Australian Broadcasting Corporation. - From my kitchen to yours: delicious and gluten-free recipes the whole family will love

Dedicated to my family who always provide the
wonderful combination of inspiration, motivation
and practical support.

When my daughter Stephanie was first diagnosed as having coeliac disease several years ago, the difficulties seemed insurmountable. As with many others, when people become aware of their gluten intolerance, it can be disconcerting at the very least. What is one to eat without including wheat, rye, oats or barley in the diet? No longer are the luxuries of delicious bakery goods available, and eating out is a veritable nightmare. The limited range of gluten-free bakery products readily available for a time many years ago had the texture of cardboard with the added grittiness of sand. And time spent shopping needed to be significantly increased because of the necessity to read food labels fastidiously. Life is becoming much simpler for those who are gluten intolerant, however.

Most supermarkets, even the smaller country ones, now stock a minimal range of gluten-free products, usually at least gluten-free plain and self-raising flours. An ever-increasing range of other products are now clearly labelled as gluten-free, such as soy sauce, custard powder and cornflour to name but a few. The focus of this book is on home-cooked gluten-free food, made interesting by easy-to-prepare recipes. Partly, this has come about through ongoing consultation and collaboration with our Stephanie, but also through a chance meeting with a stranger at a book signing. He had just been diagnosed as a diabetic, and felt that his life in the future would be dominated by dietary deprivation and devoid of any of his former pleasure in food. He asked me if I could write a book about diabetes with a different perspective, focusing on what can be enjoyed.

This would be a new way to eat, and one that was every bit as culinarily exciting, where food preparation and menu planning would be a pleasure rather than a trial. I have never forgotten his words and applied this philosophy to the context of gluten-free eating. By using easy recipes with fresh, readily available ingredients, anyone who is gluten intolerant need never feel deprived. It can be a happy and healthy way to eat, with the boundaries being expanded constantly. The recipes in this book have been designed to have universal appeal so that they can and will be eaten willingly by all family members, whether they are gluten intolerant or not.

The recipes in From My Kitchen To Yours have been prepared with all due care; however, it is extremely important that the advice of a medical practitioner, health-care professional or an accredited practicing dietitian (APD) regarding individual dietary intolerances, allergies and nutritional needs is obtained before embarking on a gluten-free diet. The recipes in From My Kitchen To Yours have been prepared with all due care; however, it is extremely important that the advice of a medical practitioner, health-care professional or an accredited practicing dietitian (APD) regarding individual dietary intolerances, allergies and nutritional needs is obtained before embarking on a gluten-free diet.

Apart from the recipes being gluten-free, many are either dairy-free or can be adapted to being dairy-free. In the case of the latter, dairy-free options are outlined at the end of the recipe. Recipes that fall into either of these categories are marked with a star As with the gluten-free component, it is extremely important that the advice of a medical practitioner, health-care professional or dietician regarding individual dietary intolerances, allergies and nutritional needs is obtained before embarking on a dairy-free diet. All care has been taken in compiling the contents, but this book does not take account of individual circumstances. The author and publisher cannot be held responsible for any claim or action that may arise from reliance on the information contained in this book.

It is very important to read the labels on commercial products for any mention of gluten.

If a product is labelled gluten-free, according to the FSANZ (Food Standards Australia and New Zealand) it must contain no detectable gluten. If any item is not clearly marked as gluten-free, it is important to check the ingredients listed on the packaging for any trace of gluten. Also according to the FSANZ Code (Clause 16 Standard 1.28), ingredients derived from barley, rye, wheat or oats must be declared on the label. Fillers and binders can contain ingredients from gluten-containing grains and hence one needs to scrutinise labelsincluding mayonnaise, stock powders, spice mixes, soups, gravies, spreads, pastes, confectionery, crackers, noodles, pastas, processed meats, even self-basting poultry products, sauces, ice cream and yoghurt to name but a few. The composition of ingredients in products can change, so it is very important to check the labels regularly. Always, when cooking at home, make sure there is no cross-contamination.

For instance, oil that has been used to cook foods containing gluten, such as breadcrumb or batter coatings, must not be used for gluten-free recipes. Likewise, be careful with cooking implements and equipment, such as flour sifters, mixing bowls and chopping boards. Where appropriate have separate equipment for gluten-free food. Ingredients in bold indicate the recipe is provided elsewhere in the book. Oven temperatures are for fan-forced ovens.

Make sure all the following are clearly marked gluten-free, or have no ingredients containing gluten listed on the label. Soy sauce Tomato sauce Tomato soup Worcestershire sauce (or make your own, see the recipe on page 256) Dried herbs (be careful of mixed herbs and spices as they may contain carriers from a gluten source) Breadcrumbs (see page 7 for how to make these) Chocolate for cooking Cornflakes Cornflour Custard powder Stock powderbeef, chicken and vegetable. Make sure all the following are clearly marked gluten-free, or have no ingredients containing gluten listed on the label. Soy sauce Tomato sauce Tomato soup Worcestershire sauce (or make your own, see the recipe on page 256) Dried herbs (be careful of mixed herbs and spices as they may contain carriers from a gluten source) Breadcrumbs (see page 7 for how to make these) Chocolate for cooking Cornflakes Cornflour Custard powder Stock powderbeef, chicken and vegetable.

Think about growing your own herbsthis can be done even on a kitchen benchtop. Herbs supply a range of wonderful flavours for enhancing so many dishes. The most useful herbs I think are basil, mint, sage, parsley, thyme, dill, tarragon and rosemary. Any excess herbs can be used for other recipes; for instance, an abundance of basil can be made into pesto, which can be frozen for later use, and mint can make mint sauce to serve as an accompaniment to lamb. Excess herbs can also be easily dried by placing the leaves in brown paper bags and storing them in a dark cupboard, or hanging them upside down in bunches (though they can get a bit dusty using this method). In this way you can make your own versions of mixed herbs without any worries about carriers.

Herbs can also be frozen. With your own fresh and dried herbs on hand you are only limited by your imagination. Try making your own jams, pickles and chutneys. They provide a storehouse of great flavours for the dishes you prepare. Provided you use gluten-free (non-malt) vinegar and maize cornflour for thickening chutneys or pickles, the end products are totally gluten-free.

Beer, stout, Guinness and ale are not gluten-free. Next page