How To Please Your Discerning Food Allergic Guests

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How To Please Your Discerning Food Allergic
Guests

• Simple food substitutes and safe options to
  increase menu variety without scaring away
  general diners

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Foods to avoid! Gluten-containing foods

• Wheat and rye breads, sour-dough breads, wheat
  cereals, all wheat pastas
• Biscuits and crackers made from wheat, rye and
  oat flour Regular cakes, pastries, pizza dough
  and pancakes
• Wheat flour, breadcrumbs, batters
• Foods to watch out for other possible sources of
  gluten
• Corn flour if made from wheat
• Stock powder, stock cubes, booster most brands
  contain flour,Soy sauce most brands contain
  wheat flour as an ingredient. Fish sauce is
  gluten-free, but many Asian sauces contain
  thickeners
• Seasoning mixtures (eg steak seasoning, chicken
  salt, curry powder, seasoning mixtures for potato
  wedges and BBQ chicken) can contain flour or
  bread crumbs.
• Commercial bottled sauces, relishes, chutney,
  curry pastes, marinades can contain thickeners,
  malt vinegar or soy sauce.
• Mayonnaise, Manufactured or processed meats can
  contain gluten in the form of cereal fillers
• Dips can contain ingredients such as
  breadcrumbs or mayonnaise
• Flavoured varieties of potato crisps, corn chips
  and rice crackers can contain soy sauce,
  hydrolysed vegetable protein or maltodextrin
• Soft icing sugar icing sugar mixture contain
  corn flour,Toppings can contain thickeners
• Custard powder and ready-made custards can
  contain wheat flour or wheaten corn flour Baking
  powder can contain wheaten corn flour
• "Flourless" cakes must be checked ensure bread
  or biscuit crumbs, gluten-containing baking
  powder or soft icing sugar were not used, and
  that the tin was not flour-dusted
• Beer

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Make your own flours

• The following mixtures may be used to make
  adequate flour substitutes
• Self-raising flour two tablespoons potato
  flour, sufficient white rice flour to make it up
  to one cup, half a teaspoon of bicarbonate soda,
  half a teaspoon of cream of tartar, one teaspoon
  of xanthan gum (or guar gum).
• Plain flour combinations include two cups rice
  flour, two thirds cup potato flour and one third
  cup tapioca flour equal portions of soya flour
  and cornstarch (from maize) equal portions of
  soya flour and potato flour equal portions of
  soya flour and rice flour.
• Sweet pastry 60g cornstarch (from maize), three
  quarters cup milk powder, one and a half cups
  coconut, 120g melted butter.
• Baking powder one quarter cup bicarbonate soda
  and half cup cream of tartar

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Gluten free grain and cereal products

• Amaranth
• Arrowroot
• Buckwheat
• Cornflour (from maize)
• Cornmeal
• Corn tortillas
• Lentil flour , chickpea flour
• Malt-free rice and corn breakfast cereals
• Millet meal
• Most pappadums
• Polenta
• Teff
• Hemp flour

• Potato flour
• Psyllium
• Quinoa
• Rice (any kind)
• Rice bran, brown rice
• Most rice crackers
• Rice flour
• Rice vermicelli
• Sago
• Soya flour
• Soy-based lecithin
• Taco shells
• Tapioca.

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Egg Replacers (Binders)

• Packet Egg Replacer - follow directions on box.
• 2 tbsp corn starch 1 egg
• 2 tbsp arrowroot flour 1 egg
• 2 tbsp potato starch 1 egg
• 1 heaping tbsp soy powder 2 tbsp water 1 egg
• 1 tbsp soy milk powder 1 tbsp cornstarch 2
  tbsp water 1 egg.
• 1 banana 1 egg in cakes, pancakes.
• ¼ cup of tofu for 1 egg (blend tofu smooth with
  the liquid ingredients, before they are added to
  the dry ingredients)

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Dairy Substitutes

• soy milk and other related soy cheese and non
  dairy products
• Almond, multigrain, oat, rice, almond and coconut
  milks
• Soya butter, margarines, pure lard, olive oils
  and other oils
• Nut creams, fruit purees, tahini

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Natural Sugar Substitutes

• Honey not for vegans
• Fresh and dried fruit purees, pastes and juices
• Rice, barley, maple, molasses, corn and grain
  syrups
• Stevia natural sweetener
• Agave cactus sugar syrup
• Fructose

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Night shade vegetables

• Allergies to night shade vegetables should avoid
  eating any green varieties of the following
• Potatoes,
• Green Tomatoes
• Eggplant and Peppers

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Some additions to have on hand

• Asafoetida - it is a relative of the fennel plant
  and is native to india and italy and aids
  digestion.
• Agar agar -An odorless, tasteless, 100 percent
  vegetable gelatin made of a variety of wild sea
  vegetable with strong bonding properties.
  Naturally freeze dried, made without chemicals. A
  healthy alternative to commercial animal or
  chemical gelatins. Use to thicken vegetable or
  fruit aspics, custards and pie fillings.
• Nutritional yeast - Yellow in color and with a
  nutty cheesy flavor, nutritional yeast is an
  inactive yeast that is a favorite amongst many
  vegans because of its unique flavor and
  similarity to cheese when added to foods.
  Sprinkle some on hot popcorn or garlic bread, or
  add a generous spoonful to a stir fry or pasta
  sauce. Nutritional yeast is also the only
  reliable food source of vitamin B12.
• Japanese dried sea vegetables wakame, dulse,
  arame, kombu, dulse are mostly vegan, wheat,
  gluten and dairy free, add great flavour and
  nutritional value to a dish.
• Tahini is a paste made from crushed sesame seeds
  it can be used by itself as a binding agent, as
  well as being an alternative' for dairy butter /
  margarine, also as a thickener in soups and
  vegetable purees