Recipes which are, dairy, egg, gluten, yeast, wheat & nut free???

Question

My cousin has all these allergies and I wanted to cook something a bit different or more interesting than what he's always eaten.
All serious responses would be REALLY appreciated.

I mean apart from standard meat, veg and fruit.

Answer 1

allrecipes.com is a very good place to find items your looking for.

Answer 2

My son was susceptible to all these things from six months old (we didn't try the nuts though) and I wrote to every high street supermarket and they sent me( free of charge) all their food which didn't contain all the above ingredients. I also had a dietitian on my side to help with all the protein, vitamins etc that should've been in my son's diet. He is now four years old and he is still allergic to eggs and wheat. It's a big no no to egg but as long as he has a very small amount of wheat he can have things like biscuits (a special treat at a friends party so he doesn't feel left out).He mainly survives on rice and tuna these days. There are so many sites regarding these allergies and given the right ingredients you can make a good curry - type in curry without the above ingredients. By the way my son doesn't find it a bind but people who see him eat think that he must be bored with the limited food that he eats - but honestly he isn't. As long as he is having fun he is happy! Good luck and keep looking for sites. xxx

Answer 3

Go with the mainstream type ideas of meals and substitute as you need to. Some meals just won't work but lots can if you put your mind to it, but you also need to know what's out there in the way of substitutes. Reading labels is the best way to go with EVERYTHING!

A health food store will have/know of everything you need.

Flour - use MAIZE corn flour (not wheaten)
Milk, use soy, etc
Margarine - soy
Bread - gluten, yeast, wheat, dairy, egg free available in supermarkets and health food stores (In Australia)

NIBBLES - If you can locate some gluten free bread without all the other things too, yeast, etc you could cut into cubes, spray with olive oil and toss in some garlic powder, curry powder, sprinkle with soy cheese ... whatever you like, and toast it in the oven for savoury nibbles. Home made hommous (chick pea dip) or a kidney bean dip if allowed. Corn chips from health food store should be OK - read the label. Make you own potato chips.

MAIN MEALS - roasts, risottos, gluten free pasta with tomato based sauce, BBQ steak with potatos & salad. Use potatoes to fill you up and they're versatile! Meat juices can be thickened for gravy with maize cornflour.

LUNCH - very hard to substitute the humble sandwich/bread type lunch so go for a light kind of dinner meal or salad, maybe soup. Include some toasted gluten (yeast, etc) free bread, you can make some garlic bread out of it too under the griller.

DESSERTS - Fresh fruit blended and stirred through a soy yogurt and frozen. Many gluten free prepared products are also free of many other things. You can buy cakes, flans, etc frozen from a health food shop (Australia) without the other no-no's too!

Good luck and enjoy the challenge.

Answer 4

The answer to this is, pretty much what ever you like, as there are alternatives to the basic gluten/yeast/wheat/dairy options, just ask at a health food shop.
Lets say you want to bake him a cake, well obviously ordinary flour is out because of the wheat/gluten thing, but you could use rice flour instead.
Same with sauces, they do thickeners that are gluten free

How about kebabs? Cubes of meat/poultry/seafood alternated with mushrooms, onions, cherry tomatoes on skewers, marinated in herbs, oil and garlic served with RICE noodles or RICE,

a curry - grate fresh ginger, garlic, and a large grated onion (this helps to thicken the gravy) fry with some curry powder in a little oil, brown meat, chicken or prawns, add sliced onions too, tomatoes, tomato puree, water, seasoning and then after about an hour, if it looks a little watery, drain off the liquid, and boil down to reduce, finally before serving stir in a teaspoonful of garam masala and some fresh chopped coriander leaves - serve with chickpea flour popadoms and rice

Answer 5

hi my sons got dairy, egg nut , fish allergies, thankfully hes ok with gluten or hed starve but ive found a book that is very useful it points out with each recipe what its free of so you know wether that page is worth bothering with or not befoire you start it also gives you ideas for stuff you can use instead of, ie it gives a list of things you can use instead of egg or egg replacement, its called allergy free food its by hamlyn author is tanya wright, theres also a whole lot of info in the front about alleregies and stuff that may be of interest, heres a bit you may find useful, wheat substitute, rye , oats,barley, corn , rice, millet quinoa, amaranthus, buckwheat, tapioca, sago, potato, arrowroot, soya, lentil, im not sure bout most of them but buck wheat and soya flour you can buy in tescos, potato flour youll get in health food shops such as holland and barrett, an example of some recipes she can have as far as i can see are italian lamb with broad beans and polenta, oriental pork in hot aubergine sauce, choc chip brownies apple and spice cake, therss loads here im willing to email you with them if you cant get the book, please double check the ingredients though ive seen allergic reactions to food and its not pretty, email me through my avatar if you want to

Answer 6

Have you tried CoeliacUK and Gluten free bakeries such as Juvela and Glutafin?

We are Coeliacs and I use their on line recipe bases often.

Answer 7

Try this: Take some dairy products, add a few eggs, sprinkle with gluten, lightly season with yeast, garnish with wheat, and finally flavour with assorted nuts. Cook for 2 hours. Then THROW IT AWAY!

I'm serious!

Answer 8

Rice noodle stir-fry (gf soy sauce) with sorbet and strawberries for pudding?
or Orange beef casserole (cornflour to thicken) with rice, apple crumble (crushed gf sweet biscuits)
or Thai curry with rice with meringues/soya vanilla ice-cream for pudding.
Eating in flexible but dining out is a nightmare.
Hope he has a good meal.

Answer 9

For starter's, sea food salad on a warmed pink grapefruit bed.
followed by chille beef and garlic potatoes. last but not least peach and raspberry sorbet. Delicious and allergenic free.

Answer 10

Did you tested Yeast Infection No More technique? Visit in this website : http://www.YeastGoGo.com . It may probably support anybody!

Answer 11

Mushrooms and potatoes, cooked with garlic and ginger -
Rasedar Khumbi aloo

2-3 reaonably large potatoes boiled. (she recommends in the skin, but it does not really matter)
1 carot boiled (my addition)
A large handfull of mushrooms - button are good
2.5cm square of ginger - more the merrier i reckon
6 large cloves of garlic - you can go easy or OTT, as you please.
8fl oz or water
4tbls of veg oil
salt to hand
1/3 tsp turmeric
3 whole cardamom pods (green or black can't taste the difference myself)
1 or 2 tins of tomatoes (if its just for 2 people then 1 is more than sufficent)
1 tsp of Cumin ground
1 tsp of whole cumin seeds
1/2 tsp of corriander seeds ground - ( I like a bit more)
1/4 tsp of Garam Masala
1/4 tsp of Cayenne pepper
Chopped coriander - if you have some about.

While you are waiting for the pototes and carrots to cook start the prep for the sauce.
1. peel the garlic and cut/grate to ginger. (if you have a hand blender then not to fine - if not then definitly grate the ginger and fine chop the garlic)
2. Mix the ginger and garlic with enough water to make a fine paste - normally about 1-2tbl spoons.
3. Add your ground cumin and ground corriander
4. Add your tinned tomatoes. (if you have a blender then you can whizz this mix up, but it does'nt really matter)
sauce is almost done now.

So you have cooked the potaotes and carrot.
5. Chop them so the are about the same size as your mushrooms.
6. Sprinkle about 1/8th of your turmeric and 1/4 of your salt over the potatoes and carrots.
7. place in a frying pan in the medium hot oil and fry till they brown.
8. Remove with slotted spoon leaving as much of the oil in the pan as you can.
9. Now put the Cumin seeds and Cardamom pods in the same hot oil as you fried the potaotes - don't worry about any black bits left from the potatoes it really adds to the whole taste.
10. 2-3 seconds latter they should start to pop and smell a bit, Its now time to add the Garlic and ginger paste, the tomatoes and the spices - corriander ground and the cumin ground ( the sauce from the first part)
11. about 5-8 mins the sauce will thicken and the oil will start to separate and come the the sides or top of the frying pan.
12. Add the rest of the Turmeric, the cayenne and stir a couple of times.
13. now add the mushrooms and 8fl oz of water and about1/2 tsp of salt. ( i rinse my blender and the tins of tomatoes to get all the taste and flavours and pour this in)
14. Stir to mix and and bring to a simmer on a low heat now cover for about 5 mins (cover with lid if you have one but foil is good to)
15. remove the lid and turn the heat up a touch. now cook till the water mixes in and the sauce turns thick.
16. just before you serve add the Garam Masala and chopped corriander and mix.

Just plain old rice is good for this. The sauce has plenty of taste, not hot chilli hot but flavour and spice.

For the rice, just double the quantity of rice with water - For 2 people i reckon just under a full mug of rice. Mark where the rice comes up to, and then just use 2 mugs ( to the same level) of water.
Bring to the boil and then cover, turn the heat down as low as you can go for 20 mins.
After the 20 mins, take the lid off, fluff the rice with a fork then cover with a clean tea towel for 5 mins. Serve. The perfect rice.

I appreciate its to late for new years eve, but its a winner every time i cook this one.

Happy new year