Finding the foods that made her wake up happy and feeling great in the mornings changed gluten and grain free cookbook author Tania Hubbard’s life so she is sharing her experience at a special presentation at the Gluten Free Food Expo in Brisbane on 12 May.
Tania Hubbard, author of cookbook gluten free grain free – food we love said the Gluten Free Food Expo was a great opportunity for thousands of Australians with coeliac disease and gluten intolerances to come together and discover what’s ‘out there’.
With more than 50 exhibitors participating, the expo will showcase a wide variety of gluten free products, new recipes and foods to taste, as well as featuring a number of live cooking demonstrations, informative talks and seminars from some of Australia’s most notable gluten free chefs and industry professionals.
Tania Hubbard will be among the special guests, performing a cooking demonstration and talk at the Coles Information Stage at 1pm on Saturday, 12 May.
“My presentation will focus on Vegetarian Gluten Free and I will be making my delicious and versatile Chick Pea Flat Bread demonstrated three ways – for breakfast, lunch and pizza dinner,” Tania said.
“This will be my third consecutive expo, and every year I look forward to attending. It is fantastic to be surrounded by like-minded people, sharing information and ideas,” Tania said.
The Gluten Free Food Expo is hosted by Coeliac Queensland, a part of the national organisation, Coeliac Australia and will be held on Friday, 11 May from 4pm to 8pm and Saturday, 12 May from 9am to 3pm at the Commerce Building, RNA Showgrounds, Brisbane.
With one in every 100 Australian’s suffering with coeliac disease, the expo attracts thousands of people every year. Although 75 per cent of sufferers remain undiagnosed, the rate of detection is steadily rising and has resulted in a booming gluten free food industry and the release of a variety of new gluten free foods and products onto the market.
Tania’s journey began several years ago when after suffering migraines, chronic fatigue and repeated bouts of pneumonia; she was diagnosed intolerant to the proteins found in cereal grains.
“Since I was diagnosed, my life changed dramatically. I eliminated grains from my diet and all my symptoms disappeared,” Tania said.
“I was determined to continue enjoying food, despite my illness and restrictive diet, so I set to developing my own gluten and grain free recipes,” Tania said.
Tania’s condition turned out to be a blessing in disguise, helping her realise her talent and passion for food, which saw her go on to open the Husk & Honey Café in Nambour with husband and business partner Eric, develop her own gluten and grain free bake@home range and write her own cookbook.
Tania’s cookbook, gluten free grain free – food we love, is packed with over 150 pages of mouth-watering recipes, information about stocking a gluten and grain free pantry, label reading and much more.
Tania said her cookbook aimed to provide delicious and easy recipes and also help people understand and enjoy gluten and grain free living.
“My food isn’t just for coeliacs and those with grain or gluten intolerances, it’s for everyone and anyone that wants to enjoy nutritious and wholesome cooking that tastes great,” Tania said.
“Food has turned my life around and I thoroughly enjoy helping others on their path to healthy eating,” Tania said. Gluten free grain free – food we love is available for purchase from Husk & Honey Café in Nambour, Queensland and retails at $37.50. It is also available online at www.glutenfreegrainfree.com.au where you will also find information about Tania, Husk & Honey and the bake@home range.
Expo tickets are $5 for Coeliac Queensland Members or $10 for Non-members, children are free. Tickets to can be purchased online at www.trybooking.com/BEJX and will be on sale until 4pm, 8 May or cash is accepted at the door. For more information visit www.glutenfreefoodexpo.org.au.
Gluten Free Grain Free expert to feature at Gluten Free Food Expo
Commerce Building, RNA Showgrounds, Brisbane.
Friday 11th of May to 12th of May
4pm to 8pm (11th) and 9am to 3pm (12th)
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