Rowie Dillon

Rowie Dillon has become known as Australia’s Gluten Free Queen since she founded Rowie’s Cakes in Sydney 14 years ago.  She feels there is a misconception that gluten-free food is dull.

Rowie’s focus on the science of baking and cooking is critical to creating wicked treats that rock and taste great. Her recipes feature flours made from Aztec grains and seeds such as quinoa and amaranth; as well as tapioca, potato and wheat-free corn flours. She stresses how scientific the baking process is and the necessity to understand the method in order to achieve the desired result.

Rowie’s Cakes supplies universally gluten free cakes, biscuits and special meals to some of the world’s premier airlines including Qantas and her distinctive red and white packaged products are stocked in Woolworths, Thomas Dux stores and David Jones Food Halls nationwide. Rowie has also collaborated with Sonoma Baking Company to create a co-branded Sonoma made by Rowie’s Cakes Gluten Free Chia and Linseed bread; which was dubbed “the best gluten free bread ever”.

As Rowie says – “Indulge, enjoy and stay healthy!”

“I am really honoured and proud to be part of Big Cake Bake for Red Cross, and I hope that my baking inspires Australians to put on their aprons and bake to raise money for their vital everyday work; from feeding hungry children a nutritious breakfast to aiding communities and people that need relief… Red Cross in undoubtedly a worthy cause….please bake the world a better place and give this August.”


Rowie’s Tips