Grace Cheetham - The Ultimate Gluten Free, Dairy Free Collection: Over 200 delicious, free from recipes for every occasion

The Ultimate Gluten Free, Dairy Free Collection
Grace Cheetham

For Peter, Zo, Ma, Kate and Emma.
And in loving memory of Pa, who was the most wonderful father.

First published in the UK and USA in 2019 by
Nourish, an imprint of Watkins Media Limited
Unit 11, Shepperton House, 8393 Shepperton Road
London N1 3DF

Recipes in this book have been previously published in the following volumes:

The Best Gluten-Free, Wheat-Free and Dairy-Free Recipes by Grace Cheetham

Simply Gluten-Free and Dairy-Free by Grace Cheetham

The Best Gluten-Free and Dairy-Free Baking Recipes by Grace Cheetham

Copyright Watkins Media Limited 2019
Text copyright Grace Cheetham 2019
Photography copyright Watkins Media Limited 2019

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.

Managing Editor: Daniel Hurst

Editor: Rebecca Woods

Head of Design: Georgina Hewitt

Production: Uzma Taj

Commissioned photography: William Lingwood and Toby Scott

A CIP record for this book is available from the British Library

ISBN: 978-1-84899-369-3

10 9 8 7 6 5 4 3 2 1

Typeset in Brandon Grotesque

Colour reproduction by XY Digital

Printed in China

Publishers note

While every care has been taken in compiling the recipes for this book, Watkins Media Limited, 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

The food symbols are used even when only a small amount of an item is present. Peanuts have been classed as nuts and pine nuts, quinoa and amaranth as seeds. Dairy free milk, yogurt, cheese and cream have been classed as either nut- or soya-based. And dairy free margarine has been classed as nut-, seed- or soya-based. New products continually come onto the market, however, making it impossible to be definitive about symbols. So its vital to check the manufacturers labelling carefully before using any food or drink, since the ingredients used by different brands do change and vary, especially regarding small quantities of ingredients. Do be aware, also, that manufacturers are not required to detail minuscule quantities of ingredients.

Do not mix metric, imperial and US cup measurements:

1 tsp = 5ml 1 tbsp = 15ml 1 cup = 240ml

Key to Symbols

nourishbooks.com

CONTENTS

INTRODUCTION

For many people, food is a wonderful, enriching part of their life. But for those who are coeliac, or have food allergies or intolerances, it can seem like a nightmare. Ive been gluten free and dairy free for most of my life. At first, it was very, very hard. There were very few free from ingredients available and practically no recipes. I started experimenting, and soon discovered ingredients that worked as alternatives to gluten and dairy, as well as ones that are naturally gluten free and dairy free.

When I was first diagnosed with intolerances, it felt as if the foods I was reacting to had become poisons to me. It took time to learn to adapt my diet, but once I learned to make meals that I didnt react to, my relationship with food evolved. I accepted the changes and started to love food again.

Many people come to free from cooking because they have no choice. They might have coeliac disease, or an allergy or intolerance that causes symptoms from nausea and migraines, bloating and bowel problems, chronic fatigue and depression, to eczema, asthma and even anaphylactic shock. Many find cooking hard but have to persevere. I hope this book shows you how incredibly easy it can actually be to make gluten free and dairy free food.

Cooking is like alchemy you take ingredients and make a dish that can nurture you physically and emotionally. You can heap nutrients into your body boosting your immune system and energy levels, and helping your body to alleviate symptoms and start to heal itself.

This book is a compilation of many of my previously published recipes. There are recipes for all aspects of your life, including breakfasts you can eat on-the-run, lunches you can pack up and take with you, dinners you can cook for friends and family, and mouth-watering treats for any time of the day. I hope you enjoy them!

GETTING STARTED

On the practical side, its important to get some basic equipment before you start. Youll need pots, dishes and pans and a rolling pin, some scales or cup measures as well as measuring spoons and some form of electric mixer. If you can beg, borrow or buy a stand mixer, that will make everything wonderfully easy.

Im a big fan of adding more moisture than normal to a gluten free recipe, so I use more water than is generally used to make bread, for example. When its poured in, it makes the batter sloppier than the firm dough people knead when making conventional bread. But once youve poured the batter into the pan and baked it, it comes out as a delicious soft loaf with a crunchy crust.

Using more liquid in things that need rolling out, such as pastry, cookies and flatbreads, does make it more difficult. But Ive developed some techniques to counteract that. Using a chopping board enables you to lift the dough and drop it into a pan. And rolling out between sheets of parchment means that you can roll the dough out evenly without it sticking to the surface or the rolling pin, as well as helping you to navigate it into the baking tin.

THE FREE FROM CUPBOARD

Look around the free from section of a health-food store or a large supermarket and youll find a large variety of gluten free and dairy free products. Food manufacturers are continually producing fantastic ingredientsall of which make it easier and easier to cook wonderful free from food.

Its well worth stocking up your cupboards so you have ingredients on hand. Fill your cupboards with all the different types of gluten free pastas and noodles, as well as polenta and rice, and superfoods such as quinoa and amaranth.

Its also worth making sure you always have gluten free soy sauce in your cupboards, as well as a good gluten free and dairy free stock (bouillon) powder, gluten free baking powder, and lower-GI sweeteners, such as agave syrup. Try adding kombu to a stock to supercharge the nutrient count of the dish. Pick up some xanthan gum and chia seeds, too. Both are brilliant at holding gluten free baked goods together. Also stock up on corn flour (cornstarch) or kuzu for thickening soups, stews, sauces, and fillings, and for creating crispy coatings. Buy unsulphured ingredients, such as dried fruits, whenever you can. And try agar agar flakes, which are naturally processed from sea vegetables, instead of gelatine.