We're giving away two copies of Seriously Good Gluten-Free Baking by Phil Vickery.
UK chef Phil Vickery is a wonder. Besides his sense of humour, he totally gets the whole gluten-free issue and it just goes to prove that all kinds of delicious home bakes can be just as tasty as those cooked with regular ingredients.
Worldwide, consumers are demanding more gluten-free ingredients, and luckily, there’s more available now than there was a few years ago.
But it’s still a challenge. And for those who believed the Coeliac diet could never be fun, it's worth taking time to read this book and understand that once you've got the right ingredients, all you need to do is follow Phil's tested methods of cooking with them.
There are a few key store-cupboard essentials that you'll need on stand-by: xanthan gum, gluten-free baking powder and gluten-free flour, all easily available at health shops.
The book is honestly true to its mantra: seriously good -even the breads, which are the greatest challenge of all (despite several attempts to get it right, the foccacia, which contains vitamin C powder, is a winner).
On the sweet side, the squidgy chocolate fudge cake is irresistible, and the roasted hazelnut cookies and chewy apricot-and-almond macaroon bars are a lunch-box hit.
To top it all, this book has been nominated as a finalist in the Health and Special Diet category of the 25th Anniversary of the IACP Cookbook Awards.
We have two copies to give away. To stand in line, answer this easy question: