Catering for food intolerances

Following a gluten or wheat free diet needn’t be restrictive when it comes to enjoying fabulous food. Try our new ‘Free From’ range of gluten and wheat free cereals, breads and biscuits, or take inspiration from the ideas below, for meals to be enjoyed by the whole family. Carla Mills shows us how...

• Rice, which is incredibly versatile - try in a creamy mushroom or seafood risotto, a classic kedgeree, spicy biriyani, or delicious brown rice salad.
  


• Wheat free pasta goes perfectly with a roasted red pepper and pesto sauce, in a satisfying chicken breast or tuna pasta bake, or served with a red wine enriched meaty ragu.
  


• Try quinoa instead of pasta or cous cous. Serve in a summer salad with feta cheese, baby spinach and toasted pinenuts, as a spiced pilaff with juicy kebabs, or added to soups, stews and chillis. Fabulous and flavoursome in a herby Middle Eastern tabbouleh, or cooked in vegetable stock with Cajun spiced chicken and vegetables.
  


• Potatoes are delicious simply baked and loaded up with your favourite fillings; or cut into thick wedges and roasted, layered with garlic and cream in a rich and creamy dauphinoise, roasted in Indian or Mexican spices, or steamed and added whilst warm to a herby vinaigrette dressing.
  


• Bake sweet potatoes until meltingly soft and stuff with a tasty filling – try a crumbly cheese and cranberry relish, or brush with cumin and olive oil and cut into wedges and roast in the oven.
  


• The Co-operative Free From Ciabatta is fabulous warmed with soup, toasted with crumbly cheese and tomato chutney or topped with prawns, eggs or smoked salmon for open faced sandwiches.
  


• Rice noodles are perfect for speedy beef or vegetable stir fries, or with fragrant Thai chicken curries and juicy cold prawn noodle salads.
  


• The Co-operative Free From Pittas are great stuffed with warm chicken kebabs or minty lamb koftas, succulent prawns or tuna in a light lemon mayo or served warm with houmous, tzatziki, garlic marinated olives and chunks of feta cheese for a mezze style lunch.
  


• Canned beans and chickpeas can be whizzed into filling soups, houmous style dips, or added to casseroles, med-style ratatouille or tuna, chicken or cheese salads.
  


• Wheat-free oatcakes and rice cakes make for a speedy lunch - enjoy with cheese and chutney or smoked fish pate.
  


• The Co-operative Free From Museli makes for a hearty, healthier breakfast served with low fat yoghurt, berries and drizzled with honey, but are also perfect for baking into fruit crumbles and buttery flapjacks.
  


• The Co-operative Free From Triple Chocolate Cookies are delicious crushed with butter for a crunchy cheesecake base, crumbled over softened vanilla ice cream topped with warm chocolate sauce or dunked in coffee and dark rum and layered with sweetened mascarpone for an alternative tiramisu style dessert.
  

The Free From range will be available in larger Co-operative Food stores from this summer. For details of your nearest store, please contact The Co-operative Customer Careline on (freephone) 0800 0686 727.