AllergyWatchers.com
Delicious RECIPES & FOOD without dairy, wheat or gluten
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Allergy-Free Cooking For Kids by Antoinette Savill includes recipes for all ages - from baby's first foods to toddler treats to food for teens: Alphabet pasta with sweet tomato sauce, Macaroni cheezey, Chicken tikka wraps, Fishcakes with Polenta chips, Baked hedgehog potatoes, Raspberry ripple ice cream and Upside down pineapple ginger pudding
There is an increasing number of children with food intolerance's and allergies and they can grow up feeling left out at mealtimes and children's parties. And for parents of picky eaters, food allergies can be a major headache
Anyone cooking for a child with food intolerance will find this book a godsend and a mine of invaluable nutritional information
According to a report by The Royal College of Physicians, 32% of 13 and 14-year-olds now have asthma, 9% have eczema and 40% have allergic rhinitis - either from hay fever or from other allergens, including food (source: The Royal College of Physicians report 'Allergy: The Unmet Need – a blueprint for better patient care' - June 2003)
Food allergies have been linked to a range of childhood illnesses and conditions, including Eczema, Asthma, Colic, Hyperactivity, headaches, behavioural and learning problems, glue ear, catarrh and congestion. Eating healthy food, free from additives and ingredients that can cause problems, will make an enormous difference to the well-being of many children
Nutritional therapist Karen Sullivan shows parents how to ensure children get all the nutrients they need if they're having to avoid allergens such as wheat and dairy products,while award-winning cookery writer Antoinette Savill provides easy recipes for family meals, lunch boxes and parties
Allergy-free Cooking for Kids by Antoinette Savill and Karen Sullivan
Published in the UK, USA and Canada by Thorsons. ISBN 0-00-714216-1
Laminated soft cover with colour photographs. 202 pages
UK: £12.99 USA: $16.95 Canada: $29.95
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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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Yeast-Free Pizza recipe
Gluten-, wheat-, egg-, nut- and yeast-free
Pizza base:
450g / 4 generous cups of gluten-free white flour mix
1 teaspoon of unrefined caster (superfine) sugar
1 heaped teaspoon of gluten-free bicarbonate of soda (baking soda)
1 teaspoon of sea salt
About 500ml / 2 cups of buttermilk (variable due to flour absorbency)
Topping:
6 Toulouse gluten-free sausages, or other allergy-free organic sausages - vegetarians chose suitable vegetarian alternatives
425g / 15oz can of organic chopped tomatoes
2 heaped tablespoons of organic tomato puree (paste)
1 teaspoon of mixed dried herbs
Freshly ground black pepper
100g / 3.5oz pack of grated buffalo mozzarella, Parmesan or Pecorino shavings, or dairy-free Tofutti mozzarella-style cheese slices
A drizzle of cold pressed extra virgin olive oil
2 large non-stick baking trays
Preheat the oven to 190 degrees C./ 375 degrees F. / Gas mark 5
First cook the sausages until well browned on all sides and cooked through. You can either grill (broil) them or fry them in a very little oil
Meanwhile, make the base. Sift the dry ingredients into a bowl, make a well and pour in the buttermilk, bit by bit, mixing until you get a soft but not very wet or sticky dough (you may not need to use all the buttermilk). turn the dough out onto a floured board, knead briefly for a few seconds then roll out into six 15cm / 6 inch rounds. Place three on each baking tray and neaten the edges
In a bowl, mix the canned tomatoes with the tomato puree (paste), herbs and pepper and spread the mixture evenly over each pizza. Slice up the sausages and arrange them over the top of the tomato mixture. Sprinkle each pizza with the cheese Drizzle with a little oil and bake for about 15 minutes, until the pizzas are golden and bubbling
The Antoinette Savill Signature Series 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
© 2003 Antoinette Savill