Tania Hubbard is the Founding Director of the Gluten Free Grain Free Co. and is one of Australia’s leading authors and authorities on gluten and grain free living. She has won multiple awards and I call her the Gluten Free Grain Free Goddess because she is! She is also a beautiful person with a big heart and a cheeky sense of humour!
Tania’s journey in developing great gluten and grain free recipes began several years ago when after suffering migraines, chronic fatigue, and repeated bouts of pneumonia; she was diagnosed intolerant to the proteins in cereal grains. “Since I was diagnosed, my life has changed dramatically. I eliminated grains from my diet and all my symptoms disappeared,” Tania said.
“I was determined to continue enjoying food, despite my illness and restrictive diet, so I set to developing my own gluten and grain free recipes,” Tania said. Food has turned Tania’s life around and she thoroughly enjoy helpings others on their path to healthy eating. Her goal is to ‘help everyone wake up happy’.
I was going to interview Tania and I then I thought – why not let you guys ask the questions? It was a unique chance to ask the goddess your pressing queries about all things gluten free and grain free. So…. (drumroll)….. here is Tania with her answers!
Q: What are some alternatives to rolled oats? I tried quinoa flakes but my kids don’t like the taste.
A: My alternative to rolled oats. I soak a handful of sunflower seeds, almonds and pumpkin seeds over night in lots of water – rinse them off really well, blitz them into a chunky to fine paste with some water and then pop them on the stove and gently heat – I add fresh whole cream to my mix with a wee bit more water until it is the right consistency I like – kind of thick but definitely not gluggy. I heat it up to my liking and serve with a dash of honey, cinnamon and some freshly grated ginger (cause I love it so much). When I don’t feel like a dash of dairy – I use coconut milk or cream or just plain old water. When I serve it, I sometimes add extra cream/coconut milk to the bowl and add poached pears just for an extra zingaling!
Q: What is your favourite dessert?
A: My favourite dessert is still chocolate chia cake (pictured above) but with some extra special bits added – a handful of frozen blueberries and a handful of frozen raspberries – it is like a really lovely chocolate brownie, with the extra yumminess of berries. I also love whipping up some coconut cream, avocado, banana, cocoa, cinnamon, dates and a dash of chilli in the blender and serving it as a fresh mousse with a espresso coffee on the side!
Q: How do you make a good gluten-free pasta?
I am still working on this one! We are currently trialing a recipe which looks terrific. I am using a freshly milled bean flour we are making onsite. The plan is to work out how to make this one home friendly so it can be done in anyone’s kitchen. Stay tuned!
Q: How can I stop my gluten-free breads coming out like cake?
A: I stick the gluten and grain free bread I love, the Almond and Chia Seed Bread (pictured above). Because there is a combination of starch, protein, oil and apple cider vinegar (use lemon juice if you are vinegar free) it mixes up like a cake mix but comes out like bread. It keeps for a few days before it needs to be toasted, holds together like bread, can be sliced thin because it is so high in protein and fills you up and pretty much makes gluten free and grain free bread a bit easy and delicious.
Q: What is your favourite lunch?
A: I am a huge fan of quick lunches. I still love a good stir fry of zucchini & chicken, it works every time, is easy, doesn’t cost the earth, is a great mix of protein and vegetables and it can be the base for so many wonderful dishes. When pears are in season – I will quickly cook the zucchini and chicken and then toss through some pear, rocket, a slug of olive oil, heaps of pepper and a squeeze of lemon juice. Lunch done in less than 20 minutes for the crew (and me of course!)
Q: How do I make gluten-free crackers?
My favourite is to make the chickpea flat bread as per normal, cool them on a wire cooking rack, cut them into strips, triangles or what ever shape works. Then heat up a toasty press and toast them flat until they are super crispy. You can add herbs to the wet mix, pepper, rosemary – what ever you like. The key is to cook the chickpea flat bread as thin as you can – so adding a bit more water to the original recipe works well. A bit of trial and error but once you have it down pat, these are a wonderful way to make a dry biscuit.
Q: What is your favourite dinner?
I really love poached eggs on toast! Basic, quick and pretty yummy – I find the protein at night keeps me full, I sleep easy and wake up feeling really great. On my poached eggs I do a wee bit of grated zucchini (raw), some fresh herbs – thyme and mint and pretty much sit in front of the tele and enjoy.
Tania’s Christmas Cake. This legendary cake mix takes all the hard work out of making a Christmas Cake for anyone who is gluten free, grain free, dairy free and nut free! It is one of Tania’s most popular products and she has been told by her fans to never change the recipe! You can get it online straight from Tania here.
If you haven’t check out Tania online yet, you really need to! Her recipes and information are quite simply amazing.
Facebook: Gluten Free Grain Free Co.
Newsletter: sign up here
This giveaway has now closed! The lucky winners were Sarah and Meredith.
Tania is kindly sharing her yumminess with us! She has two packs to give away.
2 x Christmas Cake & Book Bundles
♥ A copy of Gluten Free Grain Free Food We Love cookbook signed by Tania
♥ A special organic cotton bag for it all to come in and to do Christmas shopping with
♥ Wrapped up nicely in Tania style Christmas paper with a lovely card!
How to enter:
♥ Be a blog subscriber (add your email to the top right hand box)
♥ Be a liker of Tania’s Facebook page, Gluten Free Grain Free Co.
♥ Check out Tania’s website and then comment on this blog post, telling us what other cake mix flavour appeals to you.
Terms and conditions:
This giveaway closes on the 26th of November at midnite, AEST. Winners will be chosen from those meeting the entry criteria by a random number generator. Winners will be emailed and announced on the blog post. Please make sure to check your emails on this day, including your spam folder! Sorry, Australian residents only. Good Luck!
Hosted by Three Lil Princesses