Grain-free food with big flavour
GOING without gluten and grain in your diet - either out of necessity or due to health - has long been synonymous with a lack of choice and flavour.
But Coast cafe owner and author Tania Hubbard is hoping to change all that with the release of her new cookery book, gluten free grain free - food we love.
The foodie is passionate about wholesome, delicious food and her cookery book, like her Nambour cafe Husk and Honey, has built a strong following among discerning diners.
Tania said her journey in developing great gluten and grain-free recipes began several years ago when, after suffering migraines, chronic fatigue and repeated bouts of pneumonia, she was diagnosed intolerant to the proteins in cereal grains.
According to the Coeliac Society of Australia, coeliac disease affects one in every 100 Australians, not including those with wheat and grain intolerances, with about 75% of those affected remaining undiagnosed.
"Since I made changes to what I was eating, all my symptoms stopped," Tania said.
"But I wasn't prepared to give up the great taste of food so I set to developing recipes for wholesome and yummy foods."
It started with a market stall at Caloundra market and then the cafe that Tania and her husband Eric opened in Nambour's Queen St three years ago.
It was there she developed her famous shortbread and hundreds of other recipes.
The couple then developed their own gluten-free, grain-free bake-at-home range of products and about a year ago Tania took things a step further and started work on her book.
"It has been bloody hard work but it is a labour of love," she said.
Gluten free gain free - food we love can be purchased from Husk and Honey Cafe for $37.50.
The book is also available online at www.glutenfreegrainfree.com.au.