It's about time someone bumped the bland out of gluten-free, making naughty-tasting cakes and fabulous savoury food easy and accessible to allergy sufferers.
Enter Rowie Dillon, ex-ad agency creative, coeliac and cake-baker extraordinaire - a woman on a mission to save the world from tasteless, unattractive food and change gluten-free cooking forever.
Indulge is a gorgeous cookbook filled with recipes that everyone can enjoy. Chapters include breakfast, lunch and dinner, pasta, pizza and pastry, cakes and other desserts, entertaining and children's parties. And with a special section on using gluten-free flours you can reclaim the quiche and soon be serving up once forbidden meals like lasagna, sausage rolls and bruschetta, as well as delicious treats like lemon and ricotta Cheesecake, and blueberry and marscapone tart.
Just over ten years ago Rowie Dillon was diagnosed with gluten intolerance and since then she has turned a need to eat tasty food into a serious business. In 2001 she opened Rowie's Cakes: a kitchen that bakes wheat, yeast, dairy and gluten free. The business, based in Sydney, now produces thousands of items a day, delivering handmade cakes, bikkies, rocky road and desserts to cafes, stores and businesses all over the country. Her line of products, packaged in distinctive red and white stripes, is stocked by Woolworths, Thomas Dux and David Jones and she is also a supplier to Qantas and Singapore Airlines. She has been an expert advisor to Super Food Ideas and delicious. magazine, as well as contributing to the Sydney Morning Herald, the Age, Australian Parents Magazine and Australian Healthy Food Guide about all things gluten-free.
Harper Collins Australia
Author: Rowie Dillon