COOKING GLUTEN, WHEAT and DAIRY FREE

200 recipes for coeliacs, wheat, dairy and lactose intolerants

by MICHELLE BERRIEDALE-JOHNSON

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New softcover book, published 2011, 240 pages, measures 24 x 17 cm.

If you suffer from allergies or intolerances to dairy, wheat and gluten, the problem you face in having to avoid these is that they are the most commonly used ingredients in food manufacture. So you will find it very difficult to buy ready-made foods which do not contain at least one of these products. This means you will have to cook for yourself. If you are to stick to a dairy, gluten and wheat free diet, you need know what your forbidden ingredients are, where they are likely to turn up and what alternatives to use, all of which are explained in this book.

There are 200 recipes for soups, starters, light lunches, egg dishes, pasta and pizzas, fish, meat, poultry and game, salads, vegetables and vegetarian dishes, desserts, breads, biscuits and cakes - all of which are milk, cream, butter, cheese, yogurt, wheat, gluten and lactose free.

Chapters include:

• Introduction
• Soups, starters and light lunches
• Pasta and pizzas
• Egg dishes
• Fish
• Chicken and game
• Meat
  • Beef
  • Lamb
  • Pork
• Salads, vegetables and vegetarian dishes
• Desserts
• Baking
  • Bread
  • Biscuits
  • Cakes
• Resources directory
• Index

Cooking Gluten, Wheat and Dairy-Free is a UK publication. All measurements are in metric, imperial and cup & spoon.

About the author

Michelle Berriedale-Johnson is an expert on food allergies and intolerances. She has spent all her career in the food business, first as a caterer then as a journalist and food writer. She became interested in special diets over 20 years ago when her son was diagnosed as being dairy intolerant. She now runs Foods Matter, an online magazine and portal supporting anyone with a food allergy, food intolerance or living on a 'free-from' diet. Michelle is also the author of the best-selling Everyday Wheat-Free and Gluten-Free Cookbook

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Cooking Gluten, Wheat & Dairy Free by Michelle Berriedale Johnson