Healthy Gluten-Free Cooking: 150 Recipes for Food Lover… (2024)

"Life without wheat takes on a delicious new meaning in this cookbook that uses culinary creativity to solve the biggest lifestyle challenge for those with celiac disease. Chef Darina Allen and nutrition expert Rosemary Kearney, who has celiac, have developed a cuisine for people whose passion for food is severely restricted by a health-impeding resistance to foods containing even a minute amount of gluten, a protein found in wheat and other grains. And the students at Ireland's Ballymaloe Cookery School, which Allen founded and where Kearney teaches, have given it a five-star rating." "Those who grew up with the condition or who have been recently diagnosed will be introduced to expertly crafted gluten-free versions of formerly taboo dishes such as soda bread, breakfast biscuits, pizza, Yorkshire pudding, and pot pie. Allen shows those who love to cook how to make a gluten-free roux that works just as effectively as wheat flour to thicken gravies and sauces and also how to make it into a classic bechamel sauce. Kearney gives her secret to making a crispy gluten-free pie crust that is "a little harder to work but worth mastering." There are also recipes for cream sauces, such as Irish whiskey cream; breakfast sweets, such as good-old American buttermilk pancakes and blueberry muffins; an international selection of main events, such as Thai fish cakes with dipping sauce and Indian pakoras; and lots of pastas, such as French-inspired cannelloni and a newly inspired version of macaroni and cheese featuring smoked salmon." In the first part of the book, Kearney offers make-no-mistakes advice on selecting gluten-free ingredients and products, reading labels for hidden terms for gluten, keeping a gluten-free cupboard, and dining out without disaster. The real mark of mastery of this team's gluten-free cuisine is that taste is not sacrificed in any dish. Allen and Kearney have achieved the ultimate in healthy cooking - creating a mouth-watering cuisine that meets a sp

Darina Allen established Ballymaloe Cookery School in 1983 with her brother Rory O'Connell. Author of over 10 books and presenter on 6 Television series, her main passion and her daily task is to impart her knowledge to the students at the Ballymaloe Cookery School.

Darina Allen is Ireland’s best known cook and a best-selling author who presented nine series of her cookery programme, *Simply Delicious*, on television in Ireland. She is a passionate and committed teacher, and her awards have included:

Good Food Ireland’s Cookery School of the Year 2012/2013
José Navarro Foundation Award at the Green Awards 2011
IACP Cooking Teacher of theYear 2005.
A tireless ambassador for Irish food both at home and abroad, Darina has been instrumental in setting up the Farmers’ Market Movement in Ireland. Slow Food is a passion for her, and she is the councillor for Ireland in the Slow Food Movement and President of East Cork Convivium of Slow Food. Through the East Cork Educational Fund, she runs a programme for local primary schools to help local children learn about food from garden to plate.

In 2013 she helped launch the Ballymaloe Literary Festival of Food and Wine which plays host to a stellar line up of chefs and writers and has very quickly become an unmissable event on the international culinary calendar.

Dubbed "The Julia Child of Ireland" by the San Francisco Chronicle, Darina has written a number of best-selling, award-winning books including: 30 Years at Ballymaloe (Winner Cookbook of the year for the Irish Book Awards 2013) | Forgotten Skills, winner of the André Simon Food Book of the Year and Listowel Food Fair Book of the Year Award in 2010 | Easy Entertaining, winner of the 2006 Chefs and Restaurants Award from the IACP | Irish Traditional Cooking | Ballymaloe Cookery Course | A Year at Ballymaloe | Healthy Gluten-freeEating* (with Rosemary Kearney) | the Simply Delicious series of books to accompany her TV series of the same name.

She holds many positions in leading food organisations including:
Member of Taste Council of Irish Food Board
Chair of Artisan Food Forum of FoodSafety Authority of Ireland
Trustee of Irish Organic Centre
Patron ofIrish Seedsavers
Member of Eurotoques (European Association of Chefs
Guild of Foodwriters in UK and Ireland
IACP (International Association ofCulinary Professionals).