South African cookbook for allergies and food intolerance. Hilda Lategan

if you are allergic or intolerant to wheat•Digestive bran•Breakfast cereals containing wheat•Cake flour, bread flour•Bread, bread rolls•Cakes, biscuits•Rusks, biscuits•Instant cake and pudding mixes•Pasta•Couscous•Soup powder•Instant pudding powder•Commercial soups and sauces•Artificial cream•Processed cold meats such as polonies, Vienna-type sausages, tinned meat•Sausages, meat patties•Pies•Sauces•Packets of soup powder which are used in food preparation•Pâté•Processed cheeseGlutenAs for wheatBarley, rye, oatsProducts containing these ingredients should be avoided if you are allergic or intolerant to gluten•As for wheat•Rye, rye-flour products•Barley, barley flour•Oats, oat bran•As for wheatMaize/cornMaize, corn, corn oil, corn syrup, cornflour, cornstarch, vegetable oil, vegetable fat, maltodextrin, xanthan gumProducts containing these ingredients should be avoided if you are allergic or intolerant to maize/corn•Maize-flour products, for example, mealie meal, mealie rice and samp•Sweetcorn, whole-kernel corn, popcorn, cornflour, custard powder, corn flake cereals, corn flake crumbs•Thickened sauces•Custard•Instant puddings•Artificial sweeteners in powder form•Icing sugar•Castor sugarEggsEgg, egg white, egg yolk, albumin, egg lecithin, vitelline, ovo-vitelline, livetin, globulin, ovomucoid, ovomucin, egg lysozymeProducts containing these ingredients should be avoided if you are allergic or intolerant to egg, egg yolk and egg white•Egg dishes•Cakes, tarts, biscuits, rusks, muffins, scones•Puddings containing egg•Sauces with egg•Sweets with egg white, for example, marshmallows, nougat, meringue•Real mayonnaise•Batter mixes•Cakes, biscuits, breads•Salads with salad dressing•Lemon curd•Mousses•Ice cream, sorbet•Pâté•Salad dressingsMilkMilk of animal origin, milk powder, cream, butter, margarine, buttermilk, yoghurt, cheese, milk solids, whey, curds, lactoglobulin, casein, caseinate, lactate, lactic acid, whey syrup, lactoseProducts containing these ingredients should be avoided if you are allergic or intolerant to milk and milk products•Milk•Buttermilk, sour milk, yoghurt•Evaporated milk, condensed milk•Maas, cream cheese•Hard cheeses•Milk puddings, custard•Ice cream, sorbet•White sauce•Soufflés, mousses•Butter with milk solids•Batter mixes•Cakes, biscuits, tarts, breads•Processed meat•Soup powder•Instant breakfast cereal•Instant mashed potatoes•Coffee and tea creamersLactose(milk sugar)Milk of animal origin, milk powder, cream, buttermilk, yoghurt, milk solids, whey, curds, lactoglobulin, lactate, lactic acid, whey syrup, lactoseProducts containing these ingredients should be avoided if you are allergic or intolerant to lactose (milk sugar)•Milk unless lactose-free•Buttermilk, sour milk, yoghurt•Evaporated milk, condensed milk•Maas, cream cheese•Milk puddings, custard•Ice cream, sorbet•White sauce•Soufflés, mousses•Butter with milk solids•Batter mixes•Cakes, biscuits, tarts, breads•Processed meats•Soup powder•Instant breakfast cereals•Instant mashed potatoesSoyaSoya flavouring, soya flour, soya beans, soya milk, soya sauce, soya lecithin, soya sprouts, soya bean curd, tofu, soya-based margarines, dehydrated or hydrolysed vegetable proteinProducts containing these ingredients should be avoided if you are allergic or intolerant to soya•Soya milk•Soya-milk products, for example, ice cream, sorbet, soya yoghurt, tofu•Processed meat, sausages, Vienna-type sausages•Soya mince, soya chunks, soya beans•Soya sauce•Dark chocolate•Batter mixes•Cakes, biscuits, breads•Chinese food•Teriyaki sauce•Bacon, ham•Pâté•Processed meats, sausages, Vienna-type sausages•Vegetarian food•Milkshakes

      How to understand and use the recipes in this book

      1.Every chapter has its own recipe list which indicates which of the eight “free of” ingredients is omitted from each recipe.

      Example 1: Protein dishes for light and main meals

Name of recipe	Free of:W = Wheat; G = Gluten; Ma = Maize; E = Egg;Mi = Milk; L = Lactose; So = Soya;C+P= Colourants and preservatives
	W	G	Ma	E	Mi	L	So	C+P
Pan-grilled fish	•	•	•	•	•	•	•	•
Oven-baked white fish	•	•		•			•	•
Tuna bake	•	•			(•)	(•)	(•)	•

      •If you take a look at Oven-baked white fish, you will see that this dish is free of wheat, gluten, egg, soya, colourants and preservatives.

      •If you take a look at Tuna bake it has brackets (•) at milk, lactose and soya. When the milk in the recipe is replaced by soya milk, then the dish will be milk and lactose free, but not soya free.

      2.The “free of” information is provided at each recipe.

      Example 2: Tuna bake

Free of:	W	G	Ma	E	Mi	L	So	C+P
	•	•			(•)	(•)	(•)	•

      3.Substitutes will follow at the bottom of each recipe, for example:

SUGGESTIONS AND VARIATIONS•Replace the milk with soya milk, then the dish will be milk and lactose free but not soya free. Use lactose-free milk, such as Parmalat EasyGest, then the dish is lactose free but not milk free.•Crosse & Blackwell Trim Low Oil Dressing is milk and egg free. It contains maize starch as a stabiliser so it is not maize free. It contains the preservative potassium sorbate, which is considered quite “safe”.

      Hints to make your meal plan more practical

      •To make it easier to buy ingredients and prepare food, plan a menu for every day of the week. Plan the menu so that most of the dishes are suitable for everyone in the family. Only substitute those dishes that are not suitable for the person with the food allergy or intolerance.

      •Substitute each unsuitable dish on the menu with an alternative. A person who has to restrict their diet due to a food allergy or intolerance will achieve better long-term compliance if he or she does not feel deprived.

      •Make provision for the days when there is little time for food preparation by preparing food in advance when you do have time. Pack, seal and chill or freeze these dishes until they are needed. Each recipe includes “Will it keep?” information which will give you an indication of whether the dish is suitable for freezing or for how long it can be kept chilled.

      •Make provision for packed meals away from home by preparing and chilling or freezing breads, muffins, soups and light meals in serving portions.

      •Mark the dishes to be chilled or frozen and store them in a specific spot in the fridge or freezer. Mark each dish with a label and the following information:

      –Name of dish

      –Date of preparation

      –Portion size or number of portions

      •Although it is preferable to use fresh and unprocessed ingredients, some recipes include tinned food such as tinned tomatoes, lentils and mushrooms to assist and speed up food preparation.

      •Store special flour in an airtight container in a cool place or in the fridge.

      •View the dietary prescription and meal plan, with all its restrictions, in a positive manner as part of a balanced treatment and lifestyle.

      Special occasions

      VISITING AND EATING OUT

      •Follow the guidelines under the heading “Hints to make your meal plan more practical”.

      •When eating out or when you are invited for a meal, it is a good idea to visit or call the restaurant before the time, or to call the host to determine if you should take a substitute along for certain dishes which will be served.

      CHILDREN’S PARTIES

      If you follow these guidelines, children’s parties can still be fun:

      •Choose