The recipes in From My Kitchen To Yours have been prepared with all due care; however, it is extremely important that the advice of a medical practitioner, health-care professional or an accredited practicing dietitian (APD) regarding individual dietary intolerances, allergies and nutritional needs is obtained before embarking on a gluten-free diet.
Apart from the recipes being gluten-free, many are either dairy-free or can be adapted to being dairy-free. In the case of the latter, dairy-free options are outlined at the end of the recipe. Recipes that fall into either of these categories are marked with a star As with the gluten-free component, it is extremely important that the advice of a medical practitioner, health-care professional or dietician regarding individual dietary intolerances, allergies and nutritional needs is obtained before embarking on a dairy-free diet.
All care has been taken in compiling the contents, but this book does not take account of individual circumstances. The author and publisher cannot be held responsible for any claim or action that may arise from reliance on the information contained in this book.
It is very important to read the labels on commercial products for any mention of gluten. If a product is labelled gluten-free, according to the FSANZ (Food Standards Australia and New Zealand) it must contain no detectable gluten. If any item is not clearly marked as gluten-free, it is important to check the ingredients listed on the packaging for any trace of gluten.
Also according to the FSANZ Code (Clause 16 Standard 1.28), ingredients derived from barley, rye, wheat or oats must be declared on the label.
Fillers and binders can contain ingredients from gluten-containing grains and hence one needs to scrutinise labels—including mayonnaise, stock powders, spice mixes, soups, gravies, spreads, pastes, confectionery, crackers, noodles, pastas, processed meats, even self-basting poultry products, sauces, ice cream and yoghurt to name but a few.
The composition of ingredients in products can change, so it is very important to check the labels regularly.
Always, when cooking at home, make sure there is no cross-contamination. For instance, oil that has been used to cook foods containing gluten, such as breadcrumb or batter coatings, must not be used for gluten-free recipes. Likewise, be careful with cooking implements and equipment, such as flour sifters, mixing bowls and chopping boards. Where appropriate have separate equipment for gluten-free food.
Ingredients in bold indicate the recipe is provided elsewhere in the book.
Oven temperatures are for fan-forced ovens. If your oven isn’t fan-forced, increase the stated temperature by 20°C.