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INDULGE

100 GLUTEN FREE SWEET AND SAVOURY RECIPES

by ROWIE DILLON

New large softcover cookbook, published 2011, 224 pages. Superb full-page, full colour photos

Gluten-free food gets a makeover

For too long gluten-free cooking has had a reputation for being about as appetising as hospital food - it was crying out for a style and taste makeover. Enter Rowie Dillon, ex-ad agency creative, coeliac and cake-baker extraordinaire - a woman on a mission to save the world from tasteless, unattractive food and change gluten-free cooking forever. Her successful business has restored the joy in eating to allergy sufferers, making yummy food accessible to all.

Indulge is the outcome of years of experimenting to achieve the best results, and with 100 delicious recipes that everyone, not just those with gluten intolerance, will enjoy, this gorgeous cookbook will change your perception and experience of gluten-free food. Chapters include breakfast, lunch and dinner, pasta, pizza and pastry, cakes and other desserts, entertaining and children′s parties. And with a special section on using gluten-free flours you can reclaim the quiche and soon be serving up once forbidden meals like Lasagna, Sausage Rolls and Bruschetta as well as naughty-tasting treats like Lemon and Ricotta Cheesecake, and Blueberry and Marscapone Tart.

Beautifully photographed and designed with recipes for every day and any occasion, Indulge is a revelation in gluten-free cooking, all delivered with Rowie′s signature sprinkling of a little glamour and a lot of love. Enjoy!

Chapters include

Breakfast
Brunch, lunch and salady bits
Dinner
Pastry, pies, pizza and pasta
Big cakes, little cakes
The sweetest things
Bikkies, slices and snacks
The entertainer
Party, party, party!
The science of flours

Indulge 100 Sweet and Savoury Gluten-Free Recipes is an Australian publication. All measurements are in metric and metric cup & spoon.

About the author

Just over ten years ago Rowie Dillon was diagnosed with gluten intolerance and since then she has turned a need to eat tasty food into a serious business. In 2001 she opened Rowie's Cakes: a kitchen that bakes wheat. yeast, dairy and gluten free. The business, based in Sydney, now produces thousands of items a day, delivering handmade cakes, bikkies, rocky road and desserts to cafes, stores and businesses all over the country. Her line of products, packaged in distinctive red and white stripes, is stocked by Woolworths, Thomas Dux and David Jones; she is a supplier to Qantas and Singapore Airlines and a contributor to Super Food Ideas magazine, delicious., the Sydney Morning Herald, The Age and Vogue.

See other Gluten-Free books click here