The power of gluten-free flour

For many, living gluten-free has long meant missing out on classic dishes, traditionally cooked with wheat-based flours – until now.

Author, baker and entrepreneur, Rowie Dillon, first started exploring the versatile world of gluten-free flours when she was faced with her own food intolerances.

As a result, she developed a mouth-watering collection of recipes, both savory and sweet, perfect for every occasion.

As a pioneer in her field, Rowie is enthusiastic and passionate about food innovation and technique and making a difference.

From coconut flour to buckwheat, teff to tapioca, The Power of Flour is full of delicious, easy-to-follow recipes using a range of gluten-free flour, seeds and grains.

Based on information supplied by New Holland.