Category: Coeliac Disease

Tapas

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This recipe is inspired by tapas dishes, usually filled with lots of garlic and onion – not great for people who are avoiding these ingredients. I hope you enjoy the recipe and the views of Barcelona!

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1) Spanish omelette.

This is a layered egg and potato omelette – minus the onions, but no worse because of it. It is probably best eaten warm, although if you don’t have a problem with resistant starches you could have it cold with a green leaf salad perhaps.

Ingredients

4 large eggs

4 potatoes

1 teaspoon of paprika

Oil/margarine to grease the dish, to prevent the omelette sticking to it.

Salt + Pepper

Method

Slice the potatoes thinly leaving the skins on for a little extra fibre!

Beat the eggs and add salt + Pepper

Rub margarine around your cooking dish and sprinkle around the paprika.

Par boil the potatoes and cool (don’t allow them to go too cold if you have a problem with resistant starch)

Add layers of potato and egg.

Weight the dish as it cooks so the egg penetrates all the layers.

Cook in a moderate oven till the potatoes and egg are cooked through.

2) Roasted paprika peppers

Ingredients

3 peppers – I like to use yellow and orange peppers as they look so nice but you can use any colour of pepper you feel like.

1 tablespoon of garlic infused olive oil

1 Teaspoon of smoked paprika (I used hot, but you can choose the heat of your paprika depending on your symptoms)

Salt + Pepper to taste

Method

Slice the top off the pepper and remove the stalk, slice the pepper. For the main body of the pepper again slice it but remove any white pithy material from the inside.

Add the oil paprika and seasoning and roast till soft – really couldn’t be simpler!

Low FODMAP, gluten free (check paprika contains no contamination) milk, lactose and fructose free.

Jules_GastroRD1 Comment

Gluten free bourbon cream biscuits

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Ingredients

2 egg yolks

160 g of gluten-free plain flour

120 g margarine

180 g of golden castor sugar

2 heaped dessert spoons of gluten-free cocoa powder

90 g of plain chocolate – gluten-free

30 g of low-fat mascarpone

Method

Cream together the margarine and sugar.

Add egg slowly and beat (if mix starts to curdle add some flour.)

Sieve dry ingredients and add slowly to the biscuit batter, this should be slightly dry to allow shaping.

For filling – melt chocolate and add mascarpone to it to make a stiff mix – stick biscuits together with cream filling.

Use gluten-free flour containing rice flour as this gives the biscuits a nice crunchy texture. Eat one as a treat – you can freeze them if you wish! 🙂

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Toasted quinoa and buckwheat salad – gluten free, dairy free, vegan

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It is a little more of a challenge to follow a free from diet if you are vegan and rely on pulses in your diet – I am going to attempt to produce more recipes to facilitate a good variety of foods for you to choose, during the exclusion phase, here is one recipe – but check out the links below for others.

Ingredients

25 g Mixed sunflower and pumpkin seeds

25 g Walnuts

25 g Pine nuts

1/2 Teaspoon of smoked paprika

1/2 Teaspoon of cinnamon

1/4 Teaspoon of ginger

1  dessert spoon of garlic infused oil

1/2 Lemon

2 Carrots

1 Red pepper

150 g Red quinoa

80 g Buckwheat

Spray oil

Method

Add the spices to the garlic infused oil and mix into the chopped nuts and mixed seeds.

Toast for 5-10 minutes in an oven – watch this closely as it can easily burn.

Remove from the oven and cool.

Add the buckwheat and quinoa to a pan and add some water to cover and simmer till soft.

Cool.

Chop the pepper and carrot into medium pieces and spay with oil and roast in the oven.

Mix ingredients together and add lemon juice.

Check the labels of the spices to ensure they are free of contamination with gluten if you have coeliac disease

Serves 4-6

 https://clinicalalimentary.wordpress.com/2012/12/16/dippy-over-hummus-oh-sigh-to-find-a-low-fodmap-alternative

https://clinicalalimentary.wordpress.com/2012/10/13/snack-time-spicy-paprika-crackers-low-fodmap-wheat-free-dairy-free-gluten-free/

https://clinicalalimentary.wordpress.com/2012/10/04/midweek-low-fodmap-special-veggie-chilli-a-warming-meal-for-chilly-nights/

 updated 22.11.14

Jules_GastroRD2 Comments

To wish you a Merry Christmas – Gluten Free, low Lactose, chestnut and chocolate Yule log!

yulelogBuche de Noel – or chocolate log, this is the last treat recipe of the holidays – yule log, chocolate & chestnut flavour. It uses chestnut spread a really tasty alternative to cream. The sponge is a fat-free one – however just because it is low-fat does not make it a healthy option, it contains plenty of sugar – just a treat for once a year! Obviously 😉

Ingredients

1 tin of chestnut spread

4 eggs

4 tablespoons of castor sugar

50 g of gluten-free cocoa powder

50 g of self-raising gluten-free flour

150 g of gluten-free dark chocolate for serving (at least 70%)

Method

Line two 30 x 19 cm sandwich trays with baking parchment.

Beat the eggs and sugar till the mix is aerated, sieve the dry ingredients and add to the mix, fold with a metal spoon till incorporated.

Add the mix to the tins and cook in the middle of an oven gas mark 6, 200 degree C for 10 minutes – watch them closely, as they are thin and at risk of burning.

Before you remove the sponge from the oven open your tin of chestnut spread and be prepared to use it.

Remove one sponge from the oven and working quickly remove the baking parchment and spread it with the chestnut spread. Roll into a log – it will crack a little but don’t worry, this will add to the overall log appearance. Keep the other sponge warm, then repeat with the process and cut the sponge at an angle to simulate a branch.

Melt 1/3 of the chocolate in a basin over boiling water – remove and add the rest of the chocolate and cool the mix to temper it. (I am not sure this was wholly successful as it still looked a little dull on setting of the log.) Pour this slowly over the log to ensure it is covered, add some to each end of the log using a palette knife. Allow to set then serve!

Serves 6-8

I wish all my readers a happy holidays and a calm gut New Year!

Jules_GastroRD3 Comments

Got Leftovers? A Christmas rice salad Low FODMAP and Gluten Free

DSCF1100modI have a hobby – I collect vintage Christmas decorations. The one in the picture, the watering can, was part of my granddad’s Christmas decorations and I remember it when we used to visit his house. It does look a little the worse for wear now, and granddad passed away a number of years ago, but I have happy memories when I use it so I would not throw it away. I have a number of other family decorations that come out every year and I have also bought some more – second-hand, this year. A number of the shops are selling vintage look baubles – but in my view you can’t beat the real thing! Using second-hand or ‘left overs’ is a really good idea – too much in life is disposable these days and this is a really environmentally friendly and economical way of living.

I have made this recipe using chicken as we had some chicken to use up, but it can also be used with turkey leftovers, I am sure you will have some to spare!

Ingredients

150 g Brown basmati rice

30 g Wild rice

20 g Camargue red rice

1 Tablespoon of garlic Infused oil

15 g Fresh Tarragon

2 Chicken breasts

1 Tablespoon of grained mustard gluten-free

1 Tablespoon of light mayonnaise (gluten-free or egg free mayonnaise if needed)

40 g pine nuts

5 Radishes

5cm Slice of cucumber

Salt + pepper to taste.

Fresh salad leaves to decorate

Serves 3-4

Method

If using fresh turkey or chicken coat the meat in oil and chop the tarragon and add it to the chicken – roast in an oven till cooked. Cool quickly. If using cooked meat then add the oil and tarragon to the rice and use the meat cold.

Add the rice to a pan with water and simmer till cooked and soft, cool quickly.

Mix the mayo and grained mustard together and add to the rice with the chicken, pine nuts, sliced radishes and chopped cucumber add salt + pepper to taste and serve.

If you are sensitive to resistant starches this dish can be served freshly cooked and hot – just serve the radish and cucumber on the side of the plate.

I wish all my readers a happy calm gut holiday!

http://www.digsdigs.com/40-beautiful-vintage-christmas-tree-ideas/

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Blooming blinis this should be a good holiday!

This recipe is really easy to make and is gluten-free and low lactose. You shouldn’t need to buy these, the recipe makes about 30. A great treat for Christmas eve parties to have with a glass of wine to toast to the season.

Ingredients

300g Buckwheat flour

1 teaspoon of dried yeast

2 eggs

3/4 pint of lactose free milk

Salt + pepper

Method

Remove the eggs from the fridge and leave to warm to room temperature. Heat the milk till luke warm (body temperature.) Weigh out the flour and add the eggs, milk, yeast salt and pepper. Mix well, heat a frying pan and using spray oil to fry, drop some of the mixture into the pan and leave to cook, you should see small bubbles forming on the surface of the blini. Turn over and cook through.

Serve with smoked salmon and dairy free cream cheese and a glass of chilled white wine. Cheers!

 

If you are following the Low FODMAP diet this recipe works just as well with gluten free self raising flour.

Contamination free Buckwheat four (Gluten Free) can be sourced from Infinity Food Organics and was purchased for this recipe.

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