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Synopsis
Coeliac disease is a life-long condition caused by a reaction to gluten, a protein found in wheat and other similar proteins found in rye, barley and oats. The symptoms can start at any age: in children a failure to thrive, irritability, diarrhoea and vomiting; in adults anaemia, diarrhoea, weight-loss, fatigue and abdominal pain. There is at present no cure for coeliac disease, but by following a gluten-free diet for life the symptoms will disappear. On a less serious note, a wheat-free diet is also a trendy dietary and lifestyle choice, which can help reduce weight, bloating and indigestion. This is the first cookbook to be created by a chef, in consultation with a nutritionist, especially for coeliacs. This book contains over 100 gluten-free recipes that have been created to tempt your tastebuds whilst managing the symptoms of coeliac disease. A gluten-free diet is also a particularly restrictive diet and this book will help you to cook gourmet-quality meals for friends and family. The first part of the book explains the symptoms and factors that can influence the condition. It also discusses how to implement good eating habits with the least disruption, essential reading for everybody with gluten or wheat intolerance. Darina Allen then uses her wealth of culinary experience to prove that gluten-free eating need not mean boring food. She has created over 100 tempting gluten-free dishes, including those that traditionally contain gluten, for example, chicken and tarragon pie, home-made lasagne, bread and butter pudding, tiramisu, banana bread and granola. Recipes are divided into meal types - breakfast, light meals, main courses, soups, salads, snacks and desserts.
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About the Author
Darina Allen is Ireland's best-known food ambassador and author of Irish Traditional Cooking and Darina Allen's Ballymaloe Cookery Course. She cofounded the Ballymaloe Cookery School in Ireland in 1981 and has run several one-day cookery demonstrations for coeliacs at the school. Rosemary Kearney runs her own catering business, Rosemary & Thyme. She has a degree in Food Science and has trained at the Ballymaloe School.
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- PublisherKyle Cathie
- Publication date2004
- ISBN 10 1856265420
- ISBN 13 9781856265423
- BindingPaperback
- Number of pages144
- Rating
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