self-raising (SR), plain (P), or breadmaking wheat/gluten free flour mixes which are available in all larger supermarkets.
4.Use either imperial or metric measurements in recipes - not a mixture.
5.If you are nut or seed allergic exclude these from recipes.
6.The recipes in this book are all free from milk, soya, egg, wheat and gluten but if any are tolerated, feel free to use them in these recipes. Oats can be used instead of buckwheat but do not use millet as it is bitter and gritty. If barley is tolerated use cereals containing malt barley as they are easier to find and much more economical.
7.Check the ingredients of baking powder - surprisingly most are suitable.
8.Where recipes use margarine choose a dairy and soya free variety - these are widely available in all supermarkets.
9.Where recipes use milk - use a non dairy milk made from coconut, nuts (eg almond or hazelnut), quinoa, potato, hemp or rice.
RED FLAGS - Some examples of unexpected ingredients
The following foods can easily be found without the following... It is easy to make mistakes so always check labels...
Milk (parmesan cheese) in pesto
Milk in ketchup
Milks from goat, buffalo, sheep
Soya in wheat free pastas & flours
Soya lecithin, milk in chocolate
Soya, wheat, milk, egg in gravy
Gluten (Barley flavouring) in cereals
De-glutenised wheat in gluten free products
Wheat, dairy, egg, soya in sauces
Wheat/gluten as ‘rusk’ in sausages
Wheat, dairy, egg, soya in stocks & soups
Wheat / barley in vinegar
Wheat in chilli powder /spices
Wheat in suet
Egg white in Royal icing sugar
By law all pre-packaged food sold anywhere within the European Union must clearly list any of the following foods or their derivatives on their ingredients panel: www.food.gov.uk
| Milk | Crustaceans (e.g. lobster & crab) |
| Egg | Molluscs (e.g. mussels & oysters) |
| Wheat | Sesame |
| Gluten | Peanuts & tree nuts |
| Soya | Sulphur dioxide / sulphites |
| Fish | Celery |
| Mustard | Lupin |
Breakfast
Skewer
Ingredients
Cherry tomatoes
Bacon
Mushrooms
Sausages
Great for camping
& BBQS
Method
•Thread ingredients onto skewers in bite sized chunks
•Don’t pack them too tightly or they won’t cook fully
•Brush often with oil & grill, griddle, BBQ or fry
•Serve with fried potatoes, baked beans & WF GF toast
Liver
Pate
Ingredients
DF SF Margarine
Garlic crushed
Onion diced
Bay leaves
Chicken liver sliced
Smoked bacon
Button mushrooms
Red pepper
Dried thyme
55g/2oz
3 cloves
1
2
225g/8oz
1 slice
5 chopped
¼ chopped
¼ tsp
Method
•Fry garlic, onion & bay leaves in margarine until soft
•Add chicken livers & bacon & fry until they change colour
•Add mushrooms, peppers & thyme
•Fry for 6 minutes or until soft
•Remove bay leaves & blend
•Place in ramekins & refrigerate
•Serve chilled with WF GF crackers, WF GF bread or rice/corn cakes
Garlic Mushrooms
Ingredients
Mushrooms
DF SF Margarine
Garlic
Chilli
250g/9oz
1 tblsp
1 clove finely chopped
1 pinch (optional)
Method
•Heat the margarine
•Add the garlic (& chilli)
•Add mushrooms—cook on high for 3-5 minutes
•Serve immediately
•Garnish with chopped parsley
Serve with WF GF bread / toast to soak up the juices
