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    Gluten-free and Easy
    Gluten-free and Easy
    Gluten-free and Easy
    Ebook233 pages1 hour

    Gluten-free and Easy

    By Good Housekeeping

    ()

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    About this ebook

    Good Housekeeping recipes tick all the boxes –

    They look great

    They taste delicious

    They’re easy to make

    Now, learn how to be a clever cook with this amazing new cookery series. Each

    Good Housekeeping gluten-free recipe – triple-tested for perfect results – is

    guaranteed to stand the test of your occasion, be it a easy midweek meal or

    something special for the weekend.

    Packed with good old favourites, tasty new ideas, save money, time and effort

    tips, up-to-date nutritional breakdown including protein and fibre, and savvy

    advice throughout, it couldn’t be easier to create healthy, gluten-free food at the

    drop of a hat.

    Enjoy!

    Other titles in the Good Housekeeping series include Bake Me a Cake, Easy

    Peasy, Al Fresco Eats, Let's Do Brunch, Cheap Eats, Low Fat Low Cal, Salad

    Days, Posh Nosh, Party Food, Flash in the Pan, Roast It!, Great Veg and Slow

    Stoppers

    LanguageEnglish
    PublisherHarperCollins UK
    Release dateJan 15, 2014
    ISBN9781909397484
    Gluten-free and Easy
    Author

    Good Housekeeping

    The UK's biggest selling lifestyle magazine. Tried & tested for over 90 years, Good Housekeeping delivers recipes, consumer tests, home, health, beauty & fashion advice.

    Read more from Good Housekeeping

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      Book preview

      Gluten-free and Easy - Good Housekeeping

      Copyright © The National Magazine Company Limited and Collins & Brown 2013

      All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder.

      The expression Good Housekeeping as used in the title of the book is the trademark of The National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited.

      The Good Housekeeping website is

      www.goodhousekeeping.co.uk

      first eBook publication 2014

      ISBN 978-1-90939-748-4

      also available as paperback

      ISBN 978-1-908449-97-9

      This book can be ordered direct from the publisher

      at www.anovabooks.com, or try your local bookshop.

      NOTES

      Both metric and imperial measures are given for the recipes. Follow either set of measures, not a mixture of both, as they are not interchangeable.

      All spoon measures are level.

      1 tsp = 5ml spoon; 1 tbsp = 15ml spoon.

      Ovens and grills must be preheated to the specified temperature.

      Medium eggs should be used except where otherwise specified. Free-range eggs are recommended.

      Note that some recipes contain raw or lightly cooked eggs. The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella.

      Contents

      Start the Day

      Lunches and Light Bites

      Midweek Suppers

      Cooking for Friends

      Cakes and Bakes

      Something Sweet

      Calorie Gallery

      Index

      Start the Day

      Essential Know-how

      A gluten-free diet is one that excludes the protein gluten. It is the treatment for coeliac disease. This means that your health depends on avoiding gluten in all its various forms and avoiding cross-contamination in the kitchen.

      What is coelic disease

      Coeliac disease is an autoimmune condition, which means the body's immune system attacks its own tissues. In people with coeliac disease this immune reaction is triggered by a protein, gluten. Gluten damages the surface of the intestines and reduces the body's ability to absorb nutrients from food.

      What is gluten

      Gluten is a collective name for a type of protein found in three cereals: 

      Wheat

      Barley

      Rye

      Gluten causes inflamation in the small intestines of people with coeliac disease. Some people react to a similar protein found in oats.

      Where is gluten found?

      Gluten is found in foods containin the above cereals, including pasta, cakes, breakfast cereals and bread. It can also be found in soups, sauced, sausagesm ready meals, cakes, biscuits and puddings (see the gluten-free storecupboard)

      How can coeliac disease be treated?

      There is no cure for coeliac disease, but switching to a gluten-free diet prevents further damage to the lining of your intestines and allows your gut to heal. It helps control the symptoms, such as diarrhoe and stomack pain and also prevents long-term consequences of the disease.

      The gluten-free diet

      It is important to make sure your gluten-free diet is healthy and balanced. An increase in the range of available gluten-free foods in recent years has made it possible to eat both a healthy and varied gluten-free diet. Initially, following a gluten-free diet may be frustrating. But with time and patoence you'll find that there are many basic foods, such as meat, vegetables, and rice, are naturally gluten-free so you can still include them in your diet. you can also buy gluten-free products, including pasta, pizza bases and bread in supermarkets and health food shops. If you're just starting a gluten-free diet, you shoud consult a dietitian who can help you identify which foods are safe to eat and which are not. However, if you are unsure, iuse the following lists as a general guide.

      Being Gluten-free and Easy

      Many people think they simply need to cut wheat from their diets — or even just bread — in order to go gluten-free. But it’s unfortunately a lot more complicated than that. Gluten appears in many processed foods ranging from sausages to sauces, and it’s not always obvious from the ingredients.

      Gluten-free foods (safe to eat)

      You can eat the following foods which are naturally gluten-free

      Most  dairy products, such as cheese, butter and milk

      Eggs

      Fruit and vegetables

      Meat, poultry and fish (although not breaded or battered)

      Potatoes

      Rice

      You can eat the following foods which are naturally gluten-free

      Guten-free flours, including rice, corn, soya and potato

      Arrowroot

      Buckwheat

      Corn and cornmeal

      Millet

      Sorghum

      Soya

      Tapioca

      Reading the label

      It is really important to always check the labels of the foods you buy. Look for the crossed grain symbol on packaging, which means the food is gluten-free. Many foods, particularly those that are processed, contain gluten in additives, such as malt flavouring and modified food starch. If a cereal containing gluten is ised an an ingredient it must be listed on the ingredients list. Coeliac UK provides a directory of gluten-free food and drink, which is updated monthly.

      What does 'gluten-free' mean?

      The term 'gluten-free' implies no gluten, but in practice it is not possible to test for a

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