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Australian expert to feature at Gluten Free Show

Australian expert to feature at Wellington Gluten Free Food & Allergy Show

Finding foods that made her wake up happy changed Australian gluten and grain free cookbook author Tania Hubbard’s life, so she is sharing her experience at a special presentation at the Gluten Free Food & Allergy Show in Wellington on 25 – 26 August.

Tania Hubbard, author of cookbook gluten free grain free – food we love said the Gluten Free Food & Allergy Show was a great opportunity for thousands of New Zealanders with coeliac disease and gluten intolerance to come together and discover what’s ‘out there’.

The show will offer a wide variety of hypoallergenic and gluten free products and foods as well as featuring a number of free seminars and expert talks from some of New Zealand’s most notable industry professionals.

Tania Hubbard will be among the special guests, performing a cooking demonstration called ‘Seeds of Change’, which will focus on how seeds and nuts can be an easy, healthy and delicious feature in a gluten and grain free lifestyle.

“My presentation will look at the benefits of foods like chia seeds, pumpkin seeds, sunflower seeds and raw cacao nibs and how to prepare and integrate these ingredients into foods,” Tania said.

“I will also whip up my amazing chia, pumpkin, sunflower seed, cinnamon, fruit and almond muesli, using some of New Zealand’s finest local produce,” Tania said.

The Gluten Free Food & Allergy Show will be held from 10am to 5pm on Saturday, 25th and Sunday 26th August at the TSB Bank Area in Wellington. Tickets to the event are $10 or $35 for a family pass; children under the age of ten are free.

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 was diagnosed, my life changed dramatically. I eliminated grains from my diet and all my symptoms disappeared,” Tania said.

“I was determined to continue enjoying food, despite my illness and restrictive diet, so I set to developing my own gluten and grain free recipes,” Tania said.

Tania’s condition turned out to be a blessing in disguise, helping her realise her talent and passion for food, which saw her go on to co-found the award-winning Husk & Honey Café with husband and business partner Eric, develop her own gluten and grain free bake@home range and write her own cookbook.

Tania’s cookbook, gluten free grain free – food we love, is packed with over 150 pages of mouth-watering recipes, information about stocking a gluten and grain free pantry, label reading and much more.

Tania said her cookbook aimed to provide delicious and easy recipes and also help people understand and enjoy gluten and grain free living.


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