Bu konuda

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.

Gluten-Free Heaven Magazine Description:

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.