Reviewed by Rama Gaind.
By Rowie Dillon, New Holland, $35.
Australia’s queen of gluten-free cooking, Rowie Dillon 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 per cent wheat-free, dairy-free and gluten-free. Rowie’s Cakes range of products is testament to the fact that it is possible for “naughty tasting food to be good for you”.
“To bump the band out of the allergy free, she made it her mission to investigate and experiment with all the gorgeous flours available. I wanted to understand how they work with different recipe methods and applications so I could create food that is completely wicked and delicious, allergic or not.”
“I wanted to understand how they work with different recipe methods and applications so I could create food that is completely wicked and delicious.”
Gluten-free baking and cooking is not only an art, but it’s a science. The Power of Flour will educate, but it should also inspire you to literally get in touch with your flours!
The product ingredients are carefully selected and all suppliers have the same high accreditations as she does. Rowie uses flours made from Aztec grains such as Quinoa and Amaranth, as well as tapioca, potato and wheat-free corn flours, all stone-milled to her specifications. She combines these flours with oil, vinegar or coconut to create egg replacement.
The Power of Flour is the new must-have book for anyone wanting to experience the deliciousness of cake while maintaining a gluten-, wheat- and yeast-free diet and lifestyle.
