St. Andrew‘s day

Ok so first I would like to apologies for not posting in the last couple of days. I had a bad food reaction to Puffed rice of all things ( but I can eat rice cakes from the same brand), also over did it with my running , and killed my back on a stupid bus seat.

Any way back to the matter in hand,
To day is St. Andrew’s day here in bonnie Scotland, so its haggies,neeps and tatties, but unfortunately I am yet to find plain oats that I tolerate ( I can eat oatcakes).

So a little searching on the old inter webs came up with this little website link,

I followed the recipe but left out the oats, not the same as good old haggis but I got to enjoy a great meal with my family, they got proper haggis

Haggis, neeps and tatties
yum yum 


Safe foods lists

There are plenty of places that have a safe food list for gluten intolorance/coeliac’s

So far i have found this list on to be the biggest most comprehensive list i have seen so far

Safe Gluten-Free Food List (Safe Ingredients)

please note this is a safe list for Gluten free only.

Is it bed time yet?

I’ve noticed some days whatever you do, however safe you make you food and drink, you body need a catch up day. Well my catch up day has hit me today, and I guess I’ll just have to go to bed early. I am yet to find the remote that pauses the world so i can catch up.

On a better note a lot of my meals are working out ok, I found the slowcooker to be a great helping hand in food preparation.

Here’s to a better day tomorrow. 

short bread cookie

Yesterday, I was in need of some treats so I went looking for something I could make with rice flour ( found some rice flour for sale in the supermarket)

I came up with this link classic-gluten-free-shortbread-cookies.
I used vitelite instead of the butter.

1st batch came out a little over cooked but the 2 nd batch was better

Chicken stock

This is the basic “plan” I uses to make chicken stock,

You need the chicken ,veg and water

When ever I have chicken I normal remove the bones before serving this I then put in a tub normally a clean “marg” tub and place in the freezer and add to the tub every time you have chicken bones, innerds or even skin of chicken ( basically) anything you would put in the bin once the meal was done.

I do the same with veg but just give it a good clean to remove and dirt

Once you feel you have enough for a pot you can chuck everything in a pot or slow cooker and add enough water cover everything,bring to the boil and simmer for a few a few hours, once you have that everything is cooked down, you can strain out the ingredient , I let to cool down and remove the fat and store in the freezer in labeled marg tubs (i uses a masking tape and a Cd pen),

You can also make stock cube, if you want too, you can find a how to post here 🙂

Chicken & Dumplin soup Gluten/ Dairy free

Over at Money saving mom, they posted a guest post from The Willing cook of Chicken & Dumplin Soup , I had to try it but with my twists

Gluten & Dairy Free Crockpot Chicken & Dumpling Soup

Soup Ingredients

  • 1 onion, diced
  • 2 cup frozen veg (my combination was carrots, peas, broccoli, cauliflower)
  • 8 portion of chicken
  • salt & pepper
  • 10 cups chicken broth (using my chicken stock cubes)
  • 10 small potato , peeled and washed and chopped (optional, i added this just to pad out the dish as it didn’t look enought for my greedy family)

Am yet to add the Dumplins but I have another recipe for dumplins which can be found here.

I used the same instructions from Money saving mom’s blog and just swapped in my substitutions.

Whats on my GF / DF cooking bookselve

Cooking without by Barbara Cousins

‘Cooking Without’ is not only a collection of delicious and simple recipes but is also a book about health: how to gain it and how to keep it. By giving the body a sufficient amount of the nutrients it needs, it has the best opportunity to heal itself and stay well.

The recipes in ‘Cooking Without’ obtain their flavour from ingredients which are health promoting rather than from high levels of salt, fat or sugar. Ingredients such as wheat, dairy products and yeast, which cause many individuals to have health problems, have also been excluded. These foods, which are often linked to health disorders such as candida and irritable bowel syndrome, can also be underlying factor in more serious health problems.

The book encourages you to build health by eating enough of the right kind of food at regular intervals. The result is a way of eating that encourages the body to produce extra energy which can then be used for elimination, healing and weight control.

Barbara Cousins is a nutritional therapist who has been in practice for the last 14 years. ‘Cooking Without’ was written for her clients and was subsequently self-published. It has achieved a phenomenal success and has helped thousands enjoy better health and a better life.

The Complete Guide to Gluten-free and Dairy-free Cooking: Over 200 Delicious Recipes by Glenis Lucas

This book is a wonderful collection of gluten-free and dairy-free recipes, showing how you can avoid these ingredients while still enjoying appetizing and healthy food. The selection includes soups, salads, fish, meat, and vegetarian dishes, and a surprisingly large selection of breads, cakes, pastries, desserts and drinks – over 200 delicious recipes in all. You will also find essential information on the differences between classical allergy and intolerance, diagnosis and treatment of allergies and particular deficiencies and sensitivities – as well as foods and drinks to avoid. The book is fully supported by Allergy UK.

Gluten-free Food ~Recipes ad practical advice to help you manage Coeliac disease

Endorsed by Coeliac UK, this text explains coeliac disease in simple terms, including the major symptoms, those affected, medical treatment and dietary considerations. It also includes 60 gluten- and wheat-free recipes along with nutritional information. Guidance is offered on how to combine a gluten-free diet with additional dietary conditions such as diabetes, vegetarianism and lactose intolerance.

Healthy Gluten-free Eating

Coeliac disease is a life-long condition caused by a reaction to gluten, a protein found in wheat and other similar proteins found in rye, barley and oats. The symptoms can start at any age: in children a failure to thrive, irritability, diarrhoea and vomiting; in adults anaemia, diarrhoea, weight-loss, fatigue and abdominal pain. There is at present no cure for coeliac disease, but by following a gluten-free diet for life the symptoms will disappear. On a less serious note, a wheat-free diet is also a trendy dietary and lifestyle choice, which can help reduce weight, bloating and indigestion. This is the first cookbook to be created by a chef, in consultation with a nutritionist, especially for coeliacs. This book contains over 100 gluten-free recipes that have been created to tempt your tastebuds whilst managing the symptoms of coeliac disease. A gluten-free diet is also a particularly restrictive diet and this book will help you to cook gourmet-quality meals for friends and family. The first part of the book explains the symptoms and factors that can influence the condition. It also discusses how to implement good eating habits with the least disruption, essential reading for everybody with gluten or wheat intolerance. Darina Allen then uses her wealth of culinary experience to prove that gluten-free eating need not mean boring food. She has created over 100 tempting gluten-free dishes, including those that traditionally contain gluten, for example, chicken and tarragon pie, home-made lasagne, bread and butter pudding, tiramisu, banana bread and granola. Recipes are divided into meal types – breakfast, light meals, main courses, soups, salads, snacks and desserts.