Barbecue food for allergy sufferers The sun is out, the garden is full of friends and family; it’s all looking good for a excellent afternoon of good food and good conversation. You give the yell that the grub is ready and everyone surges forward to feast on the tasty choice of meats and salads you’ve spent the afternoon preparing. All except one person, that is. What’s going on? Apparently, this unfortunate person has a food allergy and dares not risk the consequences of tucking into your adoringly prepared and completely barbecued food.
It’s fine, they reassure you, they brought a Tupperware box with some basic rice and they’ll be all right with that, Oh dear, not the perfect situation! Cooking food for those who have food allergies can be extremely tricky and because people could be sensitive to such a number of different things, it may be very difficult to cover all the angles. But if you try and cater for a couple of more widespread allergies then you can rest assured you’ve done your very best. One particular food that a growing number of people tend to be discovering they’re allergic to will be gluten, which is present in wheat, barley and rye.
This particular allergy symptom is called coeliac disease and it leads to bloating, painful stomach cramps as well as damages the lining of the intestine. In severe cases even a small amount of gluten will make the sufferer feel totally unwell indeed, so this means things like burger buns, beers and pasta salads are generally off the menu for them - not much fun at a barbecue. Once you discover you’re likely to have a guest that suffers this issue at the Gas Barbeque then try and arrange some gluten options for them. Burgers just don’t taste the same without a bun, so have a look in your nearby supermarket for some wheat-free buns or baps. The majority of larger branches of Sainsbury’s and Tesco should have a gluten-free area in the bread aisle or speciality foods section so they won’t be tough to come across. And if you have the time you can go all out and make home made burger buns with white rice flour rather than wheat flour.
They are quite time consuming, but your visitors will be so appreciative of the effort you’ve made because shop bought gluten-free bread products can be a little dry as well as flavourless. Something else that coeliac sufferers have to steer clear of will be beer because barley and rye also contains gluten. A wonderful option is, obviously, cider which is the ideal beverage to enjoy over ice on a hot sunny mid-day.
Today you can get various fancy flavoured ciders, from pear to mixed berries, as well as the traditional apple ciders. Bulmer’s, Magners and also Aspalls provide the widest selection. If your visitors would rather have some thing a little less sugary then you may offer them a gluten-free beer.
Right up until recently beers like this have been fairly tricky to find, particularly in the UK, however with increasing numbers of people being diagnosed with coeliac disease every year, brewers have realised there is a serious market for it. You may not have the ability to pick them up too readily in your nearby supermarket, but if you check out Green’s gluten-free beers you’ll find a choice of good pale and dark ales that have all been made with de-glutenised barley malt. They’ll deliver to England and Wales for the very reasonable price of £8.50 for up to two cases.
Nut allergies, though not as common as gluten allergies can also eliminate Charcoal Barbecues for the people who suffer from them. Actually, having a nut allergy rules out an awful lot of foods for sufferers, with there being hidden traces of nuts so many foods. One of the biggest contributors is the simple peanut as ground peanuts are used to thicken numerous sauces and marinades. And even if nut products are not in the list of ingredients the majority of producers will explain that they can’t guarantee the sauce is 100% nut free. If you know you’re going to be feeding someone with a nut allergy it’s a good idea to try and make some sauce your self. You may find that your visitor quizzes you quite intensely on the constituents, but don’t end up being upset by this, the reason they need to be so careful is because they can become very ill if they ingest even the smallest bit of nut. Lots of people can even go into anaphylactic shock and die. To be on the safe side make a list of the things you’ve put into your sauce and leave it typed out near the serving table so that your! visitor can easily make sure for themselves. It might appear to be a lot of effort, however anyone with an allergy will be so thankful for the effort you’ve made, particularly as they have to spend their own lives requesting dining places and other eateries what the sauce is made from! Here’s a great recipe for homemade bbq sauce that all your guests can appreciate, even the allergy sufferers. 245g (9 oz. ) apple sauce purée 120g (4 oz. ) ketchup 340g (12 oz. ) dark brown soft sugar 5 tablespoons. lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/2 teaspoon powder 1/2 teaspoon ground cinnamon Simply mix all the ingredients with each other in a bowl and leave the mixture in the refrigerator for an hour before marinating your bbq meats with a large quantity of the marinade. Just like other occasions where you’re preparing food for guests, by trying and find out in advance if anyone has got any kind of special nutritional requirements, this will make your bbq a genuine success assure that everyone loves the fruits (and meats) of one's labour.