Coeliac Disease – Page 7 – Clinical Alimentary

Tomato free moussaka – low FODMAP

Moussaka is one of my favourite dishes, in my humble view it has to have cinnamon included – and lot’s of it. You might feel that adding a spice used in sweet dishes in the UK sounds strange, but it rounds off the flavour really well. It can be a high calorie dish particularly when lamb is the main component but it is possible to reduce the high fat load. I may be performing moussaka sacrilege by suggesting that it can be made without tomatoes, but I feel the essential flavours are included, so the dish doesn’t miss much by not using them.

Ingredients

2 medium aubergines

1 tablespoon of garlic infused olive oil

4 potatoes

500 g lean lamb mince

2 teaspoons of cinnamon

1 teaspoon of asafoetida

2 teaspoons of dried oregano

1 pint of skimmed lactose free milk (Yes you can get it now!!!)

75 g grated strong mature cheddar

2 eggs

200 ml of red wine

1/2 teaspoon of gravy browning

100 ml of water

4 teaspoons of cornflour

Salt & pepper to taste

Method

The method is time-consuming but I don’t eat this dish regularly, I usually have it on special occasions so it is worth making an effort to make it well.

1) Dry fry the mince and add cinnamon, asafoetida, oregano and gravy browning. Drain off the cooking juices and allow the mince to cool. Put the cooking juices in the refrigerator till the drained lamb fat has gone solid, scoop off the fat and throw it away.

2) Pour the remaining cooking juices in a frying pan, add red wine, water and cook. Mix 2 teaspoons of the cornflour with a little water then add to the gravy, cook till thickened.

3) Slice the aubergines into 4-5 mm circular slices, sprinkle with olive oil and roast in the oven till brown. Cool.

4) Slice the potato to the same thickness as the aubergine and par boil for 10 minutes – do this just before you are ready to assemble the dish, you don’t want them to go cold.

5) Grate the cheese, pour the milk into a pan and add the cheese and the rest of the cornflour (mixed with a little water.) Cook till thickened, cool and add the eggs – mix well.

6) Add a layer of aubergine, potato, meat – add gravy. Continue to build up the layers till the ingredients are used up. Pour the cheese sauce on the top.

7) Cook for 1 hour at gas mark 6 (200°C), or until the potatoes are soft and the top has browned.

Serves 6

January 18, 2014

Jules_GastroRD4 Comments

Gluten free bourbon cream biscuits

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! 🙂

January 1, 2014

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

DSCF1140mod

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

December 28, 2013November 22, 2014

Jules_GastroRD2 Comments

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

Buche 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!

December 24, 2013

Jules_GastroRD3 Comments

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.

December 7, 2013December 9, 2015

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Stir up Sunday – ‘free from’ fun! Low FODMAP, wheat free, gluten free, milk free

By this I certainly don’t mean devoid of pleasure! it is a tradition in our household to make Christmas puddings, but for this year I have decided to make a pudding that you can make just before Christmas and is made from ingredients that are cows milk protein, gluten, and wheat free plus Low FODMAP to ensure you have a symptom free Christmas. Everyone in the household would stir the pudding and a sixpence was often hidden inside, a nice surprise for someone on Christmas day. As long as you don’t choke on it that is!

Ingredients

120g wheat/gluten-free self-raising flour*

1 tablespoon cocoa powder** (gluten free, dairy free – see link below)

1 teaspoon cinnamon

1 teaspoon mixed spice

1 teaspoon powdered ginger

1/4 freshly grated nutmeg

1 cap full of vanilla essence

100g dairy free margarine

2 eggs

1 tablespoon of treacle

grated rind of 1/2 lemon and 1/2 an orange

Juice of 1/2 an orange and 1/2 lemon

90g soft brown sugar.

2 tablespoons of dried blueberries

*this recipe does not work well with flour based on chickpea and chickpea flour is a source of FODMAPs.

Method

Weigh out and sieve the dry ingredients into a small bowl, add gluten substitute and mix well into the dry ingredients.

Generously grease a pint pudding basin

Weigh out margarine, treacle, soft brown sugar, lemon + orange rind, Lemon + orange juice, vanilla essence into a mixing bowl and using a hand mixer, mix well till the mixture is pale.

Add 1/3 of the egg and a tablespoon of the dry mix, mix well, if it looks like it is curdling add a little more flour. It will likely look like it is curdling so don’t be put off, just add some more flour. This recipe needs 2 eggs to stop it from crumbling, repeat till all the egg is used up.

Fold in the dry ingredients to the batter.

Then add the fruit and again mix into the batter. Get each of your family members to give

the pudding a stir – if you can drag them away from the tv. Add the batter to the pudding basin and cover the top with a grease proof paper lid tied with string, add a fold in the paper to allow room for the pudding to rise. Cover the whole dish with foil and steam for 1.5 hours. Serve!

If you follow a gluten-free diet then ensure your spice ingredients are gluten-free – supermarkets usually ensure these ingredients are labelled appropriately.

The pudding has dried fruit – but not too much, so that a small portion should be suitable for those with fructose malabsorption. It is very light and a good choice for Christmas day pudding.