Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 9

If you are intolerant to wheat, it is important not to become obsessive about the whole thing. Yes in a perfect world we would avoid wheat entirely (and of course you must do if you are allergic to wheat or are a coeliac) but why go to extremes when it is unnecessary? As we know, many manufactured products do contain very small amounts of wheat but if you eat these products only occasionally you should not have an adverse reaction. Soy sauce is a good example. Ordinary soy sauce contains a very small amount of wheat and is therefore unlikely to cause any problems for someone who eats the odd meal cooked with it. Wheat-free soy sauce is available in the shops but if you convince yourself that you must only have the wheat-free brand then you’ll worry every time you eat out at a Chinese restaurant – which defeats the point of going out.

Make sensible choices when eating out; there will always be an alternative to wheat-based meals. An Italian restaurant, for example, will have much more than pasta and pizza – try risotto or fish. Alternatively, you can ask them to cook some dishes to suit you – cooking escallops without the flour and breadcrumbs, for instance, perhaps with some tomato sauce or with some sage and lemon juice, would not be too much trouble and chefs are generally very obliging.

Choose simple food that is more likely to be wheat free, such as salads to start or fruit and Parma ham followed by steamed or roast fish, vegetables and grilled meats. Avoid all the pastries, soufflés and hot puddings and instead have delicious sorbets, ice creams, fruit poached in liqueur, fresh fruit salad or a wicked chocolate or fruit mousse. Do not be tempted by petits fours with coffee, but do enjoy top quality or hand-made chocolates.