Gluten-free recipes flower so food-intolerant do not miss out on sweet treats

FOR many, living gluten-free has long meant missing out on classic dishes, traditionally cooked with wheat-based flours — until now.

In The Power of Flour, author, baker and entrepreneur Rowie Dillon shares a mouth-watering collection of sweet and savory recipes inspired by her own food intolerances. Blueberry pie Serves 8 Ingredients 250g Anzac cookies 80g unsalted butter 250g cream cheese, softened 400g mascarpone 2 tbs coconut sugar (or rapadura panela sugar) 80g good-quality blueberry jam 300g blueberries, plus extra to serve 2 tbs water 1 tsp arrowroot Method 1. Whiz the biscuits in a food processor until finely ground. Add the butter and whiz to evenly combine. Press in to a 35cm x 11cm loose-based flan tin and chill in the fridge for 15 minutes or until firm. 2. Beat the cream cheese, mascarpone and 1 tablespoon of the coconut sugar with electric beaters until combined, then spread evenly into the prepared tin. Chill in the fridge for 1 hour or until set. 3. Meanwhile, place the jam, half the blueberries, the remaining coconut sugar and the water in a saucepan over medium heat. 4. Cook stirring for 2-3 minutes or until the berries start to burst, then stir in the arrowroot and remaining berries and cook for a further 30 seconds or until the sauce is thick. Remove from heat and set aside to cool. 5. Remove the pie from your tin, dress with blueberries and serve immediately. Don’t forget your splade.