For Coeliac Awareness Week 2024, Coeliac NZ volunteer Ingrid Karsten asked fellow Waikato members to share their favourite gluten-free recipes. Ingrid received so many amazing recipes that she had the idea to start compiling a “Virtual Recipe Book” of members' gluten-free recipes. She would love to hear from members all over the country to create a collection of your tried-and-true gluten-free favourites.

Thanks, Ingrid, we love this idea!

As Coeliac NZ is celebrating 50 years of supporting people with coeliac disease in New Zealand, let’s see if Ingrid can collect fifty favourite gluten-free recipes! Find out a bit more about Ingrid, below, and contact her directly with your recipe and photo of the final dish (high resolution if possible). Thank you to everyone willing to contribute a recipe and for helping Ingrid produce a collection of recipes compiled by people living with coeliac disease for others who are also living Gluten Free For Life.

Meet our volunteer

My name is Ingrid Karsten, I am one of the volunteers in charge of the Waikato region. I am originally from Argentina where I worked as a gastroenterologist. Here in NZ, I am undergoing the lengthy process of seeing if I am eligible to work as a doctor in New Zealand. In the meantime, I decided that I wanted to help others adapt to and better manage the gluten-free diet, as I used to do with coeliac patients back in my country. 

 If you would like to share yours, it will help us to increase the number of delicious gluten-free dishes we can all enjoy. Send your recipe and a photo of the final dish to hamilton@coeliac.org.nz. We have three giveaway prizes from Waitoa and Kiwi Quinoa if you would like to include a recipe which includes either product. Prize winners will be selected on the 15th August.

Here are a few tips for writing recipes

The list of ingredients

• List all ingredients in order of use, as described in the step-by-step instructions.
• Please include accurate measurements of ingredients, whether cups, teaspoon, tablespoons or grams and litres
• If the preparation of an ingredient is simple, place that technique in the ingredient list, as in “2 eggs, beaten” or “1 stick butter, softened.”
• If an ingredient is used more than once in a recipe, list the total amount at the place in the ingredient list where it is first used, then add “divided.” In the method part of the recipe, indicate the amount used at each step. For example, “1 cup gluten-free flour, divided” then in the method “Sift 3/4 cup of the GF flour…” and later “Sprinkle the remaining 1/4 cup of GF flour on top of…”

The Preparation Method

• Where helpful, indicate the size of bowls and cookware. For example, “In a large mixing bowl….”
• If you are providing cooking instructions indicate the level of heat required. For example, “Simmer over low heat.”
• State exact or approximate cooking times, with descriptive hints of appearance, if appropriate. For example, “Sear 1 minute on each side,” and “Bake 18-22 minutes, or until crust is light golden brown.”
• Please provide serving instructions and any tips such as what temperature to serve, how to garnish and the number of servings.

The intention is to have a wide range of recipes that includes breakfast, lunch and dinner recipes as well as snacks and baked goods. Please ensure that you identify the original recipe creator it is not your own.

Photo credit: Gluten Free Recipe Book, Coeliac Society of New Zealand published in 1984