Leek, rice and lemon soup
Foods Matter recipes are specially formulated for people with food allergies and intolerances. All of our recipes are dairy free, wheat free,
gluten free, corn free, soya free, egg free, nightshade free, sugar free and
nut free – although not always all in the same recipe!
Most of the recipes have been devised by Michelle Berriedale-Johnson, foodsmatter.com's editor, who has been inventing recipes and writing recipe books for over 30 years – first historical tomes, then free from cook books. Click here for a full list of her books.
Recently we have recruited home-baker Katherine Winter, who used to wrok for Foods Matter before she had her son, to invent delicious freefrom desserts and baked goods for us.
To get to the recipes click on the appropriate category below.
All recipe indexes are coded to show which dishes are dairy free, gluten free, egg free etc. Most recipes also include a nutritional breakdown put together for us by nutritonist Fiona Hunter. To find out more about this breakdown see below or click here.
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Click here for soups, starters and light lunch dishes
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Click here for puddings and desserts
Click here for baking
All our recipes are now fully Americanised
Most of the recipes
have been devised by Foods
Matter's founder and editor, Michelle Berriedale
Johnson who
has been inventing recipes and writing recipe books for over 25 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 Foods Matter readers
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. She hopes that, encouraged
by her liberal substitution of ingredients, readers will become more
daring with their own experiments.
If you like Michelle's recipes you can buy many
of her books via Amazon (go to Michelle/Amazon)
or order them from your local book shop.
They include the Everyday
Wheat-free and Gluten-free Cookbook, The IBS Diet, Eat to Beat High
Blood Pressure and the Diabetic Cookbook.
Michelle
has also written a number of historical cookbooks, one of which, Festive Feasts, is also appropriate for anyone
on a dairy free or wheat/gluten free diet. She has also devised the recipes
for Foods
Matter's
two catering manuals - The
Allergy Catering Manual and The
Allergy Aware Schools Catering Manual.
An explanation of the nutritional analyses used in the recipes – by nutritionist Fiona Hunter
Fats:
Figures given for saturated, mono- & polyunsaturated fats do not always add up to the total fat figure, which includes small quantities of phospholipids & sterols.
Sugars:
The ‘sugar’ figure quoted is for the total amount of sugar (added/extrinsic sugar and naturally occurring/intrinsic sugar). If the recipe does not contain ‘added’ sugar in the form of sugar, honey etc then its sugars will be naturally occurring and acceptable in moderate quantities for diabetics or those on low-sugar diets. NB NAS = no added sugar
Sodium/salt:
The analysis only includes salt given in the ingredients list – not ‘seasoning added to taste’.
NB The salt figure given is an approximate guideline only. The ideal daily salt intake is 6g. 1g salt contains approx 0.4g sodium.
Good Sources Of
If the dish provides 20% or more of the recommended daily amount for this nutrient. However, the level and availability of nutrients varies depending on the season, storage time, cooking methods, etc.
Calcium
Because so many readers are on dairy-free diets and are seeking alternative sources of calcium, we also note the calcium content of each recipe, even if it does not amount to more than 20% of the RDA – see above.
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