Gluten Free Foods, Cafes, Restaurants and Recipes
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Latest Reviews & Comments
Jenny reviewed a Cafe...
Beach House Cafe
Had a very pleasant lunch at the Beach House Cafe. Friendly staff were able to customise most menu items to be GF....
Jenny reviewed a Cafe...
Great food, beautiful views and about the fastest service I've had just about anywhere in NZ!...
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Recipe of the day
Jonny386 shared a Bread Recipe...
1 ½ cups Healtheries Simple Baking Mix
1 tsp baking powder
Pinch of salt
½ cup milk
1. Preheat oven to 220˚C.
2. Sift Baking Mix, baking powder and salt into a large bowl. Cut butter into mixture until it resembles fine breadcrumbs. Stir in cheese. Add milk and mix quickly to a soft dough with a knife.
Dinner Secrets gluten-free
(Cookbook)Dining should be one of life's simple pleasures, but for those with gluten intolerance it can be a challenging task. "Dinner Secrets: Gluten-free" sets out to change that. It provides readers with inspiring recipes that will suit every dinner occasion and satisfy even the fussiest palate. Whether you are catering for a swish party or throwing together a quick meal, family and friends will have no idea that these irresistible dinners are gluten free. Professional cook Pamela Moriarty, who has liv...
If you're looking for cooking inspiration this holiday season, then look no further than Goodbye Gluten, the gorgeous new gluten free cookbook by Sally Holland of Tauranga, New Zealand.
Sally has no shortage of experience with food having worked in the New Zealand Woman's weekly test kitchen under iconic food editor Tui Flower. Sally had to reinvent gluten free versions of her favourite recipes after her husband was diagnosed with coeliac disease several years ago. Goodbye Gluten is a collection of her gluten free recipes.
Sally's team kindly sent me a copy of Goodbye Gluten to review. The same week, I had been invited to visit some friends for dinner so decided to make the New York style cheesecake with blueberry sauce.
I must admit to being a bit nervous as I have never made a cheesecake before but as the photo suggests, the result was fantastic. Smooth and creamy, the slightly sour filling was well balanced against the sweet blueberry sauce and buttery biscuit base. It reminded me of cheesecakes that I've tasted in restaurants and my (non-coeliac) friends were delighted.
Goodbye Gluten is beautifully laid out with stunning full page colour photos of every recipe. Like many gluten free recipe books, the author uses a flour blend throughout the book. Thankfully, the flour blend in Goodbye Gluten is simpler than many others and uses the more common gluten free flours - I already had all of the ingredients in my pantry.
As you would expect, Goodbye Gluten's 90 recipes span the usual sections on baking, appetisers, meals, desserts. But rather than stop there, Sally has also included special chapters dedicated to Christmas foods and childrens birthday parties. I know these will prove popular with our readers and I'm really looking forward to trying out the Christmas mince pies!
This book is printed on good quality stock and bound with a sturdy hard back and would make a great addition to any kitchen.
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