The Australian Women's Weekly - Gluten-free & Allergy-free Eating Allergies are on the increase, particularly in children, and this book shows you how allergy-free food can be light and delicious. It contains more than just cakes - there are breakfasts and lunchboxes too, along with savoury pies and pastries and a chapter on children’s parties. Recipes include beautiful breakfast banana pancakes, coconut and lime friands and gluten-free chocolate cakes.

Sample Recipes

Chocolate fudge brownies (pictured)

INGREDIENTS

150g butter, chopped
300g dark eating chocolate (70% cocoa solids), chopped coarsely
1½ cups (330g) firmly packed brown sugar
3 eggs
¾ cup (75g) hazelnut meal
½ cup (75g) buckwheat flour
½ cup (120g) sour cream
¼ cup (25g) cocoa powder

METHOD

Preheat oven to 180°C/160°C fan-forced. Grease 19cm x 29cm slice pan; line base with baking paper, extending paper 5cm over long sides.

Melt butter and chocolate in medium saucepan over low heat. Stir in sugar; cook, stirring, 2 minutes. Cool 10 minutes.

Stir in eggs, then sifted meal and flour, sour cream and 2 tablespoons of the sifted cocoa. Spread mixture into pan.

Bake brownies about 45 minutes. Cool in pan before cutting into squares. Serve dusted with remaining sifted cocoa.

Mini Meat Pies (pictured)

INGREDIENTS

2 teaspoons vegetable oil
1 medium brown onion (150g), chopped finely
2 rindless bacon rashers (130g), chopped finely
350g beef mince
2 tablespoons tomato paste
¼ cup (35g) arrowroot
2 cups (500ml) gluten-free beef stock
1 egg, beaten lightly
pastry
1¾ cups (350g) rice flour
1/3 cup (50g) (corn) cornflour
1/3 cup (40g) soya flour
200g cold butter, chopped
¼ cup (60ml) cold water, approximately

METHOD

Heat oil in medium saucepan; cook onion and bacon, stirring, until onion softens and bacon is browned. Add beef; cook, stirring, until browned.

Add paste and blended arrowroot and stock; bring to the boil stirring. Reduce heat; simmer, uncovered, until mixture is thickened. Cool.

Meanwhile, make pastry.

Preheat oven to 220°C/200°C fan-forced. Oil 12 x ¼-cup (60ml) foil pie cases (7cm diameter top, 5cm diameter base); place on oven tray.

Roll pastry between sheets of baking paper until 5mm thick; cut 12 x 9cm rounds from pastry. Ease pastry rounds into cases; press into base and sides. Spoon beef mixture into pastry cases; brush edges with egg.

Cut 12 x 7cm rounds from remaining pastry; place rounds on pies, press pastry to seal edges. Brush pies with remaining egg; cut two small slits in top of each pie.

Bake pies about 25 minutes. Serve with gluten-free tomato sauce.
pastry Process flours and butter until mixture is fine. Add enough of the water to make ingredients come together. Cover with plastic wrap; refrigerate 30 minutes.