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

Title Page

Foreword

Introduction

Symbols Used Throughout This Book

1 Soups and Starters

2 Vegetable Dishes

3 Pizza, Pasta and Risotto

4 Fish and Seafood

5 Meat Dishes

6 Poultry and Game

7 Buffets, Barbecues and Picnics

8 Warm Desserts

9 Cold Desserts

10 Cookies, Cakes and Sweets

11 Breads, Muffins and Scones

My List of Ingredients

Useful Addresses

Quick Reference Guide to Allergens

Index of Recipes

Index

Acknowledgements

Copyright

About the Publisher

Foreword

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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