Just why can't you eat that (+recipes)

Question: What is the difference between a food allergy and a food intolerance?
Answer: A food allergy causes an immune system response to a specific food, usually a protein, and tends to produce sudden, acute symptoms. A food intolerance or sensitivity is a chemical reaction to a food, usually to various components in foods and to additives.
Both an allergy and an intolerance can produce the same response, but can also manifest themselves differently in different people. The usual reactions are headaches, breathlessness, nausea, a skin rash or hives.
The most common foods that account for 90 per cent of all allergies or intolerances are: milk and dairy products; wheat and other gluten products such as rye, spelt, triticale and barley (and oats if they have been contaminated by the other grains); eggs; peanuts, walnuts and cashew nuts; fish and shellfish; and soy products.
People suffering from coeliac disease are allergic to the protein gluten.
A dairy allergy is usually a reaction to the protein casein, a dairy intolerance a reaction to the milk sugar lactose.
Blood tests, muscle tests and skin-prick tests - although not conclusive - give a good indication of foods to watch. One method to determine whether a food or foods are suspect or not is to eliminate them from your diet for two weeks. Then reintroduce them one at a time, observing any side effects.
Eating a healthy, balanced diet is a challenge when food allergies limit options. It is best to plan meals in advance to ensure you have essential ingredients on hand. And check food labels to ensure there are no hidden nasties.
Bakes and cakes are items that most food allergy and intolerance sufferers find the most difficult to prepare. Milk in a recipe can often be replaced by coconut milk and butter with oil. Gluten-free baking will always be different in texture and appearance. However, once one has become accustomed to these new treats, they become the norm.
JAM TARTS
A wheat-free and dairy-free pastry treat
1 1/2 cups gluten-free flour
1/2 cup icing sugar
pinch salt
200g dairy-free table spread (margarine)
1 large egg (free-range preferably)
1 cup jam
Place all the ingredients - except the jam - in a food processor. Whizz briefly until the mixture holds together. Remove the pastry, wrap in waxed paper and chill for 30 minutes.
Preheat the oven to 180C. Line a 12-hole patty pan tray with paper cases.
Roll out the pastry on a floured board. Using a biscuit cutter, make circles large enough to line the patty pans. Fill the tarts with jam. (Use a variety of jams if preferred.) Bake for 20 minutes or until golden. Cool on a wire rack. Serve lightly dusted with icing sugar, filled with berries or topped with meringue. - Makes 12.
CHOCOLATE HAZELNUT CUPCAKES
6 tbsp (gluten-free) cocoa powder
1/3 cup hot water
1 tbsp instant coffee
2 tbsp hot water, extra
100g ground hazelnuts
6 tbsp caster sugar
3 eggs, separated
Preheat the oven to 180C. Line an 8-hole cupcake pan with paper cases.
Combine the cocoa powder with the hot water in a large bowl. Stir until smooth.
Dissolve the instant coffee in the two tbsp of hot water. Add to the cocoa with the hazelnuts, caster sugar and egg yolks. Mix well.
Using an electric beater, whip the egg whites until soft peaks form. Fold into the cocoa mixture with a metal spoon, until combined.
Spoon into the paper cases. Bake for 15-20 minutes, until a skewer inserted in the centre comes out clean.
Great served with berries and dusted with icing sugar. -Makes 8.
GLUTEN-FREE, DAIRY-FREE LEMON CAKE
3 lemons, unpeeled
2 cups ground almonds
1/2 cup sugar
1 tsp baking powder
5 eggs
Place the lemons in a saucepan and cover with water. Slowly bring to the boil. Boil for one hour. Cool. Drain. Place the lemons in a food processor and blend until fairly smooth.
Preheat the oven to 150C. Line an 18-20cm cake pan with baking paper.
Combine the almonds, sugar, baking powder and eggs in a very large bowl.
Stir in the pureed lemons. Pour into the cake pan. Bake for about 1 hours, until a skewer inserted in the centre comes out clean. -Serves 10-12
COCONUT DROPS
2 egg whites
3/4 cup sugar
2 cups desiccated coconut
few drops orange essence
Preheat the oven to 140C. Lightly grease an oven tray and line with baking paper.
Beat the egg whites to a stiff foam. Add the sugar gradually then fold in the coconut and orange essence.
Dip an eggcup in water to moisten then fill with the mixture. Upturn on to the prepared oven tray. Bake for about 25 minutes or until lightly golden.
-Makes about 12
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