#Wishbeer #Glutenfree #Beer in Bangkok!

A few months ago a reader messaged me to say they’d found gluten free beer in Bangkok. I was like “Say what!?”

Obviously it exists in the outside world, but someone in Bangers is importing it and distributing it here? Amazing!

Wishbeer was founded in 2012 and has been providing Bangkokians with lovely foreign beers and ciders. They have quick delivery and the prices are quite reasonable. Check out their Gluten Free Beers here!



An Asian Easter


An Asian-Canadian-French-Italian Easter spread

Easter isn’t something I’ve ever experienced in Asia, for some reason it is only this year that I feel spring has sprung.

Perhaps it’s the feeling that I know these are my last few months in crazy Bangers… but something has definitely changed. Time to spring forward my friends!


Looking at Phuket island to the west. Feb 2016

Please  be patient with me readers, there’s plenty of comments and replies to be written! But some restaurant and product reviews too!

Biscuit Recipe / Pie Crust Recipe


Sloane’s #glutenfree #sausages

imageLiving and eating in Bangkok has just become easier!

Friends of mine recently found this gluten free sausage in Ari Villa and picked it up for me. Apparently, Sloane’s does a few different types of gluten free sausages which are available in several grocery stores around Bangkok and for delivery from Passion Delivery and Paleo Robbie. Sloane’s also regularly frequents the Farmer’s Markets in the city. Continue reading


@Paleorobbie Bangkok’s Paleo Provider

I don’t know about you gluten free folk, but I can’t eat at my school’s canteen, or the soup stalls down the road. I usually spend Sundays cooking and preparing my lunches for the week, but I want my Sundays back!


Some of the girls at work order from Health Box and other food delivery services, although the problem with them is that they don’t normally offer gluten free food, nor do they say that their kitchen is safe from cross-contamination. Continue reading


Decadent Chocolate Cake – Orgran’s (from a box)


I like sweets and they like me. ‘Nuff said. Sometimes, you just crave sugar, in the form of a moist, chocolately cake. Well my friends, this happened to me recently and as I stood staring down the baking aisle, I decide to take a plunge. I have made the ‘Yes You Can’ chocolate mud cake before and it was pretty damn good. I needed to test out what Orgran had to offer.imageYou will need:

  • a bowl
  • cake pan
  • eggs
  • water
  • oil
  • someone to taste-test it


It was super easy to make and I was even lucky enough to spy some Betty Crocker icing. Love Betty Crocker – she’s gluten free and easily available in most supermarkets in Thailand.


Unlike the Yes You Can, this was much lighter and acted more like a regular cake. I approve of this for birthday celebrations.


I am also happy to report that it tastes good even after you freeze it.


Orgran Bread Mix Review


I came home from work this evening craving baked beans on toast. Maybe this was my body’s way of preparing me for my training run tomorrow morning. Luckily I found this at Emporium Food Hall last weekend and decided to give it a go. I’ve tried the Orgran white bread mix before and it was thick, dusty and chalky. Not a great bread mix. But I thought I would give this one a try.

imageJust add water and oil.


Let the bread rise for 5-10 minutes and then throw it in the oven for about 30 minutes.


Take it out and let it cool.


It doesn’t taste awful, it’s much nicer than the eggy Yes You Can bread mix, and much softer than the Springhill Farms stuff (although I can’t find this mix at Topps anymore).

All in all, it took about 45 minutes and required minimum effort. Success!



Healthy Gluten Free Chocolate Banana Muffins

imageI love Saturdays! Today, I am going to head down to Central World to do some shopping, then yoga in the park, then it’s time for the organic Farmer’s Market at K Village on soi 26. After that, my friend and I are going to meet up and I’ll be making Chana Masala for the first time ever! Two new recipes in one day!

But first, I crave chocolate. Here’s a delicious, simple and healthy chocolate muffin recipe! It’s not too sweet, but you can add more sugar if you need to.

What I love about this recipe is that the main flours are great sources of protein and energy (buckwheat & oats). Oats are great for cardiovascular health, as well as stabilizing your immune system. Buckwheat is an ancient grain, so we humans are used to metabolizing this easily digestible protein. Both of these flours also gradually release energy, so you don’t suffer a sugar crash, like with other muffins. These two flours combine the basis of all my cooking and baking needs.

Start by preheating your oven to 180 degrees Celsius, or 350 degrees Fahrenheit.

Next, gather your dry ingredients. In a large bowl, mix together the following ingredients:

  • 3/4 cup buckwheat flour (available from Arrowhead Mills in most Topps, or order from Good Karma)
  • 3/4 cup gluten free oat flour (I use Bob’s Red Mills Gluten Free Rolled Oats. I blitz them into a flour using a food processor)
  • 1/2 cup Hershey’s Unsweetened Cocoa
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp flax seed (for extra protein and fibre)
  • 2/3 cup chopped walnuts (optional – but great source of healthy fats for vegetarians. Go on, add some!)
  • 1/4 cup Gluten Free Oats – for topping the muffins

In a second mixing bowl, mix the wet ingredients:

  • 1 1/2 cups mashed bananas (usually 3 large ones. I like to freeze them the night before, as it softens them and adds a bit of moisture)
  • 1/3 cup honey or brown sugar
  • 1 tsp vanilla
  • 1 egg (Vegan? Use 1 tbsp of ground flax seeds and 3 tbsp of water)
  • 3/4 cup milk (any type of milk – dairy, almond, soy, rice etc)

Now, you want to gradually add the wet ingredients to the dry ones. Be sure to combine everything, but don’t “over-stir.” Scrape down the sides of the bowl to get all the flour bits.

Be sure to grease the top of your muffin tray, so that when the muffins rise, they don’t stick to the tin. Use a tbsp measure to spoon the mixture into the muffin cups. Top with a sprinkling of oats.

Bake for 20-30 mins, or until a toothpick inserted in the centre of the muffins comes out clean. These muffins will make your house smell scrumptious!

Yield: 12 large muffins