All our recipes are wheat/gluten free and cow's milk free.
Many are also free of corn/maize, eggs, lactose, nightshades, peanuts, soya, sesame and treenuts - please check on the individual recipe.
Paul Gayler goes freefrom!
For 22 years Paul was executive chef at the amazing Lanesborough Hotel at Hyde Park Corner in London. While he was there he developed what he christened vegetarian 'haute cuisine' – imaginative, light, delicious and exciting vegetarian dishes – a million miles away from the solid lentil burgers and nut cutlets of 1980s vegetarian food.
And now he has turned his attention to freefrom. For Riso Gallo, a sponsor of the Freefrom Eating Out Awards, he has developed these two delicious rice-based freefrom dishes. Watch him demonstrate both – and then try them for yourselves!
For hundreds of freefrom recipes –
click on the links below:
From the FoodsMatter recipes stash....
Most of the recipes in our recipe stash have been devised by FoodsMatter's Michelle Berriedale Johnson who has been inventing recipes and writing recipe books for nearly 30 years. All the recipes are tested on a wide range of friends and family, several of whom are on dairy free, gluten free, wheat free, egg free or nut free diets.
Because so many allergy sufferers have very specific food intolerances and allergies, Michelle tries to make the recipes as flexible – and as inspiring – as possible so that, although they can be followed to the letter, they can also be altered to accommodate specific food intolerances or allergies. Hopefully, encouraged by her liberal substitution of ingredients, allergy cooks will become more daring with their own experiments.
You can buy all of Michelle's books here on Amazon.