Hi Louise. How did you get involved in gluten free cooking and working with Coeliac UK?

“I’m a chef by trade since the age of 16, and I’ve been developing gluten free recipes for 17 years, after someone very close to me was diagnosed. I’ve always had a passion for great food and I believe everyone has the right to it, no matter what their dietary or personal requirements.

“I was already working with Coeliac UK to deliver training for venues when I heard that they were looking for a Home Economist. I enjoy showcasing what I can do, and I already knew a lot about Coeliac UK, so I was delighted to join the team!”

You’ve created some mouth watering recipes for our Home of Gluten Free Recipes and magazine, Live Well Gluten Free. What inspires your ideas?

“I’m lucky enough to work with Sam Chettleburgh [Coeliac UK’s Food and Drink Information Officer]. Usually we start with a theme or topic, based on a specific trend or challenge, then it’s a case of researching and testing gluten free solutions.”

“I’m not gluten free myself, but I think being able to compare gluten containing and gluten free versions of recipes gives me an advantage, because I know what something should really taste like. Often, people who have been on a gluten free diet for a long time will accept a lower standard because it’s what they’ve become used to.”

Which recipes have you most enjoyed creating?

“I really enjoyed creating the street food recipes for this year’s Summer issue of Live Well Gluten Free - the gluten free churros in my opinion were even better than ‘classic’ ones. And doing family meal ideas that can be made on a budget. The cost of gluten free ingredients can be much higher sometimes, so creating naturally gluten free dishes for everyone to enjoy is really satisfying.”

What are the biggest challenges you face when you’re creating gluten free recipes?

“The biggest thing when I started out was gluten free breads. Traditionally, you need a lot of gluten to get your kneading right. Because gluten free bread has no gluten and isn’t kneaded, it’s a completely different process, and the dough is more like a batter. It’s all about understanding what gluten does within a recipe and how you can adapt. Once you understand the basic principles, the sky’s the limit!”

As well as creating the recipes, you’re also involved in food styling for photography and film – you’ve even worked on filming with Marco Pierre White. What are your main concerns when you’re styling food?

“I’ve always believed the shoot is as good as the recipe is. We’re not varnishing or making anything different, what you see is just as you can make it at home, but with a bit of lighting and sparkle.”

What else have you been up to in 2020 and what’s planned for next year?

“Normally when I’m not working for Coeliac UK, I’d be out training and developing with other businesses. All that work is now online, and I’ve been training hospital groups and care homes from my kitchen! I’ve also been sending customers hamper boxes through the post so that they can cook along with me – they can get their products and ingredients delivered to their home, join me on zoom, then we create and taste together. It’s quite nice to get to see people I would normally see, albeit online.

“I’ve also set up #cookwithlou cookalongs. It started with friends’ children, then the Mum and Dads started getting involved. I’ve done some for gluten free friends too, and sometimes I end up doing a gluten free and non gluten free recipe at the same time! It’s actually quite a good way for those who are gluten free to understand the principles of cooking gluten free and build their confidence.”

Finally, what would you advise someone who is cooking gluten free for the first time this Christmas?

“If you’re new to gluten free cooking, be kind to yourself. I’ve been cooking gluten free for 17 years and I’m still learning. Make things like gravy, stuffing, and anything you’re sharing gluten free so everyone can enjoy it, then you’re not risking contamination. There’s nothing worse than having two jugs of gravy and worrying which is gluten free. And don’t forget to check out Coeliac UK’s Home of Gluten Free Recipes and for all the inspiration you might need for Christmas, their Tales from a Gluten Free Christmas campaign.”

Have you got a question for Louise? She’ll be sharing her gluten free Christmas cooking tips via our live social media chat at 11am on Friday 11 December. Head over to our Facebook page to get involved.