Demand for gluten and dairy-free options prompts Keith Kenny to pen amazing book
Skinny Victoria Beckham is said to maintain her tiny figure by sticking to a strict gluten-free diet.
Gwyneth Paltrow, Lady Gaga and Andy Murray are also big fans of the wheat-free and dairy-free way which means no bread, pizza, pasta or cakes.
Eating gluten-free is a must for anyone suffering from coeliac disease but thanks to its celebrity following it has become more and more popular for people wanting to lose weight and improve their health.
Singer Miley Cyrus is a huge advocate of the eating plan recently tweeting about the effects on her figure as she defended herself against comments that she had an eating disorder.
‘For everyone calling me anorexic, I have a gluten and lactose allergy. It’s not about weight it’s about health. Gluten is cr@pppp anyway!’
She also told fans: ‘Everyone should try no gluten for a week. The change in your skin, physical and mental health is amazing.’
People with Crohn’s disease, Irritable Bowel Syndrome (IBS), and wheat intolerance are also among those who avoid wheat, sugar, refined foods, and dairy; with arthritis sufferers also advised not to consume milk or dairy products, which can contribute to digestive and skin problems too, as well as inflammatory reactions.
In response to demand from shoppers most Irish supermarkets now offer a range of gluten-free products but new research has highlighted that these foods are often substituting gluten for fat, and can contain up to five times the amount of fat as their non gluten alternatives.
Step up Ireland’s first gluten-free and dairy-free cookbook, Cookability written by award-winning chef Keith Kenny.
The book has over 50 recipes and cooking suggestions suited to Irish tastes. Soups, sauces, seafood, chicken, lamb, pork and beef dishes all feature, as well as delicious desserts that are quick and easy to prepare.
Keith runs La Banca Ristorante in Lucan Village in Dublin, as well as an outdoor catering service, Unique Cuisine.
His wife Melanie is dairy and gluten intolerant and helped him discover a whole new way of cooking, and an array of different ingredients he had never used before.
“I was constantly adapting popular dishes to suit gluten-free, dairy-free, or coeliac-friendly diets, and I realised in the restaurant that there was huge demand for this kind of freshly prepared meal,” he said.
People with an intolerance often find themselves settling for very bland, unoriginal dishes when eating out, as there is not enough culinary imagination put into creating dishes to suit their needs.
“Cookabiity outlines, many healthy and delicious foods are naturally gluten-free, including beans, seeds, unprocessed nuts, fresh eggs, fresh meats, fish and poultry, and fruit and vegetables. Goat and sheep milk are good options for those avoiding dairy, as are rice, oat, almond, soya and coconut milk.”
Nutrition expert Erika Doolan collaborated with the chef on the recipes, ensuring that, despite avoiding certain food groups, all Cookability meals contain the key nutrients people need in a healthy diet, like iron, calcium, and fibre.
The nutritionist, who also worked on the innovative raw food menu at Dylan McGrath’s Rustic Stone restaurant, made a comprehensive analysis of each
Cookability dish, to ensure it was not only gluten-free and dairy-free, but also great-tasting and healthy.
Cookability, by Keith Kenny, is on sale now in Easons and all good bookshops and costs €20. The cookbook is also available from La Banca restaurant in Lucan. Royalties from Cookability will be donated to the Irish Cancer Society.