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I am not a professional baker, chef or in any way a foodie. My recipes are the result of me doing experiments so I could actually feed myself after I was diagnosed with food allergies and intolerances. My passion for inventing new recipes started one pancake day. I was determined to have pancakes even if I couldn't have gluten, dairy or eggs. After only one evening of experimenting I made something edible that resembled a pancake, that was the start but I have created a lot more recipes since. If you want to know a little bit about me I am a trained teacher but unfortunately, although I'm employed, it's not as a teacher. I am a writer and a stand-up comedian in my spare time. I have my own show at Leicester Comedy Festival this year and I will be doing a full run at the Edinburgh Fringe too. I am currently studying to be a Nutritional Adviser specialising in food allergies and intolerances and hope to start up a business teaching and supporting people to improve their health later on this year. I wish you all the best with your food allergies and food intolerances, I hope my recipes and website help. Check in to Lou's website www.cookingwithoutingredients.com where you can buy her book, or follow her on Facebook.
Lou's recipes Click on the name of the recipe to go to it.
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Pizza base
Pre-heat the oven to 220°c. Bake for 20-30 minutes but make sure that it does not burn.
Cold Avocado and ham flan Make the pastry in the following way: 175g Doves gluten and wheat free bread flour Filling 1 large onion sliced Simmer the onion in a little water until soft then add your chosen green veg and continue to cook with the onion for about 1 minute.
Eggless Custard tart
Put the oven on at 180°c. 175g Doves gluten and wheat free bread flour Flour the worktop and roll out carefully (this pastry is very very fragile you can't lift and turn it like normal pastry). Roll it in a way so you don't need to lift and turn. Make enough space so you can just roll from where you start. You can't just lift this up and put it over a pie dish like normal wheat pastry you need to cut it into small pieces with a pastry cutter or knife and cover the bottom of the pie dish by overlapping slightly the small delicate pieces of pastry and gently pressing them together. Prick the surface of the pastry and bake in the oven 20 - 30 minutes then leave the baked flan case to cool while you make the filling. 35g raw cane sugar Pour two thirds of the rice milk into a saucepan with the rice flakes and heat. Add the sugar and Birds custard powder to the remaining milk, stir thoroughly. Once the milk and rice flakes have turned into a soft porridge use a food processor to blend the mixture until smooth. Pour the processed porridge into the corn flour and milk mixture and stir. Pour all of the mixture into the saucepan on a medium heat and stir until the mixture becomes thick. Now pour the mixture into your pre-cooked flan case and spread the filling so it becomes flat
Lime Cheese'less' cake
250g Biscuits (Doves lemon zest cookies) 4 small or 2 large lime,s zest and juice Base… Mash up the biscuits (stick in a fairly strong bag and bash with a rolling pin or mallet). Top… Zest and juice all the limes into a food processor, add the avocados and sugar and process until smooth (this can take some time). Note: you can use lemons or oranges instead of limes just be aware that it will still be green :) Vanilla biscuits
180g Doves gluten free bread flour Put the oven on at 180ºc .
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Put the oven on at 180°C.
Make the pastry in the following way: 
Base...
