Art & Entertainment | Book Reviews | Education | Entertainment Video | Health | Lifestyle | Sport | Sport Video | Search

 


Leading gluten and grain free cookbook to be released

28 October 2011

Leading gluten and grain free cookbook to be released

For the estimated quarter of a million Australians living with Coeliacs Disease and gluten intolerance, the ensuing restrictive diet can be challenging at the best of times but thanks to the release of an exciting new cookbook, things are about to change.

Sunshine Coast café owner and author, Tania Hubbard will celebrate the launch her new and long-anticipated cookbook, gluten free grain free – food we love on Saturday 29 October. Tania, a self-confessed foodie, said her cookbook aimed to provide great recipes and also help people understand and enjoy gluten and grain free living.

“It is one of Australia’s leading gluten and grain free cookbooks and it is long overdue,” Tania said. According the Coeliac Society of Australia, Coeliac Disease affects 1 in every 100 Australians, not including those with wheat and grain intolerances, with about 75 per cent of those suffering remaining undiagnosed.

Tania’s journey began several years ago when after suffering migraines, chronic fatigue and repeated bouts of pneumonia; she was diagnosed intolerant to the proteins found in cereal grains. “Since I eliminated grains from my diet, all my symptoms disappeared but I was determined to continue enjoying great tasting food, so I set to developing my own gluten and grain free recipes,” Tania said.

It started with a stall at the local markets and then the café, Husk & Honey, which Tania and her husband and business partner, Eric opened just under three years ago, where she developed her famous shortbread and hundreds of other recipes. The couple then developed their own gluten free, grain free bake@home range of products to remove the hassles often associated with gluten and grain free cooking.

Then by popular demand about a year ago Tania started work on the book. “It has been bloody hard work but it is a labour of love – we wanted to make sure every recipe was as easy to make at home as it is in our café and that the photographs show the food just as it comes out of our oven – it really is food without makeup. It has been a really wonderful journey and I am really excited to be launching it at last.

gluten free grain free – food we love is packed over 150 pages of mouth-watering recipes such as Chocolate Chia Seed Cake and Gluten & Grain Free Bread (one of the recipes Tania is most proud of), information about stocking a gluten and grain free pantry, label reading and much more.

“I have always loved experimenting with food, I found it to be a great outlet for my creativity and I am so excited to now be sharing it through this book,” Tania said.

Tania’s condition turned out to be a blessing in disguise, helping her realise her talent for food which has led to her being in high-demand as a speaker and to her recent nomination as a finalist for Outstanding Business Person of the Year 2011 in the Sunshine Coast Excellence in Business Awards’ and also as a finalist in the 2011 Food Challenge award.

“My food isn’t just for coeliacs and those with gluten/grain intolerances, it’s for everyone and anyone that wants to enjoy nutritious and wholesome cooking that tastes great,” Tania said. “Food has turned my life around and I thoroughly enjoy helping others on their path to healthy eating,” Tania said.

gluten free grain free – food we love will be available for purchase from Husk & Honey Café from 29 October and retails at $37.50. It is also available online at www.glutenfreegrainfree.com.au where you will also find more information about Tania, Husk & Honey Café, and the soon to be launched online bake@home range.

ENDS

© Scoop Media

 
 
 
 
 
Culture Headlines | Health Headlines | Education Headlines

 

Game Review: Until Dawn - Pick Your Own Horrible Adventure

Supermassive Games’ Until Dawn sees a group of dumb sexy teenagers take a trip to a spooky mansion atop a mountain. It is, obviously, a horror game. However, the game is so ridiculous it turns out to be more of a comedy. More>>

John McBeth: Our World Cup All Blacks

Forty or fifty years ago nobody really had any idea of what the selectors had in mind. There were often several trials, which sometimes featured over 150 players, possibly an inter island match or a final trial, then we listened to the announcement of the team on radio. The players weren't flown into the capital for a parliamentary function... More>>

ALSO:

Game Review: Midsomer Murders Meets First Year Philosophy

Developed by The Chinese Room, Everybody's Gone to the Rapture sees the player exploring what appears to be a recently abandoned idyllic English village trying to figure out where everybody's gone. Spoiler: they've gone to the rapture. (On a serious note, this review contains plot spoilers.) More>>

Scoop Review Of Books: Clear Science

It was really after his move to Wellington, to Victoria University, that it became apparent that Sir Paul Cllaghan was much more than an eminent physicist... More>>

ALSO:

Francis Cook: Weekend SportzMania! All Blacks! Netball!

Sports were on all weekend. I normally don’t write about sports but with Richie McCaw tipped to be the next Prime Minister, and Colin Craig arguing sports are almost as important as politics, I thought “what better time to start!” More>>

ALSO:

Beervana: Aussie Pav Beer Declared Taste Of NZ

In a surprising upset, an Australian beer modelled on the pavlova, created by Brisbane brewery Newstead Brewing, the 250 Beers blog and Scratch Bar, has been announced the winner at the Beervana craft beer festival ‘Flag Brew’ competition, which challenged media and brewing teams to capture the distinctive taste of New Zealand. More>>

ALSO:

Get More From Scoop

 
 

LATEST HEADLINES

 
 
 
 
Culture
Search Scoop  
 
 
Powered by Vodafone
NZ independent news