Gluten and Wheat Allergy (Diets to Help)
Format: PDF / Kindle (mobi) / ePub
The incidence of coeliac disease is on the increase, especially amongst younger people. Allergies related to wheat and gluten plague many with digestive problems, allergy and mood swings.
This guide provides practical advice on gluten allergy, wheat sensitivity and coeliac diseases.
• what gluten is
• the symptoms of allergy
• a list of 'safe' foods and those to avoid
• useful alternatives to wheat, rye, barley and oats
Also included are basic recipes, emergency menus and facts about coeliac disease.
Rita Greer is an experienced diet therapist and cookery writer. She has many years' experience of coping with a gluten-free diet.
Thorsons 'Diets to Help' series provides simple nutritional guidelines to help control or overcome allergies and illness. Each title is written by an experienced nutritionist or naturopath.
fresh carrot scrubbed and sliced Flour blend: 1 oz (25g) soya flour 5 oz (115g) ground rice 1 teaspoonful mixed spice (gluten- and wheat-free) 2 oz (50g) ground almonds Fruit: 8 oz (225g) dried fruit Grated rind of 1 lemon and 1 orange Decoration: 1 oz (25g) split almonds Preheat the oven to 350°F/180°C (Gas Mark 4). In a small saucepan, warm the fruit juice very gently. When it becomes lukewarm, pour into the liquidizer goblet and sprinkle in the dried yeast and leave to soften for a
tablespoonful. Sprinkle into a cereal bowl. Slice a banana into it, half an apple (eating variety), a few raisins, almonds or hazelnuts, sunflower and sesame seeds. According to season, other kinds of fresh fruit can be added such as a few raspberries or strawberries. Dried fruits such as apricots can be used if chopped small. Some people prefer a non-sweet kind of breakfast but those who need something sweeter will like to top the muesli with either a little runny honey or a spinkle of brown
be taken to be antisocial behaviour. Very often the diet must be followed for life and cannot be considered in the same way as, say, a weight-reducing diet where breaking the rules merely postpones the effect of the diet. Eating wheat, rye, barley or oats when they should be avoided can lead to adverse reactions and a return to illness. WHO THIS BOOK IS FOR Some patients are only adversely affected by a part of the wheat, rye, barley and oats, i.e. the gluten that these grains contain. Others
strange ingredients have to be tracked down. Without the broad knowledge that experience brings, mistakes are likely, especially in the first few weeks of going on to a new type of diet. The following suggestions for an eating pattern may help someone thrown in at the deep end who will not have had time to buy special items needed. They are also a useful guide to eating out where specialized food is unobtainable. Eat only the food suggested and these menus are quite safe to use. BASIC MENU FOR
(Trufree No. 6 as above or maize flour Preheat the oven to 450°F/230°C (Gas Mark 8). Put the flour and salt into a basin with the margarine and rub in until the mixture resembles breadcrumbs. Add about 1 tablespoonful of cold water and mix with a fork to a stiff paste, adding more water if required. Knead quickly, using more of the flour, into one lump of soft dough. Roll out, using more of the flour, and cut into squares. Place on baking sheets with a spatula. Prick with a fork and bake for