DOCSLIB.ORG

LOFFLEX Recipe Booklet.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
LOFFLEX Recipe Booklet.Indd 40 delicious recipes for the LOFFLEX DIET Low Fat • Fibre Limited • Exclusion Diet contents Breakfast (potato recipes) .............................................................................................................................................6 Potato Cakes.......................................................................................................................................................................................................6 Potato Scones ................................................................................................................................................................................................... 7 Potato Flour Savoury Pancakes ................................................................................................................................................... 7 Soups ...............................................................................................................................................................................................................8 Carrot & Coriander Soup ......................................................................................................................................................................9 Orange Root Soup .......................................................................................................................................................................................9 Mushroom Soup ........................................................................................................................................................................................... 10 Cream of Cauliflower Soup ............................................................................................................................................................. 10 Recipes for the basic LOFFLEX Diet This recipe booklet is intended to help make the LOFFLEX diet easier to follow. Meat Dishes ..................................................................................................................................................................................... 11 Mince & Vegetable Sauce ..................................................................................................................................................................12 You can also adapt your own recipes to be suitable for the LOFFLEX diet; use the Stir Fried Beef .................................................................................................................................................................................................12 recipes here as a guide. Chicken Risotto .............................................................................................................................................................................................13 The following recipes only contain ingredients that are suitable on the basic Roast Chicken with Potatoes and Vegetables ..........................................................................................................14 LOFFLEX diet; however recipes can be adapted during the reintroduction stage to include those ingredients that are tolerated on introduction. Fish & Seafood Dishes ......................................................................................................................................15 Remember to check the ingredients labels of packaged foods. White Fish in Mushroom Sauce ..................................................................................................................................................16 Most recipes make 2-4 portions. Extra portions can be frozen and used later for Fish & Prawn Pie ........................................................................................................................................................................................... 17 convenience. Salmon with Courgette & Redbush (Rooibos) Sauce ......................................................................................18 Ginger & Prawn Chowder ..................................................................................................................................................................18 Paella ..........................................................................................................................................................................................................................19 KEY Baked Mackerel..............................................................................................................................................................................................19 tsp = teaspoon Fish Cakes ..........................................................................................................................................................................................................20 dssp = dessertspoon tbsp = tablespoon Vegetable Dishes ............................................................................................................................................................ 21 Roasted Vegetable Rice Pasta ....................................................................................................................................................22 Rice Pilaf ...............................................................................................................................................................................................................23 Rice Spaghetti with Vegetable Sauce ................................................................................................................................23 Vegetable Kebabs with Saffron Rice .................................................................................................................................. 24 contents 3 contents Side Dishes/Starters ............................................................................................................................................25 Sweet Potato (& Ginger) Mash .................................................................................................................................................. 26 Avocado with Prawns in Mango Dressing .................................................................................................................... 26 Stuff ed Peppers ...........................................................................................................................................................................................27 Balsamic Vegetables ..............................................................................................................................................................................28 Roasted Garlic & Rosemary Potatoes ................................................................................................................................28 Sweet Potato Wedges ..........................................................................................................................................................................28 Dressings & Sauces ................................................................................................................................................30 Fruity Salad Dressing ..............................................................................................................................................................................31 Garlic Infused Oil .........................................................................................................................................................................................31 Low Fat French Dressing ...................................................................................................................................................................31 Balsamic Dressing .....................................................................................................................................................................................32 Gravy Bowning ..............................................................................................................................................................................................32 Tahini Gravy .......................................................................................................................................................................................................32 Vegetable Infused Water/Vegetable Stock ................................................................................................................ 34 Meat or Poultry Stock .......................................................................................................................................................................... 34 Red Pepper & Basil Sauce ................................................................................................................................................................35 Dill & Parsley Dip .........................................................................................................................................................................................35 Basic White Sauce.....................................................................................................................................................................................35 breakfast Cakes .........................................................................................................................................................................................................
Load more

Recommended publications
  • Prodwrkshp 3.Qxd
    California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility.
    [Show full text]
  • Sizzle and Drizzle Handy Index
    INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter
    [Show full text]
  • Mechanizing the Conditioning Process of Rice Before Puffing
    Oryza Vol. 48 No. 2, 2011 (114-118) Mechanizing the conditioning process of rice before puffing Minati Mohapatra* and S. K. Das Indian Institute of Technology, Kharagpur ABSTRACT The conditioning process involving slow and uniform heating of salt soaked high moisture parboiled rice coupled with turning or agitation before puffing is the most critical factor for obtaining good quality of puffed rice. A mechanized set-up has been developed to produce pre-conditioned rice for puffing with 0.0, 2.5, 3.5 and 5.0% salt (w/w). Pre-conditioning process irrespective of the salt contents continued for about a time period of 90 minutes (except for no salt condition taking about 80 minutes) till the final hardness of the grain was achieved between 44-47N. The final moisture content of the pre-conditioned grain was achieved as 10-10.30 % (wb). Percentage puffing and expansion ratio of machine pre-conditioned rice were observed as 97.8±1.26 %, 6.3±0.28 and 92.2±0.69 %, 6.4±0.22 respectively for microwave puffing and traditional puffing. Therefore, the developed machine is able to produce well conditioned rice for producing quality puffed rice. Keywords: puffed rice, pre-conditioning, mechanization INTRODUCTION (Chinnaswamy and Bhattacharya, 1983b, Puffed rice is a popular low cost breakfast cereal and Chandrasekhar and Chattopadhyay, 1991) for 20-25 s. snack used worldwide because of its ready to eat (RTE), The whole process of puffing is very tedious, time lighter and crispness characteristics. India produces consuming and involves a large amount of skilled labour annually 89 million tonnes of rice (second largest working in hot conditions.
    [Show full text]
  • Pear and Rhubarb Crumble with Custard
    PEAR AND RHUBARB CRUMBLE WITH VANILLA CUSTARD Season: All year From the garden: Pears, rhubarb, eggs Type: Dessert Difficulty: Easy Country of origin: England Serves: 3 serves Source: foodtolove.co.nz/furtherfood.com PEAR AND RHUBARB CRUMBLE Equipment Ingredients *chopping board *4 pears in quarters (stewed or from a can) *knife *3 rhubarb stalks *saucepan *1 tbsp sugar *mixing bowls *¾ cup plain flour *measuring cup and spoons *80 g of butter or margarine *baking dish *1/3 cup brown sugar *¼ cup shredded coconut *¼ cup rolled oats *½ tsp cinnamon VANILLA CUSTARD *mixing bowl *1 egg *whisk *1 tbsp cornflour *measuring cup and spoons *2 tbsp sugar *saucepan *1 cup of milk (cow or plant) *1 tsp vanilla extract Method 1.preheat oven to 180 degrees 2.remove any stringy bits from the rhubarb 3.cut the rhubarb in 5 cm long pieces 4.place the rhubarb pieces in a saucepan with the 1 tbsp of sugar and cover with a little water 5. place on the stove and cook for approximately 5 min. until rhubarb is tender but not falling apart 6. add the flour for the crumble into bowl and add butter or margarine in small pieces 7. rub the butter into the flour until it resembles crumbs 8. add sugar, coconut, oats and cinnamon to the butter/flour mixture and mix 9. place the rhubarb (with a little bit of the cooking liquid) and the quartered pears into a baking dish and sprinkle with the crumble mixture 10. put the dish into the oven and bake for around 20 minutes 11.
    [Show full text]
  • Effect of Soaking Temperature and Time on GABA and Total Phenolic Content of Germinated Brown Rice (Phitsanulok 2)
    CAST Vol.17 No.2 Jul.-Dec. 2017 Effect of Soaking Temperature and Time on GABA and Total Phenolic Content of Germinated Brown Rice (Phitsanulok 2) Kanjana Singh1, Piyawan Simapisan1, Suwanna Decharatanangkoon1and Niramon Utama-ang2,3* 1Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand 2Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand 3Rice Product Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand Abstract Rice grains riched in gamma-amino butyric acid (GABA) are increasingly popular, particularly in the health food market. It has a major inhibitory effect on neurotransmitter function, cancer cell and also reduces blood pressure. GABA contents in rice were investigated during germination. GABA levels in rice are influenced by many factors including the duration of seed incubating, soaking temperature, soaking time or in pre-germinated brown rice. The objective of this study was to investigate the effect of soaking temperature and time conditions on GABA content of brown rice germination. Phitsanulok 2 rice was germinated following a central composited design with different soaking temperature durations (20-40oC) and time (60-300 min) for 10 treatments, then incubating at 25oC for 24 hr. Physical quality, pH of soaking water, protein, GABA and total phenolic compound (TPC) content were analyzed. The results showed that GABA content and TPC increased from 6.71 mg/100g, 13.68 mgGAE/100g of dry sample (raw material) to 18.74 mg/100g, 33.95 mgGAE/100g of dry sample, respectively. Regression model showed that an increase of soaking temperature and time affected on an increase of as well as TPC.
    [Show full text]
  • Breakfast/Brunch
    LAKEHOUSE EGG COMBOS BENEDICTED Served with Choice of Potato & Toast Served with Choice of Potato LAKEHOUSE SPECIAL 9 STEAK N EGG 14 3 Eggs, 2 Bacon, 2 Sausage, Potatoes, Toast English Muffin, Grilled Steak, Poached Eggs, Spinach, Tomato, Hollandaise THE USUAL 8 TRADITIONAL 10 2 Eggs, 1 Meat, Potato, Toast English Muffin, Canadian Bacon, Poached Eggs, Spinach, Tomato, DOLLAR BAY BIKINI 8 Hollandaise Egg Whites, Turkey Sausage, Fresh Fruit CRAB CAKE 13 EGGS & JOHNNY CAKES 8 English Muffin, House Crab Cake, Poached Eggs, Spinach, Tomato 2 Eggs, 2 Pancakes, 1 Meat, Toast Hollandaise EGGS & FRENCH TOAST 8 SOUTHERN CHICKEN 12 2 Eggs, 2 French Toast, 1 Meat House Biscuit, Fried Chicken, Sausage Gravy, Sunny Eggs, Bacon Crumble EGGS & HASH 7.5 THE IRISH-11 2 Eggs, Corned Beef Hash, 1 Meat English Muffin, Corned Beef, Poached Eggs, Spinach, Tomato, Hollandaise EGGS & BISCUITS 7.5 2 Eggs, 2 Biscuits & Gravy, 1 Meat LAKEHOUSE CLASSICS DEVILED PORK BELLY 10 BRIDGETTE’S BRIGHT N EARLY SPECIALS House Deviled Eggs, Arugula, Crisp Pork Belly 7-9AM SOUTH WAFFLE 13 #1 2 Eggs, Potatoes, Toast $4 House Waffle, Fried Chicken, Sausage Gravy, Sunny Egg, Bacon Crumble #2 2 Eggs, ½ order of Meat, Potatoes ,Toast $5 CHICKEN N WAFFLE 12 #3 2 Eggs, ½ order of Meat, 2 Johhny Cakes $6 House Waffle, Fried Chicken, Buffalo Sauce, Bourbon Sauce #4 2 Eggs, Biscuits & Gravy $6 AM BURRITO 11 Onion, Green Pepper, Spinach, Tomato, Jalapeno, Black Beans, Cheddar LEGENDARY OMELETTES $10 Cheese, Egg, Choice Of Potato Served with Choice of Potato & Toast BRUNCH BURGER 11 SOUTHWEST
    [Show full text]
  • SOUTH AUSTRALIA Product Catalogue July 2019 About Balfours a South Australian Icon
    SOUTH AUSTRALIA Product Catalogue July 2019 About Balfours A South Australian icon. Balfours was established in 1853 at 130 Rundle Street and is now Australia’s oldest manufacturers of baked goods. When James Calder and his wife Margaret Balfour arrived in Adelaide, they brought with them the finest traditions of European baking. Through prosperous times, depressions and two world wars we’ve kept those traditions alive with our much-loved range of premium cakes and pastries. Today, Balfours is still wholly South Australian-owned. Our products are baked with the same pride and dedication to quality that has distinguished us since our earliest days. Why Balfours? Balfours continues to strive for quality products and faultless service. We have a customer-centric approach to business and have vast experience with many kinds of businesses; from schools, swimming pools, and local grocers to large supermarkets, our experience ensures our partners get the right product mix and service to make them profitable. For more information or to talk to a customer service representative call 1300 300 032 or visit balfours.com.au 165 Years of History SOUTH AUSTRALIAN owned and operated We’re proud to offer these services in South Australia: OVER 200 SKUs available MARKETING MATERIAL support for select products FREE NEXT DAY DELIVERY state-wide (Monday to Thursday) LOW minimum order quantities $40 LARGE field team resource available CUSTOMER SERVICE centre open Monday to Friday (6:30am to 4:00pm ACST) ONLINE WEBSTORE customer store for easy and efficient orders Contents FRESH PIES, PASTIES & SAVOURY ROLLS QUICHES TARTS Traditional Footy Pie ...........
    [Show full text]
  • My European Recipe Book
    My European Recipe Book Recipes collected by students and teachers during the COMENIUS-Project “Common Roots – Common Future” in the years 2010 - 2012 In the years 2010 – 2012 the following schools worked together in the COMENIUS-Project “COMMON ROOTS – COMMON FUTURE” - Heilig-Harthandelsinstituut Waregem, Belgium - SOU Ekzarh Antim I Kazanlak, Bulgaria - Urspringschule Schelklingen, Germany - Xantus Janos Kettannyelvu Idegenforgalmi Kozepiskola es Szakkepzo Iskola Budapest, Hungary - Fjölbrautaskolinn I Breidholti Reykjavik, Iceland - Sykkylven vidaregaaende skule Sykkylven, Norway - Wallace Hall Academy Thornhill, Scotland <a href="http://de.fotolia.com/id/24737519" title="" alt="">WoGi</a> - Fotolia.com © WoGi - Fotolia.com ~ 1 ~ During the project meetings in the participating countries the students and teachers were cooking typical meals from their country or region, they exchanged the recipes and we decided to put all these family recipes together to a recipe book. As the recipes are based on different measurements and temperature scales we have added conversion tables for your (and our) help. At the end of the recipe book you will find a vocabulary list with the most common ingredients for the recipes in the languages used in the countries involved in the project. For the order of recipes we decided to begin with starters and soups being followed by various main courses and desserts. Finally we have added a chapter about typical cookies and cakes. We learned during the project work, that making cookies yourself is not common in many of the countries involved in this project, but nevertheless many nice cookies recipes exist – we wanted to give them some space here and we hope that you will try out some of them! We have added a DVD which shows the making of some of the dishes during the meetings and also contains the recipes.
    [Show full text]
  • Product List Winter 2020/21 2 Winter 2020/21 Winter 2017 3
    Product List Winter 2020/21 2 Winter 2020/21 Winter 2017 3 Contents Large and Small meals Large and Small Meals Textured Modified A huge selection of mains, soups, Savoury Pastries 04 Level 3 (Liquidised) 22 sides and desserts – created to Breakfast 04 Level 4 (Puréed) 22 sustain and nourish patients. Soups 05 Level 4 (Purée Petite) 25 Main meals – Meat Level 5 (Minced & Moist) 26 • Beef 06 Level 6 (Soft & Bite-Sized) 27 • Poultry 06 • Pork 08 • Other Meat 08 Special Diets • Lamb & Mutton 09 Gluten free 29 Main Meals - Fish 09 Free From 30 Main Meals - Vegetarian 10 Mini Meals Extra 31 Sides Energy dense 32 • Accompaniments 11 Low & Reduced Sugars Individual Desserts 32 • Vegetables 12 Finger Foods 33 • Potatoes and Rice 13 Desserts Ethnic Meals • Hot Desserts 14 Kosher Meals 35 • Cold Desserts 16 Kosher Desserts 35 • Cakes 16 Caribbean & West Indian Meals 36 Asian Halal Meals 37 CarteChoix Asian Halal Vegetarian Meals 38 Main meals – Meat • Beef 18 Dietary Codes 39 • Lamb 18 • Poultry 18 • Pork 18 Main Meals - Fish 18 Main Meals - Vegetarian 18 Main Meals - iWave Recommended 19 Desserts • Hot desserts 19 Making food that tastes great and aids patient recovery has been our mission from day one. It’s what our registered dietitian and team of qualified chefs work tirelessly for. Whatever a patient’s dietary needs, ethnic preference or taste, it’s about offering them something good to eat. Our Dietitian, Emily Stuart, is a healthcare expert as well as a member Minced Beef Hotpot : 324112 of the BDA 4 Winter 2020/21 Large and Small Meals Winter
    [Show full text]
  • Low Sodium.Indd
    The Right Foods for You Food & Nutrition Center LOW SODIUM (140 mg or less per serving) Because sodium has been associated with high blood pressure and heart disease, it’s important to monitor your intake. We’ve created a list of items that have 140 mg or less of sodium per serving, so you can print it out and use it while you shop. But we’ve made it even easier. Throughout your neighborhood store, look for Nutrition Facts shelf tags next to or below some products’ price tags. Each one will give you useful informa- tion about the product it represents. The list of Dairy items starts below, Frozen Food items begin on page 4, and Grocery items on page 9. D A I R Y BREAD AND DOUGH sButter (Cont’d) sAerosol Cream (Cont’d) sDesserts Lurpak Publix Pillsbury Butter, Unsalted Whipped Cream Topping – Fat- free, Heavy, or Light varieties Ready to Bake! Deluxe Organic Valley Classic Cookies – Big Turtle, Sweet Cream Butter, Unsalted Reddi Whip Chocolate Chip, or White Chunk Cream – Extra Creamy or Lite Macademia varieties Plugra Chocolate varieties Ready to Bake! Hershey’s European Butter, Unsalted Topping – Extra Creamy or Lite Cookies, Chocolate Chips Publix varieties Tortillas s Sweet Cream Butter, Unsalted sCoffee Cream Tamxico Sweet Cream Butter Quarters, International Delight White Corn Unsalted Coffee Creamers – Amaretto, Whipped Butter, Unsalted Cinnamon Hazelnut, Fat- BUTTER AND MARGARINE Free French Vanilla, Hazelnut, sButter CONDIMENTS Southern Butter Pecan, Sugar Breakstone’s sHorseradish and Sauces Free French Vanilla, Sugar Free Hazelnut,
    [Show full text]
  • KEY LIME SEMIFREDDO Toasted Meringue, Graham Cracker
    \\\\\\\\ //////// \\\\\\\\ //////// non-alcoholic JUMP START PORK RINDS eôté cold brew coffee, milk, chili, cinnamon // 4.5 bbq spice, bama, watermelon hot sauce // 6 PIMENTO CHEESE DIP PRAIRIE FIRE pickled peppers, grilled bread // 9 cucumber, jalapeño, basil, soda // 3.5 CRISPY BOUDIN BALLS DA LIME AND DA CACAO NIB creole mustard, scallions // 6 strawberry-cacao nib shrub, house mixed limeade, soda // 3.5 SHRIMP LETTUCE WRAPS THE PATTON scallion, shishito, sambal, pickle aioli, crispy garlic, cucumber // 13 ginger, peach, soda, lemon // 3.5 MIXED LETTUCES feta, radish, cucumber, sunflower seeds, white wine vinaigrette // 11 /// ask your server about “spiking” any of our house refreshments \\\ add chicken // 5 add blackened shrimp // 6 #STOPSUCKING GRILLED CHICKEN CHOP SALAD We’ve teamed up with Lonely Whale to help eliminate plastic from the world’s tomato, cucumber, avocado, blue cheese, bacon, egg, green goddess // 14 oceans, that’s why we’ve eliminated plastic straws from our menus. Can’t let go substitute blackened shrimp // 2 just yet? We’re happy to provide you a biodegradable paper straw AVOCADO TOAST tomato, greens, cucumber, buttermilk vinaigrette, sunflower seeds // 12 add egg // 3 add bacon // 3 add chicken // 5 add blackened shrimp // 6 \\\\\\\\ //////// BLACKENED MAHI-MAHI SANDWICH lime aioli, shredded lettuce, bread and butter pickles, tomato // 14 KEY LIME SEMIFREDDO toasted meringue, graham cracker crumble // 5 OKC HOT FRIED CHICKEN SANDWICH ranch, pickles, cilantro, potato bun // 14 FLOURLESS CHOCOLATE CAKE mint chocolate
    [Show full text]
  • Rice Free Diet Rice Is One of the Most Common Causes of Food Protein Induced Enterocolitis Syndrome (FPIES) in Australia
    Departments of Nutrition & Dietetics and Allergy/Immunology Rice Free Diet Rice is one of the most common causes of food protein induced enterocolitis syndrome (FPIES) in Australia. It is an extremely rare cause of immediate food allergy. .. It is important to avoid all forms of rice if you have been diagnosed with a rice allergy. Rice can be found in unexpected foods, so you must always read food labels carefully. Foods that must be avoided: All kinds of rice: brown, white, jasmine, basmati, wild, Arborio, sticky, jasmati, glutinous etc. All kinds of rice flour: brown, rice, Cereals: rice bran, puffed rice, rice bread/wraps, rice pasta, rice noodles, rice paper Oils: rice bran oil Sauces: mirin, rice vinegar, thickening agents. Where you are likely to find rice: Biscuits and crackers e.g. shortbread, rice crackers, rice cakes. Breads e.g. breads containing rice flour, rice bread, rice mountain bread. Foods from diverse cultures e.g. paella, risotto, arancini balls, fried rice, biryani, burritos, fajitas, burger patties, fritters, sushi, nougat, dumplings. Cereals e.g. rice bubbles, muesli, rice puffs, muesli bars. Drinks: rice milk Gluten free and health food products e.g. cake mixes, breads, packaged foods. Puddings e.g. rice pudding, black rice pudding, cakes made with rice flour. Packaged foods e.g. muesli bars, biscuits, rice wheels, rice sticks. Party foods e.g. chocolate crackles, slices, cakes. Noodles and pasta e.g. vermicelli, rice noodles. Wrappings e.g. rice paper rolls, rice paper (sweet). Mineral and vitamin tablets Sausages (many will have rice flour as a filler) What you can use: It is best to discuss with your doctor which other grains apart from rice your child can have.
    [Show full text]