AllergyWatchers.com
Delicious RECIPES & FOOD without dairy, wheat or gluten
Allergies and intolerance to wheat and gluten are extremely common, often because we include too much of it in our diet: it is only too easy to eat wheat with every meal if breakfast means cereal or toast, lunch a sandwich and dinner pizza or pasta. Typical symptoms include bloating, tiredness, headaches, skin conditions, needless weight gain, and digestive discomfort, all of which can disappear if you cut out wheat from your diet
Following the success of Lose Wheat, Lose Weight and The Gluten, Wheat and Dairy Free Cookbook, award winning cookery writer Antoinette Savill has written a new collection of mouth-watering recipes. Once again she demonstrates that eating wheat- and dairy-free doesn't mean you have to compromise on taste
Over 180 new recipes, including:
Pumpkin Soup with Creole Seeds
Sesame Salmon Fingers
Chicken Kiev
Roasted Vegetable, Chestnut and Polenta Tarts
Honey, Almond and Thyme Ice Cream
Raspberry and Pecan Roulade
Available now from all good book shops
most internet book sellers (amazon.com and amazon.co.uk for example)
and by mail order from the publishers: Thorsons, 77-85 Fulham Road, London W6 8JB
Tel: (UK) 0870 900 2050 (credit card order line)
Allergy Free Cooking For Kids and yeast free pizza recipe
Dairy-free, wheat-free, gluten-free and egg-free recipes, information & food products from AllergyWatchers
AllergyWatchers.com is an educational and promotional site. We are not qualified medical practitioners and this site must not be used as a substitute for professional diagnosis or medical treatment
There are important differences between food intolerance and food allergies
AllergyWatchers.com is primarily for people who are intolerant to dairy, wheat and gluten. Some, but not all of the information may also be relevant to Coeliac's
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Antoinette Savill's allergy-free food range
A range of dairy-, wheat-, gluten and egg-free muffins, bread rolls, white loaf and pizza bases available now from all Waitrose Supermarkets and selected branches of Budgen and Co-Op Supermarkets and by mail order
Please click here for more information
Crispy Squid in Breadcrumbs - Quick & Easy!
A recipe from The Big Book of Wheat-Free Cooking
Gluten-free, Dairy-free
Serves 2
2 Heaped tablespoons of wheat-free flour mix* , seasoned with sea salt, freshly ground black pepper and cayenne
1 large organic free-range egg, beaten
115g / 1 heaped cup of fine homemade wheat-free breadcrumbs* or Orgran gluten-free All Purpose Crumbs (see book for stockist's)
2 large squid, cleaned and cut into rings (use the tentacles if liked)
Enough sunflower oil to shallow fry
1 unwaxed lemon, quartered to serve
170g / 6oz tub of fresh salsa or either homemade garlic mayonnaise or tartare sauce
* Coeliacs please use gluten-free ingredients
Place four plates in front of you. Put the seasoned flour on one, the beaten egg on the second, the crumbs on the third and keep the fourth plate empty.
Dip the prepared squid into the seasoned flour, then into the beaten egg and finally into the crumbs and pile them onto the fourth plate. Repeat until all the squid rings are coated.
Heat the oil in a large frying pan (skillet) and shallow fry about half the rings in one batch.
Drain them on kitchen paper and keep hot in the oven, or on a hot plate, whilst you quickly fry the remaining squid. Drain this last batch on kitchen paper. Serve the squid immediately with the lemon quarters and salsa
The Gluten, Wheat & Dairy-Free Cookbook by Antoinette Savill
© 2003 Antoinette Savill