We are now on facebook!
If you need ingredients or tins to make your buns I am closing for Easter on Thurs.2nd until Wed,8th
as there is no courier service available at this time. so please send in your orders early.
Special on ORGANIC BUCKWHEAT GRAIN $5 kilo or 5 kilos for $20.00 for THERMOMIX USERS
to blend your own flour.
Ivory Teff Flour, Red Sorghum Flour is once again available
For our full range of books, gluten free flour and products see
Lola's Genuine Hardcover Books
POST FREE-AUSTRALIA WIDE
ENDORSED BY THE COELIAC SOCIETY OF AUSTRALIA
I read in the Coeliac magazine that you are retiring. It is a shame that we can't go on forever but I know you will enjoy your time.
I want to wish you all the best for the future.
You have made such an impact on my life that I just wanted to say thank you.
There are so many ways to deal with a coeliac diet and many of them do not suit me at all. After speaking to you some years ago and getting your books and following your recipes my health changed for the better. I am an advocate of your recipe books at every gathering.
So thank you again and all the best for your retirement. I know I am enjoying mine now, thanks to your recipes.
Area Coordinator Qld Coeliac Society Toowoomba.
Thanks Heather, I will only retire if I can find someone who understands gluten free cookery and products
and is prepared to continue the service to customers, particularly in outback Australia. At the moment it is business as usual. Lola
SEVERAL BOOKS BEARING MY NAME HAVE BEEN ILLEGALLY PUBLISHED WITHOUT MY CONSENT
OR EDITING,THERE ARE MANY ERRORS IN THEM
I have tried to ignore these books published by Hinkler but I receive complaints daily about these recipes and the flour blends. I am sorry but I am unable to help as the flour blends and ingredients have been rearranged and do not necessarily work, some ingredients are missing and some have been altered. The flour blends lumped into The Family Kitchen Book belong to other books and do not necessarily work in all recipes as my recipes have been developed for successful baking by the protein content of the recipe combined with the protein content of the particular flour blend, this is the reason each book has its own flour blend and matching recipes.
Other Gluten free cookbooks use xanthan gum that contains both lead and arsenic to produce
results with low protein flour blends. (check side effects on Google)
New Gluten Free, Preservative Free flour -see ingredients
New range of heavy bakeware suitable for gluten free baking- see Utensils