Food allergies and intolerances can be tricky to tackle, especially when you’re looking after an entire family. And not just that, often, gluten-free options are bland and boring. With that in mind, Rowie Dillon has made it her mission to put the fun (and taste) back into gluten-free cooking and baking by creating a cookbook filled with delicious recipes, both savoury and sweet.
Dillon, the mastermind behind Rowie’s Cakes, first started ‘investigating’ the versatile world of gluten-free flours when she was faced with her own food intolerances.
“When I started my business 15 years ago out of my own curiosity and need, I made a firm decision that Rowie’s Cakes was going to be a household name and that I was going to be the queen of gluten-free,” Dillon said about her journey.
In The Power of Flour, the author and entrepreneur explores a range of gluten-free flours, grains and seeds such as amaranth, arrowroot, brown rice flour, teff, quinoa flour, lupin and coconut flour and encourages readers to ‘get in touch’ with their flours by feeling them, rubbing them between thumb and forefinger and analysing textures.
Recipes include Vegan pumpkin pie, Polenta tagliatelle, Decadent, gooey chocolate cake, Courgette pizza with pesto, tomato, basil and ricotta, Gnocchi with basil and tomato and Pea, egg and ham pie.
Each recipe is easy to follow, utterly delicious and totally guilt free.
DECADENT GOOEY CHOCOLATE CAKE
- 230 g (8 oz) dark (60–65 per cent cacao) chocolate
- 230 g (8 oz) unsalted butter, coarsely chopped and softened
- 290 g (10 oz) sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 tsp salt
- 130 g (41/2 oz) amaranth four
- Cocoa powder or pure confectioners’ (icing) sugar, to dust
Preheat oven to 180oC (300oF). Lightly grease and line a 20 cm (8 in) springform cake pan.
In a medium bowl, melt together the dark chocolate and butter over a saucepan of simmering water, stirring every few seconds until mixture is smooth. Do not let the base of the bowl touch the water. Set aside and allow to cool slightly still on top of the water bath.
In a large bowl, use electric beaters to beat the sugar and eggs on medium–high speed until u y and double the volume, approximately 3–5 minutes. Beat in the vanilla and salt.
Stir in the chocolate mixture, then sift in the amaranth our and fold it in until the mixture is smooth. Pour into the prepared pan.
Bake for 40–45 minutes, until the cake is set and a skewer inserted into the center comes out clean. Allow to cool completely before slicing.
You will get a nice cracked nish on top so you may wish to dust your cake with cocoa powder or pure confectioners’ (icing) sugar.
For more great gluten-free recipes, pick up a copy of The Power Of Flour.