.
Disclaimer: Gluten Free Julia was sent this product for review purposes and has evaluated it against claims made by the product and based on personal experience. GFJ believes sharing product reviews provides a valuable service to my readers who may be considering purchasing a product and reading an honest review can assist them in making an informed purchase. If you would like to submit a product for consideration, please email me at facebook.com/glutenfreejulia
Contrary to popular belief, gluten free doesn't necessarily mean healthy.
As I skim through the ingredients list on the back of gluten free food products, I am often astounded at how common 'sugar' appears as the first ingredient. When first diagnosed with coeliac disease, I found out about the importance of label reading and the standard practice that the first ingredient printed on the list is also the main ingredient in the product. While the marketing on the product will usually emphasise the healthy ingredients, how often does it truly reflect what the product is made from?
Coeliac Disease and GI
Those living gluten free have to be careful not to get too enticed by the marketing. And, they need to make sure they are not consuming highly refined, high GI food (which in my opinion, could be just as bad for you as the highly processed food you have been trained to avoid!) This is especially important for those with coeliac disease, as about 10 per cent also develop type 1 diabetes and need to manage their blood glucose levels.
Why? Your blood glucose rises and falls when you eat a meal containing carbs. How high it rises and for how long depends on the quality of the carbs (the GI) and the quantity. Foods that contain carbs that break down quickly during digestion have the highest GI values, as the starch in them is fully gelatinised, meaning digestive juices can easily attack, leading to high blood glucose levels. On the other hand, food that has carbs which break down slowly, releasing glucose gradually into the blood stream, have a low GI value as the starch in these foods is only partially gelatinised and therefore more resistant to attacks from digestive juices.
High vs low GI foods
You might be interested to learn that some naturally sweet foods actually have a low (below 55) or medium (between 55 and 70) GI rating. This includes most fruits and their unsweetened juices (with the exceptions being dates, lychees and watermelon which have a high GI rating of over 70).
However, the bread and cereals group is where most of your decisions about GI need to be made. While your choices here might already feel restricted, you can substitute some more common high GI gluten free cereals and breads with the following alternatives:
- gluten free bread marked 'low GI'- try Country Life low GI gluten free white bread
- gluten free cereals with rice bran or psyllium rather than puffed or flaked corn and rice
- quinoa porridge instead of rice porridge
- raw nut and seed mixes instead of corn or rice crackers
- longer grain rice like basmati instead of jasmine rice
- mung bean or soba noodles or vermicelli instead of gluten free pasta