b'RECIPEADAPTATIONSV VE GFGluten FreeCoeliacs must avoid eating any foods that contain gluten e.g. wheat, barley, or rye. Oats are naturally gluten free but are often contaminated by other cereals in the food chain so are not normally recommended.Use gluten free flour as a substitute to wheat based flour in recipes such as pizza, pasta, bread, cakes and pastries. You may also add small amounts of xanthan gum to improve the structure and elasticity in baking. Buy specific ready to use gluten free ingredients such as pasta and bread. Alternatively, use rice based products, e.g. maize (corn), millet, cassava (tapioca), soya and lentil flour, polenta, peas, beans, lentils, sorghum and agar.Read the recipe carefully to avoid any ingredients with hidden gluten, e.g. ready made sauces.Dairy/Lactose FreeAvoid using any ingredients or food that contains lactose, including all milk and milk products such as yoghurt, cheese, butter and cream.Substitute dairy products in recipes to lactose free versions such as soya or almond milk. This includes using soya yoghurts and cheeses, soya, rice, or oat milks or spreads. You can use any foods or ingredients that say "dairy free"or "suitable for vegans" on the packaging. Read food labels carefully to check for ingredients with hidden lactosee.g. salad dressings, mayonnaise, biscuits, chocolate, sweets and cakes.Some types of bread also contain lactose as can breakfast cereals,readymade sauces and baking mixes. Use carob as a dairy free substitute to chocolate.'