Last week I was part of an exciting food show in Brisbane. Not only was it fabulous to be up in that glorious warm temperature but part of the first Irresistible Gluten Free Food Show 2010. The line up included an incredible line up of Chefs, Nutrionists, Dieticians and of course a fabulous Home Economist – me!

As you might know I follow a gluten free diet, I am gluten intolerant. The official name if you are formally diagnosed is Coeliac disease. Many people now follow a gluten free diet for various health reasons not necessarily because they are formally diagnosed medically.

O.K, so what is gluten actually.  Simply put it is a protein found in wheat, rye, barley & oats. Now it’s easy to substitute gluten free bread, crackers and cakes etc.  But the hassle comes as it is mysteriously popped into all sorts of food like sauces, spice mixes, bacon, ham, spreads, ice cream, chocolate bars and places you would never expect.  This of course means READ the label on everything.

I have become very good at making gluten free biscuits, cakes, pastry and many meals using flours and grains that do not have this protein. There are many alternatives like brown rice flour, white rice flour, cornflour, arrowroot, tapioca starch, potato flour, polenta, chickpea flour (becan), amaranth and quinoa. See some of the delicious recipes on www.petermcinnes.com.au and look under gluten free recipes.

Now, Quinoa (pronounced keenwah) is a grain that has been around much longer than wheat, it is from the Incas. It seems to have been lost over the last few years and is back with a frenzy of interest- initially I think with creative vegetarian cooks who are always looking for something different. But now it is featuring all over in loads of  gluten free recipes and is wonderful in salads, soups, stir fries, breakfast cereals, and milled into flour for  bread.

I use it regularly as the cracked wheat substitute in tabouli, cooked and tossed with vegetables and cooked as porridge. Look for it in the health section of good supermarkets or good food stores. Always rinse the grain before cooking; it has a sticky natural residue due that can be a little bitter. Boil or steam in water or stock until tender and use as you would cracked wheat or rice.

Quinoa recipes from the Gluten Free Show – Sue Shepherd cooked up her delicious & simple Tabouli Salad and Janella Purcell presented a spectacular delicious Quinoa & Rice and Tandoori dish. It was such a interesting & vibrant line up – I can’t wait for the Melbourne & Sydney show.