There is a growing public awareness of individual sensitivity to certain types of food, and gluten is high on the list of culprits. However, recognizing symptoms of gluten-intolerance is not always straightforward. Also, once diagnosed as gluten-intolerant, how to avoid an ingredient which is so commonly used?

‘The living gluten-free answerbook’ by Suzanne Bowland answers many of the most pressing questions, such as the difference between food-allergies and food-intolerance, how to decipher food-labels, and how to negotiate eating out.

For practical recipe advice, the following book is highly recommended by one of our Hurunui library borrowers:

‘Everyday gluten-free cooking: living well without wheat’ by Bette Hagman

It tells you how to make your own gluten-free pasta, muesli, muffins, pies and even hot-cross buns from ingredients readily available in most supermarkets.

Sylvia