A COAST woman's range of food-service industry cake mixes has won the top prize at this year's 2013 Food Magazine Awards.
Tania Hubbard, a co-founder of The Gluten Free Grain Free Company, created the range of mixes that took first place in the health and wellness category of the awards.
The winners were announced during a dinner at the Crystal Palace in Luna Park, Sydney, on Friday night.
The company was also recognised as a finalist in the prepared food category of the national competition.
Ms Hubbard said she was honoured and humbled that her cake mixes had been recognised among such well-known food products.
"It is a great acknowledgement of my hard work, which I am very passionate about," she said.
The range, launched earlier this year, has proved popular at cafes and restaurants throughout Australia, allowing operators to offer customers gluten-free, grain-free, dairy-free and nut-free alternatives.
Ms Hubbard's journey began several years ago when she was diagnosed intolerant to the proteins found in cereal grains, after suffering migraines, chronic fatigue and bouts of pneumonia.
"I was determined not to let my diagnosis stop me from enjoying food so I set to developing my own gluten- and grain-free recipes," she said.
Her condition turned out to be a blessing in disguise, helping her realise her passion and talent for food.
It started with a stall at the local markets and led Ms Hubbard and her husband and business partner, Eric, to co-found the Husk & Honey cafe in Nambour.
The couple went on to establish the Gluten Free Grain Free Company and release Ms Hubbard's first cookbook, Gluten Free Grain Free - Food We Love.
"Food has turned my life around and I thoroughly enjoy helping others on their path to healthy eating," Ms Hubbard said.
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