when you have to cut out food, it's all too easy to focus on what you can't eat, yet broadening food horizons is a good antidote to allergies. if you don't limit yourself to one cuisine, a whole world of possibilities opens up. Travel throws up plenty of oportunities to sample a different cuisine but you may prefer to try out new dishes in restaurants at home first, or cook them yourself. Don't rule out any cuisine even if it appears to be unsuitable. italy may be the home of wheat-based pasta but for carbohydrate-loving gluten-avoiders there are also deliciously satisfying risottos, polenta, and potato gnocchi.
Being the product of many countries myself, there is no national bias to the culinary regions chosen in this book. I picked popular cuisines as well as great culinary traditions and grouped together those with advantages for a particular allergy group - for example, Chinese and South East Asian, which are great for dairy-avoiders. Popular restaurant dining choices such as Mexican (Tex-Mex), Indian, Thai, Middle Eastern, and Japanese were all given a place too. With unlimited space I'd sing the praises of many more so let this simply be the start of your culinary explorations.
I've described dishes in this section according to what they ought to or most usually contain, but there are always regional variations and no accounting for the additions cooks and companies may make to classic recipes. The severity of your allergy will determine how, when, and where you can experiment. Cross contamination with peanuts/nuts, gluten, and for severe allergics, dairy and egg are an issue in most restaurants. If in any doubt, the best place for you to try a new cuisine is in your own kitchen.
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What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.