By Alice Sherwood
Researching one in all her sons had a life-threatening allergic reaction to nuts and eggs catapulted Alice Sherwood into the bewildering international of "food allergies." how are you going to make a birthday cake with out flour? What occurs to relations food while packaged meals, which could comprise strains of nuts, besides pasta, bread, and peanut butter develop into forbidden? unexpectedly it grew to become an important to discover choices, yet such a lot "cooking without" recipes lacked style or contained surprising parts that have been challenging to discover. So Alice, armed with a lifelong love of nutrients, started working within the kitchen and devised her personal recipes.
"The Allergy-Free Cookbook" is exclusive. There are not any dismal, "special diet" models of recipes, which don't paintings. in its place there are dishes from world wide that middle on materials except eggs, dairy, gluten, and nuts. all through, Alice provides a number of diversifications for every recipe. So a nut-free cake that makes use of butter, for instance, should be tailored for the dairy-free crowd by utilizing soy unfold.
The Allergy-Free Cookbook has greater than a hundred recipes for food, snacks, and lunchboxes in addition to for suppers and birthday events. the entire crowd-pleasing favorites are the following. through experimenting with polenta and potato flour, for instance, Alice has invented a gluten-free crunchy shortcrust pastry that's really good 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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Additional resources for Allergy-Free Cookbook
Desserts: custards, ice creams, iced yogurts, parfaits, meringues, puddings, dessert mixes, cream-filled pies. Sorbets may contain egg white. • Jams and spreads: fruit spreads called butters, curds, and (occasionally) cheeses contain egg. • Meat, chicken, fish, and seafood that has been breadcrumbed or battered usually has egg in it. Hamburgers, hot dogs, meatloaf, salami, and fish cakes may use egg for binding. Crabsticks or ocean sticks, may contain egg whites. • Pasta: the dried variety is often egg free.
Buy plain soya yogurt for making creamy salad dressings and dips. Spreads, fats, and dips: check the labels of margarine as some non-dairy margarines contain milk products. Buy hard vegetable fats for pastry making. Flavourless oils such as corn oil are handy for baking and frying, but for savoury dishes, use olive, seed, and nut oils to compensate for the lost “buttery” taste. Non-dairy dips such as hummus and guacamole, tofu, and nut-based spreads are invaluable snacks and starters. Cheese: substitutes based on soya, rice, or nuts, are surprisingly good and worth seeking out.
Once you’ve done the ground work you can relax and enjoy yourself. Before you go Travel tips Last minute travel may not be an option as most travel companies ask for weeks or even months notice to accommodate special dietary requirements. You also need time to do your research. 218–219) as most have travel advice packs, information leaflets, and dietary alert cards (see below). Also contact associations in the country you’re travelling to and ask them to recommend allergyfriendly travel companies, hotels, restaurants, and food shops.
Allergy-Free Cookbook by Alice Sherwood