Cooking Gluten, Wheat and Dairy Free: 200 Recipes for Coeliacs, Wheat, Dairy and Lactose Intolerants

by Michelle Berriedale-Johnson

Overview

Two hundred recipes—plus tips and advice—for those dealing with food allergies or sensitivities.
 
When you have medical issues with dairy, wheat, and gluten, most ready-made foods are not an option, so this cookbook offers two hundred recipes for soups, starters, light lunches, egg dishes, pasta and pizzas, fish, meat, poultry and game, salads, vegetables and vegetarian dishes, desserts, breads, cookies, and cakes—all of which are milk, cream, butter, cheese, yogurt, wheat, gluten, and lactose free.
 
You’ll also find helpful information about your forbidden ingredients, where they are likely to turn up, and what alternatives to use, from an expert on food allergies and intolerances and the author of The Everyday Wheat-Free and Gluten-Free Cookbook.

Product Details

ISBN-13:	9781909808928
Publisher:	Grub Street
Publication date:	02/20/2019
Sold by:	Barnes & Noble
Format:	eBook
Pages:	240
File size:	7 MB

About the Author

Michelle Berriedale-Johnson specializes in cooking for those with wheat and dairy intolerances.

Read an Excerpt

CHAPTER 1

SOUPS, STARTERS AND LIGHT LUNCHES

Carrot and Chilli Soup Spinach and Bean Curd Soup Gazpacho Lentil Soup with Garlic Croutons Beetroot Soup with Fennel and Horseradish Cream of Mushroom Soup with Coconut Milk Yellow Split Pea Soup Asparagus Soup with Wild Garlic Celeriac Soup Curried Butternut Squash Soup Leek and Salmon Soup with Fresh Dill Carrot, Tomato and Ginger Soup Smoked Haddock Soup Green Pea and Watercress Soup Celery and Rice Soup with Lemongrass Sardine Hummus Aubergine and Nut Butter Pate Sardine and Avocado Salad Smoked Trout and Melon Salad Crudités with Wasabi Dip Cauliflower and Anchovy Salad Potato and Celery au Gratin Courgettes with Sun-dried Tomato Sauce Grilled Pear with Watercress and Toasted Cheese Grilled Cheese-Stuffed Mushrooms

CARROT AND CHILLI SOUP

This is a lovely delicately flavoured soup, given a really smooth and creamy texture by the coconut milk. Most of the red chillies you buy in supermarkets are now quite mild, but take care you do not pick a Scotch bonnet, as two would overwhelm the soup! | Serves 6 | Picture page 21

1 tbsp olive oil 1 tbsp
2 fresh red chillies, de-seeded and finely sliced 2
500g carrots, scrubbed and diced 1 ¼ lbs
200g approx sweet potato, peeled and diced 7 oz
600ml wheat/gluten-free vegetable stock 1 pint
800ml coconut milk 1 ¼ pints juice 2 limes
1 tsp approx Tabasco 1 tsp sea salt

1. Heat the oil in a heavy pan and gently fry the chillies for 2-3 minutes.

2. Add the carrots, sweet potato and stock and bring to the boil.

3. Cover and simmer for 30-35 minutes or until the carrots are cooked.

4. Purée in a food processor then return to the pan.

5. Add the coconut milk and lime juice, mix well then season to taste with the Tabasco and sea salt.

6. Reheat to serve.

Note: Be careful not to stand over the chillies as you are frying them as the oils that escape as they cook can really catch in your throat.

SPINACH AND BEAN CURD SOUP

I devised this soup when working on a book of Festive Feasts for the British Museum – it could have been served as part of a banquet at the eighteenth century Emperor Qianlong's court. It is quite light and delicately flavoured. | Serves 6

6 dried Chinese mushrooms 6
200g young fresh spinach 7 oz
400g firm soya bean curd (tofu) cut into bite-size cubes 14 oz
2 tbsp sunflower oil 2 tbsp
100g fresh field mushrooms, sliced thinly 4 oz
2 tbsp wheat/gluten-free soya sauce or tamari 2 tbsp
2 tbsp Shaoxing wine 2 tbsp
4 level teaspoons cornflour, mixed with a little water 4
1 litre good wheat/gluten-free vegetable stock 1 ¾ pints sea salt and freshly ground pepper to taste
2 tsp sesame oil 2 tsp

1. Soak the mushrooms in boiling water for 30 minutes then drain, remove the stems and slice very finely.

2. Blanch the spinach in boiling water for 1 minute then rinse in cold water, drain, squeeze dry then chop finely.

3. Blanch the bean curd in boiling water for 10 minutes, then drain and leave to dry.

4. Heat the sunflower oil in a wok over high heat.

5. Add the dried and fresh mushrooms and cook for a minute, stirring.

6. Add the spinach, soya sauce and wine and stir for another minute.

7. Mix the cornflour to a smooth paste with a little of the stock.

8. Add the cornflour, stock, bean curd and salt and pepper to the soup.

9. Bring back to the boil and simmer for 4-5 minutes.

10. Sprinkle with sesame oil and serve at once.

Note: Many Far Eastern dishes are naturally gluten, wheat and dairy free so it is worth trawling through some Chinese, Japanese and Indonesian cookbooks when your culinary inspiration is running low.

GAZPACHO

This is a lovely refreshing summer soup which, with the added vegetables, is quite substantial enough for lunch. If you want to make the soup more filling you can add 50g/2 oz finely chopped ham and 50g/2 oz finely chopped spicy sausage (but check the ingredients of the latter, especially for gluten) along with the chopped vegetables. | Serves 6-8

1 kg ripe tomatoes, chopped roughly 2 lbs
3 large cloves garlic 3
1 small onion, finely chopped 1
6 tbsp olive oil 6 tbsp
300 ml dry white wine 10 fl oz
600 ml chicken stock 1 pint juice 1-2 lemons sea salt and pepper
50g each finely chopped celery, 2 oz green or red pepper and cucumber

1. Put the tomatoes in a large pan with the garlic, onion, oil, wine and stock.

2. Bring to the boil and simmer for 1 hour.

3. Purée the soup in a food processor or liquidiser then put through a sieve to remove the tomato pips.

4. Add lemon juice, salt and pepper to taste bearing in mind that flavours get dulled by chilling.

5. Chill the soup and just before serving add the chopped vegetables.

Note: The 'gazpacho' that is normally served in northern Europe is a chilled creamy tomato soup whereas a traditional Spanish gazpacho has a more vigorous flavour and no cream, so much better for those with a dairy problem.

LENTIL SOUP WITH GARLIC CROUTONS

You can use any coloured lentils for this soup although red lentils give it the best colour – and cook fastest. The spices give it a lovely North African flavour – the croutons a delicious crunch. Make sure that you cook the spices gently for a few minutes to bring out the flavour before you add the vegetables.

You can use the remains of any gluten or wheat-free bread that you have to make the croutons. | Serves 6

2 tbsp olive oil 2 tbsp
2 heaped tsp ground cumin 2 heaped tsp
1 heaped tsp ground coriander 1 heaped tsp
1 large onion, chopped roughly 1
2 large cloves garlic, sliced 2
1 large stick celery, chopped 1
375g red lentils 13 oz
2 litres wheat/gluten-free chicken or vegetable 3½ pints stock or water sea salt and freshly ground black pepper

Croutons

8-10 tbsp olive oil 8-10 tbsp
3 cloves garlic, crushed 3
3 slices of wheat/gluten-free brown bread cut in small cubes 3

1. Put the oil in a deep pan with the cumin and coriander, stir well around and fry very gently for a couple of minutes.

2. Add the onion, garlic and celery and cook gently for 5-10 minutes or until the vegetables are starting to soften.

3. Add the lentils and continue to cook for a few minutes more then add the liquid and a little seasoning.

4. Bring to the boil and simmer gently for 45-60 minutes or until the lentils have all but disintegrated.

5. Purée in a food processor then return to the pan and adjust the seasoning to taste.

6. While the lentils are cooking make the croutons by heating the oil in a wide frying pan.

7. Add the garlic and cook gently for several minutes or until it is lightly cooked through but not burnt.

8. Increase the heat slightly and add the bread cubes.

9. Fry briskly for 5-6 minutes until the cubes are all well browned but not burnt.

Remove from the pan onto kitchen paper to drain off any excess oil.

Serve the soup hot with the warm croutons.

Note: If you are a real garlic fan you could also serve the soup with a garlic sauce. Heat 2 tbsp oil in a pan, add 3-4 garlic cloves, crushed, and Vi tsp each ground cumin and coriander. Fry briskly until golden but not burnt and add sizzling spoonfuls to each serving.

BEETROOT SOUP WITH FENNEL AND HORSERADISH

Beetroot and horseradish are a great combination of flavours as the heat of the horseradish counters the sweetness of the beetroot - as anyone who has ever eaten the traditional Jewish dish of gefilte fish with chrain will tell you. | Serves 6

550g fresh beetroots, topped, tailed, scrubbed and diced 1¼ lbs
1 medium head fennel 1
250g sweet potatoes, peeled and diced 9 oz
1.2 litres wheat and gluten-free vegetable stock 2 pints sea salt and freshly ground black pepper
6 tsp grated horseradish 6 tsp
4 tbsp plain goat, sheep's milk or soya yogurt 4 tbsp

1. Put the beetroot, fennel, sweet potato and stock into a large pan and bring slowly to the boil.

2. Simmer, with the lid on, for 30-35 minutes or until the beets are cooked, then puree in a food processor.

3. Season to taste and if too thick, add a little extra stock.

4. In a small bowl mix the yogurt into the horseradish until it forms a smooth paste, then season to taste.

5. Serve the soup in bowls with a large spoonful of the horseradish mix swirled into each bowl.

Note: Both beetroot and sweet potato are highly nutritious (as well as delicious) so this soup will also boost your intake of folate, and vitamins A and C.

CREAM OF MUSHROOM SOUP WITH COCONUT MILK

The coconut milk gives a wonderfully creamy texture to this soup, while its flavour melds with, but does not overpower, the flavour of the mushrooms. | Serves 6

6 tbsp olive oil 6 tbsp
6 small leeks, trimmed and sliced finely 6
350g chestnut mushrooms, chopped small 12 oz
600ml coconut milk 1 pint
600ml gluten/wheat-free vegetable stock sea salt and freshly ground black pepper juice 1-2 lemons 1 pint
100g oyster or shitake mushrooms, sliced 4 oz extra 2 tbsp olive oil

1. Heat the oil in a heavy pan and add the leeks.

2. Sauté gently for 2-3 minutes, then add the chopped chestnut mushrooms. Continue to cook gently, uncovered for a further 10 minutes.

3. Add the coconut milk and stock. Bring to the boil then reduce the heat and simmer for approximately 20 minutes.

4. Purée in a liquidiser or food processor then return to the pan and season to taste with the salt, pepper and lemon juice.

5. When ready to serve, heat the extra oil in a pan and briskly fry the sliced oyster or shitake mushrooms.

6. Reheat the soup and serve with the extra mushrooms scattered over the top.

Note: You can use any combination of mushrooms that you like for this soup – varying it according to what is available seasonally.

YELLOW SPLIT PEA SOUP

The very excellent flavour of this soup depends on the really long, slow cooking of the onions - so be generous with your time if nothing else! | Serves 6

3 tbsp olive oil 3 tbsp
3 level tsp ground cumin 3 level tsp
1 level tsp ground coriander 1 level tsp
2 medium onions, very finely sliced 2
1 medium carrot, very finely grated 1
300g yellow split peas 10 oz
2 litres gluten and wheat-free vegetable stock 3½ pints sea salt and freshly ground black pepper

1. Heat the oil in a heavy pan and add the cumin and coriander.

2. Cook gently for 2-3 minutes then add the onions and carrot and continue to cook very gently, uncovered, stirring regularly, for 45-60 minutes. Make sure they do not burn.

3. Add the split peas and the stock, bring to the boil, cover and simmer for 45 minutes.

4. Season to taste with sea salt and freshly ground black pepper, add extra stock if it is too thick, and serve.

Note: Pulse-based soups are great for those who cannot thicken their soup either with flour or with cream as they are smooth and filling - and nutritious.

ASPARAGUS SOUP WITH WILD GARLIC

This is very much a seasonal soup - to be made in May or June when the English asparagus has just arrived. If you can find some wild garlic (very easy to grow in a shady spot in your garden) it gives it a special flavour. If not, some homegrown chives in a pot will do very well. The simplicity of the ingredients allows the flavour of the asparagus to shine through.

You can serve the soup warm or at room temperature. | Serves 6

550g fresh asparagus, English if possible 1¼ lbs
1.5 litres gluten/wheat-free vegetable or chicken stock 2½ pints
200ml dry white wine 7 fl oz sea salt and freshly ground black pepper large handful of wild garlic leaves with flowers if possible or, if you cannot find wild garlic, fresh chives with flowers

1. Trim the tough ends off the asparagus and cut the spears into shortish pieces and put in a large pan with the stock and white wine.

2. Bring slowly to the boil and simmer, covered, for 30 minutes.

3. Purée in a food processor and season to taste.

4. When ready to serve, reheat the soup gently.

5. Remove the stems and chop garlic leaves quite small.

6. Stir into the soup before serving and scatter the flowers over the tureen or each bowl.

Note: It is so easy to grow herbs such as chives in pots on a balcony or window sill that it is really worth doing as freshly cut herbs are so much more delicious than even the best that you can buy in a shop.

CELERIAC SOUP

Celeriac is a very undervalued vegetable which is a pity as it is delicious and enormously flexible. This has to be the simplest soup recipe ever – but the result is to die for. | Serves 6

675g bulb of celeriac, trimmed and cut in large cubes 1½ lbs
1 small bulb of garlic, the cloves peeled and halved 1
1.8 litres wheat/gluten-free vegetable stock 3¼ pints sea salt and freshly ground black pepper

1. Put the celeriac with the garlic and stock in a large pan and bring to the boil.

2. Cover and simmer for 30 minutes or until the celeriac is soft.

3. Purée in a food processor and season to taste. Serve.

Note: Celeriac is a variety of celery with a very developed root and only tiny stalks. It is sometimes known as turnip-rooted celery. It has a similar flavour to celery but gentler without the latter's occasional bitterness. Although rare in the UK, allergy to plants in the celery family is not unusual in continental Europe.

CURRIED BUTTERNUT SQUASH SOUP

This is a lovely creamy, warming soup - even though it does not contain any cream! If you want it to be spicier, you can use some gluten/wheat-free curry paste once the soup is cooked to 'spice it up' a bit more. Just add soup, little by little, to a teaspoon of curry paste in a small bowl then stir into the soup. | Serves 6

4 tbsp olive oil 4 tbsp
1 large leek, finely sliced 1
3-6 heaped tsp medium heat gluten/wheat-free curry 3-6 heaped tsp powder depending on how hot you want your soup
1 medium-size butternut squash 1
1 litre gluten/wheat-free vegetable stock 1¾ pints sea salt

1. Heat the oil in a heavy pan, add the leeks and the curry powder and cook gently, stirring regularly, for 10- 15 minutes or until the leeks are soft.

2. Peel the squash and remove the seeds.

3. Cut in cubes and add to the leeks.

4. Continue to cook for a further few minutes then add the stock.

5. Bring to the boil, lower the heat, cover and simmer for 20-25 minutes.

6. Purée the soup in a food processor and season to taste before serving.

Note: Winter squashes, although long a staple in the USA, are relatively recent arrivals in the UK although we have long been familiar with their summer cousins, courgettes and marrows. Butternut squash, with its ability to keep for months and its beautiful golden colour and lovely rich taste, has become a particular favourite. They are also a good source of vitamin C and potassium.

LEEK AND SALMON SOUP WITH FRESH DILL

A light and delicately flavoured soup - lovely for lunch with a freshly baked gluten-free loaf! If you cannot get fresh dill, use 1 heaped tsp of dried dill along with the salmon - but it is much nicer with fresh. | Serves 6

5 tbsp olive oil 5 tbsp
3 large leeks, very finely sliced 3
400g salmon fillet, cut into small pieces 14 oz
1.5 litres gluten and wheat-free fish or vegetable stock 2½ pints
200ml dry white wine 7 fl oz sea salt and freshly ground black pepper juice of 1 large lemon large handful fresh dill large handful

1. Heat the oil in a heavy pan, add the leeks and cook very slowly for 30-40 minutes or until they are soft.

2. Add the salmon, the stock and wine, salt and pepper and bring slowly to just below the boil, by which time the salmon pieces should be almost cooked. Add the lemon juice and adjust the seasoning to taste.

3. Chop in about half of the dill and mix very gently.

4. Reheat to serve, stirring gently and not allowing the soup to boil.

5. Serve in bowls sprinkled with extra dill.

Note: With their more delicate flavour I find that leeks work better with fish dishes than onions.

CARROT, TOMATO AND GINGER SOUP

This is another of those wonderfully simple but tasty and filling soups. It works equally well hot or cold so is good for winter or summer.

You can just drop a sprig of mint or basil on the top of each bowl, or chop the leaves and stir them into the soup before serving. | Serves 6

550g carrots 1¼ lbs
550g fresh tomatoes (I used small plum tomatoes) 1¼ lbs
2 heaped tsp powdered ginger 2 heaped tsp
1 litre gluten and wheat-free vegetable stock 1¾ pints sea salt and freshly ground black pepper fresh basil or fresh mint

1. Scrub or peel the carrots and cut in large dice.

2. Halve or quarter the tomatoes.

3. Put all into a pan with the ginger and stock and bring to the boil.

4. Cover and simmer for 20-30 minutes or until the carrots are soft.

5. Purée in a food processor then return to the pan.

6. Reheat and season to taste with sea salt and freshly ground black pepper.

7. Serve decorated with a sprig of fresh basil or fresh mint.

Note: A great soup for boosting your intake of vitamins A and C.

SMOKED HADDOCK SOUP

This is a really substantial, 'North Sea' soup that would be ample for a meal on its own. | Serves 6

450g smoked haddock (ideally the undyed) 1 lb
600ml water 1 pint
1 large onion, peeled and chopped roughly 1
400g celeriac or old potatoes 14 oz
900ml plain soya or oat milk 1½ pints sea salt and freshly ground black pepper large handful of chopped fresh parsley (optional)

1. Put the fish in a saucepan with the water and the onion.

2. Cover and bring slowly to the boil.

3. Turn down the heat and simmer very gently for 10 minutes.

4. Meanwhile, peel and dice the celeriac or potato and put it in a pan with the soya or oat milk. Bring slowly to the boil and simmer for 10-15 minutes or until the vegetables are cooked.

(Continues…)

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Excerpted from "Cooking Gluten Wheat and Dairy Free"
by .
Copyright © 2011 Michelle Berriedale-Johnson.
Excerpted by permission of Grub Street.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

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,