Book review: The South African Gluten-Free Cookbook

Author: Jenny Kay

Reviewed by: Xoliswa Kali

Review made possible by: Penguin Random House South Africa

The recipes varied from simple and straight forward to ‘master chef’ skills level.

I must confess, I am not much of a baker so I chose what seemed to be the easiest recipes in the category.

Melting Moments is a twist of traditional shortbread (butter, flour and sugar).

And they did melt in my mouth. I was pleasantly surprised by the fact that I could use custard powder in baking.

For lunch, I made Tuna and potato patties, which the children loved and finished before I could get up for seconds.

It is very hard to go wrong with the fishcakes. Make sure you have lots of fish!

The original recipe suggested serving the patties with tzatziki, but I opted for a garden salad with sweet corn and lemon wedges.

Pancakes for breakfast was a no-brainer.

In the recipe, they were accompanied by mascarpone, mango and raspberry puree.

I had to improvise because mangoes are out of season, so I went with banana, peanut butter and syrup.

Xoliswa Kali

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