Going gluten-free, be it for medical reasons or a lifestyle choice, is not always as straightforward as it sounds. Of course you know to stay clear of all those gorgeous, freshly baked breads seducing you with their creamy plumptiousness and alluring aromas. Gluten-free bread somehow always tastes like sawdust, but, nonetheless, the space for gluten-free products on supermarket shelves is happily expanding every week.
I’ve seen lots of books that are very clinical, so, when it comes to cooking interesting gluten-free dishes at home, it’s good to have the help of someone who not only loves food, but is a top chef, who also happens to be coeliac.
My Gluten-Free Kitchen, left, by Gearoid Lynch of the wonderful Olde Post Inn in Cloverhill, Co Cavan, has nailed it from the food lover’s point of view. Think of wild garlic pesto bread, prawns tempura, chicken Kiev or pizza — all worry free.