BBC website:
http://www.bbc.co.uk/food/recipes/mostof_coeliac1.shtml

Recipes from Darina Allen's Healthy Gluten Free Cooking (good book)

Another good book - Sharing sweet secrets: gluten and wheat free  http://www.glutenfreesecrets.com.au/ (has a savoardi recipe which is good)

I don't like Sue Shepard books, I find the recipes dull and there are far to many mains recipes - of which, most wouldn't have wheat in anyway.

Tobie Puttock's Daily Italian has variations for gluten free. Also a fresh pasta recipe (haven't had time to try yet). Also it's an interesting book.

Tips:

*get a diagnosis from a doctor before heading onto gluten free

*always take advice from your doctor or dietitian

*check labels; depending on your level of intolerance to gluten you will have to be more or less strict about it.

*check out food product websites regularly for lists of gluten free or gluten-containing products

*if you are very sensitive to gluten, avoid rice flours, etc from asian grocery stores, they are more likely to be contaminated with wheat than the ones sold as gluten free

*rice noodles are great

*buy gluten free bread products that are already frozen (they last longer). Or freeze gluten free bread as soon as you get it home.

*gluten free bread is average to awful. Over time your craving for bread will wane. Having frozen bread is handy for those times where you just want bread.

*you may become more sensitive to gluten once you stop eating it

Please feel free to include your tried and true gluten free recipes, website and book recommendations, tips and hints.

http://www.mothermegs.com.au/ do nice gluten free anzac biscuits (no oats) although there is a disclaimer on the pack about machinery used with wheat cereals. It would depend on your sensitivity.

Australian products:

Patties (as well as Freedom Foods - haven't tried any) do a frozen range of gluten free things like bread, cakes, crumbed chicken, pies, etc. The bread is good (for commercial gluten free bread - probably because it was frozen straight away not on a shelf for a few days). The pizza pockets are quite edible, and a great "food" (i.e. not an ingredient which needs preparation) for when you feel lazy. The sticky date pudding is very fake tasting. The apple pie is ok, a little over cinnamonned and the pastry is rather cardboardy. But as with all gluten free versions of normal things, most of the time you just want that item not matter how bad it tastes.

Edit: my top picks for gluten free bread are now country life breads (from the bread aisle) or the simply wise crusty bread mix.

Last edited by The White Rabbit (Sun 18 Nov 12 9:28am)