AllergyWatchers.com
Delicious RECIPES & FOOD without dairy, wheat or gluten
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"A wonderful addition to any cooks bookshelf. I recommend it to the allergic and non-allergic alike"
- A review from The Washington Post
For the first time, over 200 recipes from The Sensitive Gourmet an More From The Sensitive Gourmet published together with 25 new recipes. This book covers a range of dishes for every occasion - from light no-fuss meals through to dinner parties, family celebrations and summer barbecues
This best-selling book from Antoinette Savill includes a new ultra-low fat section especially for the weight conscious
Gluten, wheat and dairy products are problem foods for the increasing numbers of people suffering from food allergies or intolerance. Recipes in this book can help relieve and alleviate common diet related symptoms such as:
Tiredness
Muscle stiffness
Joint problems
Digestive problems
Skin disorders
The Gluten, Wheat & Dairy Free Cookbook by Antoinette Savill
ISBN: 0-7225-4027-2
Price: £12.99 / $19.95
Format: Laminated softcover with colour photographs
Available now from all good book shops
most internet book sellers (including amazon.com and amazon.co.uk)
and by mail order from the publishers:
Thorsons, 77-85 Fulham Road, London W6 8JB
Tel: (UK) 0870 900 2050 (credit card order line)
The Big Book of Wheat Free Cooking
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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Tuna Fishcakes with Dill Sauce recipe from The Gluten, Wheat and Dairy Free Cookbood
Wheat-, gluten- and dairy-free
Serves 6
* Coeliacs please use gluten free ingredients
15g / 1/2oz / 1/2 cup of fresh dill, chopped
1 tablespoon of mild (GF) mustard
4 tablespoons of (DF/GF) mayonnaise
3 tablespoons of Soya cream
1 tablespoon of olive oil
400g / 14oz / 2 1/2 cups of tuna fish in brine, drained
900g / 32oz / 6 cups of potatoes, peeled, boiled and mashed
Freshly grated nutmeg
Salt and freshly ground black pepper
A dash of (GF) Tabasco sauce / hot chilli oil
1 tablespoon of chopped fresh parsley
1 tablespoon of (DF) margarine
(GF) cournflour (cornstarch) for dusting
2 eggs, beaten
200g / 7oz / 1 1/2 cups of fine corn meal
Oil for frying
First, make the sauce by mixing the dill, mustard, mayonnaise, cream and oil. Season to taste. Cover and chill until needed
Mash the tuna fish with the potatoes and season with nutmeg, salt and
pepper, Tabasco sauce and parsley, then beat in the margarine
Dust your clean hands with cornflour (cornstarch) and roll the mixture
into 12 patties. Dip each fishcake into the beaten egg and roll in corn meal
Chill in the deep freeze for half an hour
Now fry in a little hot oil until crispy and golden, about 5 minutes on
each side
Drain briefly onto absorbent paper and serve immediately with dill sauce
Antoinette Savill's range of allergy-free food
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