"When I started my business 15 years ago out of my own curiosity and need, I made a firm decision that Rowie's Cakes was going to be a household name and that I was going to be the queen of gluten-free." – Rowie Dillon
For many, living gluten-free has long meant missing out on classic dishes, traditionally cooked with wheat-based flours – until now.
Author, baker and entrepreneur, Rowie Dillon first started exploring the versatile world of gluten-free flours when she was faced with her own food intolerances. As a result, she developed a mouth-watering collection of recipes, both savory and sweet, perfect for every occasion. As a pioneer in her field; Rowie is enthusiastic and passionate about food innovation and technique and making a difference!
From coconut flour to buckwheat, teff to tapioca, The Power of Flour is full of delicious, easy-to-follow recipes using a range of gluten-free flour, seeds and grains.
Rowie Dillon is Australia's Queen of gluten-free cooking. She has a passion for great food, culinary design and is protective about her diet. As an experimental cook Rowie investigated ways of dealing with her body's digestive intolerances. In 2001 she launched Rowie's Cakes – a kitchen where every wickedly delicious morsel that leaves the kitchen is 100% wheat free, dairy free and gluten free. Her Rowie's Cakes range of products is testament to the fact that it is possible for naughty tasting food to be good for you.
The Power of Flour
New Holland Publishers
Author: Rowie Dillon