Coeliac disease is far more common than doctors once realised with studies showing it affects up to 1 per cent of the population. This figure is 10 times higher than was estimated 10 years ago, reflecting newer easier tests for diagnosing the illness. Even more concerning is that around 80 to 90 per cent of those with coeliac disease don't know they have it.

Coeliac disease was once considered a disease that affected only Caucasians. However, it's now turning up among those of Indian and Middle Eastern descent. It is uncommon amonge East Asian and Aboriginal populations.

Sue Shepherd is an accredited practising dietitian from the Department of Gastroenterology at Box Hill Hospital in Melbourne. She has coeliac disease herself so understands the needs and problems of fellow coeliacs.

"I know the great flavours and tastes that can be enjoyed on a gluten-free diet and want to show others what they can cook without fiddling around and adapting their own recipes," says Sue, who has created two cookbooks giving delicious alternatives when you can't eat gluten.

Gluten is the protein of wheat, rye, barley, triticale and oats. Ordinary bread, flour, pasta, breakfast cereals and biscuits have to be avoided for life. Even tiny amounts such as the starch thickeners in sauces can trigger tummy symptoms.

If you are looking for ideas on how to cook well when you can't eat gluten, look for Sue's latest book Irresistibles for the Irritables by Sue Shepherd for $39.95 at book stores or online from www.coeliac.com.au

- Coeliac Awareness Week continues until March 20. To find out more about the gluten-free diet, contact the Coeliac Society on 9487 5088 or online at www.coeliac.org.au

Catherine Saxelby is a nutritionist and author of Nutrition for Life. Get more healthy eating tips at www.foodwatch.com.au