Pippa Kendrick - The Intolerant Gourmet - Free-from Recipes for Everyone

Oat cream: a thicker, creamier version of oat milk, with added sugar and oil to emulsify it. It can be used in baking, to make ice cream and custards or simply to pour over puddings.

Oat milk: a creamy, savoury and ever-so-slightly grainy milk, this works very well in baking.

Quinoa milk: a thick milk with the distinctive flavour of quinoa.

Rice milk: a thin milk with a naturally sweet flavour. I use it on a daily basis, on cereal and as an accompaniment to tea and coffee. Rice milk heats well but will not froth or thicken when whisked.

Dairy-free fats and oils

There are a number of dairy-free margarines on the market, all varying in cookability and flavour. I recommend checking the ingredients carefully, buying only the trans-fat-free varieties Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом. . Vegetable oils, being naturally dairy-free, are ideal for intolerance-friendly cooking.

Coconut oil: often called coconut butter, this is a hard oil (it sets at room temperature) that melts easily and has a distinctive, creamy taste. It is popular in intolerance-friendly baking as it reacts in much the same way as ‘real’ butter would do. Recently, it has received a lot of good press for its health benefits.

Flaxseed oil: an intense and rich oil. It is best used in small amounts – as part of a dressing, for instance, or drizzled lightly for an added nutritious boost – and should never be heated.

Groundnut oil: a light and flavourless oil. I would recommend this for frying and roasting.

Olive oil: an essential for any storecupboard. Olive oil is ideal for all savoury cooking and dressings and can be used in baking. I like to use extra-virgin olive oil for dressings and drizzling over dishes just before serving.

Rapeseed oil: a perfect oil for use in sweet baking as it has a fruity and slightly nutty flavour. It is very healthy too, being low in saturated fat and rich in omega 3, 6 and 9 oils.

Sesame oil: a strong and pungent oil. Most suited to Asian cookery and best used sparingly.

Sunflower oil: a good all-rounder, this has a neutral taste that makes it suitable for baking, roasting and frying.

Egg Substitutes

Replacing eggs in intolerance-friendly cooking can be a daunting prospect. Fortunately, there are a number of good ‘ egg replacers Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом. ’ on the market. Consisting of natural starches and gums, they help to bind ingredients in baking, but without necessarily helping them to rise. For that reason I tend not to use an egg replacer in any recipe calling for more than two eggs, or I use it in combination with a little bicarbonate of soda. If you don’t want to use commercial egg substitutes, there are a couple of other options available to you.

Apple purée: can be used as an egg substitute when making cakes, although it should be noted that it adds a distinctly fruity flavour to the mixture. You can buy apple purée from most health-food shops or from the baby-foods aisle in your supermarket. You can also easily make your own. Peel and core two small Bramley apples, chop into 1cm/½in cubes and combine with 2 tablespoons of apple juice or water. Cook over a low heat for around 6 minutes or until soft and then purée until smooth in a food processor or using a hand-held blender. Once made, the apple sauce will keep for up to 1 week in the fridge. To replace one egg in a recipe, use 2 rounded tablespoons of apple purée and ½ teaspoon of baking powder, adding the baking powder to the flour and the apple purée to the fat.

Ground flaxseeds: also known as ground linseeds, flaxseeds work well as a binder in intolerance-friendly baking, although they can create a gummy centre to whatever you are making. These are best for use in cakes, brownies, pancakes and biscuits. To replace one egg, my general rule of thumb is to use 2 tablespoons of ground flaxseeds and ⅛ teaspoon of baking powder blended with 3 tablespoons of water.

Gluten-free flours

Naturally gluten-free flours are far more prevalent than you may realise; it is the mixing of them that affects how successful they are in baking. You can buy some excellent pre-mixed varieties Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом. , ideal for baking, but it’s worth experimenting with your own mixtures too.

Buckwheat flour: a strong and ‘earthy’ flour, traditionally used for making blinis and soba noodles.

Gram flour: also known as chickpea flour. This golden flour has a distinctive nutty flavour and is widely used in Indian cookery, mostly for poppadoms and bhajis. It is great for coating patties and potato cakes before frying them.

Ground rice: more coarsely ground than rice flour, this is ideal for using in puddings and cakes as it gives a wonderfully light and airy texture to any mixture.

Masa harina: also known as corn or maize flour (not to be confused with cornstarch – see ‘ Baking Aids’). This delicious golden flour has been used for centuries to make naturally gluten-free tortillas and tamales. I recommend searching out a good-quality brand and experimenting with it; you’ll find it well worth the effort.

Potato flour: a pure, white flour (not to be confused with potato starch), ideal for use in thickening sauces or as part of a blend with rice and quinoa flour for baking.

Quinoa flour: this flour has a strong and particular taste, making it unsuitable for some dishes. When combined with potato and rice flour, however, it makes a very good bread flour.

Rice flour: available in both its brown and white forms. Used as base for sauces or in shortbread, it has a slightly grainy texture that renders it unsuitable for use on its own in baking except when blended with potato and quinoa flour.

Rye flour: while containing no wheat, this flour is not entirely gluten-free and so is unsuitable for anyone trying to avoid gluten in all its forms. If you can tolerate rye then this heavy, dense flour makes a great sourdough loaf. It has a strong and distinctive flavour, making it unsuitable for sweet dishes, however.