Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 11

Wheat-free flours play an important part in many of the recipes in this book so I suggest that you stock up on different kinds. There is nothing worse than finding you have run out – particularly when it can require a major trip or an internet order for you to replenish supplies. You’ll be disappointed you cannot make that cake or pastry and, in my experience, it’s tempting to using a bit of leftover wheat flour – which would, of course, ruin your efforts to be wheat free.

These days, our busy lifestyles mean we need to have a flexible approach to food. This is reflected in these recipes, which can be adapted to suit your tastes and needs. It is easy, for instance, to halve or double the quantities according to your needs. You can also play around with the ingredients. If you like the general idea of the recipe but not the main ingredient you can, for example, swap salmon for a similar oily fish such as tuna, marlin or swordfish. A turkey recipe, for example, can be swapped with chicken, pheasant or guinea fowl. Red meats can be changed to other red meats and so on. You can substitute fresh or dried fruits with different varieties and combinations and substitute dairy products with goat, sheep or alternative dairy-free products. In my view, a good recipe book should provide ideas and inspiration and should be followed in a relaxed and enjoyable way.