Adriana Rabinovitch has made her career in food. She trained at Leith’s School of Food and Wine and shortly after graduating she founded “The Little Red Barn” famous for making some of the best brownies and biscotti in the UK. Her first book The Little Red Barn Baking Book was published in 2000.
In 2004, her daughter Ruthie was diagnosed with Coeliac Disease. Inspired by Ruthie, she wanted to make sure that anyone following a gluten free diet could have access to delicious food that was easy to prepare with ingredients that were readily available and that could be enjoyed by the whole family. Her book The Gluten Free Cookbook for Kids was published in 2009 to much critical acclaim. In conjunction with the book, she started a website www.glutenfree4kids.com, which features easy-to-make recipes along with hints, tips and blogs for parents and children who want to know more about living on a gluten free diet.
In the last few years, teaching adults and children how to cook has become a main focus of Adriana’s work. She enjoys teaching about food and cooking and specialises in courses for people interested in gluten free baking. Adriana teaches at many colleges and schools including, Leith’s School of Food and Wine, Denman College, Waitrose Cookery School, Cucina Caldesi and Miele. She also continues to work on her writing and does product development and recipe testing for companies and retailers.
For further information please visit Adriana’s website and blog at www.glutenfree4kids.com
Adriana Rabinovitch is speaking at #FBC5 about “Breaking the Mold- Free from Recipe Writing” with Holly Taylor
Come along to find out the secrets of making gorgeous free-from goodies at home. Whether it’s light and fluffy bread, melt in the mouth pastry or proper ravioli you crave, everything is possible with a bit of know how and the right recipe.
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