Christchurch Airport Gluten-free food – Coffee Culture

Coffee CultureI was in Christchurch recently and on two separate days, was in the airport for a breakfast and a lunch. I was a bit uncertain that I would find anything to eat, as airports can be a bit random. I was delighted when we walked into Coffee Culture to find that I had several options of both sweet and savoury food.

My colleague said that the coffee was good, and I found the hot chocolate very nice. I had sweetcorn fritters for breakfast with very nice field mushrooms. For lunch the next day, I had a savoury loaf/ muffin.

It’s always pleasing to come across a place which caters for the gluten-free amongst us, especially at an airport (Wellington airport is very good because of Wishbone, but Auckland isn’t nearly as gluten-free friendly). I’ll definitely be back to Coffee Culture next time I’m at Christchurch airport.

Koffee Kulture food


The gluten-free conversion process

One of the things I’ve enjoyed most about being gluten-free is converting recipes. It’s good fun! Healthy Food Guide give me a recipe each quarter to convert, and I thought it might be of interest to you all to know how I go about doing that!

Step 1

The first thing I do is make the original recipe. My kids love that part! The reason I do that is so I can get a feel for the texture of the mix – the liquidity and the feel of it as I combine the ingredients. Then I bake them to get an idea of how they should look cooked.  I’m lucky enough that because I am only gluten intolerant, I can then have a bite or two to check the cooked texture and taste. I think if you cannot have any gluten at all, perhaps you could ask a  friend or family member to be your guinea pig.

To the left, the original recipe. To the right, the forst version of the gluten-free bikkies. Ignore the chocolate chip cookies as they weren't gluten-free at all, the kids just wanted to bake as well!

To the left, the original recipe. To the right, the first version of the gluten-free bikkies. Ignore the chocolate chip cookies as they weren’t gluten-free at all, the kids just wanted to bake as well!

Step 2

Look at the recipe and decide what substitutions I can make. Obviously flour for flour is the first thing. The type of flour I choose depends on the type of recipe I am making. If I am trying out bread or scones, I might use a flour better for bread; if I am baking cupcakes or a cake, I may use a lighter blend. I have used store bought gluten-free flour mixes  with some success when I am converting recipes, but I find if I can pick the correct flour type, the recipes convert more easily. Brown rice flour seems to bind better than any other single type of flour, but does have a distinctive smell and taste.

There are some tricks I always add – I use xanthan or guar gum as a binder. I often add psyllium to give more sponginess and a more aerated texture.

Oats are a tricky one, because in other countries they are not considered to contain enough gluten to be bad for those of us who can’t tolerate it. So you can use an imported oats like Bob’s Red Mill, or just take the risk and use oats. Good substitutes for oats are quinoa flakes – these have the right texture and good taste, and are very high in fibre and calcium. However, they are also very expensive and sometimes hard to find (our local New World had them, and you can find them at various of the online and organics shops). Another option here is rice flakes, but these have a different texture, and unless you soak them in a little milk or water, are crunchy.

I often consider adding more flavouring. If you are using a good flour mix, this won’t be necessary, but some of the flour mixes have a strong taste to them and a spice is a great way to overcome this. Vanilla and cinnamon often go very well in baking.

Because I am egg yolk intolerant, I will often make the recipe gluten-free first with eggs, then try it again with an egg substitute to see if I can get the texture, taste, lightness or otherwise correct, or I just try using an egg white, which sometimes gives the best results.

For rising, I will normally use a mix of baking powder and baking soda. I find that the gluten-free flours are heavier and this does a good job of lightening the mix a little.

So I jot down all these notes on the recipe and then…

Step 3

Have a go!I’ve had some utter disasters, but what normally happens is that the first conversion isn’t quite right. So I adjust and try again. Sometimes, it works fine, but I decide I want to try and inject some more fibre by using chia seeds as an egg replacer, rather than the commercial egg replacer or egg white. Or I think more spice is required, or more flavour. Or the texture isn’t quite there.

Sometimes it will take two, three or more goes to get it right, but I’ve managed to convert almost everything I’ve tried. The next step is then to adapt and change, which lead to the ANZAC biscuit recipe becoming an ANZAC slice. Which I must say, we all ate too much of!Anzac slice

ANZAC slice pieces

Here’s the recipe:


  • 1 cup rice flakes OR 1 cup quinoa flakes
  • 1 cup gluten-free flour (brown rice flour works well, or a gluten-free flour mix)
  • 1 cup coconut
  • ¾ cup brown sugar
  • 1 tsp xanthan gum
  • 1 ½ tsp baking soda
  • 4 tbsp golden syrup
  • ½ cup canola oil
  • 1 tsp cinnamon
  • 2 tsp LSA (optional)
  • 1 tbsp chia seeds  or 1 egg or equivalent 1 egg replacer
  • ¼ cup milk (cow, rice, soy or almond) or water
  • 1/2 cup currants or cranberries



  • Turn oven to 160 degrees C. Grease a sponge roll tin and line with greaseproof paper.
  • Mix the chia seeds and milk in a small bowl and set aside for about 15 minutes stirring occasionally.
  • Place all the dry ingredients, EXCEPT the baking soda into a bowl and mix well.
  • In a separate bowl, whisk together the chia seeds mix, golden syrup, oil and baking soda. Whisk well until thoroughly combined and the mix has a thick and caramel-like consistency.
  • Add to the dry ingredients and mix well.
  • Press into the tin to the edges.
  • Bake until golden coloured all over. Allow to cool in the tin, and ice with lemon icing

Note the difference between using the rice flakes or the quinoa flakes is that the rice flakes make for a crunchier biscuit. The quinoa flakes have a similar consistency to a normal ANZAC biscuit.

You may need to use a little extra flour if the mixture appears too wet, or if you are using rice flakes, which don’t soak up the oil like the quinoa flakes do. No more than half a cup of additional flour should be required.

Gluten-free Food and Allergy Show – Auckland

For those of you based in Auckland, click here for details of the show. It’s well worth attending, if only for the specials! I also love it for the range of new products that are displayed and the fact that I can eat almost everything there!!!

Note that it has a new venue this year – the North Shore Events Centre. I’ll be interested to see what the cafe there does, as they used to be very basic and not offer anything apart from hot chips.

Hope to see you there!GFFA Show

Gluten-free Girl Guide biscuits? Really?

GagasIt’s Girl Guide biscuit time again! I used to love this time of year and still can’t decide whether chocolate Girl Guide biscuits are the best invention known to mankind or an abomination. Plain Girl Guide biscuits make great cheesecake bases and a number of other things biscuits related. But sadly, Ga Ga biscuits as they’re known in my house are not gluten-free.

Except that I ran across this article the other day:

Girl Scout Cookies Gluten-free

So the Girl Scouts of America are trialling gluten-free cookies. Here’s hoping that it will be popular and move down to New Zealand! And soon!

Hector’s gluten-free high tea

HectorsContinuing the Gluten-free High Teas of Auckland series…

A number of people had recommended Hector’s to me as a great place for high tea. I had the opportunity to go there just before Christmas, so I set off with very high expectations!

The area where the high tea is served is in the Atrium of the Heritage Hotel – a nicely leafy, light area, so very nice ambiance and lovely and cool on a sweltering summer’s day. Our waitress was a little pushy – there wasn’t much time for us to sit and chat before she was asking for our tea orders. We wanted to wait for our entire party to arrive, but she was so insistent that we all got our teas at different times.

Much like many other high tea establishments now, you can have a second pot of tea for no additional charge. BUT it must be the same kind of tea as you had before. Makes you wonder if they are just re-using the leaves…at Hector’s, the tea list wasn’t extensive, so there wasn’t too much of an issue, but there were two I wanted to try. I wasn’t prepared to pay the extra however!

And what about the food I hear you ask? My platter looked nice and there were plenty of sandwiches. The bread was a little dry, but certainly edible, and the fillings were nice. Oddly, there were French macarons on the normal high teas, but on enquiry, these weren’t gluten-free (and actually weren’t very nice either!). There was a nice selection of little balls made of nuts, plus some fresh fruit as the top layer of the platter.

Overall, I’d place this at about the same level as the Stamford high tea we did a while ago – a solid 6/10, although I was impressed that they didn’t charge any extra for the gluten-free option. Again, I was disappointed by the lack of attempt at a scone, and the other high teas did look nice., although the reports were that it was a little average. I think that high teas are the “in” thing at the moment and everyone is having a go at them. I’ve heard that SkyCity Orbit is really good for normal high teas, so am going to investigate and see if they have a gluten-free option.

Frasers Mt Eden – an excellent place to lunch

On my birthday, my husband, daughter number two and I headed into Mt Eden for lunch. We wanted to buy some tea and books (for those interested, check out Chapter. Whilst I love their tea (I buy decaffeinated Earl Grey and cinnamon tea there) and the books are excellent, their food options are extremely limited for someone who can’t eaten gluten or eggs. So we thought we’d go for a  wander and  see what we could find in the area. Mt Eden is a FANTASTIC place to eat with a pile of cafes around. Eventually, we settled on Frasers, partly because when we looked at the menu board, this is what we saw:

Frasers 2Yes, that’s a menu board with gluten-free options clearly indicated! This is the dinner menu which has FOUR gluten-free options (including fish and chips, so I’ll have to go back!). The lunch menu has two gluten-free options, and a number of other items which can be made gluten-free. I’m not a fan of beetroot especially, but I am a fan of falafels, so I opted for the Falafel Salad with haloumi and roasted beetroot. Here’s what came out:

Frasers 5 Frasers 4The flavours were great, the beetroot surprisingly nice and I thoroughly enjoyed the meal. I followed this up (it was my birthday after all!) with a Mediterranean Orange Cake. Yum. There were also gluten-free friands for those who would like something a little smaller.

It was so good that I had started eating it before I remembered to take a photo!

It was so good that I had started eating it before I remembered to take a photo!

The “normal” meals were also delicious and the HUGE range of sweet treats (cheesecake etc) met with approval from my dining companions.

In the interests of my readers (I was only thinking of you!), my husband and I returned on one of our grown-ups’ days off over the long holidays. This time, I had the smoked fish croquettes with the homemade crisps. On the menu, it was served with an apple-radish salad, and apples are on my forbidden list. The staff were perfectly happy to take out the apples and just give me a radish salad, which is always nice.  Oh. My. Gosh. Delicate, rich, flavoursome. Delicious.

I may have dipped my finger into the remoulade before taking this photo...

I may have dipped my finger into the remoulade before taking this photo…

I may have had the orange cake again. There were no excuses this time, I just liked it and it went very well with my Harney’s tea. With both an excellent menu and a variety of cabinet food, I would highly recommend Frasers for both the gluten-intolerant and those who can eat anything. On the three occasions I’ve been there, they’ve been madly busy, but always pleasant with no feel of rush or bustle and with warm, efficient service. I caught up with a friend there last week and had the falafels again. The waitress noticed I hadn’t eaten much of my beetroot, and said “next time you come, ask for it with no beetroot – we can substitute something else for you!” This was lovely, and very nice that it was noticed and mentioned.

Frasers can be found at 434 Mt Eden Road, on the corner of Stokes Road.

Note: this is not a sponsored post, I just happened to rock along to Frasers on my birthday. Also, as with any Eating Out post, I have not examined their kitchen for cross-contamination, so if you are coeliac or especially sensitive to gluten, you need to give them a call and ask what they do in their kitchen.

Gluten-free Mexican Food suppliers

My husband is an excellent man in many ways, and one of these is that he is constantly on the lookout for new gluten-free things for me. Near his work, he came across a cafe called Mexican Specialities. As I have been on a quest for gluten-free tortillas for some time, he thought he’d see if they had any. Well, they do! And he bought a stack of about 50 of them for around $13.00. They are good fresh corn tortillas, very similar to the ones they use at Mexicali Fresh or Mad Mex. They do need to be heated, but can be shaped into a taco style shell or used as a soft tortilla for burritos, enchiladas and the like. They freeze well and separate easily.

You can find Mexican Specialities online here where they offer many imported Mexican items (including decorative items and Day of the Dead paraphernalia) or visit them at the cafe:

5/92 Marua Road


Note that they are only open for lunch on Thursday, Friday and Saturday.

Edited to change the post title, as it sounded like I had found a supplier of gluten-free Mexicans which was not the case at all!