Have you recently been diagnosed with a wheat or gluten intolerance or allergy? Maybe you are a Coeliac or suffer from Dermatitis Herpetiformis (DH).

Either way, how do you cope with the gluten free diet? My husband has DH (diagnosed 15 years ago) and our two teenage daughters have an intolerance to gluten - possibly inherited. As a result, I spend a lot of my time cooking gluten free foods! Although the supermarket 'free-from' ranges have improved dramatically over the past 15 years, they are still not a patch on home cooking.

I find that by using naturally gluten free ingredients such as rice flour, potato flour, cornflour and maize flour instead of wheat flour, the taste is so much better than the specially created gluten free flours. I have also discovered that a magical ingredient called 'Xanthan Gum' can be used to make cakes rise beautifully.

However, one area that I find hard to deal with is the dreaded school packed lunches - other than cold GF pasta and salads has anyone got any suggestions?