Easy Wheat, Egg and Milk Free Cooking

Easy Wheat, Egg and Milk Free Cooking
Rita Greer

130 recipes plus nutrition and lifestyle advice for eating healthily without wheat, egg or milk. Includes recipes and advice for children with restricted diets.Wheat, milk and eggs are the three most common allergy-causing agents. Millions of people around the world would be healthier without these ingredients in their diets.But wheat, milk and eggs have become such key elements of the western diet and lifestyle that it’s a problem to find straightforward, tasty recipes which do not contain these ingredients. That is why this book is a success – Easy Wheat, Egg And Milk Free Cooking is what it says it is – the answer to eating well and staying on top of food allergies and intolerances.As well as recipes for soups, snacks and starters, main courses, biscuits, breads, cakes and puddings, Easy Wheat, Egg And Milk Free Cooking contains the all the essential advice – including shopping tips and kitchen cupboard basics – that you will need to stick to this diet.All recipes are nutritionally balanced• Recipes are inventive and delicious• Author has researched the supermarkets and lists the basic common foods you can eat• Tips for holidays and eating out

Contents

Cover (#ue9d31470-be1d-5287-b6a8-4d4a13b7783b)

Title Page (#u2aacae43-318f-5225-963b-e8c0d58fbda6)

Introduction (#ulink_6f9ef620-b2ed-541c-8b9a-7a3d504ed2bb)

1 (#ulink_50194030-d0a4-5e01-b9a1-369d3aef4be0)Wheat, Milk and Eggs (#ulink_50194030-d0a4-5e01-b9a1-369d3aef4be0)

2 (#ulink_4fd7840a-05e6-557f-a590-77df86af92fe)Are You Allergic? (#ulink_4fd7840a-05e6-557f-a590-77df86af92fe)

3 (#ulink_975a95ae-2ca8-5acd-8a0d-6913e14133d3)Planning a Diet Without Wheat, Milk and Eggs (#ulink_975a95ae-2ca8-5acd-8a0d-6913e14133d3)

4 (#ulink_1fe3dc68-66d8-5f15-8286-53d54e763252)Children on a Special Diet (#ulink_1fe3dc68-66d8-5f15-8286-53d54e763252)

5 (#ulink_98349aa5-0697-5768-a99b-eba48010ac14)Shopping and the Store Cupboard (#ulink_98349aa5-0697-5768-a99b-eba48010ac14)

6 (#litres_trial_promo)Starting Quickly with Wheat, Milk and Egg-free (#litres_trial_promo)

7 (#litres_trial_promo)Wheat, Milk and Egg-free Basics (#litres_trial_promo)

8 (#litres_trial_promo)Breakfasts (#litres_trial_promo)

9 (#litres_trial_promo)Soups, Starters and Snacks (#litres_trial_promo)

10 (#litres_trial_promo)Main Meals (#litres_trial_promo)

11 (#litres_trial_promo)Puddings (#litres_trial_promo)

12 (#litres_trial_promo)Teas and Treats (#litres_trial_promo)

13 (#litres_trial_promo)Wheat, Milk and Egg-free Menus (#litres_trial_promo)

Useful Information (#litres_trial_promo)

Keep Reading (#litres_trial_promo)

Also by the Author (#litres_trial_promo)

Copyright (#litres_trial_promo)

About the Publisher (#litres_trial_promo)

Introduction (#ulink_57267a0e-7dc6-532a-8960-2b9202bcf796)

Wheat, milk and eggs are probably the three most common allergens (allergy-causing agents) in the Western diet today. They are ‘staples’ and are eaten every day by most of us in some form. While some people may be allergic to just one of these items, others less fortunate may be allergic to all three. As they play such an important part in the structure of our diet, a food regime which excludes them needs to be carefully balanced to replace their valuable nutrients.

The author has had personal and practical experience of catering for a special diet which cuts out wheat, milk and eggs, and the results of her research in the form of information and recipes has proved to be a lifeline for people on similar diets. This book gives a broad outline of the problem of cooking without these foods, and it offers practical advice, including a wide range of recipes, on how to cope with what may at first appear to be an impossible diet to follow.

Chapter One (#ulink_c9b0be30-43c1-561b-ad05-40ab0cb518e2)

Wheat, Milk and Eggs (#ulink_c9b0be30-43c1-561b-ad05-40ab0cb518e2)

Wheat

For most people wheat is a wonderful food! It is cheap, easy to grow and harvest, is highly nutritious and extremely versatile, keeps well and tastes good. One of its most interesting qualities is that when liquid is added to wheat flour it will make a very elastic dough that can be shaped and baked. It will also thicken, make smooth and bind other ingredients. We eat wheat mainly in the form of bread and other bakery products. It is also widely used in a variety of products from instant desserts to Communion wafers.

If you see one of the following items listed as an ingredient in a manufactured food, then it may well contain wheat and should be avoided.

Cracked wheat

Durum wheat

Kibbled wheat

Semolina

Wheat

Wheat berries

Wheat bran

Wheat flakes

Wheat flour

Wheat germ (and oil)

Wheat protein

Wheat starch

Wheatmeal

Wholegrain wheat

Any food that lists one or more of the following ingredients on the label may contain wheat:

Binder

Cereal

Cereal protein