AND COOKIES FOR CHILDREN ON RESTRICTED DIETS by
order a copy <click here>
Review written by
had never heard of allergies until I was in my mid-twenties
so, as far as I am concerned, I had never suffered from
any but once I knew about them they seemed to be everywhere.
I had heard of Coeliac disease but I had never associated
that as just being one of many allergies, nor understod
what it was. And I had certainly never heard of any
one being allergic to flour or wheat!
certainly allergies seem to be on the increase with
more and more people suffering from them. In fact, many
allergies can make life unbearable and I suppose the
worst type are food allergies because we all have to
who has brought up children knows how fussy they can
be when it comes to eating but imagine what it must
be like to have a child who is not fussy through choice
but cannot eat any of the normal foods because of allergic
reaction. That is what Susan Swann, who has written
"Cakes and Cookies for Children on Restricted Diets",
had to cope with for her youngest child Gemma.
soon became apparent that Gemma had Multiple Food Allergies
and Food Intolerances. By the age of three and a half
Gemma was unable to tolerate any food at all and was
Naso-Gastrically fed with a chemical substitute for
tells, in the introduction to her book, how gradually
Gemma was brought back on to solids. However the part
of Gemma's diet she found it very difficult to find
substitutes for was cakes, biscuits and bread. Through
experimentation a series of recipes were created with
the focus being on Gemma's allergies and food intolerances,
but at the same time creating recipes which her four
older children would enjoy eating so that Gemma did
not continually have different foods from the others.
you are a parent with a child suffering from food allergies
or food intolerance then this book is worth its weight
in gold to you. Following a brief introduction Susan
guides you through the various foods that cause allergic
reactions or food intolerance. For example, did you
know that "Wheat flower is added to White Pepper
. . ."? Or that "Corn is sometimes used as
a glue on envelopes and stamps"?
main section of the book is of course the recipes. There
are one hundred and one of them for cakes, biscuits,
flapjacks and cookies. Although written with children
in mind adults can enjoy all the recipes as well.
recipe is clearly laid out with a list of ingredients,
cooking temperatures in centigrade and Fahrenheit as
well as the relevant Gas mark, clear instructions and,
most importantly, which diet the recipe is intended
for. To further help you, at the back of the book, there
are conversion charts, a glossary of alternative ingredients
that are used and a chart of all the recipes showing
which food allergies or intolerances they are suitable
are you waiting for? Order your copy from Susan and
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
(2oz) dairy free margarine
75g (1oz) caster sugar
25g (1oz) soya flour or tapioca flour
50g (2oz) potato flour
50g (2oz) rice flour
½ tsp bicarbonate of soda
1 tbsp golden syrup
5 tbsps soya milk
the oven to 190°C / 375°F / Gas 5.
an 18 cm (7") sponge cake tin.
the bicarbonate of soda, soya milk and golden syrup
together in a litre jug. Leave it to one side for
the margarine and sugar together in a large mixing
bowl until creamy and paler in colour.
the liquid mixture in the jug into the creamed margarine
and sugar. Beat well together. It will curdle.
the flours beat well.
the mixture in the cake tin and even out or divide
it into 12 paper cases in a bun tin.
in the centre of the oven for about 25 minutes, 10
- 15 for small cakes.
test if the cake is cooked gently touch the top of
the cake with your finger if it is cooked it will
spring back when you remove your finger.
to cool for 10 minutes and then place the cake onto
a cooling rack to cool completely.
the cake in half and sandwich it together using jam
or butter icing (using a dairy free margarine).
the top by dusting it with icing sugar.
1 x 7 inch cake
31 May 2007
Hub-UK : email@example.com