The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes. Antoinette Savill
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The Big Book of Wheat-Free Cooking
A fabulous collection of
180 seasonal recipes
Antoinette Savill
Contents
At-a-Glance Do’s and Don’ts for a Healthy, Wheat-Free Diet
At-a-Glance Guide to Common Foods That Contain Wheat, Gluten and Dairy
Canapés, Appetizers and Snacks
Useful Information and Addresses
The symbols shown below are used throughout the book to enable you to judge the suitability of each recipe. A wheat-free symbol is not included because every recipe is wheat free. An asterisk beside an ingredient indicates that it may contain gluten, so check and if necessary use an alternative gluten-free brand.
Note that many of the recipes that are not marked as dairy free could be easily converted to such by using dairy-free margarine instead of butter and soya milk and yogurt in place of the standard dairy product. Similarly, many of the recipes that are not marked as vegetarian could easily be converted by using vegetarian products instead of meat – often you will find vegetarian options given in the introduction to the such recipes.
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GF = Gluten Free (which is wheat free) |
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DF = Dairy Free and Lactose Free |
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V = Vegetarian (which is suitable for vegetarians but not vegans) |
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RF = Reduced Fat (which is lower in fat for weight control) |
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Q&E = Quick and Easy recipe |
The buzzword for the future is wheat-watching. In countries such as the UK, Australia and the USA, the trend has already begun, with growing numbers of people avoiding wheat, either permanently or for short periods, to improve their health and energy.
However, when it comes to putting it into practice, the decision to go wheat free can be a little more difficult than one might think – not just because of the countless wheat-based products such as breads, pastas, pastries, cakes and cookies that are on the market but also because so many other products may surreptitiously contain wheat. You may be surprised to find that wheat is used to bulk out or stabilize many foods. For instance, nearly all processed, frozen or canned foods contain wheat, including soups, mayonnaise, sausages and frozen French fries. In addition, many manufactured products, such as soy sauce, contain very small amounts of wheat. Such tiny quantities may not cause problems for most people but those who have a wheat allergy or coeliac disease must ensure that everything they eat is entirely wheat free.
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