Stumbled upon your entry when clicking on a friend's friends page, and since I happen to be checking my email after work whilst still on the premesis of work*, thought I'd look at the packets on the shelves for you.
Let there be cake, she says! The following things by the brand 'Orgran' (which can sometimes be found in supermarkets) are gluten, dairy and soy (and nut!) free: chocolate cake mix, vanilla cake mix, chocolate muffin mix, lemon poppyseed muffin mix, chocolate mousse dessert mix, custard powder, pancake mix, and apple & cinnamon pancake mix. Some do require milk in the mixing-up of them, but there's always rice milk or almond milk**. There is also bread mix but I haven't tried it so don't know how it tastes.
In other exciting news, a new local producer has started making DAIRY AND GLUTEN FREE CHOCOLATE CRACKLES and FUDGE, using mostly coconut oil, cocoa and honey...and they are SOOO GOOD.
On the next question.. Quinoa is a fantastic gluten-free grain (it's got heaps of protein, and is the only non-animal product with a complete set of amino acids..)..similar consistency to cous-cous but I think much tastier, and you cook it much the same as white rice. I'm also going through a year-long phase of making whole buckwheat, which is actually gluten free (it has no relation to wheat at all, but is in fact a techically a berry..) and is yummy.
Okay, that's the end of my I've-worked-in-an-Organics-shop-for-way-too-long spiel for now! Good luck with it...and even though the lack of cakes is sad, hurrah for potential getting-better-ness :)
* By 'work' I mean The Earth Market, Organic wholefood shop and cafe, 14/375 Hay St Subiaco. It is The Win for having good allergen-friendly food (and also has organic meat)! Is not always the win price-wise compared to supermarkets due to being a small shop and also having to pay Subiaco rent, though..
** Almond milk is yummy. Almond milk is very expensive. Almond milk is also easy to make, though, by putting almonds on to soak overnight, blending them up the next day, and letting the product strain through muslin.
no subject
Stumbled upon your entry when clicking on a friend's friends page, and since I happen to be checking my email after work whilst still on the premesis of work*, thought I'd look at the packets on the shelves for you.
Let there be cake, she says! The following things by the brand 'Orgran' (which can sometimes be found in supermarkets) are gluten, dairy and soy (and nut!) free: chocolate cake mix, vanilla cake mix, chocolate muffin mix, lemon poppyseed muffin mix, chocolate mousse dessert mix, custard powder, pancake mix, and apple & cinnamon pancake mix. Some do require milk in the mixing-up of them, but there's always rice milk or almond milk**. There is also bread mix but I haven't tried it so don't know how it tastes.
In other exciting news, a new local producer has started making DAIRY AND GLUTEN FREE CHOCOLATE CRACKLES and FUDGE, using mostly coconut oil, cocoa and honey...and they are SOOO GOOD.
On the next question.. Quinoa is a fantastic gluten-free grain (it's got heaps of protein, and is the only non-animal product with a complete set of amino acids..)..similar consistency to cous-cous but I think much tastier, and you cook it much the same as white rice. I'm also going through a year-long phase of making whole buckwheat, which is actually gluten free (it has no relation to wheat at all, but is in fact a techically a berry..) and is yummy.
Okay, that's the end of my I've-worked-in-an-Organics-shop-for-way-too-long spiel for now! Good luck with it...and even though the lack of cakes is sad, hurrah for potential getting-better-ness :)
* By 'work' I mean The Earth Market, Organic wholefood shop and cafe, 14/375 Hay St Subiaco. It is The Win for having good allergen-friendly food (and also has organic meat)! Is not always the win price-wise compared to supermarkets due to being a small shop and also having to pay Subiaco rent, though..
** Almond milk is yummy. Almond milk is very expensive. Almond milk is also easy to make, though, by putting almonds on to soak overnight, blending them up the next day, and letting the product strain through muslin.