by Wynn Eisman

Created on: February 14, 2009   Last Updated: February 15, 2009

If you have recently been told you're a coeliac, you're probably feeling miserable because you've been reading the list of foods you can't have.That is why this article is all about the foods you can eat. And don't worry, despite all the glum news, there's still plenty of ways to indulge your taste buds and share your baked treats with your envious, wheat-eating friends.

It can be expensive to try everything available on the market; there is a lot out there, and more every day. I have cooked for my family of five coeliacs for the past twenty-odd years (some of them very odd!) and my pantry and fridge are kept stocked, on a budget, for all family contingencies. Below is a list of what I keep, and why I have chosen that product above others.

Before that, though, I'd like to remind you: coeliacs is a serious disease that can cause other, life-threatening conditions unless a diet completely free of all gluten is followed. I strongly recommend that anyone diagnosed as, or who suspects they may be, a coeliac, visit the website of your local coeliac society.

If there is none in your area, try this link: http://www.coeliacsociety.com.au to visit the Australian Society. This is a great place for information, support and all the latest news for coeliacs. They also have a list of some of the more obscure places that gluten hides; information too detailed for this article.

The first product into my cart every week is an all-purpose flour blend made by a company called Orgran. I buy their plain flour, so that it is more versatile, and add my own mix of baking powder (2 parts cream of tarter: 1 part bi-carb soda. sieve well and use 2 teaspoons: 1 cup flour) if I need it to become self-raising.

I use this particular blend for a few reasons. Firstly, I've yet to try a recipe written for wheat flour that doesn't work just as well with the Orgran blend. Secondly, it is always exactly the same, something you won't achieve mixing your own and something that not all companies manage, either. Orgran flour produces light, easy to make cakes and other risen goods that everybody enjoys.

Next, I stock rice flour. It's great for using in a roux, so if you want to make gravy, bchamel, or cheese sauce, you will want to keep rice flour on hand. It is also the traditional flour to use in Scottish shortbread. See? It's not all bad! Here, in Australia, MacKenzie's is the best brand, but if you can't get it, find one that is coarsely ground as a fine grind won't do the job you need. Rice flour is very economical but is too "short" to bake into cakes.

The last flour you need to stock is cornflour. You might be surprised to know that some cornflour is 100% wheat, so, check the label and make sure yours is 100% corn or maize. Cornflour is useful for any thickening that does not use a roux, e.g. .fruit sauces, custards, etc.

Rice crumbs are very handy for, obviously, crumbing, but also in recipes like Christmas pudding. Cheap to buy and easy to store, I generally have some in the cupboard.

Rolled rice is a wonderful substitute for oats and is delicious cooked with fruit and served with milk and honey for a filling winter breakfast.

Orgran also make a huge range of great pasta and I keep some on stock for a quick meal each week. The Orgran web-site lists products and recipes and is worth a visit. Go to www.orgran.com and see for yourself.

These are the main items I need each day. Over time you will develop your own favourites but I hope this is enough to get you started as, once established, a gluten-free diet will be second nature.

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