Next week is Coeliac Awareness Week, so gluten free is going to be hopefully top of mind, given the strides forward we’ve taken both in availability and taste of gluten free products. For those of you wanting to keep it gluten free on the home front, for whatever reason, then these are five that tackle the subject, but keep taste at the forefront as well.
This one is almost all gluten-free, combined with being plant based, so will meet lots of dietary requirements. Great looking food, packed with huge amounts of different textures and tastes, but apparently each recipe needs 10 ingredients or less. Makes it appealing and less intimidating.
Hmm, the last gluten-free cookbook I had written by a chef led to the great bread disaster, so let’s hope Gearóid Lynch has better testing and proof reading! But as a chef diagnosed with coeliac disease you would expect him to come from a starting point of great knowledge, and a good palate. Covering everything from buttermilk scones to a savoury pastry and an apple and pecan crumble tart, it sounds like it would cover eating like gluten wasn’t an issue.
The Hemsley sisters irk me a lot less than others of their ilk, as long as they are not talking about bone broth endlessly. Their second book continues the theme of eliminating gluten, grains and refined sugars, but still manages to come up with things I’m a bit intrigued to try. I mean, cannellini vanilla sponge cake with chocolate avocado frosting? Got to give that a go at least once. Though probably just go with the recipes, ignore the pseudo-science.
Talking of cakes, this book is about gluten free baking at the next level, but still approachable for a home baker. Emily Lael Aumiller of Lael Cakes make extraordinary cakes by any measure, even more so when you see they are vegan and gluten free. This books focuses not just on the cakes but also the decorating techniques, so perfect for a keen cake maker really looking to add to their skills. Out 13th May.
Really? Who knew? I’ve made Indian breads with it but not much more, but it appears I have been missing out. I’ve used it to make Indian breads, but apparently it can cover everything from savoury to sweet, from pancakes to cupcakes. Great book to gift to someone who likes experimenting with new ingredients, and chickpea flour is pretty easy to find. Check out the world food aisles, you’ll often see it labelled as gram flour or garbanzo bean flour.
So, whether through necessity or just a desire to try new things, there is no shortage of inspiration around, and these days the variety of flours available is growing, and much more accessible. Good luck, you can do no worse than my chestnut and carmelised onion bread.