If you only buy one gluten free recipe book this year, then think about adding The Gluten Free Scallywag Magazine Volume 4 to your library.
There is something homely and honest about Jasmine’s yearly magazine with practical recipes and beautiful photography.
I have made many GF Anzac Cookie recipes and have then left this challenge unconquered: too soft, too buttery, too dry.
Not so with Jasmine’s recipe for Quinoa ANZACS, so even if this is the only recipe you use, your purchase is worth it.
Mango season gave me the ideal opportunity to try this Raspberry and Mango Smoothie which is perfect for our steamy humid tropical afternoons.
My husband has earmarked the Crispy Pork Belly with Chilli Ginger Greens and my next baking will be the Upside-Down Apple and Hazelnut Cake with Rummy Caramel Sauce.
And the magic doesn’t stop there with recipes for : Apricot Breakfast Cake, Lemon Curd Sponge Roll, Balsamic Lamb Shanks, Rustic Pumpkin & Feta Tart with Balsamic Onions just a few of the menu items waiting to be made.
Thank you Jasmine for keeping gluten free cooks and bakers; and mothers of gluten free children interested and inspired.
Thanks Kate for the heads up on this new Australian gluten free magazine…
Oooh. the excitement of a new publication, especially when it’s gluten-free.
Australian Gluten-Free Life Magazine has just launched Down Under. It’s a print mag and available in a newsagent near you.
It has a great range of gluten-free recipes – family friendly meals, beautiful soups, organic and whole foods, breakfasts, desserts, baked goods – the list goes on. But it also focusses on the gluten-free lifestyle, so there are travel reviews, articles on reading labels and essential nutrients, as well as information about gluten-free cosmetics (yes, really!).
AGFL is a quarterly publication, retailing for $9.90. It can be purchased from selected newsagents or online.
This is an unsponsored post. All opinions are my own.
If you are looking for a gluten free magazine packed full of beautiful pictures, inspiring stories, new products and exciting recipes then have a look at Yum’s Summer Issue available on-line.
Here are a couple of recipes that caught my eye: Baked Camembert with Cranberries and Macadamias, Parmesan and Seed Biscuits, Brazilian Cheese Puffs with Roast Beef and Horseradish
And if you want more, then visit Bianca Shugg at her Mrs Gluten Free blog