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.