The AiA Gluten and Dairy Free Cookbook
Marilyn Le Breton
Format: PDF / Kindle (mobi) / ePub
Containing over 400 gluten and dairy free recipes, the book will be invaluable to all those whose diet is restricted due to food intolerances. An increasing number of people on the autism spectrum are turning to the gluten and casein free diet and finding that many of the more troublesome symptoms are significantly alleviated. Coeliacs, and those with lactose and other intolerances will also find a wealth of useful ideas for cooking without gluten or dairy products and expanding what may initially seem a very restrictive repertoire of possible meals.
The AiA Gluten and Dairy Free Cook Book of related interest Diet Intervention and Autism Implementing the Gluten Free and Casein Free Diet for Autistic Children and Adults A Practical Guide for Parents Marilyn Le Breton Foreword by Rosemary Kessick, Allergy Induced Autism ISBN 1 85302 935 1 A User Guide to the GF/CF Diet for Autism, Asperger Syndrome and AD/HD Luke Jackson Foreword by Marilyn Le Breton With appendices by Jacqui Jackson ISBN 1 84310 055 X The AiA Gluten and Dairy Free
and then work together with your hands, until they are combined into a ball of dough. · Chill in the fridge for at least 1 hour. · Using the ball and flat of your hand, press the dough out until ¼” thick. · Cut into circles using a small sized cookie cutter. · Place onto an ungreased baking tray and bake for approximately 12 minutes or until just beginning to brown. · Allow biscuits to cool, before removing from the baking tray with a spatula. These biscuits remain crumbly until completely cold.
chocolate and egg mix and stir until it thickens. · In a separate bowl, mix together the flour, xanthan gum, and baking powder. · Slowly stir the flour mix into the chocolate mix. When combined well, add the vanilla extract. · Bake for 40–45 minutes in a 9” square tin, lined with greaseproof paper. · Allow to cool completely before removing from tin. Marilyn Le Breton © Copyright 2001 CAKES, BROWNIES, MUFFINS AND DONUTS 95 Chocolate brownies CF, FF, SF, TF, YF Ingredients 2 oz (50g) gf
starch flour 1¼ cups sugar 2 tsp gf baking powder 1 tsp xanthan gum pinch of finely crushed sea salt 3 large eggs 1 egg white 2 tsp gf vanilla extract 4 oz (125g) dairy free margarine Method · Pre-heat oven to GM4, 350F, 180C. · In a large bowl mix together the flours, sugar, baking powder, xanthan · · · · gum and salt. In a separate bowl, using an electric mixer, whisk together the eggs, egg white, vanilla extract and margarine. Slowly add the flour to the margarine mixture, stirring all the
fingers. Variation · Replace the flaked almonds with glacé icing when the cake has cooled. Dietary Specialities © Copyright 2001 128 THE AIA GLUTEN AND DAIRY FREE COOKBOOK Welsh cakes CF, SF, TF, YF Ingredients 8 oz (225g) gf flour mix 1 tsp gf baking powder 1 tsp xanthan gum 5 oz (150g) dairy free margarine 1 egg (beaten) 4 oz (125g) caster sugar 5 oz (150g) gf un-sulphated raisins ¼ tsp gf ground ginger 1 little grated lemon peel Method · Mix together the flour, baking powder and xanthan