Easy Wheat, Egg and Milk Free Cooking. Rita Greer

      Contents

       Cover

       Title Page

Introduction

1 Wheat, Milk and Eggs

2 Are You Allergic?

3 Planning a Diet Without Wheat, Milk and Eggs

4 Children on a Special Diet

5 Shopping and the Store Cupboard

      6 Starting Quickly with Wheat, Milk and Egg-free

      7 Wheat, Milk and Egg-free Basics

      8 Breakfasts

      9 Soups, Starters and Snacks

      10 Main Meals

      11 Puddings

      12 Teas and Treats

      13 Wheat, Milk and Egg-free Menus

       Useful Information

       Keep Reading

       Also by the Author

       Copyright

       About the Publisher

Introduction

      Wheat, milk and eggs are probably the three most common allergens (allergy-causing agents) in the Western diet today. They are ‘staples’ and are eaten every day by most of us in some form. While some people may be allergic to just one of these items, others less fortunate may be allergic to all three. As they play such an important part in the structure of our diet, a food regime which excludes them needs to be carefully balanced to replace their valuable nutrients.

      The author has had personal and practical experience of catering for a special diet which cuts out wheat, milk and eggs, and the results of her research in the form of information and recipes has proved to be a lifeline for people on similar diets. This book gives a broad outline of the problem of cooking without these foods, and it offers practical advice, including a wide range of recipes, on how to cope with what may at first appear to be an impossible diet to follow.

Chapter One

       Wheat, Milk and Eggs

      Wheat

      For most people wheat is a wonderful food! It is cheap, easy to grow and harvest, is highly nutritious and extremely versatile, keeps well and tastes good. One of its most interesting qualities is that when liquid is added to wheat flour it will make a very elastic dough that can be shaped and baked. It will also thicken, make smooth and bind other ingredients. We eat wheat mainly in the form of bread and other bakery products. It is also widely used in a variety of products from instant desserts to Communion wafers.

      If you see one of the following items listed as an ingredient in a manufactured food, then it may well contain wheat and should be avoided.

       Cracked wheat

       Durum wheat

       Kibbled wheat

       Semolina

       Wheat

       Wheat berries

       Wheat bran

       Wheat flakes

       Wheat flour

       Wheat germ (and oil)

       Wheat protein

       Wheat starch

       Wheatmeal

       Wholegrain wheat

      Any food that lists one or more of the following ingredients on the label may contain wheat:

       Binder

       Cereal

       Cereal protein

       Corn

       Cornstarch (UK)

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