Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’
Antoinette Savill
New edition bringing together the full range of recipes from Antoinette Savill’s Sensitive Gourmet books. Also includes a new selection of 25 ultra low fat options.Antoinette Savill’s previous titles broke new ground in creative, cosmopolitan cookery for people suffering from sensitivity to wheat, dairy or gluten.Now both the Sensitive Gourmet and More From The Sensitive Gourmet are available as one book. All those with lactose and wheat sensitivity, coeliac disease, asthma and eczema or chronic fatigue will find the book invaluable.Over 200 recipes cover the entire range of dishes. From light savoury snacks and soups, to meat, fish and vegetables dishes for dinner parties through to naughty puddings, cakes, and fresh home-made breads.
The GLUTEN, WHEAT & DAIRY FREE Cookbook
Over 200 allergy-free recips, from the ‘Sensitive Gourmet’
ANTOINETTE SAVILL
In Association with Wellfoods (UK) Ltd.Makers of Gluten Free Flour
Contents
Cover (#u5d13df25-8472-598f-8035-917d688123d3)
Title Page (#u7c01822d-5f28-55b4-a7a5-c2ca6ad14e58)
Foreword (#u4d626f38-a2ea-5c32-a7ee-6bfd8c35966a)
Introduction (#ucfe65fd6-b2aa-5d72-9821-53065d0c1ad5)
Symbols Used Throughout This Book (#ue6355627-d192-52fa-abaf-9b582b194474)
1 Soups and Starters (#uf95452c5-4263-5a78-b848-a72412aca25b)
2 Vegetable Dishes (#ud09df3c6-04fd-54be-a6dc-2cb209d5f1d4)
3 Pizza, Pasta and Risotto (#ub47bb487-3caa-5b19-ae78-c75ca8a58166)
4 Fish and Seafood (#ud81b732f-2fc3-5a67-8eed-5fe2de8ae9b0)
5 Meat Dishes (#u6f23462a-d7c3-58d3-bdd7-a033ff479d97)
6 Poultry and Game (#u7ca5a086-113f-5c58-a9ff-b0aa604b8d32)
7 Buffets, Barbecues and Picnics (#u7b89f230-0812-546a-b9c1-7a32b7998ac8)
8 Warm Desserts (#u3c32888e-f698-50a4-809d-293b77a21602)
9 Cold Desserts (#u186a7177-dd8e-596f-81d2-7799a24b03f1)
10 Cookies, Cakes and Sweets (#u0ffc9ca0-17d0-5f37-af0c-e00a9ec5b6c4)
11 Breads, Muffins and Scones (#uf4b01b5f-636d-5d97-8522-a57f94c606e2)
My List of Ingredients (#u91c3a39d-09e3-5a6b-87f5-274d33ff1f94)
Useful Addresses (#u36f630c6-5503-52fb-8905-b5385628ae31)
Quick Reference Guide to Allergens (#ue212715e-c586-5e3e-b437-7577912a3b1b)
Index of Recipes (#u1530d7ff-1275-5c6b-9101-c8a8a681e6ee)
Index (#u7d695a41-e13b-5878-9ee9-4e9414a84a22)
Acknowledgements (#ud3e7129f-03a2-5b89-aa3c-53c678d43cd6)
Copyright (#uf41e11ea-068a-5f6a-9bdd-94d6130e12db)
About the Publisher (#u8bf525f6-5b22-5143-a26b-77a33f8f1bdd)
Foreword (#ulink_66a908bf-e9a6-5fce-9b02-e32dc616c9e9)
Diet is a four letter word, and it is often accompanied by a five letter word: gloom. This is a book to dispel any such ideas of despondency. It is about celebration. There is no reason why people with food intolerance should not enjoy their meals as much as anyone else, provided they follow the advice of people like Antoinette Savill.
She, and I, and, it is estimated, about sixty percent of the world’s population, suffer from sensitivity to certain items in their diet. So this book should have a wide appeal to anyone who wants to have a social occasion with a meal that does not leave them, or their guests, feeling ill afterwards.
By careful manipulation, it is always possible to avoid one’s worst food antagonists. However, Antoinette Savill makes it a pleasure. Jack Sprat and his wife would both be able to come to her parties – and to yours, if you read this book and act upon it. I recommend you to have it in your kitchen, and you will be ready to receive them.
Charles Jessell
Chairman of Governors, 1997–8
The Institute for Optimum Nutrition
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