Welcome to another issue of Gluten-Free Heaven, your coeliac-friendly bimonthly magazine with recipes that cover breakfast, brunch, lunch, dinner, dessert and everything in-between. This issue, we put the spotlight on beetroot, a diverse superfood that serves as the cornerstone ingredient in our beetroot sweet chilli muffins, beetroot falafels, balsamic beetroot and carrot fritters, and chocolate beetroot energy bites. The immense nutritional values of beetroot are well documented and are especially beneficial to athletes and those taking part in physical endeavours. Also, transport your taste buds to South-East Asia with our bevvy of spicy Cambodian recipes, which have been prepared by renowned Italian-born food and travel writer Ambra Torelli. From a Khmer fish curry noodle soup to an akor rice dessert, this exotic gluten-free fare doesn’t sacrifice flavour. And for those that know no day or night is complete without something sweet, we’ve got a range of choc-chip cookies, mango coconut bars, and walnut and cocoa energy bites that are (relatively!) healthy and (very!) tasty.

This issue, we’ve focused on smaller, easy-to-make meals that can be consumed as an on-the-go snack, an afternoon lunch, an entrée or a side for dinner; think fresh, fruity salads, colourful soups and flavoursome, oven-roasted vegies. Plus, we’ve dished up sugar-free desserts and treats for all ages and occassions (page 101). Until next time, bon appetit!

Can you believe that Christmas is just around the corner? I don’t know about you, but we’re excited about almost everything to do with the festive season: wreaths of holly, gold tree decorations, red tinsel, reindeers and Santa hats.
Oh, and then there’s the food: the wafting aroma of baked mince pies, spiced gingerbread men and brandy-filled Christmas pudding. Yes, it’s certainly our favourite time of the year.

But for those following a gluten-free diet, the festive season can be particularly hard to navigate. To help you out, we’ve dished up a gluten-free Christmas recipe spread, featuring ways to recreate jujube mince pies, Christmas pudding and festive mincemeat.

With January fast approaching, we took an in-depth look at Veganuary and the many health benefits of following a plant-based diet. Plus, we’ve got plenty of tasty recipes and we’ve even chronicled 31 days of eating like a vegan. 

As always, we have fresh and flavoursome recipes for breakfast, lunch, midweek, weekend, sweet treats and more. Happy cooking, eating and entertaining, and we’ll see you in the new year.

You know that gluten-free has officially gone mainstream when traditional Italian restaurants start offering gluten-free
alternatives (because, really, which coeliac wants to go without pizza and pasta?). Having a gluten allergy doesn’t mean you should go
without some of life’s simple pleasures and if there’s one thing we can all agree on, it’s that gluten-free eating shouldn’t be boring or bland. Say goodbye to dry biscuits and lacklustre puddings; now, you can have your gluten-free cake and eat it, too. We’ve taken some of our favourite classic desserts – such as lemon meringue pie, chocolate tart and apple strudel – and given them a gluten-free twist (page 83).

While we’re all about indulgence, keeping your health on track is of utmost importance. This issue, we unpack three key tips to
remember when following a gluten-free diet (page 18), take a look at the vital vitamins you need in your diet (page 12) and check out how
to make simple healthy snacks (page 32).

Vol 2 / Issue 1

Issue 5

Issue 4

Issue 3

From the gluten intolerant to the health-loving hipsters, it seems that ‘gluten free’ is on everyone’s lips – and now, at your fingertips. A Google search for the term brings up thousands of articles, while on Instagram, the hashtag #glutenfree reveals more than 12 million food photos. With an ever-growing community of free-from-ers posting about their dietary requirements, gluten-free eating has well and truly transitioned from a trend to a food movement – and the demand is constantly increasing. From trendy cafés to local restaurants, chefs are dishing up carefully curated free-from meals, while commercial supermarkets and organic grocery stores have dedicated free-from aisles, stocked with both savoury and sweet alternatives to appease all taste buds.

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Gluten-Free Heaven Magazine - Issue 4

Gluten-Free Heaven Magazine - Issue 4

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