Gluten free

Many of the recipes in this book are suitable or can be adapted to suit a gluten-free diet. In many cases, making a simple switch to a gluten-free plain (all-purpose) flour alternative will suffice. If you have a severe allergy or coeliac’s disease, be mindful of flour blends that are processed in the same factory as wheat flours. Store-bought ground asafoetida, a spice I use widely throughout my recipes, is often combined with anti-caking agents (usually in the form of wheat flour). If you are unsure, always check the label, or use pure, compound asafoetida (you will need to pound this yourself at home).