Instead of moping over my intolerance to gluten, I started experimenting with potato flour, rice flour and corn flour. At the time I lived in Laos, in Southeast Asia, and gluten-free flours and products were difficult to find. When I moved on to Thailand, I got hold of gluten-free flour. The result of my efforts is a custom recipe book for gluten-free cooking. Gluten intolerance need not be an obstacle for those who love cakes. Over the years I have collected recipes, tricks and advice to prepare tasty baked goods and dishes without gluten. A few recipes contain rye, which I can eat, but people with celiac disease must exclude from the diet. The recipes blend Swedish and Norwegian recipes interspersed with depiction of local settings. I have collaborated with artists from Båstad / Bjäre in south-west Sweden. Also included are photos and information from the beautiful coast of Helgeland in northern Norway. The idea is that cooking should be simple. Nothing is lavishly decorated. It should be tasteful, simple and quick to make. My intention is that every page spread should surprise and not just focus on recipes, while providing inspiration to bake.
