I’ve always had a dodgy stomach, and 20 years ago I discovered I was coeliac. Back then, the only cookbooks I could get in Australia I had to get through Amazon from America. There was very little in the way of gluten free food available in supermarkets and we stopped going out to dinner because finding gluten free was impossible. Gluten free bread was something you could use to build a brick wall or it dissolved in your mouth. I tried making my own and it was terrible. Pasta turned to slush and you had to make your own flour blends using hard to get ingredients. There were lots of failures.

Twenty years on, and it’s so much easier to eat out and find great ingredients. The publishing of cookbooks, both locally and globally, makes cooking so much easier. Labelling has come a long way and a lot of ingredients have changed to exclude gluten containing ingredients.

What I want to do in my blog, is help the newly diagnosed to navigate the world of gluten free ingredients. Gluten free does not mean not eating your favourite food. It just means changing recipes to use slightly different ingredients. Rather than focusing on what you can’t eat, focus on the adventure of trying new food. I’m here to help.