Food allergy and intolerance have increased significantly. However, NHS doctors in the UK are reluctant to investigate possible dietary causes for the many symptoms of food intolerance.
At least this has been my experience. Both my daughter and partner suffered a range of skin, repiratory and digestive problems for many years, for which they received no, or inappropriate treatment. Both have since paid for private testing and their symptoms have improved dramatically after identifying both severe and less severe sensitivities, then removing them from their diets.
Their results have impacted my own food behaviours. By proxy, my own intake of gluten, dairy, potatoes and yeast has decreased. I’ve become more aware that feeding a community will involve sensitive cooking and baking.
Cooking an evening meal hasn’t been so problematic, we eat plenty of fresh vegetable and sometimes fish and meat. Most sauces can be thickened by evaporative reduction. However, no-one wants to completely omit their love of pastries, pies and pasties; their cookies, crumbles and custard; their biscuits, bread and buns.
But, free-from baking is quite the challenge.
Hence, this section of the blog is dedicated to experiments in free-from cooking and baking.
The intention is to compile recipes I’ve tried and either succeeded or failed at, in order to share this aspect of the journey towards:
FREE-FROM COMMUNITY FEASTS
If you feel brave enough to try any of the suggestions, please feedback your results, and perhaps we can work towards the best Free-From Food ever!