Delicious provisions (+recipe)

Gluten-free chocolate chip cookies. Photo / Babiche Martens

Some may say that Alison Roberts' daughter is a lucky little girl. Because although at just 1-year-old she's been diagnosed with coeliac disease (a permanent intolerance to dietary gluten) her mum is a culinary whiz - chef and owner of Main Course cooking school in Auckland.

Gluten is a protein found in wheat, rye, barley and oats. For coeliac sufferers this rules out many foods that most of us enjoy on a daily basis such as, bread, cereal and pasta. If they don't, there's a risk of damage to the small bowel and the symptoms can be debilitating; severe abdominal pain, vomiting, mouth ulcers and chronic diarrhoea. Roberts has therefore been busy conjuring up delicious, gluten free meals, sweet treats and snacks so her daughter can still enjoy all those goodies we take for granted.

"It does take some planning", she says. "but with a little know-how there's no need for those with coeliac disease to miss out."

And, though it helps, you don't have to be a chef. Thankfully, the situation today is much better than it used to be. Most supermarkets now have an entire aisle dedicated to those with food allergies and intolerances. It's a source of much relief to coeliac shoppers, for example, to know that anything from the Healtheries Simple range can be dropped into the trolley without having to consult the label - normally a necessary part of a shopping trip, as even products assumed to be gluten free sometimes have hidden quantities. The Simple range includes baking ingredients, pasta and ready-made snacks all made with 100 per cent gluten free alternatives. "It's great", Roberts says "because it takes out the guesswork".

Rice, millet, corn, pea and potato flour are all safe options for those with coeliac disease and are some of the ingredients that Roberts has been experimenting with since her daughter was diagnosed.

Happily, she decided to share her discoveries and recently started a gluten free cooking class at her Auckland cooking school. It's a session that's proving very popular, because quite aside from those with coeliac disease, there are many people who are gluten or wheat intolerant, plus a growing number of health-conscious eaters voluntarily cutting down, too.

And let's face it, a restricted diet often has connotations of boring or tasteless food - so to have professionals come up with innovative alternatives and teach us the skills to do it ourselves is a blessing. To get you inspired Alison has supplied us with a recipe for an afternoon sweet treat. Happy gluten free dining!

Coeliac awareness week

As many as 32,000 New Zealanders could be suffering from coeliac disease and only approximately 10 per cent diagnosed. Coeliac Awareness Week, May 23 to May 29, aims to reach those suffering from symptoms so they can take the necessary steps to being well again. For more information contact the Coeliac Society www.coeliac.co.nz.

And for anyone with a food intolerance, get along to the Gluten Free and Allergy Show, May 23-24 at the ASB Showgrounds in Auckland. www.glutenallergyshow.co.nz

Gluten free chocolate chocolate chip cookies

Makes about 12

¾ cup butter, softened
1 cup brown sugar
1 tsp pure organic vanilla essence
1 Tbs cocoa powder
1 egg
2 cups Healtheries Baking Mix
½ tsp baking soda
1 tsp baking powder
100g 70 per cent dark chocolate

Preheat the oven to 200C. Line a baking sheet with baking paper. Beat the butter, sugar and vanilla together until pale and fluffy.

Add the egg, mix well. Chop up the chocolate roughly. Add the rest of the ingredients and stir well.

Drop tablespoon-sized amounts on to baking sheet. Leave a bit of room between them as they'll spread out.

Bake for about 10 minutes or until light brown. Allow to cool before transferring to your tummy or an airtight container.

* For details of the Main Course gluten-free cooking class visit www.maincourse.co.nz