Wednesday 23 October 2013

Wheat Free Food Ideas

                    Wheat Free Food Ideas                                                
Wheat Allergy
Wheat Allergy

People with a wheat allergy have an abnormal immune system response to at least one of the proteins that exist in wheat. It is one of the most common childhood food allergies, but may affect adults as well. The person with a wheat allergy has developed a specific antibody to a wheat protein, and sometimes more than one.
Sighs and symptoms: A symptom is something the patient feels and reports, while a sign is something other people, such as the doctor detect. For example, pain may be a symptom while a rash may be a sign. The most common signs and symptoms of a wheat allergy include:
• Asthma
• Diarrhoea
• Mouth irritation and possible swelling
• Throat irritation and possible swelling
• Urticaria - hives, an itchy rash (possible swelling of the skin)
• Vomiting
• Watery and/or itchy eyes
• Bloated stomach
Signs and symptoms of anaphylaxis may include:
• Throat swells and becomes tight
• Chest tightness
• Chest pain
• breathing difficulties
• Swallowing difficulties
• Skin becomes pale or bluish
• Weak pulse
• a serious drop in blood pressure
Treatment for wheat allergy
If you have a wheat allergy, the best treatment is to avoid wheat proteins. This is not easy, as wheat appears in so many foods. Even seemingly non-wheat foods require careful label inspection.
• A wheat allergy is where you are allergic to wheat and cannot eat wheat or you can have allergic reactions such as rashes, lumps in your back, swollen feet, diarrhoea and many more so it is important tat if you have a wheat allergy that you don't eat anything that includes wheat.
• The best treatment for wheat allergy is to avoid exposure to wheat proteins. Because wheat proteins appear in so many prepared foods, you'll need to read product labels carefully
• The digestive fire is stimulated by neither fasting nor over eating.
I’ll share with you two delicious and wheat-free recipes, which I make sure you like these.

Cranberry and marzipan mince pies recipe

• 50 g golden marzipan
• 350 g gluten-free mincemeat (from most supermarkets - check label for details)
• 35 g cranberries, thawed if frozen
• Icing sugar, for dusting
• For the pastry
• 75 g dairy-free sunflower margarine
• 50 g golden caster sugar
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 150 g gluten-free plain white flour
• 50 g fine cornmeal
• 1 egg yolk
How to make cranberry mince pies
1. Make the pastry. Beat together the margarine, caster sugar and vanilla until pale and creamy, then beat in the cinnamon, flour, cornmeal, egg yolk and 1-2 teaspoons of cold water until it comes together as a smooth dough. Wrap the dough in cling film and chill for 30 minutes.
2. Place the dough between 2 large sheets of cling film. Roll out to 5mm thick and remove the cling film. Use an 8cm plain or fluted biscuit cutter to stamp out 12 circles, then use the circles to line a 12-hole bun tin. Re-crumble any of the pastry trimmings and set aside.
3. Divide the marzipan into 36 equal-sized pieces and roll into small balls. Spoon a couple of teaspoons of mincemeat into each pastry case and scatter with the cranberries, marzipan balls and remaining pastry crumbs. Chill for 20 minutes.
4. Meanwhile, preheat the oven to 180°C/fan 160°C/gas 4. Bake the pies for 25-30 minutes until golden. Cool slightly, then carefully remove from the tin. Lightly dust with icing sugar to serve.
Tip: Gluten-free pastry can be tricky to use and very crumbly, so don't worry if you have to press the pastry into the tin. Chilling the pastry for 30 minutes in the fridge will make it easier to use.

Garlicky baked mushrooms recipe

Serves 1
Ready in under 30 Min's
• Mild cooking oil spray
• 2-3 large potable or field mushrooms, wiped and stalks trimmed
• Large handful of fresh curly parsley, stalks discarded and leaves finely chopped
• 1 clove garlic, crushed or finely chopped
• Finely grated zest of ½ lemon
• Small handful (roughly 25g) blanched hazelnuts or almonds, finely chopped
• Lightly dressed salad, to serve
1. Preheat the oven to 190°C/fan 170°C/gas mark 5. Mist a small baking tray with oil and place the mushrooms on top, stalk-side up.
2. In a bowl mix the parsley, garlic, lemon and hazelnuts or almonds. Season with a pinch of salt and plenty of freshly ground black pepper. Spoon onto the upturned mushrooms and press down lightly. Mist with a little more oil.
3. Bake in the centre of the oven for 12-15 minutes or until the mushrooms are tender and the topping is lightly browned.
4. Serve with a fresh, colourful salad tossed with 1 tbsp extra virgin olive oil mixed with 1 tsp good-quality balsamic vinegar.

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