Over 500 freefrom recipes – gluten, wheat, dairy, lactose, egg, nut and soya free..
From freefrom chefs, cookery writers, manufacturers and from our own files. All tested, coded for allergy.

New this week!

Seriously cold May calls for seriously warming recipes!

• Carrot and yellow split pea soup

• Moroccan-ish lamb stew

• Coconut sugar marshmallows

From the archives:
• Baked Trout and Oregano with Green Bean Pasta

Please click on the links below for the recipes:
For a printable version of each recipe, use Safari 5 (available as a free download) and click on the Reader icon in the address box.

• Soups, starters and light lunch dishes

• Fish dishes

• Pasta and pizzas

• Meat based dishes

• Vegetables and vegetarian dishes

• Puddings and desserts

• Baking

• Freefrom blogspots and recipe sites

• Recipes from freefrom cooks and cookery writers

• Recipes from freefrom food manufacturers

• Freefrom cookery schools and courses

Most of the recipes have been devised by FoodsMatter's Michelle Berriedale Johnson who has been inventing recipes and writing recipe books for nearly 30 years. All the recipes are tested on a wide range of friends and family, several of whom are on dairy free, gluten free, wheat free, egg free or nut free diets.

Because so many allergy sufferers have very specific food intolerances and allergies, Michelle tries to make the recipes as flexible – and as inspiring – as possible so that, although they can be followed to the letter, they can also be altered to accommodate specific food intolerances or allergies. Hopefully, encouraged by her liberal substitution of ingredients, allergy cooks will become more daring with their own experiments.

Michelle's latest book, Cooking Gluten,Wheat and Dairy Free has just been published (Grub Street) and is available in good book shops or from Amazon – as are her other allergy and historical cook books. However, FoodsMatter's two allergy catering manuals are available direct from us at The Allergy Catering Manual site.

An explanation of the nutritional analyses used in the recipes – by nutritionist Fiona Hunter

Fats:
Figures given for saturated, mono- & polyunsaturated fats do not always add up to the total fat figure, which includes small quantities of phospholipids & sterols.

Sugars:
The ‘sugar’ figure quoted is for the total amount of sugar (added/extrinsic sugar and naturally occurring/intrinsic sugar). If the recipe does not contain ‘added’ sugar in the form of sugar, honey etc then its sugars will be naturally occurring and acceptable in moderate quantities for diabetics or those on low-sugar diets. NB NAS = no added sugar

Sodium/salt:
The analysis only includes salt given in the ingredients list – not ‘seasoning added to taste’.

NB The salt figure given is an approximate guideline only. The ideal daily salt intake is 6g. 1g salt contains approx 0.4g sodium.

Good Sources Of
If the dish provides 20% or more of the recommended daily amount for this nutrient. However, the level and availability of nutrients varies depending on the season, storage time, cooking methods, etc.

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