Just diagnosed coeliac?You haven't lost the foods you love.
The first few weeks can feel overwhelming. Every label is a question and every meal is a rethink. Take a breath. For over 40 years we've helped Australian families bake the bread, scones and cakes they thought were gone for good.
Get Rick's free starter guideSee the Coeliac Starter KitIt started in our own kitchen, in 1984
When Rick's wife was diagnosed coeliac back in 1984, there was almost nothing good to eat. So Rick set out to fix it himself. Three bakeries and five cookbooks later, that same mission lives in every mix we make.
We know exactly how daunting day one feels. The good news? Real baking is still very much on the table.
Three things to know on day one
Real bread is still yours
Light, fluffy loaves, fresh scones, pizza nights. All still possible. You just bake them with the right mix.
It's swaps, not sacrifice
Start with the staples you use most, like flour, bread and scones, and replace them one for one. No guesswork.
The whole family can share
Coeliac and non-coeliac can eat the very same thing. No separate meals, no fuss.
Rick's six rules for gluten free baking
In Rick's own words.
- Follow Rick's instructions on the back of the pack. Don't 'wing it' - Gluten Free is NOT forgiving.
- Always SIFT the ingredients - Gluten free baking does NOT have any shortcuts.
- Watch the 'How to' videos on the website.
- Measure everything properly - Gluten Free baking is very different to wheat baking.
- No kneading needed as the mixes don't contain any gluten.
- Don't be tempted to open the oven early.
See how easy it really is
Quick recipe videos, so you can see exactly how each mix comes together.
The Coeliac Starter Kit
The everyday staples you'll reach for first, bundled together.
Your gluten free pantry, sorted
- Gluten Free Plain Flour for everyday baking
- Gluten Free Self Raising Flour for cakes and slices
- Gluten Free Bread Mix Rick's famous loaf
- Gluten Free Scone Mix our #1 best seller
You're in good company
"I'm a Nanna, and these are the best scones I've ever eaten, including the gluten ones I used to make before I was diagnosed with coeliac disease."
"Made this when the celiacs came to stay, they all voted it the best gf bread they have ever had."
"This is the best flour on the market, even if we didn't have celiacs in the house, I'd still use it."
Rick's gluten free starter guide
Six pages of what the newly diagnosed need to know, from avoiding cross-contamination at home to eating out and spotting hidden gluten. Written by Rick, from the kitchen that has baked gluten free since 1984.
Download the free guide (PDF)This page and the guide are general information, not medical advice. Please talk to your GP or dietitian about your diagnosis.
