Tag Archives: gluten allergy

Gluten free foods and Recipes

Gluten is a protein but generally most of the people got allergy with it. In this article you will find foods which are free from gluten, gluten free products and gluten free recipes.

Foods that are gluten free:

  • All fresh meat and fish.
  • All fresh fruits and vegetables.
  • Fresh herbs and plain or individual spices.
  • Corn and cornmeal like maize or sweetcorn.
  • Dried peas, lentils, pulses and beans.
  • Rice and wild rice.
  • Plain nuts and seeds.
  • Eggs.
  • Dairy products like milk, cream, natural, yoghurt, cheese.
  • Soya and tofu.
  • Sugar and honey.
  • Golden syrup and maple syrup.
  • Jams and marmalade.
  • Pure oils and fats,
  • Vanilla essence and extract.
  • Fresh and dried yeast.
  • Tomato puree.
  • Vinegars.

Terms used by factory manufacturers that contains gluten:

  • Barley starch, Bran, Binder, Bulgar and crackled wheat.
  • Cereal, cereal protein, Couscous.
  • Durum wheat, flour, kamut (an ancient and organic grain type),  Fillers
  • Malt and malt Barely, pear barley.
  • Oat bran, oat germ and oatmeal, porridge oats, rolled oats,
  • Rusk, rye starch, semolina, thickener
  • Tritcale ( a mixture of wheat and rye)
  • Vegetable gum, vegetable starch,
  • wheat bran, wheat germ, wheat meal, wheat rusk, wheat starch.

Naturally Gluten free cereals and grains :

  • Flours of Rice, soya, potato, corn, chestnut, cassava, ground cornmeal, gram or chickpea, buckwheat, lotus root, carob, millet and Quinoa flour.
  • Sorghum, arrowroot, linseed, sago and teff (an African grass).
  • You need to buy good quality and best brands to avoid contamination.

Breakfast Health Bars

Serves 12-14
Prep time 1 hour, 20 minutes
Cook time 25 minutes
Total time 1 hour, 45 minutes
Allergy Egg, Wheat
Dietary Gluten Free, Vegetarian
Meal type Breakfast, Side Dish, Snack
Misc Child Friendly, Freezable, Gourmet, Serve Cold
Occasion Casual Party
Per bar nutrition is 148 Kcal. Healthy nutritional recipe brought by www.thepostnatal.com


  • 225g rice flakes
  • 200ml apple juice (organic if possible)
  • 750g butter
  • 40g Brown sugar
  • 2 Medium Eggs
  • 25g Almonds (nibbed)
  • 25g sunflower seeds
  • 60g figs (chopped)
  • 50g dates (chopped)
  • parchment paper


Step 1
Preheat the oven 180ºC / 350ºF / Gas Mark 4
Step 2
Place the rice flakes in a bowl and pour over the apple juice. Leave to soak foe minimum 1 hour, by which time all the apple juice be absorbed by rice flakes.
Step 3
Now take the butter and add the sugar, beat until pale, light and fluffy. In another bowl, whisk the eggs and gradually add to the creamed mixture. Beat together until combined.
Step 4
Add egg into rice flakes, nibbed almonds, sunflower seeds and chopped figs and dates.
Step 5
Pour all this mixture into tray which is covered with parchment paper, baked it for 25 minutes until pale golden color.
Step 6
Allow to cool, now cut into 12- 14 pieces. Store into an airtight container and consume within a week.

Chicken and garlic Soup

Serves 7-9
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Allergy Egg
Dietary Gluten Free
Meal type Appetizer, Lunch, Side Dish, Snack, Soup, Starter
This nutritional recipe is brought by www.thepostnatal.com


  • 2-3 pieces Garlic (finely chopped)
  • 2 pieces Clove (whole)
  • 2 teaspoons Salt
  • 5-6 spring of parsely
  • 2 skinless and boneless chicken
  • half teaspoon thyme (finely chopped)
  • 1 teaspoon fresh black pepper (grounded)
  • 3 tablespoons olive oil
  • 3 egg yolks (free range)
  • 2l water or chicken stalk


Step 1
Combine all the soup ingredients, except the chicken, in a large saucepan. Bring to boil and simmer for 30 minutes with cover.
Step 2
Strain into a bowl, pressing the juices out of the ingredients and return the liquid to the saucepan. Adjust the taste by adding seasoning.
Step 3
Mean time cut the chicken breasts into small pieces, now add into soup and simmer for 4-5 minutes.
Step 4
Whisk the egg yolk in a mixing bowl for 1 -3 minutes until thick and sticky, then whisk in the olive oil drop by drop to make a thick paste. This is called egg mixture.
Step 5
Just before serving, whisk the soup into the egg mixture and add parsley. Serve immediately with any home made bread.
Step 6
Per serving 224 Kcals.

Watermelon and feta salad

Serves 4
Prep time 15 minutes
Cook time 5 minutes
Total time 20 minutes
Dietary Gluten Free, Vegetarian
Meal type Salad
Misc Child Friendly, Freezable, Gourmet, Serve Cold


  • 2-3 tablespoons Extra virgin oil
  • 75g Pine nuts
  • 225g feta cheese (cut into cubes)
  • 1-2 tablespoon fresh lemon juice
  • salt
  • fresh black pepper
  • 2 tablespoons parsley (chopped)
  • 1/4 Medium watermelon (cut into cubes)


Recipe brought You by www.thepostnatal.com


Step 1
Add extra virgin oil on the feta cheese cubes. Keep aside for some time.
Step 2
Just before serving, gently toss the watermelon and feta cubes together and sprinkle with the rest of the olive oil and lemon juice. Season with salt and black pepper.
Step 3
Transfer to a serving dish and sprinkle parsley and eat Quickly!!!!
Step 4
Per serving 239 Kcal. Serves 4 people.

Vegetarian Moussaka

Serves 4
Prep time 40 minutes
Cook time 30 minutes
Total time 1 hours, 10 minutes
Allergy Egg
Dietary Gluten Free, Vegetarian
Meal type Lunch, Main Dish
Misc Freezable, Serve Hot
Occasion Formal Party


  • 100g Red lentils (washed)
  • 200g tomatoes (chopped)
  • 200g aubergine (chopped)
  • 150ml water or vegetable stock
  • 1 onion (chopped)
  • 1 clove garlic
  • 2 tablespoons olive oil
  • chopped coriander
  • 1 egg (optional)
  • 150g soft cheese
  • salt (to taste)


This nutritional recipe is given by www.thepostnatal.com.


Step 1
Firstly slice the aubergine thinly and then sprinkle little salt on that. Leave these slice for 10 minutes.
Step 2
Cook red lentils in water or vegetable stock for 20 to 30 minutes until it becomes soft to touch.
Step 3
Now take a saucepan, add olive oil, garlic, onion, aubergine fry well until it becomes soft. Put these vegetables in cooked lentils. Now transfer this mixture in oven's tray. Sprinkle little salt (optional) to taste.
Step 4
Beat the eggs and add in the mixture, sprinkle soft cheese on the mixture. Keep this mixture in preheated oven on gas mark 6 or 400°F or 200°C, for 20 to 25 minutes. Serve hot.

Buckwheat scones

Serves 6
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Egg, Milk
Dietary Gluten Free, Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Gourmet, Serve Hot
Occasion Casual Party, Formal Party


  • 100g Buckwheat flour
  • 100g rice flour
  • 25g sugar
  • 1 banana or apple
  • 100 Grams tofu
  • 1 egg
  • 150ml milk
  • 1 teaspoon bicarbonate soda
  • 70g butter or margarine
  • salt to taste


This recipe is written by www.thepostnatal.com.


Step 1
Beat the banana or apple or tofu to a smooth puree with the milk and egg.
Step 2
Mix all the dry ingredients for the scones together with the butter or margarine.
Step 3
Fold the floor mixture into the puree. Do not over mix and do not leave to stand at this point or you will loose the light structure to the scones.
Step 4
Pour the mixture on baking tray lined with parchment paper or by butter.
Step 5
Bake it in the oven on 220°C / 425°F / Gas Mark 7 for 20 to 22 minutes until it becomes brown.
Step 6
Serve hot with jam or cream.

Bacaon and Egg Pizza

Serves 4
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Allergy Egg, Soy
Dietary Gluten Free, Vegetarian
Meal type Breakfast
Misc Child Friendly, Freezable, Gourmet, Serve Hot
Occasion Formal Party


  • 1 banana or apple or tofu
  • 150ml milk or water
  • 100g rice flour
  • 100g cornflour or corn meal
  • 25g soya flour
  • 1 tablespoon olive oil
  • 1/2 teaspoon bicarbonate soda
  • 1 teaspoon sugar
  • pinch of salt
  • 2 eggs
  • 4 rashers bacon


This healthy recipe is given by www.thepostnatal.com


Step 1
Beat the banana or apple or tofu to a smooth puree by a blender with the addition of milk and egg.
Step 2
Now first prepare base, you need to mix all the dry ingredients together with olive oil. Do not over mix and do not stand for long time because you will lose the light structure of the bread dough.
Step 3
Preheat the oven for 220°C / 425°F / Gas Mark 7 for 25 minutes. Take baking tray and pour all the mixture on that and cover with rashers of bacon.
Step 4
After 15 minutes take tray out add eggs on top and return the tray for cooking again.
Step 5
Hot pizza will ready, serve it hot. Nutritious recipe for all ages people.

Ideas for Sandwiches

Allergy Egg, Fish
Dietary Gluten Free, Vegetarian
Meal type Bread, Breakfast, Lunch, Snack
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot


For this recipe savoury fillings are, cheese, sardines in oil or brine, tuna in oil or brine, carrot,cucumber, lettuce, tomatoes, bean sprouts, cold meat.

Sweet Fillings: Jam, honey, black treacle, maple syrup, banana, fresh fruit slices.

This recipe is given by www.thepostnatal.com


Step 1
Spread the butter on both bread and use the different fillings which are given above.

Baby’s rice

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Vegetarian
Meal type Breakfast, Lunch, Main Dish
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
Rice is a good source of B - vitamins and selenium, as well as slow-releasing energy, which is good for hungry babies. It is naturally gluten-free, which makes it easy for digestion. It can be refrigerated for 2 days or freeze for up to 1 month.


  • 50g brown and white rice
  • breast or formula milk (to thin)



Rice is a good source of B - vitamins and selenium, as well as slow-releasing energy, which is good for hungry babies. It is naturally gluten-free, which makes it easy for digestion.
It can be refrigerated for 2 days or freeze for up to 1 month.


Step 1
Put the uncooked rice in a blender and blend to form a fine powder.
Step 2
Put the rice powder in a saucepan and pour over 250 ml boiling water, then cook over a low heat for 5 minutes, until the water has absorbed and the mixture has thickened.
Step 3
Take the rice off the heat and stir in the milk.




Food allergies for children

In this article you will find food allergies for children. You can avoid these foods during their meal.  Some children are more likely than others to have an allergic reaction trigged by a particular food. An estimate one in ten children is prone to an allergy. Although many will grow out of it by the time they are 2 years old, others will have a  sensitivity to eggs, milk, flour or shell fish for whole life.

Current UK government guidelines suggest that infants with a strong family history of allergy should be breastfeed for at least six months or longer than that. This will provide them with antibodies to stop the allergies problem.

Trigger Foods: These foods are causes food allergies in children like, soya products, fish specially shellfish , sesame seeds, eggs, peanuts and other nuts which should not be given before 12 months.

Peanuts and other nuts: Be aware that peanuts can cause some of the most serious kinds of allergic reactions in children. Furthermore  the peanuts  are covered with salt, which is harmful for babies and children. This peanuts also have choking problem in children. Only women with history of food allergies, asthma or eczema in themselves, their partners or existing children need to avoid peanuts and peanut products during their pregnancy and when breastfeeding.

Symptoms: Anaphylactic shock, a particularly severe and frightening reaction in which the throat swells and breathing gets difficult.

Foods to avoid: Peanuts, peanut butter and unrefined peanut oil. The oil is the most difficult to detect because it is found in many ready meals and doubt about anything, do not eat it. Do not offer peanuts in any form to a children under 3 years old if there is family history of peanut allergy.  This also cause choking problem.  Some tree nuts have same problem in allergic children. So ask your GP or paediatric doctor for all details about this allergy.

Alternatives:Home-made meals, cakes and biscuits.

So you should be sure about ingredients.

If you have no family history of nut allergy, then finally ground almonds or hazelnuts may be mixed into baby foods from age of 9 to 12 months. Finely ground peanuts may be offered from 12 months.

Gluten allergy: Mostly gluten is found in wheat. Gluten is a protein that found in wheat, barley, rye, and oats.

Symptoms: Sensitivity to gluten cause colic disease like wind in stomach or stomach pain. Weight loss.

In a small number of babies, when the intestine comes into contact with gluten an allergic reaction occurs in its lining. The lining becomes smooth, preventing nutrients from being properly absorbed, and this is associated with a permeant intolerance to gluten.

Foods that can be avoid: contain gluten, such as bread, pasta, rusks etc should never be given to babies under six months. Nowadays supermarkets have gluten free bread, pasta and biscuits.

Alternatives: Rice cakes instead of bread, rice or corn noodles. Instead of wheat pasta, rice or corn (maize) cereals for breakfast, and buckwheat, millet or sorghum flour. Gluten free bread is available in all supermarkets. If your family have history about gluten allergies then Doctor will suggest to eat more oats, rye and barley from 9 months and wheat from 12 months under close supervision.

Eggs allergy: Symptoms: Rashes or eczema, skin swellings and tummy upsets.

Foods to avoid: Eggs ( egg white) cakes, some breads and pastries.

Alternative for eggs is not available.

Tomatoes: Symptoms: Rashes or eczema, and more possibilities towards hyperactivity. Because it contains salicylic acids which irritates the stomach.

Foods to avoid: Tomatoes, tomato ketchup, passata (is an uncooked tomato puree that has been strained of seeds and skins.) canned tomatoes.

Alternatives: Chopped carrots, red peppers, ground mild paprika will add color to dishes. If you have a family  history of this allergy, do not introduce tomatoes until your child has reached at least 9 months.

Citrus fruit and strawberries allergy: Symptoms: Rashes or eczema.

Foods to avoid: Fresh oranges, satsuma, orange lollies, fruit yoghurts, squash.

Alternatives: Banana, pears, plums, apricots, dried fruits, apple juice to drink.

Some children are allergic to strawberries, so watch closely the first few times that you give them to your child.

Shellfish and fish allergies: This allergies tend to be highest where fish is eaten frequently. Fish allergies mainly affect to children while shellfish allergy affect n adults. After egg, milk and now seafood is the third leading allergy.