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recipes.html
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<!DOCTYPE html>
<html lang="en">
<!---Link to CSS-->
<link rel="stylesheet" type="text/css" href="../Personal.website/mystylesheet.css" media="all" />
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<title>Gemma Druce Personal Website - home</title>
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<div class="container box">
<h2>Gluten-Free, Dairy-Free Recipes</h2>
</div>
</div>
</div>
<div class="intro">
<p>I’ve been gluten-free for four years due to health reasons. Two years ago I had a bad reaction to
prescription anti-biotics and pain killers,
which has in addition left me intolerant to both dairy and fructose. The umbrella name for this is IBS
and unfortunately it does affect me on a daily basis, but more so if I have eaten something I am
intolerant to. This is
especially difficult when I go out for meals or find myself in a tiny shop in the middle of nowhere. The
latter happens quite frequently - peanuts are my best friend. Either way, I
am very grateful that people do try to be accommodating where they can.</p>
<p>Fructose is the most troubling as it is the sugar found in fruit and veg. When I initially became ill
this meant giving up fruit and vegetables. I would have a reaction to as little as half a banana, and
onion powder in a soup could knock me down for over 2 weeks.
Thankfully, over the last few years my body has been able to recover a little and so I can now manage 1
whole banana without becoming ill (silver linings!), and I have identified the vegetables and fruit that
I react to.</p>
<p>The elimination diet has been the true saviour in my being able to understand what my trigger foods are.
I would recommend doing this alongside a dietician and read up on this as you do not want to make
yourself more ill with malnutrition. A book I have found very helpful is “Guide & Cook book, Food
Intolerances: Fructose malabsorption, lactose intolerance, histamine intolerance” by Zechmann and
Masterman. It explains about eliminating the problem food for 2-4 weeks. It gives you tricks on testing
for levels of tolerance with various foods. Then understanding what your permanent diet should be.</p>
<p>At the time of writing this, I have been dairy-free, gluten-free, onion and tomato-free for about six
months. Especially at the beginning, I missed having a sneaky treat or flavoursome meal. This encouraged
me to be a little more creative in the kitchen to experiment making recipes that I could enjoy, that
would not make me ill. I have collated some of my favourite recipes to help others in a similar
situation as me.</p>
<p>I hope it helps! </p>
</div>
<!-- boxes being added for recipes-->
<section class="Grid-for-box" id="thetop">
<div class="recipe-item">
<a href="#Birthdaycake">
<img src="../Personal.website/images/birthday-cake-2019.JPG"
alt="Gluten-Free, Dairy-Free Birthday Cake">
<h3>Gluten-Free, Dairy-Free Birthday Cake</h3>
</a>
</div>
<div class="recipe-item">
<a href="#Chocbiscuits">
<img src="../Personal.website/images/baking-chocolate-biscuits.jpg"
alt="Gluten-Free, Dairy-Free Chocolate Biscuits">
<h3>Gluten-Free, Dairy-Free Chocolate Biscuits</h3>
</a>
</div>
<!--
<div class="recipe-item">
<a href="#Dhal">
<img src="../Personal.website/images/GFDFCake2019.JPG"
alt="Gluten-Free, Dairy-Free Sri Lankan Dhal">
<h3>Gluten-Free, Dairy-Free Sri Lankan Dhal</h3>
</a>
</div>
-->
<div class="recipe-item">
<a href="#oatballs">
<img src="../Personal.website/images/baking-oat-balls.JPG"
alt="Gluten-Free, Dairy-Free Sri Lankan Dhal">
<h3>Gluten-Free, Dairy-Free Oat Balls</h3>
</a>
</div>
</section>
<!-- END OF boxes being added for recipes-->
<section class="Recipe" id="Birthdaycake">
<h3>Gluten-Free Dairy-Free Birthday Cake</h3>
<ul>
<li>250g gluten-free self-raising flour</li>
<li>225g caster (OR glucose sugar for Fructose Free rescue)</li>
<li>200g dairy-free margarine or butter</li>
<li>½ tsp xanthium gum</li>
<li>½ tsp baking powder</li>
<li>3x eggs</li>
<li>1 tsp vanilla essence</li>
</ul>
<ol>
<li>Mix dry ingredients together in a bowl</li>
<li>Add in the margarine and mix until the mixture resembles bread crumbs</li>
<li>Add eggs and vanilla essence. Blend or whisk until a smooth thick paste</li>
<li>Prepare two round cake tins. Using a lump of the dairy-free butter to coat the inside of the tins to
prevent the cake from sticking. Don’t be too stingy as gluten-free is less robust than normal
baking.</li>
<li>Cook for 30 minutes at 180 degrees c. OR until a sharp knife comes out clean once inserted in the
top of the cake</li>
</ol>
</section>
<a href="#thetop">
<p>Take me to the top</p>
</a>
<section class="Recipe" id="Chocbiscuits">
<h3>Gluten-Free, Dairy-Free Chocolate Biscuits</h3>
<ul>
<li>85g dairy-free butter</li>
<li>55g granulated sugar (OR glucose sugar for Fructose Free rescue)</li>
<li>110g gluten-free plain flour</li>
<li>25g dairy-free cocoa powder</li>
</ul>
<ol>
<li>Mix dry ingredients together in a bowl</li>
<li>Add butter and mix until clumps begin to form</li>
<li>Prepare a tray with baking paper</li>
<li>Roll into 4 cm diameter balls</li>
<li>Place each ball on the baking paper and flatten to about 1cm thick circles</li>
<li>Bake in an oven for 15-20 minutes until cracks begin to form on the top of the biscuits</li>
</ol>
</section>
<a href="#thetop">
<p>Take me to the top</p>
</a>
<!--
<section class="Recipe" id="Dhal">
<h3>Sri Lankan Dhal</h3>
<ul>
<li>150g red split lentils</li>
<li>2x garlic cloves (exclude this if fructose-free)</li>
<li>3x cinnamon sticks</li>
<li>8x curry leaves</li>
<li>1 tsp curry powder (onion-free if fructose-free)</li>
<li>¼ tsp turmeric</li>
<li>½ tsp chilli powder (to taste)</li>
<li>10ml coconut milk</li>
</ul>
<ol>
<li>Wash lentils and leave to soak for at least half an hour</li>
<li>Put the lentils in a sauce pan.</li>
<li>Add enough water to cover the lentils 2x</li>
<li>Heat on a medium heat and add all the ingredients excluding the coconut milk</li>
<li>Once the water has disappeared, add the coconut milk. Don’t forget to stir to ensure the dhal does
not stick to the saucepan.</li>
<li>Optional: Add ½ tsp salt</li>
<li>Bring to the boil and serve hot with rice</li>
</ol>
</section>
<a href="#thetop">
<p>Take me to the top</p>
</a>
-->
<section class="Recipe" id="oatballs">
<h3>Gluten-Free, Dairy-Free, Oat-balls (contains Nuts)</h3>
<ul>
<li>210g butter</li>
<li>210g caster sugar (or glucose sugar for fructose-free)</li>
<li>480g gluten-free oats</li>
<li>7 tbsp almond/peanut butter (smooth is best!)</li>
<li>1/2 tsp xanthium gum</li>
<li>70g flour</li>
</ul>
<ol>
<li>Melt butter in saucepan</li>
<li>Stir in almond butter until it forms a smooth mixture</li>
<li>Mix in your chosen sugar</li>
<li>Once sugar has dissolved, add in the oats in stages. At this point, switch off the hob so it doesn't burn to the pan</li>
<li>Add in xanthium gum and flour</li>
<li>Once oats are fully coated in the mixture, carefully use your hands to make oat balls that can fit in your hand. A maximum of 5 cm width,</li>
<li>Place balls on baking paper. Cook for 20 minutes at gas mark 5, or until brown.</li>
</ol>
</section>
<a href="#thetop">
<p>Take me to the top</p>
</a>
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