![]() She cites a recent example: an elderly couple scrutinising the back of the packets in a supermarket’s free-from aisle. “I want to take the stress out of the whole experience, whether that’s with recipes or supermarket shopping. “It affects someone’s kitchen, where they go for dinner – even a birthday cake at work,” she says. ![]() Others may prefer just to know which shop-bought gluten-free pasta offers the best value and whose gluten-free sausages are best.Īmong the guides are tips for eating out, takeaways and ready meals, addressing the challenges involved with characteristic positivity. Some people may love the idea of making gluten-free pasta from scratch – and if you do, she has the recipe. “You might never have even thought about cooking before finding out you can’t eat gluten,” says Excell. Her work is also a help for anyone not gluten-free but cooking for someone who is – and for those who aren’t especially handy in the kitchen. She also highlights cooking equipment such as air fryers, which are less expensive to buy and use – pertinent in a cost of living crisis. “Then you go online and you realise there are so many of us in the same position.” Her writing and recipes reflect how common this is by speaking to people of all ages, cultures and, crucially, budgets.Įxcell offers guides to getting good value out of the gluten-free aisle and recently put together a series of Instagram posts suggesting five meals to be made from a £20-£30 supermarket shop. “You can feel very alone on a gluten-free diet – you might be the only person in your family or friendship group,” she says. This community is one which Excell’s blog and books have played a part in creating. “I’ve tried to push the idea that gluten-free food is equally delicious, and there’s a whole community of us.” Her blog and books boast chocolate pancakes with Ferrero Rocher-style sauce, pulled pork wraps, ricotta and spinach pasta bake, even crumpets. Not for Excell a world of dry crumb and stiff bread. Most notably, though, she has been responding to her initial frustration that “books and websites aimed for gluten-free diets … were so clinical, colourless and boring” by writing recipes which are anything but, prompting Nigella Lawson to crown her the “Queen of Gluten Free”. Since then, London-based Excell has become official ambassador for the charity Coeliac UK, working to raise awareness of the disease and gut health more broadly.
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