Grace Cheetham - Simply Gluten-Free and Dairy-Free. Grace Cheetham

SIMPLY GLUTEN-FREE & DAIRY-FREE

Grace Cheetham

First published in the United Kingdom and Ireland
in 2011 by

Duncan Baird Publishers Ltd

Sixth Floor, Castle House

7576 Wells Street

London W1T 3QH

Conceived, created and designed by

Duncan Baird Publishers

Copyright Duncan Baird Publishers 2011

Text copyright Grace Cheetham 2011

Photography copyright Duncan Baird Publishers 2011

Author photograph copyright Uzma Taj 2011

The right of Grace Cheetham to be identified as the Author of this text has been asserted in accordance with the Copyright, Designs and Patents Act of 1988.

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by a reviewer who may quote brief passages in a review.

Editor: Nicole Bator

Managing Designer: Suzanne Tuhrim

Commissioned photography: William Lingwood

Photographers Assistant: Isobel Wield

Food Stylist: Bridget Sargeson

Food Stylists Assistants: Emily Jonzen and Jack Sargeson

Prop Stylist: Rachel Jukes

British Library Cataloguing-in-Publication Data:
A CIP record for this book is available from the British Library

ISBN: 978-1-84899-129-3

In loving memory of Pa, who was the most wonderful father.

10 9 8 7 6 5 4 3 2

Typeset in Cambria

Colour reproduction by Bright Arts, Malaysia

Printed in China by Imago

Publishers note: While every care has been taken in compiling the recipes for this book, Duncan Baird Publishers, or any other persons who have been involved in working on this publication, cannot accept responsibility for any errors or omissions, inadvertent or not, that may be found in the recipes or text, nor for any problems that may arise as a result of preparing one of these recipes. If you are pregnant or breastfeeding or have any special dietary requirements or medical conditions, it is advisable to consult a medical professional before following any of the recipes contained in this book.

Notes on the recipes

Unless otherwise stated:

Use medium fruit and vegetables

Use fresh ingredients, including herbs and spices

Do not mix metric and imperial measurements

1 tsp = 5ml 1 tbsp = 15ml 1 cup = 250ml

Authors acknowledgments

Huge thanks to everyone who has worked to produce such a beautiful book, especially my brilliant editor, Nicole; my Americanizer, Beverly; Suzanne for her design; William for his photography; and Bridget for her food styling. Many thanks, also, to Uzma for my author photo and to Duncan, Bob and Roger, and the Sales teams. I couldnt have written this book without the patience and support of my gorgeous husband and daughter, Peter and Zo, who light up my life and who put up with me writing and testing late at night and at the weekends, and tasted everything for me.

Coeliac UK licence number CUK-M-141

Symbols

	GLUTENFREE Contains no gluten-based grains or grain products, including wheat, barley, rye, oats, spelt, kamut, triticale, wheat bran, oat bran and barley malt syrup.
	DAIRYFREE Contains no milk, cheese, cream, yogurt, butter or other dairy products from cows, goats or sheep.
	YEASTFREE Contains no ingredients with added yeast, including sourdough and yeast breads, all vinegars, wine, beer and other alcoholic beverages, yeast extract, Marmite, tamari soy sauce and miso.
	SOYAFREE Contains no soya products, including soya beans, soya milk, soya yogurt, soya cream, soya cheese, tofu, tempeh, soy sauce and soya-based margarines.
	EGGFREE Contains no eggs or egg products.
	NUTFREE Contains no nuts (almonds, Brazil nuts, cashew nuts, chestnuts, coconut, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachio nuts and walnuts) or nut oils.
	SEEDFREE Contains no seeds (hemp seeds, linseeds, pumpkin seeds, sesame seeds and sunflower seeds) or seed oils, including vegetable oil and seed-based margarines.
	CITRUSFREE Contains no citrus fruit or zest, including oranges, grapefruit, lemons, limes, clementines, satsumas and tangerines.
	VEGETARIAN Contains no meat, poultry, game, fish, shellfish or animal by-products. May include eggs or honey.

For many people, food is a wonderful, enriching part of their life. But for those who have coeliac disease or have allergies or intolerances, it can seem like a nightmare. When I was first diagnosed with intolerances, it felt as if the foods I was reacting to had become poisons to me, and that the whole culinary world had become a hostile place. It took time to learn to adapt my diet, but once I learnt to make meals that I didnt react to, my relationship with food evolved. I accepted the changes and started to love food again.

I discovered ingredients that worked as alternatives to gluten and dairy, as well as ones that are naturally gluten-free and dairy-free. I worked out how to use different flours, grains, milks, cheeses and yogurts, and found new ways to add flavour and taste.