Easy Gluten Free Cooking: Over 130 recipes plus nutrition and lifestyle advice for gluten. Rita Greer

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СКАЧАТЬ baked beans*

       baking powder

       batter and pancake mixes

       bedtime drinks*

       biscuits and biscuit mixes

       blancmange*

       breakfast cereals*

       burgers

       cakes, cake mixes

       chocolates*

       chutney*

       cocoa, drinking chocolate*

       coffee (cheap brands)

       communion wafers

       corned beef*

       cornflour (cornstarch)*

       cream (non-dairy)

       crispbreads

       crisps (flavoured)*

       crumble topping

       curry powder*

       custard (ready made)*

       custard powder*

       desserts/instant puddings

       fish in crumbs, batter or coatings

       gravy powder/mixes

       ice cream*

       macaroni

       malt

       mayonnaise*

       meat with stuffing/coatings

       muesli

       mustard*

       pancakes, pancake mixes

       pastas

       paste

       pastry, pastry mixes

       pepper (white, catering)

       pickles*

       pie fillings

       porridge

       potato, instant

       puddings

       salad dressings*

       sandwich spreads

       sauces*

       sausages

       snacks

       soups (tinned/packet)

       soy sauce*

       spaghetti

       spreads*

       sprouted grains

       stock powder/paste*

       stuffing

       suet

       sweets*

       yoghurts (flavoured)

      For a list of gluten-free products see here.

gluten-free?

      Legally, manufacturers can label food ‘gluten-free’ even if it contains a little gluten (UK). This depressing state of affairs is due to an old ruling by the World Health Organization(WHO). Other countries, such as Germany and France, have a more honest 100-per-cent gluten-free standard. The ingredient at the centre of the scandal is wheat starch. This is wheat from which most – but not all – gluten has been processed out with most of its other nutrients. Because it is a waste product it is cheap, and it is the most widely used flour for commercial gluten-free baking. The majority of people who eat it have no idea that it is not truly gluten-free and nor do the people who prescribe it for ‘gluten-free’ diets.

      Rest assured, all the recipes in this book are at the higher 100 per cent gluten-free (of wheat, rye, barley and oats). Wheat starch is not used at all.

      are any types of flour naturally free of wheat, rye, barley and oat gluten?

      Yes, there are six major ones: ground rice, corn/maize flour (pure cornmeal/cornstarch), potato flour, chickpea flour, millet flour and soya flour. All these are used in the recipes in this book.

how can you find out which products contain gluten?

      There are groups specially for people on gluten-free diets who publish lists of gluten-free foods. Unless such groups are enthusiastic, very active, and publish a new list regularly, the lists tend to be outdated and therefore misleading. Another danger is that some organizations may actually be manufacturers and will deliberately ignore products by rival manufacturing companies, thus giving the gluten-free consumer a limited list of products that are available. By being a member of these groups such lists may be made available to you, either free or for a small fee.

      You can also approach manufacturers for lists. The best way is to write a straightforward letter, enclosing a stamped addressed envelope, requesting a list of their products which are gluten-free. The larger firms have these lists printed off ready for such enquiries but some firms СКАЧАТЬ