Cooking Gluten Wheat and Dairy Free: 200 Recipes for Coeliacs, Wheat, Dairy and Lactose Intolerants
Michelle Berriedale-Johnson
Language: English
Pages: 240
ISBN: 1906502927
Format: PDF / Kindle (mobi) / ePub
If you suffer from allergies or intolerances to dairy, wheat and gluten, the problem you face in having to avoid these is that they are the most commonly used ingredients in food manufacture. So you will find it very difficult to buy ready-made foods which do not contain at least one of these products. This is means you will have to cook for yourself. If you are to stick to a dairy, gluten and wheat free diet, you need know what your forbidden ingredients are, where they are likely to turn up and what alternatives to use, all of which are explained in this book. There are 200 recipes for soups, starters, light lunches, egg dishes, pasta and pizzas, fish, meat, poultry and game, salads, vegetables and vegetarian dishes, desserts, breads, biscuits and cakes - all of which are milk, cream, butter, cheese, yogurt, wheat, gluten and lactose free. Michelle Berriedale-Johnson is an expert on food allergies and intolerances. She has spent all her career in the food business, first as a caterer then as a journalist and food writer. She became interested in special diets over 20 years ago when her son was diagnosed as being dairy intolerant. She set up a food company, Berrydales, specialising in additive free, dairy free, gluten free and egg free foods and a quarterly magazine, The Inside Story, about dietary problems. In 2000 The Inside Story, was re-named Foods Matter, and became a subscription magazine supporting anyone with a food allergy, food intolerance or living on a free-from diet. Foods Matter has now become an online magazine and portal www.foodsmatter.com. Michelle is also the author of one of Grub Street’s best-selling books The Everyday Wheat-Free and Gluten-Free Cookbook.
of ‘processed’ cow’s milk products (cheese, yogurt, cooked milk etc). However, as each person will be different you will need to establish your own tolerance levels. • No more than small amounts of other animal milk products but, as above. LACTOSE INTOLERANCE All animal milks, including human milk, contain a sugar, called lactose. Infants (of all animal species) make an enzyme in their guts, called lactase, which digests the lactose, or milk sugar, in the milk. Without lactase, the lactose
a really tasty casserole and can be adapted to your own taste in mustard – seriously hot or mild and flavoursome. However, check the mustard ingredients carefully – good French mustard should be gluten/wheat free while classic English mustard is made with wheat flour. | Serves 6 3 tbsp olive oil 3 tbsp 3 medium onions, finely chopped 3 3 large carrots, scrubbed and cut into thin rounds 3 30 button mushrooms, wiped, kept whole or cut in half 30 600g minced beef 1¼ lbs 4-6 tbsp French or
Lemon Sponge with Apricots Chocolate Pots Apricot and Redcurrant Flan Baked Lemon Cheesecake Chocolate, Orange and Coconut Mousse Coconut Milk Crème Brulée Chocolate Hazelnut Roulade Raw Apple Flan Gingerbread Trifle Steamed Gooseberry and Teff Pudding Fruit Crumbles Stuffed Pancakes with Chocolate Sauce Mince Pies Christmas Upside-down Cake Winter Fruit Compote Hot Chocolate Soufflé Flan Plum Tart Nut and Apple Flan Melon and Ginger Salad Autumn Pears with Figs, Ginger Wine
24 hours in the brandy. They should absorb most of it. 2. Heat the oven to 180C/350F/gas mark 4. 3. In an electric mixer beat the eggs with the sugar till they are very light, fluffy and creamy. 4. Gently fold in the lemon rind, rice flour and lemon juice. 5. Line a 20cm/8 inch cake tin with greased greaseproof paper and pour in the cake mix. Bake for 30 minutes or till a skewer comes out clean. Cool slightly in the tin then turn out onto a rack. 6. When entirely cold, cut the cake in half
dough then roll it out. You can make the oatcakes as thick or thin as you want but no thinner than a �1 coin. Cut into whatever shape you wish. 5. Transfer the oatcakes to a baking tray and bake for 10-15 minutes, depending on how thick you made them. Cool on a rack before eating. Note: Oatcakes have always been considered to be a staple food in Scotland where medieval chieftains and their followers on raids across the border would carry small sacks of oatmeal strapped to the saddles of their