Gluten-free deca­dence

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - Janita Singh

IS it pos­si­ble to bake a deca­dent cake and eat it too — while main­tain­ing a gluten, wheat and yeast free diet?

Yes it is, says baker and au­thor Rowie Dil­lon, who is con­sid­ered the queen of gluten-free cooking.

Dil­lon first started ex­per­i­ment­ing with non­tra­di­tional bak­ing ingredients as a way of deal­ing with her own food in­tol­er­ances.

In 2001, she launched Rowie’s Cakes, a kitchen where ev­ery de­li­cious morsel pro­duced is wheat, dairy and gluten free.

Dil­lon re­cently re­leased a new recipe book, The Power of Flour, to help oth­ers recre­ate her deca­dent cre­ations at home.

“For many, liv­ing gluten­free long meant miss­ing out on clas­sic desserts, tra­di­tion­ally cooked with wheat-based flours. Taste and tex­ture were miss­ing links,’’ Dil­lon says.

“There used to be the per­cep­tion that gluten and dairy-free foods taste bland, so it has been my mis­sion to bump the bland out and make them de­li­cious.”

Dil­lon says her sec­ond book ( In­dulge was her first) “re­ally ex­plains how you can pack a punch and taste back into bak­ing us­ing dif­fer­ent types of flours and their unique prop­er­ties”.

“The book ex­plores the de­li­ciously ver­sa­tile world of flour in bak­ing and cooking … be will­ing to try the grains and seeds and flours used in this book to cre­ate pies, cakes, pas­tries, tarts, breads, bis­cuits, sal­ads, din­ners and on-thego treats.

“From the tiny grain called teff to the un­der­es­ti­mated and mis­un­der­stood co­conut flour or even ar­row­root, ev­ery­thing is ex­plained.’’

Dil­lon com­bines types of flour with oil and vine­gar to cre­ate egg re­place­ments.

“Gluten-free bak­ing and cooking is not only an art but a sci­ence. Gluten is the rub­ber band of bak­ing and cooking — it’s the rise and fall and the stretch and give,” Dil­lon says.

The Power of Flour, New Holland Pub­lish­ers Aus­tralia, $35, out now.

Naughty can be nice, says baker and au­thor of The Power of Flour Rowie Dil­lon.

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