By Alice Sherwood
Gaining knowledge of considered one of her sons had a life-threatening hypersensitivity to nuts and eggs catapulted Alice Sherwood into the bewildering international of "food allergies." how will you make a birthday cake with no flour? What occurs to kin foodstuff while packaged meals, that may include lines of nuts, besides pasta, bread, and peanut butter develop into forbidden? without notice it turned an important to discover possible choices, yet so much "cooking without" recipes lacked flavor or contained unusual constituents that have been tough to discover. So Alice, armed with a lifelong love of meals, set to work within the kitchen and devised her personal recipes.
"The Allergy-Free Cookbook" is exclusive. There aren't any dismal, "special diet" types of recipes, which don't paintings. in its place there are dishes from worldwide that heart on elements except eggs, dairy, gluten, and nuts. all through, Alice supplies numerous diversifications for every recipe. So a nut-free cake that makes use of butter, for instance, can be tailored for the dairy-free crowd through the use of soy unfold.
The Allergy-Free Cookbook has greater than a hundred recipes for nutrition, snacks, and lunchboxes in addition to for suppers and birthday events. the entire crowd-pleasing favorites are the following. via experimenting with polenta and potato flour, for instance, Alice has invented a gluten-free crunchy shortcrust pastry that's excellent in apple cakes, whereas rice, potato, and tapioca flours mix to shape a dough that works a deal with for French bread. With the "Allergy-Free Cookbook," everyone's invited to dinner!
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Extra info for Allergy-Free Cookbook
Sauces such as Satay sauce (South East Asian); bang bang chicken (Chinese) contains peanuts. • Seasonings: check any oriental seasoning mixes. • Hydrolysed vegetable protein (HVP): this may be of peanut origin and currently does not have to be disclosed as a source of nuts. what not to eat • Alcohol: liqueurs such as amaretto. • Baking ingredients: nut flours, all baking mixes. • Beans, peas and lentils, and seeds may contain nuts as part of a mix or may be processed on the same factory line as nuts.
How do I get hold of your “free from” list for each allergen and how often is the list updated? • What is your company policy on catering for customers with food sensitivities? • How do you notify retailers and consumers when a product has to be recalled? • What is your policy on allergen labelling? What are you doing to make it clearer and less ambiguous? • What is your policy on “may contain traces” allergen warnings? • What advice do you give to caterers and businesses handling your products on how to avoid cross contamination?
Xanthan gum – a gluten substitute that adds springiness to bread – is essential, as are eggs and yeast. free cakes. There are many delicious varieties of gluten-free biscuits and cakes available by post, and a smaller selection in health food stores. Snacks and treats: corn chips, poppadums, rice cakes and crackers, seed mixes, and potato crisps are good for eating on their own or with cheese or dips. Pasta, pizza, and ready meals: there is a great choice of dried pasta available made of corn, rice, 100 per cent buckwheat, or chickpea flours.
Allergy-Free Cookbook by Alice Sherwood