Barbecue Food for Food Allergy Sufferers

Bbq food for allergy sufferers

The sun is out, the garden is full of friends and family; it’s all looking great for a great afternoon of excellent food and good conversation.

You give the yell that the grub is prepared and everybody surges forward to feast on the scrumptious selection of meats and salads you’ve spent the afternoon preparing.

All other than one person, that is.

What’s going on? It turns out that this unfortunate individual has a food allergy and dares not risk the consequences of tucking into your adoringly prepared and perfectly barbecued food.

It’s fine, they reassure you, they brought a Tupperware box with some basic rice and they’ll be just fine with that,Oh dear, not the ideal situation!

Cooking food for people with food allergies can be quite tricky and since individuals could be sensitive to such a variety of different things, it can be very hard to cover all the angles.

But if you try and cater for one or two of the more widespread allergies then you can rest assured you’ve done your very best.

One particular food that a growing number of individuals are finding they’re allergic to will be gluten, which is found in wheat, barley and rye.

This allergy is called coeliac disease and it leads to bloating, painful stomach cramps as well as damages the lining of the intestine.

In extreme instances even a small amount of gluten will make the patient feel totally unwell indeed, so this indicates things like burger buns, beers as well as pasta salads are generally off the menu for them - not much fun at a Charcoal Barbeque.

If you know you’re going to have a visitor who experiences this condition at your bbq then try and arrange some gluten options for them.

Burgers just don’t taste the same with no bun, so have a look in your nearby grocery store for some wheat-free buns or baps.

Most bigger branches of Sainsbury’s and Tesco should have a gluten-free area in the bread aisle or speciality foods section so they won’t end up being tough to run into.

In case you have the time you could go all out and make home made burger buns by using white rice flour instead of wheat flour.

They are quite time consuming, but your visitors is going to be so thankful for the effort you’ve made because shop purchased gluten-free bread products can be a little dry as well as flavourless.

Something else that celiac sufferers need to avoid is beer as barley and rye also include gluten.

A fantastic alternative is, of course, cider which is the perfect beverage to enjoy over ice on a warm sunny afternoon.

These days you can get various fancy tasting 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 prefer some thing rather less sweet then you may offer them a gluten-free beer.

Right up until a short while ago beers like this have been fairly tricky to find, particularly in the UK, but with increasing numbers of people being identified as having celiac disease every year, brewers have realised there is a serious market for it.

You may not be able to pick them up too readily in your nearby supermarket, but if you take a look at Green’s gluten-free beers you’ll find a choice of fine pale and dark ales that have all been brewed 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, while less common as gluten allergies can also rule out Gas Barbeques for the people who suffer from them.

Actually, having a nut allergy rules out a lot of foods for sufferers, with there being concealed traces of nut products numerous foods.

One of the largest causes is the humble peanut because ground peanuts are used to thicken lots of sauces and marinades.

And even if nuts are not in the list of ingredients the majority of producers will tell you that they can’t guarantee the sauce is 100% nut free.

If you know you’re likely 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 guest quizzes you very intensely on the constituents, but don’t be upset by this, the reason they have to be so careful is because they can become really ill if they consume even the tiniest bit of nut.

A number of people can even go into anaphylactic shock and die.

To be on the safe side create a list of the things you’ve put into your marinade and leave it wrote out near the serving table so that your! guest can easily make sure for themselves.

It might appear to be a lot of work, but anyone with an allergy will likely be so thankful for the effort you’ve made, particularly as they need to spend their own lives requesting dining places and other eateries precisely what the sauce is made from!

Here’s a great recipe for homemade barbecue sauce that all your friends and relatives can appreciate, even the allergy sufferers.

245g (9 oz.) apple sauce purée

120g ( 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 fridge for an hour before marinating your barbecue meats with a large quantity of the sauce.

As with other occasions where you’re preparing food for guests, if you try and find out beforehand if anyone has any kind of special dietary requirements, this will make your barbecue a genuine success assure that everyone enjoys the fruits (and meats) of the labour.