When I initially went gluten free about five years ago, I eliminated dairy products from my diet, too. My body functioned well using this approach, but eventually I started “sneaking” a little dairy here and there. Not surprisingly, the “sneaks” led to more and more; today I’m a dairy eater once again. But even though I don’t react quite as negatively to dairy products as I used to, I can’t help feeling like giving dairy-free another whirl. With so many of my colleagues, such as Denise Jardine, author of The Dairy-Free & Gluten-Free Kitchen, developing such creative and enticing recipes, it shouldn’t be hard.
Nutrition educator Denise Jardine is particularly qualified in the dairy-free camp, having writing Recipes for Dairy-Free Living in 2001. Now, after discovering her own gluten allergy, she brings us a new collection of 150 recipes, free from gluten and dairy in any form. Jardine also includes a coding system on the recipes, labeling them free from other allergens, such as egg, soy, and nuts, or sugar and oils as well. Her introduction to the book includes a primer on understanding the types of issues stemming from dairy or gluten intolerances, label reading guidance, and a particularly enlightening section regarding calcium.
Many of the entrees in The Dairy-Free and Gluten-Free Kitchen follow my preferred method of cooking, namely focusing on the foods you can eat rather than lamenting those you can’t: Halibut in Swiss Chard Wraps, Lamb Tagine with Dates, etc. For you bakers out there, Jardine also offers plenty of opportunities to recreate those foods you’ve been missing in the “yeasted and quick breads”, “sweet endings”, and “breakfast” chapters.
So far I’ve only tried the Creamy Broccoli Soup (next up Amaranth Sesame Breadsticks), which was quite successful, especially given the ease of preparation. I did whip up the Dairy Milk Alternative (essentially homemade almond milk) listed as a sub-recipe to thicken and enrich the soup, but you could just as easily substitute your favorite dairy-free milk of choice. (I left the milk unsweetened for the soup, but adding the optional ingredients would make a fantastic flavorful base for smoothies.) I can see this almond milk as something that would be handy to keep in the fridge at all times. Denise Jardine and her publisher, Ten Speed Press, have been kind enough to share the recipes for the broccoli soup and the dairy milk alternative with us. If you’re interested in learning more about The Dairy-Free & Gluten-Free Kitchen, check the website or Facebook page. Enjoy! ~LbR