I have made this Sri Lankan Curry Powder for years and always have some on hand. Based on a Charmaine Solomon recipe, it is beautifully dark and fragrant and the chilli level can be adjusted to suit your taste ….

This is a recipe for XO Sauce with a difference. It is gluten-free, of course, which is the first difference. The next is that XO sauces usually include dried scallops and seafood but we use readily available bacon and mushroom to create the savoury complexity expected in an XO sauce ….

Making cornbread is a tradition associated with the American South but owes its origin to Native Americans for whom corn was a diet staple. European settlers embraced it and it has long since migrated to the tables of smart restaurants and all manner of kitchens the world over ….

Recipe testing can often yield unexpected results. Some good and some not so good. These Gluten-free Buckwheat Crackers are the result of trying to develop a recipe for crisp, tiny tart cases with the flavour of blinis (buckwheat pancakes made famous by the Russian Tea Rooms in New York and topped with melted butter, sour cream and caviar) ….

Coming across hemp seeds in the supermarket recently, I had to take some home to try. They’re said to help with weight loss, improve skin, relieve joint pain and arthritis, aid in digestion, lower blood pressure and lots more. If you’re expecting to hate the medicine, though, the good news is that hemp seeds are quite delicious, even more so when they’re cooked. They add a rich nutty flavour and texture to baked goods, as in these thoroughly agreeable Gluten-free Hempcakes.

We love our lavosh here at The Coeliac’s Revenge, and so do many of our followers. And now we have another version which includes a less common gluten-free ingredient, chestnut flour. It has a nutty flavour and a lovely aroma, and makes a great lavosh ….

A quick guide to blind baking to ensure you always have a crisp pastry base for all your tarts and pies.

Here’s another pastry to add to our repertoire. It’s a Gluten-Free Flaky Pastry and is rich with butter yet light and airy. Just perfect for crowning savoury pies, encasing delicious fillings to form pasties, or cutting into shapes and baking ‘naked’ ready to be topped ….

Making pastry can be a tricky undertaking at the best of times. Cooks talk about having ‘pastry hands’.  Indeed, hot hands, air temperature and even humidity can have a role in success or failure. At the Coeliac’s Revenge we’re pretty good with pastry and really love making and eating it. So when tasked with producing some excellent gluten-free pastries we were up for the challenge ….

Many commercial gluten-free flour mixes are now readily available, but when we began baking gluten-free, this was not the case. We developed our own flours and continue to use them, testing and refining all our recipes with these flour blends ….

Along with sushi, teriyaki is one of the staples of Japanese restaurants in Australia. It’s been popular in Japan too, since the 17th century, when cooks began to heat soy sauce with sake or mirin, together with some sugar or honey to create a marinade and dressing ....

Traditionally hoisin sauce is made with fermented wheat and soy beans. It is flavoured with five spice powder and is robust, sweet and garlicky. While gluten-free versions are available, we prefer to make our own and use black bean sauce as the base for our hoisin sauce. Once you have your gluten-free black bean sauce, home made or purchased, then making our Hoisin is a ten minute exercise .... 

I was inspired to convert to gluten-free some of Kylie Kwong's recipes from her cook book 'Simple Chinese Cooking' but as most coeliacs and gluten-intolerants will know it’s often not so easy.  Many common Asian ingredients such as soy sauce and even rice wine can contain gluten and while gluten-free versions of a lot of these ingredients do exist, often they’re not readily available resulting in a trip to a specialty shop at the expense of spontaneity ....

Recently I wanted to make an Asian dish that called for Kecap Manis, the sweet soy sauce that’s an essential ingredient in so much Indonesian and Malaysian food.

While gluten-free soy sauce is readily available these days, gluten-free Kecap Manis is still a bit of a rarity, although, as I’ve since discovered, it’s a piece of cake to make a pretty good version at home ....

Starting any new pantry can seem like learning a foreign language, whether your pantry is Asian, Middle Eastern or gluten-free...

The go-to source of information on all things gluten-related is the organisation Coeliac Australia, with its quarterly magazine, The Australian Coeliac, (http://www.coeliac.org.au).

Gluten, found in wheat, rye, oats and barley, gives some baked products, particularly bread, elasticity and stability. It also has binding and thickening properties, however, those of us with a gluten intolerance need to use other ingredients to replicate the performance of gluten...