& COOKING ARTICLE
and Cookies for Children on Restricted Diets
by Susan Swann
dairy free, gluten free, wheat free, corn free, egg
free, sugar free, reduced sugar, yeast free or soya
3rd 1989 saw the birth of my youngest daughter Gemma.
She is the youngest of four. Paula, Sarah-Jane and Peter
have mild Asthma but are otherwise healthy. Gemma's'
birth had all the joy and excitement of any birth, she
was gorgeous. Little did we know the fate that lay before
soon became apparent that Gemma had Multiple Food Allergies
and Food Intolerance. 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
twelve months. At this point in time we started the
long slow process of re-introducing solid food. I was
unable to use any processed foods at all due to all
the additives. After two months Gemma was able to tolerate
Rice Crispies, Potatoes, Stewed Apples and Pears. Thus
the recipe for Gemma's Cake was developed using these
using fresh meat and vegetables a main meal diet could
be varied enough to encourage Gemma to keep trying new
foods. As the foods she was able to tolerate grew, the
wider the choice of foods. The one area that I found
very difficult to substitute was cakes, biscuits and
bread. After searching the library and the book shops
to no avail I started to experiment with different flours
and ingredients to make cakes and biscuits because these
were the foods that Gemma missed the most due to her
dietary restrictions. The main aim was to make cakes
that were safe for Gemma but also palatable for my three
other children so that Gemma did not have to have different
foods all the time.
and family suggested that I compile a recipe book to
help other children and their parents. Although written
with children in mind I am sure adults would enjoy the
Allergies and Intolerance are only part of Gemma's medical
problems but has been a large hurdle to overcome especially
as her Allergies / Intolerance's have changed over the
years making dietary modifications a regular occurrence.
the dietary modifications I have under taken with Gemma
have been under the strict supervision of an excellent
dietician at my local hospital. If you think that your
child has Food Allergies/Intolerance's then it is important
to seek medical advice before restricting his / her
will find a mix of recipes. They are coded for easy
reference and cross referenced to enable you to find
recipes that are useful for you or your child's dietary
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
further recipes order a copy of the book from www.allergybaking.co.uk
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT
28 September 2006